Notion, Oakmont, PA
When Chef David Racicot opened Notion in Oakmont, reservations filled up quickly. We visited on opening night to see how his new restaurant performs—and were impressed.
Atmosphere: The building that houses Notion is modest from the outside, its dark façade and large windows offering glimpses of activity inside. Interior lighting is low, with dark shelving and table coverings that create a refined, slightly formal ambiance. An open kitchen lets diners observe the culinary team at work while being seated, adding energy and transparency to the dining experience.
Food: Notion presents contemporary American cuisine with inventive touches and occasional molecular gastronomy elements. Dishes emphasize clean textures, bold flavors, and thoughtful presentation. Because we dined on opening night, the kitchen offered several complimentary interludes between courses—bringing our total tasting to eight distinct plates.
We began with amuse-bouches: a cherry-gin mousse/foam with basil seeds perched on cucumber compote. Light and airy, it provided a bright, slightly herbal opening to the meal.
For appetizers we chose the Beet Salad and the Tuna Tartare. The beet salad featured freeze-dried yogurt, beet chips, and grapefruit foam and wedges. The beet pieces were tender and well-seasoned, while the crunchy yogurt added subtle dairy notes that balanced the citrus. The tuna tartare was naturally sweet and gained a surprising umami depth from banana miso.
For mains we selected the Lamb and the Braised Short Ribs. The lamb arrived with a small glass filled with smoking hay to heighten the sensory experience. Whether or not the smoke primed the palate, the three rectangular cuts of well-seasoned lamb were cooked to perfection and plated with toasted pine nuts and braised red cabbage—simple, balanced, and satisfying.
The braised short ribs were tender and richly flavored, with meat that practically fell apart. Accompaniments included caramelized onions, a white-bean purée, and a standout blue cheese component that added a creamy, salty contrast. Portions leaned modest, but the quality and execution were excellent.
Between entrees and dessert the chef served a coconut tapioca pudding topped with passion fruit mousse. Presented in a small stainless bowl with a polished spoon, the tapioca pearls offered a pleasing chew against the rich coconut custard, while the passion fruit provided a bright, acidic finish.
Desserts included a powdered white chocolate with menthol and raspberry, and a chocolate custard accompanied by almond ice cream, rosewater foam, and almond nougat. Both were balanced—sweet without being cloying. Before the check arrived we were also given two freeze-dried meringues filled with passion fruit gel, a delightful final note.
Service: We were welcomed by general manager Jenn, who was cordial and attentive. Coats were taken at arrival and our server, Donny, provided excellent service—thoroughly describing each course and keeping glasses refreshed throughout the evening.
Points of Interest:
– No beer is offered; the beverage program focuses on spirits and wine.
– The menu lists 12 items with no nightly specials.
Conclusion:
Notion showcases skilfully prepared modern American cuisine with thoughtful technique and creative accents. The menu may challenge diners who prefer strictly traditional dishes, but it offers an engaging experience for those willing to explore new flavors and presentations. Entrée prices range from $22 to $34, reflecting the quality and care evident in each plate.