♪ ♪ LAUREN: We are heading up to Monterey Bay Fish Grotto Restaurant.

BOTH: Ooh!

LAURITA: What a nice view.

See that view?

JOHN: Monterey Bay Fish Grotto is a restaurant with floor-to-ceiling glass walls that is located from Mount Washington above the city of Pittsburgh.

It's a neighborhood that peaks at Grandview Avenue.

You take an elevator ride up to the top, and you turn around, and you look, and you see the city, and it's just something to take in.

Everybody comes in, and they see the main dining room and the high ceilings and the grandeur, and they think, wow, this is awesome.

You can see the city from everywhere, and you can have a great meal.

The name itself was selected from Monterey Bay in California, and the idea was to bring the fresh fish that people on the west coast could experience into the city of Pittsburgh.

2025 will actually be our 30th year in operation.

LAURITA: The reason we chose this restaurant was for this amazing view.

And you know, this is the place where the three rivers actually meet.

LAUREN: I know, I think that's actually Point State Park.

SERVER: I have our lobster arancini.

So we have fresh lobster risotto.

I have our fried Roman artichoke hearts served over a bed of fresh arugula and a side of roasted tomato aioli.

LAURITA: Thank You.

LAUREN: I don't think I've ever had a tomato aioli before, but the softness of the tomato pairs so well with the saltiness of the artichoke.

It's so good, and it has a little crunch.

(crunch).

The best part.

LAURITA: I heard that crunch girl.

JOHN: Our executive chef, Richard Sphatt, likes to create dishes.

It has more of a Mediterranean flare to it.

We have hand-cut steaks.

However, our shining star has always been fish.

SERVER: If I may.

LAUREN: Certainly may.

SERVER: So we have our French onion file mignon served with all of the best things from a French onion soup.

LAUREN: Yum.

LAURITA: All red.

SERVER: I have our Chilean sea bass.

This is going to have a cucumber, watermelon, salsa over top.

I'll finish with our fire-roasted Mexican Street corn.

LAUREN: Yes.

SERVER: A little cotija cheese over top and a pinch of tajin.

LAUREN: Thank you so much.

LAURITA: Because of the watermelon, cucumber, and lime, it wakes up your taste buds.

LAUREN: It really tastes like I'm eating French onion soup with the steak.

Top-tier perfection.

JOHN: Lauren and Laurita finished off with a grilled cheese sandwich.

This is angel food cake.

LAUREN: Ooh.

JOHN: Cream cheese filling vanilla bean gelato.

Three berry compote, strawberry, blueberry, blackberry.

And if that's not enough, they put some candied slivered almonds on top.

LAURITA: Oh wow.

JOHN: So please enjoy.

LAURITA: Next to this amazing view is all of this great, amazing food that we had.

And I tell you, I would've never thought of a grilled cheese dessert.

I will pass that along, and uh, you know, you talk about the view, the only thing better than that view, uh right there is the view of you two.

Mother and daughter sitting enjoying a dinner with us today.

So, thank you so much for visiting Pittsburgh.

BOTH: Thank You.

JOHN: Alright.

Enjoy.

LAURITA: We'll be back.

LAUREN: Woo.

LAURITA: That is so good.

The cream cheese and the angel food cake... Top shelf.

LAUREN: I have to say.

Chefs kiss.

♪