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| - Okay, so while the food is freaking fantastic, they need better guidance or better directions on how to get people to use the bar space which is in front of the open kitchen. There were 5 seats available and a note that said to see the host - but I couldn't for the life of me figure out where the host was located. So I finally interrupted one of the chefs and was told to go inside. once inside, host station was easy to find, and I got led outside. Then I waited, and finally interrupted the chef nearest my seat if I gave him my order. Nope, a server would come!
Admittedly when my server came, he was awesome, but its confusion and I found myself explaining the process to the new folks who joined me at the bar. I'm still giving them a 5 star tho' because the food and service were so superior, the initial confusion of how my dining experience started is a quibble.
So on to my menu selections
- I got a Red Sangria ($8) which had Brandy, Orange and citrus, based on servers recommendation that it drank smoother. Gosh, this was stronger than I expected - the brandy packed a punch, but super delicious.
- For my first taco, I had to try their namesake so got octopus, harissa aioli, preserved lemons, mizuna greens and herbs plus pickled red onion. The octopus pieces were super generous ad incredibly tender. This was a delight to eat from the 1st bite to the last. Well worth the price tag!
- My next taco was the duck confit - hoisin, scallions, cucumbers, pickled peppers, mint and cilantro. One disadvantage of sitting at the bar is that your eyes feel bigger than your stomach - I saw the chef prepping the duck leg, and it looked so lovely with that dark rich red flesh, I knew I wanted to taste some. One caveat, if you are a wuss with chilies like me, get the pickled peppers on the side - those suckers were massively hot! Another winner on the menu.
- Dessert was Tres Leches to go, lovely rich peaches & creama! Fantastic heavenly smell and each bite was deliciously awesome. I'd get this again!
So, each taco comes x2, and you cant substitute/ mix or match and I ended up taking one of the duck confit tacos back to the hotel - it held up to the next day eating standard, as did the Tres Leches.
One other thing - these guys make the soft tacos in house! With the bar being in front of the open kitchen, I realized one chef's station was set up where he was breaking off pieces of dough, putting it into a taco maker machine and then cooking it! So everything was super freshly cooked and made!!
Lucky Pittsburgh, to have such a fantastic and awesome place to go eat at. Highly recommend and will absolutely return when am next back in Pittsburgh!
Note: #331 of Yelp 100 challenge for 2016
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