The 2017 James Beard Nominees

The James Beard Foundation just announced this year's nominees for the awards, which will be presented on May 1 in Chicago. Last month, the long list of semifinalists dropped, but this announcement narrows the field. The list has fewer surprises and more recognized names. In the Best New Restaurant category, Tartine Manufactory, which has been open only since August, nabs a spot right next to New York favorites Le Coucou and Olmsted. Notably, none of the nominees in that category are particularly formal—at least not in a traditional way. Pineapple and Pearls, Aaron Silverman's D.C. tasting menu destination, is pushing forward the idea of a more modern fine dining experience.

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A few other things to note: In the Rising Star chef category, two of the five nominees are working in Israeli restaurants, Camille Cogswell at Zahav and Zachary Engel at Shaya, further bolstering the argument that Middle Eastern food is one of the cuisines of the moment. In New York, Anita Lo nabs a nomination less than two months after announcing she will close her restaurant, Annisa.

Check out the full list of nominees below and stay tuned for the winners in May.

Le Coucou | Photo: Corry Arnold

A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.

In Situ, San Francisco

Le Coucou, NYC

Olmsted, Brooklyn, NY

Pineapple and Pearls, Washington, D.C.

Tartine Manufactory, San Francisco

A chef or baker who prepares breads, pastries, or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been working as a baker or pastry chef for at least five years.

Ken Forkish
Ken's Artisan Bakery
Portland, OR

Mark Furstenberg
Bread Furst
Washington, D.C.

Zachary Golper
Bien Cuit
Brooklyn, NY

Belinda Leong and Michel Suas
b. Patisserie
San Francisco

Greg Wade
Publican Quality Bread
Chicago

A restaurant or bar that demonstrates excellence in cocktail, spirits, and/or beer service.

Arnaud's French 75 Bar, New Orleans

Bar Agricole, San Francisco

Clyde Common, Portland, OR

Cure, New Orleans

The Dead Rabbit, NYC

A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Must have been working as a chef for the past five years.

Gabrielle Hamilton
Prune
NYC

David Kinch
Manresa
Los Gatos, CA

Christopher Kostow
The Restaurant at Meadowood
St. Helena, CA

Donald Link
Herbsaint
New Orleans

Michael Solomonov
Zahav
Philadelphia

Le Coucou | Photo: Corry Arnold

A chef or baker who prepares desserts, pastries, or breads in a restaurant, and who serves as a national standard bearer of excellence. Must have been working as a pastry chef or baker for the past five years.

Kelly Fields
Willa Jean
New Orleans

Maura Kilpatrick
Oleana
Cambridge, MA

Margarita Manzke
République
Los Angeles

Dolester Miles
Highlands Bar & Grill
Birmingham, AL

Ghaya Oliveira
Daniel
NYC

A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Must have been in operation 10 or more consecutive years.

Frasca Food and Wine, Boulder, CO

Highlands Bar and Grill, Birmingham, AL

Momofuku Noodle Bar, NYC

Quince, San Francisco

The Spotted Pig, NYC

Topolobampo, Chicago

A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.

Kevin Boehm and Rob Katz
Boka Restaurant Group (Boka, Girl & the Goat, Momotaro, and others)
Chicago

JoAnn Clevenger
Upperline
New Orleans

Ken Oringer
Uni, Toro, Coppa, and others
Boston

Stephen Starr
Starr Restaurants (Le Coucou, Serpico, Upland, and others)
Philadelphia

Caroline Styne
The Lucques Group (Lucques, a.o.c., Tavern, and others)
Los Angeles

A restaurant in operation five or more years that demonstrates high standards of hospitality and service.

Blue Hill at Stone Barns, Pocantico Hills, NY

Galatoire's Restaurant, New Orleans

Marea, NYC

Terra, St. Helena, CA

Zahav, Philadelphia

A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.

Benu, San Francisco

Canlis, Seattle

Emeril's, New Orleans

Fig, Charleston, SC

Miller Union, Atlanta

A beer, wine, or spirits professional who has made a significant national impact on the restaurant industry.

Sam Calagione
Dogfish Head Craft Brewery
Milton, DE

Diane Flynt
Foggy Ridge Cider
Dugspur, VA

Miljenko Grgich
Grgich Hills Estate
Rutherford, CA

Aldo Sohm
Zalto Glass
NYC

Rob Tod
Allagash Brewing Company
Portland, ME

A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.

Camille Cogswell
Zahav
Philadelphia

Zachary Engel
Shaya
New Orleans

Matt Rudofker
Momofuku Ssäm Bar
NYC

Jenner Tomaska
Next
Chicago

Brady Williams
Canlis
Seattle

Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years, with the three most recent years spent in the region.

Abraham Conlon
Fat Rice
Chicago

Sarah Grueneberg
Monteverde
Chicago

Beverly Kim and Johnny Clark
Parachute
Chicago

Lee Wolen
Boka
Chicago

Erling Wu-Bower
Nico Osteria
Chicago

Amy Brandwein
Centrolina
Washington, D.C.

Tom Cunanan
Bad Saint
Washington, D.C.

Rich Landau
Vedge
Philadelphia

Greg Vernick
Vernick Food & Drink
Philadelphia

Cindy Wolf
Charleston
Baltimore

Steven Brown
Tilia
Minneapolis

Justin Carlisle
Ardent
Milwaukee

Jorge Guzman
Brewer's Table at Surly Brewing Co.
Minneapolis

Kevin Nashan
Sidney Street Cafe
St. Louis

Kevin Willmann
Farmhaus
St. Louis

Marco Canora
Hearth

Anita Lo
Annisa

Ignacio Mattos
Estela

Missy Robbins
Lilia

Jody Williams
Buvette Gastrothèque

Karen Akunowicz
Myers + Chang
Boston

Cassie Piuma
Sarma
Somerville, MA

Susan Regis
Shepard
Cambridge, MA

Benjamin Sukle
Birch
Providence, RI

Andrew Taylor and Mike Wiley
Eventide Oyster Co.
Portland, ME

Greg Denton and Gabrielle Quiñónez Denton
Ox
Portland, OR

Edouardo Jordan
Salare
Seattle

Katy Millard
Coquine
Portland, OR

Justin Woodward
Castagna
Portland, OR

Rachel Yang and Seif Chirchi
Joule
Seattle

Vishwesh Bhatt
Snackbar
Oxford, MS

Nina Compton
Compère Lapin
New Orleans

Jose Enrique
Jose Enrique
San Juan, PR

Slade Rushing
Brennan's
New Orleans

Rebecca Wilcomb
Herbsaint
New Orleans

John Fleer
Rhubarb
Asheville, NC

Edward Lee
610 Magnolia
Louisville, KY

Steven Satterfield
Miller Union
Atlanta

Ryan Smith
Staplehouse
Atlanta

Andrew Ticer and Michael Hudman
Andrew Michael Italian Kitchen
Memphis

Bryce Gilmore
Barley Swine
Austin

Steve McHugh
Cured
San Antonio

Hugo Ortega
Hugo's
Houston

Steve Redzikowski
Acorn
Denver

Martín Rios
Restaurant Martín
Santa Fe

Jianyun Ye
Mala Sichuan Bistro
Houston

Michael Cimarusti
Providence
Los Angeles

Dominique Crenn
Atelier Crenn
San Francisco

Jeremy Fox
Rustic Canyon Wine Bar and Seasonal Kitchen
Santa Monica, CA

Corey Lee
Benu
San Francisco

Ludo Lefebvre
Trois Mec
Los Angeles

Travis Lett
Gjelina
Venice, CA