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    james beard semifinalists 2022

    Oscars of the food world recognize Houston chefs and restaurants with 12 semifinalist nominations

    Eric Sandler
    Feb 23, 2022 | 1:05 pm
    Chef-owner Alex Au-Yeung.
    Chef-owner Alex Au-Yeung.
    Photo by Kimberly Park

    The James Beard Awards have returned. After a two-year hiatus, the James Beard Foundation revealed its semifinalists for its 2022 Restaurant and Chef Awards.

    Considered the Oscars of the food world, the awards recognize outstanding chefs and other culinary professionals in a wide range of categories ranging from Outstanding Chef to Best New Restaurant and a range of media categories. This year will be the first time the foundation has given an award for Best Chef: Texas, which it created after the 2019 awards to recognize the state’s diverse collection of talent.

    Houston restaurants and bars are well represented among both the national and regional awards. Overall, the city earned five national nominations and leads the way with seven nominations for Best Chef: Texas.

    They are:

    • Outstanding Restaurateur: Chris Williams, Lucille’s Hospitality Group
    • Best New Restaurant: Pier 6 Seafood & Oyster House
    • Outstanding Pastry Chef: Ruben Ortega, Xochi
    • Outstanding Hospitality: Hugo’s
    • Outstanding Bar Program: Julep

    Best Chef: Texas nominees:

    • Alex Au-Yeung, Phat Eatery
    • Aaron Bludorn, Bludorn
    • Sylvia Casares, Sylvia's Enchilada Kitchen
    • Christine Ha and Tony J. Nguyen, Xin Chào
    • Quy Hoang, Blood Bros. BBQ
    • Kaiser Lashkari, Himalaya Restaurant
    • Felipe Riccio, March

    Elsewhere in Texas, Dallas-Fort Worth garnered five national five Best Chef: Texas nominations. San Antonio earned four national and four Best Chef: Texas nominations. Austin trailed with two national nods, both for Emerging Chef, and two Best Chef: Texas nominees.

    Barbecue pitmasters faired well in the Texas category. In addition to Hoang, Esaul Ramos Jr. (2M Smokehouse in San Antonio), Ernest Servantes and David Kirkland (Burnt Bean Co. in Seguin), and Damien Brockway (Distant Relatives in Austin) all lead barbecue joints that named to Texas Monthly’s recent 50 best list.

    Including pitmasters reflects the foundation’s goal to broaden the types of chefs and restaurants that it considers for its awards. After the foundation canceled its 2020 awards, the New York Timesreported that none of 2020’s Black nominees won their categories. The organization also faced criticism that it nominated people accused of unethical behavior.

    After an audit, the foundation overhauled the awards process. Nominees must now provide an alignment statement that demonstrates their support for at least one of the foundation’s stated values of equity, transparency, respect, integrity, community, and passion. In addition, the foundation changed eligibility requirements for voting. Whether these changes are enough to satisfy critics remains to be seen.

    The Beard Foundation will announce the finalists for its restaurant and chef awards as well as the honorees for the Leadership, Lifetime Achievement Award, and Humanitarian of the Year Awards on March 16. Media award finalists will be revealed on April 27. Winners will be awarded in Chicago on June 13.

    Felipe Riccio, March.

    March restaurant Felipe Riccio
      
    Photo by Julie Soefer
    Felipe Riccio, March.
    awards
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    Good God!

    Lively new neighborhood bar shakes up Washington Ave. with diverse menu

    Eric Sandler
    May 27, 2025 | 12:00 pm
    Good God Nadine's bar food spread
    Photo by Becca Wright
    The menu includes shareable snacks such as hummus and shrimp three ways.

    A new neighborhood bar has entered the mix along the Washington Corridor. Good God, Nadine’s opens today (Tuesday, May 27).

    Located in the former Darwin’s Pub space at 33 Waugh Drive, Good God, Nadine’s (yes, with the comma) channels the spirit of “everyone’s favorite eccentric aunt,” according to press materials. In this case, aunt Nadine is serving a range of cocktails and wines on tap paired with a casual, seafood-focused menu. Owners Billy Trainor and Kyle Wiebe also operate Verdegreens Farms, a hydroponic farm in Acres Homes that grows edible greens, herbs, vegetables, and microgreens for Houston-area restaurants and farmers markets.

    “We wanted to create the kind of place where you instantly feel at home — whether you’re in flip-flops or dressed to the nines,” Trainor said in a statement. “Good God, Nadine’s is about big flavors, strong drinks, and good energy. No silver cloches, no pretense — We believe great hospitality doesn’t have to come with a white tablecloth. It comes with laughter, maybe a little profanity, and a vibe that invites you to stay a while.”

    To help stimulate both laughter and profanity, Nadine’s offers a range of frozen, shaken, and stirred cocktails. Options include The Houstonian (a gin and tonic riff with an herbal kick from cinnamon, star anise, juniper, and thyme), the Mango Sticky Rice (a clarified cocktail with vodka, coconut milk, mango, and pandan leaf), and the frozen Serrano Pineapple T&T, which is made with tequila, tonic, pineapple, lime, and pineapple-serrano syrup.

    Helping take the edge off is the restaurant’s food menu that pulls from a range of influences that includes Southern, Creole, Mexican, and Vietnamese. It starts with raw bar selections such as raw oysters, aguachiles, and the Prawn Party, a shareable plate of cold-boiled shrimp prepared three ways — cold boiled, Szechuan-style salt and pepper, and shrimp salad — served with sauces, garlic bread, and asparagus. Entrees include a smash burger, po’ boy (choice of roast beef, shrimp, or mushroom), and rotating daily specials such as meatloaf Wellington, fried chicken coq au vin, and pho-spiced pork chops.

    To convert Darwin’s into Nadine’s, Trainor and Wiebe turned to Houston’s Gin Design Group. They divided the venue into three spaces: an indoor bar with tile and brass accents, an air-conditioned patio, and a garden patio.

    Good God, Nadine’s is open nightly from 4 pm to midnight. Happy hour is available from 4-7 pm. Sunday brunch will be added in the coming weeks.

    Good God Nadine's bar food spread
      

    Photo by Becca Wright

    The menu includes shareable snacks such as hummus and shrimp three ways.

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