America's Classics: Maria Hines on Seattle's Maneki

Photo by James Collier




One of my all-time favorite Japanese restaurants in Seattle is Maneki. It’s one of those places that makes you feel like you’re being taken care of at your grandmother’s house. It’s been a longtime cooks’ spot for an incredible meal that doesn’t break the bank. The dish I always get is the sakana dinner, which is salt-broiled mackerel served with sashimi and tempura. The mackerel is fried whole and it has such crispy skin on the outside with the luxurious, melt-in-your-mouth flesh on the inside. It’s a soulful food experience. 

—Maria Hines, JBF Award Winner




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Awards Watch: Meet the 2016 America's Classics

The 2016 James Beard Foundation's America's Classics


Today we're excited to announce a perennial Beard-Award favorite: the America's Classics winners! This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. Read on to learn more about our 2016 America's Classics. The winners will receive their medallions at the James Beard Awards Gala at Lyric Opera of Chicago on Monday, May 2.  


Read the full 2016 America's Classics press release. And don't forget: our new cookbook, James Beard's All-American Eats, featuring stories and recipes from past America's Classics winners, is now available. 


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Introducing Our New Cookbook, "James Beard's All-American Eats"


What makes a restaurant an America’s Classic? The James Beard Awards committee’s official definition is “a restaurant with timeless appeal, beloved in its region for quality food that reflects the character of its community.” An America’s Classic also must have been operating for at least ten years and be locally owned. Unofficially, but fittingly, these establishments are often brimming with history and stories; eating at one can transport you to a bygone era. All are worth a detour, some extra miles on the odometer.



Since 1998, nearly 100 eateries, from Prince’s Hot Chi... Read more >

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What's Cooking: Our Favorite Cauliflower Recipes


We think it's safe to say that cauliflower is having its moment. From crispy fritters to a silky puréed base for seafood to a stand-alone vegetarian entrée, we're devouring the cruciferous edible in a myriad of del... Read more >

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Ask a Chef: Beard Award Semifinalist Paul Fehribach


A three-time James Beard Award semifinalist for Best Chef: Great Lakes, Paul Fehribach has earned critical acclaim at Chicago's Big Jones for his Southern heirloom cooking. For his upcoming Beard House dinnerFehribach will lead guests on a time-traveling sojourn to the winter of 1840 with a tavern-inspired menu as American as apple pie. We chatted with the insightful culinarian about what American cuisine really means, legendary chef Edna Lewis, and why he stopped second-guessing himself.




What is your inspiration... Read more >

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Featured Menu: Toast of Montauk


With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately.


Wednesday, February 24, 2016
Toast of Montauk


Although the chance to lounge on the sand in Montauk is still a few months away, diners can tap into their summer fantasies when chef Michael Bingham brings the sought-after seaside fare of Dave’s Grill to the Beard House kitchen. The charming waterfront hot spot has some of the East End’s toughest seats to snag during the summer, but for one night only, the seasonal showstopper will relocate to West 12th... Read more >

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What We're Reading This Week


Take it slow: rethink your vegetable-roasting method with this simple tip. [Bon Appétit


Milan’s Bollate prison addresses criminal issues as it opens an upscale restaurant within its walls. [MUNCHIES


Danny Meyer has partnered with Delta Airlines to improve the quality of food in the skies. [New York Times


Anthony Bourdain lists his top 10 dream dishes for his upcoming New York City food market. [Grubstreet]


What is yuzu kosho and how do I use i... Read more >

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Happy Hour: The Patterson House's Presidential Suite Cocktail


Upgrade your standard Old Fashioned recipe with the delicious Presidential Suitea top-level, super luxe version of the classic drink. This boozy tippler is crafted by the skilled bartenders at Nashville's Patterson House, an upscale cocktail haven and newly minted 2016 JBFA semifinalist for Outstanding Bar Program. A spirited mix of bourbon, rye, and rum, this beverage also includes the satisfying combin... Read more >

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On the Menu: Week of February 22


Here’s what’s coming up at the James Beard House and around the country:

Monday, February 22, 7:00 P.M.

25 Years of Friendship in Food and Wine​

Great pairings of food and wine are more than the sum of their parts, with the individual components playing off each other to elevate the whole. Join us as Beard Award nominee Todd Hall and lauded winemaker Dennis Cakebread draw on their longstanding friendship to craft a collaborative Beard House menu not to be missed.


Tuesday, February 23, 7:00 P.M.

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Eye Candy: Peter Chang's Cucumbers Stuffed with Shrimp and Pine Nuts


Chinese New Year is always a spirited celebration at the Beard House, and this year’s fusion-inspired feast was no exception, featuring a first-class roster of D.C.-area chefs preparing a jubilant pan-Asian repast. Peter Chang, Scott Drewno, and K.N. Vinod rang in the Year of the Monkey with a menu spanning from Sichuan Province to California to the Subcontinent, enticing Beard House diners with flavors spicy, sour, savory, and sweet. Chang, known for his elevated take on Sichuan cuisine and penchant for peppercorns, eased guests into the meal with a cooling canapé of cucumbers stuffed with shrimp and pine nuts. These bite-sized canoes of crunch mixed the subtle sweetness of the shrimp with the toasted earthiness of the pine nuts, all underpinned by the refreshing cucumber. With this singular hors d’oeuvre Chang adeptly set the stage for the decadent dumplings, masala, potstickers, and hot-and-numbing sauce that made thi... Read more >

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