It’s the time of year when when the James Beard Foundation announces their selections of Restaurant and Chef semifinalists. Finalists will be announced on March 27 and the winners will be announced at the James Beard Awards gala in Chicago on May 6.
Best New Restaurant: “A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come.”
| Adda Indian Canteen, NYC Andiario, West Chester, PA Angler, San Francisco Atomix, NYC Bardea Food & Drink, Wilmington, DE Bavel, Los Angeles Bywater American Bistro, New Orleans Canard, Portland, OR Celeste, Somerville, MA Chickadee, Boston Ellē, Washington, D.C. The Elysian Bar, New Orleans Folk, Nashville Frenchette, NYC Kyoten, Chicago |
Larder Delicatessen and Bakery, Cleveland Lineage, Wailea, HI Majordomo, Los Angeles Marrow, Detroit Nyum Bai, Oakland, CA Passerotto, Chicago Petra and the Beast, Dallas Popol Vuh, Minneapolis Q House, Denver Sawyer, Seattle Spoken English, Washington, D.C. The Stanley, Charlotte, NC Suerte, Austin The Surf Club Restaurant, Surfside, FL Vianda, San Juan, PR |
Outstanding Baker: “A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years.”
| Umber Ahmad, Mah-Ze-Dahr Bakery, NYC Kim Boyce, Bakeshop, Portland, OR Andy Clark, Moxie Bread Co., Louisville, CO Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA Tova du Plessis, Essen Bakery, Philadelphia Zachary Golper, Bien Cuit, NYC Don Guerra, Barrio Bread, Tucson, AZ Naomi Harris, Madruga Bakery, Coral Gables, FL Stephanie Hart, Brown Sugar Bakery, Chicago Maura Kilpatrick, Sofra Bakery and Café, Cambridge, MA Lisa Ludwinski, Sister Pie, Detroit |
Greg Mindel, Neighbor Bakehouse, San Francisco Taylor Petrehn, 1900 Barker, Lawrence, KS Alison Pray, Standard Baking Co., Portland, ME Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, MO Avery Ruzicka, Manresa Bread, Los Gatos, CA Kit Schumann and Jesse Schumann, Sea Wolf Bakers, Seattle Debbie Swenerton, Black Bear Bread Co., Grayton Beach, FL Greg Wade, Publican Quality Bread, Chicago Chris Wilkins, Root Baking Co., Atlanta |
Outstanding Bar Program: “A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer.”
| Anvil Bar & Refuge, Houston The Atomic Lounge, Birmingham, AL The Baldwin Bar, Woburn, MA Bar Agricole, San Francisco Bryant’s Cocktail Lounge, Milwaukee Clavel Mezcaleria, Baltimore Columbia Room, Washington, D.C. Dead Rabbit, NYC Expatriate, Portland, OR Kimball House, Decatur, GA |
La Factoría, San Juan, PR Leyenda, Brooklyn, NY Lost Lake, Chicago The Monarch Bar, Kansas City, MO Monk’s Café, Philadelphia No Anchor, Seattle Old Lightning, Marina Del Rey, CA Planter’s House, St. Louis Saint Leo, Oxford, MS Ticonderoga Club, Atlanta |
Outstanding Chef (Presented by All-Clad Metalcrafters): “A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years.”
| Ashley Christensen, Poole’s Diner, Raleigh, NC Renee Erickson, Bateau, Seattle Colby Garrelts, Bluestem, Kansas City, MO Sarah Grueneberg, Monteverde, Chicago Shiro Kashiba, Sushi Kashiba, Seattle David Kinch, Manresa, Los Gatos, CA Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA Corey Lee, Benu, San Francisco Donald Link, Herbsaint, New Orleans Margot McCormack, Margot Café & Bar, Nashville |
Tory Miller, L’Etoile, Madison, WI Maricel Presilla, Cucharamama, Hoboken, NJ Missy Robbins, Lilia, Brooklyn, NY Chrysa Robertson, Rancho Pinot, Scottsdale, AZ Gabriel Rucker, Le Pigeon, Portland, OR Chris Shepherd, Georgia James, Houston Ana Sortun, Oleana, Cambridge, MA Vikram Sunderam, Rasika, Washington, D.C. Fabio Trabocchi, Fiola, Washington, D.C. Marc Vetri, Vetri Cucina, Philadelphia |
Outstanding Pastry Chef (Presented by Lavazza):“A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years.”
| Jeb Breakell, The Wolf’s Tailor, Denver Ashley Capps, Buxton Hall, Asheville, NC Juan Contreras, Atelier Crenn, San Francisco Kelly Fields, Willa Jean, New Orleans Meg Galus, Boka, Chicago Megan Garrelts, Rye, Leawood, KS Zoe Kanan, Simon & the Whale, NYC Michelle Karr-Ueoka, MW Restaurant, Honolulu Margarita Manzke, République, Los Angeles James Matty, Suraya, Philadelphia Junko Mine, Cafe Juanita, Kirkland, WA |
Diane Moua, Spoon and Stable, Minneapolis Pichet Ong, Brothers and Sisters, Washington, D.C. Natasha Pickowicz, Flora Bar, NYC Michelle Polzine, 20th Century Café, San Francisco Rabii Saber, Four Seasons Resort, Orlando, FL Ricardo “Ricchi” Sanchez, Bullion, Dallas Laura Sawicki, Launderette, Austin Whang Suh, Hen & Heifer, Guilford, CT Cynthia Wong, Life Raft Treats, Charleston, SC |
Outstanding Restaurant (Presented by S.Pellegrino): “A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years.”
| Balthazar, NYC Bolete, Bethlehem, PA Cafe Juanita, Kirkland, WA El Charro Café, Tucson, AZ FIG, Charleston, SC Fore Street, Portland, ME Jaleo, Washington, D.C. Komi, Washington, D.C. Marché, Eugene, OR. Nopa, San Francisco Norman’s, Orlando, FL |
North Pond, Chicago O Ya, Boston The Original Ninfa’s on Navigation, Houston Park’s BBQ, Los Angeles Quince, San Francisco Restaurant Alma, Minneapolis Sagami, Collingswood, NJ SriPraPhai, NYC Zahav, Philadelphia |
Outstanding Restaurateur (Presented by Magellan Corporation): “A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.”
| Hugh Acheson, Atlanta (Empire State South, Five & Ten, The National, and others) Paul Bartolotta and Joe Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others) JoAnn Clevenger, Upperline, New Orleans Richard DeShantz and Tolga Sevdik, Richard DeShantz Restaurant Group, Pittsburgh (Poulet Bleu, Fish nor Fowl, Butcher and the Rye, and others) Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others) Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso, Birreria Paradiso) Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Petite Chou, Public Greens, and others) Rob Katz and Kevin Boehm, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, and others) Ed Kenney, Honolulu (Town, Mud Hen Water, Mahina & Sun’s, and others) Brenda Langton and Timothy Kane, Spoonriver, Minneapolis |
Anthony Myint and Karen Leibowitz, San Francisco (Mission Chinese Food, The Perennial, Commonwealth) Akkapong (Earl) Ninsom, Portland, OR (Langbaan, Hat Yai, PaaDee, and others) Ken Oringer, Boston (Little Donkey, Toro, Uni, and others) Steve Palmer, The Indigo Road, Charleston, SC (The Macintosh, Oak Steakhouse, Indaco, and others) Julie Petrakis and James Petrakis, Swine Family Restaurant Group, Orlando, FL (The Ravenous Pig, Cask & Larder, The Polite Pig, and others) Alex Raij and Eder Montero, NYC (La Vara, Txikito, Saint Julivert Fisherie, and others) Ethan Stowell, Ethan Stowell Restaurants, Seattle (Ballard Pizza Co., Bramling Cross, Cortina, and others) Tracy Vaught, H Town Restaurant Group, Houston (Hugo’s, Caracol, Xochi, and others) Jason Wang, Xi’an Famous Foods, NYC Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson) |
Outstanding Service: “A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service.”
| Back Bay Grill, Portland, ME Birrieria Zaragoza, Chicago Brigtsen’s, New Orleans Canlis, Seattle Chef Vola’s, Atlantic City, NJ Frasca Food and Wine, Boulder, CO The French Room, Dallas Gibsons Bar & Steakhouse, Chicago Hugo’s, Houston Kai Restaurant, Chandler, AZ Kimball House, Decatur, GA |
Mama J’s, Richmond, VA Marcel’s by Robert Wiedmaier, Washington, D.C. n/naka, Los Angeles Peking Gourmet Inn, Falls Church, VA Saison, San Francisco Swan Oyster Depot, San Francisco Tony’s, Houston Victoria & Albert’s, Orlando, FL Zingerman’s Roadhouse, Ann Arbor, MI |
Outstanding Wine Program (Presented by Robert Mondavi Winery)
| Bacchanal, New Orleans The Bachelor Farmer, Minneapolis Bar Marco, Pittsburgh Benu, San Francisco The Butcher Shop, Boston Cote, NYC element 47 at the Little Nell, Aspen, CO Great China, Berkeley, CA Davenport, Portland, OR haley.henry, Boston Income Tax, Chicago |
L’Oursin, Seattle Lucky Palace, Bossier City, LA Miller Union, Atlanta Night + Market, Los Angeles Ops, Brooklyn, NY Pappas Bros. Steakhouse at the Galleria, Houston Spiaggia, Chicago Stems & Skins, North Charleston, SC Tail Up Goat, Washington, D.C |
Outstanding Wine, Spirits, or Beer Producer: A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft.
| An Bui, Mekong and The Answer Brewpub, Richmond, VA Cathy Corison, Corison Winery, St. Helena, CA Rutger de Vink, RdV Vineyards, Delaplane, VA Dave Green, Skagit Valley Malting, Burlington, WA Deirdre Heekin, La Garagista, Bethel, VT Nancy Irelan, Red Tail Ridge Winery, Penn Yan, NY Drew Kulsveen, Willett Distillery, Bardstown, KY Todd Leopold and Scott Leopold, Leopold Bros., Denver Sean Lilly Wilson, Fullsteam Brewery, Durham, NC Ann Marshall and Scott Blackwell, High Wire Distilling Co., Charleston, SC |
Steve Matthiasson, Matthiasson Wines, Napa, CA Kim McPherson, McPherson Cellars, Lubbock, TX Meredith Meyer Grelli, Wigle Whiskey, Pittsburgh Yoshihiro Sako, Den Sake Brewery, Oakland, CA Jordan Salcito, Ramona, NYC Mike Sauer, Red Willow Vineyard, Wapato, WA Jeffrey Stuffings, Jester King Brewery, Austin Rob Tod, Allagash Brewing Company, Portland, ME Mhairi Voelsgen, broVo Spirits, Woodinville, WA Lance Winters, St. George Spirits, Alameda, CA |
Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water): “A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.”
| Rachel Bennett, The Library, St. Petersburg, FL Jay Blackinton, Aelder/Hogstone’s Wood Oven, Orcas Island, WA Nick Bognar, Nippon Tei, St. Louis Ana Castro, Coquette, New Orleans Valerie Chang and Nando Chang, Itamae, Miami Calvin Davis, Freshwater, Kansas City, MO Alisha Elenz, MFK, Chicago Evan Gaudreau, Renzo, Charleston, SC Rikki Giambruno, Hyacinth, St. Paul, MN Becca Hegarty, Bitter Ends Luncheonette, Pittsburgh Alexander Hong, Sorrel, San Francisco Jesse Ito, Royal Izakaya, Philadelphia |
Irene Li, Mei Mei, Boston Giselle Miller, Menton, Boston Shota Nakajima, Adana, Seattle Kwame Onwuachi, Kith and Kin, Washington, D.C. Ian Redshaw, Lampo Neapolitan Pizzeria, Charlottesville, VA Jonathan “Jonny” Rhodes, Restaurant Indigo, Houston Samantha Sanz, Talavera at the Four Seasons, Scottsdale, AZ Lena Sareini, Selden Standard, Detroit Cassie Shortino, Tratto, Phoenix Nolan Wynn, Banshee, Atlanta Jonathan Yao, Kato, Los Angeles |
Best Chefs:
“Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region.”
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
| Joey Baldino, Zeppoli, Collingswood, NJ Sandeep “Sunny” Baweja, Lehja, Richmond, VA Jamilka Borges, The Independent Brewing Company, Pittsburgh Amy Brandwein, Centrolina, Washington, D.C. Erik Bruner-Yang, Brothers and Sisters, Washington, D.C. Kristin Butterworth, Lautrec, Farmington, PA Tom Cunanan, Bad Saint, Washington, D.C. Nicholas Elmi, Laurel, Philadelphia Randy Forrester, Osteria Radici, Allentown, NJ |
Jerome Grant, Sweet Home Café, Washington, D.C. Haidar Karoum, Chloë, Washington, D.C. Matthew Kern, Heirloom, Lewes, DE Rich Landau, Vedge, Philadelphia Cristina Martinez, South Philly Barbacoa, Philadelphia Dan Richer, Razza Pizza Artigianale, Jersey City, NJ Jon Sybert, Tail Up Goat, Washington, D.C. Kevin Tien, Himitsu, Washington, D.C. Cindy Wolf, Charleston, Baltimore Nobu Yamazaki, Sushi Taro, Washington, D.C |
We’ll keep you posted when the finalists are announced.
