#james-beard-semifinalists

#james-beard-semifinalists

At Mirra, chefs Zubair Mohajir and Rishi Kumar fuse Indian and Mexican flavors, telling a story of immigration and the Indian diaspora through culture-melding dishes like chaas aguachile, where translucent slices of hamachi are served in a pool of cumin-scented buttermilk and lime juice.

Fresha, born Frescia Belmar, is nominally a jazz bassist, but her artistry transcends the form, moving effortlessly between jazz, rock, fusion, and R&B.

The list of nominees is dominated by a new class of ambitious DC restaurants serving cuisines from Africa and the African diaspora in the Caribbean, including Elmina, Isla, and Marcus DC.

Theo Clench's new restaurant IGNI will focus on seafood, with a menu that includes dishes like ember-cooked oysters and aged turbot on brioche, all cooked over fire and smoke.

The fourth plate is necessary to qualify for moving forward to the next round. When you see contestants struggling to put their items on that fourth plate before the countdown runs out, the stress is real!

Giacco's sets itself apart with a rotating line-up of chef residencies, changing every month to keep the menu fresh and provide opportunities for up-and-coming chefs.

"The best martini bar in the world belongs in New York City," Kim says, emphasizing his commitment to elevating the martini experience.

The ruling is a long-overdue victory—not just for ducks and geese subjected to force-feeding, but for the democratic process itself.