The James Beard Foundation celebrates the best of the best in the American culinary industry, uplifting craft and authenticity over bawdiness or high cost. Each year since 1990, the foundation has hosted their now iconic awards program recognizing gastronomists all across the country, with emphasis on regional and local cuisine; after all, Chef James Beard himself was a pioneer of the idea of an eclectic but recognizable \u201cnational cuisine\u201d\u00a0in the US, attributed to food traditions specific to the 50 states.\u00a0<\/p>\n
None of Milwaukee\u2019s nominees (or Wisconsin\u2019s, for that matter) took home a win in 2026. However, Milwaukee\u2019s representation has always been decently strong amongst fellow nominees, certainly nothing to sneer at; over the last couple of years, nearly a dozen Milwaukee eateries and watering holes have crossed the semifinalist or finalist threshold for the prestigious awards, especially remarkable considering most of the award categories are nationwide.<\/p>\n
Aside from the obvious prestige, local restaurateurs remark that the benefits of even being nominated for the James Beard awards are far-reaching. \u201cIt validates the hard work you do day in and day out to make what seems like magic happen in the dining room,\u201d says Melissa Buchholz, co-founder of Odd Duck. She says the recognition also follows chefs and staff when they move on to a different restaurant, sometimes even \u201cacross the nation.\u201d<\/p>\n
For most, finding out they\u2019ve been nominated is a complete surprise, albeit completely flattering and humbling. Chef Gregory Le\u00f3n of Amilinda, a repeat nominee, shares that he only discovered his first two nominations \u201cthrough calls from friends who had seen the announcement.\u201d He furthers: \u201cThere\u2019s something surreal about hearing your name in that moment. You\u2019re hoping for it, but it still catches you off guard. Then you get to share that excitement with your team because they helped make it happen.\u201d Asked what it was like to discover their nomination for Best New Bar, a new James Beard category in 2025, founder of Agency Cocktail Lounge Ryan Castelaz confesses, \u201cI swear to God I let out a scream in the middle of this coffee shop! I had to excuse myself for a moment to compose myself outside.\u201d<\/p>\n
Take a peek at the last two years of Milwaukee area James Beard nominees and consider stopping by, if not to concur with the judges\u2019 opinions, then at least to see what all the fuss is about. You can also nominate your favorite local establishments for the 2027 awards cycle until November 30, 2026 at jamesbeard.org\/awards\/how-to-enter.<\/p>\n
\n1033 Omakase \u2014 Walker\u2019s Point:\u00a0Finalist for Best New Restaurant 2026<\/p>\n
Milwaukee\u2019s newest Omakase restaurant offers the traditional Japanese iteration of chef\u2019s choice: omakase,\u00a0meaning \u201cI\u2019ll leave it up to you.\u201d But don\u2019t expect your standard nigiri here. 1033 offers a Classic (10-course) or Supreme (14-course) omakase, built of chef-curated small plates and sushi dishes that change seasonally, like Chawanmushi (egg custard), Bafun Uni (sea urchin) and a seared Wagyu filet. Good luck getting a seat though, as the exclusive dining counter at 1033 Omakase is reservation-only, usually booked at least three months out\u2014but the anticipation of snagging a seat or two at this venerated cool kids club, sometimes on a last-minute cancellation, only makes the experience more exciting.<\/p>\n
Agency Cocktail Lounge \u2014 Downtown\/Near Yankee Hill:\u00a0Finalist for Best New Bar 2025<\/p>\n
You can have it both ways at Agency. Housed in the swanky Dubbel Dutch boutique hotel, Agency is Milwaukee\u2019s premiere hybrid bar, \u201cwhere every cocktail on our menu is available in equally delicious alcoholic and non-alcoholic formats,\u201d explains Ryan Castelaz. He furthers that Agency\u2019s mission is to make \u201can indelible night out accessible to everyone, regardless of their decision to consume alcohol,\u201d a departure from regional cultural norms that so often tie social gatherings out on the town inextricably to booze. Current menu offerings include Greek mythology-inspired beverages and hors d’oeuvres pairings, old standbys like a French spritz or white Russian, and the ever-popular dealer\u2019s choice.<\/p>\n
\nAmilinda \u2014 Downtown: Semifinalist for Outstanding Chef 2025 (Gregory Le\u00f3n)<\/p>\n
For over a decade, Amilinda has delighted Milwaukeeans with the flavors of Iberia, from its pop-up days at the National Cafe to its current full-fledged dinner service. Their menu rotates weekly, responding to changing seasons, local produce availability and the chefs\u2019 own creativity. \u201cMy approach to cooking is about knowing how to get the most out of an ingredient and having the confidence to let it speak,\u201d says Chef Le\u00f3n. He aims for his kitchen to be a force for good. \u201cAs a gay, Latino chef, there is also something meaningful about being visible in an industry where people haven\u2019t always had equal opportunities or felt welcome. The recognition is also a testament to how great my team is. My name might appear on the announcement, but their talent, dedication and care are in every plate and every guest experience.\u201d<\/p>\n
Birch \u2014 Lower East Side\/Near Brewer\u2019s Hill:\u00a0Semifinalist for Best Midwest Chef 2025 (Kyle Knall)<\/p>\n
Just around the corner from the Pleasant Street Bridge, this farm-to-table restaurant has received two James Beard nominations in the mere five years since opening. Year round, chefs select fresh local produce from the West Allis Farmers Market and Stone Bank Farm (the latter of which Chef Knall is Culinary Director), crafting a hyper local rotating dinner menu and seasonal tasting selection. Stop by during their monthly Trattoria pop-up (a traditional, modest Italian dinner service without paper menus), and don\u2019t skip the buttermilk semifreddo or chocolate tart for dessert.<\/p>\n
Bryant\u2019s Cocktail Lounge \u2014 Historic Mitchell Neighborhood\/Near Clocktower: Semifinalist for Outstanding Bar 2025<\/p>\n
It\u2019s almost no surprise that Bryant\u2019s, Milwaukee\u2019s oldest cocktail lounge, is a repeat James Beard nominee, most recently in 2025. Tucked away just off of Lapham Boulevard, Bryant\u2019s has been open in some iteration since the 1930s, renovated in the \u201870s following a devastating fire. They do not have a customer-facing menu; instead, they invite you to suggest your preferred flavor palette to the mixologist and let them surprise you with one of their 400+ unique cocktails.<\/p>\n
Ca\u2019Lucchenzo \u2014 Wauwatosa: Finalist for Best Midwest Chef 2026 (Zak Baker)<\/p>\n
Nestled in Tosa, this Italian restaurant is perhaps the closest you can get to the Amalfi coast without leaving Wisconsin. \u201cZak has spent more than 30 years refining his approach to Italian cooking,\u201d says partner and proprietor Sarah Baker. Their menu rotates in sync with Midwest seasons while reflecting regional Italian cuisine: Northern and Central Italy in cold weather and Southern Italy and the coasts in warm weather. All of Zak\u2019s pasta is made in house, with an excellent wine pairing for each dish selected by Sarah.<\/p>\n
\nEsterEv \u2014 Bay View: Semifinalist for Best Midwest Chef 2025 (Dan Jacobs and Dan Van Rite)<\/p>\n
If you know the Milwaukee culinary scene even a little bit, you know this dynamic chef duo. At EsterEv, the two Dans have curated a holistic chef\u2019s table experience, featuring creative plates like the caviar tater tot and mafaldine, as well as rotating events like Mother\u2019s Day Tea and guest chef spots. The chef\u2019s counter booking offers guests a multi course tasting menu served by Jacobs or Van Rite themselves, evidence of the restaurant\u2019s growth while harkening back to its beginnings as a small experimental dining room.<\/p>\n
Mothership \u2014 Bay View: Semifinalist for Outstanding Bar 2026<\/p>\n
New to the ranks of James Beard-honored bars in Milwaukee, extraterrestrial-inspired Mothership is a must-visit, probes and tractor beams not guaranteed. Though a marquee above the bar proclaims they \u201cdon\u2019t have everything,\u201d the Latino\/a\/x owned establishment delicately threads a needle between adventurous craft cocktail lounge and neighborhood dive through offerings (anything from a $2 Hamms to spicy-yet-fruity original concoctions like the Step Papi) and environment (weekly karaoke, barback embroiled with quirky stickers and lewd Hustler trading cards, TV playing Mob Wives\u00a0with closed captions.)<\/p>\n
\nOdd Duck \u2014 Walker\u2019s Point: Semifinalist for Best Midwest Chef 2025 (Ross Bachhuber and Samuel Ek)<\/p>\n
Since opening in 2012, this small plates restaurant has become synonymous with a nice dinner out on the town. 2025 was Odd Duck\u2019s third\u00a0James Beard recognition, and the second regional Best Chef nomination for Ek and Bachhuber. With an equal balance of vegan (try the ratatouille or Egyptian fried cauliflower) and omnivorous (remiss not to mention the pan-roasted duck breast) options, Odd Duck specializes in chef\u2019s choice shared group dining experiences, making fine cuisine approachable and fun for everyone.<\/p>\n
Mother\u2019s, a Bay View LGBTQ+ inclusive venue run by Vanessa Rose, also received a James Beard nomination in 2026, but closed earlier this year.<\/p>\n","protected":false},"excerpt":{"rendered":"
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