In the up-and-coming neighborhood that is East Liberty, there is a small high-end restaurant named Spoon. The atmosphere inside has an air of style and class, echoing the amazing quality of the food and the prices that accompany it. The menu strives to be locally and sustainably sourced, and changes with the seasons to reflect their efforts. Many reviews left online attest to the quality of the food, the friendliness of the service, and the stylish atmosphere.

This prestigious restaurant is run by Executive Chef and Proprietor Brian Pekarcik. He was born in Pittsburgh where he got his degree, and then moved to California for 10 years. In 2007, he moved back to Pittsburgh to become the Executive Chef of the Pittsburgh Marriott City Center, attaining rave reviews from Whirl Magazine’s Best Dishes, The Tribune Review, and the Pittsburgh Business Times. In 2009, he teamed up with fellow Proprietor Rick Stern to form the S+P Restaurant Group, offering some of the top dining destinations in Pittsburgh such as Spoon, BRGR, and Willow. Brian has been honored with Pittsburgh Magazine’s Rising Star Chef in 2011, and the magazine’s Chef of the Year in 2012 and 2014.

I had a chance to talk to Chef Pekarcik personally for an interview. My first question was... 
 

What is your outlook on Spoon? How do you see it progressing in the future?

Spoon has been around for 9 years. We were on the onset of the growth and development in East Liberty, and it is important that we continue to grow and evolve and improve upon the food and services we provide to keep Spoon on the forefront of people’s minds, and to separate ourselves as one of the premier dining destinations in the city.

Spoon has a seasonal menu. How do you choose which items to put on the menu each season?

We don’t have a seasonal menu, per se. Our menu is in a constant state of change, we utilize, first and foremost, what’s fresh and local to the area. It’s a small menu of only 10 appetizers and 10 entrées; it’s important to always change and evolve the menu, so when people come in it’s never stale and stagnant. We constantly are changing dishes and evolving them as seasons progress.

What influences your menu choices?

I think what is available locally, first and foremost. Then, in Spring, Summer, and Fall in western Pennsylvania is as good as any region of the country with the produce availability. That’s the first driver, and then the second is just trying to stay current with food and dining trends.

As a Proprietor and the Executive Chef, what kind of atmosphere do you want Spoon to be known for?

I want it to be warm and inviting. I want it to be lively and energetic. When people have that atmosphere that’s really electric, people come to restaurants to escape and be part of an experience. So, when you can establish that atmosphere, people leave happy; whether that’s because they really loved the food and or they had great service, or if it’s because you create an atmosphere that’s upbeat and happy, people can walk out feeling that and maybe not necessarily pinpoint or understand any one factor of their dining experience that really set it apart. That’s absolutely what we strive for.

Do you have a favorite dish, or favorite dishes, on the menu right now? 

I like, and I stand behind all the dishes that we serve, but the soufflé that’s on the menu is kind of a signature appetizer of mine. I wouldn’t say necessarily that it’s my favorite, but it’s one that I’ve had on the menu for my whole career as an Executive Chef, in one way or another, so it’s kind of become a signature dish of mine. So, I guess I would probably say that.

Other than the soufflé, do you have any other favorites that might have been on the menu in the past?

It’s hard to say, I mean, I’m the chef and creator, so I feel strongly about all the dishes I put on the menu. It’s like asking you to pick your favorite child.

Is there anything else you’d like to add?

No, just that I hope that people who are reading this article, if they’ve never been out, hopefully they want to come out and give us a try.