Michael Fojtasek (Olamaie) and Bryce Gilmore (Barley Swine) have received finalist nominations in the “Best Chef: Southwest” category for this year’s James Beard Award. Along them in the category are Steve McHugh (Cured), Martin Rios (Restaurant Martin) and Alex Seidel (Mercantile Dining & Provisions). Here’s a glimpse of Austin’s nominated finalists.
Photos by Josue Reynoza
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Chicharon, house made cheese cracker, rye cracker, glazed pecans and caramalized white chocolate.
Spiced cauliflower, chermoula, citrus and candied peanuts.
Wagyu barbacoa rolled pasta, grilled greens and pistou.
A chef adding the finishing touches to a dish.
A glimpse of the interior in Olamaie.
Chicken liver with mascarpone cheese mousse, strawberry sugar and parsley powder on white bread toast
Barton Springs Mill peanuts, Austrian green pea hummus, buttermilk creme and burnt benne oil
Olamaie’s famous biscuits with honey butter and sea salt.
Gulf white shrimp with jefferson red rice, butter cracker, tabasco and cauliflower.
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