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| - Hip hip hooray a little dollop of diversity in Pittsburgh! I'll admit as soon as I saw the outside of the building on my morning commute shortly after moving to Pittsburgh, I wanted to test the skills of La Cocina Mallorca.
I have tried the veal; it was tender breaded just right and savory perfect combination not too heavy and not too light. The side dishes could be improved I don't love the potato thingies and the veggies are ok. But I forgot about that because the meat was so splendid.
I also tried the sea bass which was a special at the time. All I can say is that it was to die for good, I mean so tender not too many times do I die from the textures of foods, often they can be off putting to me. But this sea bass was cooked to texture tender perfection. My family tried lobster and Paella, it was the most sea food in a Paella my stepmother had ever seen. My dad had no complaints about his stuffed lobster.
Great and expansive choice of wines, admittedly I am not a wine pro nor do I have the $$ to spend on some of their wines. But the Sauvington blanc from Argentina was fab, it was the 30$ bottle.
Now can I talk about the decor? When you first walk in you are hit with Art Deco Egyptian revival beauty not familiar with the term.... Ok picture Lotus Flowers, Neo- Victorian woodwork, gorgeous glass behind the bar. It looks the kind of place Capone would waltz into with a dame on his arm, or Bonnie and Clyde Barker would dine at instead of rob.
The back is not as pretty to me, resembles more of an Italian garden party theme, meets den parlor feel.
I've never had an issue with service here, yes the waiters speak with thick accents, because they might be Portuguese or Spanish. This does not bother me when I am faced with accents from a language of a more speedy vernacular I listen harder. It usually works, or you can always ask a second person for help if you cannot understand your waiter.
I would make reservations, it does get very busy on weekend evenings, they have valet parking which is always a plus in my book.
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