2012 James Beard Foundation Awards Restaurant and Chef Award Semifinalists
Best New Restaurant Restaurant 1833, Monterey, CA Altura, Seattle Salt, St. Louis
AQ, San Francisco ShinBay, Scottsdale, AZ
The Bachelor Farmer, Minneapolis Tashan, Philadelphia
Bistronomic, Chicago Tertulia, NYC
The Catbird Seat, Nashville, TN Trade, Boston
The Dorrance, Providence, RI Tremont, NYC
The Farm and Fisherman, Philadelphia Yardbird Southern Table & Bar, Miami Beach, FL
Fiola, Washington, D.C. Zeppoli, Collingswood, NJ
Harvest, Louisville, KY
Isa, NYC Outstanding Bar Program
Little Serow, Washington, D.C. Anvil Bar & Refuge, Houston
The Macintosh, Charleston, SC Arnaud’s French 75 Bar, New Orleans
MB Post, Manhattan Beach, CA The Aviary, Chicago
Next, Chicago Bar Agricole, San Francisco
Ollie Irene, Mountain Brook, AL Beretta, San Francisco
Park Tavern, San Francisco Clyde Common, Portland, OR
Petite Jacqueline, Portland, ME The Columbia Room, Washington, D.C.
Picca, Los Angeles Cook & Brown Public House, Providence, RI
Pistou, Burlington, VT Cure, New Orleans
Pondicheri, Houston Drink, Boston
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James Beard Foundation 167 West 12th Street, New York, NY 10011 The Esquire Tavern, San Antonio, TX Stephan Pyles, Stephan Pyles, Dallas
The Franklin Mortgage & Investment Co., Philadelphia Frank Ruta, Palena, Washington, D.C.
High West Distillery & Saloon, Park City, UT Nancy Silverton, Pizzeria Mozza, Los Angeles
Holeman & Finch Public House, Atlanta Holly Smith, Cafe Juanita, Kirkland, WA
La Belle Vie, Minneapolis Janos Wilder, Janos, Tucson, AZ The Old Fashioned, Madison, WI PDT, NYC Outstanding Pastry Chef Pegu Club, NYC Julieta V. Adauto, Orange Peel Pastries, The Porter Beer Bar, Atlanta Cakes & More, El Paso, TX
PX, Alexandria, VA Joanne Chang, Flour Bakery + Cafe, Boston
Rivera, Los Angeles Melissa Chou, Aziza, San Francisco
Standard Tap, Philadelphia Patrick Fahy, Café des Architectes, Chicago
The Violet Hour, Chicago Ken Forkish, Ken’s Artisan Bakery, Portland, OR
The Zig Zag Café, Seattle Michelle Gayer, Salty Tart Bakery, Minneapolis Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami Outstanding Chef Maura Kilpatrick, Sofra Bakery and Cafe, Jody Adams, Rialto, Cambridge, MA Cambridge, MA Sean Brock, McCrady’s, Charleston, SC Yasmin Lozada-Hissom, Olivea, Denver David Chang, Momofuku Ssäm Bar, NYC Lisa Lu, Jardinière, San Francisco Gary Danko, Restaurant Gary Danko, San Francisco Tiffany MacIsaac, Birch & Barley, Washington, D.C. Suzanne Goin, Lucques, Los Angeles Cheryl Maffai and Jonathan Stevens, Hungry Ghost Daniel Humm, Eleven Madison Park, NYC Bread, Northampton, MA
Paul Kahan, Blackbird, Chicago Dahlia Narvaez, Osteria Mozza, Los Angeles
Melissa Kelly, Primo, Rockland, ME Ghaya Oliveira, Boulud Sud, NYC
David Kinch, Manresa, Los Gatos, CA Jessie Prawlucki, Fond / Belle Cakery, Philadelphia
Donald Link, Herbsaint, New Orleans Aaron Russell, Restaurant Eugene, Atlanta
Tony Mantuano, Spiaggia, Chicago Mindy Segal, Mindy’s HotChocolate, Chicago
Tim McKee, La Belle Vie, Minneapolis Philip Speer, Uchi, Austin, TX
Carrie Nahabedian, Naha, Chicago Bob Truitt, Ai Fiori, NYC
Vitaly Paley, Paley’s Place, Portland, OR Cynthia Wong, Empire State South, Atlanta Charles Phan, The Slanted Door, San Francisco
2
James Beard Foundation 167 West 12th Street, New York, NY 10011 Outstanding Restaurant Bruce Bromberg and Eric Bromberg, Blue Ribbon Restaurants, NYC August, New Orleans Richard D’Amico and Larry D’Amico, D’Amico & Balthazar, NYC Partners, Minneapolis Blue Hill, NYC Jason Dady, Jason Dady Restaurants, San Antonio, TX Boulevard, San Francisco Tom Douglas, Tom Douglas Restaurants, Seattle Canlis, Seattle Sam Fox, Fox Restaurant Concepts, Scottsdale, AZ Charleston, Baltimore Richard Gonzmart, Columbia Restaurant, Tampa, FL Fore Street, Portland, ME Mike Klank and Eddie Hernandez, Taqueria del Sol, Foreign Cinema, San Francisco Atlanta
Highlands Bar and Grill, Birmingham, AL Donnie Madia, One Off Hospitality, Chicago
The Kitchen Restaurant, Sacramento, CA Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL
Magnolia Grill, Durham, NC Piero Selvaggio, Valentino Restaurant Group, Marcel’s, Washington, D.C. Santa Monica, CA
Oleana, Cambridge, MA Stephen Starr, Starr Restaurants, Philadelphia
Patina, Los Angeles Caroline Styne, Lucques/A.O.C./Tavern, Los Angeles
Picasso at Bellagio, Las Vegas Phil Suarez, Suarez Restaurant Group, NYC
Restaurant Alma, Minneapolis Doug Washington, Mitchell Rosenthal, and Steven Rosenthal, Stock & Bones, San Francisco Terra, St. Helena, CA
Tru, Chicago Outstanding Service Vetri, Philadelphia Brigtsen’s, New Orleans Vincent on Camelback, Phoenix Café Boulud at the Brazilian Court Hotel, Palm Beach, FL Outstanding Restaurateur Clancy’s, New Orleans Edward Aloise and Claudia Rippee, E&C Restaurant The Compound, Santa Fe, NM Management Corporation, Manchester, NH Cyrus, Healdsburg, CA Nick Badovinus, Flavor Hook, Dallas Fountain Restaurant at Four Seasons Hotel Ashok Bajaj, Knightsbridge Restaurant Group, Philadelphia, Philadelphia Washington, D.C. The French Room at the Adolphus Hotel, Dallas Tom Baron and Bill Fuller, big Burrito Restaurant Group, Pittsburgh Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas Roger Berkowitz, Legal Sea Foods, Boston L’Espalier, Boston Frank Bonanno, Bonanno Concepts, Denver
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James Beard Foundation 167 West 12th Street, New York, NY 10011 La Grenouille, NYC Tria, Philadelphia
Manny’s Steakhouse, Minneapolis Troquet, Boston
Michael Mina, San Francisco Wild Rice Restaurant, Bayfield, WI
Nopa, San Francisco The Oakroom at the Seelbach Hilton, Louisville, KY Outstanding Wine & Spirits Picholine, NYC Professional
Providence, Los Angeles Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Restaurant Eve, Alexandria, VA Ron Cooper, Del Maguey, Single Village Mezcal, Ranchos de Taos, NM Spiaggia, Chicago Merry Edwards, Merry Edwards Winery, Sebastopol, CA Topolobampo, Chicago Greg Engert, Neighborhood Restaurant Group, Vetri, Philadelphia Alexandria, VA
Alex Golitzin, Quilceda Creek Vintners, Snohomish, WA Outstanding Wine Program Paul Grieco, Terroir, NYC A16, San Francisco Ken Grossman, Sierra Nevada Brewing Co., Chico, CA The Barn at Blackberry Farm, Walland, TN Lance Hanson, Peak Spirits, Hotchkiss, CO Café on the Green at Four Seasons Resort and Club David Hirsch, Hirsch Vineyards, Cazadero, CA Dallas at Las Colinas, Irving, TX Manfred Krankl, Sine Qua Non, Ventura, CA Canlis, Seattle Jim Koch, The Boston Beer Company, Boston Charleston, Baltimore Steve McCarthy, Clear Creek Distillery, Portland, OR CityZen at Mandarin Oriental, Washington, D.C. Garrett Oliver, Brooklyn Brewery, NYC CUT at Beverly Wilshire, Beverly Hills, CA Jorge Ordoñez, Fine Estates from Spain, Dedham, MA Emeril’s New Orleans Virginia Philip, Virginia Philip Wine Shop & Academy, Five and Ten, Athens, GA West Palm Beach, FL Frasca Food and Wine, Boulder, CO Neal Rosenthal, Mad Rose Group, Pine Plains, NY Hatfield’s, Los Angeles Jörg Rupf, St. George Spirits, Alameda, CA No. 9 Park, Boston Abe Schoener, The Scholium Project, Napa, CA Patina, Los Angeles Eric Solomon, Eric Solomon Selections - European Perbacco, San Francisco Cellars, Charlotte, NC
Picasso at Bellagio, Las Vegas Sean Lilly Wilson, Fullsteam, Durham, NC Restaurant Eve, Alexandria, VA
Sepia, Chicago
4
James Beard Foundation 167 West 12th Street, New York, NY 10011 Rising Star Chef of the Year Micah Wexler, Mezze, Los Angeles Dave Beran, Next, Chicago Kris Yenbamroong, Talésai, West Hollywood, CA
Noah Bernamoff, Mile End, NYC Sue Zemanick, Gautreau’s, New Orleans
Danny Bowien, Mission Chinese Food, San Francisco
Katie Button, Cúrate, Asheville, NC Best Chef: Great Lakes
Clayton Chapman, The Grey Plume, Omaha, NE Josh Adams, June, Peoria Heights, IL
Joe Cicala, Le Virtù, Philadelphia Richard Blondin, Refectory Restaurant & Bistro, Columbus, OH Preston Clark, El Paseo, Mill Valley, CA Michael Carlson, Schwa, Chicago Chad Colby, Mozza2Go, Los Angeles Jean-Robert de Cavel, Jean-Robert’s Table, Cincinnati Joshua Drew, Farmshop, Santa Monica, CA Luciano Del Signore, Bacco Ristorante, Southfield, MI Kevin Gillespie, Woodfire Grill, Atlanta David Gilbert, Forest Grill, Birmingham, MI Bryce Gilmore, Barley Swine, Austin, TX Greg Hardesty, Recess, Indianapolis Grant Gordon, Tony’s, Houston Stephanie Izard, Girl & the Goat, Chicago Emma Hearst, Sorella, NYC Anne Kearney, Rue Dumaine, Dayton, OH Matthew Kirkley, L2O, Chicago Regina Mehallick, R Bistro, Indianapolis Casey Lane, The Tasting Kitchen, Venice, CA Matthew Millar, Reserve, Grand Rapids, MI Aaron London, Ubuntu, Napa, CA Martial Noguier, Bistronomic, Chicago Sara Lukasiewicz, Red Devon, Bangall, NY Chris Nugent, Goosefoot, Chicago Thomas McNaughton, flour + water, San Francisco Kent Rigsby, Rigsby’s Kitchen, Columbus JD Morton, Domaine Hudson, Wilmington, DE Jonathon Sawyer, The Greenhouse Tavern, Cleveland David Posey, Blackbird, Chicago Bruce Sherman, North Pond, Chicago Jesse Schenker, Recette, NYC David Tallent, Restaurant Tallent, Bloomington, IN Lee Styer, Fond, Philadelphia Giuseppe Tentori, GT Fish & Oyster, Chicago Benjamin Sukle, The Dorrance, Providence, RI Paul Virant, Vie, Western Springs, IL Max Sussman, Roberta’s, NYC Andrew Zimmerman, Sepia, Chicago Christina Tosi, Momofuku Milk Bar, NYC
Jarrod Verbiak, DB Bistro Moderne at the JW Marriott Marquis Miami Best Chef: Mid-atlantic
Sameh Wadi, Saffron Restaurant & Lounge, Andrew Araneo, Drew’s Bayshore Bistro, Keyport, NJ
Minneapolis Cathal Armstrong, Restaurant Eve, Alexandria, VA
Blaine Wetzel, The Willows Inn, Lummi Island, WA Pierre Calmels, Bibou, Philadelphia
5
James Beard Foundation 167 West 12th Street, New York, NY 10011 Jay Caputo, Espuma, Rehoboth Beach, DE Paul Kulik, The Boiler Room, Omaha, NE
Tony Conte, The Oval Room, Washington, D.C. Stephen Logsdon, Lucca, Des Moines, IA
Scott Drewno, The Source, Washington, D.C. Tory Miller, L’Etoile, Madison, WI
David Gilberg, Koo Zee Doo, Philadelphia Shinji Muramoto, Restaurant Muramoto, Madison, WI
Spike Gjerde, Woodberry Kitchen, Baltimore Kevin Nashan, Sidney Street Cafe, St. Louis
Michael Krikorian, Copper Canyon, Atlantic Highlands, NJ Lenny Russo, Heartland Restaurant & Farm Direct
Johnny Monis, Komi, Washington, D.C. Market, St. Paul, MN
Peter Pastan, Obelisk, Washington, D.C. Dan Van Rite, Hinterland, Milwaukee
Konstantinos Pitsillides, Kanella, Philadelphia Kevin Willmann, Farmhaus, St. Louis
Maricel Presilla, Cucharamama, Hoboken, NJ Stewart Woodman, Heidi’s, Minneapolis
Dale Reitzer, Acacia, Richmond, VA
Chip Roman, Blackfish, Conshohocken, AP Best Chef: Northeast
Kevin Sousa, Salt of the Earth, Pittsburgh Jamie Bissonnette, Coppa, Boston
Vikram Sunderam, Rasika, Washington, D.C. Jason Bond, Bondir, Cambridge, MA
Marcie Turney, Barbuzzo, Philadelphia Kara Brooks, Still River Café, Eastford, CT
Bryan Voltaggio, Volt, Frederick, MD Penelle, Megan, and Phoebe Chase and Ted LaFage, Chase’s Daily, Belfast, ME Cindy Wolf, Charleston, Baltimore Tim Cushman, O Ya, Boston
Krista Kern Desjarlais, Bresca, Portland, ME Best Chef: Midwest Jeffrey Gimmel, Swoon Kitchenbar, Hudson, NY M.J. Adams, The Corn Exchange, Rapid City, SD Gerry Hayden, The North Fork Table & Inn, Southold, NY Justin Aprahamian, Sanford, Milwaukee Brian Hill, Francine Bistro, Camden, ME Mike Brown and James Winberg, Travail Kitchen and Amusements, Robbinsdale, MN Dano Hutnik, Dano’s Heuriger on Seneca, Lodi, NY
Steven Brown, Tilia, Minneapolis Liz Jackson, Libby’s Bistro, Gorham, NH
Gerard Craft, Niche, St. Louis Matt and Kate Jennings, La Laiterie, Providence, RI
Doug Flicker, Piccolo, Minneapolis Serge Madikians, Serevan, Amenia, NY
Josh Galliano, Monarch, St. Louis Demos Regas, Emilitsa, Portland, ME
Colby Garrelts, Bluestem, Kansas City, MO Bjorn Somlo, Nudel, Lenox, MA
Ted Habiger, Room 39, Kansas City, MO Champe Speidel, Persimmon, Bristol, RI
Jan Kelly, Meritage, Milwaukee Danai Sriprasert and Nattasak Wongsaichua, Boda, Portland, ME Russell Klein, Meritage, St. Paul, MN
6
James Beard Foundation 167 West 12th Street, New York, NY 10011 Bill Taibe, LeFarm, Westport, CT Best Chef: NYC Sai Viswanath, DeWolf Tavern, Bristol, RI Michael Anthony, Gramercy Tavern
Eric Warnstedt, Hen of the Wood, Waterbury, VT April Bloomfield, The Spotted Pig
Marco Canora, Hearth
Best Chef: Northwest Scott Conant, Scarpetta
Chris Ainsworth, Saffron Mediterranean Kitchen, Wylie Dufresne, wd~50 Walla Walla, WA John Fraser, Dovetail Aaron Barnett, Restaurant St. Jack, Portland, OR Kurt Gutenbrunner, Wallsé Matthew Bennett, Sybaris, Albany, OR Dan Kluger, ABC Kitchen Matt Costello, The Inn at Langley, Langley, WA Mark Ladner, Del Posto Matt Dillon, Sitka & Spruce, Seattle Paul Liebrandt, Corton Jeff Drew, Snake River Grill, Jackson Hole, WY Anita Lo, Annisa Renee Erickson, Boat Street Cafe, Seattle George Mendes, Aldea Jason Franey, Canlis, Seattle César Ramirez, Brooklyn Fare John Gorham, Toro Bravo, Portland, OR Sean Rembold, Diner James Honaker, Bistro Enzo, Billings, MT Masa Takayama, Masa Christopher Israel, Grüner, Portland, OR Bill Telepan, Telepan Jeff Keys, Vintage Restaurant, Ketchum, ID Rich Torrisi and Mario Carbone, Torrisi Italian Brendan Mahaney, Belly, Eugene, OR Specialties
Naomi Pomeroy, Beast, Portland, OR Jonathan Waxman, Barbuto
Adam Sappington, The Country Cat Dinner House & Michael White, Marea Bar, Portland, OR Galen Zamarra, Mas (farmhouse) Ethan Stowell, Staple & Fancy Mercantile, Seattle
Jason Stratton, Spinasse, Seattle Best Chef: Pacific Cathy Whims, Nostrana, Portland, OR Matthew Accarrino, SPQR, San Francisco Justin Wills, Restaurant Beck, Depoe Bay, OR William Bradley, Addison at the Grand Del Mar, Rachel Yang and Seif Chirchi, Joule, Seattle San Diego
Josef Centeno, The Lazy Ox Canteen, Los Angeles
Michael Chiarello, Bottega, Yountville, CA
Michael Cimarusti, Providence, Los Angeles
Chris Cosentino, Incanto, San Francisco
7
James Beard Foundation 167 West 12th Street, New York, NY 10011 David Féau, The Royce at the Langham Huntington, Miami Beach, FL
Pasadena, CA Tory McPhail, Commander’s Palace, New Orleans
Beverly Gannon, Hali’imaile General Store, Makawao, HI Sergio Navarro, Pubbelly, Miami Beach, FL
Loretta Keller, COCO500, San Francisco James and Julie Petrakis, The Ravenous Pig, Winter Christopher Kostow, The Restaurant at Meadowood, Park, FL
St. Helena, CA Lee Richardson, Ashley’s at the Capital Hotel, Little Mourad Lahlou, Aziza, San Francisco Rock, AR
Corey Lee, Benu, San Francisco Jeanie Roland, The Perfect Caper, Punta Gorda, FL
David LeFevre, MB Post, Manhattan Beach, CA Henry Salgado, Spanish River Grill, New Smyrna Beach, FL Jim Moffat, Bar Acuda, Hanalei, HI Alon Shaya, Domenica, New Orleans Matt Molina, Osteria Mozza, Los Angeles Wesley True, True, Mobile, AL Daniel Patterson, Coi, San Francisco
Richard Reddington, Redd, Yountville, CA
John Rivera Sedlar, Rivera, Los Angeles Best Chef: Southeast
Paul Shoemaker, Savory, Malibu, CA Hugh Acheson, Five and Ten, Athens, GA
Hiroyuki Urasawa, Urasawa, Beverly Hills, CA Billy Allin, Cakes & Ale, Decatur, GA Jeremiah Bacon, The Macintosh, Charleston, SC Best Chef: South Tyler Brown, Capitol Grille at the Hermitage Hotel, Nashville, TN Greg Baker, The Refinery, Tampa, FL Ashley Christensen, Poole’s, Raleigh, NC Vishwesh Bhatt, Snackbar, Oxford, MS Craig Deihl, Cypress, Charleston, SC Clay Conley, Buccan, Palm Beach, FL John Fleer, Canyon Kitchen at Lonesome Valley, Paula DaSilva, 1500º at Eden Roc Renaissance Miami Cashiers, NC Beach, Miami Beach, FL Damian Heath, Lot 12 Public House, Justin Devillier, La Petite Grocery, New Orleans Berkeley Springs, WV Justin Girouard, The French Press, Lafayette, LA Linton Hopkins, Restaurant Eugene, Atlanta John Harris, Lilette, New Orleans Vivian Howard, Chef & the Farmer, Kinston, NC Chris Hastings, Hot and Hot Fish Club, Birmingham, AL Scott Howell, Nana’s, Durham, NC Scott Hunnel, Victoria & Albert’s at Disney’s Grand Anthony Lamas, Seviche, Louisville, KY Floridian Resort & Spa, Lake Buena Vista, FL Edward Lee, 610 Magnolia, Louisville, KY Chad Johnson, SideBerns, Tampa, FL Joseph Lenn, The Barn at Blackberry Farm, Walland, TN James Lewis, Bettola, Birmingham, AL Daniel Lindley, St. John’s Restaurant, Chattanooga, TN Jeff McInnis, Yardbird Southern Table & Bar, Ouita Michel, Holly Hill Inn, Midway, KY
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James Beard Foundation 167 West 12th Street, New York, NY 10011 Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN
Aaron Vandemark, Panciuto, Hillsborough, NC
Ken Vedrinski, Trattoria Lucca, Charleston, SC
Tandy Wilson, City House, Nashville, TN
Best Chef: Southwest Bruce Auden, Biga on the Banks, San Antonio
Kevin Binkley, Binkley’s Restaurant, Cave Creek, AZ
Bowman Brown and Viet Pham, Forage, Salt Lake City, UT
Bruno Davaillon, Mansion Restaurant at Rosewood Mansion on Turtle Creek, Dallas
Mitsuo Endo, Aburiya Raku, Las Vegas
Silvana Salcido Esparza, Barrio Café, Phoenix
Mark Fischer, Six89, Carbondale, CO
Manabu Horiuchi, Kata Robata, Houston
Anita Jaisinghani, Indika, Houston
Jennifer James, Jennifer James 101, Albuquerque, NM
Jennifer Jasinski, Rioja, Denver
Maiya Keck, Maiya’s, Marfa, TX
Frederick Muller, El Meze, Taos, NM
John Murcko, Talisker on Main, Park City, UT
Hugo Ortega, Hugo’s, Houston
Paul Qui, Uchi, Austin, TX
Martín Rios, Restaurant Martín, Santa Fe
Teiichi Sakurai, Tei-An, Dallas
Alex Seidel, Fruition Restaurant, Denver
John Sharpe, The Turquoise Room at La Posada Hotel & Gardens, Winslow, AZ
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James Beard Foundation 167 West 12th Street, New York, NY 10011