After announcing a lengthy list of semifinalists in April, the James Beard Foundation has revealed its narrowed-down roster of chefs and restaurants for this year's awards.
In the category of Outstanding Restaurant, Highlands Bar & Grill has once again made the list, after being previously nominated for 10 years in a row. The Birmingham, Alabama spot joins legendary Seattle restaurant Canlis and NYC brasserie Balthazar. As for the new places that caught the Foundation's eye for Best New Restaurant, JuneBaby from Edouardo Jordan and Kismet from Sara Kramer and Sarah Hymanson represent the organization's charge for a more diverse selection of nominees.
The push is also evident in the group of finalists for the year's Outstanding Chef, which includes Gabrielle Hamilton of Prune in NYC and Ashley Christensen of Poole's Diner in Raleigh. Meanwhile, the category of Rising Star Chef is made up entirely of either female chefs or chefs of color.
Scroll through to see the rest of the nominees for Best New Restaurant, Outstanding Chef and Outstanding Restaurant before checking out the entire roster of nominees across all the other categories. Stay tuned on May 7, when the winners are announced at the James Beard Gala in Chicago.
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.
The Charter Oak, St. Helena, CA
Empellón Midtown, NYC
Felix Trattoria, Venice, CA
Kismet, Los Angeles
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.
Ashley Christensen, Poole’s Diner, Raleigh, NC
Gabrielle Hamilton, Prune, NYC
David Kinch, Manresa, Los Gatos, CA
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
Donald Link, Herbsaint, New Orleans
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.
Dianna Daoheung, Black Seed Bagels, NYC
Zachary Golper, Bien Cuit, Brooklyn, NY
Maura Kilpatrick, Sofra Bakery and Café, Cambridge, MA
Belinda Leong and Michel Suas, B. Patisserie, San Francisco
Alison Pray, Standard Baking Co., Portland, ME
Greg Wade, Publican Quality Bread, Chicago
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
Meg Galus, Boka, Chicago
Margarita Manzke, République, Los Angeles
Dolester Miles, Highlands Bar & Grill, Birmingham, AL
Diane Yang, Spoon and Stable, Minneapolis
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 & Grill, Birmingham, AL
Quince, San Francisco
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
Clare de Boer, King, NYC
Sarah Rinkavage, Marisol, Chicago
Miles Thompson, Michael’s, Santa Monica, CA
Kevin Tien, Himitsu, Washington, D.C.
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