Announcing Chicago’s 2019 James Beard Semifinalists

Chef Sarah Grueneberg already won a James Beard Award for this West Loop pasta haven—Best Chef: Great Lakes in 2017—where homey Italian dishes shine. Here, the ex-Spiaggia executive chef crafts excellent house-made pasta, from tipica (classics like spaghetti al pomodoro) to atipica (a playful wok-fried arrabbiata and cacio whey pepe) offerings, within a charming and stylish locale.

Officially the Head Baker of Publican Quality Bread, Greg Wade oversees the bread program for all of One Off Hospitality Group, so you can credit him for a whole range of delicious, flour-based creations across some of the city’s best restaurants. From the bread plate at The Publican to pizza dough at Pacific Standard Time and focaccia at avec, Outstanding is surely the right descriptor for this expert in whole grains and fermentation.

It’s difficult to imagine a meal at Income Tax without its exemplary wines, and this nomination just goes to show. The Edgewater neo-bistro deals in a Euro-leaning wine list that features small producers, natural varieties, and pét-nat bubbles, alongside classic bottles that any connoisseur or neophyte will enjoy.

Husband-and-wife team Thai and Danielle Dang reimagine the dishes of Thai’s childhood at their always-delectable and innovative eatery, HaiSous Vietnamese Kitchen. The fish sauce-laden dishes are explosive and vibrant, and still retain some of that home-cooked nostalgia, making this sleek restaurant one of Chicago’s most exciting dining scenes.

You could come to Cellar Door Provisions and only get the bread and butter and still be happy. There lies the talent of chef Ethan Pikas, who turns simple foods into the most extraordinary feats. The bustling farm-to-table locale doles out immaculate breads and pastries, and cooks up an excellent dinner service twice a week, where the chef’s savory inventions are on full display.