I went into Pittsburgh Restaurant Week planning to try a new restaurant every single day, but then the week got away from me. Thursday ended up being our only night out so far. It was a good one, and I’ll write about it soon. In the meantime, I’m sharing my lovely lunch out at Grit & Grace.
Grit is not for those with timid palates. Although they offer “dim sum” dishes, those words are in quotation marks because they all show decidedly nontraditional qualities. Grit loves contrast and the unexpected. it is essential to visit with an open mind. Such adventurous cuisine often comes with an adventurous check. This is where Grit wins me over– they offer moderately priced lunch service, which makes the dining experience even more accessible and appealing.
Lunch starts off with the option of picking dim sum small bites. Each day Grit offers 3 dim sum dishes, at $5 each. I picked the pork belly dish, which was fantastic. This was my favorite part of the meal. The pork belly, although generally fatty, was not drippy or chewy, but rather dense and flavorful.
My entree selection was the crispy tofu with baby bok choy, braised daikon, mushrooms, green onion, and “hot & sour mushroom essence.” There were large dollops of foam and some kind of cream thing, maybe that was the mushroom essence? It was decidedly different, but not in a bad way. It was filling but light, and did not give me that post-lunch food coma I’ve become so shamefully used to.
My dining companion opted for the roasted pork ramen, and reported that it was delicious. I must admit that I coveted that egg and seaweed. It looked crazy delicious. And although soup is usually a cold weather dish, Grit’s ramen does not at all seem out of place in warmer weather.
Grit is running a dim sum special for Pittsburgh Restaurant Week, so this is a prime opportunity to swing by. I did like Grit and expect to return, but because it is so unique (and I often dine out with not-as-adventurous companions) I expect I will not be able to visit frequently. But when it comes to impressing out of town guests or foodies, I’ll be calling for a reservation.