The marshmallows were definitely the star of the dish with their rich, creamy, intense vanilla flavor- we'd buy a large pack to go, if we could! It was fun roasting the marshmallows at our table and assembling the s'mores ourselves even if the presentation was simplistic. On our visit shortly after open, there was only one dessert option- a tableside s'mores with house-made marshmallows, graham crackers, and rich dark chocolate.
This was honestly one of the best steaks we've had in Pittsburgh in recent memory, and we really hope it helps usher in an era of koji use throughout the city. On steaks, it gives a haunting and irresistible mushroom flavor, and in the case of the steak here, that enhanced the actual mushrooms and white truffle powder also used in the dish.Īlso on the plate were burnt orange and bone marrow compound butter, baby carrots, whipped potatoes, and a surprisingly delicious smoked avocado puree. We haven't seen koji (a cool little fungus used in fermented foods like miso, soy sauce, and sake) used on too many menus in Pittsburgh, but it's a concept we are total geeks for and champions of. The flavor combinations in this dish seemed so out there when reading the menu, but they all really came together to create an intriguing and delicious plate even if the mustard was perhaps the only visible molecular technique used on the plate. Mustard seeds dotted the plate in small mounds, giving the look of caviar if not necessarily the taste. The fish rested on top of a cauliflower puree flavored with saffron that was luxuriously smooth and floral, and a vanilla bean beurre blanc was layered at the base of the plate that provided even more creamy floral notes. We'd never had monkfish before but it had an almost scallop-like texture. The prosciutto was crispy and salty in contrast to the meaty, juicy fish. The monkfish was served in slices wrapped in prosciutto and swiss chard. As the menu here only discussed the spirit base and a fanciful one-sentence descriptor, any molecular techniques that may have been used were lost in the shuffle. While the cocktails were drinkable and went down quickly, we have to note we were not made aware of any molecular gastronomy techniques that went into any of them. We also tried the Sleight of Hand, billed as rye whiskey based, smoky, earthy, and sweet. It was light and citrus forward with a cucumber garnish. We also tried several signature cocktails like the You Deserve It, described on the menu as a tequila-based drink that “you might be convinced is good for you”. On the classic cocktail menu were offerings such as an Old Fashioned, Mai Tai, Negroni, and a Manhattan- the latter was a solid iteration for those who like this spirit-forward creation. On our visit, since it was just a week or so after opening, the cocktail menu was still developing and growing, but there were several signature cocktail options and classics thrown in the mix. The multi-level space at Alchemy houses a downstairs bar and an upstairs dining room that is small and upscale without feeling stuffy. Alchemy Takes a Twist on Modern Fine Dining
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