You’re driving on the Parkway East, stuck in that inevitable Pittsburgh crawl near the Squirrel Hill Tunnel, and you look down. Deep in the hollow, 85 feet below the bridge, there’s a cluster of houses and a gold-domed church that looks like it belongs in the Carpathian Mountains.
That’s "The Run."
Technically, it’s Lower Greenfield, but nobody calls it that. It’s a literal pocket of the city, boxed in by hills, the Monongahela River, and the highway. And right at the heart of this geographic anomaly sits a place that basically shouldn't exist in 2026: Big Jim's in the Run.
It’s a wood-paneled, no-nonsense bunker of Italian-American comfort food. Honestly, if you walked in today, it looks almost exactly like it did when Jim "Big Jim" Bochicchio opened the doors in 1977.
The Mystery of Big Jim's in the Run
Finding the place is half the battle. You have to navigate a winding series of turns off Saline Street, feeling like you've accidentally wandered onto a movie set for a 1950s steel town. Most people only find it because they saw Guy Fieri lose his mind over a veal parmesan sandwich on Diners, Drive-Ins and Dives back in 2009.
But for locals? It’s the neighborhood living room.
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The history here is thick. Big Jim was a local legend who moved his family into the apartment upstairs while running the restaurant below. He used his mother Migliorina’s recipes—meatballs the size of softballs and wedding soup that could cure a broken heart. When Jim passed away in 1991, his nephew Vito and manager Gary Burdick took over, keeping the vibe remarkably stagnant in the best way possible.
What Most People Get Wrong About the Menu
People come for the "Triple D" fame, but they often underestimate what "large portions" actually means here.
We aren't talking about "generous." We’re talking about "I need a second person to help me carry this box to the car."
The veal parmesan sandwich is the headline act. It’s served on half a loaf of Italian bread. If you order the full dinner, you’re basically looking at a mountain of pasta and meat that could feed a small family. But the real insiders know the move is the calzone.
Warning: the calzone takes about 45 minutes to bake.
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It’s not because they’re slow; it’s because it’s massive. It’s stuffed with ham, salami, capicola, pepperoni, and enough provolone to sink a ship. If you’re in a rush, don't even think about it. But if you have time to sit and soak in the wood-paneled nostalgia, it’s the gold standard.
Why the "Run" Neighborhood Is Essential
You can't talk about the restaurant without the neighborhood. The "Run" refers to Four Mile Run, a stream that’s now mostly piped underground. This valley was once known as Ruska Dolina (Rusyn Valley), settled by immigrants who worked at the nearby J&L Steel mill in Hazelwood.
It’s a place that feels disconnected from the tech-bro vibe of modern Pittsburgh.
While the rest of the city gets trendy juice bars and "fusion" tacos, Big Jim's stays the same. The wood paneling is real. The photos of youth baseball teams from 1984 are still there. The brickwork on the corner actually spells out the name of the bar.
A Note on the Crowd
Expect a wait. Especially on Fridays.
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The dining room is tight. You’ll be elbow-to-elbow with a guy who just finished a construction shift and a group of University of Pittsburgh students who wandered down from Oakland. It’s one of the few places where the "Old Pittsburgh" and "New Pittsburgh" actually sit at the same table without it feeling forced.
The Logistics You Actually Need
If you're planning a trip, keep a few things in mind:
- The Hours: They tend to close earlier than your typical "bar"—often around 7 or 8 PM. It’s a food-first business these days.
- The Beer: Don't expect a 20-tap craft list. They have the basics—Yuengling, Blue Moon, and maybe a seasonal shandy.
- Parking: It’s a residential neighborhood with narrow streets. Be patient. Don’t block someone’s driveway unless you want a very "Pittsburgh" conversation with a neighbor.
Actionable Insights for Your Visit
If you want to experience Big Jim's in the Run like a regular, follow these steps:
- Call Ahead for the Calzone: If you know you want it, some regulars try to time their arrival with the bake time, though sitting at the bar for a beer while you wait is the traditional experience.
- Order the Wedding Soup: Even if you aren't a "soup person," this is the real deal. It’s the cornerstone of the Bochicchio family legacy.
- Prepare for Leftovers: Bring a cooler if you’re traveling from out of town. You will not finish your meal. It’s physically impossible for most humans.
- Look Up: Check out the ridge above the bar for photos of Big Jim and the family. It’s a reminder that this isn't a corporate chain; it's a family’s life work.
Big Jim’s isn't just a place to eat; it’s a time capsule. In a world of "fauxstalgic" restaurants designed to look old for Instagram, this is the genuine article. It’s loud, it’s cramped, and the portions are ridiculous. And that’s exactly why it’s still standing.