The Forks blog

Two restaurants nominated for James Beard Awards

Written by Melissa McCart on

SILVER MEDALLION 6 0 0Pittsburgh has secured two nominations among semi-finalists for the 2014 James Beard Restaurant and Chef Awards.

Butcher and the Rye is listed as a contender for "Outstanding Bar Program" among standouts such as The Broken Shaker in Miami, The Dead Rabbit in New York and The Violet Hour in Chicago. 

"I was shocked and am completely humbled," said Maggie Meskey, bartender at Butcher and the Rye, who said she got "8,000 texts of congratulations" this morning.

"Pittsburgh has had semi-finalists in restaurant categories but it's an honor for Butcher and the Rye to get the first nomination for the bar program." She said she's honored that Butcher's bar program is listed among bars she has visited as well as those she has admired from afar.

Justin Severino of Cure in Lawrenceville has been nominated for "Best Chef: Mid-Atlantic," among contenders such as Tarver King chef of The Restaurant at Patowmack Farm in Lovetsville, Va., and Brad Spence of Amis in Philadelphia.

"I did not know I was nominated until I saw people tweeting congratulations at me," quipped Mr. Severino. "I find out everything important from Twitter."

Past semi-finalists include Trevett Hooper of Legume last year and Kevin Sousa of Salt of the Earth in 2012 for the "Best Chef: Mid-Atlantic" category. Mr. Sousa left Salt recently to concentrate on his Braddock project, Superior Motors.

In 2011, Salt of the Earth was a semi-finalist for "Best New Restaurant" and Sean Ehland of Kaya was nominated for "Rising Star Chef." He's now a pastry chef at Sean Brock's McCrady's in Charleston, S.C.

Finalists will be announced March 19. 

James Beard Foundation photo

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