Brunoise is near perfect ... 4.5 stars
Smallman Galley is a very cool concept which allows chefs to explore and become a launching pad for their career. It is a smaller food hall with only 4 restaurants and a bar but it still gives you a lot of variety to try. In general, the food hall has that cool industrial vibe and it is run similar to a cafeteria where you order at the counter of each restaurant and then you find a seat. We came twice here and I will say it gets VERY busy during dinner and good luck getting a table. It can be quite hard.
Brunoise is quite different from it's environment... it's fine dining ... in a food hall. Different... absolutely. After going to the Revival (Chicago), Torvehallerne (Copenhagen), and a bunch of other ones around the world, Brunoise does stand out as it gives refinement in an otherwise energetic, often hectic, and loud space. The plating alone tells you that there's definitely attention to detail that you don't see in other food halls and it really does look quite stunning on the plate.
I wish I could have said I bought my meal here but I didnt... I did buy dessert though and it made me realize that I should have bought my ENTIRE meal here to try. It takes a lot of bravery (or craziness) to rethink a beloved childhood treat and reinvent it a bit to a refined dessert.
S'mores - I remember it being a gooey sticky delicious mess of chocolate, caramelized sugar, vanilla, and graham. I loved how the bruleed meringue captured that spirit while the chocolate is super creamy and a very rich mousse like texture... something akin to the melted chocolate except it doesnt burn your mouth. And the fine crumbed graham sitting underneath some nice ice cream. I have to admire his thoughts and definitely the amazing plating. My only little comment would be about the ice cream ... I couldnt really discern much flavour other than it being sweet. Even with the minor comment, I would say this was the best dessert of my PGH experience and would order it again 4.5/5