Game Changers: April Food News

By Abby Dudley

A New Standard

In the Union Trust Building Downtown, watch out for a brand new restaurant from Chef Derek Stevens called Union Standard. Occupying the ground floor of the iconic space that is undergoing a $100 million restoration by The Davis Companies, the restaurant will be a large space for both elegant eating and casual bar dining. “I couldn’t imagine a better location. It’s the right size and it’s the right time,” says Stevens, formerly Eleven’s executive chef. “I’m just really excited to bring this vision to life and put my own creative spin on things.” Although the restaurant won’t be open until this coming fall, look forward to a vibrant and beautiful space, for lunch, dinner, and weekend brunch.

Union Standard, 501 Grant St., Downtown.

Photograph from Skibba

Photograph from Skibba

Fresh Meat

Spoon is welcoming a new chef to its culinary team: Chef Jamilka Borges! Relocating from Bar Marco, where the restaurant was placed on Bon Appetit’s “Top 50 New Restaurants” list during her stay, Borges, originally from Puerto Rico, is excited to bring her particular brand of cooking to Spoon. “My [culinary] background is Italian and French cuisine,” Borges says, “but I’m definitely really interested in playing with my Caribbean and Latin background.” After knowing Brian Pekarcik, chef and partner in S+P Restaurant Group, for years, she’s thrilled to join his project and introduce some of her loyal farmers and vendors to the kitchen at Spoon. “I’m really excited to see what they’re doing!”

Spoon, 134 S. Highland Ave., Shadyside. 412.362.6001.

Photograph from Shayontani Barnerjee

Photograph from Shayontani Barnerjee

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