2013 James Beard Foundation Awards Restaurant + Chef Semi-Finalists

Patterson and Kostow 2013 James Beard Foundation Awards Restaurant + Chef Semi Finalists
Semifinalists Daniel Patterson of Coi and Christopher Kostow of The Restaurant at Meadwood celebrate at last year’s Rose Bowl in New York.

The folks at the James Beard Foundation have released their list of semi-finalists for nominations in the 2013 James Beard Foundation Awards, otherwise known as the “Oscars” of the food world. Congratulations — and good luck — to all the semi-finalists. Nominated restaurants include:

Outstanding Restaurant
August, New Orleans, Louisiana
Blue Hill, New York, New York
Canlis, Seattle, Washington
Fore Street, Portland, Maine
Foreign Cinema, San Francisco, California
Greens Restaurant, San Francisco, California
Highlands Bar & Grill, Birmingham, Alabama
Jaleo, Washington, D.C.
Melisse, Santa Monica, California
Naha, Chicago, Illinois
Oleana, Cambridge, Massachusetts
Patina, Los Angeles, California
Spiaggia, Chicago, Illinois
Vidalia, Washington, D.C.

Best New Restaurant
Balena, Chicago, Illinois
Borgne, New Orleans, Louisiana
Butcher & The Boar, Minneapolis, Minnesota
Empellón Cocina, New York, New York
Grace, Chicago, Illinois
Khong River House, Miami Beach, Florida
Mateo, Durham, North Carolina
Mi Casa by José Andrés at Dorado Beach, Dorado, Puerto Rico
The Ordinary, Charleston, South Carolina
PABU, Baltimore, Maryland
Puritan & Company, Cambridge, Massachusetts
Rich Table, San Francisco, California
Tar & Roses, Santa Monica, California
Underbelly, Houston, Texas
Vernick Food & Drink, Philadelphia, Pennsylvania

Best Chef: Great Lakes
Neal Brown, The Libertine Liquor Bar, Indianapolis, Indiana
Zack Bruell, Cowell & Hubbard, Cleveland, Ohio
Jean-Robert de Cavel, Jean-Robert’s Table, Cincinnati, Ohio
Luciano Del Signore, Bacco Ristorante, Southfield, Michigan
Paul Fehribach, Big Jones, Chicago, Illinois
Stephanie Izard, Girl & the Goat, Chicago, Illinois
Anne Kearney, Rue Dumaine, Dayton, Ohio
Regina Mehallick, R Bistro, Indianapolis, Indiana
Matthew Millar, Reserve, Grand Rapids, Michigan
Chris Nugent, goosefoot, Chicago, Illinois
Jonathon Sawyer, The Greenhouse Tavern, Cleveland, Ohio
David Tallent, Restaurant Tallent, Bloomington, Indiana
Giuseppe Tentori, GT Fish & Oyster, Chicago, Illinois
Paul Virant, Perennial Virant, Chicago, Illinois
Andrew Zimmerman, Sepia, Chicago, Illinois

Best Chef: Mid-Atlantic
Scott Anderson, Elements, Princeton, New Jersey
Cathal Armstrong, Restaurant Eve, Alexandria, Virginia
Ian Boden, Glass Haus Kitchen, Charlottesville, Virginia
Pierre Calmels, Bibou, Philadelphia, Pennsylvania
Anthony Chittum, Vermilion, Alexandria, Virginia
Tony Conte, The Oval Room, Washington, D.C.
Scott Drewno, The Source, Washington, D.C.
Spike Gjerde, Woodberry Kitchen, Baltimore, Maryland
Trevett Hooper, Legume, Pittsburgh, Pennsylvania
Konstantinos Pitsillides, Kanella, Philadelphia, Pennsylvania
Sylva Senat, Tashan, Philadelphia, Pennsylvania
Brad Spence, Amis, Philadelphia, Pennsylvania
Lee Styer, Fond, Philadelphia, Pennsylvania
Vikram Sunderam, Rasika, Washington, D.C.
Marcie Turney, Barbuzzo, Philadelphia, Pennsylvania
Cindy Wolf, Charleston, Baltimore, Maryland

Best Chef: Midwest
Clayton Chapman, The Grey Plume, Omaha, Nebraska
Gerard Craft, Niche, St. Louis, Missouri
Doug Flicker, Piccolo, Minneapolis, Minnesota
Colby Garrelts, Bluestem, Kansas City, Missouri
Martin Heuser, Affäre, Kansas City, Missouri
Tim McKee, La Belle Vie, Minneapolis, Minnesota
Jack Riebel, Butcher & the Boar, Minneapolis, Minnesota
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, Minnesota
Jon Seymour, V. Mertz, Omaha, Nebraska
Carl Thorne-Thomsen, Story, Prairie Village, Kansas
Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis, Minnesota

Best Chef: Northeast
Krista Kern Desjarlais, bresca, Portland, Maine
Gerry Hayden, The North Fork Table & Inn, Southold, New York
Melissa Kelly, Primo, Rockland, Maine
Michael Leviton, Lumière, Newton, Massachusetts
Barry Maiden, Hungry Mother, Cambridge, Massachusetts
Evan Mallett, Black Trumpet, Portsmouth, New Hampshire

Best Chef: Northwest
Jeff Drew, Snake River Grill, Jackson Hole, Wyoming
Jason Franey, Canlis, Seattle, Washington
Brett Knipmeyer, Kinley’s Restaurant & Bar, Anchorage, Alaska
Nathan Lockwood, Altura, Seattle, Washington
Naomi Pomeroy, Beast, Portland, Oregon
Ethan Stowell, Staple & Fancy Mercantile, Seattle, Washington
Jason Stratton, Cascina Spinasse, Seattle, Washington
Gabriel Rucker, Le Pigeon, Portland, Oregon
Ethan Stowell, Staple & Fancy Mercantile, Seattle, Washington
Jason Stratton, Cascina Spinasse, Seattle, Washington
Cathy Whims, Nostrana, Portland, Oregon

Best Chef: NYC
Marco Canora, Hearth
Wylie Dufresne, wd~50
Dan Kluger, ABC Kitchen
Mark Ladner, Del Posto
Paul Liebrandt, Corton
Anita Lo, Annisa
George Mendes, Aldea
Masato Shimizu, 15 East
Alex Stupak, Empellón Cocina
Rich Torrisi and Mario Carbone, Torrisi Italian Specialties
Jonathan Waxman, Barbuto
Michael White, Marea

Best Chef: West
Matthew Accarrino, SPQR, San Francisco, California
Nicolaus Balla, Bar Tartine, San Francisco, California
Michael Chiarello, Bottega, Yountville, California
Michael Cimarusti, Providence, Los Angeles, California
Dominique Crenn, Atelier Crenn, San Francisco, California
Mark Estee, Campo, Reno, Nevada
David Féau, The Royce at the Langham Huntington, Pasadena, California
Ed Kenney, Town, Honolulu, Hawaii
Andrew Kirschner, Tar & Roses, Santa Monica, California
Christopher Kostow, The Restaurant at Meadowood, St. Helena, California
Mourad Lahlou, Aziza, San Francisco, California
Corey Lee, Benu, San Francisco, California
David LeFevre, Manhattan Beach Post, Manhattan Beach, California
Daniel Patterson, Coi, San Francisco, California
Carl Schroeder, Market Restaurant + Bar, Del Mar, California
John Rivera Sedlar, Rivera, Los Angeles, California
Ricardo Zarate, Mochica, Los Angeles, California

Best Chef: South
Greg Baker, The Refinery, Tampa, Florida
Clay Conley, Būccan, Palm Beach, Florida
Justin Devillier, La Petite Grocery, New Orleans, Louisiana
Rob McDaniel, SpringHouse, Alexander City, Alabama
Brandon McGlamery, Luma on Park, Winter Park, Florida
Jeff McInnis, Yardbird Southern Table & Bar, Miami Beach, Florida
James and Julie Petrakis, The Ravenous Pig, Winter Park, Florida
Alon Shaya, Domenica, New Orleans, Louisiana
Michael Stoltzfus, Coquette, New Orleans

Best Chef: Southeast
Jeremiah Bacon, The Macintosh, Charleston, South Carolina
Tyler Brown, Capitol Grille – Hermitage Hotel, Nashville, Tennessee
Scott Crawford, Herons, Cary, North Carolina
Craig Deihl, Cypress, Charleston, South Carolina
Vivian Howard, Chef and the Farmer, Kinston, North Carolina
Scott Howell, Nana’s, Durham, North Carolina
Daniel Lindley, St. John’s Restaurant, Chattanooga, Tennessee
Tandy Wilson, City House, Nashville, Tennessee
Elliott Moss, The Admiral, Asheville, North Carolina
Todd Richards, The Shed at Glenwood, Atlanta, Georgia
Steven Satterfield, Miller Union, Atlanta, Georgia

Best Chef: Southwest
Kevin Binkley, Binkley’s Restaurant, Cave Creek, Arizona
Bowman Brown and Viet Pham, Forage, Salt Lake City, Utah
Jennifer Jasinski, Rioja, Denver, Colorado
Maiya Keck, Maiya’s, Marfa, Texas
Martín Rios, Restaurant Martín, Santa Fe, New Mexico
Teiichi Sakurai, TEI-AN, Dallas, Texas
Alex Seidel, Fruition Restaurant, Denver, Colorado
James Campbell Caruso, La Boca, Santa Fe, New Mexico
David Gilbert, Sustenio, San Antonio, Texas
Shinji Kurita, ShinBay, Scottsdale, Arizona
Max MacKissock, The Squeaky Bean, Denver, Colorado
Jason Maddy, Oak, Dallas, Texas
Rene Ortiz, La Condesa, Austin, Texas
Armando Pomales, Café Central, El Paso, Texas
Chris Shepherd, Underbelly, Houston, Texas
Michael Sohocki, Restaurant Gwendolyn, San Antonio

Rising Star Chef of the Year
Mark Bodinet, Copperleaf Restaurant at Cedarbrook Lodge, Seattle, Washington
Katie Button, Cúrate, Asheville, North Caroilna
Hari Cameron, a(MUSE.), Rehoboth Beach, Delaware
Quinten Frye, Salt Kitchen & Tasting Bar, Honolulu, Hawaii
Will Gilson, Puritan & Company, Cambridge, Massachusetts
Nicole Grimes, Rao’s at Caesar’s Palace, Las Vegas, Nevada
Christopher Kearse, Will BYOB, Philadelphia, Pennsylvania
Matthew Kirkley, L2O, Chicago, Illinois
Jamie Malone, Sea Change, Minneapolis, Minnesota
Thomas McNaughton, Flour + Water, San Francisco, California
Janina O’Leary, TRACE, Austin, Texas
Jorel Pierce, Euclid Hall Bar & Kitchen, Denver, Colorado
David Posey, Blackbird, Chicago, Illinois
Justin Woodward, Castagna, Portland, Oregon

Outstanding Pastry Chef
Melissa Chou, Aziza, San Francisco, California
Patrick Fahy, Café des Architectes, Chicago, Illinois
Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami, Florida
Tiffany MacIsaac, Birch and Barley, Washington, D.C.
Aaron Russell, Restaurant Eugene, Atlanta, Georgia
Elizabeth Dahl, Nostrano, Madison, Wisconsin
Matt Danko, The Greenhouse Tavern, Cleveland, Ohio
Patrick Fahy, Sixteen, Chicago, Illinois
Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami, Florida
Brooks Headley, Del Posto, New York, New York
Maura Kilpatrick, Oleana, Cambridge, Massachusetts
Tiffany MacIsaac, Birch and Barley, Washington, D.C.
Aaron Russell, Restaurant Eugene, Atlanta, Georgia
Laura Sawicki, La Condesa, Austin, Texas
Tandra Watkins, Ashley’s Restaurant-Capital Hotel, Little Rock, Arkansas

Outstanding Service
Bacchanalia, Atlanta, Georgia
Biga on the Banks, San Antonio, Texas
Café Juanita, Kirkland, Washington
Chez François, Vermilion, Ohio
The Compound, Santa Fe, New Mexico
Del Posto, New York, New York
Eastern Standard, Boston, Massachusetts
Fountain Restaurant, Philadelphia, Pennsylvania
The French Room, Dallas, Texas
MICHAEL MINA, San Francisco, California
Providence, Los Angeles, California
Quince, San Francisco, California
The Restaurant at Meadowood, St. Helena, California
Sapor Cafe and Bar, Minneapolis, Minnesota
Topolobampo, Chicago, Illinois
Vetri, Philadelphia, Pennsylvania

Outstanding Wine Program
A16, San Francisco, California
Addison at the Grand Del Mar, San Diego, California
Café on the Green at the Four Seasons Dallas, Irving, Texas
Charleston, Baltimore, Maryland
Charleston Grill, Charleston, South Carolina
CityZen, Washington, D.C.
Frasca Food and Wine, Boulder, Colorado
The Grill Room at the Windsor Court Hotel, New Orleans, Louisiana
L’Etoile, Madison, Wisconsin
nopa, San Francisco, California
Picasso – Bellagio, Las Vegas, Nevada
Press, St. Helena, California
Sepia, Chicago, Illinois
Sierra Mar-Post Ranch Inn, Big Sur, California
Troquet, Boston, Massachusetts
Yono’s Restaurant, Albany, New York

One Response to “2013 James Beard Foundation Awards Restaurant + Chef Semi-Finalists”

  1. Jessica

    A question. How do you nominate a resturant , and the chef ?

    Chef Rob Lampros is AMAZING.
    He’s the chef at the Brownstone on state in South Whitley , Indiana. A hidden gem.

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