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Habitat Restaurant Review: Fairmont Pittsburgh's sleek in-house restaurant produces high-end, straightforward fare, primarily using ingredients from multiple cuisines. The centerpiece of the dining room is a handcrafted, elevated community table for 12, but all eyes follow the experienced chef team operating in the dramatic open kitchen. Executive chef Jason Dalling subscribes as scrupulously as possible to the local, organic, seasonal creed. Yet his kitchen includes a wok station and a tandoor oven used for executing his globally inspired menu. Naan with three chutneys seduces diners, as do the roasted, local organic beet salad and crab cake BLT. Grass-fed beef is the choice for a variety of steaks. Pastry chef James Wroblewski prepares such desserts as passion fruit cheesecake and the cherry compote paired with broken cobbler dough. The thoughtfully composed wine list has broad options among old-world and new-world labels, an extensive number of wines by the glass and half-bottles.