James Beard House Reviews

A wonderful meal and wine pairing on a cool but lovely and clear Friday night. The appetizers were interesting - piggies in a blanket were polser in a blanket which made me laugh (Norwegians like their hot dogs) and the lobster crackers had a tasty and snappy bite. The bread and mackerel butter for the table was spectacular. It brought back memories of amazing grovbrod smorbrod we have eaten in the past in Bergen. Happy place memories. All the main plates were flavourful and artfully presented. They came out at just the right pace so that conversation could flow and ebb naturally. Most importantly, they were all tasty. Too many choices to go through but most notable was the Norwegian crab Rangoon with sweet and sour sauce. It came to the table in Chinese takeout boxes - fun idea. The best part for me was the beigne served with brown cheese butterscotch sauce for dessert. I hated that geitost when I lived in Norway and loved that it was used in this sauce. Proof that enough butter and sweetness make anything delicious! A great night and a fun atmosphere. Excellent attentive and friendly service as well. Highly recommend this place if you can get tickets for an event!

What a wonderful way to spend our final evening in New York City. Being a moderate foodie and being aware of the late James Beard's life as a food journalist, I was prepared for a nice event but I was not ready for the plethora of delectable flavours and beautiful presentations by Chef Steve "Nookie" Postal, Commonwealth Restaurant, Cambridge, MA. The event began at 7:00 sharp with an aperatif of a strawberry puree, gin and lime topped up by sparkling wine served with a number of appetizers, foods sourced from New England. The entire six course meal was sourced from New England. Each course was paired with an appropriate wine. We were seated at a table for six in an area that was once James Beard's bedroom. Our table-mates were very congenial and the atmosphere was light and jovial. The staff were very attentive throughout the evening. I loved every minute of the evening and look forward to coming again when I am next in New York.

Have eaten here three times and, whenever Chef Caputo is there, it is guaranteed a phenomenal experience. This time, we were offered five tasty Hors d'Oeuvres, including Andouille & cockle blini taquitos, Pork shoulder terrine, Salmon with bacon and Italian Mohito, Ginger fizz and Martinelli Chardonnay. Dinner included Hamachi Crudo, Chesapeake Crabcake Moqueca, Halibut, Duck Roulade and confit, and Veal tenderloin. Each course was complemented by an intelligent choice of fine wines. The entire meal ended with a desert which included Caramel foan with meringues, citrus, pistachio brittle powder and a homemade caramel rum with cinnamon. Whew! What a gastronomic experience. Bravo!

If you haven't dined at James Beard House prepare yourself for an incredible evening. The James Beard home has a relaxing and inviting vibe and gifted chefs entertain your taste buds.

The title is a punchline for a borscht-belt joke, but really applies here. I've been waiting for years for this place to open. It's a spectacular setting in an area with very few reasonably priced dining options. I so wanted to like it. Maybe it will improve? I'll keep trying. Rather than name places -- I've been to every stand -- I suggest diners look carefully at orders, then make your pick. Look for specials. Offer to add a dollar or two for, say, more filling on a dosa, or lettuce. The food was all OK. That is to say, not terrible. While the stands are outposts of some very good places, much was lost in translation. What was lacking in flavor, in many cases, was made up for with salt. With the exception of a softshell crab special, which was a good deal and delicious, one has the illusion of relatively lower pricing, but nearly all portions were way too small. Originally planned as a food hall by Anthony Bourdain, replaced by a corporate chain that manages "food halls" aka mall-like food courts with aspirations, the James Beard Food Hall trades on its name, but comes nowhere near to the realization of Bourdain's vision. For that, go to Urban Hawker in mid-town. James Beard should be trying for the same unified vision. The experience totally cheapens their name. No surprise. The food hall is actually owned by Jamestown, a real estate and investment company. They also own Chelsea Market, which is more successful, food-wise.

The James Beard House features a special chef each dinner. Around 50 diners can be accommodated. First there are appetizers outside (weather permitting) For our dinner there were five courses. This evening none were warm and none were memorable. Worse was the very pedestrian wine matching. The JBH publishes online who the chef wil be each night. May return. Around $160 pp all inclusive.

I've been there few times for business work and I really enjoyed the atmosphere of the place beyond the food which is usually great since super American chef alternate every day. You're usually seated close to people you don't know and the environment is totally cozy like a beautiful private home. J.J. Borges is the chef I loved more in my James Bears experience!

What an opportunity not to be missed in Manhattan. Pick a night with a theme or chefs your are interested in and be prepared to be wowed. It's a food lovers Mecca. As a foodie, your life will not be complete until you have made the pilgrimage to JBH. The price is very reasonable considered the caliber of visiting chefs.

What a delightful evening! From the moment when we walked through the bustling kitchen on our way to hors d'ouevres and drinks on the tiny patio, to the last delicious bite at our table, this was a memorable meal, impeccably prepared. The wine pairings were perfect. We were there for the third annual wild game night and it was wonderful. We were seated with an interesting group of people who dine there a few times each year and they were warm and welcoming. We were making our annual visit to NYC, and they shared thoughts on restaurants, plays and things to do. We will visit the James Beard House again. It was not luxurious, but it was fun, interesting, charming and a terrific experience.

Chef John Howie from Seattle brought some of his staff and made a fabulous unforgettable dinner ! There were more courses than we could count all from his new cookbook. All the seafood and meat dishes had a Northwest twist to them and were prepared perfectly. The wine pairings couldn't have been better with every course, including a 1905 Maderia ! The atmosphere was fun, the company engaging and the food was fabulous !

The I had dinner at the James Beard house to celebrate the life of Matt Haley. The dinner was recipes prepared by Soldel Concepts chef Doug Ruley. The theme was Coastal Kitchen, which included fresh seafood in every course. The meal was heavenly. The atmosphere at James Beard House was intimate yet fun. It is a little pricey but worth every penny. I would highly recommend James Beard House as they hand pick the chefs, which are chosen from around the country. Each course was paired with a wine to compliment. I would also recommend chef Doug Ruley if you ever visit his restaurants in Southern Delaware.

I love the idea of eating in someone's home, especially when his name is James Beard. We enjoyed champaign with appetizers of pressed pig ear salad and octopus bites. We then went into the upstairs dining rooms which are just small rooms in the house. It's a very intimate setting. Chef April Bloomfield was sitting at the next table over. The chef from her restaurant in San Francisco was the star chef of the evening. He prepared amazing rustic Italian dishes such as summer minestrone soup, melt in your mouth meatballs and the best short ribs I have ever had. They served us a walnut liqueur with the tiramisu. This was a great dining experience and one I hope to enjoy again one day.

On April 13, 2015 the James Beard House held a special event titled "The Titanic Returns: Captain's Table" It was to commemorate the untimely demise of what was the greatest cruise ship ever built to date. We have supported the James Beard Foundation for years; yet never took the time to eat there. This year we decided to make it a priority. We love first class cruising and everything it has to offer. When we heard the theme was "Titanic", we immediately made reservations. After all, how could this be a disappointment? It should prove to be elegant and entertaining, right? We arrived a bit early so spent some time exploring the area and working up an appetite. I have never spent much time in that neighborhood but really enjoyed seeing what is happening there. Lots of new and old architecture with some exciting looking restaurants. The reception was held on the back patio of the house. To get there requires a short walk through a very small kitchen. It must be a real challenge to prepare a meal in such a space. An oyster bar was setup on the patio featuring four different styles from various regions. The oysters were fantastic but no plates were offered so it was a bit awkward. Two drink specials were offered. They featured one of the evening's sponsors, Macallan Distillery. White wine was also offered but you had to ask, it was not given openly. hors d'oeuvres were circulated but were not plentiful. I never was able to try the Bone Marrow with Potatoes, Fermented Pears, and Beet Reduction. However the Macallan 12-Year-Old Single Malt Scotch Whisky Spheres with Crispy Barley exploded in your mouth and the Wild Sturgeon Caviar with Crème Fraîche and Grapefruit and Beet-Cured Salmon on Foie Gras Blinis were delicious. Shortly after being seated the waiter brought a bowl with some ingredients at the bottom. We weren't sure at first if this was the chef's amuse bouche or part of the actual dinner. After consulting with the menu, we figured out that this was part of the soup course. The waiter offered no explanation. As a matter of fact, the wait staff was pleasant, but obviously overworked The soup was Consommé Olga with Sturgeon Marrow, Celery Root, Mushrooms, and Vegetable Garn. A lightly seasoned soup that many felt was bland and heartless. I found it to be somewhat of a palette cleanser for the rich meal ahead. Unfortunately, it was a precursor for the sinking dinner we would be having. The next course was Poached Wild Salmon with Cucumbers, Mousseline Sauce, and Crispy Salmon Skin. It was nicely prepared but served at below room temperature. As a matter of fact, we did not receive one hot entrée the entire evening. I found the salmon to be pleasant but instead of the "Crispy Salmon Skin" being like a chip, it was tough and inedible. The next course was Filet Mignon Lili with Potatoes Anna, Artichokes, Foie Gras, and Black Truffles. The Foie Gras was perfect but he Filet was cold and tough. Cutting it with my knife was more than a challenge. The dish was paired with a 15 year old Macallan. A strange combination to be sure. The Roasted Duckling with Barley, Cress, and Sous Vide Apples was overcooked and once again cold. Nobody at our table took more than three bites. We all volunteered to donate the dish to the pet cat of one of the patrons. I trust his animal might enjoy it more than we did. The desert was Waldorf Pudding with Olive Oil Cake, Apple-Walnut Crumble, and Smoked Sultana Grapes. It was tasty but dry. A small portion of vanilla ice cream or whipped cream would have complimented the dish perfectly. It was served with "Macallan Rare Cask" whiskey. At the end of the meal, the chef Rob McCue came out to give a small presentation and take questions from the dining room. Someone at our table told me he was on TV's Hell's Kitchen. We all quickly deduced he didn't last long on that show. He praised himself on his cooking abilities and became quickly obvious he knew absolutely nothing about the Titanic other than watching the Leonardo DiCaprio movie. Chef's should cook their passion, not use a theme to carry their mediocre talent. We never saw a head waiter and were never asked how we were enjoying the meal. I have had more attentive service at Chili's. I passed the Chef on three or four different occasions; the last time while leaving the building via the kitchen. I had to squeeze around him while making my way to the exit. He was too busy pouring himself a drink and "yuking it up" with his friends to say hello. Instead of being "A Night to Remember", this meal took all hands on deck down with it. Our dinner companions had all been to the restaurant on many occasions and were quickly to say that this was by far the worst meal they have ever had there. What a shame. We still fully support the mission of the James Beard Foundation and will continue to give. However, we won't run back for another evening soon. $130 per person for members and $170 for non-members.

The evening I visited the James Beard House Chefs John Karangis and Dan Keehner from Union Square Events featured The fixed price dinner included appetizers, dinner, dessert and selected pairings (champagne, white wine and red wine) - this made for a delicious dining experience. I enjoyed sitting with the other food lovers at my table and exchanging perspectives about the dishes we ate. At the conclusion of the meal the chefs and their staff talked briefly to the diners and then answered our questions. The James Beard House staff was gracious, professional and very responsive to diner needs. Reservations for dinner can be made via Open Table or calling the James Beard Foundation.

Chef Larry La Valley brought his staff from 3800 Ocean in Singer Island Florida. Only thing missing was the ocean view. Tasting menu was superb and a must for foodies everywhere. Will definitely visit the home base of this excellent chef and his staff. Also something quite magical about eating such fine cuisine in the former home of the master James Beard!

The James Beard event space is in a house...James Beard's house to be exact, and its an experience you can't miss out on. It was so cool to learn about James Beard, and meet the visiting chefs. As you enter, you walk through the chef's kitchen, and you are right in the middle of the action. Before dinner, there is a cocktail reception in the most quaint and beautiful back yard outdoor space (the indoor space for cold evenings is just as nice.) The hors d'oeuvres and wine are delicious and you get the chance to meet other food and wine enthusiasts. For dinner, you are literally eating in the living room and sat at round tables which makes for interesting conversation. The visiting chefs prepare a 5 course meal paired with wine. One of the best meals we have ever had. The chefs come out after the meal to speak and answer any questions. Its a truly unique culinary experience that puts you right up close with passionate and talented chefs. Its a must do for everyone.

I'm a bit biased because I was friends with one of the 4 Chefs but I loved my first dinner at the James Beard House for their first Vegan dinner. Started with a cocktail reception. A bit cramped a space but was still fun. Plenty of appetizers floating around surprisingly given the density of the crowd. Wine was flowing. When we got upstairs we had a delicious meal with dishes from each of the chefs. Loved a lot of it. Most dishes were very good or great. Few were just okay. But a ton of food. There was a wine tasting as well. I don't drink but plenty of wine if you do. Great experience. I look forward to coming back for another dinner in the future.

We had a fabulous dinner on March 6, 2017, when the chef from the Portland, Maine restaurant, EVO, cooked at the Beard House. You get to see the house, including the kitchen, where James Beard lived and cooked with his friends. Imagine, James, and Julia, and maybe MFK Fisher, cooking up a storm in the same kitchen! I swear, I could feel his presence and inspiration in the young Chef and cooks in the kitchen. We had appetizers in the greenhouse, a duck confit in a wonderful buttery phyllo dough, and taramasalata with fingerling potatoes. Little radishes spread with mahammara were a tasty nibble (I just wished I could have eaten those with a frosty cold martini, but had to settle for the sparkling white wine.) our group was divided on whether the best appetizer was the lobster-shrimp corn dog or the chicken liver pate with pomegranate. Both were superb. Following an hour of appetizers, we sat down to a 5 course dinner: a very rare, sushi like tuna with avocado and a tasty chilie oil, followed by a sous vide "poached" egg over asparagus, with the most remarkable foam feta topping. That was masterful. The third course, since the Chef is from Maine was lobster and halibut served in a wonderful tomato type sauce. The last "main" was a lamb, seared, but rare, served with labne and arugula. The serving sizes were more then generous, several of us took doggie bags home, just to make sure we had room for dessert. Good call. The dessert was an olive oil cake with blood Or and sorbet. Each course was paired with a different wine. For non members the tab will set you back $175, $135 for James Beard Foundation members, but this was well worth it, as I am quite certain I would have a hard time finding any good restaurant, anywhere ,let alone NYC, where you could have a 5 course menu, with wine pairings, plus the appetizers and white sparkling wine for that price. This dinner topped off a great trip to NYC. I will certainly return to the Beard House again., the food was great, and there was tremendous value considering all the courses and wine pairings. Oh, and when dinner is over the chef comes out to the dining room to answer questions. That in itself was interesting as there seemed to be a number of foodies in attendance.

Having the great Chefs in America cook for you at the James Beard House is probably one of the best ever dinning experience. You get a deep knowledge of the food and wines you will be tasting. Plus bing in that beautiful house, just makes the experience memorable!

I had dinner at James beard House last Monday night. The dinner, created by chef Jason from' Vintage' at the Willow Grove Inn in Orange Va. was superb. Wines from Braboursvile vineyard in VA was also very good. Unfortunately I was very disappointed in the state of the house itself and the poor service by the house staff. The house was very dirty.There were extra tables stuffed behind doors and along the wall, large garbage bins in a main traffic area and general filth throughout. It's a charming idea to have dinner in the home of such a famous man in the food world but a little effort to keep it clean and some enthusiasm from the wait staff would have really made this experience sing. As it was, if I hadn't known the food came from a fine respected restaurant I would have spun around at the door and walked out.

This is truly a dinning adventure. You start off by heading down a few stairs where you are greeted by the host. You then make your way through the kitchen. The chef welcomes you and you are able to view some courses being prepared. Then you enjoy a cocktail hour. It was very cramped. This is really the only negative I can say. Once the dinner started every thing was amazing. I highly recommend this dinning experience!!

this is our second time here. this time we had southern food. appetizers and drinks were good. some dishes at dinner good but some not so good. we met new people and nice dinner conversation. wine coupling also good. met one chef who made a good dish and his wife wonderful. southern hospitality is great. the goodie bag was nice surprise. we did not get goodie bag the first time we were there. guess it depends on sponsors. we will go bacck

I was lucky enough to have been invited to an amazing meal by an amazing chef, Brian Vaughn for the New Rocky Mountain Cuisine dinner on Saturday, May 14, 2016. With so many friends to fill the space, it was like Christmas dinner. The wine pairing - perfect. Each item on the 5 course menu was delicious. The staff was incredible. The house is small, the atmosphere intimate. You ahve full access to the kitchen staff at all times to see your meal made. Make sure you step outside in the courtyard to get a picture. And don't forget the bathroom upstairs! It's like something out of Boogie Nights. :0

I don't know where they get a $35-$50 price from. It'll cost you at least $170 per person except at lunch or brunch, when it can drop to about $90. The Beard house is a unique place: it's where working American chefs come to show off to the NY cooking establishment. The bulk of the offerings are dinners that start at 7 and run about 3 hours; first hour is cocktails and appetizers (apps are often the best things) served in a 'greenhouse' area, and, weather permitting, in small garden out back. This is followed by a sit-down dinner, usually with wine pairings. It is typically five courses with portion sizes comparable with those of a tasting menu (i.e. maybe 80% of a regular serving). It is always enough and sometimes more than enough. The Beard House is the, um, house that James Beard used to live in. He was a famous chef, the alternative to Julia Child, and he really liked cooking with lard. He left his house and some dough -- the green kind -- to a foundation that gives annual awards for American cooking. To show off their stuff, chefs from all around the country and occasionally overseas -- come here to cook for discerning foodies. The meals are served to tables of four to more than a dozen people, so if you're coming alone or as a couple you'll always be seated with strangers. That's part of the fun; nobody comes here who isn't interested in food, so you've got something in common, and the conversation is usually interesting. If not, just shut up and eat what's put in front of you. I've been to about 15 events here and never had a bad meal. I've had several that were too much food and a few that weren't necessarily worth the price, but I've never walked away feeling I wished I hadn't gone. Despite the high prices, I consider this to be a good deal. The cost includes taxes, tips, a lot of appetizers and a lot of alcohol. You'd be unlikely to be able to go to these chefs' restaurants and get the same quality of food and service for what you pay to go to the Beard House. It's a great way for New Yorkers to travel gastronomically. Not only do you get American regional cuisines, but many of the chefs serve foreign-based cuisines, everything from classic to nouvelle from all around the world. It's also good for tourists -- and I've met some out-of-towners who either come to NY just to eat here or visit often on business and know this is a good place to go. In fact, it's a good place for a business traveler to head because you'll meet people to talk to and have something to talk about. The crowd skews older and more affluent than average, as you might expect. A recent innovation is that they take bookings via Open Table, so you can go spur-of-the moment if they've got a free table.

If you are looking for something truly unique in the culinary world, try dinner at the James Beard House. They hold about 200 events a year, and each is distinct and one of a kind. They bring in different chefs who prepare a menu for you that is designed to show what they can do. You eat dinner at James Beard's private residence, literally in the building he lived in years ago. There is a cocktail hour and then a four or five course meal. You can't go wrong here, the food is amazing and the format is really special.

We booked the Africa week dinner that featured several chefs from the US and Canada that specialize in African cuisine during a short visit to NYC. The weather was perfect for the cocktails and appetizers in the garden area. Seating was tightly packed in the dining area, so we were lucky that a few guests did not show up - giving us some elbow room. The service and food was creative and delicious and we really enjoyed meeting the other guests at our large table. My husband has a gluten allergy (celiac) and was able to enjoy most of the dishes, sometimes with modification since we had let them know in advance. I will definitely visit again!

Generally a nice meal shared with some nice new acquaintances. The food from Chef Dustin Christofolo and his staff was well done, with good flavor and appropriate portion sizes considering the number of courses. The service from the staff was very prompt and courteous, but they could have seemed a bit happier to be there. The cocktails and wine pairings were excellent and perfectly matched the meal. We had two less positive critiques: 1. The hostess--or whatever the appropriate name for the lady holding the microphone is--we found to be shrill, overbearing, and generally ill-prepared to host the elegance of the evening 2. The air conditioner was on the fritz and it got to be uncomfortable toward the end of the evening. Fortunately, it was a nice New York night and opening the windows helped, but it grew to be unpleasant by the end of the meal.

The James Beard Foundation opens the chef's house for meals almost nightly. There will be a different chef from around the country each night. The meal is fixed price and includes wine paring. Appetizers, 3-4 courses and desserts are included. As a member of the Foundation, the planned chefs are sent to you in advance so on can plan to visit those nights with a particular style of food. If there are two in your party, you will usually be seated with 2 or 4 other patrons. This is actually quite pleasant as you get to converse with very interesting people. We try to come here each time we a in NYC.

Our first experience at the James Beard House did not go so well. This time was completely different. Last night’s event featured some of Harlem’s most talented chefs including Marcus Samuelson, Melba Wilson, Joseph Johnson, Kenichi Tajima and Aliyyah Baylor. From start to finish the evening went without a hitch. Service was spot on, and we have found the people who go to these events are always social and pleasant. It also did not hurt that the weather cooperated with an agreeable 68 degrees. Reception highlights included Blue Crab Deviled Egg with Crab Roe and Zucchini with Eggplant. The sponsored cocktail provider for the evening was Glenmorangie who served a beautiful 10-year-old single malt scotch whiskey and a delightful scotch and grapefruit based punch. Dinner highlights included Skuna Bay Salmon Crudo with Brazil Nuts served with a delightful Lynmar Estate Laguna Ridge Chardonnay 2014 and Jerk-Braised Beef Short Rib with Red Chief Lentils and Pea Sauce. Another course served a full-bodied Lynmar Estate Russian River Valley Pinot Noir 2014. Chef Melba Wilson served a surprise course of her signature fried chicken and waffles. Dessert featured a Chocolate Layer Cheesecake with Caramel Whiskey Sauce from one of Harlem's most famous bakers, Make My Cake. It was not too sweet or “cheesy”; just perfect. The evening ended with a Glenmorangie surprise, their stellar Signet whiskey which is incredible, plus coffees, teas, espressos, etc. On the way out we were all handed goodie bags with a 100ml bottle of 10 year old Glenmorangie together with a beautiful Glenmorangie "on the rocks" glass. All in all, it was a perfect evening! To top things off, the chefs were approachable and warm. The whole event was a real treat.

We have eaten dinner here twice. The first time was oaky, but the second time was better. I am not going to go into detail about the food and drink as each day is a different Chef and menu. Each with their own merits. What is consistent is the James Beard House. The first time went it was a beautiful fall evening and the opening reception was on the outdoor patio, very nice. The second was during the winter and the reception was in a tiny room just through the kitchen. Way too many people for my taste in such a small room. Our first visit was as a party of four and we were given a table to ourselves, which was pleasant. On our second visit there was just the two of us and we were sat with two other couples. Keep in mind it is a very tight room. Although it may sound awkward, it wasn’t. The six of us hit it off immediately and became friends over dinner. Both times we received parting gifts when leaving which was a nice touch by both Chefs. Another nicety was that at the end of both dinners the Chefs introduced their staff and answered questions from the guests. I recommend you to take a look at their website to find out which Chefs will be presenting and what the menu will be. Find one that looks good and book through their website or call. Dinner is a little on the pricey side at $175 per person, however this is inclusive of alcohol, I don’t believe there is a no alcohol price, however there is a no tipping policy. There is parking nearby and it is very close to the subway.

In preparing for our long US holiday we used recommendations from JBF to choose restaurants e.g. Shaya in New Orleans. When we saw their program of bringing in young chefs to cook we booked and came with great hopes of a fine meal. The pre-drinks and canapes were relaxed in the pleasant garden, although the quality was average. Our table was right at the street end of the room in an elevated corner. We were usually the last to be served. The room was full and crowded. The quality of the food was poor. Most dishes arrived almost cold, while others were just warm. The food took a long time to come out so its hard to really judge what it would have been like if served properly. The wine was decidedly average. We like great wine but are happy to drink anything if it's reasonable quality; this wasn't. Our last drink was a pear-flavoured eau de vie that was just awful - very rough, not smooth at all with the pear flavour almost artificial tasting. My friend and I had one sip and left the rest - I can't remember doing that for a long, long time. We left early - as did a few others - before the chef was able to come out and talk to us about the meal. The organisers expressed their dismay at us leaving. We met the chef who was cooking the next night on our way out as he was unloading his gear. We told him of our experience and wished him better luck. It was a great pity. The process didn't showcase the chef's food well at all. JBF is well intentioned but it seemed to us that in their apparent effort to raise money they cram in too many people for the capacity of the room and the tiny kitchen. The staff are all volunteers and they also seemed to struggle to cope. I would have preferred to pay a higher price to have a better experience and be able to taste the food as it should be. We thought long and hard about the rating and whether we should move it up a notch given that JBF is such a worthwhile organisation. In the end we gave it the rating we feel it deserves.

Argiro Barbarigou is the reason you WANT to go to Athens! We were lucky to get into the James Beard House for her sensational Greek meal. The Greek Goddess made cheek as the main course, and completed the decadent 6 course meal with her signature goat cheese and Filo dessert. Seriously to die for. It was like being back in the motherland.... Argiro killed it!

History & food in one place. Where true social & food change happens. Had the privilege of going to the food conference

As a fan of Raleigh chef Ashley Christensen, I was very excited that I could attend her dinner at the James Beard House. WOW!!! I have had memorable, delicious dinners before, but this was the best ever!! We began with appetizers and cocktails in the garden of the JBH. We were seated at about 8:00. Every course was perfectly paired with a wine. We were seated with some New Yorkers, some from Texas. Great conversation! We did not finish our supper until about 11:00! Worth every penny! FYI - You do not tip at the JBH as all of the servers are on a salary.

Enjoyed the "Taste of Tuscany" event with local chef Josh Bernstein. The food and wine pairings were spot on, and the service was top-notch. Kudos to all!

This meal and experience was on my bucket list and it didn't disappoint! The venue was so cool..with cocktails and hors d'oeuvres out on the back patio, yummy food and just love the communal feel of eating with strangers. It's like being invited to a special home for a special dinner.

Went to James Beard House last night for the very first time for a meal entitled "Masala to Mole", a sweeping 7 course affair that paired chef's Mexican and Indian creations with wonderful wines from Germany, Austria, France and Italy. Price of $130 per person was a HUGE bargain, given prevailing New York prices..... and.... parking at a nearby garage was only $7 for the night when the Beard House stamps the ticket. AMAZING if you know New York at all. The food...? Astonishing... totally sold-out affair, JBHouse seats about 60 diners, many of whom were passionate about Chef's cuisine and followed him in from Connecticut, where he has 6 or 7 restaurants. Many of the diners had come from the war zone of the Halloween Blizzard of '11 and for some of them, it was the first night out in a week of no power, water or light. Beard House has (according to introducing speaker) 200 wine dinners a year, featuring notable chefs from all over the US and the world. Producing a dinner at Beard House is considered to be the greatest honor a chef can garner. The previous night's dinner had been an Anniversary affair for James Beard and featured Mario Battali and 6 other chefs serving Italian masterpieces... the night before that, "Dia del Muerte", starred an Anglo chef with several great Haute Mexican places in the Southwest. As they say folks, this here is the real deal.. seated at this dinner was the executive editor of a major food magazine, one of the judges from "Chopped" and an NPR Radio star who hosts a National food programme! search "JAMES Beard", check out their site and book a month in advance. these are not advertised dinners, scheduling is on the Beard Site, but they are completely sold out..... all the time. BTW, not stuffy in the slightest, great servers, great front of house, noisy, fun, fun, fun!

Wonderful dinner. Excellent service. The tasting format was great. Having group seating made for great conversation.

Firstly a warning - this is a very up-market dining club. Top chefs are invited to cook at the James Beard House and they set the menu - if you are a picky eater, this is not the place for you. Wines are chosen to accompany the dishes - there is no wine list - and you will be seated with other diners at tables. If this appeals, you will have access to some of America's top chefs, creating menus that show their skills to perfection. The menu for NYE was $200 for members, $250 for non-members. This included everything and tipping is not allowed so, whilst this seems a lot of money, it would cost a great deal more in a comparable restaurant for a tasting menus plus wine, water and tip. Our meal was created by five different chefs and it was superb - 8 courses, beautifully balanced and much appreciated by everyone on our table. Dishes included mushroom consommé, venison with foie gras, suite of desserts. The wines were for the the most part well-matched. Arrive on time to appreciate the canapés, but hope that the doors from the greenhouse are open - it would get very crowded and sticky otherwise. If you enjoy eating, enjoy trying new wines and like meeting new people, the James Beard House is perfect.

This was our second time at the James Beard House. It was excellent. Chef Chloe Coscarelli was doing a vegan night. Full disclosure, a friend of ours. The house is a unique dining experience in New York. You walk through the kitchen to the back where canapé are served. Dinner for us was in the private dining area separated from the main dining area. A bit isolating but great service and the food was excellent.