We are open for takeout and delivery.

We are open daily for pickup from 3pm-8pm or for delivery via Grubhub. Orders can be placed online or by calling the restaurant at 412-408-3816. Phone pre-orders are welcome beginning at noon. Certain items have limited online availability and our family meal packages are not offered for delivery. Thank you!

The road ahead

Alta Via—named for the renowned footpath through the Dolomites—is inspired by the fresh cuisine and active lifestyle of both California wine country and the lively mountain towns of the Italian Alps and presents our take on modern Italian cooking.

The Team

Ben Sloan

Executive Chef Ben Sloan

Chef Ben Sloan has worked in restaurants since age 16, when he started as a dishwasher at a country club. After graduating at the top of his class in culinary school, Ben was awarded Chef Apprentice of the Year and began his career with big Burrito as a line cook at Eleven. Ben's hard work, creativity, and dedication earned him a promotion to Sous Chef at Eleven and Executive Chef at Kaya for six years prior to opening Alta Via in April 2019. 

Check out Chef Ben's Instagram!

Bill Cake

big Burrito Chef Bill Fuller

When the fledgling big Burrito Restaurant Group opened their third restaurant, Kaya, in spring of 1995, Bill took a break from his pursuit of a Master's Degree in Chemistry to serve as sous chef. Later that same year, he became Executive Chef of Casbah. In February of 1997, Bill became big Burrito’s Corporate Chef, then a quick 21 years later became President.

Bill's dedication to developing relationships with individual local farmers and Penn’s Corner Farm Alliance have led to an increased presence of local farm products in the Pittsburgh market. He has been awarded both Chef of the Year and Restaurateur of the Year from Pittsburgh Magazine.



Alta Via's menu is the culmination of years of experience and experimentation at big Burrito's diverse family of restaurants. This new adventure would be insurmountable without the contributions of a wide variety of talented players, from pasta pros to our seasoned sommeliers to firewood fanatics. We can't begin to name everyone who makes our modern Italian dreams come true.