2015 James Beard Awards: Restaurant + Chef Winners #JBFA

michael anthonyThe 2015 James Beard Awards were held last night in Chicago. We’re pleased to highlight and congratulate this year’s winners. These chefs and restaurants represent the very best in dining across the nation. Make a reservation at a James Beard Award-winning restaurant today.

WINNING RESTAURANTS INCLUDE:

Best New Restaurant
Bâtard, New York, New York

Outstanding Restaurant
Blue Hill at Stone Barns, Pocantico Hills, New York

Outstanding Wine Program
A16, San Francisco, California

NOMINATED CHEFS INCLUDE:

Outstanding Chef
Michael Anthony, Gramercy Tavern, New York, New York

Rising Star Chef of the Year
Jessica Largey, Manresa, Los Gatos, California

Best Chef: Great Lakes
Jonathon Sawyer, The Greenhouse Tavern, Cleveland, Ohio

Best Chef: Mid-Atlantic
Spike Gjerde, Woodberry Kitchen, Baltimore, Maryland

Best Chef: Midwest
Gerard Craft, Niche, Clayton, MissouriContinue Reading

Congratulations to the 2011 James Beard Foundation Award Nominees!

Congrats to chef Mike Anthony of Gramercy Tavern on his 2011 James Beard Foundation Award nomination!

Our friends at the James Beard Foundation have released their list of nominees for the 2011 James Beard Foundation Awards, otherwise known as the “Oscars” of the food world. Congratulations — and good luck — to all the nominees and honorees. Use the links below to reserve at the nominated restaurants to select your own set of winners. And, remember, you — Yes, you! — can dine at the James Beard House. Learn more, here!

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
* Benu, San Francisco, CA
* Girl & the Goat, Chicago, IL
* Menton, Boston, MA
* Torrisi Italian Specialties, 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.
* Gary Danko, Restaurant Gary Danko, San Francisco, CA
* Suzanne Goin, Lucques, Los Angeles, CA
* Paul Kahan, Blackbird, Chicago, IL
* Charles Phan, The Slanted Door, San Francisco, CA

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Top Chef D.C. Episode 12: The Final Countdown

Shame on me. I didn’t realize we were getting to the final four so soon. This probably explains why I’m a blogger and not, say, a calculus teacher or an engineer. I’m back with would-be cheftestant Ed Hardy. We’re chatting semi-live, meaning we both DVR’d it and watched at the same time. The U.S. Open is going on and, as it turns out, I am concurrently watching Andy Roddick get Serbed. Ha! Get it? Tipsaveric is Serbian? Anyway, let’s get Ed in on this….

First, are you excited to be here again? Tell me again why you’re watching on delay? Did you take your lovely wife out to dinner? Where’d you eat?

"I totally almost wore the same thing as Padma. Ha! NOT!"

“Excited” is a strong feeling. Especially for a person who drinks until they can’t feel feelings anymore while watching Top Chef. I’m watching on DVR because I was out at dinner at Convivio. Chef Michael White is “White” hot right now in NYC. Which is great because Italian is the new culinary black. So Chef White is the new black.  Which makes sense. Because I’ve been drinking. My wife Françoise (CP note: She’s a food writer for StarChefs and is, for all intents and purposes, out of Ed’s league. You know it’s true, Hardy!) and I found a lot to like at Convivio. Good staff, good antipasti, and sfizi (Italian amuse). Some minor texture issues with the pasta, but we’re hypercritical reviewers. Worth a second visit!

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The Cultivated Plate: Gramercy Tavern Chef Michael Anthony’s Sourcing Story

OpenTable is pleased to announce the launch of The Cultivated Plate, a new weekly feature on Dining Check about how and from where restaurants source their ingredients. From the practical to the political, chefs and restaurateurs will share the challenges and the opportunities in bringing food from farm to table. This week, chef Michael Anthony discusses how he tells Gramercy Tavern’s story by shopping at the Greenmarket.

GT is located only 3 blocks aways so from every single angle, the market represents the best resource that we have as diners and as restaurateurs in the city. It’s the beginning for all the dishes that we eat at home and all of the dishes we serve at the restaurant.
It offers the greatest flexibilities in terms of buying. The fact that ehese folks come from up to 3.5 to 4 hours a day and are willing to be here to answer questions and provide information. This is the greatest flexibility for buying food.
The majority of our food comes riht from the market. We support other farms through other companies. But sincer we’re three blocks away, we have a whole team of ppl responsible for combing the market. The goald is to buy local, but we don’t define local bye a geographic point on the map. We’re defining local by the relationships we make when we’re buying our food. We’re trying to builda dialogue. There’s a healthy evolution between diners and chefs.

Watch as Chef Anthony shares his thoughts on the farm-to-table label, how he addresses diners who want fresh tomatoes in January, and where truffles fit in to his menu at Gramercy Tavern. And, read more sourcing insights from this chef after the jump.

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