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  • I here for dinner this past Friday evening with my girlfriend in order to celebrate my 30th birthday. I had wanted to come here years ago whenever I worked nearby but it fell off my radar until it showed up on Pittsburgh magazine's top 25 list this year. The restaurant itself is a castle of sorts and quite impressive whenever you drive up to it. It is secluded from the main road by a long driveway and trees and gives you the impression that you have been transported over to Europe. The gardens surrounding the building are beautiful and help to support this feeling. We were able to walk them after our dinner service had been completed and thoroughly enjoyed it. The building and its grounds alone are worth a trip to this restaurant. Once inside the castle my girlfriend and I were seated in a medium sized room with a large vaulted ceiling. The plates had a picture of the Hyeholde on them and the silverware was both ornate and dainty with intricate holed patterns at the bottom. My girlfriend and I decided that everything about it reminded us of Victorian England. After a bit of a wait and some cocktails, we finally got around to ordering. We decided to start off with soups for our appetizers with my girlfriend ordering the seasonal soup (a salmon corn chowder) while I decided on the sherry bisque. My bisque was creamy with a slightly sour taste from the sherry which I really enjoyed. The corn chowder was savory and tasted good with the salmon having very little fishiness at all. For my entree I decided on the Elk cooked medium rare at the chef's recommendation. It came with sides of roasted beets and mushroom bread pudding. I had forgotten that the dish had beets on it whenever it came to our table as they looked like tiny potatoes. So I was pleasantly surprised by the flavor of beets which I enjoy in my first bite. The Elk came in two separate pieces and was very lean. It tasted much like a Fillet Mignon and my only complaint with it is that I wish it would have been seasoned a bit more. Still, it was good quality meat. Finally the mushroom bread pudding was good, albeit quite salty. Whenever it was eaten altogether with the elk and beets, the salt was cut down and it ended up adding a nice earthiness to the meal. After dinner I decided to have a cup of cappuccino in lieu of dessert. It came served with 2 brown sugar cubes and 2 white cubes on a spoon, a biscotti and was covered with quite a bit of froth. As expected it was not a "fake" cappuccino and tasted quite good, especially after the use of a sugar cube. The bottom line for me is that I will definitely come back here in the future. It was nice to see the beautiful grounds and all by themselves would have warranted a 5 star rating. The food was also good in its own way and I am looking forward to trying the salt block halibut in the near future.
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