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| - We enjoyed a truly superb dinner last night at Block 292.
Started with a nice wedge salad. The sweet bacon, smoked tomato dressing, and root veggies elevated this dish. Wife had a wonderfully seasoned and crusted walleye that came with a yogurt dressed salad with hazelnuts and a root vegetable (squash?) in layers of thin slices. I enjoyed the lamb steak with béarnaise sauce, snap peas, mushrooms, and a lovely root vegetable with a nice char. Lamb was tastefully seasoned and high quality, mushrooms were of nice variety, and I don't think I have ever had fresher tasting snap peas (seriously). Mom had the primavera gnudi and raved about it. All ingredients in these dishes were matched very well and nothing was mismatched.
Desserts were the chocolate cake with ice cream and the earl grey creme brûlée. Wine was an acceptable pour and the gin cocktail was on par with other restaurants. Portions were nicely sized, especially the lamb.
If I could nitpick and to put this meal over the top, train the servers to heat the brûlée table side and have the silverware taken after starters if left on the plate. I've never had a properly prepared brûlée in the USA.
After reading some older reviews, we were hesitant. At home later that night and reading that the chef is none other than Christian Schulz from Crested Duck and Root 174, everything made sense about this terrific meal. We look forward to future meals and enjoying what Chef Schulz creates.
We have been to many of the hot restaurants in the now nationally known Pittsburgh restaurant scene and this place stands among them. Further, Block 292 certainly stands out among the dining choices in the South Hills. Congrats to the team at Block 292.
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