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2019 James Beard Award Winning Restaurants and Chefs

Una foto de Red logo
de The OpenTable team
Actualizado el 04 de mayo de 2020

At OpenTable, we’ve got the right restaurant for anything – including an award-winning meal. The James Beard Foundation announced the honorees of its annual awards on May 6th, and we’re thrilled to celebrate their accomplishments. Join us in raising a glass to – and snagging a reservation at – the 2019 James Beard Award winners.

Una foto del restaurante Boka
4.8 (6968)
Entre 31 y 50 $
Americana contemporánea
Lincoln Park
Información sobre el restaurante
Partners Rob Katz and Kevin Boehm took home the Outstanding Restaurateur award for their collection of acclaimed eateries including BOKA, Girl & the Goat, Momotaro, and more. Two of Chicago’s most respected operators and visionaries, their forward-thinking restaurants continue to stand out in the city’s stellar dining scene, thanks to their dedication to detail and distinction.
La mejor opinión
OpenTable Diner
Fecha de la visita: 21 jun 2024
Increible deliciosos TODO muy recomendable volveria sin dida
Una foto del restaurante Frasca Food and Wine
4.6 (1482)
50 $ o más
Información sobre el restaurante
After Master Sommelier Bobby Stuckey’s award-winning turns at Colorado’s The Little Nell and The French Laundry in California (where he met Frasca co-founder and chef Lachlan Mackinnon-Patterson), he opened Frasca Food and Wine in 2004. His expertise in hospitality transcends wine service (for which he earned a Beard award for Outstanding Wine Service in 2013.). He and his team’s tireless attention to detail when providing superb dining experiences encompasses all service touchpoints, and they have earned the restaurant this year’s honor for Outstanding Service.
La mejor opinión
OpenTable DinerVIP
Fecha de la visita: 14 oct 2017
Una foto del restaurante Parachute
4.6 (1718)
Entre 31 y 50 $
Información sobre el restaurante
Beverly Kim and Johnny Clark serve fare from the heart, or rather, hearts. The married couple has melded Korean and American cuisines together to the delight of diners and critics, one of whom called it the most exciting restaurant to open in Chicago in 2014. The menu changes daily (save for the delightful baked potato bing bread) but expect excellence in every bite from the two new Best Chef: Great Lakes winners as these two cultures mix and mingle in creative, flavorful dishes.
La mejor opinión
Fecha de la visita: 6 jul 2018
So delicious!
Una foto del restaurante Uni
4.6 (2150)
50 $ o más
Asiática contemporáneo
Back Bay
Información sobre el restaurante
File this under “Local Boy Makes Good.” East Boston native Tony Messina completed his culinary education and training in and around Boston at some of the area’s finest restaurants, including AKA Sushi, Clio, and Menton. As his star rose and opportunity knocked, he partnered with Ken Oringer at UNI and has continued to shine in his own backyard, where he regularly earns accolades, including UNI being named the best restaurant in the city. Order the lubina (and thank us later).
La mejor opinión
OpenTable DinerVIP
Fecha de la visita: 18 oct 2023
Excelente servicio para customizar los platillos por restricciones alimenticias. Flexibles, excelente atención de los meseros.
Una foto del restaurante Canlis
4.7 (2749)
50 $ o más
Regional americana (noroccidental)
Información sobre el restaurante
Canlis has a storied and starry (four of them from The Seattle Times) history in its nearly 70 years in business. When the baton of executive chef is passed down, the decision is not taken lightly. In 2013, Brady Williams became the sixth-ever chef at Canlis, and, six years later, has been named Best Chef: Northwest. Chef Williams ensures that he remains true to the Canlis spirit in ways old and new, from crafting the signature salad to bringing Asian influences back to the menu.
Una foto del restaurante Snackbar
4.7 (373)
Entre 31 y 50 $
Regional americana (sureña)
Información sobre el restaurante
It took multiple nominations and a decade of dazzling diners at this Oxford destination beloved by foodies, but Viswesh Bhatt captured the award for Best Chef: South for his cooking at Snackbar. His menu is French bistro fare with a north Mississippi point of view (you’ll find French onion soup alongside rabbit and andouille gumbo and housemade charcuterie served with southern flourishes, like spicy BBQ sauce). The experience is definitely more than a snack.
Una foto del restaurante Providence
4.9 (4302)
50 $ o más
Pescados y Mariscos
Información sobre el restaurante
This sustainability-first seafood temple has long been ahead of the curve when they started serving nearly 14 years ago, and, after years of tireless pursuit, chef Michael Cimarusti earned the Best Chef: West award. He grew up fishing and then developed his culinary skills alongside legendary chefs, such as Larry Forgione and Paul Bocuse, ultimately wedding his hobby and his profession at Providence. His win comes after multiple nominations and decades in pursuit of perfection. Don’t miss the iconic uni egg.
La mejor opinión
Fecha de la visita: 18 abr 2024
Muy bien atendidos, la comida perfecta y trato muy agradable
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