The 2019 James Beard Award nominees in the Restaurant, Chef, Media, and Restaurant Design categories were announced March 27.
The announcement of the winner will be at James Beard Awards Gala at the Lyric Opera of Chicago on May 6.. Tickets are on-sale for the gala, the Leadership Awards and the Media Awards at James Beard Awards/tickets.
The following lists some of the nominees and categories:
Restaurant design awards 76 Seats and Over
Firm: Land and Sea Dept. Project: Lonesome Rose, Chicago, Firm: studio razavi architecture Project: Boqueria, NYC and Firm: Parts and Labor Design Project: Pacific Standard Time Chicago.
Best New Restaurant
“A restaurant opened in 2018 that demonstrates excellence in cuisine and hospitality and is likely to make a significant impact in years to come.”
Angler San Francisco, Atomix NYC, Bavel Los Angeles, Frenchette NYC and Majordomo Los Angeles.
“Pastry chef or baker who demonstrates exceptional skill in the preparation of desserts, pastries, or breads served in a retail bakery… and has worked as a pastry chef or baker for the past five years.”
Zachary Golper Bien Cuit NYC, Maura Kilpatrick Sofra Bakery and Café Cambridge, MA., Lisa Ludwinski Sister Pie Detroit, Avery Ruzicka Manresa Bread Los Gatos, CA and Greg Wade Publican Quality Bread Chicago.
Outstanding Bar Program
“Restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer.
Bar Agricole San Francisco, Dead Rabbit NYC, Kimball House Decatur, GA and Lost Lake Chicago and Ticonderoga Club Atlanta.
“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 Raleigh, NC. David Kinch Manresa Los Gatos, CA, Corey Lee Benu San Francisco, Donald Link Herbsaint New Orleans and Marc Vetri Vetri Cucina, Philadelphia.
Outstanding Pastry Chef
“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 , San Francisco, Kelly Fields Willa Jean New Orleans, Meg Galus Boka Chicago, Margarita Manzke République Los Angeles, Pichet Ong Brothers and Sisters Washington, D.C.
A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years.
Balthazar NYC, FIG Charleston, SC, Jaleo Washington, D.C., Quince San Francisco and Zahav Philadelphia.
“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 Empire State South, Five & Ten, The National, and others Atlanta, Kevin Boehm and Rob Katz Boka Restaurant Group (Boka, Girl & the Goat, Momotaro, and others) Chicago, JoAnn Clevenger Upperline New Orleans, Ken Oringer Little Donkey, Toro, Uni, and others Boston, Alex Raij and Eder Montero La Vara, Txikito, Saint Julivert Fisherie, and others NYC and Ellen Yin High Street Hospitality Group (Fork, High Street on Market, High Street on Hudson) Philadelphia.
For the complete list visit James Beard 2019 announcement.