menus

With burger concepts popping up everywhere and burgers showing up on a majority of menus, it's tough to stand out from the crowd. Some operators are finding that regional flavors and ingredients are a smart way to differentiate their burgers.

The James Beard Foundation honored the country’s best chefs, restaurants, bars, sommeliers and other industry luminaries at a black-tie gala at New York’s Lincoln Center on Monday, May 7th. Here’s a rundown of the night's stars, with links to their winning restaurants.

The classic gimlet is half gin and half Rose’s lime juice—simplicity itself. These days, bars and restaurants are creating their own variations of the sophisticated cocktail within these parameters, adding fruity, vegetal or herbal accents and sometimes changing up the spirit.