COLUMBUS, Ohio (WCMH) — Central Ohio has emerged as a culinary powerhouse and with Columbus at its heart, it is widely recognized as a burgeoning foodie town, home to chefs and restaurants with national acclaim. The James Beard Foundation, a nonprofit dedicated to celebrating food culture, has recognized several chefs in the area. BJ Lieberman, co-owner of Chapman's Eat Market has been a James Beard Award semifinalist two years in a row, since 2023. Additionally, Avishar Barua owner of Joya's was also a 2024 semifinalist. Previous central Ohio semifinalists include Pistacia Vera co-owner Spencer Budros, in the 2020 Outstanding Baker category, Refectory chef Richard Blondin, who was recognized in 2012 and James Anderson, founder of Ray Ray's Hog Pit in 2020. Two other culinary giants no longer working in the city were also Beard semifinalists. Retired chef and owner of the former Rigsby's Kitchen, Kent Rigsby, was a three-time semifinalist in 2012, 2011 and 2010. Magdiale Wolmark, who operated the now-shuttered Dragonfly Neo-V Cuisine, received the honor in 2011 and 2010. Beyond its lauded chef, Refectory, which combines contemporary American and classic French cuisine, has a long history of acclaim. AAA has awarded the restaurant its coveted Four Diamond designation for 29 consecutive years. The Infatuation, a website that is the latest incarnation of the Zagat Guide, a dining directory once considered the “restaurant bible,” published its list of the best restaurants in Columbus in December. The list reflects the wide range of dining styles and experiences that make Columbus a food-lover destination. Here are its recommendations: Agni • 716 S High St., Columbus• Creative Bengali-inspired tasting menus with Midwestern twists. Veritas• 11 W Gay St., Columbus• Upscale New American cuisine with an ever-evolving tasting menu. Comune• 677 Parsons Ave., Columbus• Vegetarian dishes such as sunchoke bisque drizzled over cabbage, breaded lion's mane mushroom, or ten-layer lasagna packed with mushroom bolognese. Pistacia Vera• 541 S 3rd. St., Columbus• French-style pâtisserie, known for its pastries and desserts. Chapman's Eat Market • 739 S 3rd St., Columbus• Globally inspired comfort food in a welcoming space. Speck Italian Eatery• 89 N High St., Columbus• Pasta made in its very own “pasta room,” overlooking the dining room. Refectory• 1092 Bethel Rd., Columbus• French-inspired fine dining with a renowned wine list. Lindey's• 169 E Beck St., Columbus• Elegant American dining in the historic German Village. Rooh• 685 N High St., Columbus• Elevated Indian cuisine. Wolf's Ridge Brewing • 215 N 4th St., Columbus• Locally sourced dishes paired with craft beers. Joya's• 657 High St., Worthington•  Bengali American café. Wario's Beef & Pork• 111 W Nationwide Blvd., Columbus• Generous Sandwiches is a relaxed window-serve spot. Modern Southern Table• 1086 N 4th St., Columbus• Budd Dairy Food Hall vendor with Cajun, Lowcountry, and soul food classics. Bonifacio• 1577 King Ave., Columbus• Contemporary Filipino dishes served in a low-key setting. Ray Ray's Hog Pit• 424 W Town St., Columbus• Specializes in smoked beef brisket, wet or dry-rubbed spare ribs, and sides like baked beans and collard greens.  Hoyo's kitchen• 59 Spruce St., Columbus• Somali build-your-own bowls or wraps. Xi Xia Western Chinese Cuisine• 1140 Kenny Centre Mall, Columbus• Chinese, chewy noodles made by hand are its specialty. Riziki Swahili Grill• 1872 Tamarack Cir. S., Columbus• Casual East African spot with chapati fried in ghee, curry dishes, sambusas, mishkaki skewers, and cassava chips.The Lox Bagel Shop• 772 N High St. #106, Columbus• Café and bagel shop that offers sandwiches and lunch fare. While the Michelin Guide has yet to include any city in Ohio among its covered areas, focusing instead on cities within seven states and Washington, D.C., Columbus could possibly rise into its orbit. “To publish the Michelin Guide [in a specific area], we need first and foremost culinary potential,” Gwendal Poullennec, the international director of the Michelin Guide, told Bon Appetit in 2024. “Today, I have inspectors scouting about 20 destinations where we do not yet have a restaurant selection, but that we are considering for future years. It’s always a several-year process because we must see the openings and the consistency.”