The James Beard Foundation announced the finalists for the 2019 Restaurant and Chef Awards today (March 27). The shortlist was whittled from a longer list of semifinalists that was made public in February.
Long a badge of honor in the US restaurant industry, the James Beard Awards have gained visibility in recent years as the proliferation of restaurant awards like the World’s 50 Best Restaurants and the new World Restaurant Awards—not to mention chef-driven reality cooking contests—have cast fine dining as a competition.
The awards ceremony on May 6 will be the first since the Beard Foundation announced last fall that it would make the selection process and judging more inclusive.
In the meantime, the list of finalists below is an excellent guide to where to eat around the US. The Beard Foundation presents regional awards, helping restaurants outside of New York, San Francisco, and Los Angeles.
Best New Restaurant
A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come.
Angler, 132 The Embarcadero, San Francisco, California, (415) 872-9442
Atomix, 104 E. 30th St., New York, New York
Bavel, 500 Mateo St., Los Angeles, California, (213) 232-4966
Frenchette, 241 W. Broadway, New York, New York, (212) 334-3883
Outstanding Baker
A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years.
Zachary Golper, Bien Cuit,
120 Smith St. Brooklyn, NY, (718) 852-0200, ext. 1
89 E. 42nd St. New York, NY, (212) 697-0526
Maura Kilpatrick, Sofra Bakery and Café, 1 Belmont Street Cambridge, Massachusetts, 617-661-3161
Lisa Ludwinski, Sister Pie, 8066 Kercheval Ave, Detroit, Michigan, 313-447-5550
Avery Ruzicka, Manresa Bread,
271 State St. Los Altos, California, (650) 946-2293
195 E. Campbell Ave. Campbell, California, (408) 340-5171
276 N. Santa Cruz Ave. Los Gatos, California, (408) 402-5372
Greg Wade, Publican Quality Bread, 808 W Lake St, Chicago, Illinois, (312) 605-1618
Outstanding Bar Program
A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer.
Bar Agricole, 355 11th St., San Francisco, California, (415) 355-9400
Dead Rabbit, 30 Water St, New York, New York, (646) 422-7906
Kimball House, 303 E. Howard Ave., Decatur, Georgia, (404) 378-3502
Lost Lake, 3154 W. Diversey Ave., Chicago, Illinois, (773) 293-6048
Ticonderoga Club, 99 Krog St. NE W, Atlanta, Georgia, (404) 458-4534
Outstanding Chef
A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years.
Ashley Christensen, Poole’s Diner, 426 S McDowell St., Raleigh, North Carolina, (919) 832-4477
David Kinch, Manresa, 320 Village Lane, Los Gatos, California, (408) 354-4330
Corey Lee, Benu, 22 Hawthorne St., San Francisco, California, (415) 685-4860
Donald Link, Herbsaint, 701 St. Charles Ave, New Orleans, Louisiana, (504) 524-4114
Marc Vetri, Vetri Cucina, 1312 Spruce St, Philadelphia, Pennsylvania, (215) 732-3478
Outstanding Pastry Chef
A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years.
Juan Contreras, Atelier Crenn, 3127 Fillmore St., San Francisco, California, (415) 440-0460
Kelly Fields, Willa Jean, 611 O’Keefe Ave, New Orleans, Louisiana, (504) 509-7334
Meg Galus, Boka, 1729 N. Halsted St, Chicago, Illinois, (312) 337-6070
Margarita Manzke, République, 624 South La Brea Ave., Los Angeles, California, (310) 362-6115
Pichet Ong, Brothers and Sisters, 1770 Euclid St. NW, Washington, DC, (202) 588-0525
Outstanding Restaurant
A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years.
Balthazar, 80 Spring St, New York, New York, (212) 965-1414
FIG, 232 Meeting St, Charleston, South Carolina, (843) 805-5900
480 7th Street NW, Washington, DC, (202) 628-7949
7271 Woodmont Ave, Bethesda, Maryland, (301) 913-0003
2250-A Crystal Drive, Arlington, Virginia, (703) 413-8181
3708 Las Vegas Boulevard South, Las Vegas, Nevada, (702) 698-7950
1482 Buena Vista Drive, Orlando, Florida, 321-348-3211
Quince, 470 Pacific Ave, San Francisco, California, (415) 775-8500
Zahav, 237 St. James Place, Philadelphia, Pennsylvania, (215) 625-8800
Outstanding Restaurateur
A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.
Hugh Acheson, Atlanta (Empire State South, Five & Ten, The National, and others)
Rob Katz and Kevin Boehm, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, and others)
Ken Oringer, Boston (Little Donkey, Toro, Uni, and others)
Alex Raij and Eder Montero, New York City (La Vara, Txikito, Saint Julivert Fisherie, and others)
Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson)
Outstanding Service
A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service.
Brigtsen’s, 723 Dante St, New Orleans, Louisiana, (504) 861-7610
Canlis, 2576 7th Ave N, Seattle, Washington, (206) 283-3313
Frasca Food and Wine, 1738 Pearl St, Boulder, Colorado, (303) 442-6966
Saison, 178 Townsend St, San Francisco, California, (415) 828-7990
Swan Oyster Depot, 1517 Polk St, San Francisco, California, (415) 673-1101
Zingerman’s Roadhouse, 2501 Jackson Ave, Ann Arbor, Michigan, (734) 663-3663
Outstanding Wine Program
A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine.
Bacchanal, 600 Poland Ave., New Orleans, Louisiana, (504) 948-9111
Benu, 22 Hawthorne St., San Francisco, California, (415) 685-4860
Miller Union, 999 Brady Ave NW, Atlanta, Georgia, (678) 733-8550
Night + Market, 3322 Sunset Blvd, Los Angeles, California, (323) 665-5899
Spiaggia, 980 N. Michigan Ave., Chicago, Illinois, (312) 280-2750
Outstanding Wine, Spirits, or Beer Producer
A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft.
Cathy Corison, Corison Winery, 987 St. Helena Hwy, St Helena, California, (707) 963-0826
Ann Marshall and Scott Blackwell, High Wire Distilling Co., 652 King St, Charleston, South Carolina, (843) 755-4664
Steve Matthiasson, Matthiasson Wines, 3175 Dry Creek Rd, Napa, California, (707) 637-4877
Rob Tod, Allagash Brewing Company, 50 Industrial Way, Portland, Maine, (207) 878-5385
Lance Winters, St. George Spirits, 2601 Monarch St, Alameda, California, (510) 769-1601
Rising Star Chef of the Year
A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.
Ana Castro, Coquette, 2800 Magazine St., New Orleans, Louisiana, (504) 265-0421
Alisha Elenz, MFK, 432 W. Diversey Pkwy, Chicago, Illinois, (773) 857-2540
Alexander Hong, Sorrel, 3228 Sacramento St., San Francisco, California, (415) 525-3765
Jesse Ito, Royal Izakaya, 780 S. 2nd St., Philadelphia, Pennsylvania, (267) 909-9002
Kwame Onwuachi, Kith/Kin, 801 Wharf St. SW, Washington, DC, (202) 878-8566
Jonathan Yao, Kato, 11925 Santa Monica Blvd., Los Angeles, California, (424) 535-3041
Best Chef: Great Lakes (IL, IN, MI, OH)
Diana Dávila, Mi Tocaya Antojería, 2800 W Logan Blvd, Chicago, Illinois, (872) 315-3947
Jason Hammel, Lula Café, 2537 N. Kedzie Ave, Chicago, Illinois, (773) 489-9554
Beverly Kim and Johnny Clark, Parachute, 3500 N. Elston Ave, Chicago, Illinois, (773) 654-1460
David Posey and Anna Posey, Elske, 1350 W. Randolph St, Chicago, Illinois, (312) 733-1314
Noah Sandoval, Oriole, 661 W. Walnut St, Chicago, Illinois, (312) 877-5339
Lee Wolen, Boka, 1729 N. Halsted St, Chicago, Illinois, (312) 337-6070
Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Amy Brandwein, Centrolina, 974 Palmer Alley NW, Washington, DC, (202) 898-2426
Tom Cunanan, Bad Saint, 3226 11th St. NW, Washington, DC
Rich Landau, Vedge, 1221 Locust St., Philadelphia, Philadelphia, (215) 320-7500
Cristina Martinez, South Philly Barbacoa, 1140 S. 9th St., Philadelphia, Pennsylvania, (215) 360-5282
Cindy Wolf, Charleston, 1000 Lancaster St., Baltimore, Maryland, (410) 332-7373
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Michael Corvino, Corvino Supper Club & Tasting Room, 1830 Walnut St. Kansas City, Missouri, (816) 832-4564
Michael Gallina, Vicia, 4260 Forest Park Ave. St. Louis, Missouri, (314) 553-9239
Ann Kim, Young Joni, 165 13th Ave. NE, Minneapolis, Minnesota, (612) 345-5719
Jamie Malone, Grand Café, 3804 Grand Ave. S, Minneapolis, Minnesota, (612) 822-8260
Christina Nguyen, Hai Hai, 2121 University Ave NE, Minneapolis, Minnesota, (612) 223-8640
Best Chef: New York City
Sean Gray, Momofuku Ko, 8 Extra Pl, (212) 203-8095
Brooks Headley, Superiority Burger, 430 E. 9th St., (212) 256-1192
Daniela Soto-Innes, Atla, 372 Lafayette St., (347) 662-3522
Alex Stupak, Empellón Midtown, 510 Madison Ave., (212) 858-9365
Jody Williams and Rita Sodi, Via Carota, 51 Grove St., (212) 255-1962
Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)
Tiffani Faison, Tiger Mama, 1363 Boylston St, Boston, Massachusetts, (617) 425-6262
James Mark, North, 122 Fountain St., Providence, Rhode Island
Tony Messina, Uni, 370A Commonwealth Ave., Boston, Massachusetts, (617) 536-7200
Cassie Piuma, Sarma, 249 Pearl St., Somerville, Massachusetts, (617) 764-4464
Benjamin Sukle, Oberlin, 186 Union St., Providence, Rhode Island, (401) 588-8755
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Peter Cho, Han Oak, 511 NE. 24th Ave., Portland, Oregon, (971) 255-0032
Katy Millard, Coquine, 6839 SE. Belmont St., Portland, Oregon, (503) 384-2483
Brady Williams, Canlis, 2576 Aurora Ave. N, Seattle, Washington, (206) 283-3313
Justin Woodward, Castagna, 1752 SE Hawthorne Blvd, Portland, Oregon, (503) 231-7373
Rachel Yang and Seif Chirchi, Joule, 3506 Stone Way N., Seattle, Washington, (206) 632-5685
Best Chef: South (AL, AR, FL, LA, MS, Commonwealth of Puerto Rico)
Vishwesh Bhatt, Snackbar, 721 N. Lamar Blvd, Oxford, Mississippi, (662) 236-6363
Jose Enrique, Jose Enrique, 176 Calle Duffaut, San Juan, Puerto Rico, (787) 725-3518
Kristen Essig and Michael Stoltzfus, Coquette, 2800 Magazine St., New Orleans, Louisiana,
(504) 265-0421
Slade Rushing, Brennan’s, 417 Royal St., New Orleans, Louisiana, (504) 525-9711
Isaac Toups, Toups’ Meatery, 845 N. Carrollton Ave, New Orleans, Louisiana, (504) 252-4999
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Mashama Bailey, The Grey, 109 Martin Luther King Jr. Blvd, Savannah, Georgia, (912) 662-5999
Katie Button, Cúrate, 13 Biltmore Ave., Asheville, North Carolina, (828) 239-2946
Cassidee Dabney, The Barn at Blackberry Farm, 1471 W. Millers Cove Rd, Walland, Tennessee, (865) 380-2260
Ryan Smith, Staplehouse, 541 Edgewood Ave SE, Atlanta, Georgia, (404) 524-5005
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, 712 W Brookhaven Cir, Memphis, Tennessee, (901) 347-3569
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Charleen Badman, FnB, 7125 E. 5th Ave. #31, Scottsdale, Arizona, (480) 284-4777
Kevin Fink, Emmer & Rye, 51 Rainey St #110, Austin, Texas, (512) 366-5530
Bryce Gilmore, Barley Swine, 6555 Burnet Rd #400, Austin, Texas, (512) 394-8150
Steve McHugh, Cured, 306 Pearl Pkwy #101, San Antonio, Texas, (210) 314-3929
Michael Fojtasek, Olamaie, 1610 San Antonio St., Austin, Texas, (512) 474-2796
Best Chef: West (CA, HI, NV)
Michael Cimarusti, Providence, 5955 Melrose Ave, Los Angeles, California, (323) 460-4170
Jeremy Fox, Rustic Canyon, 1119 Wilshire Blvd, Santa Monica, California, (310) 393-7050
Jessica Koslow, Sqirl, 720 Virgil Ave., Los Angeles, California, (323) 284-8147
Travis Lett, Gjelina, 1429 Abbot Kinney Blvd, Venice, California, (310) 450-1429
Joshua Skenes, Saison, 178 Townsend St., San Francisco, California, (415) 828-7990