Across the Bay Area, hospitality professionals are meeting the moment. The technology industry continues to reshape the landscape and rising rents put a strain on owners and their employees, but through it all, a vibrant, adventurous dining community has remained.

That community sets a national standard, embracing innovation as much as it celebrates the region’s unparalleled local produce. Iconic fine dining establishments continue to lead the way, fostering a new generation of visionary chefs.

San Francisco shapes what a "California" restaurant looks like and, in doing so, influences how restaurants, state-side and abroad, approach local sourcing, sustainability, and culinary innovation. As we made our way through the Bay's restaurants and bars, we were struck by the quality and meaning behind every plate and glass: from the not-so-simple salad to the technically perfect croissant.

Check back here on Friday, September 18 for the release of our 2026 class of San Francisco-Oakland Rising Stars.

Calling all chefs and sommeliers! Copa Jerez is back, and we want to see what you can do with Sherry. From Fino to Oloroso, Jerez is one of the most food-friendly, endlessly versatile wine regions out there, and we want to see your best three-course menu paired with it.

Enter as a chef-sommelier duo for a shot at representing the United States at the Copa Jerez USA Finals in New York City on November 3! The winning team will head to Spain to compete on the international stage in June 2027.

Applications are due by September 10.

Nashville is in a groove. Restaurants are opening left and right, local development is in full swing, and a growing population continues to fuel the evolution of America's Music City. And while challenges and outside investment have caused headaches and frustration, the hardworking individuals in the city's restaurant industry are unwavering in their kindness, generosity, and support of both locals and newcomers.

Across the country, we've seen local businesses struggling to keep up with rising costs, but Nashville hums to its own tune, adjusting where possible and always keeping the focus on what matters most: hospitality. Chefs, bartenders, sommeliers, pastry chefs, bakers, servers, and restaurateurs are working day in and day out, preserving the character of the city as best they can while thoughtfully embracing what's on the horizon.