13 APRIL 9-15, 2026 westword.com WESTWORD | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | High Five WHAT WE LOVE ABOUT COLORADO’S 2026 JAMES BEARD FINALISTS. BY THE WESTWORD CAFE TEAM When the James Beard Awards semifi nalists were announced in January, a record seven- teen chefs, restaurants and bar professionals from across the state made the cut. On March 31, the short list of fi nalists was revealed, with fi ve Colorado restaurateurs and bar owners remaining; they represent everything from high-level wine service and boundary-pushing cocktail programs to some of Denver’s most exciting kitchens. Winners will be announced at a ceremony in Chicago on June 15. Among this year’s Colorado fi nalists is Penelope Wong, who left a long career as a country club chef to launch a food truck that found success — even in the midst of the pandemic. In early 2023, she was among our People to Watch in the Mile High; later that year, she moved Yuan Wonton into a Park Hill brick-and-mortar. In 2024, she was named a James Beard fi nalist in the Best Chef: Mountain category for the fi rst time. Now she’s celebrating her third consecutive year making the fi nalist cut in that category. “Honestly, it feels as unbelievable as the fi rst time, when I felt like I was at an awards ceremony and the announcer called the wrong name,” she says. “As the only woman on both this year’s semifi nalist and fi nalist list for Best Chef: Mountain, I’m proud to represent the women in the kitchen who make this industry amazing. And, sincerely, it’s very humbling to be a small part of this continued recognition — on such a platform as the James Beard Foundation — of the im- portance of diversity and culture in cuisine.” Here’s what you need to know about this year’s James Beard Award fi nalists, including what to eat and drink when you visit these top-notch establishments. Outstanding Chef Josh Niernberg, Bin 707 Foodbar, Grand Junction Outstanding Chef is a highly competitive national category, and this is Josh Niernberg’s second consecutive year as a fi nalist. With a total of fi ve James Beard Award nominations throughout his career, Niernberg has brought national attention to the Western Slope. Set in downtown Grand Junction, his acclaimed restaurant Bin 707 Foodbar celebrates the re- gion’s workforce and bounty, which is sourced from ranches, vineyards and orchards, such as those that grow Palisade’s famed peaches. But unlike many seasonal restaurants, Bin does not reshape local ingredients into European-inspired fare. Rather, it takes inspi- ration from places closer to home. In creating each menu, Niernberg refl ects on fl avors from throughout the Southwest and on the trade routes that connect the region to Central and South America, as well as the Pacifi c Rim. This approach is what we love about Bin, as it results in unexpected dishes like elk tartare seasoned with elephant heart plum umeboshi tapenade and a rotating béarnaise featuring preserved local fruit. Chopped Chioggia beets form the base of the equally delicious vegetarian version, which is crowned with a puffed pink crisp. Though this signature starter is a must, guests can choose between a more casual meal — like one centered on maitake mush- room pizza garnished with epazote — or a multi-course dinner starring mains like the ribeye fi let served with fermented purple barley and fondue. Either way, plan to linger in the stylish space over a slice from its pie- only dessert menu. – Abigail Bliss Outstanding Professional in Beverage Service Ryan Fletter, Barolo Grill For Outstanding Professional in Beverage Service, Ryan Fletter of Barolo Grill sets the standard. The longtime Northern Italian staple has been a cornerstone of Denver dining since 1992, with an impressive wine cellar that spans more than 2,000 bottles. Fletter, a thirty-year industry veteran, has built a program centered on small, family-run wineries with a focus on sustainable farming – an approach that has earned the restaurant a Wine Spectator Grand Award and a Michelin Guide Colorado Sommelier Award. The excellence recognized by those acco- lades shows up in the service, with sommeliers intent on fi nding the right pairing for every guest. To fully experience the award-winning selection, opt for the four-course Degustazi- one menu with the wine pairing. Start with the carpaccio di bufalo – delicate slices of Colorado bison layered with gnocco fritto, bagna cauda and buffalo mozzarella – before moving onto one of the housemade pastas (you really can’t miss with any of these). For the main, the Maiale stands out for its pistachio- and-herb-crusted Berkshire pork tenderloin balanced by brown-butter caulifl ower, apricot mostarda and sautéed caulilini. If you’re a cheesecake fan, round out the meal with the torta di formaggio, a Castelmagno cheesecake served with lavender honey and toasted ha- zelnut. Bon appétit! – Sara Rosenthal Outstanding Professional in Cocktail Service McLain Hedges and Mary Allison Wright, Yacht Club Married couple McLain Hedges and Mary Allison Wright are redefi ning what a pairing can look like. While Yacht Club has earned a reputation for its natural wines and inventive cocktails, the real magic lies in its hot dog- and-drink combos. That’s right, hot dog and cocktail pairings. These irreverent spins on traditional tasting menu pairings include the Tropic Thunder ($20), which offers a Lorraine Dog topped with cheeseball spread, celery remoulade, pickled peppers and pecans, alongside a frozen banana daiquiri made with rum, ripe banana, coconut cordial, lime and salt. Then there’s the classic Old Number 7-11 ($9) topped with mustard or ketchup and served with a Jack and Coke. Or go all-out with the Royale with Cheese ($140), which includes two Caviar Dogs topped with crème fraiche and pickled shallots, presented in dinosaur holders, alongside cheeseball spread and a bottle of Champagne. The concept might be eclectic, but the execution is serious. Yacht Club has earned multiple mentions on North America’s 50 Best Bars list, and its sister bar, Rougarou in Five Points, was just named Best New Bar in the 2026 Best of Denver. – Sara Rosenthal Best Chef: Mountain (CO, ID, MT, UT, WY) Penelope Wong, Yuan Wonton As she prepares to go to Chicago for the third time, Penelope Wong is, as usual, grateful for her team. “I don’t know how, but they handle all of the silly ideas I throw out there, and they do it with sincerity, pride and pure talent,” she says. “I often take a step back to watch them, and they’re truly the epitome of a well-oiled machine. I proudly share this recognition with each and every one of them.” Those “silly ideas” often translate to very delicious options for diners, who will fi nd a menu that includes some staples (the chili oil wontons and Szechuan eggplant dumplings are musts) alongside creations that Wong brings from her imagination to the plate. Her advice for fi rst-time guests: “Come with an open mind. We’ve never said we were traditional. I’m a fi rst-generation Asian Ameri- can. I grew up in a very Asian household, but was also infl uenced by the American environ- ment. The fl avors and dishes we share at Yuan Wonton are reminiscent of childhood favorites or dishes of signifi cance and nostalgia, but are also infl uenced by growing up in America and by cooking/learning techniques with different cuisines in various kitchen outlets. In short, we like to play in the kitchen, but we prioritize the fundamental fl avor profi le of the many different types of dishes we share.” Some fresh options to add to your order- ing plan: a new Hong Kong-style sweet-and- sour pork and the Taiwanese fried chicken gua bao, which has become a fast fan favorite. – Molly Martin Best Chef: Mountain (CO, ID, MT, UT, WY) Johnny Curiel, Alma Fonda Fina Since 2023, when he opened Alma Fonda Fina -- the Michelin-starred Mexican joint in LoHi that was a fi nalist for James Beard’s Best New Restaurant last year -- Guadala- jara native Johnny Curiel has steadily risen through the ranks of Denver’s dining scene. Now, he’s hoping to take home the gold for James Beard’s Best Chef: Mountain category. A meal here must start with the avocado margarita recently featured among our 2026 Best of Denver winners – a silky, balanced blend of Herradura Reposado, fresh avocado purée, lime juice and agave, fi nished with black Tajín on the rim. We recommend pairing that with the Camote Asado, a sweet potato dish that transforms the humble root vegetable into a luxurious experience. Curiel roasts the sweet potato in agave until it is deeply caramelized, then sets it over a bed of fennel-whipped requesón, a soft Mexican cheese akin to ricotta that adds airy richness and a subtle herbal lift from the fennel. A broken salsa macha is scattered over the top, adding heat and texture with chiles, toasted seeds and nuts that crackle against the potato’s softness. This layered dish deftly moves between creamy, crunchy, sweet and smoky, making it one of the best bites in town. – Sara Rosenthal CAFE FIND MORE FOOD & DRINK COVERAGE AT WESTWORD.COM/RESTAURANTS Penelope Wong (left) in the kitchen with her longtime sous chef, NgocAnh Nguyen. @DANRICHARD.CO
