A beautiful venue, we were seated at the bar watching the kitchen. We were presented with a compelling menu and waited on by exceptional service.
Then things got weird.
Our vantage at the bar gave us a ringside seat to a passive-aggressive battle between front of house and the kitchen staff who each blamed the other for missed orders and wasted food. The hardest working person, the sous chef, owned his mistakes and was given the silent treatment for it. Meanwhile, the head chef slapped each protein with so much salt that my wife and I ended up with blisters on our tongues. You could film a reality TV cooking show here.
Well-meaning conversations with wait staff asking "what was your favorite?" led to awkward silences. They must know. I think they know? Who knows?
In the end, we spent more here than we would have at just about any Pittsburgh restaurant. We didn't finish any item we ordered and wouldn't recommend sitting by the kitchen staff. The venue is gorgeous, though, and the beer was good.