ShareThis Page
Pittsburgh region dining, drinking spots land on James Beard Awards semi-finals list | TribLIVE.com
Food & Drink

Pittsburgh region dining, drinking spots land on James Beard Awards semi-finals list

Mary Pickels
809891_web1_gtr-fd-semibeard1-022719
Facebook | Bar Marco
Pittsburgh’s Bar Marco is a James Beard Foundation awards semi-finalist.
809891_web1_gtr-fd-semibeard2-022719
Facebook | Wigle Whiskey
Wigle Whiskey owner Meredith Meyer Grelli is a James Beard Foundation semi-finalist.

The regional individuals and dining and drinking spots on the Feb. 27 release of the James Beard Foundation’s semifinalists list add to the growing “foodie” reputation the Pittsburgh area enjoys.

The list of restaurant and chef award semifinalists is released in advance of the 29thannual James Beard Awards, according to the foundation’s website.

Among the contenders for Best Chef, Mid-Atlantic, are Jamilka Borges, the Independent Brewing Co.; Wei Zhu, Chengdu Gourmet, both in Pittsburgh; and Kristin Butterworth, Lautrec at Nemacolin Woodlands Resort, Farmington, Fayette County.

 

 

Richard DeShantz and Tolga Sevdik, Richard DeShantz Restaurant Group, (Poulet Bleu, Fish nor Fowl, Butcher and the Rye and others) are the only Pittsburgh nominee for Outstanding Restaurateur.

Bar Marco is the sole Pittsburgh honoree in the Outstanding Wine Program category.

Becca Hegarty, of Bitter Ends Luncheonette in Pittsburgh, is the sole regional nominee for Rising Star Chef of the Year.

Competing for Outstanding Wine, Beer or Spirits Professional is Meredith Meyer Grelli, Wigle Whiskey.

Based in New York, the James Beard Foundation is known globally for citing and rewarding the best chefs, restaurants and food publications around the country.

A list of final nominees in all categories will be announced on March 27 in Houston, Texas, with live online streaming. Winners will be announced on May 6 at the James Beard Foundation Awards Gala in Chicago.

Mary Pickels is a Tribune-Review staff writer. You can contact Mary at 724-836-5401, [email protected] or via Twitter .

Categories: Lifestyles | Food Drink
TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.