Best restaurant in town. My mother and I ate at Pittsburgh Rare after we had attended a ballet. The service was incredible! As soon as a dish was dirtied and needed removed from the table, there was a waiter ready to take it away. The table stayed clean and as perfect as we had arrived but it was not overbearing. If anything, I didn't seem to notice the staff. We ordered the steak bruschetta and filet minons and both were absolutely amazing. My filet was undercooked more than I would have liked and my waiter then took the dish back to the kitchen where I was prepared a new filet. The food is amazing, the atmosphere is very new-age elegant and the service is great. Definitely check this place out!
lost some elegance - still wonderful.
The last time we went, I was just a bit disappointed with the overall experience . . . . . the place seemed to loose a little elegance.
The menus were now printed on plain paper instead of heavy card stock. Prices went up about $8-$10 per entrée. When our bread and butter was brought out to the table, we weren't provided with plates for it, and one of the neatest things about the restaurant - the freshly spun cotton candy served in a large brandy glass brought with the check, was pre spun, bagged, on a paper stick. These small changes really drove home the price increase to me and seemed disproportionate. If these changes had been accompanied by lower prices, I probably wouldn't have even taken notice, but when our total meal cost increased nearly $20 it made the place seem a little less special to me.
The Sheraton's prime high-end steakhouse exhibits Steeltown pride with a view of the cityscape across the Monongahela River..
Honoring the metal that made this town, this restaurant boasts reinforced architectural grandeur. Structural steel girders and a partially open stainless-steel kitchen reflect the halogen lighting, as do wire-sculptured bread holders and metallic salt and pepper shakers. The central motif, however, may be your steak knife--which is big enough to merit being called a Bowie knife.
Service is taken to another level as the waitstaff presents a tray of steaks and chops to inspect prior to ordering. The 18-ounce on the bone rib eye is charred on the outside tender on the inside. Ditto for the petite filet mignon. Appetizers can whet with less carnivorous dishes like a jumbo lump crab cake if you're not so bloodthirsty. Hard-core meat eaters can start with the garlic-tinged steak bruschetta.
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