logo
5 Chicago chefs, restaurants nominated for James Beard Awards including national nods for Galit, Kumiko

5 Chicago chefs, restaurants nominated for James Beard Awards including national nods for Galit, Kumiko

CBS News02-04-2025
Chicago restaurants and chefs received five
James Beard Award
nominations Wednesday.
Galit in Lincoln Park was nominated for Outstanding Restaurant, while Kumiko in the West Loop was nominated for Outstanding Bar.
Chicago chefs dominated the Best Chef: Great Lakes category. Thai Dang is nominated for HaiSous in Pilsen, Noah Sandoval is nominated for Oriole in Fulton Market and Chris Jung and Erling Wu-Bower are nominated for Maxwell's Trading in West Town.
The nominees were announced at a live ceremony at the Conrad Los Angeles. The award is considered to be among the most prestigious for culinary and food media institutions.
Chicago will host the James Beard Awards in June, with the ceremony for chefs and restaurants on Monday, June 16 at the Lyric Opera.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Influencer Fallout May Have Closed Another Hayes Valley Restaurant
Influencer Fallout May Have Closed Another Hayes Valley Restaurant

Eater

timea day ago

  • Eater

Influencer Fallout May Have Closed Another Hayes Valley Restaurant

is the associate editor for the Northern California and Pacific Northwest region writing about restaurant and bar trends, coffee and cafes, and pop-ups. This is a curated list of the Bay Area's most notable and permanent restaurant and bar closures, with new updates published once a week. See a closing we missed? Then drop us a line. For more news, check out our list of restaurants that closed earlier this summer. August 5 EMBARCADERO — A 21-year-old waterfront staple just closed. Boulettes Larder's final day of service was Thursday, July 31, taking the sister outpost Bouli Bar along with it. The San Francisco Standard reported the news, owners chef Amaryll Schwertner and Lori Regis giving no reason for the closure of their California cuisine-driven mainstay. CHINATOWN — The offspring of Anthony Bourdain's favorite burger Sam's Burgers, fittingly called Sam's East, has flipped into Legend's Cafe. The 620 Broadway next door location is now a hot spot for Biscoff lattes and Dubai chocolate treats; Sam's East opened in spring 2024. HAYES VALLEY — An influencer-invoked online maelstrom just struck the three month-old Kis Cafe. After the dust settled, the restaurant and wine bar from James Beard Award-nominated Luke Sung permanently closed. Monday, July 28 was the final day of service after Sung ridiculed an influencer, who goes by Karla and was invited into the restaurant by Sung's team. HAYES VALLEY — After Kis Cafe imploded thanks to those micro-influencer shenanigans, Sung's other affiliated restaurant nearby is apparently closed. Domo Sushi closed for good Saturday, August 2, per a sign posted in the window. That note was spotted by Reddit users. The upscale sushi restaurant was open 17 years; the San Francisco Chronicle noted Sung's LinkedIn profile lists him as the restaurant's operator. MISSION — Andrew Tolentino is closing the storefront for his bakery Cake Therapy, a third of the burgeoning Bakery Row in the Mission District. In a TikTok, Tolentino told fans he'd lost the spark for baking. He plans to return to custom orders and hopes to sell his treats in cafes down the road. The final day of service is Saturday, August 16. LOWER PAC HEIGHTS — The San Francisco Athletic Club's last day of service was Sunday, August 3. In an Instagram post, ownership for the 11-year-old bar said the road post-pandemic had been hard. No reason for the shuttering was provided for the sports and beer haven. BERKELEY — No more breakfast from Rick & Ann's, per East Bay Nosh. Co-founder Ann Lauer told the outlet she chose not to renew the lease in August. The restaurant opened in 1989 and was a favorite for orange rice flour pancakes. Thankfully, Ann's Catering lives on as a chance to get Lauer's fare from here on out. SACRAMENTO — The mega-popular Colo's Southern Cafe served its final oxtails and mac n' cheese on Friday, Aug. 1. The Sacramento Bee reported the closure, citing owners Kevin and Tamar McCree journey from pop-up to full-scale restaurant starting in 2019. That original stand opened in 2014. SANTA CRUZ — Further south, Izakaya West End closed after 12 years. The restaurant — formerly known as West End Tap & Kitchen and loved for gastropub fare such as meaty burgers — shuttered for good on Sunday, July 27, per the Lookout. That said, owners Geoff Hargrave and Quinn Cormier told the outlet a local restaurateur made an offer on the space. Lunch and dinner are done for good, but a bar pop-up will run Izakaya West End through to the end of July. Eater SF All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

This Frozen Penicillin Recipe Is the Cure for Mid-Aughts Nostalgia
This Frozen Penicillin Recipe Is the Cure for Mid-Aughts Nostalgia

Eater

time7 days ago

  • Eater

This Frozen Penicillin Recipe Is the Cure for Mid-Aughts Nostalgia

is the James Beard Award-winning managing editor at Eater and Punch. Living in Baltimore, she prefers her crab cakes broiled and her Boulevardiers with rye whiskey. The year was 2005 and bartenders were nose deep in cocktail books. 'I was happier to find an old recipe and give that some shine or adapt it rather than just snatching one out of thin air,' says bartender and restauranteur Dan Greenbaum. 'We were looking for hidden jewels.' Greenbaum's former business partner, Sam Ross, was doing just that at the subterranean West Village bar Little Branch. While he was tinkering with variations on a classic whiskey sour, the owner of Compass Box Whisky came in with some Scotch and the nutty, caramel-like qualities of the Peat Monster added complexity to Ross's simple formula of honey, lemon, and ginger. And the Penicillin was born. 'The fact that those flavors are curative and familiar, but you just add a twist of smokier whisky really speaks to that moment and Sam and the ethos of the time,' Greenbaum says. 'No one had done it on paper, but it felt like it had been a classic for years.' So when the two bartenders (plus Michael McIlroy) opened up the tropical bar Diamond Reef in Bed-Stuy, Brooklyn, they brought the Penicillin with them. Using the same ingredients, but tweaking the ratio a bit, they made a frozen version to put inside their Frosty Factory machines, and came up with the 'cheeky' name Penichillin. To add to the playful spirit, Greenbaum found Kikkoman soy sauce bottles and poured a Scotch floater out of them right before serving. 'The idea behind the bar was to put out drinks very fast in a bit of a rowdy atmosphere on the patio,' he remembers. 'By putting the Penicillin in the frozen machine, it bridged the gap between this serious cocktail bar and a tropical, fun environment.' A commercial slushie machine isn't necessary to recreate that vibe at home. Just break out the blender and play with your ratios, Greenbaum advises. 'The rule of thumb with frozen drinks is to up the sweetener a little bit because you perceive something as dryer when it's ice cold,' he says. Start with three-quarters of an ounce of honey-ginger syrup to two ounces of Scotch and a scoop of crushed ice, and then taste along the way. Even though Diamond Reef closed in 2021, the Penichillin remained a top-seller until the very end. And its predecessor can be found on menus around the world, has become a modern classic in its own right, and is something that cocktail aficionados make a pilgrimage to New York to experience. 'The drink changed so many people's minds about Scotch,' Greenbaum says. 'Even a mediocre Penicillin is more interesting than most drinks.' Frozen Penicillin Recipe Serving: 1 Ingredients: 2 ounces blended Scotch whisky (or black tea, to make it N/A) ¾ ounce honey-ginger syrup (see below) ¾ ounce lemon juice ¼ cup ice Peated Scotch whisky (or lapsang souchong as the float, to make it N/A) Instructions: Step 1: In a blender, combine the first four ingredients and blend until smooth. Step 2: Pour into a footed Irish whiskey glass. Step 3: Gently pour the peated whiskey on top of the drink. Step 4: Serve with a straw and garnish with a paper parasol. Honey-Ginger Syrup Recipe Ingredients: 8 ounces honey 1 (6-inch) piece of ginger root, peeled and sliced 8 ounces water Instructions: Step 1: Combine the honey with the ginger root and water in a small pot and bring to a boil. Reduce the heat and simmer for five minutes. Refrigerate overnight, then strain, discarding the solids. Dina Ávila is a photographer living in Portland, Oregon. Recipe tested by Ivy Manning

8 Recent Detroit Restaurant and Bar Openings to Know
8 Recent Detroit Restaurant and Bar Openings to Know

Eater

time08-08-2025

  • Eater

8 Recent Detroit Restaurant and Bar Openings to Know

is the Associate Editor for Eater's Midwest region, and has been covering Chicago's dining scene for over a decade. Summer has been a busy season for restaurant openings. Keep track of the all the new dining options with the Opening Report, a curated roundup of recent restaurant openings big and small across metro Detroit. Did we miss a spot? Drop a note at the tipline or email detroit@ and we'll consider it for the next update. July EASTERN MARKET — Hopheads have a new place to enjoy a pint. Full Measure Brewing offers a variety of styles in full and half pours, including a rye peppercorn pale ale, an extra pale ale, and an Irish stout. Pair them with non-standard bar fare like buttermilk frog legs, Moroccan cauliflower, fried catfish, and crispy tofu. Breakfast is also served on weekends. 2700 Orleans Street in Detroit. EAST VILLAGE — James Beard Award winner Warda Bouguettaya has opened a second outpost of her acclaimed bakery in the Little Village cultural corridor. Inspired by local ingredients and Bouguettaya's travels across the globe, Warda Pâtisserie offers quiches, tortas, tarts, flans, cakes, and a variety of other sweet treats. The Midtown location debuted in 2021, with Bouguettaya being named Outstanding Pastry Chef by the James Beard Foundation the following year. 1286 McClellan Avenue in Detroit. SOUTHWEST — Much-anticipated taqueria Tacos Wuey is now open. Chef Eddie Vargas's restaurant features his father's birria recipe in dishes like quesabirria, birria ramen, and birria egg rolls, alongside other items such as pork rind nachos, ceviche salpicon, and Dubai churros. The 40-seat dining room channels the spirit of Tulum with woven rattan lighting. Vargas has been behind popular Detroit spots like El Barzon, La Noria, and Peso, and was also previously with the El Parian hospitality group. 3970 Vernor Highway in Detroit. BIRMINGHAM — Swanky steakhouse Big Rock Italian Chophouse is now open. The restaurant is located inside the former Grand Trunk Western Railroad Birmingham Depot; Columbus-based group Cameron Mitchell Restaurants spent over $13 million transforming the space into a luxurious restaurant that spans 11,000 square feet. The cuisine marries steakhouse classics — seafood towers, wedge salads, USDA Prime cuts of beef — with Italian favorites like chicken Parmesan and lasagna roll-ups. On the second floor, there's a lounge and a cigar club where guests can become members. 245 S Eton Street in Birmingham. BIRMINGHAM — Argentinian gelato brand Shock has opened its first U.S. shop in Birmingham. Satisfy your sweet cravings with 36 flavors, including peach crumble, Key lime pie, tiramisu, and salty caramel. 335 E. Maple Road in Birmingham. CANTON — Fast-casual Mediterranean chain Cava has entered the Michigan market with a restaurant in Canton. The menu offers customizable salad and grain bowls, pitas, and spreads. The company plans to open more Michigan locations this year, including one in Downtown Detroit. 3450 Ford Road in Canton. FARMINGTON — Sip, savor, and swirl more than 100 wines at Farmington's new wine tasting room Santé. There's a self-pour station where guests can sample wines by the ounce, as well as a full collection of bottles. Charcuterie, cheeses, and seafood small plates complement the drinking. Oenophiles can join a wine club. 33314 Grand River Avenue in Farmington. SOUTHFIELD — There's a new nightlife destination in the northwest suburbs. Bloom, a restaurant and club, has taken over the former Paradise Ultra Lounge space in Southfield. The remodeled interior features plush and velvet seating, faux greenery, and neon lighting, and the owners are aiming to provide 'sexy hospitality.' On the food front, there are approachable bites like pizzas, a smash burger, hot honey chicken sliders, and wings. A speakeasy-style bar is slated to debut down the line. 25080 Southfield Road in Southfield. Eater Detroit All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store