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| - Second time in. I can't say enough to praise the excellent sourcing and creativity! The favorite this time: the lamb-wrapped lamb. It was savory, delicious, and skillfully prepared to a perfect medium-rare. If they're not cooking this a la sous-vide, I'll eat my hat. It's a perfect example of how to cook lamb.
Another stand-out dish: the sturgeon. Who else serves sturgeon in Pittsburgh? This dish really shows-off the kitchen staff's skill: they take a typically under-utilized fish, and make it shine.
I CAN'T WAIT TO COME BACK!!!!!
We were lucky enough to get a table on a Sunday night and we could not be happier. The food was delicious, the staff was kind and attentive, and the space was warm and inviting. We enjoyed two French reds from their thoughtful wine list, one Bordeaux, the other a Châteauneuf-du-Pape. I enjoyed amazing steak tartar, the pheasant consommé, and the aged strip steak. But, the show-stopper was the foie gras with brioche, onion marmalade, and nut butter. It was like the best PB&J you could imagine.
What an amazing meal!!
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