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| - Why, why, why have I not eaten here sooner? I guess that I have been spoiled by the presence of all of the great restaurants around us in the East End, but Notion is definitely worth the drive up to Oakmont.
After looking over the menu, my husband and I decided to do the chef's tasting menu for $85 (I also had the wine pairings for +$30). I STRONGLY suggest doing the same, as the chef's menu is a terrific way to see Racicot flex his culinary muscles, and to try a variety of flavor profiles.
We started with a rose-flavored soda water as the amuse bouche (everyone gets this, obviously, w/ or w/o the tasting menu). The "carbonation" was incredibly subtle, and the flavor was sweet without being cloying, thanks to the light texture. It strongly reminded both of us of rose lokum, which was a treat.
The next three courses were appetizers - the 5'10" egg, the spring pea soup, and a Thai-flavored shrimp. The egg was a lovely runny consistency, and the white was almost like gelatin. The ramps and mushrooms that came with the egg were a nice taste of Pittsburgh spring. The spring pea soup reminded me of grabbing handfuls of peas fresh from the garden, and the lemon shortbread served in the soup was both sweet and salty, which offset the peas nicely. The shrimp were perfectly cooked, and fun to eat with the curry sauce and coconut powder, along with the pungent micro greens.
The two entree courses were both outstanding, but of the two, the fish was the standout (though the meat was perfect as well). The chef reserves the best part of the grey mullet for those who order the tasting menu, and the texture and flavor were really special. The accompaniments to both the fish and the meat complimented the subtle flavors of the centerpiece of the plates, particularly with the use of radishes.
Finally, we finished with two desserts (who can't love a tasting menu with 2 desserts?!). The black sesame sponge that came with the cheesecake gave that dessert a light Japanese tone, and the chocolate dish was like a banana-Nutella crepe kicked up about 100 degrees.
In addition to the food, the wine pairings were clever and wide ranging. They included a Spanish, French, and Japanese origins (the latter being Hou Hou Shu sparking sake), and each glass really fit the dish or dishes. The sommelier was very knowledgeable, but not at all snobby. The service was also friendly (but not pal-ly), well-informed, and on point all night. It was an amazing dinner, and I can't wait to return.
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