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| - I wholly embrace the farm to table philosophy and generally frequent restaurants that make a conscious effort to prepare food produced in its surrounding area. However, the problem I've been running into recently is the food at a fair number of places have simply been underwhelming.
To my delight, Legume does it right with regard to partnering with nearby farmers and food producers in order to offer patrons an ever-changing menu that is both unique and delicious.
For starters, I went with the bluefish pate with crostini, which was soooo good. After that I had the red oak salad with baby beets, blood orange, chèvre and vinaigrette. The lettuce and beets were very fresh and reminded me of how much I miss the farmers from Lancaster county and I was dreaming of the Sundays spent at the Headhouse Market in Philadelphia.
For the mains, I was struggling a bit as everything looked good, but settled on the scallops with salsify purée, parsnip and brown butter, based on the recommendation of my excellent server, Justin. The scallops were perfectly cooked with that lovely crisp on the outside.
Although the desserts looked amazing, I didn't have room and opted for an after dinner drink.
Hopefully the glowing review of Legume will help motivate the staff to continue putting out such high quality meals so their patrons (and this reviewer on subsequent visits to Pgh) can savor amazing food from a wide array of produce year round.
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