As in past years, Highlands Bar and Grill in Birmingham was denied the distinction of being named the Most Outstanding Restaurant in the nation at the 2016 James Beard Awards Gala on Monday night. The Most Outstanding Pastry Chef Award also eluded Highlands’ Dolester Miles.

Renowned as the “Oscars” of the culinary world, the gala at the Lyric Opera in Chicago recognized the top chefs, restaurateurs and restaurants in the industry and celebrated the role of cuisine in television. The James Beard Foundation nurtures and celebrates the country’s diverse culinary heritage through programs that educate and inspire.

“Our restaurant industry is booming. Chefs are admired and celebrated. Enthusiastic diners document every meal and can’t wait to tell their friends about it,” said James Beard Foundation President Susan Ungaro, as she opened the red-carpet event. “But the real stars of the show tonight are this year’s talented James Beard Award nominees, the best of the best in our culinary world. I want to congratulate them all.”

Chicago Mayor Rahm Emanuel also recognized the chefs, calling them the “artists of the kitchen.”

“For those of us who go to experience what you create, your kitchen is your canvas,” said Emanuel. “Your plates are obviously your artwork. You show us how through food and the art of cuisine, you can bring a community together.”

The James Beard Award for Most Outstanding Restaurant went to Alinea in Chicago. The other nominees were Highlands, Frasca Food and Wine in Boulder, Colo., the Spotted Pig and Momofuku in New York. It’s the eighth consecutive year that Highlands has been nominated for this prestigious award.

“We appreciate the warm wishes and support from our guests and friends back home in Birmingham,” Highlands Bar and Grill said on social media. “Congratulations to Alinea and all of the 2016 JBFA winners and nominees.”

Frank Stitt, owner and executive chef of Highlands Bar and Grill, previously won the Beard Award for Best Chef in the Southeast. Because of Stitt’s talent and pioneering spirit, Highlands has been known for more than 30 years for its unique flair for blending Southern and French cuisine and for its welcoming ambience.

Dahlia Narvaez, of Asteria Mozza in Los Angeles, won the Beard Foundation’s Best Pastry Chef Award. Along with Miles, pastry chefs from Chicago, Cambridge, Mass. and New York were finalists.

Numerous other awards were presented throughout the three-hour evening. Among them were Outstanding Restaurateur, Rising Star Chef of the Year, Outstanding Service and Outstanding Restaurant Design.

Susan Ungaro, president of the James Beard Foundation, said “2016 was an outstanding year for our Awards, honoring the best of the best in the food industry, from young rising stars to kitchen veterans who have dedicated their lives to their craft.”

Highlands Bar and Grill’s repeat nominations confirms it remains among the nation’s finest restaurants even without the piece of hardware that continues to elude the Birmingham institution.