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| - ***The chefs at Nine On Nine did a good job sourcing and cooking proteins (foie gras, squab); while I was not a huge fan of all of the flavor combinations, there is definitely good food here even if it is a little expensive***
Nine On Nine is a fine dining spot located in Downtown Pittsburgh (not too far from PNC Park and apparently near some theaters in the city). The restaurant has a small neighborhood restaurant or cafe feel with hardwood floors and an open (but cozy and not industrial) kitchen.
The restaurant's decor feels very warm and approachable, but the menu sounds quite ambitious. Nine On Nine has a tasting menu as well as ingredients you don't often see like squab.
The bread was standard stuff. There was a mix of focaccia, country bread and a decent and hearty fruit and nut bread. The bread was sliced unevenly, but I did like the creamy whipped butter, which was topped with strong salt.
I started with the seared foie gras, which was a small portion. The foie gras was garnished with spring onion marmalade, brioche, gelatin, and crispy meringue-like pieces. There were a lot of sweet elements on the plate, but they went well with the foie gras, which had an expected salty flavor.
I thought the onion marmalade was very good--definitely sweet but still with an onion flavor. I liked the brioche--great outside sear but still soft and moist. The foie gras was good--buttery, creamy and flavorful.
For my entree, I went with the squab, which featured both the breast and the legs. The squab was served with hominy, chorizo, zucchini, arugula, and lemon. I thought the squab was very good. The breast was moist, juicy and tender. It was a little like duck breast but had a bouncier texture. The legs were crispy and good.
I liked all the sides individually though it was not my favorite combination of flavors. There was definitely a strong lemon flavor to the dish.
For dessert, I had the coconut panna cotta, which was garnished with compressed pineapple, kiwi, pink peppercorn brittle, and a kaffir lime sauce. The panna cotta was good. It did not have a strong coconut flavor, but I liked the creaminess and lightness of it.
The fruit was really good. I liked the brightness, sweetness and tartness that the pineapple and kiwi provided. The brittle was on the chewy side and did not have that crunch and snap you get with a lot of brittle (but I still liked it). The brittle had a very strong pink peppercorn flavor.
The kaffir lime sauce did not add much to the plate. It did not have a distinct flavor. It did not have a bad flavor, but I was not a fan of the consistency, which was kind of like snot.
Service was good. My server was pleasant, polite, professional, and knowledgeable about the menu.
Prices were high. Entrees were in the high $20s and $30s, which made Nine On Nine feel more expensive than Pittsburgh's Salt of the Earth (which seems like a more impressive restaurant).
Nine On Nine is a good restaurant. I thought they did a good job with the foie gras and the squab. While I was not a huge fan of all of the flavor combinations (especially with the squab), I liked a lot of what was served. I definitely enjoyed Avenue B more and thought Salt of the Earth felt much more original, but Nine On Nine is still a decent option for an upscale dinner in Pittsburgh.
I am not sure what the parking situation is. I think there are a few nearby paid lots.
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