The 35th annual James Beard Foundation Restaurant and Chef Awards took place in Chicago last weekend, attracting the top chefs, restaurateurs, bartenders, and sommeliers from across the country.
Held at the Lyric Opera on Monday, June 16, the gala was a feast for the senses, with many nominees taking advantage of the vibrant culinary scene in Chicago during their stay.
While some nominees only had time for a quick bite or a fast-food run, others fully immersed themselves in the city’s gastronomic offerings by attending various James Beard Awards events and visiting renowned local restaurants.
Emil Oliva of Leche de Tigre in San Antonio, a finalist for Best Chef: Texas, had the opportunity to experience Kasama, where he was thoroughly impressed by the pork belly adobo and a standout breakfast sandwich offered by chef Timothy Flores.
Ryan Castelaz from Agency in Milwaukee, a finalist for Best New Bar, spoke highly of a lemon mascarpone ice cream topped with caviar at Monteverde, highlighting its unique sweet and savory combination.
Jay Blackinton, a finalist for Best Chef: Northwest and Pacific from Houlme in Orcas Island, Washington, enjoyed a delightful ramen experience at High Five Ramen, praising the incredible broths and the basement ambiance.
Joseph Harrison, finalist for Outstanding Hospitality from Aria in Atlanta, described his dinner at Boka as an “incredible experience,” mentioning that his group tried nearly the entire menu, with just one item left untested.
Andrés Loaiza, also of Aria in Atlanta, remembered a fluffy and delicious omelet he had for breakfast at Lula Cafe, which featured a tasty onion relish atop it.
Max Overstrom-Coleman of Wolf Tree in White River Junction, Vermont, expressed his delight after visiting Kumiko, where he enjoyed a variety of phenomenal cocktails and felt honored to be recognized alongside such talented nominees.
Silver Iocovozzi of Neng Jr.’s in Asheville, North Carolina, a finalist for Best Chef: Southeast, enjoyed breakfast at Uncle Mike’s Place, noting the delicious and nourishing lugaw dish that greeted guests upon arrival and the fantastic pork chops available.
Ryan Roadhouse from Nodoguro in Portland, Oregon, a finalist for Best Chef: Northwest and Pacific, indulged in late-night empanadas at Estereo, which proved to be a wonderful late-night treat.
Johnny Curiel of Alma Fonda Fina in Denver, a finalist for Best New Restaurant, shared his love for Carnitas Uruapan, where he enjoyed a picnic of carnitas that hit all the right spots in the nearby park.
Brandon Cunningham from The Social Haus in Greenough, Montana, a finalist for Best Chef: Mountain, had the opportunity to sample the duck a la presse at The Alston, emphasizing the necessity of ordering this dish.
Ignacio “Nacho” Jimenez, who represents Superbueno in New York City and is the winner of Outstanding Professional in Cocktail Service, found delight in the shawarma chicken at Avec and the surreal steaks at Asador Bastian.
For Eleazar Villanueva from Restaurant de Joël Robuchon in Las Vegas, a finalist for Best Chef: Southwest, dinner at Alinea was a once-in-a-lifetime experience that he had eagerly anticipated throughout his trip.
Stuart Brioza, finalist for Outstanding Restaurateur from Atomic Workshop in San Francisco, praised Monteverde’s offerings, particularly the eggplant pasta crafted by chef Sarah Grueneberg.
Zack Walters, from Sedalia’s Oyster & Seafood in Oklahoma City and a finalist for Best Chef: Southwest, reflected fondly on his long-standing tradition of visiting Avec every time he is in Chicago, recounting a great experience at HaiSous and an event at Bar Sótano.
Noam Bilitzer, a finalist for Best Chef: Southeast from MeeshMeesh Mediterranean in Louisville, Kentucky, expressed his deep affection for Avec, commenting on its intimate atmosphere and the quality of flavors produced by the open kitchen.
Michael Anthony Serva, who leads Bordo in Marfa, Texas, a finalist for Best Chef: Texas, recounted his experience at Wagyu House, a futuristic all-you-can-eat Japanese barbecue spot he found fascinating, and the enjoyment of a sandwich crawl that led him to savor nine to ten different sandwiches, particularly the dip from Bari.
Jake Howell, a finalist who has been recognized as Best Chef: Southeast, praised the dim sum he enjoyed at MingHin, particularly the incredible shumai, and ended his culinary journey at Loba, where he discovered an amazing mole strawberry croissant.
The weekend was not just a celebration of the awards; it was also a tribute to the culinary creativity that thrives in Chicago.
As the nominees dined on exceptional food and drinks, they were reminded of the strong community in the culinary world and the excitement of gathering for such a prestigious event.
This year’s James Beard Awards not only recognized outstanding talent but also celebrated the joy and pleasure of food, proving once again that Chicago remains a top destination for culinary excellence.
image source from：chicago
