The James Beard Award finalist behind Austin’s Odd Duck, Barley Swine, and Sour Duck Market publishes a cookbook as restaurant yearbook.
Our four chefs walked away empty-handed, yes, but this week's glamorous ceremony continued the trend of honoring more diverse and female finalists.
And yet, after the state’s even more stellar showing in the semifinals, the announcement feels disappointing.
Austin and San Antonio chefs makes the final round, as does Anvil in Houston. Winners will be announced May 7.
This weekend, a group of acclaimed food and beverage personalities will flock to Austin for the third annual Austin Food & Wine Festival, including James Beard Foundation Award finalist Bryce Gilmore of the Odd Duck and Barley Swine in Austin. Below, Gilmore jumps into who should win this year’s James Beard…
Four of the five chefs nominated for Best Chef Southwest hail from Texas.
Bryce Gilmore’s much-loved Austin food truck returns as a brick-and-mortar.
Bryce Gilmore, of Barley Swine, in Austin, and Chris Shepherd, of Underbelly in Houston, were among the eight Texas chefs, writers, and restaurants nominated for a James Beard Award, the highest honor given in the food world. Garden and Gun magazine recently caught up with the two chefs to…
On March 18, the finalists for the James Beard Foundation Awards will be announced. Up until that date, Texas Monthly will speak with a number of the Texas semifinalists about their James Beard experience. Today, we’re featuring two of the three Texas semifinalists for Rising Star Chef of the Year:…
White tablecloths. Street food. Small portions. Lots and lots of innards. The only thing the ten best new Texas restaurants have in common is a willingness to prove that there is no such thing as a “Texas restaurant.” But when the escargots with fennel purée are this good, who cares?