The 13 best things we ate during Beard weekend
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Soul & Smoke's Niman Ranch beef cheek pastrami with gold sauce aioli and mustard seeds. Photo: Monica Eng/Axios.
Monday night, Chicago will host the 2026 James Beard chef and restaurant awards at the Civic Opera House following a weekend of events showcasing our gorgeous weather, warm hospitality and delicious food.
Why it matters: The annual "Oscars of food" generate tourism, revenue, and a lot of great buzz for the city, even as some choose to paint a different picture.
State of play: After a Saturday night media awards win by former Tribune food writer Ahmed Ali Akbar for a piece on Chicago bean pies, the city has three nominees up for chef awards on Monday.
- Emerging chef: Bailey Sullivan of Monteverde Restaurant & Pastificio.
- Best chef: Great Lakes: Norman Fenton of Cariño.
- Best chef: Great Lakes: Jacob Potashnick of Feld.
Yes, but: Justin and Monica have some awards of their own to hand out — best things we ate at weekend Beard parties that you can also enjoy at a dozen neighborhood restaurants.
Evanston
Soul & Smoke chef D'Andre Carter's organic, regenerative Niman Ranch beef cheeks with gold sauce aioli and mustard seeds knocked our socks off. It will be on the menu when the restaurant reopens on July 1. (photo above)
Uptown
Carino Chicago chef Norman Fenton's delectable Oyster Michelada featured a cold West Coast oyster topped with Clamato pearls and beer foam.
Pilsen/Little Village
Carnitas Uruapan's Marcos Carbajal presented tender, delicious carnitas on fresh tortillas with salsa or pickled jalapeños and a side of chicharrones.
West Loop
Maxwells Trading's Chris Jung served his pillowy griddle bread, walleye katsu, soft shell crabs and fabulous deviled egg topped with smoked trout roe and pickled shallots.
Lincoln Square
Del Sur Bakery's Justin Lerias and Vaughn Linane offered the bakery's signature longaniza and turon croissants. Note: They'll be closed to build their new addition for at least a month.
Logan Square
Pretty Cool Ice Cream's Dana Cree joined forces with Thai Dang for a super affogato of his Ca Phe Da Vietnamese iced coffee paired with her vanilla ice cream bar.
Northbrook
Prairie Grass Cafe's Sarah Stegner served up Niman Ranch lamburgers with garlic butter, pickled onions and tzatziki. Like classy gyros!
Beverly/Hyde Park
Sanders BBQ Supply chefs James Sanders and Nick Kleutsch's smoked beef brisket on five-cheese macaroni delivered crunch and smokiness on a creamy base.
River North
Crying Tiger chef Thai Dang's succulent and crispy yu tiao prawn toast pairs a Chinese fritter with shrimp paste and a nam jim herb sauce.
Logan Square
Txa Txa Club chef Liz Bendure's honeydew with rhubarb jim jaew, chervil and oxalis blends sweet, funky and savory in a way we never thought possible.
Fulton Market
Nobu Chicago's breakfast bao featured fluffy egg, American cheese and a delectable hash brown on soft steamed bao against the Chicago skyline.
Lincoln Park
Verzênay Chicago's Arshiya Farheen presented her cardamon mousse with carrot cashew halwa and saffron crsispy rice, marrying India and France.
Avondale
Eden Chicago chef Devon Quinn's Hiramasa crudo with fermented rhubarb and blueberry, nori-candied black walnut and water celery tasted like spring, summer and the sea in one fabulous bite.
What's next: Monica and Justin are taking a couple of Alka-Seltzers and hoping Chicago will host the Beards beyond 2028.