Welcome to Carmi Soul Food the best Soul Food in Pittsburgh

We start with fresh ingredients, and slow cook them just for you.  So that every bite reminds you of home. 

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Carmi Soul Food

1825 E Carson St, Pittsburgh, PA 15203, US

(412) 231-0100

Open today

11:00 am – 10:00 pm

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About Us

Our Chef and Staff


With 20 years of experience cooking in the finest restaurants, our chef is excited to present their vision to you and all our guests. Our caring and committed staff will ensure you have a fantastic experience with us.

Special Events and Catering


Our restaurant is available for private events: weddings, business lunches, dinners, cocktail receptions, and more. We would love to discuss how to be a part of your next event. 

Seasonal and Local


We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets.


Pittsburgh Post Gazette



The South Side will soon get a welcome shot of soul in the heart of its business district.

Carmi Soul Food Restaurant, a neighborhood favorite in Allegheny West  for the past seven years, will cross rivers and move into a long vacant  property at 1825 E. Carson St




                I don't believe I have written a restaurant review  before but, I'm doing it now for several reasons. First, I was skeptical  of the high approval marks Carmi's received. Wrongly thinking a lot of  family and friends of the staff/owners submitted reviews. After all, how  can a restaurant receive such a high approval rating? Which brings me  to reason #2, which is, the marks are well deserved.       

Pittsburgh Post Gazette


 At Carmi, the portions are generous and the fare is of the  stick-to-your-ribs variety. To wit, the fried chicken dinner: three  pieces of crispy skin fried chicken in a light breading, sides of a  silken five-cheese macaroni, moist cornbread with a little crunch on the  ends, a slightly sweet sage-cornbread stuffing with house gravy, and  bowl of a peppery tomato and fish stew. At $14.99 it’s enough to feed an  army. 

          -Dan Gigler