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Restaurant and Chef Award Semifinalists

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Restaurant and Chef Award Semifinalists 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 1 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 3 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
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