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  • I walk past Pallantia almost every day and saw it going up and noticed a soft opening the week before. There were eight of us who went, four adults four kids. We enjoyed a broad selection of small plates (tapas) as well as paella, and a bottle of white wine. What I enjoyed most about the food was the fact that the food was authentic in terms of ingredients and preparation (many of the cured meats and cheeses are sourced directly from Spain). In addition the presentation of the small plates was truly artistic and beautiful. Nothing here is over worked or processed. The food is simple, elegant and gorgeous. This is a very welcome addition to the Pittsburgh restaurant scene and my sense is that the overall experience will only get better as they get a little experience under their belt. My one suggestion to the team is that when the tapas come out, a little bit of exposition about what is coming out would be very helpful. For example if there is a specially source Jamon, it would be good to know a little about it. On the cheese and cured meats plate, it would be helpful to have each of the meats named and discussed and the names and origins of the cheeses would be helpful as well. Otherwise, good luck to Pallantia. We are all very happy you are here.
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