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2019 James Beard Award Winning Restaurants and Chefs

A photo of Red logo
by The OpenTable team
Updated May 04, 2020

At OpenTable, we’ve got the right restaurant for anything – including an award-winning meal. The James Beard Foundation announced the honorees of its annual awards on May 6th, and we’re thrilled to celebrate their accomplishments. Join us in raising a glass to – and snagging a reservation at – the 2019 James Beard Award winners.

A photo of Boka restaurant
4.8
4.8 (6956)
$31 to $50
Contemporary American
Lincoln Park
About the restaurant
Partners Rob Katz and Kevin Boehm took home the Outstanding Restaurateur award for their collection of acclaimed eateries including BOKA, Girl & the Goat, Momotaro, and more. Two of Chicago’s most respected operators and visionaries, their forward-thinking restaurants continue to stand out in the city’s stellar dining scene, thanks to their dedication to detail and distinction.
Top review
SweetWillievip
Dined 2 days ago
We had another outstanding meal at Boka! Each dish was delicious. The service was amazing as always. Alex gave us a great wine recommendation that complemented our meal very well. We always have a fabulous experience at Boka.
A photo of Frasca Food and Wine restaurant
4.6
4.6 (1483)
$50 and over
Italian
Boulder
About the restaurant
After Master Sommelier Bobby Stuckey’s award-winning turns at Colorado’s The Little Nell and The French Laundry in California (where he met Frasca co-founder and chef Lachlan Mackinnon-Patterson), he opened Frasca Food and Wine in 2004. His expertise in hospitality transcends wine service (for which he earned a Beard award for Outstanding Wine Service in 2013.). He and his team’s tireless attention to detail when providing superb dining experiences encompasses all service touchpoints, and they have earned the restaurant this year’s honor for Outstanding Service.
Top review
OpenTable Dinervip
Dined on Dec 27, 2017
This was our second visit to Frasca, after years of wanting to return without the opportunity to be in the Boulder area. This visit surpassed our first, which was in itself wonderful. Frasca is now on our top ten memorable restaurant experiences! The service here is impeccable- on point, yet friendly and fun. Every effort was made to give us a wonderful experience, from a gratis appetizer sampler, lots of attention with wine selection to a very attentive server. The food, needless to say, was just wonderful. It included a generous amuse bouche and a take-home treat. Though reservations are not easy, make the effort. It is worth the opportunity to dine at this special and wonderful restaurant!
A photo of Parachute restaurant
4.9
4.9 (1718)
$31 to $50
Korean
Avondale
About the restaurant
Beverly Kim and Johnny Clark serve fare from the heart, or rather, hearts. The married couple has melded Korean and American cuisines together to the delight of diners and critics, one of whom called it the most exciting restaurant to open in Chicago in 2014. The menu changes daily (save for the delightful baked potato bing bread) but expect excellence in every bite from the two new Best Chef: Great Lakes winners as these two cultures mix and mingle in creative, flavorful dishes.
Top review
Anne
Dined on Mar 22, 2024
We LOVED everything we ate at Parachute. We shared the Korean fried chicken, haemul pajeon, 30 day dry aged bulgogi, yukgaejang, and s'mores patbingsu. The vibe ws really fun and our service was great. When they open again, I'm certain they will bring the same care and expertise to another excellent experience.
A photo of Uni restaurant
4.6
4.6 (2147)
$50 and over
Contemporary Asian
Back Bay
About the restaurant
File this under “Local Boy Makes Good.” East Boston native Tony Messina completed his culinary education and training in and around Boston at some of the area’s finest restaurants, including AKA Sushi, Clio, and Menton. As his star rose and opportunity knocked, he partnered with Ken Oringer at UNI and has continued to shine in his own backyard, where he regularly earns accolades, including UNI being named the best restaurant in the city. Order the lubina (and thank us later).
Top review
OpenTable Diner
Dined 5 days ago
The food was so delicious, we opted into a la carte instead of the omakase and ended up getting almost everything on the menu — my favorites from the kitchen: lobster gyoza, fried chicken bao (still dreaming about this), noodles and rice were good. From the sushi: all the nigiri was good and the rolls were insane
A photo of Canlis restaurant
4.7
4.7 (2749)
$50 and over
Regional American (Northwest)
Demoland
About the restaurant
Canlis has a storied and starry (four of them from The Seattle Times) history in its nearly 70 years in business. When the baton of executive chef is passed down, the decision is not taken lightly. In 2013, Brady Williams became the sixth-ever chef at Canlis, and, six years later, has been named Best Chef: Northwest. Chef Williams ensures that he remains true to the Canlis spirit in ways old and new, from crafting the signature salad to bringing Asian influences back to the menu.
Top review
Excellentexperience
Dined on Jun 10, 2017
First, I want to say that service there is EXCELLENT! I have had the best service everyone I go there. The best patt was when my daughter was able to go into the kitchen and choose her ice cream with th e server. Nice touch! With that said, the selection of food was less to be desired... or more of a select taste. Presentation was excellent however. We will reserve a return visit for sure... when we are up for trying something out of norm.
A photo of Snackbar restaurant
4.7
4.7 (370)
$31 to $50
Regional American (Southern)
Oxford
About the restaurant
It took multiple nominations and a decade of dazzling diners at this Oxford destination beloved by foodies, but Viswesh Bhatt captured the award for Best Chef: South for his cooking at Snackbar. His menu is French bistro fare with a north Mississippi point of view (you’ll find French onion soup alongside rabbit and andouille gumbo and housemade charcuterie served with southern flourishes, like spicy BBQ sauce). The experience is definitely more than a snack.
Top review
RobRob
Dined on Jul 9, 2024
Cocktails were clever and delicious with good variety. We had raw oysters from the east coast that were briny and fresh (if not a bit small compared to gulf oysters) — excellent. Also had salad featuring fresh local tomatoes. If the duck breast special is available, get it; it’s outstanding. The red snapper was also great. Overall a terrific experience.
A photo of Providence restaurant
4.9
4.9 (4299)
$50 and over
Seafood
Hollywood
About the restaurant
This sustainability-first seafood temple has long been ahead of the curve when they started serving nearly 14 years ago, and, after years of tireless pursuit, chef Michael Cimarusti earned the Best Chef: West award. He grew up fishing and then developed his culinary skills alongside legendary chefs, such as Larry Forgione and Paul Bocuse, ultimately wedding his hobby and his profession at Providence. His win comes after multiple nominations and decades in pursuit of perfection. Don’t miss the iconic uni egg.
Top review
OpenTable Diner
Dined 3 days ago
A Culinary Gem in Los Angeles Providence offers an extraordinary dining experience that captivates from start to finish. Seated in a quiet, well-lit private room, we enjoyed an ambiance that was both elegant and inviting. The attentive staff, including the owner, who shared insights about the recent remodeling, set a warm, personal tone for the evening. The perfectly adjusted lighting and background music added to the refined atmosphere, allowing for intimate conversation. Service at Providence was exemplary, characterized by custom-crafted cocktails prepared tableside and knowledgeable descriptions of each course. Attention to detail regarding food allergies and preferences was impeccable. Seamless transitions between courses and the owner’s personal involvement in serving and sharing his culinary philosophy elevated our experience. Each dish was plated with meticulous precision, resembling works of art that invited admiration and photographs. The abalone dish, with its perfect cuts, was visually stunning and was particularly notable. The flavor profiles were balanced and thoughtfully curated, each dish introducing a new and exciting taste while ensuring a harmonious progression. The standout was the harmonious balance of textures, sweetness, and saltiness, with each dish standing out uniquely. A highlight was the discussion about house-sourced honey and Hawaiian cacao, hand-crafted in-house, adding a layer of authenticity to the dining experience. The 30-month-old French cheese, served with house honey and shaved black truffle, was a masterpiece, perfectly matured and complemented beautifully by the accompaniments. In conclusion, Providence delivers a 5/5 dining experience, ideal for an unforgettable night out or an impressive client dinner. The elegant setting, exceptional service, masterful presentation, and exquisite flavors combine to offer an unparalleled dining experience, making Providence a top choice for those seeking culinary excellence.
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