Where James Beard Nominees Ate and Drank in Chicago
'I went to Kasama and was able to meet chef Timothy [Flores]. I was super blown away by the pork belly adobo and that breakfast sandwich.' — Emil Oliva, Leche de Tigre , San Antonio, (2025 finalist, Best Chef: Texas)
'There was this lemon mascarpone ice cream with caviar at Monteverde that was delicious: sweet, savory, and funky.' — Ryan Castelaz, Agency , Milwaukee, (2025 finalist, Best New Bar)
'We had ramen at High Five Ramen. We had two different ones, both broths were incredible. Love the basement ambiance of it all.' — Jay Blackinton, Houlme , Orcas Island, Washington, (2025 finalist, Best Chef: Northwest and Pacific)
'We had dinner at Boka last night and it was absolutely an incredible experience from start to finish. [We ate] essentially the entire menu. There was maybe only one thing we didn't try, and everything was from top to bottom pretty much a hit.' — Joseph Harrison, Aria , Atlanta, (2025 finalist, Outstanding Hospitality)
'We had a beautiful omelet this morning at Lula Cafe that was just fluffy and delicious with a little bit of onion relish on top of it.' — Andrés Loaiza, Aria , Atlanta, (2025 finalist, Outstanding Hospitality)
'We went to another of our fellow nominee's bars, Kumiko, and had some phenomenal cocktails. I couldn't even pick just one. I feel really honored to be recognized in the same group because they're excellent.' — Max Overstrom-Coleman, Wolf Tree , White River Junction, Vermont, (2025 finalist, Outstanding Bar)
'We went to Uncle Mike's Place for breakfast and it really hit the spot. The lugaw on the table when you first walk in is like the most nourishing, delicious bite, and it's a really good way to start the day. [They have] excellent pork chops. It's absolutely fantastic.' — Silver Iocovozzi, Neng Jr.'s , Asheville, North Carolina, (2025 finalist, Best Chef: Southeast)
'Late night empanadas at Estereo.' — Ryan Roadhouse, Nodoguro , Portland, Oregon, (2025 finalist, Best Chef: Northwest and Pacific)
'Carnitas Uruapan. We just had a picnic at the park right next to it. It's one of those places that I always say when you're in Chicago, go there for carnitas by the pound. It just hits all the spots.' — Johnny Curiel, Alma Fonda Fina , Denver, (2025 finalist, Best New Restaurant)
'We got the duck a la presse from the Alston. When you see that on the menu, you have to order it.' — Brandon Cunningham, The Social Haus , Greenough, Montana, (2025 finalist, Best Chef: Mountain)
'We ate the shawarma chicken at Avec. It was absolutely delicious. We also were at Asador Bastian and had one of their steaks, which is also surreal.' — Ignacio 'Nacho' Jimenez, Superbueno , New York City, ( 2025 winner, Outstanding Professional in Cocktail Service )
'We had dinner at Alinea. That was definitely a once in a lifetime experience that we were looking forward to the whole trip here. That was beautiful.' — Eleazar Villanueva, Restaurant de Joël Robuchon , Las Vegas, (2025 finalist, Best Chef: Southwest)
'Monteverde is an amazing restaurant. We were just recapping again for the fourth time all the pastas, especially that eggplant that [chef Sarah Grueneberg] does. It's unreal.' — Stuart Brioza, Atomic Workshop , San Francisco, (2025 finalist, Outstanding Restaurateur)
'Every time I go to Chicago, going back all the way to 2005, I stop at Avec. I always have to stop at Avec. It's old, it's classic, but it reminds me of a long time ago. We did a really great dinner at HaiSous. We had a wonderful time. We did a wonderful event at Bar Sótano. It's Chicago. You always find good food.' — Zack Walters, Sedalia's Oyster & Seafood , Oklahoma City, (2025 finalist, Best Chef: Southwest)
'I'm a sucker for Avec. I love Avec so much. The vibe, especially the one in the West Loop, is so close and intimate you always end up sharing food with someone random next to you. The sight of the kitchen and all of the flavors are great.' — Noam Bilitzer, MeeshMeesh Mediterranean , Louisville, Kentucky, (2025 finalist, Best Chef: Southeast)
'We went to an all-you-can-eat wagyu Japanese barbecue spot, Wagyu House, that was like from the future. I love seeing different forms of dining and that's something that I could just enjoy — just pure product on a plate. I haven't had a bad meal here. We did a sandwich crawl yesterday. I have a sandwich shop and we tried about nine to 10 different sandwiches. The [best was the] dip from Bari. I could have just had a gravy bread from there. It's too hot in West Texas for me to do that there, but there's nothing better than broth and bread.' — Michael Anthony Serva, Bordo , Marfa, Texas, (2025 finalist, Best Chef: Texas)
'We had dim sum at MingHin and it was amazing. The shumai was incredible. Then we went to Loba for pastries and there was a mole strawberry croissant that was amazing.' — Jake Howell, Peninsula , Nashville, Tennessee, ( 2025 winner, Best Chef: Southeast )
Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. Eater is partnering with the James Beard Foundation to livestream the awards in 2025 . All editorial content is produced independently of the James Beard Foundation. See More:
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