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  • (06/12/2011) Was somewhat skeptical when the first thing the waiterperson (a little pretentiously) divulged was the concept -- "earth to plate", and this in the middle of downtown Pittsburgh, but the food was delicious, and overall the dining experience very pleasant. One dining companion got the Sonoma Mixed Grill, which she thoroughly enjoyed. Just because I can't help myself, went with the 4-plate tasting menu, as did another dining companion, so essentially got to taste 8 different dishes (in order below). WILD MUSHROOM FLATBREAD * Great salty (olive) and creamy (goat cheese) foils to the earthy/umami mushrooms. Piled high, very high topping to bread ratio, not finger food. TEMPURA SHRIMP * Light, crispy tempura battered shrimp, executed well, not very surprising. SONOMA SALAD * Nice cool crisp mix of sweet and salty. Dijon vinaigrette nicely tart, mild blue cheese (could've used a little more). AVOCADO AND CRABMEAT TIAN * Mild, sweet crab complemented by creamy avocado, brightened with a chili oil, and some tartness from limes. CRISPY INDONESIAN GLAZED DUCK * Beautifully crisped, mahogany skinned duck leg, tender meat, crisp vegetables in sweet soy, the veg and starch cut the fattiness of the duck well; nice mix of crunchy and crispy (veg and rice cake crust) vs. tender meat and moist sushi rice (cake insides). PECAN CRUSTED HALUOMI * Some surprising sweet-hot heat, haloumi warmed through (not a melting cheese) and crisply fried. textures sort of melded together, mango fruitiness overshadowed by creaminess on creaminess (cheese, potato, avocado). ORGANIC LOCH DOURT SALMON * More pedestrian than the previous plates. Salmon touch overdone, sharp acidic slaw, with some heat nice balance to the mildness fish. FILET MIGNON * Most pedestrian of the plates. While nice to eat, hearts of palm seemed superfluous, blue cheese a little lost in the creamed potatoes, well-executed medium rare filet.
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