Columbus chef, bakery, and bar all tapped as 2025 James Beard Semifinalists


Congratulations to three Columbus institutions who were announced as 2025 James Beard Semifinalists today.
Considered to be among the nation’s most prestigious honors, the James Beard Awards® recognize exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to equity, sustainability, and creating a culture where all can thrive.
We already know Columbus is growing to be a culinary powerhouse, and it’s incredible to be recognized by a national institution as so!
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Best Chef: Great Lakes (IL, IN, MI, OH) – Chef Avishar
Former Top Chef contestant and Ohio State graduate Avishar Barua is being recognized specifically for his restaurant Agni, located in the Brewery District at 716 S. High St., but he’s also the mastermind behind the ever-popular spot for coffee and sandwiches, Joya’s, in Worthington. Both of his restaurants infuse Bengali staples with American twists, and both of the spots are a must-try in Columbus.

Outstanding Bar: All Regions – Law Bird
Back in 2017, Annie Williams Pierce was the first woman to win the United States Bartenders Guild’s Most Imaginative Bartender competition, so it’s no wonder that the Brewery District bar, Law Bird, that she opened with her husband Luke continues to “wow” everyone, and it’s not surprising that they’ve been recognized as a James Beard Semifinalist, even six years after opening. This bar just continues to get better. Law Bird’s current menu is inspired by The Museum of Modern Art, with crafted cocktails as direct interpretations of some of their favorite pop art pieces, abstract expressionism, minimalism, and beyond. Try the “Water Lillies and the Japanese Bridge” by Claude Monet, with Bombay Sapphire, Jasmine Tea, Salted Lemon, and Bay Leaf Vermouth.

Outstanding Bakery: All Regions – Dan The Baker
For Dan Riesenberger, baking bread is his meditation. “I’m not a religious person at all, but making sourdough bread becomes a spiritual experience. It nurtures people. It nourishes people. It’s a beautiful thing,” he told 614 awhile back. Reisenberger utilizes cultured French butter to laminate his dough, along with fresh and local ingredients to make pastries such as citrus melange & blood orange danishes, potato onion knishes, and their most popular seller, the country sourdough loaves.

We’re ecstatic for all of you. Thank you for making Columbus a cooler place!
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