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Resounding cheers erupted at Bow & Arrow Brewing Co. on Monday evening as a presenter at the James Beard Awards said the New Mexico brewery鈥檚 name before sharing the winner of this year鈥檚 鈥淥utstanding Bar鈥� category.

But an equally loud symphony of sighs filled the air as the presenter revealed the category鈥檚 winner: Portland, Oregon鈥檚 Scotch Lounge. Still, bargoers raised their drinks in tribute to the brewery sharing the national spotlight with four other bars across the nation.

鈥淚t鈥檚 a massive achievement,鈥� said Andrew Krosche, Bow & Arrow鈥檚 head brewer. 鈥淲e do not have food, we do not have a full bar. 鈥� Other finalists had a lot more diversity of what they could offer, so I鈥檓 very proud to make it there.鈥�

Bow & Arrow was one of two finalists representing sa国际传媒官网网页入口 and the state at this year鈥檚 James Beard Awards in Chicago 鈥� a recognition considered to be one of the most prestigious honors in the culinary world.

The other finalist was Mesa Provisions chef Steve Riley, who competed against four others across Nevada and Oklahoma in the 鈥淏est Chef: Southwest鈥� category. Riley also did not win, ultimately losing out to Las Vegas, Nevada鈥檚 Sarah Thompson of the restaurant Casa Playa.

Riley and Bow & Arrow first kicked off their 2026 James Beard journeys in January as two of six semifinalists from New Mexico. Then, in March, the pair were named finalists.

Riley is no stranger to the James Beard Awards 鈥� he was also a finalist in 2024. In the days leading up to Monday, Riley said the nerves were minimal considering he knew what to expect this time around. Riley said he was more concerned with making sure his restaurant staff was all set to operate a weekend without him and his two sous chefs, Jordan Valdez and Hanna Chaney.

鈥淚n 2024, when I got back from Chicago, I told them both, 鈥業f this happens again, I鈥檓 taking you both,鈥欌�� Riley said, adding that Valdez and Chaney do 鈥渁ll the hard work鈥� at Mesa Provisions.

The inclusion meant a lot to both Chaney and Valdez, who鈥檝e been working with Riley for roughly five and six years, respectively.

鈥淚t鈥檚 nice to get that kind of respect and love and approval,鈥� Valdez said. 鈥淲e work so hard for him because he gives it back to us.鈥�

Chaney agreed, saying it felt 鈥渉uge鈥� to see Riley鈥檚 and the Mesa Provisions team鈥檚 hard work pay off, bringing sa国际传媒官网网页入口 national attention.

Also joining Riley in Chicago was his partner, Nikki Zabicki, who Riley said has been his 鈥渞ock鈥� throughout his culinary journey with Mesa Provisions, which she has helped mold.

While accolades were never the goal for Riley when he became a chef, he said it 鈥渄efinitely feels good鈥� to have made it to Chicago a second time.

Riley remembers the day he told his friend he was 鈥済oing to open the best restaurant in sa国际传媒官网网页入口.鈥� He was sleeping on his friend鈥檚 couch at the time, back home from a stint living and working in Los Angeles.

鈥淚t wasn鈥檛 easy, and it did require a little bit of luck, but it also required a lot of determination, a lot of willpower and a lot of (telling myself,) 鈥業t doesn鈥檛 matter how I get this done, I鈥檓 going to get it done,鈥欌�� Riley said.

For Bow & Arrow, a repeat semifinalist from 2024, all of the James Beard love came during a milestone year. The brewery is celebrating a decade of making beer inspired by locally sourced, Indigenous ingredients 鈥� a specialization CEO Shyla Sheppard said has set Bow & Arrow apart in a challenging craft beer industry that has faced headwinds in recent years.

鈥淪taying focused on our core values and our purpose, that鈥檚 kept us motivated,鈥� Sheppard said. 鈥淲e鈥檙e just trying to continue to stay hungry, stay curious and be innovative.鈥�

Sheppard said the James Beard recognition gave her and her team a moment to reflect on making it through the past decade and the inclusive space they鈥檝e built at Bow & Arrow.

鈥淎 lot of people believe in us, which is amazing,鈥� Sheppard said.

Sheppard approached Monday with a busy to-do list and plenty of excitement from friends, family and employees. She was also assembling an awards-night outfit that came from her grandmother and reflected the craftsmanship of New Mexico.

While Bow & Arrow didn鈥檛 take home an award, Sheppard said the experience allowed the brewery to bring a taste of New Mexico and its Indigenous communities to Chicago. She said Bow & Arrow making it as far as it did 鈥渏ust demonstrates that there鈥檚 a place for us at the highest levels of hospitality and food and beverage.鈥�

The finalists didn鈥檛 leave Chicago empty-handed.

Sheppard said she and her wife, Bow & Arrow co-founder Missy Begay, also checked in with businesses the brewery recently started distributing its beers to in the Windy City.

The trip also provided networking opportunities with chefs and culinary talent across the country for Riley, which he said he made a point of this go around despite his more introverted nature. The networking aspect was also a point of excitement for his sous chefs.

鈥淲in or not, we鈥檙e sitting there next to people at the top of their fields, and that鈥檚 鈥� more than anything 鈥� what matters,鈥� Chaney said.

Sheppard agreed.

鈥淲e鈥檙e just happy to be in the same room and happy to be one of five in the United States in the 鈥極utstanding Bars鈥� category,鈥� Sheppard said. 鈥淲e feel like we鈥檝e already won. We鈥檙e just really proud of our team and what we do.鈥�

Riley said he still hopes to one day see an sa国际传媒官网网页入口 chef win in the 鈥淏est Chef: Southwest鈥� category, whether it be him or someone else. But winning awards isn鈥檛 everything.

鈥淲e win every day that we open this restaurant and people come in and they have smiles on their faces,鈥� Riley said. 鈥淭hat whole interaction, that is why we do it. That鈥檚 why we鈥檙e here every day.鈥�

Kylie Garcia covers retail and real estate for the Journal. You can reach her at kgarcia@abqjournal.com.