Pittsburgh is not the most obvious location for Modernist cooking but David Racicot took a chance that he could make the format work in the affluent suburb of Oakmont, a place that is better known for its golf courses than its restaurants. Racicot turns out dishes like halibut with tarragon, fines herbs, Dijon mustard and radish—a dish worthy of being served at a top restaurant in Benelux or Scandinavia— and a rib-eye that was a terrific modern take on roast beef with creamy horseradish sauce, cooked sous-vide and sliced thin. Even desserts like an offering of chocolate, banana, orange and whole wheat cake was top-notch.