Why do we brave the heat of the kitchen? Why have we spent years honing our craft? Why do we close late at night and rise early to start it all again? To create that bite that stops everything. That slows down time, so that each and every spice indulges every sense in your body. That transcends an evening out or a quick lunch to become a memory that brings you back time and again. That’s why we proudly do what we do.

  • “Pittsburgh’s restaurant landscape has changed significantly in the six years that Spoon’s been open. One thing hasn’t: With this refresh, much as in 2010, Spoon is one of the very best restaurants in the city.”

    Pittsburgh Magazine
  • “The all-American burger has had countless renditions, but sometimes there’s one that really stands bun-and-pickle above the rest. BRGR is such a place. A pinnacle, if you will, of formed patties and accouterments. You want a fried egg on that? Pastrami? Brie? How’s about some short ribs? These folks are not messing around, and it’s obviously, appreciated. Not the beef-eating type? It’s okay; they also have a delicious house-made veggie patty, plus salmon or turkey options. Wash it back with an adult milkshake, and you’re in heaven, added pants size be damned. Pro tip: The BBQ pulled pork tater tots with truffled cheese whiz. Trust us.”

  • “The accolades keep rolling in for Pittsburgh’s up-and-coming culinary talent. Six local chefs and hospitality professionals — some familiar and a few new to the city’s dining scene — were among 21 who were recently recognized as StarChefs 2016 Rust Belt Rising Stars. Pittsburgh’s winners are chefs Jamilka Borges of Spoon in East Liberty…

    Pittsburgh Post-Gazette
  • “Chef Jamilka Borges of Spoon in East Liberty is one of 15 chefs nationwide chosen to participate in the prestigious James Beard Foundation’s 10th Chefs Boot Camp for Policy & Change”

    Pittsburgh Post-Gazette


Proprietor & Restauranteur
Proprietor & Restauranteur


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