Flatiron's Borgo and Chinatown's Lei take home 2026 James Beard Awards
Wine director Lee Campbell and chef-owner Annie Shi give Manhattan two of the night's biggest wins, while a third New York honor lands in Queens.
Chefs
Profiles of the people cooking in New York: line cooks who took over a kitchen, chefs leaving established rooms for forty seats of their own, pastry departments, and the mentors whose training turns up across a dozen menus. Reporting covers technique, sourcing and working conditions alongside the food itself.
Profiles of the cooks running New York kitchens.
Tatiana's America: how Kwame Onwuachi turned Lincoln Center into the hardest reservation in New York
Bronx-raised, Nigeria and Louisiana in his cooking, a failed first restaurant behind him — the documented career of the chef who opened the city's most talked-about room in 2022.
Who runs the pass? The kitchen brigade, explained station by station
Sous chef, chef de partie, expo, steward — the command structure of a Manhattan professional kitchen and what each job actually does at service.
Jean-Georges's Manhattan: how an Alsatian cook built the city's widest restaurant map
From Strasbourg's outskirts to Columbus Circle and the ABC blocks — the documented timeline of Jean-Georges Vongerichten's New York and the two-tier model behind it.
The pastry track, explained: how Manhattan bakes its dessert chefs and where the career forks
Restaurant pastry, bakery production, and the plated-dessert specialist — a working map of the pastry kitchen's parallel ladders, timelines, and pay.
How to become a sommelier in New York: the exams, the floors, and what the job actually pays
From back waiter to wine director in Manhattan — the certification ladder, the study math, and the economics of the city's most bookish restaurant job.