Here Are the 2026 James Beard Semifinalists in New England
Awards season begins with a spotlight on some fantastic local restaurant talent.
Lê Madeline’s cá nướng branzino and other dishes. Chef Peter Nguyen is among this year’s Best Chef: Northeast semifinalists. / Photo by Rachel Leah Blumenthal
It’s time again for the start of the James Beard Foundation’s annual, months-long awards process for restaurants and chefs. Now in its 36th year, the organization kicks things off with the announcement of the year’s semifinalists. Greater Boston has a little more representation among the national award categories this year (10 to last year’s eight) although fewer in the jam-packed Best Chef: Northeast category (five to last year’s eight). On the broader New England stage, Portland, Maine, Providence, Rhode Island, and Burlington, Vermont have a lot to celebrate with today’s announcement.
With all the recent hubbub about Boston’s first year in the Michelin guide, is there still enthusiasm for the Beards? We’d argue that there’s plenty of room for both. Each honor has quite a bit of weight in the food world and sway with diners, and in the case of broader New England Beard semifinalists, their cities aren’t visited by Michelin (yet), anyway. Plus, Michelin is an international entity, which comes with pros and cons when evaluating our fair city (a broader perspective, to be sure, but maybe less understanding of what makes Boston Boston) while the Beards are solely focused on the United States. Case in point, perhaps: There is very little overlap between this year’s Beard semifinalists and the 2025 Michelin Guide. Just La Padrona and Lenox Sophia appear on both lists. Plus, O Ya—one of the frontrunners for “I can’t believe Michelin didn’t include that restaurant!” reactions—lands among this year’s Beard semifinalists.
La Padrona. / Photo by Brian Samuels
The Beards will be given in 13 national categories this year; there are also 12 regional Best Chef awards given out. Beyond the restaurant and chef awards, there are also media and impact awards, which are announced at different times, and America’s Classics awards honoring icons. Regions alternate years for the latter award, so Boston won’t be in consideration again until 2027 as Sullivan’s Castle Island was recognized in 2025.
Here’s the full rundown on how the awards work, but in short, public recommendations are taken into account through an open call process, and a voting body of appointed judges around the country and Beard Foundation subcommittee members make the decisions. A shortened nominee list will be announced March 31, and winners will be named and celebrated at a June 15 gala in Chicago.
Below, find the Massachusetts restaurant and chef semifinalists for 2026, plus a peek at semifinalists elsewhere in New England.
Jump to:
- Boston-Area Semifinalists in National Categories
- Boston-Area “Best Chef: Northeast” Semifinalists
- Other New England Semifinalists in National Categories
- Other New England “Best Chef: Northeast” Semifinalists
Boston-Area Semifinalists in National Categories
Restaurants
O Ya. / Photo by Rachel Leah Blumenthal
O Ya
Outstanding Restaurant semifinalist
Until the somewhat recent explosion of Boston’s omakase scene, Tim and Nancy Cushman’s love letter to sushi was long one of the only names in the game—it’s nearing its 20th anniversary. For many, it remains an aspirational special-occasion experience: “I’ll splurge on omakase at O Ya when I [insert justification here].” Sure, others are doing 20+ courses for hundreds of dollars these days, too, but something about the serene Leather District space and its petite bites of luxury still beckons.
9 East St., Boston, 617-654-9900, o-ya.restaurant.
Ostra
Outstanding Hospitality semifinalist
It takes a lot to stand out in Boston’s seafood scene, but Ostra has the benefit of being run by the very experienced Columbus Hospitality Group, who’ve been at the forefront of fine dining since opening Mistral in 1997. The Best of Boston winner puts fish on a pedestal with classic white-tablecloth service. Try the paella.
1 Charles St. S, Back Bay, Boston, 617-421-1200, ostraboston.com.
State Road
Outstanding Hospitality semifinalist
This farm-and-garden-to-table island staple—an Obama favorite—is a four-time Best of Boston winner as Best Restaurant, General Excellence, on the Vineyard. (Many of the herbs, fruits, and vegetables come from the restaurant’s own gardens.) Top-notch food; unpretentious tavern-like vibes.
688 State Road, West Tisbury, 508-693-8582, stateroadrestaurant.com.
Strawberry gazpacho at Talulla. / Photo by Rachel Leah Blumenthal
Talulla
Outstanding Wine and Other Beverages Program semifinalist
Fresh off of opening sibling restaurant Fallow Kin in late 2025, the Talulla team now has more cause for celebration with a new Beard semifinalist nod. (Co-owner and chef Conor Dennehy made it to the nominee phase—after the semifinalist list is narrowed down—in 2024, in the Best Chef: Northeast category.) The fine-dining spot has an extensive wine list that highlights personal relationships: “Most of our wines come from people we know or places we’ve been,” they say. The menu offers helpful categories like “powerful and structured” reds and “crisp and mineral-driven” whites.
377 Walden St., Cambridge, 617-714-5584, talullacambridge.com.
Spoke Wine Bar’s sunchoke doughnuts. / Photo by Rachel Leah Blumenthal
Spoke Wine Bar
Outstanding Bar semifinalist
It’s tricky figuring out whether to define Spoke as a bar or a restaurant as this intimate, lively Davis Square venue constantly surprises and delights with the most intriguing plates coming out of its minuscule kitchen. But it excels as a wine bar as well, offering a serious list that might include a Vermont wine made from the aromatic La Crescent grape alongside French, Italian, and other picks galore.
89 Holland St., Davis Square, Somerville, 617-718-9463, spokewinebar.com.
People
A spread of food at Gaaeng, a pop-up supper club. / Photo by Rachel Leah Blumenthal
Pao Thampitak of Gaaeng Supper Club
Emerging Chef semifinalist
Experience Thai like you’ve never tried it at Thampitak’s oft-sold-out Best of Boston Gaaeng pop-ups—and you’ll want to try it again and again, because it’s rarely the same. Thampitak dives deeply into different regions, eras, and ideas for each set of events, with themes like “Lanna 2.0,” a reimagining of Northern Thai culinary traditions, or “Monsoon Season,” an ode to the stormy Southern countryside.
Various locations, instagram.com/gaaeng.bos.
Verveine babka. / Photo by Brooke Elmore
Monica Glass of Verveine Cafe & Bakery
Outstanding Pastry Chef or Baker semifinalist
Acclaimed pastry chef Monica Glass used to create gorgeous desserts at Ken Oringer’s now-closed Clio; now the two have partnered on a Cambridge café where Glass showcases globally inspired, creative treats (that happen to be completely gluten-free). The ube brownie is a must.
298 Massachusetts Ave., Central Square, Cambridge, 617-395-3125, verveinecafe.com.
Whitney Stancil of Cuvée at Chatham Inn
Outstanding Pastry Chef or Baker semifinalist
You’ll have to wait to visit; Cuvée is undergoing renovations, with a reopening set for May 2026. In the meantime, peek at Stancil’s previous edible artwork at the luxe Relais & Châteaux hotel on the Cape, like this and this. Here’s hoping some version of this strawberry shortcake makes a comeback in warmer weather.
UPDATE, 2/1/26: Stancil has joined the team at Clean Slate Eatery in West Dennis as “executive pastry chef, baker, and all around badass.”
359 Main St., Chatham, 508-945-1468, cuveechatham.com.
Pintxos and drinks at Zurito, including pimientos rellenos de bacalao (salt cod-stuffed piquillo pepper) in the left foreground and sobrassada con miel (spicy spreadable sausage with tomato honey on baguette) on the right. / Photo by Rachel Leah Blumenthal
Nader Asgari-Tari of Zurito
Outstanding Professional in Beverage Service semifinalist
Zurito is a Basque-inspired pintxo bar from the BCB3 crew (Somaek, Temple Records, and more), so it’s no surprise the drinks are a focus. Asgari-Tari expertly presides over a massive wine selection that includes over 400 international bottles, a continuation of his efforts when Bin 26 was open in the same space (from the same ownership, in part, as Zurito). Cocktails are fun, too: The coconut rum, brown butter, and cardamom “Butter Sooner Than Later” was one of our favorite sips of 2025.
26 Charles St., Beacon Hill, Boston, zuritoboston.com.
The Koji Club. / Photo by Kristin Teig
Alyssa Mikiko DiPasquale of the Koji Club
Outstanding Professional in Beverage Service semifinalist
DiPasquale was a semifinalist in the same category last year, too—and deservedly so. At her cozy nook of a sake bar at Brighton’s Charles River Speedway, sake novices and experts alike will find something exciting to sip alongside warm hospitality.
525 Western Ave. (Charles River Speedway), Brighton, Boston, thekojiclub.com.
Boston-Area “Best Chef: Northeast” Semifinalists
Duck press dinner at Lenox Sophia. / Photo by Rachel Leah Blumenthal
In addition to the national categories, the Beard Foundation breaks up the country into a dozen areas for regional “Best Chef” awards. (The Northeast region is New England: Massachusetts, New Hampshire, Vermont, Maine, Rhode Island, and Connecticut.) Here are the 2026 semifinalists in Massachusetts.
- Sāsha Coleman of Comfort Kitchen (Dorchester, Boston)
- Amarilys Colon of La Padrona (Back Bay, Boston)
- Luke Fetbroth of Tonino (Jamaica Plain, Boston)
- Shi Mei of Lenox Sophia (South Boston)
- Peter Nguyen of Lê Madeline (Quincy)
Other New England Semifinalists in National Categories
Connecticut
- David Standridge, The Shipwright’s Daughter (Mystic, CT)—Outstanding Chef semifinalist
- ROLi (New Haven, CT)—Best New Restaurant semifinalist
- The Port of Call (Mystic, CT)—Outstanding Wine and Other Beverages Program semifinalist
Fore Street. / Courtesy photo
Maine
- Dana Street of Fore Street, Scales, Standard Baking Co., and others (Portland, ME)—Outstanding Restaurateur semifinalist
- Night Moves Bread (South Portland, ME)—Outstanding Bakery semifinalist
Super Secret Ice Cream. / Photo by Rachel Leah Blumenthal
New Hampshire
- Super Secret Ice Cream (Bethlehem, NH)—Outstanding Bakery semifinalist
Oberlin’s dining room and crudo. / Photos by Brittanny Taylor (left) and Madison Trapkin (right)
Rhode Island
- Oberlin (Providence, RI)—Outstanding Restaurant semifinalist
- Jasmine Watson of Audette (Newport, RI)—Emerging Chef semifinalist
- Claudine (Providence, RI)—Best New Restaurant semifinalist
- Loma (Providence, RI)—Best New Bar semifinalist
- Jesse Hedberg of Club Frills (Providence, RI)—Outstanding Professional in Cocktail Service semifinalist
Juniper Bar. / Photo by Dylan Griffin
Vermont
- Leslie McCrorey Wells of Pizzeria Verità, Trattoria Delia, Sotto Enoteca, and others (Burlington, VT)—Outstanding Restaurateur semifinalist
- Kate Wise of Juniper Bar (Burlington, VT)—Outstanding Professional in Cocktail Service semifinalist
Other New England “Best Chef: Northeast” Semifinalists
Connecticut
- David DiStasi of Materia Ristorante (Bantam, CT)
- Bolivar Hilario of Community Table (New Preston, CT)
- Shilimat Tessema of Lalibela Ethiopian Restaurant (New Haven, CT)
A spread of food at Izakaya Minato. / Photo by Caroline Alden
Maine
- Jeremy Broucek of Bread & Friends (Portland, ME)
- Chris Gould of Central Provisions (Portland, ME)
- Sara Jenkins of Nina June (Rockport, ME)
- Jake Stevens of Leeward (Portland, ME)
- Thomas Takashi Cooke of Izakaya Minato (Portland, ME)
New Hampshire
- Evan Hennessey of Stages (Dover, NH)
Giusto. / Photo by Angel Tucker
Rhode Island
- Kevin O’Donnell of Giusto (Newport, RI)
- Annie Parisi of Jayd Bun (South Kingstown, RI)
- Derek Wagner of Nicks on Broadway (Providence, RI)
Vermont
- Paul Trombly of Fancy’s (Burlington, VT)
- Max Vogel of Ondis (Montpelier, VT)
- Tiara Adorno of the Crooked Ram (Manchester, VT)
