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Habitat Restaurant Review: The architecturally enlightened Fairmont Pittsburgh showcases this simply sleek restaurant. The centerpiece of the dining room is a handcrafted, elevated community table for twelve, but all eyes follow the talent of an experienced chef team operating in the dramatic open kitchen. England-born executive chef Andrew Morrison embraces all “green” practices, including recycling, composting and reduced energy consumption. And he subscribes as scrupulously as possible to the local, organic, seasonal creed. Yet his kitchen includes both a wok station and a tandoor oven used for executing his globally-inspired menu. Naan with three chutneys seduces diners, as do roasted, local organic beet salad and butter-poached Maine lobster. Grass-fed beef is the choice for a variety of steaks. Pastry chef James Wroblewski wows with such desserts as icy crunch ice cream cake and the Guanaja chocolate napoleon with passion fruit curd. The thoughtfully composed wine list has broad options of both old-world and new-world labels, an extensive number of wines by the glass and half-bottles.