Cheers to the Tastemakers

Tastemaker Awards toasts the best Texas restaurants and bars for 2020

The mission of our annual CultureMap Tastemaker Awards is to shine a spotlight on the top restaurant and bar talent in Texas. This summer, we honored the best of the industry and celebrated their resilience with our first-ever virtual Tastemakers.

In true 2020 fashion, the Tastemakers transformed from an in-person party to an in-home tasting experience.

Our Dallas-Fort Worth program, sponsored by Dripping Springs Vodka, Desert Door Sotol, Deep Ellum Brewing Company, Grandes Vinos, Topo Chico, and Alto, was held on July 30. The Austin and San Antonio awards kicked things off July 23, and we wrapped up in Houston on August 6.

Each event featured a streamed awards show hosted by the legendary Bun B, who first guided guests through the makings of the at-home party. Then, with the help of some special guests, he announced the local 2020 Tastemaker Awards winners. (If you missed the Dallas-Fort Worth show, you can watch it here.)

Nominees for each city were selected earlier this year by CultureMap editors and local panels of industry experts, including past winners. The panels then selected the winner in each category, except for Best New Restaurant, which was chosen by readers in our bracket-style tournament. This year, we also added a special Hero Award to honor individuals in the industry who have gone above and beyond during the pandemic.

Below, meet all of our 2020 Tastemaker winners, and join us in toasting them once again.

Austin

Restaurant of the Year: Comedor
Chef of the Year: Sarah Heard and Nathan Lemley, Foreign & Domestic
Rising Star Chef of the Year: Edgar Ulysses Rico, Nixta Taqueria
Pastry Chef of the Year: Jules Stoddart, Olamaie
Best New Restaurant: Rebel Cheese
Neighborhood Restaurant of the Year: Foreign & Domestic
Best Queso: Eldorado Cafe
Bar of the Year: Kinda Tropical
Bartender of the Year: Laura Maddox, Small Victory
Wine Program of the Year: Bufalina
Brewery of the Year: Jester King
Hero Award: Derrick Chubbs, Central Texas Food Bank

San Antonio

Restaurant of the Year: Meadow
Chef of the Year: Esaul Ramos, 2M Smokehouse
Best New Restaurant: 225 Urban Smoke
Best Queso: Tlahco Mexican Kitchen
Bar of the Year: Little Death
Hero Award: Jason Dady, Jason Dady Restaurants

Dallas

Restaurant of the Year: The Charles Dallas
Chef of the Year: Justin Holt, Salaryman
Rising Star Chef of the Year: Toby Archibald, Georgie by Curtis Stone
Pastry Chef of the Year: Diana Zamora, Lockwood Distilling
Best New Restaurant: Georgie by Curtis Stone
Neighborhood Restaurant of the Year: Parigi Restaurant
Best Queso: E-Bar Tex Mex
Bar of the Year: Black Swan Saloon
Bartender of the Year: Josh Hendrix, Las Almas Rotas
Wine Program of the Year: Macellaio
Brewery of the Year: 3 Nations Brewing
Hero Award: Jacob Tindall, 5G Studio Collaborative

Fort Worth

Restaurant of the Year: Ellerbe Fine Foods
Chef of the Year: Tim Love, Lonesome Dove, Love Shack, Gemelle
Best New Restaurant: Hot Box Biscuit Club
Bar of the Year: Blackland Distillery
Hero Award: Mike Hoque, Hoque Global

Houston

Restaurant of the Year: Himalaya
Chef of the Year: Jason Vaughan, Nancy’s Hustle
Rising Star Chef of the Year: Felipe Riccio, Rosie Cannonball
Pastry Chef of the Year: Julia Doran, Nancy’s Hustle
Best New Restaurant: MAD
Neighborhood Restaurant of the Year: Les Ba’get
Best Pizza: Pizaro’s Pizza Napoletana
Bar of the Year: Monkey’s Tail
Bartender of the Year: Lindsay Rae, Two Headed Dog
Wine Program of the Year: Public Services Wine & Whisky
Brewery of the Year: Buffalo Bayou Brewing Company
Hero Award: Chris Shepherd, Southern Smoke Foundation

Comedor, Austin Restaurant of the Year.

Photo by Hayden Spears

Comedor, Austin Restaurant of the Year.

tastemakers

Deep Ellum News

Asian barbecue restaurant in Dallas' Deep Ellum closes after 9 years

Photo courtesy of Niwa

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A date-ready Asian barbecue restaurant in Dallas' Deep Ellum has closed: Niwa Japanese BBQ, a "yakiniku" restaurant that opened in Deep Ellum in 2017, closed at the end of June.

Owner Jimmy Niwa didn't offer a specific reason for closing, merely stating that he wished the restaurant could have stayed open longer, and thanked his fans for the love and support, which he described as "beyond anything we could have imagined."

Niwa moved here from California where yakiniku restaurants were more popular, and helped introduce the concept to Dallas diners.

Also known as Japanese barbecue, yakiniku is similar to Korean barbecue — or fondue spots, for that matter — in which diners receive raw ingredients such as meats and vegetables to cook at the table themselves.

That interactive element is part of what made Niwa appealing to groups, families, and dates, as well as its "customizable" menu, Jimmy said when he opened the restaurant.

"I think part of what attracts people to yakiniku is that you only pay for what you have eaten," he said. "It's not a typical restaurant where you get an 8-ounce protein, starch, and vegetable, and pay $30. You can cut out carbs, skip meat, or forgo the veggie, and eat for $8 to $12, or $40 to $60."

One other thing that sets yakiniku apart from the Korean barbecue to which it is often compared is the technology of the grills stationed at each table. Korean barbecue restaurants generally use an updraft or Vent-a-Hood system, but yakiniku restaurants use grills with a downdraft system that sucks the smoke out and heads downward.

Niwa drew many devout fans, for its attentive service and hospitality as well as its complex chef-style sauces. One fan begged Jimmy to post the recipe for the spicy edamame sauce "so my wife doesn't off me," and an ex-employee who confided, "I wouldn't be mad if I got a DM for the recipe for that mustard sauce."

Niwa deserves credit for expanding the local culinary scene. "Our food is not so exotic that people will be scared off, but we definitely have items that people may find unusual," he said when he opened. "But that's part of the appeal."

When Niwa opened, Deep Ellum was a vastly different scene than it is now, with a greater percentage of local and independently owned restaurants and more of a foodie focus, versus the current environment with lots of clubs and national names.

Jimmy did offer a ray of hope, saying that "We’re not entirely sure what’s next, but we’re excited for the journey ahead."

"We’ve had our highs and lows, and we truly wish we could have kept going for another nine years (or more!)," he said. "[But] at this time, Niwa BBQ has closed its doors for the foreseeable future."

deep-ellum closings

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Deep Ellum News

Asian barbecue restaurant in Dallas' Deep Ellum closes after 9 years