2013 James Beard Foundation Awards Restaurant and Chef Award Semifinalists
Best New Restaurant Puritan & Company, Cambridge, MA Balena, Chicago Rich Table, San Francisco
BierBeisl, Beverly Hills, CA Shanik, Seattle
Bluebeard, Indianapolis State Bird Provisions, San Francisco
Borgne, New Orleans Tar & Roses, Santa Monica, CA
Butcher & the Boar, Minneapolis Thirty Acres, Jersey City, NJ
Cardamom Hill, Atlanta Underbelly, Houston
Empellón Cocina, NYC Vernick Food & Drink, Philadelphia
Forequarter, Madison, WI The Whale Wins, Seattle
Grace, Chicago Zacatecas Tacos & Tequila, Albuquerque, NM
Hog & Hominy, Memphis
Khong River House, Miami Beach, FL Outstanding Bar Program
Lockeland Table, Nashville The Abbot’s Cellar, San Francisco
Mateo Tapas, Durham, NC Anvil Bar & Refuge, Houston
Mi Casa by José Andrés at Dorado Beach, The Aviary, Chicago a Ritz-Carlton Reserve, Dorado, PR Bar Agricole, San Francisco
Mintwood Place, Washington, D.C. The Bar at the NoMad Hotel, NYC
The Ordinary, Charleston, SC The Broken Shaker, Miami Beach, FL
Ox, Portland, OR Bryant’s Cocktail Lounge, Milwaukee
Oxheart, Houston Canon, Seattle
Pabu at Four Seasons Hotel Baltimore The Cedars Social, Dallas
1
167 West 12th Street, New York, NY 10011 Clyde Common, Portland, OR Stephan Pyles, Stephan Pyles Restaurant, Dallas
Cook & Brown Public House, Providence Anne Quatrano, Bacchanalia, Atlanta
Cure, New Orleans Julian Serrano, Picasso at Bellagio, Las Vegas
The Franklin Mortgage & Investment Co., Philadelphia Nancy Silverton, Pizzeria Mozza, Los Angeles
The Hawthorne, Boston Michael Symon, Lola, Cleveland
High West Distillery & Saloon, Park City, UT Michael Tusk, Quince, San Francisco
Holeman & Finch Public House, Atlanta Marc Vetri, Vetri, Philadelphia Marvel Bar, Minneapolis Pegu Club, NYC Outstanding Pastry Chef The Porter Beer Bar, Atlanta Dominique Ansel, Dominique Ansel Bakery, NYC
Restaurant Eve, Alexandria, VA Andre Chin and Amanda Eap, Artisan Boulanger Rivera, Los Angeles Patissier, Philadelphia
The Varnish, Los Angeles Melissa Chou, Aziza, San Francisco
The Violet Hour, Chicago Elizabeth Dahl, Nostrano, Madison, WI
Williams & Graham, Denver Matt Danko, The Greenhouse Tavern, Cleveland
Woodberry Kitchen, Baltimore Patrick Fahy, Sixteen at Trump Hotel Chicago Ken Forkish, Ken’s Artisan Bakery, Portland, OR Outstanding Chef Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami Sean Brock, McCrady’s, Charleston, SC Karen Hatfield, The Sycamore Kitchen, Los Angeles Andrew Carmellini, Locanda Verde, NYC Brooks Headley, Del Posto, NYC David Chang, Momofuku Noodle Bar, NYC Steve Horton, Rustica Bakery, Minneapolis Tyson Cole, Uchi, Austin and Houston Maura Kilpatrick, Oleana, Cambridge, MA Gary Danko, Restaurant Gary Danko, San Francisco Phoebe Lawless, Scratch, Durham, NC Suzanne Goin, Lucques, West Hollywood, CA William Leaman, Bakery Nouveau, Seattle Maria Hines, Tilth, Seattle Tiffany MacIsaac, Birch & Barley, Washington, D.C. Paul Kahan, Blackbird, Chicago Cheryl Maffei and Jonathan Stevens, Hungry Ghost David Kinch, Manresa, Los Gatos, CA Bread, Northampton, MA Donald Link, Herbsaint, New Orleans Aaron Russell, Restaurant Eugene, Atlanta Barbara Lynch, No. 9 Park, Boston Laura Sawicki, La Condesa, Austin Tim McKee, La Belle Vie, Minneapolis Tandra Watkins, Ashley’s at the Capital Hotel, Vitaly Paley, Paley’s Place, Portland, OR Little Rock, AR
William Werner, Craftsman and Wolves, San Francisco
2
167 West 12th Street, New York, NY 10011 Outstanding Restaurant Frank Bonanno, Bonanno Concepts (Mizuna, Osteria Marco, Bones, etc.), Denver August, New Orleans George Formaro (Centro, Django, South Union Bread Blue Hill, NYC Café, etc.), Des Moines, IA Canlis, Seattle Sam Fox, Fox Restaurant Concepts (Olive & Ivy, Fore Street, Portland, ME True Food Kitchen, Zinburger, etc.), Phoenix
Foreign Cinema, San Francisco Ford Fry, Rocket Farm Restaurants Greens Restaurant, San Francisco (The Optimist, JCT Kitchen, No. 246), Atlanta
Highlands Bar and Grill, Birmingham, AL Levi Goode, Goode Company Restaurants (Goode Company Seafood, Goode Company Taqueria, Jaleo, Washington, D.C. Goode Company BBQ, etc.), Houston Jewel Bako, NYC Martha Hoover, Patachou (Patachou, Petit Chou, Lantern, Chapel Hill, NC Napolese, etc.), Indianapolis
Lucia’s Restaurant, Minneapolis John Howie, John Howie Restaurant Group (John Howie Mélisse, Santa Monica, CA Steak, Seastar Restaurant and Raw Bar), Bellevue, WA
Naha, Chicago Mike Klank and Eddie Hernandez, Taqueria del Sol, Atlanta Oleana, Cambridge, MA Maguy Le Coze, Le Bernardin, NYC Patina, Los Angeles Donnie Madia, One Off Hospitality Group The Slanted Door, San Francisco (Blackbird, Avec, The Publican, etc.), Chicago Spiaggia, Chicago Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL Terra, St. Helena, CA Piero Selvaggio, Valentino Restaurant Group Vidalia, Washington, D.C. (Valentino, Valentino Vin Bar), Santa Monica, CA
Vincent on Camelback, Phoenix Mark Stark and Terri Stark, Stark Reality Restaurants (Willi’s Wine Bar, Monti’s Rotisserie & Bar, Willi’s Outstanding Restaurateur Seafood & Raw Bar, etc.), Santa Rosa/Healdsburg, CA Stephen Starr, Starr Restaurants (The Dandelion, Nick Badovinus (Flavor Hook, Off-Site Kitchen, Talula’s Garden, Parc, etc.), Philadelphia Tried and True, etc.), Dallas Caroline Styne (Lucques, Tavern, A.O.C., etc.), Ashok Bajaj, Knightsbridge Restaurant Group West Hollywood, CA (The Bombay Club, The Oval Room, Rasika, etc.), Washington, D.C. Phil Suarez, Suarez Restaurant Group (ABC Kitchen, Jean Georges, wd~50, etc.), NYC Kim Bartmann (Barbette, Bryant-Lake Bowl, Red Stag Supperclub, etc.), Minneapolis
Roger Berkowitz, Legal Sea Foods, Boston
3
167 West 12th Street, New York, NY 10011 Outstanding Service Charleston, Baltimore Bacchanalia, Atlanta Charleston Grill at Charleston Place Hotel, Charleston, SC
Biga on the Banks, San Antonio CityZen at Mandarin Oriental, Washington D.C.
Brigtsen’s, New Orleans L’Etoile, Madison, WI
Café Juanita, Kirkland, WA Five & Ten, Athens, GA
Chez François, Vermilion, OH Frasca Food and Wine, Boulder, CO
The Compound Restaurant, Santa Fe The Grill Room at Windsor Court Hotel, New Orleans
Del Posto, NYC Nopa, San Francisco
Eastern Standard Kitchen & Drinks, Boston Press, St. Helena, CA
Fountain Restaurant at Four Seasons Hotel Picasso at Bellagio, Las Vegas Philadelphia Sepia, Chicago
The French Room at the Adolphus, Dallas Sierra Mar at Post Ranch Inn, Big Sur, CA
Michael Mina, San Francisco Troquet, Boston
The Oakroom at the Seelbach Hilton, Louisville, KY Yono’s Restaurant, Albany, NY Persimmon, Bristol, RI Providence, Los Angeles Outstanding Wine, Spirits, or Quince, San Francisco Beer Professional
The Restaurant at Meadowood, St. Helena, CA Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Sapor Cafe and Bar, Minneapolis Ron Cooper, Del Maguey Single Village Mezcal, Taos, NM
Topolobampo, Chicago Merry Edwards, Merry Edwards Winery, Sebastopol, CA
Vetri, Philadelphia Don Feinberg and Wendy Littlefield, Vanberg & DeWulf, Cooperstown, NY Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL Mike Floyd, Nick Floyd and Simon Floyd, Three Floyds Brewing, Munster, IN
Outstanding Wine Program Chuck Furuya, DK Restaurants, Maui, HI Manfred Krankl, Sine Qua Non, Ventura, CA 4 Olives Wine Bar, Manhattan, KS Ted Lemon, Littorai Wines, Sebastopol, CA A16, San Francisco Stephen McCarthy, Clear Creek Distillery, Portland, OR Addison at the Grand Del Mar, San Diego Duncan Meyers and Nathan Roberts, Arnot-Roberts, Angus Barn, Raleigh, NC Healdsburg, CA The Barn at Blackberry Farm, Walland, TN Garrett Oliver, The Brooklyn Brewery, Brooklyn, NY Café on the Green at Four Seasons Resort and Tom Peters, Monk’s Cafe, Philadelphia Club Dallas at Las Colinas, Irving, TX
4
167 West 12th Street, New York, NY 10011 Neal Rosenthal, Rosenthal Wine Merchant, NYC Jorel Pierce, Euclid Hall Bar & Kitchen, Denver
Jörg Rupf, St. George Spirits, Alameda, CA David Posey, Blackbird, Chicago
Eric Seed, Haus Alpenz, Edina, MN Giorgio Rapicavoli, Eating House, Coral Gables, FL
Eric Solomon, Eric Solomon Selections – European Michael Toscano, Perla, NYC Cellars, Charlotte, NC Chris Weber, The Herbfarm, Woodinville, WA Harlan Wheatley, Buffalo Trace Distillery, Frankfort, KY Blaine Wetzel, The Willows Inn on Lummi Island, Burt Williams, founder of Williams Selyem Winery, Lummi Island, WA Healdsburg, CA Justin Woodward, Castagna, Portland, OR Sean Lilly Wilson, Fullsteam, Durham, NC Kris Yenbamroong, Night + Market, West Hollywood, CA David Wondrich, spirits educator, Brooklyn, NY Justin Yu, Oxheart, Houston
Rising Star Chef of the Year Best Chef: Great Lakes Jimmy Bannos Jr., The Purple Pig, Chicago Myles Anton, Trattoria Stella, Traverse City, MI Mark Bodinet, Copperleaf Restaurant at Dave Beran, Next, Chicago Cedarbrook Lodge, Seattle Neal Brown, The Libertine Liquor Bar, Indianapolis Daniel Bonanno, A Pig in a Fur Coat, Madison, WI Zack Bruell, Cowell & Hubbard, Cleveland Danny Bowien, Mission Chinese Food, Michael Carlson, Schwa, Chicago San Francisco and NYC Jean-Robert de Cavel, Jean-Robert’s Table, Cincinnati Katie Button, Cúrate, Asheville, NC Luciano Del Signore, Bacco Ristorante, Southfield, MI Hari Cameron, A(muse), Rehoboth Beach, DE Paul Fehribach, Big Jones, Chicago Joe Cicala, Le Virtù, Philadelphia Greg Hardesty, Recess, Indianapolis Quinten Frye, Salt Kitchen & Tasting Bar, Honolulu Stephanie Izard, Girl & the Goat, Chicago Bryce Gilmore, Barley Swine, Austin Anne Kearney, Rue Dumaine, Dayton, OH Will Gilson, Puritan and Company, Cambridge, MA Regina Mehallick, R Bistro, Indianapolis Nicole Grimes, Rao’s at Caesar’s Palace, Las Vegas Matthias Merges, Yusho, Chicago Christopher Kearse, Will BYOB, Philadelphia Matthew Millar, Reserve, Grand Rapids, MI Matthew Kirkley, L2O, Chicago Chris Nugent, Goosefoot, Chicago Bernhard Mairinger, BierBeisl, Beverly Hills, CA Jonathon Sawyer, Greenhouse Tavern, Cleveland Jamie Malone, Sea Change, Minneapolis David Tallent, Restaurant Tallent, Bloomington, IN Tim Maslow, Strip-T’s, Watertown, MA Giuseppe Tentori, Boka, Chicago Thomas McNaughton, Flour + Water, San Francisco Paul Virant, Perennial Virant, Chicago Janina O’Leary, TRACE, Austin Andrew Zimmerman, Sepia, Chicago
5
167 West 12th Street, New York, NY 10011 Best Chef: Mid-atlantic Colby Garrelts, Bluestem, Kansas City, MO Scott Anderson, Elements, Princeton, NJ Michelle Gayer, Salty Tart, Minneapolis
Cathal Armstrong, Restaurant Eve, Alexandria, VA Martin Heuser, Affäre, Kansas City, MO
Joey Baldino, Zeppoli, Collingswood, NJ Kevin Nashan, Sidney Street Café, St. Louis
Ian Boden, Glass Haus Kitchen, Charlottesville, VA Jack Riebel, Butcher & the Boar, Minneapolis
Pierre Calmels, Bibou, Philadelphia Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN Anthony Chittum, Vermilion, Alexandria, VA Jon Seymour, V. Mertz, Omaha, NE Tony Conte, The Oval Room, Washington, D.C. David Swanson, Braise, Milwaukee Scott Drewno, The Source, Washington, D.C. Carl Thorne-Thomsen, Story, Prairie Village, KS Spike Gjerde, Woodberry Kitchen, Baltimore Sameh Wadi, Saffron Restaurant & Lounge, Lee Gregory, The Roosevelt, Richmond, VA Minneapolis Trevett Hooper, Legume, Pittsburgh Sean Wilson, Proof, Des Moines, IA Cedric Maupillier, Mintwood Place, Washington, D.C. James Winberg, Mike Brown, and Bob Gerken, Travail Johnny Monis, Komi, Washington, D.C. Kitchen and Amusements, Robbinsdale, MN Konstantinos Pitsillides, Kanella, Philadelphia Sylva Senat, Tashan, Philadelphia Best Chef: Northeast Brad Spence, Amis, Philadelphia Steve Atkins, The Kitchen Table Bistro, Richmond, VT
Lee Styer, Fond, Philadelphia Damon Baehrel, Damon Baehrel at the Basement Vikram Sunderam, Rasika, Washington, D.C. Bistro, Earlton, NY
Marcie Turney, Barbuzzo, Philadelphia Jamie Bissonnette, Coppa, Boston
Cindy Wolf, Charleston, Baltimore Francesco Buitoni, Mercato Osteria & Enoteca, Red Hook, NY
Best Chef: Midwest Joanne Chang, Flour Bakery + Cafe, Boston Krista Kern Desjarlais, Bresca, Portland, ME Justin Aprahamian, Sanford, Milwaukee Gerry Hayden, The North Fork Table & Inn, Southold, NY David Baruthio, Baru 66, Des Moines, IA Brian Hill, Francine Bistro, Camden, ME Steven Brown, Tilia, Minneapolis Matt Jennings, Farmstead Inc., Providence Clayton Chapman, The Grey Plume, Omaha, NE Aaron Josinsky and Nathaniel Wade, Misery Loves Co., Gerard Craft, Niche, Clayton, MO Winooski, VT Mike DeCamp, La Belle Vie, Minneapolis Melissa Kelly, Primo, Rockland, ME Doug Flicker, Piccolo, Minneapolis Bun Lai, Miya’s Sushi, New Haven, CT John Gadau and Phillip Hurley, Sardine, Madison, WI
6
167 West 12th Street, New York, NY 10011 Michael Leviton, Lumière, Newton, MA Ethan Stowell, Staple & Fancy Mercantile, Seattle
Tim Loomis, Liquids and Solids at the Handlebar, Jason Stratton, Spinasse, Seattle Lake Placid, NY Cathy Whims, Nostrana, Portland, OR Barry Maiden, Hungry Mother, Cambridge, MA Justin Wills, Restaurant Beck, Depoe Bay, OR Evan Mallett, Black Trumpet Bistro, Portsmouth, NH Rachel Yang and Seif Chirchi, Joule, Seattle Bjorn Somlo, Nudel, Lenox, MA
Champe Speidel, Persimmon, Bristol, RI Best Chef: NYC Bill Taibe, Le Farm, Westport, CT April Bloomfield, The Spotted Pig Eric Warnstedt, Hen of the Wood, Waterbury, VT Marco Canora, Hearth
Wylie Dufresne, wd~50
Best Chef: Northwest Sara Jenkins, Porsena Chris Ainsworth, Saffron Mediterranean Kitchen, Dan Kluger, ABC Kitchen Walla Walla, WA Mark Ladner, Del Posto Andy Blanton, Café Kandahar, Whitefish, MT Paul Liebrandt, Corton Greg Denton and Gabrielle Quiñónez Denton, Ox, Anita Lo, Annisa Portland, OR George Mendes, Aldea Jeff Drew, Snake River Grill, Jackson Hole, WY Carlo Mirarchi, Roberta’s Renee Erickson, The Whale Wins, Seattle Seamus Mullen, Tertulia Jason Franey, Canlis, Seattle Joe Ng, RedFarm John Gorham, Toro Bravo, Portland, OR Alex Raij and Eder Montero, Txikito James Honaker, Bistro Enzo, Billings, MT Cesar Ramirez, Chef’s Table at Brooklyn Fare Brett Knipmeyer, Kinley’s Restaurant & Bar, Anchorage, AK Sean Rembold, Diner
Gary Kucy, Rupert’s, McCall, ID Masato Shimizu, 15 East
Nathan Lockwood, Altura, Seattle Alex Stupak, Empellón Cocina
Taite Pearson, della Mano, Ketchum, ID Rich Torrisi and Mario Carbone, Torrisi Italian Specialties Naomi Pomeroy, Beast, Portland, OR Jonathan Waxman, Barbuto Gabriel Rucker, Le Pigeon, Portland, OR Michael White, Marea Adam Sappington, The Country Cat Dinnerhouse & Bar, Portland, OR
7
167 West 12th Street, New York, NY 10011 Best Chef: south Scott Crawford, Herons at the Umstead Hotel and Spa, Cary, NC Peter Arpke, Beach Bistro, Holmes Beach, FL Craig Deihl, Cypress, Charleston, SC Greg Baker, The Refinery, Tampa, FL Damian Heath, Lot 12 Public House, Berkeley Springs, WV Vishwesh Bhatt, Snackbar, Oxford, MS Vivian Howard, Chef & the Farmer, Kinston, NC Kathleen Blake, The Rusty Spoon, Orlando, FL Scott Howell, Nana’s, Durham, NC Clay Conley, Buccan, Palm Beach, FL Joshua Keeler, Two Boroughs Larder, Charleston, SC Justin Devillier, La Petite Grocery, New Orleans Edward Lee, 610 Magnolia, Louisville, KY Jose Enrique, Jose Enrique, San Juan, PR Joseph Lenn, The Barn at Blackberry Farm, Walland, TN Justin Girouard, The French Press, Lafayette, LA Daniel Lindley, St. John’s Restaurant, Chattanooga, TN Scott Hunnel, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL Margot McCormack, Margot Café & Bar, Nashville
James Lewis, Bettola, Birmingham, AL Elliott Moss, The Admiral, Asheville, NC
Rob McDaniel, SpringHouse, Alexander City, AL Todd Richards, The Shed at Glenwood, Atlanta
Brandon McGlamery, Luma on Park, Winter Park, FL Steven Satterfield,M iller Union, Atlanta
Jeff McInnis, Yardbird Southern Table & Bar, Miami Andrew Ticer and Michael Hudman, Andrew Michael Beach, FL Italian Kitchen, Memphis
Tory McPhail, Commander’s Palace, New Orleans Aaron Vandemark, Panciuto, Hillsborough, NC
Jose Mendin, Pubbelly, Miami Beach, FL Tandy Wilson, City House, Nashville
James and Julie Petrakis, The Ravenous Pig, Winter Park, FL Best Chef: Southwest Hari Pulapaka, Cress, DeLand, FL Kevin Binkley, Binkley’s Restaurant, Cave Creek, AZ
Alon Shaya, Domenica, New Orleans James Campbell Caruso, La Boca, Santa Fe
Michael Stoltzfus, Coquette, New Orleans James Dumas, High West Distillery & Saloon, Sue Zemanick, Gautreau’s, New Orleans Park City, UT David Gilbert, Sustenio at Éilan Hotel Resort & Spa, San Antonio Best Chef: Southeast Bryce Gilmore, Barley Swine, Austin Billy Allin, Cakes & Ale, Decatur, GA Jennifer James, Jennifer James 101, Albuquerque, NM Jeremiah Bacon, The Macintosh, Charleston, SC Jennifer Jasinski, Rioja, Denver Tyler Brown, Capitol Grille at the Hermitage Hotel, Nashville Maiya Keck, Maiya’s, Marfa, TX
Ashley Christensen, Poole’s Diner, Raleigh, NC Shinji Kurita, ShinBay, Scottsdale, AZ
8
167 West 12th Street, New York, NY 10011 Max MacKissock, The Squeaky Bean, Denver Michael Cimarusti, Providence, Los Angeles
Jason Maddy, Oak, Dallas Chris Cosentino, Incanto, San Francisco
Hugo Ortega, Hugo’s, Houston Dominique Crenn, Atelier Crenn, San Francisco
Rene Ortiz, La Condesa, Austin Mitsuo Endo, Aburiya Raku, Las Vegas
Viet Pham and Bowman Brown, Forage, Salt Lake City Mark Estee, Campo, Reno, NV
Armando Pomales, Café Central, El Paso, TX Ed Kenney, Town, Honolulu
Martín Rios, Restaurant Martín, Santa Fe Andrew Kirschner, Tar & Roses, Santa Monica, CA
Teiichi Sakurai, Tei-An, Dallas Christopher Kostow, The Restaurant at Meadowood,
Alex Seidel, Fruition Restaurant, Denver St. Helena, CA
Chris Shepherd, Underbelly, Houston Mourad Lahlou, Aziza, San Francisco
Michael Sohocki, Restaurant Gwendolyn, San Antonio Corey Lee, Benu, San Francisco David LeFevre, M.B. Post, Manhattan Beach, CA
Best Chef: west Daniel Patterson, Coi, San Francisco Carl Schroeder, Market Restaurant + Bar, Del Mar, CA Matthew Accarrino, SPQR, San Francisco John Rivera Sedlar, Rivera, Los Angeles Nicolaus Balla, Bar Tartine, San Francisco Jon Shook and Vinny Dotolo, Animal, Los Angeles Josef Centeno, Bäco Mercat, Los Angeles Ricardo Zarate, Mo-Chica, Los Angeles Michael Chiarello, Bottega, Yountville, CA
2013 James Beard Foundation Award nominees will be announced on Monday, March 18.
9
167 West 12th Street, New York, NY 10011