Reviewed by: Nathan Watson
Birmingham bar Adiõs named James Beard Foundation semifinalist
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Jose Medina Camacho, the co-owner and beverage director at Adiõs was named a James Beard Foundation (JBF) semifinalist today.
Described as the “Oscars” of the food world, the James Beard Awards were established in 1990 by the James Beard Foundation to “recognize culinary professionals for excellence and achievement in their fields and furthers the foundation’s mission to celebrate, nurture and honor chefs and other leaders making America’s food culture more delicious, diverse and sustainable for everyone.”
Adiõs honored for its beverage service
Camacho and Adiõs were recognized by the Foundation, along with 20 other semifinalists throughout the U.S. in the NEW Outstanding Professional in Beverage Service category.
Here is a description of the award:
“A service professional who curates and serves wine, beer, or other offerings such as sake, low- and non-alcoholic beverages in a restaurant or bar setting; or winery, distillery or brewery that also serves food. Candidate has set high standards; demonstrates creativity and consistency in excellence, innovation, hospitality; is making efforts to create a sustainable work culture; and has served as an exceptional example or mentor for other beverage professionals.”
James Beard Foundation
More Adiõs accolades
Receiving a nod from the prestigious James Beard Foundation is not a surprise for anyone who has visited the colorful downtown Birmingham bar. Since it opened in November 2023, the establishment has been featured nationally in Forbes Magazine for its festive drinks and named Food & Wine one of the 15 Best Tequila Bars in the U.S..
Besides the Adiõs honor, two Alabama chefs made the semifinalist list for “Best Chef in the South” category.
They are:
- Arwen Rice — Red or White in Mobile
- David Bancroft —Acre in Auburn
Want to know more about Birmingham and Alabama’s long history of James Beard Awards? Check out our recent story about The Magic City’s 16 past nominees and winners.
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