2011 James Beard Awards: Congratulations, Plus a Peek at the Annual Rosé Bowl

On Monday evening, The James Beard Foundation Awards were held. Congratulations to all the nominees and those who took home a medal! On Sunday, OpenTable had the great pleasure of sponsoring Michael Murphy’s Annual Rosé Bowl at Jonathan Waxman’s Barbuto restaurant in Manhattan. A fete for San Francisco’s nominees, attendees included many bold-faced Bay Area names, including Thomas Keller (The French Laundry), Pat Kuleto (Boulevard), Anna Weinberg (Marlowe), Flour + Water‘s David Steele and David White, Charles Phan (Slanted Door), Emily Luchetti (Farallon), Gary Danko, and many, many more. You can see our exclusive slide show below!

View a full list of winners after the jump.

Best New Restaurant
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, New York, NY

Outstanding Chef Award
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.

trans 2011 James Beard Awards: Congratulations, Plus a Peek at the Annual Rosé BowlOutstanding Pastry Chef Award
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.

Angela Pinkerton, Eleven Madison Park, New York, NY

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

Eleven Madison Park, New York, NY

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.

Richard Melman, Lettuce Entertain You Enterprises, Chicago, IL

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

Per Se, New York, NY

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.

The Modern, New York, NY

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.

* Gabriel Rucker, Le Pigeon, Portland, OR

Best Chefs in America
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)
Alex Young, Zingerman’s Roadhouse, Ann Arbor, MI

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Michael Solomonov, Zahav, Philadelphia, PA

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
* Isaac Becker, 112 Eatery, Minneapolis, MN

Best Chef: New York City (Five Boroughs)
* Gabrielle Hamilton, Prune

Best Chef: Northeast (CT, MA, ME, NJ, NY state, RI, VT)
Tony Maws, Craigie On Main, Cambridge, MA

Best Chef: Northwest (AK, ID, MT, WA, WY)
* Andy Ricker, Pok Pok, Portland, OR

Best Chef Pacific (CA, HI)
Michael Tusk, Quince, San Francisco, CA

Best Chef: South (AL, AR, FL, LA, MS)
Stephen Stryjewski, Cochon, New Orleans, LA

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
* Andrea Reusing, Lantern, Chapel Hill, NC

Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)
* Saipin Chutima, Lotus of Siam, Las Vegas, NV
Tyson Cole, Uchi, Austin, TX

2011 James Beard Foundation Who’s Who of Food & Beverage in America inductees
This honor is awarded to individuals in the U.S. food and beverage industry who have made significant and lasting achievements and contributions to their profession.

Jonathan Gold, Writer, LA Weekly, Los Angeles, CA
Lee Jones, Farmer/ Owner, Chef’s Garden, Huron, OH
Charles Phan, Chef/Owner, The Slanted Door, San Francisco, CA
Frank Stitt, Chef/Owner, Highlands Bar and Grill, Birmingham, AL
Nick Valenti, CEO, Patina Restaurant Group, New York, NY

2011 James Beard Foundation Humanitarian of the Year
The Humanitarian of the Year award is given to an individual or organization working in the realm of food who has given selflessly and worked tirelessly to better the lives of others and society at large.

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