Best new restaurant in town?  Not if you ask me.  As my 2 stars would indicate, I've experienced better.  \n\nVisiting Pittsburgh for the weekend, we decided to have dinner at Salt of the Earth with a group of friends who live in the area and told us about this restaurant, deemed by Pittsburgh Magazine as having the chef of the year.  Unable to get a reservation, we decided to take a chance at getting a table at 8pm on a Saturday.  Upon arrival, we discovered the place was kind of quiet and had plenty of room for us at the first communal table, close to the large slate wall which serves as the menu... the ONLY menu.  Having to look over the menu was a bit awkward, as you have to get up and walk to where you can see it, which could have you invading some stranger's personal space.  My husband and I both ordered the Gin Cocktail, which had an interesting combination of slightly bitter & sweet.  The starters, his was the Sashimi of Escolar and mine was the Scallops, were both flavorful & presented artfully.  \n\nThis is where it goes downhill... the main course.  I ordered the Maine Cod, listed with panzanella, chorizo, saffron and rapini.  Sounded like a nice Italian inspired dish to me, and although not the most flavorful of white fish, I figured this chef of the year could really wow me.  Upon the first bite I have to admit my tastebuds were confused, perhaps overwhelmed by the flavor combinations that just didn't work.  An unexpected and dominant flavor was a very fishy taste, which I assumed was the cod.  After a few more bites and it still not tasting right, I tried my husband's Cod.  His fish was cooked perfectly, while mine had a milkiness to it and as I cut into it even more, I noticed that it was raw.  He also informed me that in the mix of panzanella there were anchovies (the fishy taste) which I hate and were NOT listed on the menu.  No chorizo, but there were kalamata olives, also not listed.  After only a few more bites, I was done.  We questioned our waitress, Casey, about the dish... where was the chorizo?  her reply- well, the fish is poached in a chorizo broth.  why aren't the anchovies & olives listed?   we only list the highlights.   why is the fish raw?  each fish comes out differently.  What?? Anchovies and olives should have been listed as highlights, as they are very strong flavors.  If known, I would have not ordered this dish.  Raw fish was not something expected, as on the menu board it did not have a star listed next to it (indicating raw or undercooked).  Casey, perhaps a little annoyingly, told me \"I can have them make you another cod, but it's going to come out the same way\".  Hmmmm, what do you think?  Sure, I'll take another one, undercooked the same way... oh, and with extra anchovies please!\n\nTrying to salvage the meal, we did order dessert.  The White Chocolate Lavender with Blood Orange ice cream.  It was good, but not mind-blowing.  Upon getting the check, we noticed the uneaten fish still remained on it and asked her to take it off, which she did.  This whole situation was a bit uncomfortable, as I rarely complain due to the fact that I've worked in this industry for 20 years.  The most upsetting part was the attitude of our waitress.  Instead of just fixing the situation immediately (which would happen naturally in a restaurant of high standing), there were just constant excuses and explanations that wouldn't be necessary if there was a more thorough menu.\n\nAs a whole, this restaurant has a way to go before it attains a stellar status.  Hostesses were pleasant, seating and ambiance were ok, the menu is a bad idea, some flavor combinations are just trying too hard to be trendy, waitstaff and food runners need to be more informed- we had a guy describe our starters after he asked if this had already been done and the food runner made an attempt at the entrees, using the words \"saffron orange bubbles\".  Either she thought we wouldnt know what foam was, or she didn't know!   They definitely need to work on consistency in their food and their service, that's what keeps people coming back.