Table 86

Hines Ward will go down in history as one of the best the Steelers ever had. However, this month Ward was known for something else: food.

Just north of the city in Seven Fields is Table 86 Hines is quoted on his facebook by saying it is his legacy left to the city of Pittsburgh. 

The atmosphere suggests fine dining however the menu is steak and burgers. It is unique. The exterior starts below the restaurant with a patio, outdoor bar, and small interior space named Vines. This is a wine and whiskey bar with some small plates available.

The dining room of Table 86 is highlighted with gold and steel. Even the napkins are the color of Steeler gold. Steve pointed out they were the color of the Hall of Fame jackets. The main bar was centered in the middle of the restaurant and sat about twenty. There were high top tables off to the side of the entrance.  As you got to the end of the bar there was three tables that had a curtain that could be drawn around them and a television on the wall. The fun fact is that one of the tables was actually table 86 to the wait staff. We were seated in a large wrap around booth to the back where there are still tvs with golf on. 

Wine

To drink we decided on a bottle from the wine list. A 2013 Santa Julia Reserva Malbec Cab Franc from Argnetina.

We started our meal with Mae Oom Shrimp. It was prepared as an Asian dish with shrimp in a sweat and sour bbq sauce battered. They were then put on top of a lettuce mix with a queso sauce. The dish was perfect; we literally said yum with every bite. 

Shrimp

The main course menu was devided into Steak Burgers, Pastas, Specialty Sandwiches, Steaks and Chicken, and Signature Dishes. Since everything sounded so good it was a tough decision. I was tinkering between the Shrimp Mediterranian and the NY Strip Steak. The Shrimp Mediterranian was gulf shrimp over linguini and spinach tossed with olive oil, feta cheese and pine nuts. 

NY Shrimp

I did decide on the NY Strip Steak. It was prepared medium with blue cheese, candied bacon and balsamic vinegar on top. On the side was Yukon Smashed Potatoes. My broccoli however was missing in action. The steak was done to order and the perfect amount of blue cheese and bacon added a salty taste to it while the balsamic drizzle was sweet. I was saying "YUM" the whole way through. 

Ribeye

Steve had the 20oz Bone In Ribeye ordered mid to mid rare plus. This however was confusing and he ended with a rare, really rare steak. Again the feel was fine dining, but the experience was not. He returned the steak and they did put it back on for a while longer. It was then perfect.  The Ribeye was flamed cooked. He did enjoy every last bite. His was also paired with the Yukon Smashed Potatoes.

After our steaks we enduldged in a Triple Layer Chocolate cake. It was made with a smooth and not-to-sweet icing. There was real whipped cream on the side. It was a perfect end and paired really well with the wine. 

Cake

After our visit we realized it was the opening week of Table 86. We never try to review new restaurants just to give them an honest shot at working out the kinks. The food was great dispite the small mix ups. The dessert and wine list was amazing. I highly recommend checking out Vines, the attached Wine and Whiskey Bar. Use the NoWait app before you go. There was a wait for a table even at 7 PM at night on a Sunday.