Brenna Houck

1 week ago | chicago.eater.com | Emily Venezky |Brenna Houck

Chicago’s hospitality industry didn’t leave empty-handed this year. Celebrated West Loop Japanese bar Kumiko and chef Noah Sandoval of Oriole leave the awards tonight with medals. Kumiko was named the 2025 winner for Outstanding Bar, a category that included lauded bars Scotch Lodge, the Lovers Bar, Water Witch, and Wolf Tree. Owner Julia Momosé accepted the award on behalf of her team at the Restaurant and Chef Awards Gala on Monday, June 16, at the Lyric Opera in Chicago.

1 month ago | pdx.eater.com | Brenna Houck |Erin DeJesus |Paolo Bicchieri

Welcome to The Best Dishes the Eater Portland Team Ate This Month,featuring the dishes that thePortland-based Eater team can’t stop thinking about. Chirashi at Fish & RiceI’m of the opinion that one of life’s best splurges is super-fancy picnic food, eaten in partial shade on a dry blanket in the grass.

2 months ago | detroit.eater.com | Brenna Houck

Galdo Photo/James Beard Foundation The committee has spoken. On Wednesday, April 2, the James Beard Foundation announced its official finalists in the running for chef, restaurant, and bar categories across the U.S., and lo and behold — Michigan has exactly one nominee.

Mar 3, 2025 | detroit.eater.com | Ashok Selvam |Brenna Houck

Paczki Day could low key be one of metro Detroit’s most cherished holiday traditions. Taking place on Fat Tuesday — this year it’x March 4, it’s a time for Catholics (and those who just like to party) to indulge in the days ahead of the 40 days of sacrifice associated with Lent. It starts with a Polish-style doughnut in all of its doughy, sugary, and creamy, custardy, or fruity-filled glory dusted in powdered sugar or encased in an icing glaze.

Feb 26, 2025 | chicago.eater.com | Brenna Houck

The James Beard Awards committee bestowed an America’s Classics Award on South Side icon and trailblazer in Chicago barbecue, Lem’s Bar-B-Q, today — cementing its status nationally as a cultural touchstone. The restaurant institution was established by brothers Myles and Bruce Lemons in 1954, and James B. Lemons in 1968, who created what are arguably Chicago’s most famous rib tips, slathered in an equally coveted secret recipe, smoky, tangy vinegar sauce.