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| - We went there for brunch with high expectations and left disappointed.
They were busy with a very eclectic crowd of people; If you wear thick rectangular glasses, have blue hair, wear Patagonia and north face clothes around town or like jeans and blazer you will fit. The r ambience is okay for a breakfast or lunch spot, but leaves a little wanting for a dinner spot, especially considering the prices they charge.
Service was good - no complaints. Bloody Mary was good but lacked depths of flavor, tomato, spice (hot sauce, pepper, horseradish), come celery salt and that was it. You can find that in most bottled Mixes. I was displeased to find that they had charged me full price even though I had ordered a virgin Bloody Mary, with the exception of some resorts I have never seen that done before.
I had the eggs benedict with ham; the Texas style toast it was served on did not match nor compliment the dish at all. The ham was good, not salty, sliced thin but it was overcooked with some black spots on the edges and beginning to dry. Eggs were done perfectly. The pesto hollandaise had no discernable basil flavor to it all, the miniscule amount of pesto put into it added nothing. The actual hollandaise base tasted only of butter, now hollandaise is a butter sauce but it should have the richness of Egg Yolks prevalent. This one had none and was very pale in color. Not very good 2 stars
Suggestions: Not sure what the concept you are going for - Italian eggs benedict? Use a sundried tomato/garlic bread sliced thin, ham eggs, regular hollandaise with more yolk flavor and a chiffonade of basil and tomato concasse on top to give it a stunning appearance and better flavor. Serve it with fresh strawberries marinated in balsamic vinegar.
The second dish we had was the Gran Marnier French Toast - good concept but failed execution again. The crème anglaise was great - keep that, the actual bread used was terrible, doughy, chewy and not good, plus it was burnt, so were the two others that I saw placed in front of people. Turn down the temperature at what you cook this at and change the bread. Then allow the bread to stale up over night - this is important for the taste and texture of French toast but keep the crème anglaise. Overall 3 stars.
So why all the high ratings?
My theory is that Pittsburghians seem to love restaurants that take classics and change them. I am all for that - however there appears to be no analysis of is the change 'better', the same or worse. It seems to me any change is counted as a good thing.
Ambiance 3
Service 4
Drinks 3
Food 2.5
Value 2
Average 2.9 stars
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