I always love when we visit Altius! The food is some of the best I've had in the Pittsburgh area and the consistency is remarkable.
I’m certainly no professional food photographer, but when the food is this incredible, it deserves an attempt. So, questionable photography aside, here is my best effort at capturing a truly memorable birthday dinner.
We began with a delicate strawberry pastry, light and beautifully presented, followed by an exceptional bread service. From what I recall, there was a wonderfully soft and airy sourdough alongside a spiced rye with sun-dried tomatoes, accompanied by a smooth honey-butter herb spread. It was a simple opening course, but thoughtfully done and a wonderful introduction to the meal.
Next came what were genuinely some of the best meatballs I’ve had in a very long time. I beleive the beef was layered with ground prosciutto and Muenster cheese, finished with garlic and herb breadcrumbs and freshly grated Parmesan, then served with a simple but delicate marinara from what i remember. The combination was beautifully balanced, with the richness of the beef and prosciutto complemented by the creamy Muenster, sharp Parmesan, and brightness of the marinara. Rich and deeply savory without being overwhelming, it was easily one of the highlights of the meal.
For the entrées, she chose the salmon with crab over risotto, while I ordered the ribeye, cooked medium, finished generously with garlic and herb butter and accompanied by baby carrots, a whole roasted buttery garlic bulb, and beautifully crisp layered potatoes. The salmon was exceptional, with perfectly crisp skin and tender flesh, while the crab added a subtle natural sweetness that practically melted in your mouth.
The ribeye was equally impressive. It had a beautifully rendered, deeply seared crust while remaining remarkably tender inside, nearly fork-tender and cooked to absolute perfection. The garlic and herb butter added richness without overpowering the beef, while the roasted garlic, carrots, and crisp layered potatoes made for an excellent accompaniment.
She enjoyed a few cocktails throughout dinner, including a crème brûlée-inspired cocktail, before finishing with an actual crème brûlée for dessert. The caramelized sugar formed that perfect brittle candy crust over an incredibly smooth and creamy custard underneath.
And because this was my birthday celebration, they surprised me with a decadent chocolate ganache tart to finish the evening. Deep, rich, silky chocolate was a fitting conclusion to an outstanding meal.
From the opening pastry to the final dessert, the attention to flavor, texture, preparation, and presentation was exceptional. The food was incredible, as always, and it made for a birthday dinner worth remembering.