First Course at Roost: Grilled Baby Romaine! Compressed Heirloom Tomato, house-made pancetta, cucumber relish, rosemary crouton, and garlic parmesan dressing.
Every summer brings Pittsburgh Restaurant Week‘s second series of the year (usually during either the second or third week of August).
A few of my foodie friends (Tasha of The Food Tasters, Terri of the Parmesan Princess and Robert of the Allegheny Inn) all raved about Revel and Roost! Thus, I decided Pittsburgh Restaurant Week would be the perfect opportunity to try it!
As you can see, I REALLY enjoyed course #1! High quality ingredients for a nice light salad!
Second Course: Pan Roasted Grouper! Braised Leek, herbed vegetable relish, fried dauphine potato, crispy asparagus and carrot, shaved fennel salad, picked shallot, tomato and eggplant coulis.
I really liked this dish! This was my first time trying Grouper (I like that it was cooked in a “Tempura” style); plus, I LOVED the presentation of this dish. Very elegant!
Third Course: Pineapple Upside-Down Cake! Bacardi Butter sauce, and a butterscotch crumble.
I’m very glad that I chose the Pineapple Upside Down-Cake for dessert! They also offered a New York Cheesecake, but I feel like you can get cheesecakes at most restaurants. I’ve only seen a small handful of restaurants offer a Pineapple upside-down cake! This was a great dessert choice, not overly sweet, but just sweet enough to still be a dessert. 😉
Well there you have it, folks! The time you’re in downtown Pittsburgh, I suggest checking out Revel and Roost, located inside the Hilton Garden Inn at Market Square!
Next post- Pittsburgh Restaurant Week Summer 2016 Dinner #2: G&G Noodle Bar!
-Friendly Pittsburgh Foodie
Mindful Pittsburgh Foodie 