Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags

Spoon's Kitchen Stirs Up a New Chef

Chef Jamilka Borges will leave Spoon later this month to pursue a new opportunity.




photo by laura petrilla

 

Jamilka Borges’ last service as executive chef of Spoon is Feb. 18.

“It’s been 2 years since I joined the S+P restaurant group. During this time, we got to cook in over six cities, raised money for causes dear to my heart and had an incredible amount of fun, while maintaining our restaurant as one of the best in our city. Time has come for me to pursue new opportunities,” she wrote in an Instagram post.

S+P Restaurant Group chef and co-owner Brian Pekarcik will return as Spoon’s executive chef. He opened the East Liberty restaurant in 2010. “I’m going to get back in the driver’s seat and take control of the day-to-day operations again,” he says.

Pekarcik says that, for the foreseeable future, the menu format and many of the dishes will remain the same as they were with Borges at the helm. He’s also looking forward to stepping back into a mentorship role in the restaurant’s kitchen. “Our staff at Spoon is younger and they’re hungry to learn. I’m be exciting to teach cooks with so much potential,” he says.

Borges next move will be announced soon. Check back with us for the update.

 

UPDATE:

Borges will become executive chef of Hidden Harbor and the Independent Brewing Company in Squirrel Hill, as well as the to-be-named project that the ownership group will open in the East Liberty space formerly occupied by The Livermore.

The conversation about the move started when Borges cooked a dinner at the Independent to raise funds for Puerto Rican hurricane relief. "I guess it's fair to say we had a lot of fun working together. The kitchen felt great, the bar felt great. So we started a conversation that night about how we could work together more often," says Peter Kurzweg, co-owner of the two establishments. 

Borges says that the menu at Hidden Harbor will reflect the cuisines of various regions of Puerto Rico. "If you go to the coast of Puerto Rico, to the north or the south, what we're eating is very diverse. And that's not often represented," she says.

Diners can expect a rotating menu of about 10 items. Look for mofongo, tripleta sandwiches, empanadillas, Puerto Rican breads and more. "I want to have a Puerto Rican restaurant that's fun, loud and accessible," Borges says.

The menu at the Independent will reflect her previous work at Spoon, Bar Marco and Legume. There will be small plates, salads, seafood and homemade pasta dishes, plus shared Sunday Suppers. 

Edit ModuleShow Tags
Edit Module

Edit Module Edit ModuleShow TagsEdit ModuleShow Tags
Edit ModuleShow Tags Edit Module
Edit ModuleShow Tags

The Latest

Perspectives: Finding Grace in #MomLife

A Pittsburgh television reporter learns to embrace the imperfection that comes with being a working mom.

The 400-Word Review: Pledge

IFC Midnight's collegiate terror tale is mostly for genre fans, but it lands a few decent punches.

Capel’s Basketball Resurrection Has the Zoo Rocking Again

Head coach Jeff Capel is restoring respectability and re-establishing the relationship between Pitt’s students and Pitt’s student athletes.

Why Did No One Tell Me Cirque du Soleil is Awesome

A skeptical novice takes in the troupe's "Corteo" production and is stunned at his own delight.

Three Rivers Champion: Julius Boatwright

Boatwright works to connect everyone who needs it with mental health support.

Turkey Devonshire: Reviving a Classic Pittsburgh Sandwich

The once-famous sandwich originated here but now is largely forgotten. We dive into its history and argue that it's time for a revival.

Navigating the Future of Public Transit in Pittsburgh

Six Pittsburghers share their struggles and hopes for the region’s public transit system.

Why Jamison Farm Is a “A Napa Valley for Sheep”

How a former coal miner and his wife use the resources atop rolling Westmoreland County hills to produce the best lamb in the United States.

Pittsburgh Restaurant Review: Fish nor Fowl

The sixth standalone concept from the Richard DeShantz Restaurant Group, is DeShantz’s most exciting restaurant yet.

Our 50 Years: When We Tried to Predict the Future

25 years ago, we predicted what the Pittsburgh of 2019 would look like. We were ... close?

Help Pay Tribute to a Pittsburgh Jazz Legend

Mary Lou Williams began as a teenage piano prodigy in the Hill District and made it to Carnegie Hall and beyond. This month, you can discover her musical legacy.

Their's was a Starry-Eyed Pittsburgh Romance

John Brashear dedicated his life to science — and his wife, Phoebe.

She Became Pittsburgh Radio Royalty by Making Music Matter

Rosemary Welsch, longtime DJ and senior producer at WQEP-FM, has shepherded the station from startup to institution.

He Tries to be a Blessing to Someone Every Day

Doug Williams helps men facing homelessness with hard work — and example.

Restaurant Road Trip: Why It's Worth Stopping at Zack's

It’s worth driving to New Bethlehem for a locally sourced meal in an unexpected location.