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, 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

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167 West 12th Street, New York, NY 10011 , 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 , Lola,

High West Distillery & Saloon, Park City, UT Michael , 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, , 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

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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, , 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

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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 John and Kathe Dyson, Williams Selyem Winery, Healdsburg, CA Vetri, Philadelphia Merry Edwards, Merry Edwards Winery, Sebastopol, CA Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL Don Feinberg and Wendy Littlefield, Vanberg & DeWulf, Cooperstown, NY

Outstanding Wine Program Mike Floyd, Nick Floyd and Simon Floyd, Three Floyds Brewing, Munster, IN 4 Olives Wine Bar, , KS Chuck Furuya, DK Restaurants, Maui, HI A16, San Francisco Manfred Krankl, Sine Qua Non, Ventura, CA Addison at the Grand Del Mar, San Diego Ted Lemon, Littorai Wines, Sebastopol, CA Angus Barn, Raleigh, NC Stephen McCarthy, Clear Creek Distillery, Portland, OR The Barn at Blackberry Farm, Walland, TN Duncan Meyers and Nathan Roberts, Arnot-Roberts, Café on the Green at Four Seasons Resort and Healdsburg, CA Club Dallas at Las Colinas, Irving, TX

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167 West 12th Street, New York, NY 10011 Garrett Oliver, The Brooklyn Brewery, Brooklyn, NY Jorel Pierce, Euclid Hall Bar & Kitchen, Denver

Tom Peters, Monk’s Cafe, Philadelphia David Posey, Blackbird, Chicago

Neal Rosenthal, Rosenthal Wine Merchant, NYC Giorgio Rapicavoli, Eating House, Coral Gables, FL

Jörg Rupf, St. George Spirits, Alameda, CA Michael Toscano, Perla, NYC

Eric Seed, Haus Alpenz, Edina, MN Chris Weber, The Herbfarm, Woodinville, WA

Eric Solomon, Eric Solomon Selections – European Blaine Wetzel, The Willows Inn on Lummi Island, Cellars, Charlotte, NC Lummi Island, WA

Harlan Wheatley, Buffalo Trace Distillery, Frankfort, KY Justin Woodward, , 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 , 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

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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

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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, , 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 , 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, , 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, , 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, , Portland, OR Jonathan Waxman, Barbuto Gabriel Rucker, , Portland, OR Michael White, Marea Adam Sappington, The Country Cat Dinnerhouse & Bar, Portland, OR

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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

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167 West 12th Street, New York, NY 10011 Max MacKissock, The Squeaky Bean, Denver Michael Cimarusti, Providence, Los Angeles

Jason Maddy, Oak, Dallas , Incanto, San Francisco

Hugo Ortega, Hugo’s, Houston Dominique 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, , San Francisco David LeFevre, M.B. Post, Manhattan Beach, CA

Best Chef: west Daniel Patterson, , 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.

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167 West 12th Street, New York, NY 10011