At the recent James Beard Foundation restaurant awards gala, New York City celebrated five prestigious recognitions, including chef Vijay Kumar of Semma winning Best Chef: New York State. Semma, a renowned Indian restaurant specializing in South Indian cuisine, recently achieved a Michelin star and topped the New York Times' 100 Best Restaurants list. Kumar's award-winning achievements reflect his commitment to authentic, soul-food cooking, emphasizing the power of connection over food. Additionally, Ignacio Jimenez received an award for Outstanding Professional in Cocktail Service for his work at Superbueno in the East Village, noted for its distinctive drink menu.
"When I started cooking, I never thought a kid like me from Tamil Nadu could make it to a room like this," said Kumar in his acceptance speech. "But the food I grew up with - food made with care and fire, with soul - is now taking the main stage. There's no such thing as poor people's food or rich people's food. If it's true, it's powerful. The real luxury is to be able to connect with each other around a table."
Superbueno "isn't one of those places you just pop into for a quick round. Not if Ignacio 'Nacho' Jimenez, the bar's charismatic co-owner, has anything to say about it," says Punch. His 10-or-so drink menu has honored "various notable Mexican ingredients and dishes," wi
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