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2019 James Beard Award Winning Restaurants and Chefs

Red logo​的照片
​由The OpenTable team ​提供
已於2020年5月04日​更新

At OpenTable, we’ve got the right restaurant for anything – including an award-winning meal. The James Beard Foundation announced the honorees of its annual awards on May 6th, and we’re thrilled to celebrate their accomplishments. Join us in raising a glass to – and snagging a reservation at – the 2019 James Beard Award winners.

Boka​餐廳的照片
4.8
4.8 (6906)
$31至$50
現代美式料理
Lincoln Park
餐廳介紹
Partners Rob Katz and Kevin Boehm took home the Outstanding Restaurateur award for their collection of acclaimed eateries including BOKA, Girl & the Goat, Momotaro, and more. Two of Chicago’s most respected operators and visionaries, their forward-thinking restaurants continue to stand out in the city’s stellar dining scene, thanks to their dedication to detail and distinction.
Parachute​餐廳的照片
4.8
4.8 (1718)
$31至$50
韓式料理
Avondale
餐廳介紹
Beverly Kim and Johnny Clark serve fare from the heart, or rather, hearts. The married couple has melded Korean and American cuisines together to the delight of diners and critics, one of whom called it the most exciting restaurant to open in Chicago in 2014. The menu changes daily (save for the delightful baked potato bing bread) but expect excellence in every bite from the two new Best Chef: Great Lakes winners as these two cultures mix and mingle in creative, flavorful dishes.
Uni​餐廳的照片
4.6
4.6 (2134)
$50及以上
現代亞洲料理
Back Bay
餐廳介紹
File this under “Local Boy Makes Good.” East Boston native Tony Messina completed his culinary education and training in and around Boston at some of the area’s finest restaurants, including AKA Sushi, Clio, and Menton. As his star rose and opportunity knocked, he partnered with Ken Oringer at UNI and has continued to shine in his own backyard, where he regularly earns accolades, including UNI being named the best restaurant in the city. Order the lubina (and thank us later).
Canlis​餐廳的照片
4.7
4.7 (2749)
$50及以上
美國西北部菜
Demoland
餐廳介紹
Canlis has a storied and starry (four of them from The Seattle Times) history in its nearly 70 years in business. When the baton of executive chef is passed down, the decision is not taken lightly. In 2013, Brady Williams became the sixth-ever chef at Canlis, and, six years later, has been named Best Chef: Northwest. Chef Williams ensures that he remains true to the Canlis spirit in ways old and new, from crafting the signature salad to bringing Asian influences back to the menu.
Snackbar​餐廳的照片
4.6
4.6 (359)
$31至$50
美國南部菜
Oxford
餐廳介紹
It took multiple nominations and a decade of dazzling diners at this Oxford destination beloved by foodies, but Viswesh Bhatt captured the award for Best Chef: South for his cooking at Snackbar. His menu is French bistro fare with a north Mississippi point of view (you’ll find French onion soup alongside rabbit and andouille gumbo and housemade charcuterie served with southern flourishes, like spicy BBQ sauce). The experience is definitely more than a snack.
Providence​餐廳的照片
4.9
4.9 (4283)
$50及以上
海鮮料
Hollywood
餐廳介紹
This sustainability-first seafood temple has long been ahead of the curve when they started serving nearly 14 years ago, and, after years of tireless pursuit, chef Michael Cimarusti earned the Best Chef: West award. He grew up fishing and then developed his culinary skills alongside legendary chefs, such as Larry Forgione and Paul Bocuse, ultimately wedding his hobby and his profession at Providence. His win comes after multiple nominations and decades in pursuit of perfection. Don’t miss the iconic uni egg.
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