The James Beard Awards celebrate culinary experts across the United States who showcase exceptional food, food media content, and better food systems, all while demonstrating a commitment to racial and gender equity, community, and sustainability. To be nominated is a high honor. Over the years, nominees from Pittsburgh have proven their worth, and our city’s. This year, two Pittsburgh restaurants have been listed as semi-finalists in the category of Best Chef, Mid-Atlantic Region. TABLE Magazine congratulates both these establishments (and the three chefs involved) for their commitment to creative, locally-sourced meals that nourish and delight our food-loving community. 

Kate Lasky and Tomasz Skowronski at Apteka for Best Chef Mid-Atlantic

Central and Eastern European dishes take the spotlight at Apteka, where everything is vegan-friendly. Chefs Kate Lasky and Tomasz Skowronski return for a third year as semi-finalists in the category of Best Chef, Mid-Atlantic Region. They use vegetables in a vast variety of ways to create their meals. For example, the Tropikali veggie burger has charred pineapple relish, curry slaw, and pickled hot peppers. Check out our video (featuring The Warhol Academy’s instructor Erin Davis) which showcases some of their best dishes.

Bootsaba Tongdee at Pusadee’s Garden for Best Chef Mid-Atlantic

Have you ever dined in an atmosphere so elegant that you might think you’re in Malibu or Patmos? The interior of Pusadee’s Garden, designed by Pittsburgh’s mossArchitects, will transport you somewhere special. So will their tasty food. Try Chef Bootsaba Tongdee’s Jungle Curry with chicken, kabocha squash, banana peppers, and basil as you take in the scenery. When good weather returns, plan ahead with a reservation for dinner in their garden courtyard. Check out our highlight on their excellent atmosphere and just as satisfying dishes.

Story by Kylie Thomas

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