Solid food, good service and welcoming ambiance.
For starters, we tried several dishes. The pear, quinoa, and spinach salad were all exceptional. The ingredients play with each other to form unique tastes at nearly every bite. I especially enjoyed the halloumi on top of the quinoa salad. A great combination of texture and saltiness that I will surely attempt to replicate at home. We also tried the goat cheese jar. Simply a must if you are a cheese lover. The bread that comes with this dish is smothered and toasted in olive oil for a beautiful marriage with the balsamic eggplant that sits on top of the goat cheese. We also had the lamb meatballs and the scallops. I personally did not enjoy the meatballs however I can still attest that this was due to personal taste preferences and not to the quality of the dish. The scallops were impressive and paired surprisingly well with the butternut ravioli. Last but not least, we finished with the bistro filet and opted for the wagyu strip substitute. The dish is the most expensive on the menu however it is well worth the try.
On a personal note, I would like to add that executive chef Christian was going table to table asking patrons how their dinning experience was going. Not only did we thus get the chance to meet him but I also got the chance to meet sous chef Rocco which was truly delightful. Rocco and Christian showed me the cut of wagyu beef that was used for the dish we tried. We even had the chance to discuss about the food scene in Pittsburgh. Overall, a truly satisfying dinning experience.