Finally made it to Pittsburgh's wellspring of salty meats and had the pleasure of sitting next to Severino and his kitchen staff while we spent a solid hour picking through the infamous SALUMI plate (not to be confused with the salumi plate). Was thoroughly entertained by Severino's not-stop commentary. Downed a couple of cocktails and some wine, and decided: violet mustard is great, and in general there is no reason not to come here and blow all of your cash.