The announcement took place in Orlando, one of Florida’s burgeoning culinary hubs. The James Beard Foundation Awards Ceremony and Gala Reception will take place at Lincoln Center in New York City on Monday, May 5, 2014. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant
Design categories will be handed out, along with special achievement awards including Humanitarian of the Year, Lifetime
Achievement, Who’s Who of Food and Beverage in America, and America’s Classics. A gala reception will immediately follow, featuring top chefs and beverage professionals from across the country.
James Beard Foundation Awards
The announcement for the final Restaurant and Chef Award nominations, as well as the nominations for our Book, Journalism, Broadcast, and Restaurant Design Awards, will be made at the Publican in Chicago on Wednesday, March 19.
The 2014 James Beard Foundation Awards Restaurant and Chef Semifinalists
Best New Restaurant
The 404 Kitchen, Nashville
Aragona, Seattle
Ardent, Milwaukee
Asta, Boston
Bar Sajor, Seattle
Betony, NYC
Brindille, Chicago
Carbone, NYC
Casa Rubia, Dallas
The Cavalier, San Francisco
Chi Spacca, Los Angeles
Connie and Ted’s, West Hollywood, CA
Coqueta, San Francisco
The Elm, Brooklyn, NY
Estela, NYC
Fish & Game, Hudson, NY
Izanami at Ten Thousand Waves, Santa Fe
Laurel, Philadelphia
MilkWood, Louisville, KY
MW, Honolulu
Nico Osteria, Chicago
Pêche, New Orleans
Pinewood Social, Nashville
Ribelle, Brookline, MA
Rose’s Luxury, Washington, D.C.
Serpico, Philadelphia
Tosca Cafe, San Francisco
Trois Mec, Los Angeles
Uncle Boons, NYC
Virtù, Scottsdale, AZ
Outstanding Bar Program
Anvil Bar & Refuge, Houston
Arnaud’s French 75 Bar, New Orleans
Bar Agricole, San Francisco
The Bar at the NoMad Hotel, NYC
The Broken Shaker, Miami Beach, FL
Butcher and the Rye, Pittsburgh
Canon, Seattle
Clyde Common, Portland, OR
Columbia Room inside the Passenger, Washington, D.C.
Cure, New Orleans
The Dead Rabbit, NYC
The Franklin Mortgage & Investment Co., Philadelphia
Hard Water, San Francisco
The Hawthorne, Boston
Kimball House, Decatur, GA
Maison Premiere, Brooklyn, NY
Marvel Bar, Minneapolis
The Porter Beer Bar, Atlanta
Rivera, Los Angeles
Rogue 24, Washington, D.C.
Taste, St. Louis
Trick Dog, San Francisco
The Varnish, Los Angeles
The Violet Hour, Chicago
Williams & Graham, Denver
Outstanding Chef
Michael Anthony, Gramercy Tavern, NYC
Isaac Becker, 112 Eatery, Minneapolis
Sean Brock, McCrady’s, Charleston, SC
Andrew Carmellini, Locanda Verde, NYC
Gary Danko, Restaurant Gary Danko, San Francisco
Suzanne Goin, Lucques, West Hollywood, CA
Gabrielle Hamilton, Prune, NYC
David Kinch, Manresa, Los Gatos, CA
Donald Link, Herbsaint, New Orleans
Carrie Nahabedian, Naha, Chicago
Nancy Oakes, Boulevard, San Francisco
Maricel Presilla, Cucharamama, Hoboken, NJ
Anne Quatrano, Bacchanalia, Atlanta
Michael Schwartz, Michael’s Genuine Food & Drink, Miami
Julian Serrano, Picasso at Bellagio, Las Vegas
Nancy Silverton, Pizzeria Mozza, Los Angeles
Ana Sortun, Oleana, Cambridge, MA
John Sundstrom, Lark, Seattle
Michael Tusk, Quince, San Francisco
Marc Vetri, Vetri, Philadelphia
Outstanding Pastry Chef
Dominique Ansel, Dominique Ansel Bakery, NYC
Melissa Chou, Aziza, San Francisco
Dana Cree, Blackbird, Chicago
Steve Horton, Rustica Bakery, Minneapolis
Kate Jacoby, Vedge, Philadelphia
Michelle Karr-Ueoka, MW, Honolulu
Maura Kilpatrick, Oleana, Cambridge, MA
Phoebe Lawless, Scratch, Durham, NC
Belinda Leong, b. patisserie, San Francisco
Matt Lewis and Renato Poliafito, Baked, Brooklyn, NY
Yasmin Lozada-Hissom, Spuntino, Denver
Tiffany MacIsaac, Birch & Barley, Washington, D.C.
Dolester Miles, Highlands Bar and Grill, Birmingham, AL
Dahlia Narvaez, Osteria Mozza, Los Angeles
Neil Robertson, Crumble & Flake, Seattle
Philip Speer, Uchi, Austin and Houston
Jonathan Stevens and Cheryl Maffei, Hungry Ghost, Northampton, MA
Christina Tosi, Momofuku, NYC
Nick Wesemann, The American Restaurant, Kansas City, MO
Jennifer Yee, Lafayette, NYC
Outstanding Restaurant
Bern’s Steak House, Tampa, FL
Canlis, Seattle
The Fearrington House Restaurant, Pittsboro, NC
Fore Street, Portland, ME
Foreign Cinema, San Francisco
Fork, Philadelphia
Greens, San Francisco
Hamersley’s Bistro, Boston
Hearth, NYC
Highlands Bar and Grill, Birmingham, AL
Jaleo, Washington, D.C.
Mélisse, Santa Monica, CA
Pearl Oyster Bar, NYC
Pizzeria Bianco, Phoenix
Primo, Rockland, ME
The Slanted Door, San Francisco
Spiaggia, Chicago
Terra, St. Helena, CA
Vidalia, Washington, D.C.
wd~50, NYC
Outstanding Restaurateur
Ashok Bajaj, Knightsbridge Restaurant Group, Washington, D.C. (The Bombay Club, The Oval Room, Rasika, and others)
Giorgios Bakatsias, Giorgios Hospitality Group, Durham, NC (Kipos, Parizäde, Village Burgers, and others)
Frank Bonanno, Bonanno Concepts, Denver (Mizuna, Osteria Marco, Bones, and others)
JoAnn Clevenger, Upperline, New Orleans
George Formaro, Des Moines, IA (Centro, Django, South Union Bread Café, and others)
Sam Fox, Fox Restaurant Concepts, Phoenix (Olive & Ivy, True Food, Little Cleo’s Seafood Legend, and others)
Ford Fry, Ford Fry Restaurant Company, Atlanta (The Optimist, JCT Kitchen, No. 246, and others)
Garrett Harker, Boston (Eastern Standard, Island Creek Oyster Bar, The Hawthorne, and others)
Mike Klank and Eddie Hernandez, Taqueria del Sol, Atlanta
Barbara Lynch, Barbara Lynch Gruppo, Boston (No. 9 Park, Menton, B&G Oysters, and others)
Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican, and others)
Larry Mindel, Poggio and Copita, Sausalito, CA
Cindy Pawlcyn, Napa Valley, CA (Mustards Grill, Cindy’s Back Street Kitchen, and Cindy Pawlcyn’s Wood Grill & Wine Bar)
Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL
Stephen Starr, Starr Restaurants, Philadelphia (The Dandelion, Talula’s Garden, Serpico, and others)
Caroline Styne, West Hollywood, CA (Lucques, A.O.C., Tavern, and others)
Phil Suarez, Suarez Restaurant Group, NYC (ABC Kitchen, Jean-Georges, wd~50, and others)
Andrew Tarlow, NYC (Diner, Marlow & Sons, Reynard, and others)
Marcie Turney and Valerie Safran, Philadelphia (Little Nonna’s, Jamonera, Barbuzzo, and others)
Rick and Ann Yoder, Wild Ginger, Seattle
Outstanding Service
Abacus, Dallas
Bacchanalia, Atlanta
Blue Hill, NYC
Brigtsen’s, New Orleans
Cafe Juanita, Kirkland, WA
L’Espalier, Boston
Komi, Washington, D.C.
L2O, Chicago
Lucques, West Hollywood, CA
Mansion Restaurant at Rosewood Mansion on Turtle Creek, Dallas
Marcel’s, Washington, D.C.
McCrady’s, Charleston, SC
One Flew South, Atlanta
Persimmon, Bristol, RI
Providence, Los Angeles
Quince, San Francisco
Restaurant Alma, Minneapolis
The Restaurant at Meadowood, St. Helena, CA
Topolobampo, Chicago
Vetri, Philadelphia
Outstanding Wine Program
5 & 10, Athens, GA
A16, San Francisco
Addison at the Grand Del Mar, San Diego
Archie’s Waeside, Le Mars, IA
Bar Boulud, NYC
The Barn at Blackberry Farm, Walland, TN
Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX
CityZen at Mandarin Oriental, Washington, D.C.
FIG, Charleston, SC
The Grill Room at Windsor Court Hotel, New Orleans
The Little Nell, Aspen, CO
Marcel’s, Washington, D.C.
Momofuku Ssäm Bar, NYC
Picasso at Bellagio, Las Vegas
Press, St. Helena, CA
Rouge Tomate, NYC
Sepia, Chicago
Spago, Beverly Hills, CA
Troquet, Boston
Yono’s Restaurant, Albany, NY
Outstanding Wine, Spirits, or Beer Professional
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Don Feinberg and Wendy Littlefield, Vanberg & DeWulf, Cooperstown, NY
Mike Floyd, Nick Floyd, and Simon Floyd, Three Floyds Brewing, Munster, IN
Ted Lemon, Littorai Wines, Sebastopol, CA
Steve Matthiasson, Matthiasson Wine, Napa, CA
Stephen McCarthy, Clear Creek Distillery, Portland, OR
Garrett Oliver, Brooklyn Brewery, Brooklyn, NY
Luca Paschina, Barboursville Vineyards, Barboursville, VA
David Perkins, High West Distillery & Saloon, Park City, UT
Tom Peters, Monk’s Cafe, Philadelphia
Joey Redner, Cigar City Brewing, Tampa, FL
Jörg Rupf, St. George Spirits, Alameda, CA
Eric Seed, Haus Alpenz, Edina, MN
Rob Tod, Allagash Brewing Company, Portland, ME
Ann Tuennerman, Tales of the Cocktail, New Orleans
Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY
Burt Williams, founder of Williams Selyem Winery, Healdsburg, CA
David Wondrich, spirits educator, Brooklyn, NY
Stephen M. Wood, Farnum Hill Cider, Lebanon, NH
Rising Star Chef of the Year
Jimmy Bannos Jr., The Purple Pig, Chicago
Katie Button, Cúrate, Asheville, NC
Daniel Delaney, Delaney Barbecue, Brooklyn, NY
Chris Kajioka, Vintage Cave, Honolulu
Christopher Kearse, Will, Philadelphia
Matthew Kirkley, L2O, Chicago
Casey Lane, Tasting Kitchen, Venice, CA
Jessica Largey, Manresa, Los Gatos
Andrew Le, The Pig and the Lady, Honolulu
Rick Lewis, Quincy Street Bistro, St. Louis
Malcolm Livingston II, wd~50, NYC
Tim Maslow, Ribelle, Brookline, MA
Matt McNamara and Teague Moriarty, Sons & Daughters, San Francisco
Marjorie Meek-Bradley, Ripple, Washington, D.C.
Ben Nerenhausen, Mistral, Princeton, NJ
Jorel Pierce, Euclid Hall, Denver
David Posey, Blackbird, Chicago
Ben Puchowitz, CHeU Noodle Bar, Philadelphia
Eduardo Ruiz, Corazón y Miel, Bell, CA
Cara Stadler, Tao Yuan, Brunswick, ME
Eli Sussman, Mile End, Brooklyn, NY
Ari Taymor, Alma, Los Angeles
Michael Toscano, Perla, NYC
Chris Weber, The Herbfarm, Woodinville, WA
Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA
Best Chef: Great Lakes
Myles Anton, Trattoria Stella, Traverse City, MI
Dave Beran, Next, Chicago
Neal Brown, The Libertine Liquor Bar, Indianapolis
Abraham Conlon and Adrienne Lo, Fat Rice, Chicago
Curtis Duffy, Grace, Chicago
Paul Fehribach, Big Jones, Chicago
Phillip Foss, EL Ideas, Chicago
Greg Hardesty, Recess, Indianapolis
Douglas Katz, Fire Food & Drink, Cleveland
Anne Kearney, Rue Dumaine, Dayton, OH
Ryan McCaskey, Acadia, Chicago
Regina Mehallick, R Bistro, Indianapolis
Brian Polcyn, Forest Grill, Birmingham, MI
Iliana Regan, Elizabeth, Chicago
Jonathon Sawyer, The Greenhouse Tavern, Cleveland
David Tallent, Restaurant Tallent, Bloomington, IN
Jason Vincent, Nightwood, Chicago
Paul Virant, Vie Restaurant, Western Springs, IL
Erling Wu-Bower, Nico Osteria, Chicago
Andrew Zimmerman, Sepia, Chicago
Best Chef: Mid-Atlantic
Scott Anderson, Elements, Princeton, NJ
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Joey Baldino, Zeppoli, Collingswood, NJ
Pierre Calmels, Bibou, Philadelphia
Anthony Chittum, Iron Gate, Washington, D.C.
Joe Cicala, Le Virtù, Philadelphia
Spike Gjerde, Woodberry Kitchen, Baltimore
Lee Gregory, The Roosevelt, Richmond, VA
Haidar Karoum, Proof, Washington, D.C.
Tarver King, The Restaurant at Patowmack Farm, Lovettsville, VA
Rich Landau, Vedge, Philadelphia
Lucas Manteca, The Red Store, Cape May Point, NJ
Cedric Maupillier, Mintwood Place, Washington, D.C.
Justin Severino, Cure, Pittsburgh
Bryan Sikora, La Fia, Wilmington, DE
Brad Spence, Amis, Philadelphia
Lee Styer, Fond, Philadelphia
Vikram Sunderam, Rasika, Washington, D.C.
Angelo Vangelopoulos, The Ivy Inn Restaurant, Charlottesville, VA
Cindy Wolf, Charleston, Baltimore
Best Chef: Midwest
Justin Aprahamian, Sanford, Milwaukee
Paul Berglund, The Bachelor Farmer, Minneapolis
Steven Brown, Tilia, Minneapolis
Clayton Chapman, The Grey Plume, Omaha, NE
Gerard Craft, Niche, Clayton, MO
Doug Flicker, Piccolo, Minneapolis
Josh Galliano, The Libertine, Clayton, MO
Michelle Gayer, Salty Tart, Minneapolis
Ted Habiger, Room 39, Kansas City, MO
Howard Hanna, The Rieger Hotel Grill & Exchange, Kansas City, MO
Jamie Malone, Sea Change, Minneapolis
Kevin Nashan, Sidney Street Cafe, St. Louis
Ryan Nitschke and Nick Weinhandl, HoDo Restaurant at the Hotel Donaldson, Fargo, ND
Ben Poremba, Elaia, St. Louis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Phil Shires, Cafe di Scala, Des Moines, IA
David Swanson, Braise, Milwaukee
Jim Webster, Wild Rice, Bayfield, WI
Kevin Willmann, Farmhaus, St. Louis
Sean Wilson, Proof, Des Moines, IA
Best Chef: Northeast
Tyler Anderson, Millwright’s, Simsbury, CT
Jamie Bissonnette, Coppa, Boston
Joanne Chang, Flour Bakery + Cafe, Boston
Eric Gabrynowicz, Restaurant North, Armonk, NY
Wesley Genovart, SoLo Farm & Table, South Londonderry, VT
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Evan Hennessey, Stages at One Washington, Dover, NH
Brian Hill, Francine Bistro, Camden, ME
Dano Hutnik, Dano’s Heuriger on Seneca, Lodi, NY
Matt Jennings, Farmstead Inc., Providence, RI
Michael Leviton, Lumière, Newton, MA
Barry Maiden, Hungry Mother, Cambridge, MA
Evan Mallett, Black Trumpet Bistro, Portsmouth, NH
Masa Miyake, Miyake, Portland, ME
Ravin Nakjaroen, Long Grain, Camden, ME
Guy Reuge, Mirabelle, Stony Brook, NY
Champe Speidel, Persimmon, Bristol, RI
Benjamin Sukle, Birch, Providence, RI
Joel Viehland, Community Table, Washington, CT
Eric Warnstedt, Hen of the Wood, Burlington and Waterbury, VT
Best Chef: Northwest
Chris Ainsworth, Saffron Mediterranean Kitchen, Walla Walla, WA
Andy Blanton, Cafe Kandahar, Whitefish, MT
Greg Denton & Gabrielle Quiñónez Denton, Ox, Portland, OR
Eric Donnelly, RockCreek, Seattle
Renee Erickson, The Whale Wins, Seattle
Jason Franey, Canlis, Seattle
James Honaker, Bistro Enzo, Billings, MT
Joe Kim, 5 Fusion and Sushi Bar, Bend, OR
Richard Langston, Café Vicino, Boise, ID
Nathan Lockwood, Altura, Seattle
Brendan McGill, Hitchcock, Bainbridge Island, WA
Trent Pierce, Roe, Portland, OR
Naomi Pomeroy, Beast, Portland, OR
Dustin Ronspies, Art of the Table, Seattle
Adam Sappington, The Country Cat, Portland, OR
Ethan Stowell, Staple & Fancy, Seattle
Jason Stratton, Spinasse, Seattle
Cathy Whims, Nostrana, Portland, OR
Justin Woodward, Castagna, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle
Best Chef: NYC
Jonathan Benno, Lincoln Ristorante
Fredrik Berselius, Aska
April Bloomfield, The Spotted Pig
Paul Carmichael, Má Pêche
Amanda Cohen, Dirt Candy
Dan Kluger, ABC Kitchen
Mark Ladner, Del Posto
Paul Liebrandt, The Elm
Anita Lo, Annisa
Carlo Mirarchi, Roberta’s
Seamus Mullen, Tertulia
Joe Ng, RedFarm
Alex Raij and Eder Montero, Txikito
César Ramirez, Chef’s Table at Brooklyn Fare
Masato Shimizu, 15 East
Justin Smillie, Il Buco Alimentari & Vineria
Alex Stupak, Empellón Cocina
Rich Torrisi and Mario Carbone, Carbone
Jonathan Waxman, Barbuto
Michael White, Marea
Best Chef: South
Greg Baker, The Refinery, Tampa, FL
Vishwesh Bhatt, Snackbar, Oxford, MS
Justin Devillier, La Petite Grocery, New Orleans
Derek Emerson, Walker’s Drive-In, Jackson, MS
José Enrique, José Enrique, San Juan, PR
Justin Girouard, The French Press, Lafayette, LA
Chad Johnson, SideBern’s, Tampa, FL
Matthew McClure, The Hive, Bentonville, AR
Rob McDaniel, SpringHouse, Alexander City, AL
Jose Mendin, Pubbelly, Miami Beach, FL
James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Steve Phelps, Indigenous, Sarasota, FL
Ryan Prewitt, Pêche Seafood Grill, New Orleans
Hari Pulapaka, Cress, DeLand, FL
Horacio Rivadero, The District Miami
Henry Salgado, Spanish River Grill, New Smyrna Beach, FL
Alon Shaya, Domenica, New Orleans
Michael Stoltzfus, Coquette, New Orleans
Isaac Toups, Toups’ Meatery, New Orleans
Sue Zemanick, Gautreau’s, New Orleans
Best Chef: Southeast
Billy Allin, Cakes & Ale, Decatur, GA
Jeremiah Bacon, The Macintosh, Charleston, SC
Colin Bedford, The Fearrington House Restaurant, Pittsboro, NC
Kathy Cary, Lilly’s, Louisville, KY
Ashley Christensen, Poole’s Downtown Diner, Raleigh, NC
Scott Crawford, Herons at the Umstead Hotel and Spa, Cary, NC
Todd Ginsberg, The General Muir, Atlanta
Damian Heath, Lot 12 Public House, Berkeley Springs, WV
Vivian Howard, Chef & the Farmer, Kinston, NC
Scott Howell, Nana’s, Durham, NC
Meherwan Irani, Chai Pani, Asheville, NC
Kevin Johnson, The Grocery, Charleston, SC
Josh Keeler, Two Boroughs Larder, Charleston, SC
Matt Kelly, Mateo, Durham, NC
Edward Lee, 610 Magnolia, Louisville, KY
Daniel Lindley, St John’s Restaurant, Chattanooga, TN
Steven Satterfield, Miller Union, Atlanta
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Aaron Vandemark, Panciuto, Hillsborough, NC
Tandy Wilson, City House, Nashville
Best Chef: Southwest
Charleen Badman, FnB, Scottsdale, AZ
Kevin Binkley, Binkley’s, Cave Creek, AZ
Bowman Brown, Forage, Salt Lake City
David Bull, Congress, Austin
James Campbell Caruso, La Boca, Santa Fe
Rob Connoley, The Curious Kumquat, Silver City, NM
Bryce Gilmore, Barley Swine, Austin
Jennifer James, Jennifer James 101, Albuquerque, NM
Matt McCallister, FT33, Dallas
Frederick Muller, El Meze, Taos, NM
Hugo Ortega, Hugo’s, Houston
Jeff Osaka, Twelve, Denver
Jonathan Perno, La Merienda at Los Poblanos Inn, Los Ranchos de Albuquerque, NM
Martín Rios, Restaurant Martín, Santa Fe
Silvana Salcido, Barrio Café, Phoenix
Alex Seidel, Fruition, Denver
Chris Shepherd, Underbelly, Houston
John Tesar, Spoon Bar & Kitchen, Dallas
David Uygur, Lucia, Dallas
Justin Yu, Oxheart, Houston
Best Chef: West
Matthew Accarrino, SPQR, San Francisco
Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco
Josef Centeno, Bäco Mercat, Los Angeles
Michael Chiarello, Bottega, Yountville, CA
Michael Cimarusti, Providence, Los Angeles
Justin Cogley, Aubergine at L’Auberge Carmel, Carmel, CA
Mitsuo Endo, Aburiya Raku, Las Vegas
Tyler Florence, Wayfare Tavern, San Francisco
Ed Kenney, Town, Honolulu
Mourad Lahlou, Aziza, San Francisco
Corey Lee, Benu, San Francisco
Ludo Lefebvre, Trois Mec, Los Angeles
David LeFevre, MB Post, Manhattan Beach, CA
Niki Nakayama, n/naka, Los Angeles
Daniel Patterson, Coi, San Francisco
John Rivera Sedlar, Rivera, Los Angeles
Jon Shook and Vinny Dotolo, Animal, Los Angeles
Joshua Skenes, Saison, San Francisco
James Syhabout, Commis, Oakland, CA
Ricardo Zarate, Picca, Los Angeles
Anyone can submit a chef or restaurant for consideration during the online open call for entries in the fall. There is no entry fee.
The Restaurant and Chef Awards Committee produces a ballot with approximately 20 semifinalists in each category. This ballot is distributed online to a voting body of over 300 previous James Beard Restaurant & Chef Award winners; 250 panelists divided evenly among 10 regions (see below); and 17 members of the Restaurant and Chef Award subcommittee. All votes count equally and are tabulated by the independent accounting firm Lutz & Carr. The 5 semifinalists with the highest number of votes become the nominees.
The 20 semifinalists in each category are announced in mid-February. A ballot goes out electronically to the judges, and the 5 nominees in each category are announced in March. A second ballot is then distributed to the same voting body. Winners are announced at the Awards ceremony in May.
Filed under: Food Tagged: 2014 James Beard Foundation Awards Restaurant and Chef Semifinalists, JAMES BEARD FOUNDATION 
