Tavern 245, Pittsburgh

Those who bite into Jay Lewis's blackened tuna or braised beef might be surprised to learn that he hasn’t had formal culinary training. Though his familiarity with modern ingredients and innovative use of Latin, North American, and European flavors suggest years of training in top international cooking schools, his expertise is sourced from 12 years of experimentation in the kitchen. He and his staff whip up gourmet sandwiches and small plates with local produce, crafting a menu of upscale pub eats that has been lauded by reporters of Trib Total Media.

The clink of cocktails echoes throughout the tavern's two stories. On the downstairs level, bartenders dole out specialty cocktails and fine wines before the sunlit lounge and bar. Lights speckle the ceiling of the main dining room upstairs, illuminating wooden tabletops, and gleaming off the green-tinted floor to expose parents trying to hide their broccoli under their children’s napkins.