🚕 NYC Wins Big at 2025 James Beard Awards

Good Morning NY!

This week’s edition is packed with stories that show how deeply food is woven into the fabric of this city.

From major wins at the James Beard Awards to a teen’s inspiring taco debut in Park Slope, NYC’s culinary pulse is stronger than ever.

We’ll take you behind the scenes of a surprise restaurant closure that shook the Upper West Side.

Get a taste of what the editors at Eater are loving right now—and what you might want to try next.

Plus, we’ll explore the bold trends shaping restaurant dining in 2025, from AI to African grains.

Let’s dig in.

NYC Dominates 2025 James Beard Awards

New York City made a triumphant return to culinary glory at the 2025 James Beard Awards.

After years of being largely overlooked, several of the city’s top talents claimed national honors.

Vijay Kumar of Semma was named Best Chef: New York, fresh off Semma’s NYT ranking as the best restaurant in the city.

Le Veau d’Or’s revival earned Lee Hanson and Riad Nasr the title of Outstanding Restaurateurs.

Jungsik Yim of the pioneering Korean fine dining spot Jungsik took home the Outstanding Chef award.

Atomix, led by a former Jungsik chef, was recognized for Outstanding Hospitality.

Superbueno’s Ignacio “Nacho” Jimenez won Outstanding Professional in Cocktail Service.

The wave of recognition signals a shift, after years where cities like Chicago and Portland dominated.

This year’s wins confirm what locals already know—NYC remains a powerhouse in American dining.

And the Beard Foundation is paying attention once again.

Brooklyn Teen Opens Taco Spot Before Graduation

At just 18 years old, Aiden Sterlin has launched his own taco joint in Park Slope.

Tacos Del Barrio opened last month and is already drawing about 165 customers daily.

The James Madison High School senior juggles classes in the morning and restaurant shifts until midnight.

He still finds time for homework, often staying up until 3 a.m.

Menu standouts include tacos al pastor, carne asada burritos, tres leches cake, and corn ribs.

Sterlin runs the business with a staff of eight and no prior restaurant experience.

He credits his discipline to playing basketball and saving money from lifeguarding.

A connection at Lifetime gym helped him partner with Poke Bowl United to secure a lease.

His graduation is June 23, and he's planning a gap year to grow the brand.

A second location in Lower Manhattan is already in the works for this fall.

What Eater Editors Are Eating Right Now

Eater NY editors shared their top bites of the week in their June 9 roundup.

Three standout dishes made the cut, each worth adding to your summer hit list.

A perfectly charred pizza topped with seasonal ingredients delivered the kind of flavor that stops you mid-bite.

A plate of Filipino fried chicken wowed with its crispy skin and bold seasoning.

The third dish, a juicy half-chicken, impressed with its expert roast and depth of flavor.

No surprise—each pick reflects the editors’ deep obsession with quality and craft.

Whether you’re craving comfort food or something with a global twist, these three dishes hit the mark.

It’s a simple reminder that some of NYC’s best meals are often hiding in plain sight.

Let Eater’s taste buds guide your next dining decision.

You might just find a new favorite before the week is over.

Jacob’s Pickles Flagship Shut Down Over Health Violations

The beloved Upper West Side location of Jacob’s Pickles has been temporarily shut down.

Health Department inspections on June 4 and June 6 uncovered a series of serious violations.

Live rats, cockroaches, and filth flies were found on the premises.

Other issues included improper food storage, sewage malfunctions, and missing backflow devices.

Hot food was being kept below the required 140°F temperature.

The restaurant also lacked a pest control contract and had no extermination records on file.

Its “C” health grade, issued in December, was not properly displayed.

Owner Jacob Hadjigeorgis says the team is urgently working to address all violations.

They plan to reopen once the restaurant is fully compliant.

A relocation to a larger space on Columbus Avenue is also in the works for later this year.

Other Jacob’s Pickles outposts in DUMBO, Moynihan Train Hall, and Norwalk remain open and in good standing.

What’s Next for Restaurants in 2025

Chefs and industry experts are predicting bold shifts in how we dine out this year.

African grains like millet and teff are expected to appear more frequently on menus.

These grains are celebrated not only for their nutrition but also for their climate resilience.

Dessert caviar is also on the rise, adding elegance and surprise to the final course.

Expect to see tiny, flavored pearls topping everything from cakes to panna cotta.

Restaurants are also exploring dynamic pricing, adjusting costs based on demand and time of day.

It’s a model already common in travel and entertainment—and now coming to food.

AI will continue its quiet takeover, helping restaurants manage reservations, sourcing, and customer data.

Together, these trends suggest a year where innovation meets sustainability and strategy.

Dining out in 2025 may feel smarter, more global, and just a bit more high-tech.

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