. "0"^^ . . "3"^^ . "2"^^ . "This restaurant will find no shortage of rave reviews. They know most people come here to celebrate a special occasion. The beautiful Pittsburgh skyline at night, is an amazing backdrop for dinner. And the staff is excellent in complementing the evening with friendly service.\n\nThe $70/per chef's tasting was pretty good. Each selection, apps, fish, meat, and desert have 3 choices, so if you're with another person, you'll likely get 2 out of 3 dishes offered. Some of the flavor profiles were pretty great, but a tad salty for our tastes. One of our fish dishes was the Cobia, and we sent it back because we thought it was still frozen. We're not sure - we were told it was cooked to medium-rare, but we couldn't even cut through the fish - and it was ice cold in the middle. So I still don't know if it wasn't cooked right, or we just don't know how to eat Cobia. \n\nSome other hiccups in the service, included the wrong glass of wine, and actually the wrong meat course. I had ordered the lamb but got the short rib. I didn't say anything about the short rib, because, c'mon, who doesn't love short rib? Regardless, that many mistakes from such a high-end restaurant is surprising and disappointing.\n\nWe still had a very pleasant experience, but I think felt a little wanting for more of a wow factor from the food. \n\n------------\nAppetizer - Choice of One\nScallops - Nantucket Bay Scallops, Diver Sea Scallop, Cauliflower, Breadcrumbs\nParsnip, Leek & Ginger Soup - Toasted Pepitas, Pumpkin Oil\nRicotta Ravioli - Hedgehog mushrooms, Black Truffle, Hickory Smoked Chanterelle Puree\n\nFish Course - Choice of One\nNorth Atlantic Lobster - Melted Leeks, Red Beets, Mascarpone Risotto\nCobia - Kale, Shiso, Pickled Ginger, White Soy & Yuzu Ponzu \nBass - Roasted Brussels sprouts, Golden Beet, Agro Dulche Buerre Blanc \n\nIntermezzo - Chef's Daily Sorbet Selection \n\nMeat Course - Choice of One\nVenison Rack Chop - Black Pepper Crust, Spelt Berries, Persimmon, Roasted Fennel\nNY Strip Steak - Salsify, Celeriac Puree, Malbec Reduction, Demi\nSmoked Duck Breast - Pumpkin Cavatelli, Confit of Leg, Celebration Squash, Sage, Huckleberry \n\nSalad\nOrganic Arugula Salad - Pears, Candied Pecans, Meadow Belle Goat Cheese, Apple Cider Vinaigrette \n\nDessert - Choice of one \nMeyer Lemon Bar - Poppy Seed Cr\u00E8me Brulee, Raspberry, White Chocolate, White Corn Shortbread \nOlive Oil Cake - Petite Rhubarb, Blood Orange Ice Cream, Chocolate Balsamic\nChocolate Ganache - Organic Chocolate, Campfire Marshmallow, Graham Cracker Ice Cream"^^ . . "2013-03-23T00:00:00"^^ . "0"^^ .