The James Beard Foundation announced the finalists for its Restaurant and Chef Awards, as well as its media and design awards, today via live Twitter feed.
The highly anticipated awards were originally scheduled to be presented at a gala ceremony in Chicago today, but that plan, like so much of the restaurant industry, was derailed by the COVID-19 outbreak. The finalists were originally scheduled to be announced in late March.
Instead, the foundation turned its attention to relief efforts, but ultimately decided to go ahead with the awards, which honor chefs, restaurateurs, pastry chefs, bakers and beverage professionals for their accomplishments in 2019.
The winners are now scheduled to be announced on Friday, Sept. 25 from Chicago. Details of the format and location of the announcement are forthcoming.
“Some of the restaurants announced today are temporarily closed, some are operating in another form, such as take-out or meal relief efforts, whilst others have already announced that they will permanently close,” foundation CEO Clare Reichenbach said in a release announcing the finalists. “Today we acknowledge the accomplishments of all the people behind these restaurants, and the need for everyone to fight for this industry that employs 16 million people and is a vital part of American culture."
Here are the nominees:
Best New Restaurant
Automatic Seafood & Oysters in Birmingham, Ala.
Demi in Minneapolis
Eem in Portland, Ore.
Fox & the Knife in Boston
Gado Gado in Portland, Ore.
Gianna in New Orleans
Kalaya in Philadelphia
Nightshade in Los Angeles
Pasjoli in Santa Monica, Calif.
Verjus in San Francisco
Graison Gill of Bellegarde Bakery in New Orleans
Zachary Golper of Bien Cuit in New York City
Maura Kilpatrick of Sofra Bakery in Cambridge, Mass.
Lisa Ludwinski of Sister Pie in Detroit
Avery Ruzicka of Manresa Bread in Los Gatos, Calif.
Outstanding Bar Program
Anvil Bar & Refuge in Houston
Expatriate in Portland, Ore.
Kimball House in Decatur, Ga.
Lost Lake in Chicago
Trick Dog in San Francisco
David Kinch of Manresa in Los Gatos, Calif.
Corey Lee of Benu in San Francisco
Donald Link of Herbsaint in New Orleans
Missy Robbins of Lilia in New York City
Ana Sortun of Oleana in Cambridge, Mas.
Marc Vetri of Vetri Cucina in Philadelphia
Brigtsen's in New Orleans
Canlis in Seattle
Saison in San Francisco
Swan Oyster Depot in San Francisco
Zingerman's Roadhouse in Ann Arbor, Mich.
Outstanding Pastry Chef
Lincoln Carson of Bon Temps in Los Angeles
Juan Contreras of Atelier Crenn in San Francisco
Margarita Manzke of République in Los Angeles
Diane Moua of Spoon and Stable in Minneapolis
Natasha Pickowicz of Flora Bar in New York City
Miro Uskokovic of Gramercy Tavern in New York City
FIG in Charleston, S.C.
Frasca Food and Wine in Boulder, Colo.
Jaleo in Washington, D.C.
Pizzeria Bianco in Phoenix
Quince in San Francisco
Paul Bartolotta of The Bartolotta Restaurants in Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)
Jamie Bissonnette and Ken Oringer of JK Food Group in Boston (Little Donkey, Toro and Coppa)
JoAnn Clevenger of Upperline Restaurant in New Orleans
Alex Raij and Eder Montero in New York City (La Vara, Saint Julivert Fisherie and Txikito)
Jason Wang of Xi'an Famous Foods in New York City
Outstanding Wine Program
Bacchanal in New Orleans
Canard in Portland, Ore
Cote in New York City
Miller Union in Atlanta
Night + Market Sahm in Venice, Calif.
Spiaggia in Chicago
Outstanding Wine, Beer or Spirits Producer
Scott Blackwell and Ann Marshall of High Wire Distilling Co. in Charleston, S.C.
Cathy Corison of Corison Winery in St. Helena, Calif.
Drew Kulsveen of Willett Distillery in Bardstown, Ky.
Todd Leopold and Scott Leopold of Leopold Bros. in Denver
Lance Winters of St. George Spirits in Alameda, Calif.
Rising Star Chef of the Year (for chefs aged 30 or younger)
Will Aghajanian and Liz Johnson of The Catbird Seat in Nashville
Irene Li of Mei Mei in Boston
Gaby Maeda of State Bird Provisions in San Francisco
Ashleigh Shanti of Benne on Eagle in Asheville, N.C.
Paola Velez of Kith/Kin, in Washington, D.C.
Jon Yao of Kato in Los Angeles
Best Chef: California
Jeremy Fox of Birdie G's in Santa Monica
Brandon Jew of Mister Jiu's in San Francisco
Jessica Koslow of Sqirl in Los Angeles
Mourad Lahlou of Mourad in San Francisco
Joshua Skenes of Angler in San Francisco
Pim Techamuanvivit of Kin Khao in San Francisco
Best Chef: Great Lakes (lll., Ind, Mich. and Ohio)
All the finalists are from Chicago this year:
Jason Hammel of Lula Café
Gene Kato of Momotaro
Noah Sandoval of Oriole
John Shields and Karen Urie Shields of Smyth
Erick Williams of Virtue
Lee Wolen of Boka
Best Chef: Mid-Atlantic (Del., Md., N.J., Pa, Va. and Washington, D.C.)
Amy Brandwein of Centrolina in Washington, D.C.
Nicholas Elmi of Laurel in Philadelphia
Rich Landau of Vedge in Philadelphia
Cristina Martinez of South Philly Barbacoa in Philadelphia
Jon Sybert of Tail Up Goat in Washington, D.C.
Cindy Wolf of Charleston in Baltimore
Best Chef: Midwest (Iowa, Kan., Minn., Mo., Neb., N.D, S.D. and Wis.)
Steven Brown of Tilia in Minneapolis
Michael Corvino of Corvino Supper Club & Tasting Room in Kansas City, Mo.
Michael Gallina of Vicia in St. Louis
Jamie Malone of Grand Café in Minneapolis
Christina Nguyen of Hai Hai in Minneapolis
Best Chef: Mountain (Colo., Idaho, Mont, Utah and Wyo.)
Carrie Baird of Bar Dough in Denver
Jen Castle and Blake Spalding of Hell's Backbone Grill & Farm in Boulder, Utah
Jeff Drew of Snake River Grill in Jackson, Wyo.
Caroline Glover of Annette in Aurora, Colo.
Dana Rodriguez of Super Mega Bien in Denver
Kelly Whitaker of The Wolf's Tailor in Denver
Best Chef: New York State
All of the finalists are in Manhattan:
Sean Gray of Momofuku Ko
Brooks Headley of Superiority Burger
Junghyun Park of Atomix
Daniela Soto-Innes of Atla
Alex Stupak of Empellón
Best Chef: Northeast (Conn., Maine, Mass., N.H., R.I. and Vt.)
Vien Dobui of Công Tử Bột in Portland
Tiffani Faison of Orfano in Boston
Ben Jackson of Drifters Wife in Portland
Krista Kern Desjarlais of The Purple House in North Yarmouth, Maine
Greg Mitchell and Chad Conley of Palace Diner in Biddeford, Maine
Cassie Piuma of Sarma in Somerville, Mass.
Best Chef: Northwest & Pacific (Alaska, Hawaii, Ore., and Wash.)
Peter Cho of Han Oak in Portland
Gregory Gourdet of Departure in Portland
Chris Kajioka and Anthony Rush of Senia in Honolulu
Katy Millard of Coquine in Portland
Kristen Murray of Maurice in Portland
Rachel Yang and Seif Chirchi of Joule in Seattle
Best Chef: South (Ala., Ark., Puerto Rico, Fla., La. and Miss.)
Jose Enrique of Jose Enrique restaurant in San Juan, Puerto Rico
Kristen Essig and Michael Stoltzfus of Coquette in New Orleans
Michael Gulotta of Maypop in New Orleans
Mason Hereford of Turkey and the Wolf in New Orleans
Isaac Toups of Toups' Meatery in New Orleans
Best Chef: Southeast (Ga., Ky., N.C., S.C., Tenn. and W.Va.)
Katie Button of Cúrate, Asheville, N.C.
Cassidee Dabney of The Barn at Blackberry Farm in Walland, Tenn.
Cheetie Kumar of Garland in Raleigh, N.C.
Andy Ticer and Michael Hudman of Andrew Michael Italian Kitchen in Memphis
Julia Sullivan of Henrietta Red in Nashville
Best Chef: Southwest (Ariz., N.M., Nev., and Okla.)
Dan Krohmer of Other Mama in Las Vegas
Jonathan Perno of Campo at Los Poblanos Historic Inn & Organic Farm in Los Ranchos de Albuquerque, N.M.
Chrysa Robertson of Rancho Pinot in Scottsdale, Ariz.
Silvana Salcido Esparza of Barrio Café Gran Reserva in Phoenix
Jeff Smedstad of Elote Café in Sedona, Ariz.
James Trees of Esther's Kitchen in Las Vegas
Best Chef: Texas
Kevin Fink of Emmer & Rye in Austin
Michael Fojtasek of Olamaie in Austin
Anita Jaisinghani of Pondicheri in Houston
Steve McHugh of Cured in San Antonio
Trong Nguyen of Crawfish & Noodles in Houston
Contact Bret Thorn at [email protected]
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