CHICAGO, IL — The James Beard Foundation announced its list of Restaurant and Chef Award semifinalists for the 2018 James Beard Foundation Awards, and six semifinalists in Logan Square made the cut. The Logan Square restaurant Mi Tocaya Antojería was nominated for the awards' 'Best New Restaurant' category. The bar Lost Lake in the neighborhood was nominated for 'Outstanding Bar Program.'

Jennifer Jones Enyart of Dos Urban Cantina was named a semifinalist for 'Outstanding Pastry Chef.' Three chefs working at Logan Square restaurants were named in the 'Best Chef in Great Lakes' category: Abraham Conlon of Fat Rice, Diana Davila of Mi Tocaya Antojeria and Jason Hammel of Lula Cafe. Selected from a list of more than 20,000 online entries, the semifinalists represent a wide range of culinary talent. The foundation recognizes the best new restaurants, outstanding bar programs, bakers and rising star chefs 30 or younger.

The foundation holds an online open call for entries beginning in mid-October of each year. This year, more than 20,000 entries were received. The list of semifinalists is then sent to a panel of more than 600 judges from across the country, who will determine the final five nominees in each category, and ultimately select the winners. The foundation will announce the final nominees for all award categories Mar. 14 during a press conference at Parc, hosted by James Beard Award–winning restaurateur Stephen Starr, in Philadelphia. The James Beard Foundation Awards Gala will be held at the Lyric Opera of Chicago May 7.

Here are the Chicago semifinalists, with the Logan Square nominations in bold: Best new restaurant:



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Mi Tocaya Antojería Outstanding baker:

Greg Wade, Publican Quality Bread Outstanding bar program:

Lost Lake Outstanding chef: Tony Mantuano, Spiaggia

Carrie Nahabedian, Naha Outstanding pastry chef: