Celebrate Pensacola's Culinary Community

Restaurant Iron has served as a benchmark of Southern culinary excellence since 2012. Led by Owner and Executive Chef Alex McPhail, the kitchen transforms local ingredients into narrative-driven dishes that respect Gulf Coast heritage while embracing modern technique. Operationally, Restaurant Iron proves that fine dining and workplace equity can thrive together. Guided by our CHAIN values (Consistently excel, be Hospitable, Anticipatory, high Integrity, and Nurture), we maintain an 80% staff retention rate by providing livable wages, comprehensive benefits, and structured mentorship. Our kitchen supports sustainability by using the entirety of the product while supporting local purveyors. Beyond the dining room, we offer support for local organizations in form of annual contributions and off-site production of food and beverage to generate ticket sales for donation events. Every service is executed with intentionality, proving that an outstanding restaurant must nourish its team and community as deeply as its guests.

What makes you, your restaurant or your program a strong candidate for the James Beard Award?

At Restaurant Iron, hospitality is defined by authentic warmth, radical empathy, and intentional care. Under the leadership of General Manager Nathan Delaware, our service culture operates on a simple truth: exceptional guest hospitality is impossible without first cultivating exceptional internal care for our staff. Built upon our CHAIN values, our team delivers anticipatory service that feels both refined and deeply personal. Every service we aim to provide an individualized experience for the guest while anticipating their needs and wants. When operational friction occurs, our structured 5-step service recovery protocol empowers any staff member to resolve issues instantly with generosity and grace. Restaurant Iron creates an atmosphere where every individual feels seen, valued, and genuinely nourished.

Our wine program at Restaurant Iron, curated by Wine Director & Front of House Leader Amber Mitchell, is built on the belief that a wine list should be a living narrative of terroir, craftsmanship, and inclusivity. Featuring over 150 wine labels, the cellar prioritizes low-intervention, biodynamic wines, with a significant portion of the portfolio represented by female and minority winemakers.
Our bar program at Restaurant Iron, directed by Principal Bartender Brett Briggs, features over 100 fine spirit labels in our back bar display cabinet that balance respected benchmarks with distinctive and exclusive selections. Designed to seamlessly complement Chef Alex McPhail's coastal menu, our bar program delivers the same intentionality and creativity as our culinary program with focus on highlighting local ingredients for seasonal offerings.

Notable Recognition or Accomplishments

Statewide culinary recognition: Seven consecutive Florida Trend Golden Spoon Awards 2014-2019 and Hall of Fame recognition 2020 and beyond.

National restaurant recognition: OpenTable top 100 Fit for Foodies and national romantic restaurant recognition. OpenTable Diner's Choice Award Winner multi-year. Recognized by Garden & Gun Magazine and named by Forbes Magazine "50 Best Southern Restaurants in America" in 2018.

Beverage Excellence: Wine Spectator Award of Excellence 2022-2026

Local Longevity: Repeated Best Restaurant recognition from Pensacola publications going back to Iron's earliest years.

Chef Recognition: Alex McPhail named Best Chef in PNJ's Best of the Bay and Best Chef in InWeekly's Best of the Coast for 5 years in each publication.

Website: https://www.restaurantiron.com

Located in East Pensacola Heights, Agapi Bistro + Garden is built on a simple idea: bringing people together over incredible food. Agapi is the Greek word for "ultimate love," and the restaurant is a true celebration of what Chef Gus Silivos and his team love most: good food, family, cooking, and the Pensacola community. Under the helm of Chef Silivos, whose culinary legacy in Pensacola spans more than five decades, Agapi combines inspired flavors and traditions with the best harvests of our own backyard.

Agapi's signature menu re-imagines Mediterranean traditions, bringing these ideas to life with fresh Gulf Coast seafood, meats and local harvests whenever possible. Dishes like the famous Scamp Cervantes -- showcasing local line-caught scamp topped with mounds of sweet local blue crab -- or multi-layered Blue Crab Moussaka highlight the rich flavor of our local waters.

Beyond the nightly core menu of signatures, Agapi is a playground for culinary discovery. Each month, the three lead chefs craft a special "Around the World" menu that explores regional traditions from across the globe. For adventurous food lovers, there's also an interactive 4-course Chef's Blind Tasting Menu that lets Agapi's chefs shine through spontaneous, seasonal cooking. Whether you're dining in the cozy dining room or relaxing at an event in the Garden, Agapi is a place where you can slow down, feel like family, and enjoy food cooked straight from the heart.

What makes you, your restaurant or your program a strong candidate for the James Beard Award?

Agapi Bistro + Garden exemplifies the James Beard ideal of culinary innovation, sustainability, and radical hospitality with a balance of dynamic sourcing and creativity. Each month, the chefs debut an ambitious "Around the World" menu of specials, crafting anywhere from 10 to 20 original dishes that immerse guests in the traditional culinary techniques, ingredients, and history of regions around the world. With every opportunity, specific local ingredients are brought in for the month, introducing elements like fresh opah from Hawaii or handmade Mizithra cheese from Greece. For the ultimate expression of its unique craftsmanship, Agapi also offers an interactive Chef's Blind Tasting Menu, taking diners on a personalized, multi-course journey driven by fresh local ingredients and kitchen spontaneity.

Equally important to the James Beard mission is accessibility and hospitality. Agapi's team believes everyone deserves an unforgettable meal, regardless of dietary choices or restrictions. Agapi has turned plant-based and gluten-free cooking into an art form, earning a national PETA "Cut Above Award" for Best Vegan Steak. The restaurant regularly features an array of vegan and gluten-free creations, spanning its signature and specials menus all the way to the Chef's Blind Tasting Menu.

At its core, Agapi’s strength comes from its relationships. By regularly sourcing directly from local fishermen, mentoring young culinary talent, supporting community events, and maintaining a long-standing core team both in the kitchen and front-of-house, Chef Gus Silivos has created more than just a place to eat. Agapi Bistro + Garden shows that world-class dining can be thoughtful and inventive, while simultaneously making you feel like a part of the family.

Notable Recognition or Accomplishments

• National PETA Award Winner: Honored with "Best Vegan Steak" by PETA for outstanding innovation in plant-based dining.
• Monthly "Around-the-World" Global Culinary Series: A rotating monthly menu featuring 10–20 original scratch-made dishes celebrating international food cultures.
• 4-Course Chef’s Blind Tasting Menu: A signature multi-course experience showcasing local Gulf seafood, seasonal produce, and spontaneous kitchen creativity.
• Local Farm & Seafood Commitment: Decades-long partnerships with local suppliers.
• Inweekly Best of the Coast Honors: Named Best New Restaurant (2021), multi-year winner for Best Restaurant in East Pensacola Heights, and multi-year winner for Best Greek Restaurant.
• Pensacola News Journal Best of the Bay Honors: Named Best New Restaurant, plus Best Greek Restaurant multiple years
• 50+ Years of Culinary Leadership: Founded by CIA graduate Chef Gus Silivos, continuing a lifetime of mentorship, local ACF leadership, and civic service in Northwest Florida.

Website: https://myagapi.com

Born on the Greek island of Skopelos and raised in Pensacola, Chef Gus Silivos has dedicated over five decades to shaping the Gulf Coast’s culinary identity. His career began at age 11 in his family's restaurant business where he learned the art of hospitality from the ground up. After earning degrees from Pensacola State College, the University of West Florida, and the Culinary Institute of America (CIA), Chef Silivos returned home to lead the kitchen at his father's Skopelos restaurant -- a beloved Pensacola institution for over 60 years that hosted U.S. presidents, royalty, and generations of local families.

After Hurricane Sally forced Skopelos to close in 2020, Chef Silivos channeled everything he loved most about the culinary world into a new iteration: Agapi Bistro + Garden. Named after the Greek word for "ultimate love," Agapi represents the culmination of his lifelong passion for food, family, and community gathering. The restaurant pairs signature Greek and Mediterranean-inspired dishes, along with internationally-inspired monthly specials, with the freshest harvests from Gulf Coast waters and exceptional ingredients. Chef Silivos’ culinary philosophy centers on warmth, seasonal integrity, and timeless togetherness, creating an approachable dining experience where every guest feels right at home.

What makes you, your restaurant or your program a strong candidate for the James Beard Award?

Chef Gus Silivos embodies the spirit of the James Beard Foundation through his commitment to culinary excellence, local mentorship, and community leadership. At Agapi Bistro + Garden, he showcases how Mediterranean traditions harmonize with Gulf Coast ingredients, prioritizing fresh local seafood from nearby fishermen and harvesters, some of which he has worked with for thirty, forty years. Beyond crafting memorable meals, Chef Silivos has invested decades into building the region's culinary infrastructure. He helped develop the culinary program at Pensacola State College and co-founded the apprenticeship program with the American Culinary Federation. During his early years at Skopelos, he worked closely with local distributors to increase the availability of premium ingredients not only for his restaurant but also for the region, helping pave the way for the thriving food scene Pensacola hosts today.

Chef Silivos' leadership is equally defined by team culture and giving back. Key team members have remained by his side for over 30 years, reflecting an empowering, family-first workplace environment. Chef Silivos routinely gives back through regional charity events, educational initiatives, and cultural partnerships like the WSRE PBS Food & Wine Classic. Having navigated decades of natural disasters and economic shifts with resilience, Chef Silivos continues to elevate Pensacola’s food scene. His work demonstrates that culinary greatness is not just about elevated flavor, but about enriching lives and bringing people together around a shared table.

Notable Recognition or Accomplishments

Educational Foundation: Graduate of the Culinary Institute of America (CIA), Pensacola State College Alumnus, University of West Florida.

Culinary Mentorship & Leadership: Helped develop the culinary program at Pensacola State College. Co-founded the apprenticeship program with the American Culinary Federation. . Established the Gus Silivos and George Saukellariau Scholarship at Pensacola State College for culinary students.

Featured Chef at the James Beard House 2011-2013.

Traveled alongside Visit Pensacola to Mobile, Nashville, and New York City to spotlight the uniqueness of Pensacola seafood.

Industry & Media Recognition: 2020 Florida Trend Golden Spoon Award Winner; featured guest chef at the WSRE PBS Food & Wine Classic; featured chef on PBS' "Taste of History"; regular live cooking segments on Blab TV for approximately two decades.

Distinguished Executive Service: Executive Chef of Pensacola’s historic Skopelos restaurant, preparing meals for U.S. President George H.W. Bush, First Lady Barbara Bush, foreign dignitaries, and royalty. Lead caterer for Marine Ball and Navy Ball for decades at NAS Pensacola.

Inweekly (Best of the Coast) Honors: Voted Best Chef, Best Fine Dining Restaurant, Best Seafood Restaurant, Best Service/Waitstaff, Best New Restaurant, Best Greek Restaurant, Best Catreer, Best Wedding Caterer routinely over the decades with Skopelos, Agapi Bistro + Garden, and Nancy's Catering & Events

Pensacola News Journal (Best of the Bay) Honors: Voted Best Seafood, Best Fine Dining, Best Uniquely Pensacola Dish (Scamp Cervantes), Best Restaurant for Special Occasions, Best Greek Restaurant, Best Catering Service routinely over the decades with Skopelos, Agapi Bistro + Garden, and Nancy's Catering & Events

Visit: http://www.myagapi.com

What makes you, your restaurant or your program a strong candidate for the James Beard Award?

Drift is a staple of surrounding Pensacola Beach and Gulf Breeze communities. Drift is involved with local schools as well as charities to ensure our community remains strong. As a graduate of Gulf Breeze High School as well as University of Western Florida, Mr. LaFon has his roots well planted into our local community.

Notable Recognition or Accomplishments

Drift has been awarded accolades such as
Best In Pensacola "Best Restaurant on the Beach"
Wine Spectator Award of Excellence
Best in Pensacola "Best Place for Girls Night Out"
Best in Pensacola "Best Happy Hour"
Best in Pensacola "Best Steakhouse"

Visit: https://driftpcola.com/home/

What makes you, your restaurant or your program a strong candidate for the James Beard Award?

As a staple of the Pensacola community Drift is active in many fundraisers and charities to ensure we continually give back to our neighbors. We engage with our local schools through fundraising as well as sponsorships. As a company we strive to improve every aspect of our community.

Notable Recognition or Accomplishments

Drift has been awarded accolades such as
Best In Pensacola "Best Restaurant on the Beach"
Wine Spectator Award of Excellence
Best in Pensacola "Best Place for Girls Night Out"
Best in Pensacola "Best Happy Hour"
Best in Pensacola "Best Steakhouse"

Visit: https://driftpcola.com/home/

The restaurant has grown alongside Pensacola itself. What was once a relatively quiet downtown has become a vibrant destination for food, culture and entertainment. Jackson’s has remained a constant throughout that transformation. Generations of Pensacola families have celebrated birthdays, anniversaries, graduations and milestones at Jackson’s, while visitors have made the restaurant part of their experience of the city. Additionally, Jackson’s has provided careers and mentorship to generations of hospitality professionals, supported local producers and community organizations and helped establish downtown Pensacola as a culinary destination.
Jackson’s culinary identity is grounded in the reflection of Pensacola and is deeply connection to the community we serve. Our menu respects the traditions of the steakhouse while allowing the Gulf Coast to influence what we cook and how we cook it. Our wine program has received nine Wine Spectator Awards of Excellence and the restaurant has earned nine consecutive Florida Trend Golden Spoon Awards followed by induction into the Golden Spoon Hall of Fame. Most recently, Jackson’s received the 2025 DiRōNA Award of Excellence.

What makes you, your restaurant or your program a strong candidate for the James Beard Award?

Our work represents more than a successful steakhouse as we have helped establish and sustain a culture of exceptional dining in Pensacola for more than two decades.

Since opening in 1998, Jackson’s has built its identity around the traditions of a great American steakhouse while reflecting its Gulf Coast home. We pair carefully selected steaks with fresh local seafood and regional influences, creating a menu that is grounded in tradition but unmistakably connected to Northwest Florida. Our commitment to quality and consistency has earned significant recognition.

Our contribution extends beyond the food. Jackson’s has been part of downtown Pensacola’s evolution from a relatively quiet historic district into a vibrant culinary and cultural destination. We have provided careers and mentorship to generations of hospitality professionals and strive to create a team culture built on professionalism, pride and opportunity.

We also believe a restaurant has a responsibility to participate in the community that supports it. Jackson’s has hosted longstanding cultural programming, supported local organizations and producers and participated in culinary events that bring Pensacola’s food community together. Our ongoing commitment to Gulf Coast ingredients and local seafood connects our restaurant to the people and resources of our region.

Notable Recognition or Accomplishments

Jackson’s Steakhouse has earned recognition at the local, state and national levels throughout its history, including

• 2025 DiRōNA Award of Excellence, Distinguished Restaurants of North America, recognizing Jackson’s among North America’s distinguished fine-dining restaurants. Over fifteen years running.
• Florida Trend Golden Spoon Award: nine consecutive years, followed by induction into the Golden Spoon Hall of Fame. Jackson’s has also been recognized among Florida’s Top 25 Restaurants.
• Wine Spectator Award of Excellence: nine-time recipient, recognizing the restaurant’s longstanding commitment to its wine program.
• FACES of Pensacola “The Favies” Best Steakhouse, recognized in both 2023 and 2024.
• Pensacola News Journal Best of the Bay recognized multiple years for Best Restaurant Overall, Best Restaurant Downtown, Best Chef, Best Steak, Best Date Night
• IN Weekly Best of the Coast recognized multiple years for Best Restaurant Overall, Best Restaurant Downtown, Best Chef, Best Steak, Best Date Night
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Jackson's has been featured in hundreds of publications over the years at all levels.

Chef Irv Miller and Jackson's are a member of the Pensacola Celebrity Chefs Ambassador program cooking for the King and Queen of Spain, also participating in dinners four times at the James Bear House in NYC. SO MUCH MORE!

Website: https://jacksonsrestaurant.com