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- James Beard Foundation jamesbeard.org
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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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Butter-Poached Lobster @ L'Espalier
774 Boylston Street Boston, MA
The sophisticated menu at L’Espalier changes almost nightly, but chef Frank McClelland has his favorites. Butter-poached lobster in some preparation often makes an appearance on this 2007 Best Chef: Northeast award winner’s pre fixe menu. It might be paired with Apple Street Farm potato fondue and braised endive in the colder months or creamed sweet corn and summer truffle jus during the heat of summer.
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Trio de Caviar Américain Organique @ Restaurant Jean-Louis
61 Lewis St Greenwich, CT
Jean-Louis Gerin, our 2006 Best Chef: Northeast winner, has been serving impeccable French food for nearly 30 years. The origins of this dish are particularly close to his heart. “In 1986 my wife was pregnant with our first son and she was craving caviar,” Gerin revealed, “So I created this appetizer of julienned endive tossed with three types of American (so as not to lose my shirt) caviar. I was promoting U.S. caviars long before they were popular!”
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Blind Tasting Menu @ Hugo's
88 Middle St Portland, ME
Like so many of our Award winners’ restaurants, the menu at Hugo’s changes nightly and with the season. Diners look to our 2009 Best Chef: Northeast winner to surprise them with his refined American creations. And we do mean surprise—the most popular menu at Hugo’s is a blind tasting. You only get the menu, and a description of each dish, after you’ve eaten.
