The atmosphere of the restaurant is very nice.  Unfortunately, that is all.  Our server was a disappointment.  Did not explain dishes correctly, did not ask how any of our plates tasted.  When my wife pointed out something on her plate which didn't taste good, his words were, \""oh, ok\"".  After a while we decided to relate or communication with the host.  \n\nThe food was a big disappointment, which seems to be normal for Pittsburgh.  Appetizer of Mozzarella and Prosciutto was way too large.  The cheese was bland, and the prosciutto sub par in taste.  Nothing creative on the plate, just slices of meat, a big ball of cheese, some vinegar, and a roasted yellow pepper compote (which actually tasted nice).  The other appetizer was Polenta which was smothered in what we believe to be a ragout which used canned mushrooms.  If they were not canned then they were made far too early for this service, or quite possibly the day before.  This plate was a major crash - terrible.\n\nAfter this we shared a salad of endive and radicchio which had way too much Pecorino, not enough acid in the vinaigrette, and was chopped very sloppy in the kitchen.  The plate was boring and not tasty.  I asked for a lemon to add some vibrancy and acidity to the dish, this was the only way to give it life.\n\nOn to the mains:\n\nMy wife had duck.  First let me say the duck on the plate was cooked outstanding, but everything else on the plate was terrible and didn't make sense.  I think the duck was cooked sous vide, as it was perfectly moist.  This led me to think, \""how can this chef have so many bland and imperfect dishes, but nail the duck\"".  Quite possibly this technique of cooking duck came from another restaurant chef in town?  hmmm, Salt of The Earth?\n\nI ordered what they called a lamb steak.  Very tough and chewy, over salted, and way too large.  It was paired with crispy gnocchi which had no chance of being crispy because they laid the steak on top of the gnocchi.  Also, the gnocchi was flat....in terms of prep this basically means that whoever made it overworked the dough.  We shared a bottle of cheap Italian wine, which had the typical American triple mark up in price.  \n\nNo dessert, and all this for only $130\n\nenjoy!