RESTAURANTS

Savor Pittsburgh is the best culinary competition in the city! Chefs from the city’s premier restaurants face off as they compete for multiple awards including the coveted “Dish of the Year”. Behind the scenes, culinary creations will be judged by a panel of local food critics and other celebrity judges.

2018 Restaurants

424 Walnut

Bluebird Kitchen

Braddock’s Rebellion

Cinderlands Beer Co.

Coast & Main Seafood and Chophouse

Coughlin’s Law Kitchen and Ale House

Eddie Merlot’s Steakhouse

Fl. 2

LeMont

Lidia’s Pittsburgh

McCormick & Schmick’s Downtown Pittsburgh

Merchant Oyster Co.

Monterey Bay Fish Grotto

Nemacolin Woodlands Resort

or, The Whale

Red, the Steakhouse

Revel + Roost

Senti

 

 

Please contact Constance Zotis at constance@dickersoncreative.com if you are interested in participating in Savor 2018.

2018 Judges

Heidi Balas, The Steel Trap
Rachel Carlson, Yelp Pittsburgh
Rossilynne Culgan, The Incline
Bill Dellar, Pgh Food Dude
Chris Fennimore, WQED
Kira Mallick, Grub n ‘NAT
Gretchen McKay, Pittsburgh Post-Gazette
Jessica Merchant, How Sweet Eats
Amanda Narcissi, BOLD Pittsburgh
Doug Oster, Everybody Gardens
Celina Pompeani, KDKA TV & The Pittsburgh Penguins
Melissa Rayworth, NEXT Pittsburgh
Rick Sebak, WQED

Restaurant Application Form

Restaurant Name
Contact Name
Participating Chef
Contact Email
Mobile Phone

Choose 1, 2, or all 3 choices:
I will prepare an appetizerI will prepare an entreeI will prepare a dessert

Name of Appetizer
Name of Entree
Name of Dessert

Event Day Food Station Requirements
• Savor Pittsburgh will provide one skirted 8-foot table for presentation and one skirted 8-foot table for food preparation for those entering 1 or 2 categories.
• If you are entering all 3 categories, two tables will be provided for presentation and two tables will be provided for preparation. Plastic cutlery and plates will be provided for serving the public. China plates and silverware will be
provided for serving the judges.
• YOU are responsible for preparing two (2) presentation plates for the judges in each category you enter. These are for viewing purposes only and will NOT be tasted. You must provide your own presentation plates.
• Clean water and ice will be available. A refrigerated truck will be available onsite for storage of perishable items.
• Please note that you MUST prepare 1,000 samples for the public and it must be the same food that you submit for judging. We kindly request that all restaurants serve samples beginning at 5:30 until 9:00 p.m. The award presentation will be at 9:30 p.m.

2017 Judges

Heidi Balas, Steel City Trap Blogger
Rachel Carlson, Yelp Pittsburgh
Rossilynne Culgan, The Incline
Terri Dowd, Parmesan Princess
Chris Fennimore, WQED
Gretchen McKay, Pittsburgh Post-Gazette
Jessica Merchant, How Sweet It Is Blog
Doug Oster, Tribune-Review and everybodygardens.com
Madeline Quigley, Good Food Pittsburgh
Jeff Rose, Local Magazine
Rick Sebak, WQED
Ronald Sofranko, Sofranko Advisory Group
Sarah Thomas-Drawbaugh, Healthyish Foods
Walt Vinoski, Vinoski Winery
Chef Frank Vitale, Owner of Cucina Vitale
Linda Weissert, Dinner Plan-It Blogger
Leigh White, Pittsburgh Downtown Partnership

2017 Culinary Competition Winners

Dish of the Year
Hyde Park Prime Steakhouse

People’s Choice
Butler Brew Works

Best Appetizer
Nemacolin Woodlands Resort

Best Entree
424 Walnut

Best Dessert
Angelo’s Restaurant

2017 Participants


424 Walnut

Angelo’s Restaurant

Bella Christie and Lil Z’s Sweet Boutique

Bill’s Bar & Burger

Braddock’s Pittsburgh Brasserie

Butler Brew Works

Eddie Merlot’s

Gigi’s Cupcakes

Grand Concourse Seafood Restaurant

Hyde Park Prime Steakhouse

Jacksons Restaurant + Bar

Le Mont

Lidia’s Pittsburgh

McCormick & Schmick’s Steak and Seafood Restaurant

Mitchell’s Fish Market

Morton’s the Steakhouse

Nemacolin Woodlands Resort

Pallantia

Pirata

Revel + Roost

Spork

The Commoner

University Club at University of Pittsburgh Sodexo