"A new day dawns with Donato's, a promising addition to the Fox Chapel dining scene, presentating American fare and a touch of Italy."
-Pittsburgh Magazine 10/2010
"Among the fried mozzarella and zucchini and jumbo-shrimp cocktail lie hidden treasures, such as banana peppers filled with ahi tuna and cured olives, more delicate and interesting that the usual pork stuffing. The rich oiliness of the fish and the olives was cut by the heat of the seared peppers, while a light tomato sauce and cloves of roasted garlic added a layer of sweetness."
-Pittsburgh Post Gazette, 9/2010
"This was an excellent restaurant. From the moment we walked in, the service was attentive and welcoming. I'd put a note on my reservation that we'd be celebrating my husband's birthday, and there were a couple of nice, unexpected surprises in store. My highlight of the night was realizing that even the pasta NOODLES are made fresh in the restaurant, and my husband and son ate every bite of their meals (I saved room for dessert). I wasn't sure that my 9-year old son would be able to maintain his behavior during a nice, long meal, but the staff was every bit as accommodating and attentive to him as they were to my husband and myself. I couldn't have asked for anything better. Bonus that such a great place was open on a Sunday evening as well!"
-Open Table Review, 8/2010
"Coluccio's aim is to have an upscale-but-relaxed restaurant that makes everyone feel comfortable. Everyone, from businesspeople to families with children, is welcome. "We're not trying to have an Italian bistro or anything crazy, just quality food with an Italian spin on it," he says. "If someone is spending money, they can do whatever they want. What we want to do is make them happy"."
-Pittsburgh Tribune Review, 10/2010
"First visit to Donato's was excellent. Extensive menu with additional specials. Difficult to make a menu selection because so many items looked appetizing. Extremely busy on a Saturday night. Advance reservations a must. Would definitely return again!"  
-Open Table Review, 10/2010
"All the traditional Italian desserts are house-made---tiramisu, panna cotta, cannoli, gelato and ricotta cheesecake. Portions are generous, the wine list extensive and the bar buzzes."  
-Gayot review, 10/2010
"The restaurant’s official tagline is “We feature the freshest hand-cut seafood, meat and veal; flavorful pastas and sauces; and a hand-picked regional wine list.” That translates to: Pittsburgh’s Mediterra Bakehouse bread, dry-aged certified Angus beef, stockyard milk-fed veal and fish flown in fresh daily from various locales."  
-Pittsburgh Magazine, 10/2010
"On most nights, meals begin and end with a gift from the kitchen, such as a cripsy square of lasagna noodle topped with a tomato-mozzarella salad before the meal and a miniature peanut butter cookie or a petite coffee mufin after it."  
 -Pittsburgh Post Gazette, 9/2010
"Lightening the formal atmosphere is a brightly lit, open kitchen that offers a window into the restaurant's inner workings. Patrons' apparel runs the gamut from shorts and polo shirts to business suits or special occasion dresses, so wear whatever makes you most comfortable."  
-Pittsburgh Tribune Review, 10/2010
"Food was great, again! We all had something different ranging from steak, eggplant, flounder, and sausage with pasta. Their homemade soups are soooo good, especially the cream of mushroom. Try the eggplant salad with goat cheese -- excellent."  
-Open Table Review, 9/2010