There’s nothing quite like the electricity of Awards weekend, and being back in Chicago for this year’s James Beard Foundation Awards was exhilarating. The culinary industry continues to shine brighter every year, and 2025 was no exception.A huge congratulations to Carlos Delgado, named Best Chef: Mid-Atlantic for his incredible work at Causa and Amazonia in Washington, D.C. We’re also raising a glass to Cindy Wolf and her team at Charleston in Baltimore for taking home the award for Outstanding Wine and Other Beverages Program. Cheers to both for bringing honors home to the region.Of course, we’d be lying if we didn’t say we were a little heartbroken that some of our incredibly deserving local finalists — Scott Drewno & Danny Lee of The Fried Rice Collective, Miguel Guerra & Tatiana Mora of Mita, and Susan Bae of Moon Rabbit — didn’t return with medals this year. But our fingers are already crossed for 2026.Congratulations to the Winners of the 2025 James Beard Foundation Restaurant and Chef AwardsOutstanding RestaurateurLee Hanson and Riad Nasr, Frenchette, Le Veau d'Or, and Le Rock, New York, NYOutstanding Chef Jungsik Yim, Jungsik, New York, NYOutstanding RestaurantFrasca Food and Wine, Boulder, COEmerging Chef Phila Lorn, Mawn, Philadelphia, PABest New RestaurantBûcheron, Minneapolis, MNOutstanding BakeryJinJu Patisserie, Portland, OROutstanding Pastry Chef or BakerCat Cox, Country Bird Bakery, Tulsa, OKOutstanding Hospitality presented by American AirlinesAtomix, New York, NYOutstanding Wine and Other Beverages ProgramCharleston, Baltimore, MDOutstanding BarKumiko, Chicago, ILBest New BarIdentidad Cocktail Bar, San Juan, PROutstanding Professional in Beverage ServiceArjav Ezekiel, Birdie's, Austin, TXOutstanding Professional in Cocktail ServiceIgnacio "Nacho" Jimenez, Superbueno, New York, NYBest Chefs: Best Chef: CaliforniaJon Yao, Kato, Los Angeles, CABest Chef: Great Lakes (IL, IN, MI, OH)Noah Sandoval, Oriole, Chicago, ILBest Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)Carlos Delgado, Causa and Amazonia, Washington, D.C.Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)Karyn Tomlinson, Myriel, St. Paul, MNBest Chef: Mountain (CO, ID, MT, UT, WY)Salvador Alamilla, Amano, Caldwell, IDBest Chef: New York StateVijay Kumar, Semma, New York, NYBest Chef: Northeast (CT, MA, ME, NH, RI, VT)Sky Haneul Kim, Gift Horse, Providence, RIBest Chef: Northwest and Pacific (AK, HI, OR, WA)Timothy Wastell, Antica Terra, Amity, ORBest Chef: South (AL, AR, FL, LA, MS, PR)Nando Chang, Itamae AO, Miami, FLBest Chef: Southeast (GA, KY, NC, SC, TN, WV)Jake Howell, Peninsula, Nashville, TNBest Chef: Southwest (AZ, NM, NV, OK)Yotaka Martin, Lom Wong, Phoenix, AZBest Chef: TexasThomas Bille, Belly of the Beast, Spring, TX

This Sellout Collab Pizza in D.C. Is Here to Stay; Plus, a Mount Pleasant mainstay celebrates seven years, Moon Rabbit hosts top female pastry chefs (featuring mini interviews by Nycci Nellis), and more intel from Emily Venezky for Eater DC, here.Photo: Maria Rebrikova for Slice & Pie 

Nycci's top picks for Pride eats on the parade path and drag brunches to celebrate! Plus, other Pride parties and food & drink specials in DC this weekend!

Hey there, it’s me—Nycci Nellis—and welcome back to Industry Night!Today’s show is a big one. We’re talking steak, style, and serious star power. That’s right, I’m coming to you from the stunning CUT DC, the sleek, modern steakhouse tucked inside Rosewood Washington, D.C., right in the heart of Georgetown.Now, if you’ve ever had a dry-aged ribeye that made you want to cry happy tears or a martini that just hit different, then you’ve likely been touched by the culinary genius of Wolfgang Puck—a global hospitality icon whose name is synonymous with innovation, elegance, and incredible food - smoked salmon pizza anyone?Wolfgang’s CUT concept has evolved into a powerhouse brand with locations around the globe, and CUT DC—helmed by Executive Chef Andrew Ho—is his Mid-Atlantic love letter, bringing refined service and bold flavors to one of the city’s most charming neighborhoods. And now, CUT is adding weekday lunch to the mix, raising the stakes on the return of the business lunch. (Yes, martinis included.)So today, we’re diving into the evolution of CUT, what’s inspiring Wolfgang right now, and how he sees the dining landscape shifting, both here in the U.S. and around the world. Listen to the full episode here or watch it here.