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Food & Wine magazine spotlights Pittsburgh twice

Last week, Food & Wine magazine named Justin Severino, chef and owner at Cure in Lawrenceville, the People’s 2014 Best New Chef, Mid-Atlantic region.
 
“We're obviously thrilled,” Severino said. “It's always great to be recognized for your hard work, and it feels really good to win as a Pittsburgh chef going up against some of the big names from Philly and DC.”
 
Severino and Cure have won a myriad of honors. Severino was a 2014 James Beard Foundation award nominee for Best Chef, Mid-Atlantic and he was awarded Pittsburgh Magazine Star Chef 2013. In 2012, Cure was named one of the Top 50 Best New Restaurants by Bon Appétit magazine. The restaurant was also selected as one of Pittsburgh Magazine's 25 Best Restaurants in 2012.  
 
This time, patrons were the judge. Foodies were invited to vote for their favorite chefs on Food & Wine’s website. Severino was selected by popular vote.
 
“The Pittsburgh community has been wonderful, and this win would have been impossible without them,” he said. “It's very gratifying to see Pittsburgh start to get some national recognition as a real food city. It's deserved it for a while — we couldn't do what we do at Cure, or any of the city's other great restaurants, without a strong community of sophisticated diners.”
 
Food & Wine also recently recognized Café Phipps at the Phipps Conservatory and Botanical Gardens as one of the top museum resta urants in the country. Food & Wine noted the café’s green mission.The article states, “Chef Stephanie Gelberd often sources ingredients from the conservatory's edible garden.”
 
Richard Piacentini, Phipps Executive Director, said the café tries to stay as “green as possible” while also “serving great food.”
 
He said the restaurant composts, does not sell bottled water, uses real or compostable silverware and serves local (sometimes fresh from the garden) and organic food. The Café Phipps is a three star green certified restaurant — one of two certified green restaurants in Pittsburgh, according to Piacentini.  

Writer: Caroline Gerdes
Source: Justin Severino, Phipps Conservatory and Botanical Gardens
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