Tonight, a group of America's best restaurateurs, chefs and industry folk gathered at the Lyric Opera of Chicago for the American food world's own Oscars—the James Beard Awards. Last week, the awards were presented for design, book and journalism categories (you can find those winners at jamesbeard.org), but tonight wrapped up the awards with three going to Chicago, six winners for New York and three for Los Angeles—plus many more right across the country. Here's the list of who won in the restaurant and chef categories for the 2016 James Beard Awards. See a full list of all the 2016 James Beard Award Nominees.
Best New Restaurant
Presented by True Refrigeration®
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.
Shaya, New Orleans
Outstanding Baker
A chef or baker who prepares breads, pastries or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.
Joanne Chang, Flour Bakery + Café, Boston
Outstanding Bar Program
A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.
Maison Premiere, Brooklyn, NY
Outstanding Chef
Presented by All-Clad Metalcrafters
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years.
Suzanne Goin, Lucques, Los Angeles
Outstanding Pastry Chef
Presented by Valrhona
A chef or baker who prepares desserts, pastries or breads in a restaurant, and who serves as a national standard bearer of excellence. Must have been a pastry chef or baker for the past five years.
Dahlia Narvaez, Osteria Mozza, Los Angeles
Outstanding Restaurant
Presented by Acqua Panna® Natural Spring Water
A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Eligible restaurants must have been in operation 10 or more consecutive years.
Alinea, Chicago
Outstanding Restaurateur
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past five years.
Ken Friedman, NYC (The Spotted Pig, The Breslin, Tosca Café)
Outstanding Service
Presented by Goose Island Beer Company
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.
Eleven Madison Park, NYC
Outstanding Wine Program
Presented by Robert Mondavi Winery
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.
Bern’s Steakhouse, Tampa, FL
Outstanding Wine, Beer, or Spirits Professional
A beer, wine or spirits professional who has made a significant national impact on the restaurant industry.
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Rising Star Chef of the Year
Presented by S. Pellegrino Sparkling Natural Spring Water
A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.
Daniela Soto-Innes, Cosme, NYC
Best Chefs
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.
Best Chef: Great Lakes (IL, IN, MI, OH)
Curtis Duffy, Grace, Chicago
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Aaron Silverman, Rose’s Luxury, Washington, D.C.
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Paul Berglund, The Bachelor Farmer, Minneapolis
Best Chef: New York City (Five Boroughs)
Jonathan Waxman, Barbuto
Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)
Zak Pelaccio, Fish & Game, Hudson, NY
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Renee Erickson, The Whale Wins, Seattle
Best Chef: South (AL, AR, FL, LA, MS, PR)
Justin Devillier, La Petite Grocery, New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Tandy Wilson, City House, Nashville
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Justin Yu, Oxheart, Houston
Best Chef: West (CA, HI, NV)
Jon Shook and Vinny Dotolo, Animal, Los Angeles
Outstanding Restaurant Design: 75 seats or less
(tied) Demian Repucci Design for Bruno Pizza (NYC)
(tied) Renzo Piano Building Workshop for Untitled (NYC)
Outstanding Restaurant Design: 76 seats or more
Land & Sea Dept., Cherry Circle Room, Chicago
2016 James Beard Foundation America’s Classics
Al Ameer Restaurant, Dearborn, MI
Owners: Khalil Ammar and Zaki Hashem
Brooks' House of BBQ, Oneonta, NY
Owners: Beth and Ryan Brooks
Bully’s Restaurant, Jackson, MS
Owners: Tyrone Bully and Greta Brown Bully
Matt’s Place Drive-In, Butte, MT
Owners: Robin and Brad Cockhill
Rancho de Chimayó Restaurante, Chimayo, NM
Owner: Florence Jaramillo