James Beard Finalists Announced | CookingDistrict.com

James Beard Finalists Announced

Yesterday The James Beard Foundation announced the final nominees for the 2011 James Beard Foundation Awards. Did you or any of your colleagues make the cut?
Best New Restaurant

Presented by Mercedes-Benz

A restaurant opened in 2010 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

ABC Kitchen, NYC

Chef/Owner: Jean-Georges Vongerichten Owner: Phil Suarez

Benu, San Francisco

Chef/Owner: Corey Lee

Girl & the Goat, Chicago

Chef/Owner: Stephanie Izard Owners: Kevin Boehm, Rob Katz, and Daniel Russo

Menton, Boston

Chef/Owner: Barbara Lynch

Torrisi Italian Specialties, NYC

Chefs/Owners: Mario Carbone and Rich Torrisi




Outstanding Chef Award

Presented by All-Clad Metalcrafters

A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.

José Andrés

Minibar, Washington, D.C.

Gary Danko

Restaurant Gary Danko, San Francisco

Suzanne Goin

Lucques, Los Angeles

Paul Kahan

Blackbird, Chicago

Charles Phan

The Slanted Door, San Francisco




Outstanding Pastry Chef Award

Presented by All-Clad Metalcrafters

A chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.

Joanne Chang

Flour Bakery + Café, Boston

Patrick Fahy

Blackbird, Chicago

Dahlia Narvaez

Osteria Mozza, Los Angeles

Angela Pinkerton

Eleven Madison Park, NYC

Mindy Segal

Mindy’s HotChocolate, Chicago




Outstanding Restaurant Award

A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.

Blue Hill, NYC

Chef/Owner: Dan Barber

Owners: David Barber and Laureen Barber

Boulevard, San Francisco

Chef/Owner: Nancy Oakes

Owner: Pat Kuleto

Eleven Madison Park, NYC

Owner: Danny Meyer

Highlands Bar and Grill, Birmingham, AL

Chef/Owner: Frank Stitt

Owner: Pardis Stitt

Vetri, Philadelphia

Chefs/Owners: Marc Vetri and Jeff Benjamin




Outstanding Restaurateur Award

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

Bruce Bromberg and Eric Bromberg

Blue Ribbon Restaurants, NYC

Tom Douglas

Dahlia Bakery, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Seatown Seabar & Rotisserie, and Serious Pie, Seattle

Pat Kuleto

Boulevard, Epic Roasthouse, Farallon, Jardinière, Martini House, Nick's Cove, and Waterbar, San Francisco

Richard Melman

Lettuce Entertain You Enterprises, Chicago

Phil Suarez

ABC Kitchen, Co., Gigino Trattoria, Gigino Wagner Park, Jean Georges, JoJo, J&G Steakhouse, Market, The Mark Restaurant by Jean Georges, Mercer Kitchen, Perry St, Pipa, Prime Steakhouse, Spice Market, and wd~50, Various Cities




Outstanding Service Award

Presented By Stella Artois

A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.

Canlis, Seattle

Owners: Brian Canlis and Mark Canlis

Emeril’s, New Orleans

Chef/Owner: Emeril Lagasse

La Grenouille, NYC

Owners: Charles Masson and Gisèle Masson

Per Se, NYC

Chef/Owner: Thomas Keller

Topolobampo, Chicago

Chef/Owner: Rick Bayless




Outstanding Wine and Spirits Professional Award

Presented by Southern Wine & Spirits of New York

A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least 5 years.

Sam Calagione

Dogfish Head Craft Brewery, Milton, DE

Merry Edwards

Merry Edwards Winery, Sebastopol, CA

Paul Grieco

Hearth, NYC

Rajat Parr

Mina Group, San Francisco

Julian P. Van Winkle, III

Old Rip Van Winkle Distillery, Louisville, KY




Outstanding Wine Service Award

A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years.

A16, San Francisco

Wine Director: Shelley Lindgren

Blackberry Farm, Walland, TN

Wine Director: Andy Chabot

Frasca Food and Wine, Boulder, CO

Wine Director: Bobby Stuckey

Picasso at Bellagio, Las Vegas

Wine Director: Robert Smith

The Modern, NYC

Wine Director: Belinda Chang




Rising Star Chef of the Year Award

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

Aaron London

Ubuntu, Napa, CA

Thomas McNaughton

flour + water, San Francisco

Gabriel Rucker

Le Pigeon, Portland, OR

Christina Tosi

Momofuku Milk Bar, NYC

Sue Zemanick

Gautreau’s, New Orleans




Best Chefs in America

Presented by Groupon

Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working.

Best Chef: Great Lakes (IL, IN, MI, OH)

Michael Carlson

Schwa, Chicago

Curtis Duffy

Avenues at the Peninsula, Chicago

Bruce Sherman

North Pond, Chicago

Paul Virant

Vie, Western Springs, IL

Alex Young

Zingerman's Roadhouse, Ann Arbor, MI




Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Cathal Armstrong

Restaurant Eve, Alexandria, VA

Johnny Monis

Komi, Washington, D.C.

Peter Pastan

Obelisk, Washington, D.C.

Maricel Presilla

Cucharamama, Hoboken, NJ

Michael Solomonov

Zahav, Philadelphia




Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Justin Aprahamian

Sanford, Milwaukee

Isaac Becker

112 Eatery, Minneapolis

Colby Garrelts

Bluestem, Kansas City, MO

Tory Miller

L’Etoile, Madison, WI

Lenny Russo

Heartland, St. Paul, MN




Best Chef: New York City (Five Boroughs)

Michael Anthony, Gramercy Tavern

April Bloomfield, The Spotted Pig

Wylie Dufresne, wd~50

Gabrielle Hamilton, Prune

Michael White, Marea




Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)

Tim Cushman

o ya, Boston

Krista Kern Desjarlais

Bresca, Portland, ME

Gerry Hayden

The North Fork Table & Inn, Southold, NY

Matt Jennings

La Laiterie, Providence

Tony Maws

Craigie On Main, Cambridge, MA

Eric Warnstedt

Hen of the Wood, Waterbury, VT




Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Matt Dillon

Sitka & Spruce, Seattle

Christopher Israel

Grüner, Portland, OR

Andy Ricker

Pok Pok, Portland, OR

Ethan Stowell

Staple & Fancy Mercantile, Seattle

Cathy Whims

Nostrana, Portland, OR




Best Chef: Pacific (CA, HI)

Michael Cimarusti

Providence, Los Angeles

Christopher Kostow

The Restaurant at Meadowood, St. Helena, CA

Daniel Patterson

COI, San Francisco

Richard Reddington

Redd, Yountville, CA

Michael Tusk

Quince, San Francisco




Best Chef: South (AL, AR, FL, LA, MS)

Zach Bell

Café Boulud at the Brazilian Court, Palm Beach, FL

John Harris

Lilette, New Orleans

Christopher Hastings

Hot and Hot Fish Club, Birmingham, AL

Tory McPhail

Commander’s Palace, New Orleans

Stephen Stryjewski

Cochon, New Orleans




Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Hugh Acheson

Five and Ten, Athens, GA

Craig Deihl

Cypress, Charleston, SC

John Fleer

Canyon Kitchen at Lonesome Valley, Cashiers, NC

Linton Hopkins

Restaurant Eugene, Atlanta

Edward Lee

610 Magnolia, Louisville, KY

Andrea Reusing

Lantern, Chapel Hill, NC




Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)

Bruce Auden

Biga on the Banks, San Antonio

Bryan Caswell

Reef, Houston

Saipin Chutima

Lotus of Siam, Las Vegas

Tyson Cole

Uchi, Austin, TX

Ryan Hardy

Montagna at the Little Nell, Aspen, CO




2011 James Beard Foundation Who’s Who of Food & Beverage in America Inductees

Jonathan Gold

Writer, LA Weekly, Los Angeles

Lee Jones

Farmer/ Owner, Chef's Garden, Huron, OH

Charles Phan

Chef/Owner, The Slanted Door, San Francisco

Frank Stitt

Chef/Owner, Highlands Bar and Grill, Birmingham, AL

Nick Valenti

CEO, Patina Restaurant Group, NYC




2011 James Beard Foundation America’s Classics Awards

Presented by The Coca-Cola Company

Restaurants with timeless appeal, beloved in their regions for quality food that reflects the character of their community. Establishments must have been in existence at least 10 years and be locally owned.

Chef Vola’s

111 South Albion Place, Atlantic City, NJ

Owners: Louise Esposito, Michael Esposito, Michael Esposito Jr., Louis Esposito

Crook's Corner

610 West Franklin Street, Chapel Hill, NC

Owner: Gene Hamer

Noriega Restaurant and Hotel

525 Sumner St., Bakersfield, CA

Owners: Linda Elizalde McCoy and Rochelle Ladd

Le Veau d’Or

129 East 60th Street, NYC

Owner: Robert Tréboux

Watts Tea Shop

761 N. Jefferson Street, Milwaukee

President and CEO: Sam Watts




Outstanding Restaurant Design

For the best restaurant design or renovation in North America since January 1, 2008

Design Firm: Aidlin Darling Design

Designers: Joshua Aidlin, Roslyn Cole, and David Darling

Project: Bar Agricole, San Francisco

Design Firm: Bestor Architecture

Designers: Barbara Bestor, John Colter, and Cathy Johnson

Project: Pitfire Pizza, Los Angeles

Design Firm: Natoma Architects Inc.

Designer: Stanley Saitowitz

Project: Toast, Novato, CA




Outstanding Restaurant Graphics

For the best restaurant graphics executed in North America since January 1, 2008

Design Firm: Katie Barcelona

Designer: Katie Barcelona

Project: L’Artusi, NYC

Design Firm: Love and War

Designer: Katie Tully

Project: The National Bar & Dining Rooms, NYC

Design Firm: JNL Graphic Design

Designers: Donald Madia and Jason Pickleman

Project: The Publican, Chicago
Source: Grubstreet

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