People choose a restaurant for different reasons, depending on their mood, which might require a trendy hotspot or just good food. When it’s dinnertime, the Pittsburgh Blue Steakhouse certainly brings in the hungry, trendy-set, people-group, but I decided the majority of diners were there for the good food. I felt “an energy” in the dining room of people enjoying the ambiance and the classic steakhouse cuisine. The room was “a buzz” with waiters and waitresses scurrying around in a very efficient manner, and I thought to myself, this is a first-class operation to have so many attentive people serving the guests. When we were seated, I knew this was going to be a special dining experience, particularly when I saw the big Pittsburgh Blue Steakhouse knife on my place-setting and when we were served such a tasty loaf of pre-dinner garlic and butter-glazed bread.
My wife ordered the Prime Rib and I had my favorite seafood, a thick, Swordfish Steak. If you’re a meat-eater, the Pittsburgh Blue Steakhouse is the place to be. My wife tends to like her Prime Rib medium-cooked, which is too undercooked for my taste, but she thoroughly enjoyed her meat. I tried a bite of her Prime Rib and it certainly had a rich flavor, especially with the slightly spicy horseradish sauce. My Swordfish steak was grilled to perfection, and I truly enjoyed the combination of rock shrimp, roasted peppers, basil and Swordfish.
The Pittsburgh Blue Steakhouse is located in the Galleria in Edina just off of West 70th Street next to the Westin hotel. The restaurant is divided into two basic rooms, the front reception area where there’s a relaxed tavern with more casual dining, it’s in here where you can keep up with the news and sports with the TV’s and enjoy a great burger and affordable appetizers. For that more intimate dining experience, venture deeper into the restaurant and you’ll find a cozy steakhouse environment with a fireplace, a wall where fine wines are stored and the kitchen isn’t far away so you can expect your steaks to come out sizzling hot.
Have you ever experienced a satisfying meal where the food was so tasty and plentiful that you had to sit back and rest before continuing with your feast? Jason Smith, Pittsburgh Blue’s Executive Chef, said they have “the best steak you can find anywhere…”, and based on my observations of the food carts brought to the tables with succulent Filet Mignons, my wife’s Prime Rib, my thick-cut of Swordfish Steak and the exquisite “Table-sized Accessories” like Asparagus with Hollandaise and jumbo Pan Roasted Mushrooms…I’m going to heartily agree with Executive Chef, Jason Smith. The cuisine and ambiance was delightful, but I must highlight one very important element, the exceptional attention to detail and level of service by the Host, our Waitress and Water Steward. I’d like to offer you some advice when you dine at Pittsburgh Blue Steakhouse, go hungry, and save room for the “Table-sized” dessert.