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  • Last night four of us dined at Morcilla. Décor, ambience and service were all excellent. The drinks were great and I had the best mocktail I've had in Pittsburgh, yet. I wasn't sure what to expect as I do not really like Cure. I never felt like the flavors worked well together. Well, Justin Severino has figured it out. Morcilla is a slam dunk and my new contender for top restaurant in Pittsburgh. Here's what we ordered. Jamon iberico- to die for. This is THE delicacy in Spain so very appropriate that it was on the menu. Oxtail- to die for; Beef tartare- exploding with flavor; smoked pork conserva with pickled shrimp- the unexpected start of the evening; queso de cabra- the whole table was swooning over the smoked goat cheese; bakalao, just the technique of this dish was ridiculous, the fish, the sauces, the flavors, a must-order; pig's feet and cheeks- great- toted as the best egg roll ever; pulpo- we got 2 orders, the first was cooked perfectly, the second was too tough. Also, the cream on the dish was too heavy, although the potato was delicious. I'd re-work this dish a bit. Duck leg was not a stand out either. Duck was a little tough and I thought the accompaniments to the dish, while great individually didn't really work together. We split the suckling pig which was outstanding. 4 great sauces, pickled vegetables and it filled us right up. Definitely recommend it when you have a table of more than 2. Morcilla is more expensive that other restaurants in Pittsburgh but well worth it. We all can't wait to go back.
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