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  • We have been here three times and all three times have been top shelf. Indeed, imho, this is one of the best restaurants in Pittsburgh. The service was superb. All of the fundamentals are there but it goes a step beyond. Our waiter was extremely knowledgeable and in my estimation, this meant the entire restaurant. Want to know how the house sodas are made? No problem. Want to know the interesting history of Lairds Distillery? Done. Just exactly what is gnudi and how is it made? They would love to tell you. We even learned the provenance of the wild boars(pigs?) heads hanging on the wall. Service was provided with ease and attentiveness in all phases of the meal while being unpretentious and fun. Now on to the food. I don't have a fine dining vocabulary so this will be short. The Salumi platter is world class. It's a few steps above cured meats, terrines, rillettes you can get elsewhere. Two of us had the duck confit, and the others had the gnudi pasta and the tagliatelle pasta. My duck confit was bone in and had a wonderful crispy skin. The gnudi pasta was also a standout. It had a soupy broth (brodo), which was a perfect complement to the weight of the gnudi. There are lots of flavors in these dishes. It is a lot of fun to experience this. The menu is seasonal and will always change. The wine was good (Pinotage) and my dad and I enjoyed a very good red rye ale from Spoonwood Brewery. This is a very well made beer, great lacing and mouthfeel, and served at a great temperature. I like tasty beer and it is certainly worth a mention. You can get a Straub on tap for $3. A couple of Straubs, Salumi, and some other appetizers would be a glorious meal. The coffee is also very good...my macchiato was terrific. PS. I read some comments about bar seating. On an earlier visit, we had seats at the bar. Highly recommended! The bartender was able to knock out these amazingly precise cocktails yet carry on a great conversation with us. Don't think I could do that. Haha. And you get a great view of the kitchen as well!
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