rev:text
| - We have been coming to Notion periodically since it opened, and think it is consistently one of the most polished and well executed dining experiences in Pittsburgh. Dave Racicot puts together plates that are well thought out, contain clever flavor combinations, and that are beautifully arranged, but that are never "too clever by half." He uses modern techniques inventively, but only where they make sense and improve the overall dish (no esoteric powders and gels just for their own sake). The beef tartare, in whatever variation is on the menu, is a consistent winner. The black sesame cake, if it's on the dessert menu, is also worth trying -- very inventive and also very delicious.
The front of the house is one of the best ensembles in town -- attentive but not hovering, friendly but a bit formal (in a good way). (We went there for our anniversary, and were presented upon arrival with menus that had a personalized greeting at the top -- something I've not seen before or since. That is a symbol of the attention to detail...) The room is a bit spare, but is comfortable and not too loud.
Most recently, we attended a sous vide cooking class at the restaurant. Dave was informative and likable, and the ensuing meal was great -- by design, he took supermarket ingredients and transformed them, while making the technique accessible enough that we're looking forward to trying it at home.
To sum up, Notion doesn't project a trendy vibe, but is a great place for a great meal, especially on a special occasion where a placid and sophisticated experience is in order.
|