The James Beard Foundation gave out its annual culinary awards Monday night in Chicago, with the chefs and co-hosts Andrew Zimmern and Nyesha Arrington handing out gold medals to chefs, restaurateurs, bakers and bartenders from across the United States.

To reflect the growing influence of cocktail and bar culture, three new awards were given out this year: best new bar, outstanding professional in beverage service and outstanding professional in cocktail service.

New York City restaurants won three of the six major national awards: outstanding chef (Jungsik Yim of Jungsik), outstanding hospitality (Atomix) and outstanding restaurateur (Lee Hanson and Riad Nasr of Frenchette, Le Rock and Le Veau d’Or).

It was the 35th edition of the black-tie gala, which has been transformed from a Monday-night-only event (to allow chefs to squeeze in a trip when restaurants are traditionally closed) to a full weekend of panels and pop-ups. (Food media professionals like writers, directors, podcasters and influencers received their awards at a ceremony on Saturday.)

The awards program was suspended in 2020 and 2021 as the industry responded to the pandemic, and as the foundation tried to incorporate rapidly evolving ideas about race, gender, privilege and workers’ rights. Since then, priorities have shifted away from the traditional guest experience — food, service and décor — and toward evaluating chefs and restaurants as employers, community members and professional leaders.