We are proud of our restaurant and it’s always nice to know that others like what we’re doing. Here’s a list of just a few of the awards we have received:

2011 Total Trib Media Reader’s Choice — Restaurant – Mexican — Gold Award
2011 Total Trib Media Reader’s Choice —Family Owned Business — Gold Award
2011 Total Trib Media Reader’s Choice —Ethnic Food — Silver Award
2011 Total Trib Media Reader’s Choice — Take Out — Silver Award
2010 Total Trib Media Reader’s Choice — Restaurant Mexican — Silver Award
2009 Total Trib Media Reader’s Choice —Mexican Restaurant — Gold Award
2009 Total Trib Media Reader’s Choice —Family Owned Business — Bronze Award
2008 Total Trib Media Reader’s Choice —Mexican Restaurant — Gold Award
2008 Total Trib Media Reader’s Choice —Family Owned Business — Silver Award
2008 Total Trib Media Reader’s Choice —Family Entertainment — Bronze Award

Azul Bar y Cantina in the Press

There have been a number of articles written about Azul Bar y Cantina. And please let us know how you think we’re doing as well.

Pittsburgh City Paper — October 5, 2006

Pittsburgh Post Gazette — August 10, 2006

Pittsburgh Tribune Review — August 18, 2006

Pittsburgh Tribune Review — Thursday, November 23, 2006

Pittsburgh Tribune Review — Sunday, October 10, 2010

Strictly Sewickley Magazine — October 1, 2006

Pittsburgh Tribune-Review, Wednesday, May 4, 2011
By Sally Quinn

If authentic Mexican is important to you, check out Azul Bar-y-Cantina. Owners Donna Peterkin, a San Diego native, and husband Angus spent many vacations south of the border and will allow nothing less than the real deal in their lively restaurant. Poster-sized graffiti-style paintings on the rough brick walls exclaim their favorite destinations — Mazatlan, Tijuana, Cabo San Lucas.

The happy chatter of the dinner crowd often overpowers the Mexican music, making for a cozy, comfortable atmosphere. Executive chef Stephen Varela grew up in El Paso, and knows the cuisine from his Latino heritage. Everything is prepared fresh. Even those heavenly margaritas are made from scratch. Venture from the more familiar to experience a banana leaf-wrapped mahi mahi fillet; tacos filled with grilled shrimp marinated a brandy salsa; pork on green salsa; or corn husk-rolled tamales.

You can’t go wrong in your selection. The only difficulty is deciding: single or double-size margarita?