The Grand Tier

Ross Todd

What an extraordinary meal, before an extraordinary show, the Magic Flute. The bison, carpaccio, aesthetically, pleasing, and flavorly balanced. The beef tenderloin, I ordered black and blue, a.k.a. Pittsburgh, was perfect. I ordered the bananas fosters, lavender crème brûlée, and fruit and berries, all three were delicious. I am classically trained in French service techniques, and I did receive a few backhands, and some solids delivered with the right, but I hold myself at a higher standard than most servers. Definitely will return. Instagram: @holycityhost

Bonnie Manter

#Patina’s #GrandTier Restaurant’s “DIFFERENTIATOR”: A #Waitstaff of 15-20-25 years experience in #Guest #Indulgences led by their Mgr. ARBY: “TABLE SIDE” Presentations. #Chef Florian introduced an Inventive themed Fall Menu: #Roasted Sunchoke Soup ala Black Truffles, Charred Octopus, Bison Carpaccio, Venison Oslo Buico, Skate Wing Mariniere, Lobster Thermidor. Pumpkin crème brûlée, poached pear frozen soufflé, opera cake-choc. Ganache Thanks: Talia, Arby, Duke, Denzel, Omar

Shelley Cruz

This was my first time at the Grand Tier and it was wonderful. The service was lovely and the food was exquisite. I am sorry that I don't have pictures! It is so nice to have a lovely dinner prior to the Opera and not have to worry about transportation! What fun to come back at intermission for a delectable dessert waiting for us!