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

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

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

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

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

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

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

James Beard Foundation 167 West 12th Street, New York, NY 10011 David Féau, The Royce at the Langham Huntington, Jeff McInnis, Yardbird Southern Table & Bar, Pasadena, CA Miami Beach, FL

Beverly Gannon, Hali’imaile General Store, Makawao, HI Tory McPhail, Commander’s Palace, New Orleans

Loretta Keller, COCO500, San Francisco Jose Mendin, Pubbelly, Miami Beach, FL

Christopher Kostow, The Restaurant at Meadowood, James and Julie Petrakis, The Ravenous Pig, Winter St. Helena, CA Park, FL

Mourad Lahlou, Aziza, San Francisco Lee Richardson, Ashley’s at the Capital Hotel, Little 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, Jim Moffat, Bar Acuda, Hanalei, HI New Smyrna Beach, FL Matt Molina, Osteria Mozza, Los Angeles Alon Shaya, Domenica, New Orleans Daniel Patterson, Coi, San Francisco Wesley True, True, Mobile, AL 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, Greg Baker, The Refinery, Tampa, FL Nashville, TN Vishwesh Bhatt, Snackbar, Oxford, MS Ashley Christensen, Poole’s, Raleigh, NC Clay Conley, Buccan, Palm Beach, FL Craig Deihl, Cypress, Charleston, SC Paula DaSilva, 1500º at Eden Roc Renaissance Miami John Fleer, Canyon Kitchen at Lonesome Valley, Beach, Miami Beach, FL Cashiers, NC Justin Devillier, La Petite Grocery, New Orleans Damian Heath, Lot 12 Public House, Justin Girouard, The French Press, Lafayette, LA Berkeley Springs, WV

John Harris, Lilette, New Orleans Linton Hopkins, Restaurant Eugene, Atlanta

Chris Hastings, Hot and Hot Fish Club, Birmingham, AL Vivian Howard, Chef & the Farmer, Kinston, NC

Scott Hunnel, Victoria & Albert’s at Disney’s Grand Scott Howell, Nana’s, Durham, NC Floridian Resort & Spa, Lake Buena Vista, FL Anthony Lamas, Seviche, Louisville, KY Chad Johnson, SideBerns, Tampa, FL Edward Lee, 610 Magnolia, Louisville, KY James Lewis, Bettola, Birmingham, AL Joseph Lenn, The Barn at Blackberry Farm, Walland, TN

Daniel Lindley, St. John’s Restaurant, Chattanooga, TN

James Beard Foundation 167 West 12th Street, New York, NY 10011 Ouita Michel, Holly Hill Inn, Midway, KY

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

James Beard Foundation 167 West 12th Street, New York, NY 10011