This Year's James Beard Award Nominees Are . . .
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.
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
2017 James Beard Foundation Restaurant and Chef Awards
Best New Restaurant
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’s Artisan Bakery
Belinda Leong and Michel Suas
Publican Quality Bread
Outstanding Bar Program
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.
Los Gatos, CA
The Restaurant at Meadowood
St. Helena, CA
Le Coucou | Photo: Corry Arnold
Outstanding Pastry Chef
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.
Highlands Bar & Grill
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
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)
Uni, Toro, Coppa, and others
Starr Restaurants (Le Coucou, Serpico, Upland, and others)
The Lucques Group (Lucques, a.o.c., Tavern, and others)
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
Terra, St. Helena, CA
Outstanding Wine Program
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
Emeril’s, New Orleans
Fig, Charleston, SC
Miller Union, Atlanta
Outstanding Wine, Beer, or Spirits Professional
A beer, wine, or spirits professional who has made a significant national impact on the restaurant industry.
Dogfish Head Craft Brewery
Foggy Ridge Cider
Grgich Hills Estate
Allagash Brewing Company
Rising Star Chef of the Year
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.
Momofuku Ssäm Bar
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.
Best Chef: Great Lakes (IL, IN, MI, OH)
Beverly Kim and Johnny Clark
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Vernick Food & Drink
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Brewer’s Table at Surly Brewing Co.
Sidney Street Cafe
Best Chef: New York City (Five Boroughs)
Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)
Myers + Chang
Andrew Taylor and Mike Wiley
Eventide Oyster Co.
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Greg Denton and Gabrielle Quiñónez Denton
Rachel Yang and Seif Chirchi
Best Chef: South (AL, AR, FL, LA, MS, PR)
San Juan, PR
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Andrew Ticer and Michael Hudman
Andrew Michael Italian Kitchen
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Mala Sichuan Bistro
Best Chef: West (CA, HI, NV)
Rustic Canyon Wine Bar and Seasonal Kitchen
Santa Monica, CA
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