America’s Classics Across the Country


Our America’s Classics Award winners crisscross the country from coast to coast, representing the diverse culinary heritage of the U.S. Here’s a bird’s-eye view of the nearly 100 beloved restaurants distinguished by their timeless appeal, quality eats, and local character (you can also see the full list here). Stay tuned for our next batch of winners, which will be announced on February 23, 2016.




Our new America's Classics cookbook, ... Read more >

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Sponsored Post: Sail with JBF-Recognized Chefs Aboard Windstar Cruises

Sail with JBF-Recognized Chefs Aboard Windstar Cruises


You’ve never seen cruise food like this before.


We are proud to announce our new partnership with Windstar Cruises, whose fleet of small luxury ships are known for their unique voyages and intimate experiences. Together we’ve created the new James Beard Collection, a series of food-themed itineraries hosted by James Bead Foundation-recognized chefs (we’re talking Michel Nischan, Maria Hines, and Matt and Kate Jennings), with destinations in Spain, Morocco, and France.


Set to sail this spring and summer, the voyages in the James Beard Collection will feature nightly dishes contributed by the headlining chef, who will also be performing chef demos, interacting with guests, and leading off-shi... Read more >

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New Orleans Chef Justin Devillier's Blue Crab Beignets and NYC Dining Favorites

Photo by Marianna Massey


New Orleans–based chef Justin Devillier is in New York for today's Beard House dinner to celebrate the 12th anniversary of La Petite Grocery and to introduce his favorite menu items—think: turtle Bolognese and blue crab beignets—to the Big Apple. We caught up with the four-time Beard Award nominee for Best Chef: South to discover his go-to New York City eats, one of the recipes that he'll serve tonight, and why he thinks we should keep an eye out for chef Nick Anderer.




What is your favorite place to eat in New York and what do you order there? 

Justin Devillier: Ichimura at Brushstroke—order the omakase!

 ... Read more >

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The 2016 JBF Restaurant and Chef Award Semifinalists

The 2016 Restaurant and Chef Award Semifinalists

Here they are! Below are the semifinalists for the 2016 Restaurant and Chef Awards. Read on for semifinalists in all categories, from Outstanding Restaurant to Rising Star Chef of the Year.


For a refresher on how these names were selected, read this. And don't forget: we'll announce the final Restaurant and Chef Award nominees, as well as the nominations for our Book, Journalism, Broadcast Media, and Restaurant Design Awards, in San Francisco and on Twitter on Tuesday, March 15.


The 2016 James Beard Awards Gala will be held at the Lyric Opera of Chicago on M... Read more >

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America's Classics: Jose Garces on Ben's Chili Bowl in D.C.

Photo by James Collier


Ben’s Chili Bowl
Washington, D.C.


The first time I visited Ben's Chili Bowl was on a solo mission during the fall of 2011, while I was visiting D.C. to explore the market for restaurant opportunities. I had heard tons about it from chef and industry friends there. Before I even set foot inside, I loved seeing the various hot dogs and sausages that were in the storefront window on a plancha, and the aroma that hung in the air of beef franks being cooked was a fantastic sign for what was to come.


Jose Garces, JBF Award Winner




... Read more >

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Featured Menu: New Orleans Charm


With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately. 

Wednesday, February 17, 2016
New Orleans Charm

Any time a Big Easy chef visits the Beard House, it’s a virtual guarantee that diners will experience a flavor-packed meal that leaves them swooning by the end of the evening. And when that that soul-satisfying fare is under the watchful eye of four-time James Beard Award nominee and Top Chef contestant Justin Devillier, crowd-pleasing dishes receive an added layer of culinary complexity.... Read more >

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Recipe: Maine Potatoes with Chorizo Vinaigrette


At his charming New Hampshire eatery, Vida Cantina, chef and owner David Vargas combines the flavors of his family’s Mexican heritage with masterful technique and locally grown ingredients. Vargas recently brought his lauded cuisine to the Beard House for a one-night-only tasting menu packed with vibrant bites and beverages. A favorite from the evening: his tender, perfectly seasoned Maine potatoes dressed with a smoky, salty chorizo vinaigrette. Get the recipe and join us in potato heaven.




... Read more >

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James Beard’s All-American Eats


In his foreword for our new cookbook, Andrew Zimmern waxes poetic on the appeal and importance of our America’s Classics Award–winning restaurants


James Beard once said, “I don’t like gourmet cooking or ‘this’ cooking or ‘that’ cooking. I like good cooking.” 


I love grand restaurants. I love seeing what the world’s most highly motivated and inventive culinarians can do, pushing themselves to the outer limits of their potential to produce food that will influence chefs for generations to come. I am one of the few who adore being dazzled for hours, sucking down course after course, getting a food high from 24 plates that all look like children’s portions designed by interior decorators. I want to see what the greatest chefs can do with a foraged matsutake mushroom and a frying pan, or an anti-griddle and immersion circulator. I am guilty. I’m that guy. And yet I would trade all of that in, every tasting menu, every fought-over reservation, every fancy-food feather i... Read more >

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What We're Reading This Week


Spoil your loved one this Valentine’s Day with this easy Chocolate–Cherry Mousse. [NYT]


The slurp of love: a Tokyo ramen chain has introduced chocolate ramen for this Valentine’s Day. [Grubstreet]


America’s Test Kitchen shares the secret to buying the best Parmesan. [America’s Test Kitchen]


Major grocers and corporations begin the transition to cage-free eggs: here’s what you need to know. [Yahoo! Food]


Japan’s Ministry of Agriculture, Forestry and Fisheries has introduced a new program that distinguishes authentic Japanese restaurants from non-traditional o... Read more >

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Happy Hour: Gandhi's Negroni


We all know that salt is a cook's best friend, and we’ve seen bartenders following suit, adding what James Beard called “one of our greatest culinary gifts” to their shakers. At the Other Room, a craft cocktail lounge in Nebraska and a 2015 semifinalist for our Outstanding Bar Program award, proprietor Jill Cockson adds a dash or two of her briny housemade Hawaiian red salt solution to her Gandhi’s Negroni. A riff on the classic combination of Campari, gin, and sweet vermouth, Cockson’s version uses Dutch genever, the heady, juniper-scented ancestor of gin, along with satisfying and bitter-sweet Amaro Averna, yielding an inspired and savory sipper. Get the recipe.

 ... Read more >

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JBF Kitchen Cam