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Restaurant and Chef Award Semifinalists

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Restaurant and Chef Award Semifinalists 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,
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