"2018-05-31T00:00:00"^^ . "4"^^ . "3"^^ . "Was just as surprised to see Stout open as I was to see its predecessor closed. All new menu and beer options but a familiar gastropub lean. \n\nThe pros:\nService was great (though it was not particularly busy)\nFood was great\nFarm to Table\nLocal/sustainable\n\nThe cons:\nPrice (more than your usual lunchtime dine and dash, especially in the Robinson area)\nLocation (maybe this is a plus if you want a \"find\" but nobody is going to see this restaurant who isn't looking for this restaurant.)\n\nI'm eating healthy these days, so I didn't sample Stout's nominal strengths: house cured and local meat, and local beer and spirits.\n\nAt this point everyone in Pittsburgh should know that you can populate a menu in any decent restaurant with food that is locally grown/sourced. \n\nSo too, more than ever, brewpubs and ciderhouses. I didn't do a deep dive into Pittsburgh microbreweries but did enough to know there are 50+ in an hour and a half radius of the city. You could drink a new beer every day and not have the same beer twice for a year. \n\nBut working, and trying to be \"healthy\"...I steered clear of cured meats and microbrews, and there's probably another star to be had for a drunker, less healthy reviewer. \n\nI had a quinoa, salmon and arugula salad. It was a nice balance of savory salmon on peppery greens with a dash of acid bright vinaigrette and sweet refreshing blackberries. The quinoa was marinated, and, as someone who hasn't really eaten a lot of quinoa...I found it mixed nicely with the overall salad, and I felt healthier for having eaten it. It filled me up nicely too.\n\nI didn't notice upon entry, but after I'd left there was a faint scent of cured meats that lingered on my clothes. It wasn't off-putting, in fact, I've been smelling myself off and on for the rest of today."^^ . . "1"^^ . . . "1"^^ .