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  • This is probably the best restaurant dinner I have had in Pittsburgh, after having lived here for almost 20 years. Went with spouse. I ordered a smoked salmon that came under glass that had been filled with smoke. This lent the smoked salmon--you guessed it, its smoky aroma. The presentation was excellent and the effect of uncovering the transparent glass cloche and releasing the smoke was very cool. My wife had the beet salad, which was amazing. The beet salad actually had beet "dust" sprinkled on the plate as garnish. The important part of this is the this isn't a case of Molecular Gastronomy for the sake of gee whiz effects. The appetizers were delicious in addition to being neato. For entrees I had Sturgeon cooked sous vide, and my wife had an agnolotti with truffles. I have never been a big sous vide fan, but it was well done here as the protein was really only the canvas for the wonderful sauces and foams that carried the day and which provided all of the flavor. The tender fish just added the right heft and mouthfeel to bring the dish together. My wife's agnolotti was even better. Her dish was delicious and had awesome shaved truffles on top. From what I could tell, it was made straight up using conventional cooking techniques, and did not rely on anything gimmicky--it helps to have shaved truffles on top.
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