Tacky and a smokey atmosphere should have tipped us off, but the allure of a Pittsburgh Restaurant Week menu led me to believe this was perhaps a "diamond in the rough" ... I should have gone with my first impression. Our waitress couldn't handle the crowd and was obviously unable to handle the 5 or 6 tables she was given. She was friendly, but her lack of service and forgetfulness made it difficult to enjoy her pleasantries. The food was cold... So cold I had to send it back. The soup arrived before the appetizer, which was quite odd seeing as if she talked up our apps so much. The mushroom bisque was delicious, but the French onion left a lot to be desired. Messy and over cooked, this soup was a representation of what was to come. I ordered the stuffed shrimp and crab Mac for my entree, my boyfriend the surf and turf. My Mac tasted like a box of Kraft Mac & cheese with Luke warm shrimp on top. His surf was decently cooked crab cakes, but the turf should have been called "tough" ... Medium rare steak should not be that difficult to cut. Also his mushroom risotto was undercooked and cold. Finally we had a decent dessert to end our night. Gobs weren't too visually appealing but tasty. Overall I say the thing I enjoyed the most was our BYOB bottle of wine and the compensated $8 cork fee. If you're looking for a tasty restaurant week option, avoid the Center Plate in McMurray.