A version of this post originally appeared on June 18, 2025, in the Punch Teater and Newsletter Pre ShiftA BIWEEKLY Newsletter for the Pro Industry that the first person's sources from Bar and Restaurant World. Subscribe now For more stories like this.
With the usual flooding of tourists and locals enjoyed during the summer, downtown Chicago was wrapped this week because of “No King” March that brings thousands of people to protest the Trump administration, and the parties and pop-ups tied to the 35th annual James Beard Awards.
The stress between resistance and celebration feels to celebrate Monday in Lyric Opera in Chicago. The finalists share their thoughts at the meal, talking about what the awards mean, the honors will continue to make the best food – from the best of food – from dealing with staff from Ice attacks.
In effect on the awards
“(After nominee) We are better. The answer is incredible. It's a great business blow in January, at a time it's happier.” – Jeanie Janas Ritter, LumberjackMinneapolis (2025 winner, newest new restaurant)
“Many people visited Buffalo just to give up. Every Saturday, people fly, meet (Niagara).” – Ryan Fernandez, Barbecue in Southern Southern HuntoBuffalo, New York (2025 Finalist, Best Chef: New York State and 2024 Finalist, Best emerging Chef)
On how to progress in the awards
“I like the (James Beard Awards) expanding new categories for drinks. In fact, people also drink at home. – Cassandra Felix, DanielNew York City (2025 finalist, remarkable Professional Services in Bilego)
“(I want to see an award) celebrating the overall managers. I just hired Daniel Harrington and I never had a goat. A little love.” – Julia Momosé, KumikoChicago (2025 winner, unique bar)
“I like to drinks and I'm a terrible cook. Like, I can't cook for shit. I want to see the more greater representations of drinks as we do the chefs.” – Felipe Riccio, MarchHouston (2025 finalist, famous liquor program)
“I wonder if the coffee (can) is a category (James Bards). From Portland, we have many coffee, and Chicago too.” – Tommy clus, Scotch LodgePortland, Oregon (2025 finalist, unique bar)
“We live on a small island in the middle nowhere, so every thing makes it a little more difficult. It's hard that places can be someone.” – Jay Blackinton, HoulmeOrcas Island, Washington (2025 Finalist, Best Chef: Northwest and Pacific)
“Where are we in the world, which is a small little community with 50,000 to 100,000 people, that it always focuses on our restaurant. The restaurants, with a way that kitchens are working.” – Josh Niernberg, Bin 707Grand Junction, Colorado (2025 finalist, unique chef)
“Post-pandemic, many people left the industry just because of the weather up in that crazy time. – Daniel Castillo, Heritage BarbecueSan Juan Capasrano, California (2025 Finalist, Best Chef: California)
“The big challenge faced at my restaurant today is to stay motivated as we continue to focus on our type. -The Wu-Bundo, Trading with MaxwellsChicago (2025 finalist, best chef: Great Lakes)
In the world's condition
“We were downtown la and our restaurant was completely surrounded by protest – the peaceful protest – so it was a little challenge by the end of two weeks. – Tobin Shea, RedbirdLos Angeles (2025 finalist, unique cocktail service professional)
“Total public is more tight at this point. That affects small businesses, especially the restaurant businesses across the whole period of time. I think a little arrival in the world. Insecurity.” – Wagner Crane, Nicks on BroadwayProvidence, Rhode Island (2025 Finalist, Best Chef: Northeast)
“(The largest challenge faced with us) is the current state of state, certainly. Immigration, which stores a platform to discuss uncomfortable subjects. – Emmanuel Chavez, TatemóHouston (2025 finalist, best chef: Texas)
Disclosure: Some vox media staff about Body Body for James Baron Awards. The meal with the James Barbas Foundation to live the awards of 2025. All editorial content produced independently of James Barbas Foundation.