James Beard Finalists 2016
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The nominees for the 2016 James Beard Foundation Awards were announced from the Presidio Officer’s Club in San Francisco on Tuesday morning (March 14).
This follows-up on the semi-finalists, which were announced last month. The awards are considered by many to be the equivalent of the Oscars for the food industry. The full list of finalists is below.
In the national categories, Liholiho Yacht Club is the only San Francisco restaurant to score a nom in the Best New Restaurant category. For Best Chef: West, local nominees are Matthew Accarrino (SPQR), Dominique Crenn (Atelier Crenn) and Corey Lee (Benu). There are no Bay Area nominees for Outstanding Restaurant or Rising Star Chef, but Michael Tusk (Quince) did score a nod for Outstanding Chef.
Local nominees for Outstanding Restaurateur are Michael Mina and Cindy Pawlcyn. Belinda Leong and Michel Suas (B. Patisserie) and William Werner (Craftsman and Wolves) are in the running for Outstanding Baker.
Higher-proof nominees include Bar Agricole for Outstanding Bar Program and Miljenko Grgich (Grgich Hills Estate) for Outstanding Wine, Beer, or Spirits Professional.
In the cookbooks category, “This Is Camino,” by Russell Moore and Allison Hopelain (Ten Speed Press) is nominated for Cooking from a Professional Point of View. Bay Area writer John Birdsall got a nod for his essay “Straight-Up Passing” in Jarry Magazine.
For the second year, the chef/restaurant awards will take place in Chicago on May 2, while the Book, Broadcast and Journalism Awards will be held in New York City on April 26.
The full list of nominees (locals in bold):
The 2016 Restaurant and Chef Award Nominees
Best New Restaurant
Death & Taxes, Raleigh, NC
Launderette, Austin
Liholiho Yacht Club, San Francisco
Shaya, New Orleans
Staplehouse, Atlanta
Wildair, NYC
Best Chef: West (CA, HI, NV)
Matthew Accarrino, SPQR, San Francisco
Michael Cimarusti, Providence, Los Angeles
Dominique Crenn, Atelier Crenn, San Francisco
Jeremy Fox, Rustic Canyon, Santa Monica, CA
Corey Lee, Benu, San Francisco
Jon Shook and Vinny Dotolo, Animal, Los Angeles
Outstanding Baker
Joanne Chang, Flour Bakery + Café, Boston
Mark Furstenberg, Bread Furst, Washington, D.C.
Zachary Golper, Bien Cuit, Brooklyn, NY
Belinda Leong and Michel Suas, B. Patisserie, San Francisco
William Werner, Craftsman and Wolves, San Francisco
Outstanding Bar Program
Arnaud’s French 75 Bar, New Orleans
Bar Agricole, San Francisco
Clyde Common, Portland, OR
Cure, New Orleans
Maison Premiere, Brooklyn, NY
Outstanding Chef
Sean Brock, Husk, Nashville
Suzanne Goin, Lucques, Los Angeles
Donald Link, Herbsaint, New Orleans
Michael Solomonov, Zahav, Philadelphia
Michael Tusk, Quince, San Francisco
Outstanding Pastry Chef
Meg Galus, Boka, Chicago
Maura Kilpatrick, Oleana, Cambridge, MA
Dolester Miles, Highlands Bar & Grill, Birmingham, AL
Dahlia Narvaez, Osteria Mozza, Los Angeles
Ghaya Oliveira, Daniel, NYC
Jennifer Yee, Lafayette, NYC
Outstanding Restaurant
Alinea, Chicago
Frasca Food & Wine, Boulder, CO
Highlands Bar and Grill, Birmingham, AL
Momofuku Noodle Bar, NYC
The Spotted Pig, NYC
Outstanding Restaurateur
Kevin Boehm and Rob Katz, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, Swift & Sons, and
others)
Ken Friedman, NYC (The Spotted Pig, The Breslin, Tosca Café)
Michael Mina, Mina Restaurants, San Francisco (Michael Mina, Bourbon Steak, RN74, and others)
Cindy Pawlcyn, Napa, CA (Mustards Grill, Cindy’s Backstreet Kitchen, Cindy’s Waterfront at the Monterey Bay
Aquarium)
Stephen Starr, Starr Restaurants, Philadelphia (Serpico, The Dandelion, Talula’s Garden, and others)
Outstanding Service
Blue Hill at Stone Barns, Pocantico Hills, NY
Eleven Madison Park, NYC
North Pond, Chicago
Quince, San Francisco
Topolobampo, Chicago
Outstanding Wine Program
Bern’s Steakhouse, Tampa, FL
Canlis, Seattle
Commander’s Palace, New Orleans
FIG, Charleston, SC
Sepia, Chicago
Outstanding Wine, Beer, or Spirits Professional
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Miljenko Grgich, Grgich Hills Estate, Rutherford, CA
Rob Tod, Allagash Brewing Company, Portland, ME
Harlen Wheatley Buffalo Trace Distillery, Frankfort, KY
Rising Star Chef of the Year
Alex Bois, High Street on Market, Philadelphia
Angela Dimayuga, Mission Chinese Food, NYC
Grae Nonas, Olamaie, Austin
Matt Rudofker, Momofuku Ssäm Bar, NYC
Daniela Soto-Innes, Cosme, NYC
Jenner Tomaska, Next, Chicago
Best Chefs
Best Chef: Great Lakes (IL, IN, MI, OH)
Abraham Conlon, Fat Rice, Chicago
Curtis Duffy, Grace, Chicago
Lee Wolen, Boka, Chicago
Erling Wu-Bower, Nico Osteria, Chicago
Andrew Zimmerman, Sepia, Chicago
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Peter Chang, Peter Chang, Arlington, VA
Eli Kulp, Fork, Philadelphia
Rich Landau, Vedge, Philadelphia
Aaron Silverman, Rose’s Luxury, Washington, D.C.
Greg Vernick, Vernick Food & Drink, Philadelphia
Cindy Wolf, Charleston, Baltimore
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Paul Berglund, The Bachelor Farmer, Minneapolis
Justin Carlisle, Ardent, Milwaukee
Kevin Nashan, Sidney Street Café, St. Louis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Kevin Willmann, Farmhaus, St. Louis
Best Chef: New York City (Five Boroughs)
Marco Canora, Hearth
Mario Carbone and Rich Torrisi, Carbone
Anita Lo, Annisa
Jonathan Waxman, Barbuto
Jody Williams, Buvette
Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)
Karen Akunowicz, Myers + Chang, Boston
Brian Hill, Francine, Camden, ME
Zak Pelaccio, Fish & Game, Hudson, NY
Susan Regis, Shepard, Cambridge, MA
Mike Wiley and Andrew Taylor Eventide Oyster Co., Portland, ME
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR
Mike Easton, Il Corvo Pasta, Seattle
Renee Erickson, The Whale Wins, Seattle
Justin Woodward, Castagna, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle
Best Chef: South (AL, AR, FL, LA, MS, PR)
Vishwesh Bhatt, Snackbar, Oxford, MS
Justin Devillier, La Petite Grocery, New Orleans
Jose Enrique, Jose Enrique, San Juan, PR
Slade Rushing, Brennan’s, New Orleans
Isaac Toups, Toups’ Meatery, New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Kevin Gillespie, Gunshow, Atlanta
Edward Lee, 610 Magnolia, Louisville, KY
Steven Satterfield, Miller Union, Atlanta
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Tandy Wilson, City House, Nashville
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Bryce Gilmore, Barley Swine, Austin
Steve McHugh, Cured, San Antonio
Hugo Ortega, Caracol, Houston
Alex Seidel, Fruition, Denver
Justin Yu, Oxheart, Houston
2016 James Beard Foundation America’s Classics
Al Ameer Restaurant, Dearborn, MI
Owners: Khalil Ammar and Zaki Hashem
Brooks’ House of BBQ, Oneonta, NY
Owners: Beth and Ryan Brooks
Bully’s Restaurant, Jackson, MS
Owners: Tyrone Bully and Greta Brown Bully
Matt’s Place Drive-In, Butte, MT
Owners: Robin and Brad Cockhill
Rancho de Chimayó Restaurante, Chimayo, NM
Owner: Florence Jaramillo
2016 James Beard Foundation Who’s Who of Food & Beverage in America Inductees
Gina Gallo, Winemaker, Sonoma, CA
Jim Lahey, Baker and Proprietor, NYC
Ed Levine, Author and Founder of Serious Eats, NYC
Temple Grandin, Author and Animal Rights Activist, Fort Collins, CO
Marcus Samuelsson, Chef and Restaurateur, NYC
2016 James Beard Foundation Humanitarian of the Year
Father Greg Boyle, Homeboy Industries, Los Angeles
2016 James Beard Foundation Lifetime Achievement Award
Leah Chase, Dooky Chase’s Restaurant, New Orleans
2016 James Beard Foundation Awards Nominees
American Cooking
The Beetlebung Farm Cookbook, Chris Fischer (Little, Brown and Company)
Heartlandia: Heritage Recipes from Portland’s The Country Cat, Adam and Jackie Sappington with Ashley Gartland (Houghton Mifflin Harcourt)
The Southerner’s Cookbook, David DiBenedetto and the Editors of Garden & Gun (Harper Wave)
Baking and Dessert, The Everyday Baker: Recipes and Techniques for Foolproof Baking, Abigail Johnson Dodge (Taunton Press)
The New Sugar & Spice: A Recipe for Bolder Baking, Samantha Seneviratne (Ten Speed Press)
Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More, Sarah Owens (Roost Books)
Beverage
American Wine: A Coming-of-Age Story, Tom Acitelli (Chicago Review Press)
Lost Recipes of Prohibition: Notes from a Bootlegger’s Manual, Matthew Rowley (Countryman Press)
The Oxford Companion to Wine, Jancis Robinson and Julia Harding (Oxford University Press)
Cooking from a Professional Point of View
Gjelina: Cooking from Venice, California, Travis Lett (Chronicle Books)
NOPI: The Cookbook, Yotam Ottolenghi and Ramael Scully (Ten Speed Press)
This Is Camino, Russell Moore and Allison Hopelain (Ten Speed Press)
Focus on Health
Cook for Your Life: Delicious, Nourishing Recipes for Before, During, and After Cancer Treatment, Anne Ogden Gaffney, (Avery)
Everyday Super Food, Jamie Oliver (Ecco)
Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome, Virginia Willis (Ten Speed Press)
General Cooking
The Food Lab: Better Home Cooking Through Science, J. Kenji López-Alt (W. W. Norton & Company)
Mark Bittman’s Kitchen Matrix, Mark Bittman, (Pam Krauss Books)
Slow Fires: Mastering New Ways to Braise, Roast, and Grill, Justin Smillie with Kitty Greenwald (Clarkson Potter)
International
Preserving the Japanese Way, Nancy Singleton Hachisu (Andrews McMeel)
Senegal: Modern Senegalese Recipes from the Source to the Bowl, Pierre Thiam with Jennifer Sit (Lake Isle Press)
Zahav: A World of Israeli Cooking, Michael Solomonov and Steven Cook (Rux Martin Books/Houghton Mifflin Harcourt)
Photography
Fire and Ice: Classic Nordic Cooking, Darra Goldstein (Ten Speed Press)
Near & Far: Recipes Inspired by Home and Travel Heidi Swanson (Ten Speed Press)
Root to Leaf: A Southern Chef Cooks Through the Seasons, Steven Satterfield (Harper Wave)
Reference and Scholarship
The Jemima Code: Two Centuries of African American Cookbooks, Toni Tipton-Martin (University of Texas Press)
The Oxford Companion to Sugar and Sweets, Darra Goldstein (Oxford University Press)
To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South, Angela Jill Cooley (University of Georgia Press)
Single Subject
A Bird in the Hand: Chicken Recipes for Every Day and Every Mood, Diana Henry (Mitchell Beazley)
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, Marc Vetri with David Joachim (Ten Speed Press)
Tacos: Recipes and Provocations, Alex Stupak and Jordana Rothman (Clarkson Potter)
Vegetable Focused and Vegetarian
A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes (That Will Make You Feel Amazing), Anna Jones (Ten Speed Press)
V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks, Michael Anthony (Little, Brown and Company)
Vegetarian India: A Journey Through the Best of Indian Home Cooking, Madhur Jaffrey (Alfred A. Knopf)
Writing and Literature
Pawpaw: In Search of America’s Forgotten Fruit, Andrew Moore (Chelsea Green Publishing)
Pig Tales: An Omnivore’s Quest for Sustainable Meat, Barry Estabrook, (W. W. Norton & Company)
Soda Politics: Taking on Big Soda (and Winning), Marion Nestle (Oxford University Press)
2016 James Beard Foundation Broadcast Media Awards
Documentaries
For Grace, Filmmakers: Kevin Pang and Mark Helenowski; Airs on: Vimeo, iTunes, Amazon, and Google Play
Just Eat It: A Food Waste Story, Director: Grant Baldwin; Producers: Jenny Rustemeyer and Melanie Wood; Airs on: MSNBC
The Starfish Throwers, Director: Jesse Roesler; Producers: Jesse Roesler and Melody Gilbert Airs on: DirecTV Audience Network and iTunes
Outstanding Personality/Host
Host: Vivian Howard, A Chef’s Life; Airs on: PBS
Host: Pati Jinich, Pati’s Mexican Table; Airs on: WETA
Host: Andrew Zimmern, Bizarre Foods; Airs on: Travel Channel
Podcast
Burnt Toast, Host: Kenzi Wilbur; Producers: Laura Mayer, Henry Molofsky, and Andy Bowers; Airs on: iTunes and Soundcloud
Eat This Podcast, Host: Jeremy Cherfas; Producer: Jeremy Cherfas; Airs on: eatthispodcast.com
Gravy, Host: Tina Antolini; Producer: Tina Antolini for the Southern Foodways Alliance; Airs on: southernfoodways.org/gravy
Radio Show/Audio Webcast
Eating in Sync with Our Master Clocks, Host: Allison Aubrey; Airs on: NPR’s Eating and Health
The Food Chain – A BBC World Service Co-Production with the Food Programme, Host: Dan Saladino; Producers: Kent DePinto, Sarah Stolarz, and Dan Saladino; Airs on: BBC World Service
What’s On Your Plate: The Family Peach Farm That Became a Symbol of the Food Revolution and A Crime of; Passion: When the Love of Yogurt Burned Too Bright, Host: Dan Charles; Producer: Jeff Rogers; Airs on: NPR’s The Salt
Specials
CBS Sunday Morning: The Food Issue: Eat Drink & Be Merry; Host: Charles Osgood; Director: Nora Gerard; Producers: Rand Morrison, Gavin Boyle, Jason Sacca, and Amy Rosner; Airs on: CBS
Christmas at Bobby’s, Host: Bobby Flay; Producer: Elina Brown; Airs on: Food Network
Lidia Celebrates America: Home for the Holidays, Host: Lidia Bastianich; Producers: Laurie Donnelly, Anne Adams, and Shelly Burgess Nicotra; Airs on: PBS
Television Program, in Studio or Fixed Location
Extra Virgin, Hosts: Debi Mazar and Gabriele Corcos, Producers: Debi Mazar and Gabriele Corcos; Airs on: Cooking Channel
Jacques Pépin Heart & Soul, Host: Jacques Pépin; Producer: Tina Salter; Airs on: KQED-TV
Pati’s Mexican Table, Host: Pati Jinich; Producer: Gordon Elliott; Airs on: WETA
Television Program, on Location
A Chef’s Life, Host: Vivian Howard; Producers: Vivian Howard and Cynthia Hill; Airs on: PBS
I’ll Have What Phil’s Having, Host: Phil Rosenthal; Producers: Laurie Donnelly, Phil Rosenthal, Richard Rosenthal, John Bedolis, Christopher Collins, Lydia Tenaglia, Craig H. Shepherd, and David Beebe; Airs on: PBS
The Mind of a Chef, Hosts: Gabrielle Hamilton and David Kinch; Producers: Anthony Bourdain, Joseph Caterini, Christopher Collins, Lydia Tenaglia, Michael Steed, Jared Andrukanis, Alexandra Chaden, Jonathan Cianfrani, Nari Kye, Anna Chai, and Siobhan Walshe; Airs on: PBS
Television Segment
“Diving for Maine Sea Urchin,” “Tom the Truffle Dog,” “Are Vertical Farms the Future?”, Producers: Jeremy Harlan and Sarah LeTrent; Airs on: CNN, CNN Airport, and CNN.com
TODAY Show’s “TODAY Food”, Hosts: Erica Hill, Sheinelle Jones, Matt Lauer, Savannah Guthrie, and Carson Daly; Producers: Deborah Kosofsky, Samantha Wender, Rainy Farrell, Bianca Borges, Allison Simpson, and Tina DeGraff; Airs on: NBC
PBS NewsHour’s “Food, Glorious Food”, Host: Allison Aubrey; Producer: Mary Beth Durkin; Airs on: PBS
Video Webcast, Fixed Location and/or Instructional
Indian Curries: The Basics & Beyond; Host: Raghavan Iyer; Producer: Jared Maher; Airs on: craftsy.com
Mad Genius Tips; Host: Justin Chapple; Producers: Alex Vallis, Keri Hansen, Cheryl Houser, and Brian Egan; Airs on: foodandwine.com
3-Ingredient Recipes; Producer: Matt Duckor; Airs on: epicurious.com
Video Webcast, On Location
Seafood at the Source; Director: Ryan Ffrench; Producers: James Mulcahy and Ryan Ffrench; Airs on: youtube.com/zagat
The Sushi Chef: Oona Tempest and Toshio Oguma; Producer: Elana Schulman; Airs on: munchies.vice.com
Yellow Barn Biodynamic Farm; Producer: Angus Cann; Airs on: wholefoodsmarket.com/blog
Visual and Technical Excellence
Avec Eric Season 3; Directors: Jason Goldwatch, Geoffrey Drummond, and Carlos Naude; Photographers: Sarorn R. Sim, Michael Berlucchi, and Daniel McKeown; Editors: Luis Alvarez y Alvarez, Sarah Stuve, Benjamin Di Giacomo, and Matthew Vigil; Airs on: Cooking Channel
Chef’s Table; Director: David Gelb; Photographers: Will Basanta and Adam Bricker; Editors: Brad Grossman, J. Santos, Eric Freidenberg, Ravi Subramanian, Adrienne Gits, and Jesse Overman; Airs on: Netflix
Food for Thought, Food for Life; Director: Susan Rockefeller; Photographers: Robert Featherstone, Clarissa De Los Reyes, Rhiannon Hyde, Selene Richholt, Micah Schaffer, and Zao Wang; Editor: Jackie French; Airs on: eatingwell.com and foodforthoughtfilm.com
2016 James Beard Foundation Journalism Awards
Dining and Travel
“America’s Best Food Cities”, Tom Sietsema The Washington Post
“It’s 8 A.M. Somewhere”, The Staff of Lucky Peach, Lucky Peach
“A Modern Guide to Timeless London”, Lauren Collins, Bon Appétit
Food and Culture
“Kiss My Grits”, Shane Mitchell, The Bitter Southerner
“In Search of Ragu”, Matt Goulding, Roads & Kingdoms
“Straight-Up Passing”, John Birdsall, Jarry
Food and Health, “Good Seed, Bad Seed”, Barry Estabrook, EatingWell
“The Healthy Cook’s Guide to Fat”, Sidney Fry and Robin Bashinsky
Cooking Light, “How to Eat Healthy(ish)”, Jon Wilde, GQ
Food Blog
Andrew Zimmern
Lucky Peach
Serious Eats
Food Coverage in a General-Interest Publication
Garden & Gun, David DiBenedetto and Phillip Rhodes
GQ, Brendan Vaughan
Los Angeles Magazine, Lesley Bargar Suter and Bill Esparza
Food-Related Columns
“Eat”, Francis Lam, New York Times Magazine
“Edible Life”, Corby Kummer, New Republic
“OtherWise”, Todd Kliman, The Washingtonian
Food Reporting
“Corn Wars”, Ted Genoways, New Republic
“Seafood From Slaves – An AP Investigation Helps Free Slaves in the 21st Century”, Martha Mendoza, Margie Mason, and Robin McDowell, Associated Press
“48 Hours that Changed the Future of Rainforests”, Nathanael Johnson, Grist
Home Cooking
“Cook Like a Pro!”, Adam Rapoport, Bon Appétit
“Into the Woods”, Langdon Cook, EatingWell
“Three Dishes: Gnocchi”, Brette Warshaw, Lucky Peach
Humor
@Freshcutgardenhose, Maryse Chevriere, Instagram
“Ham to Ham Combat: The Tale of Two Smithfields”, Emily Wallace, Gravy
“Stone-Ground Killer”, Julia Reed, Garden & Gun
Personal Essay
“The Chef Who Saved My Life” , Brett Martin, GQ
“(The New) Broadway, NOLA”, Rien Fertel, The Local Palate
“On Chicken Tenders”, Helen Rosner, Guernica
Profile
“The Brief, Extraordinary Life of Cody Spafford”, Allecia Vermillion, Seattle Met Magazine
“Christiane Lauterbach: The Woman Who Ate Atlanta”, Wendell Brock, The Bitter Southerner
“Edna Lewis and the Black Roots of American Cooking”, Francis Lam, New York Times Magazine
Visual Storytelling, “How to Make the World’s Best Cheeseburger, Using Magic”, Eric Gillin and Andrew Jive, Epicurious
“One Night: Kachka”, Erin DeJesus, Danielle Centoni, Jen Stevenson, Dina Avila, McGraw Wolfman, Eater
“Smells the Same”, Joana Avillez, Lucky Peach
Wine, Spirits, and other Beverages, “Let Us Now Retire the Whiskey Woman”, Courtney Balestier, Punch
“Old World, New Wine”, Alan Richman, GQ
“There Are Almost No Black People Brewing Craft Beer. Here’s Why.”, Dave Infante, Thrillist
Craig Claiborne Distinguished Restaurant Review Award,
“Four Star Semilla Is New York’s Next Great Restaurant,” “How to Navigate Shuko, New York’s Most Exciting New, Japanese Restaurant,” “Contra and Wildair Are the Anti-Elitist Icons of NYC Cuisine”, Ryan Sutton, Eater
“A Health Food Restaurant so Cool It Will Have You Happily Eating Seeds,” “Revisiting Momofuku Ko, After the
Revolution,” “Polo Bar Review: Ralph Lauren Corrals the Fashionable Herd”, Tejal Rao, Bloomberg Pursuits
“Spoon & Stable,” “Gilding the Chicken,” “A Second Act for the Forum?”, Dara Moskowitz Grumdahl, Mpls.St.Paul Magazine
MFK Fisher Distinguished Writing Award
“My Father and the Wine”, Irina Dumitrescu, The Yale Review
“Pork Life”, Todd Kliman, Lucky Peach
“The Second Most Famous Thing to Happen to Hiroshima”, Matt Goulding, Roads & Kingdoms
2016 James Beard Foundation Outstanding Restaurant Design Awards
75 Seats and Under
For the best restaurant design or renovation in North America since January 1, 2013
Firm: Demian Repucci Design
Designer: Demian Repucci
Project: Bruno, NYC
Designers: Jeff Guga, Jon Shook, Vinny Dotolo, and Helen Johannesen
Project: Jon & Vinny’s, Los Angeles
Firm: Renzo Piano Building Workshop
Designers: Renzo Piano Building Workshop in Collaboration with Cooper Robertson
Project: Untitled, NYC
76 Seats and Over
For the best restaurant design or renovation in North America since January 1, 2013
Firm: Land and Sea Dept.
Designers: Mode Carpentry, Land and Sea Dept. (Robert McAdams, Jon Martin, Peter Toalson, and Cody Hudson)
Project: Cherry Circle Room, Chicago
Firm: Roman and Williams Buildings and Interiors
Designers: Robin Standefer and Steven Alesch
Project: Cindy’s Rooftop Restaurant, Chicago
Firm: +tongtong
Designer: John Tong
Project: Drake Devonshire Inn, Wellington, Ontario, Canada
Design Icon
The Four Seasons Restaurant, NYC