ShareThis Page
Food & Drink

Pittsburgh chefs, eateries in running for prestigious James Beard Awards

Shirley McMarlin
| Thursday, Feb. 15, 2018, 2:00 p.m.

Pittsburgh is represented in six categories for the semifinalist round of the James Beard Foundation's 2018 Restaurant and Chef Awards.

The Steel City semifinalists are:

Outstanding Restaurant: Legume Bistro in North Oakland, run by chef Trevett Hooper

Outstanding Restaurateur: Richard DeShantz and Tolga Sevdik, Richard DeShantz Restaurant Group, which includes Butcher and the Rye, Meat & Potatoes, Pork & Beans, and Tako

Best Chef, Mid-Atlantic: Wei Zhu, Chengdu Gourmet in Squirrel Hill; Bethany Zozula, Whitfield, at the Ace Hotel Pittsburgh in East Liberty; and Kristin Butterworth, Lautrec, Nemacolin Woodlands Resort, Farmington

Outstanding Pastry Chef: Casey Renee, Whitfield

Outstanding Wine, Beer or Spirits Professional: Meredith Meyer Grelli and Alex Grelli, Wigle Whiskey, Strip District

Rising Star Chef of the Year: Becca Hegarty, Bitter Ends Garden & Luncheonette, Bloomfield

The James Beard Foundation Awards are the food industry's highest honor, given in categories including chefs and restaurants, books, journalism, broadcast media, restaurant design and graphics, and lifetime achievement. Time magazine called them “the Oscars of the food world,” according to the foundation website.

Named for the late cook, cookbook author, teacher, television personality and champion of American cuisine, the foundation's mission is to “celebrate, nurture and honor chefs and other leaders making America's food culture more delicious, diverse and sustainable for everyone.”

The foundation will name the finalists on March 14, with the winners to be announced at a May 7 awards gala in Chicago.

For more information on the foundation, the awards and nominees, visit jamesbeard.org

Shirley McMarlin is a Tribune-Review staff writer. Reach her at 724-836-5750, smcmarlin@tribweb.com or via Twitter @shirley_trib.

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.

click me