Congratulations to the 2016 James Beard Award Winners, including Four 2016 Great Chefs Event Participants 

Best Chef: New York City
Barbuto, New York City

Best Chef: West
Animal, Los Angeles

Book of the Year
Zahav: A World of Israeli Cooking
(Rux Martin Books/Houghton Mifflin Harcourt)

Best New Restaurant
Shaya, New Orleans
Part of the Besh Restaurant Group


New Ventures: ‘Great Chefs’ are On the Move


Jennifer Carroll Opens Requin in Fairfax, Virginia

ORIGINALLY OPENED as a temporary pop-up, Jennifer Carroll’s French Mediterranean restaurant Requin will reopen permanently in Fairfax, VA’s Mosaic District. Next summer, the concept will also open in Washington, D.C.
From the menu:
            • Mussel & clam escabeche with sweet bell peppers, citrus, sherry vinegar and evoo
            • Sweet and sour prawns with fennel confit, citrus glaze and cilantro


Jonathon Sawyer Joins Cleveland’s Mod Meals

THE LATEST chef to announce a foray into the prepared foods delivery business, Jonathon Sawyer has teamed up with Mod Meals, which partners with Cleveland area chefs to deliver fresh, healthy, locally-sourced meals to doorsteps.
From the menu:
            • Grilled ramen & cheese
            • Whole roasted eggplant with marinara and Parmesan cheese

Michael Symon Opens Mabel’s BBQ in Cleveland

ADDING ANOTHER can’t-miss food destination to his hometown, Michael Symon just opened Mabel’s BBQ, a Cleveland-style barbecue restaurant in downtown Cleveland.
From the menu:
            • Brisket, pork belly, turkey breast, kielbasa or ribs served with Cleveland pickles, Cleveland kraut and white bread
            • Baked beans with chopped brisket and jalapenos

Andy Ticer + Michael Hudman Open in NOLA’s Ace Hotel

HIGH SCHOOL friends, culinary partners and 2016 James Beard Award finalists, Andy Ticer and Michael Hudman brought their Southern/Italian fusion most recently to New Orleans where they opened Josephine Estelle in the Ace Hotel.
From the menu:
            • Snapper crudo with brown butter, hazelnuts, sunchokes, celery leaf and meyer lemon
            • Rigatoni with Calabrian sugo, fontina, pickled peppers and crispy prosciutto

Coming Soon…

Chris Bianco is opening another Phoenix restaurant. This time, it’s a “pasta-focused trattoria”  named Tratto, a bit of a departure from his successful pizzerias. READ MORE

Katsuya Fukushima is taking over a former Burger King space in Washington D.C. and turning it into Bantam King, a fast-casual chicken ramen shop. READ MORE