2019 James Beard Award Winning Restaurants and Chefs

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

4.8

4.8 (6590)

$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.

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熱門料理

Ricotta Gnudi

熱門料理

Black Truffle Roasted Chicken

熱門料理

Caramelized Hazelnut

Willa Jean

4.7

4.7 (2153)

$30及以下

美國南部菜

Central Business District

餐廳介紹

The third time’s the charm for Kelly Fields, who was named Outstanding Pastry Chef after three nominations in the category. The restaurant, which opened in 2015, is named for Fields’s grandmother and rapidly garnered devotees of her outstanding biscuits (seriously, the menu has a whole biscuit section) and homey baked goods (the milk and cookies are a sure win). With its all-day offerings and popular weekend brunches, you’ll want to be sure to book this spot in advance.

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熱門料理

Biscuit And Jam

熱門料理

fried chicken sandwich

熱門料理

BEC Biscuit

Parachute

4.8

4.8 (1652)

$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

4.6

4.6 (2013)

$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).

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熱門料理

Wagyu Beef Dumplings

熱門料理

Fried Chicken Bao Bun

熱門料理

Crab Butter Fried Rice

Snackbar

4.7

4.7 (306)

$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

5.0

5 (4144)

$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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