The James Beard Foundation announced the semifinalists for the 2017 James Beard Awards on Wednesday morning, and Chicago is well-represented.
The awards are among the food world’s big honors; many compare them to the Oscars for chefs and restaurants.
Below, see which Chicago chefs and restaurants made the semifinalist cut. Finalists will be announced March 15, and the awards gala will be May 1 at the Lyric Opera. This will be the third year Chicago has hosted the national awards.
Best new restaurant
Oriole, Chicago
Roister, Chicago
Smyth, Chicago
Outstanding baker
Greg Wade, Publican Quality Bread, Chicago
Outstanding bar program
Lost Lake, Chicago
Outstanding chef
Tony Mantuano, Spiaggia, Chicago
Carrie Nahabedian, Naha, Chicago
Outstanding pastry chef
Aya Fukai, Maple & Ash, Chicago
Meg Galus, Boka, Chicago
Outstanding restaurant
Topolobampo, Chicago
Outstanding restaurateur
Kevin Boehm and Rob Katz, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro and others)
Outstanding service
Boka, Chicago
North Pond, Chicago
Outstanding wine program
Sepia, Chicago
Outstanding wine, spirits or beer professional
Charles Joly, Crafthouse Cocktails, Chicago
Rising star chef of the year
David Park, Hanbun, Westmont, Ill.
Jenner Tomaska, Next, Chicago
Best chef: Great Lakes (Illinois, Indiana, Michigan, Ohio)
Jake Bickelhaupt, 42 Grams, Chicago
Abraham Conlon, Fat Rice, Chicago
Paul Fehribach, Big Jones, Chicago
Phillip Foss, EL Ideas, Chicago
Sarah Grueneberg, Monteverde, Chicago
Gene Kato, Sumi Robata Bar, Chicago
Beverly Kim and Johnny Clark, Parachute, Chicago
Edward Kim, Ruxbin, Chicago
Ryan McCaskey, Acadia, Chicago
Iliana Regan, Elizabeth, Chicago
Noah Sandoval, Oriole, Chicago
Lee Wolen, Boka, Chicago
Erling Wu-Bower, Nico Osteria, Chicago
For the complete list of semifinalists, visit www.jamesbeard.org/awards
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