Lunch: 11:00am - 4:00pm
Dinner: 5:00pm - 11:00pm
Lunch: 11:00am - 3:00 pm
Dinner: 4:00pm - 9:00pm
Visa, MasterCard, AMEX,
Diners Club, Discover
Private Room, Bar/Lounge Dining, Happy Hour, Late Night, Wheelchair Accessible
Since seating can be limited at Poros, we make it easy for you to make a reservation, and provide you with different options to reserve a table.
1. Call us at 412-904-2051 If we are closed, leave a message with the date, time, and number of guests.
2. Use Open Table to guarantee your reservation and view availability in real time. Click the icon below.
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Receive a Complimentary Dinner Entree or Lunch Entree Each Year for Your Birthday!
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Chef Proprietor, Big Y Restaurant Group
Executive Chef/Owner Yves Carreau is a native of Lyon, France, and a graduate of the prestigious Thonon-Les-Bains Culinary Institute. Yves’ apprenticeship took him to the French West Indies, known for Caribbean cooking with a strong French influence. From there, he moved to the United States and established himself in Los Angeles, California, at the famed La Serre restaurant in Studio City. Yves relocated to Pittsburgh and soon thereafter began his commitment to the Pittsburgh culinary scene with his first solo venture, Asiago. His approach of balancing sophistication with accessibility proved a winning formula and his efforts soon earn edcritical and popular acclaim. Yves is now Chef Proprietor of the Big Y Restaurant Group with four established, award-winning restaurants in Pittsburgh--Sonoma Grille, Seviche, NOLA on the Square, and Perlé. In 2015, he added the upscale Greek-Aegean Estiatorio Poros as a fifth.
Big Y’s restaurants consistently top “Best of” lists and Yves has received many accolades for the authentic cuisine and vibrant atmosphere of his diverse offerings. He was named 2007 Restaurateur of the Year by the Pennsylvania Restaurant Association and also received the Wilmer S. Lapp Keystone Award in 2012 for his contributions to the industry and community. Inaddition to his culinary impact on the city of Pittsburgh, Yves has served on the Pittsburgh Mayor’s Economic Development Panel as an ambassador of small business, local commerce, and sustainable practices, playing a critical role in Pittsburgh’s continued economic growth.
Director of Operations, Big Y Restaurant Group
General Manager, Poros
A native of Windber, PA, where his family has owned and operated an iconic Italian restaurant for three generations, Nick spent much of his childhood working in the restaurant industry where he became well-versed in the front- and back-end operations. After studying business at Washington & Jefferson College, Nick joined the team at Yves Carreau’s highly-acclaimed Sonoma Grille in 2005 and was quickly promoted. Having since managed several of Big Y’s iconic restaurants, Nick took over as Director of Operations in 2013. As General Manager of Estiatorio Poros, Nick personally oversees the many details involved in launching the newest addition to Big Y’s diverse and dynamic group of restaurants, managing the talented and hardworking staff of Big Y’s newest and largest restaurant. Nick’s deep-rooted philosophy is that the restaurant business “is about making every person who walks through the door feel welcomed.”
Executive Chef, Poros
A graduate of The International Culinary Academy, Executive Chef Chris O’Brien began his culinary career as Extern Chef at The Greenbrier, then trained in Pittsburgh at The Hyeholde under Chef Keith Luce, the James Beard Award winning Chef/Sous Chef of the White House during Bill Clinton’s presidency. Chris took over as Executive Chef of The Hyeholde in 1996 and earned many accolades during his long tenure there, including a feature in Gourmet magazine and recognition on the Food Network’s "Best Of" show. In 2009 he was selected as the winner of the Pennsylvania Governor's Award for Excellence in Culinary Arts. After launching Restaurant Echo as Partner and Chef de Cuisine in 2010, he now makes his triumphant debut on the downtown Pittsburgh restaurant scene, bringing his extensive culinary expertise and commitment to fresh, seasonal ingredients to Estiatorio Poros.
An experienced bar manager who has also studied culinary arts, Carrie applies a chef’s knowledge of ingredients, flavors, and the subtle nuances of taste to create distinctive cocktails and beverages at Poros, including house-made tonics and the signature “Ouzito,” using regional spirits and flavors to complement the restaurant’s cuisine. Having tended bar at Restaurant Echo while in culinary school, Carrie applied her growing kitchen knowledge behind the bar, learning and experimenting under the tutelage of Chef Chris O'Brien. After completing her studies, rather than joining the kitchen staff, she made the choice to apply her craft in front-ofhouse operations so as to continue serving and interacting with customers directly. Having garnered additional experience at The Livermore and Bar Marco, Carrie joined the Big Y family in 2015 as Lead Bartender for Poros.