About this Guide
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- James Beard Foundation jamesbeard.org
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- Philadelphia
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Since 1991 the James Beard Foundation has been honoring the best chefs and restaurants in the country with the prestigious James Beard Foundation Awards. For this guide we asked past JBF Award winners from our regional Best Chef in America categories about the food at their own restaurants. They told us, in their own words, what their favorites dishes are and which foods best represent their culinary style.
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Lombarda Pizza @ Osteria
640 N Broad St Philadelphia, PA
Jeff Michaud, the 2010 Best Chef: Mid-Atlantic winner, takes on Italian comfort food at Philadelphia’s Osteria. Choose between housemade pastas, thin crust pizzas, or wood-grilled meats and seafood at this warm and inviting eatery. Michaud recommends the Lombarda pizza for folks looking to get a true experience of the restaurant on a plate. It is topped with baked egg, Bitto cheese, mozzarella, and cotechino sausage.
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Liquid Fried Chicken @ Rogue 24
Blagden Alley Washington, DC
Chef R.J. Cooper took home the 2007 Best Chef: Mid-Atlantic award for his much lauded cooking at Vidalia. He’s since moved on to open his own place in Washington, D.C., Rogue 24. Exclusively offering an interactive 24-course tasting menu, Cooper’s new restaurant offers a modern twist on classical cooking. His liquid fried chicken represents the D.C. region with a touch of Southern influence. It is modern, whimsical, and fun to eat.
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Cochinillo Asado @ Amada
217 Chestnut St Philadelphia, PA
2009 Best Chef: Mid-Atlantic winner Jose Garces (now of Iron Chef America fame) has a bevy of satisfying eateries, but it was Amada that brought him his JBF medallion. A tribute to the classic tapas restaurants of Spain, Amada offers diners plates that are ideal for sharing. The ultimate sharing dish is their cochinillo asado, roasted suckling pig. It must be ordered in advance to give the chef time to brine and roast the pig to order. It is carved tableside, seasoned simply with sea salt and Arbequina olive oil, and accompanied by signature side dishes like charred green onions with salbitxada and rosemary white beans with ham.
