CELEBRATING OMAHA'S 2023 JAMES BEARD AWARD SEMIFINALISTS
Last Wednesday, the semifinalists for the 2023 James Beard Awards were announced, and 4 Omaha chefs were named as semifinalists: Jessica & Paul Urban (Block 16) and Dave Utterback (Yoshitomo; Koji) for Best Chef Midwest and Kane Adkisson (kano) as Emerging Chef. This is a big deal; the Beard Awards are a celebration of America’s finest culinary talent, and simply getting a nomination is a recognition of outstanding excellence.
But what do these semifinalist nominations mean exactly? What are the Beard awards? What’s Omaha’s history with them? The answers to that and more are below.
What Are the James Beard Awards?
Established in 1990, the James Beard Awards are among the highest honors for a chef or restaurant. The awards aim to highlight the best restaurants and chefs in America by recognizing “exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.”
There are 23 categories, ranging from Outstanding Chef to Best New Restaurant, Outstanding Pastry Chef or Baker, and Best Chef for 12 different regions. 20 chefs/restaurants are named semifinalists for each category.
What Other Omaha Chefs Have Been Nominated?
According to the James Beard records, 13 Omaha chefs have combined for 21 semifinalist nominations.
- 2023: Jessica & Paul Urban (Block 16); Dave Utterback (Yoshitomo; Koji); Kane Adkisson (kano)
- 2022: Anthony Kueper (Dolce)
- 2020: David Utterback; Ben Maides (Au Courant)
- 2019: Tim Nicholson (The Boiler Room)
- 2018: Tim Nicholson
- 2017: Tim Nicholson
- 2016: Clayton Chapman (The Grey Plume)
- 2015: Clayton Chapman
- 2014: Jon Seymour (V. Mertz)
- 2013: Clayton Chapman
- 2012: Clayton Chapman; Paul Kulik (The Boiler Room)
- 2011: Clayton Chapman; Jennifer Coco (The Flatiron Cafe)
- 2010: Jennifer Coco; Dario Schicke (Dario’s Brasserie)
- 2009: Jennifer Coco
- 2008: Jennifer Coco
*V. Mertz was also nominated for Outstanding Wine Service in 2010.
Who Are Omaha's 2023 Semifinalists?
Jessica & Paul Urban, Block 16
Jessica and Paul own and operate Block 16, which is widely recognized as one of Omaha’s best and most beloved restaurants. The two chefs have backgrounds in fine dining, but now channel their creativity, passion, and attention to detail into burgers, sandwiches, and other street food. While many of the dishes on the menu (not to mention a new special every day) may seem wild and wacky, great thought and care goes into each one to create a cohesive masterpiece.
- Dishes to try if visiting for the first time: Poutine Burrito; Croque Garcon; Sloppy Nick
Dave Utterback, Yoshitomo; Koji
Utterback’s incredible sushi and small plates at Yoshitomo put him on the Beard Awards’ map in 2020, when he received his first semifinalist nod. Honestly, the recognition was long overdue; Yoshitomo’s nigiri, sashimi, and rolls are so eye-opening you’ll never be able to look at other regional sushi restaurants the same way again.
Utterback beefed up his resume by opening Koji, Omaha’s first restaurant dedicated to yakitori, in 2022. The restaurant specializes in skewers with bite-sized pieces of meat (including all parts of the chicken), small plates, and sushi rolls. The chicken that emerges from these skewers is incredibly juicy, and Utterback pairs it with genius components to accentuate the flavor and smoky kiss from the charcoal grill.
- Dishes to try if visiting Yoshitomo for the first time: Aburi Wagyu; Kani Miso; Moriwase Nigiri; Saigon Roll
- Dishes to try if visiting Koji for the first time: Tsukune; Rosella; Kani Miso; Kare
Kane Adkisson, kano
Adkisson’s career began in Omaha, but it took him across America and the globe before he started kano, his pop-up dinner series, in San Francisco. His goal was to highlight Nebraska cuisine in tasting menu form, with playful and creative takes on steak, corn, and of course, the Runza. He maintained those ethos after returning to Omaha, where he’s hosted his pop-up in several restaurants and now focuses on private experiences in homes.
I’ll be honest; I haven’t experienced a kano dinner yet. But it’s on my bucket list. I will taste this genius’ food before I die, one way or another.
What Comes Next For These Chefs?
Nominees for each award will be announced on March 29. The winners will be unveiled on June 5. No Omaha chef has yet to advance to the Nominee round.
What Does This Mean for Omaha's Food Scene?
Omaha’s restaurant community has grown by leaps and bounds over the past decade, but national recognition has come slowly. This is a sign that things could be changing.
This is the first time Omaha has had more than two nominees, and when you consider the stakes, the semifinalist nods are really honoring. Adkisson is recognized as one of the 20 best rising chefs in the nation, while Omaha garnered two of the 20 semifinalist nominations for a Midwest region that encompasses 8 states.
Omaha is on the map, and quite frankly, it’s about time.
I understand that it’s difficult for national pundits to keep tabs on the cuisine in every food city, but Omaha’s growth deserves its due. We’ve come a long way recently, as Omahans have branched out from their traditional steakhouses to embrace tasting menus, pop-ups, and all types of different cuisine. If you would’ve told me 10 years ago that Omaha had standout restaurants representing India, Nepal, China, Japan, Mexico, Vietnam, France, and South America, I’d have scoffed at you. Now, it’s just reality.
And I think we’re just scratching the surface. I believe Omaha is just beginning to flex its culinary muscle. Just wait until the Beard Awards see what Ashish Sathyan is doing at Kinaara, or what Nick Strawhecker has created at Dante. And I don’t know what Tim Nicholson needs to do to garner more attention at The Boiler Room, but he serves some of the best plates I’ve enjoyed anywhere.
Look, I acknowledge that I’m biased. Omaha is my city, and I’ve fallen head over heels for this food community. But I feel I can be objective when I say it’s one of America’s fastest rising food cities, and the latest Beard Award nominees affirm that belief.