For years, we've seen a lot of the same names appear on these lists. But this year, there's a new crop of names.
This year, we also get to cross-reference the list with the Michelin Guide, which made its inaugural list this year. The two selection processes differ greatly. The James Beard Foundation has an open call for recommendations; so anyone can write to plead their case for their own restaurant or for another. This is where it's great to have a savvy publicist. An awards committee reviews and decides on semifinalists. Then, other judges and previous award winners vote for the nominees (which will happen on April 2). Then there's another round of voting for the winner, which will be announced on June 16.
As Brian Reinhart at DMagazine (and formerly the Observer) has pointed out, "the semifinalist awards are the ones most worth paying attention to, because they reflect what local judges really believe about what’s happening in town." The further away we get from the semifinalists, the further away we get from local eyes.
Editor's Picks
Meanwhile, Michelin has super secret inspectors who visit restaurants, but never the same place more than once. A different inspector must visit a selected restaurant "multiple times."
So, whose side are you on? Are you team Michelin or Beard?
This year's North Texas James Beard Award semifinalist list, as mentioned, has some new faces, save one that has held on for years.
RJ Yoakum at Georgie is a semifinalist for Emerging Chef. Yoakum has infused fresh energy into the Dallas restaurant scene. Recently when we asked several chefs for their favorite Dallas bites, they mentioned Yoakum and how he's pushing the envelope at the swanky Knox-Henderson restaurant. He was our best chef of 2024, noted for his French techniques and willingness to break rules.
Mābo is a semifinalist for Best New Restaurant. This small Preston Center restaurant from Tokyo native Masayuki "Masa" Otaka also made Esquire's best new restaurant list for its yakitori-style chicken. You may remember Otaka from his almost three decades at Teppo. Mabo offers kappo-style dining with a broad range of dishes. As at an omakase, the menu is left up to the chef; kappo means "to cut and to cook." Ema in Houston and Lao'd Bar in Austin are the other two Texas restaurants on this list.
Starship Bagel is a semifinalist for Outstanding Bakery. Starship is based in Lewisville but has an outpost downtown, where there is often a line under the large gazing Eyeball.
Apothecary continues to have a good year, as it was is a semifinalist for Outstanding Bar. This Lower Greenville spot also won an award from Michelin for their bar program. The only other bar recognized in the state is Techo Mezclareria and Agave Bar in Austin.
Bar Colette in the West Village is a semifinalist for Best New Bar. This small and pricey spot was our best cocktail bar of 2024. We wrote about Ruben Rolon, the Michelin-recognized bar director, who uses a "clarified milk punch that gives many of his cocktails a simple appearance but are packed with a full sweep of flavors from the first sip to finishing notes."
Best Chef Texas is clearly a place where Dallas shines. Previous semifinalists have included Anastacia Quinones-Pittman, Misti Norris, Matt McCallister, David Uygur and Teiichi Sakurai. This year three North Texas chefs are semifinalists in the category:
- Fasicka Hicks and Patrick Hicks of Smoke 'N Ash BBQ in Arlington
- Anais Paniagua and Iris Rojas of Doña Maria in Irving
- Regino Rojas of Purepecha in Dallas (his sixth semifinals)
Michelin Cross-Reference
Tatsu, Dallas' lone Michelin-star restaurant, was overlooked by James Beard.Six area restaurants received a Bib Gourmand from Michelin, signifying good quality and good value (which is all relative), but none was recognized by James and friends.
Rye bartender Julian Shaffer received a special award from Michelin for exceptional cocktails, which might sound confusing, but Apothecary is Rye's side-hustle bar. So we're all in agreement that Rye-Apothecary are putting out some amazing drinks.
Fifteen restaurants made Michelin's recommended list. One made the semis for James Beard, Georgie, for emerging chef, RJ Yoakum.
