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New York Looking Good for Beard Awards 2008

The James Beard Award nominations are out, and the news for New York is good, though not as overwhelming as last year. Anthos is in there carrying the torch for Best New Restaurant nationally; Dan Barber of Blue Hill is a finalist for Outstanding Chef; and two of the five national nominees for Outstanding Restaurant are New York blue-chippers: Jean Georges and Gramercy Tavern. (The latter is a huge triumph for both Danny Meyer and chef Mike Anthony, given the restaurant’s long association with Tom Colicchio and its brush with being taken for granted.) As for the always-longed-for Rising Star Chef award, there’s a New Yorker in there, too: Gavin Kaysen of Café Boulud.

We are pleased to announce that New York received a few nods, too. Two articles — "My Empire of Dirt" and "Cartography" — were nominated for "Magazine Feature Writing Without Recipes," and Grub Street was nominated for "Multimedia Writing on Food."

The complete Beard nominees, starting with the all-important Outstanding Chef: New York:

BEST CHEF: NEW YORK CITY (FIVE BOROUGHS) Michael Anthony
Gramercy Tavern
Terrance Brennan
Picholine
David Chang
Momofuku Ssäm Bar
Wylie Dufresne
WD-50
Gabriel Kreuther
The Modern

OUTSTANDING RESTAURATEUR AWARD
Joe Bastianich/Mario Batali
Babbo Ristorante e Enoteca
NYC
Tom Douglas
Tom Douglas Restaurants
Seattle
Richard Melman
Lettuce Entertain You Enterprises
Chicago
Wolfgang Puck
The Wolfgang Puck Fine Dining Group
Beverly Hills, CA
Jean-Georges Vongerichten
Jean-Georges Management LLC
NYC

OUTSTANDING CHEF AWARD
Presented by All-Clad Metalcrafters
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 a chef for at least the past five years.
Grant Achatz
Alinea, Chicago
José Andrés
Minibar, Washington, DC
Dan Barber
Blue Hill, NYC
Suzanne Goin
Lucques, Los Angeles
Frank Stitt
Highlands Bar & Grill
Birmingham, AL

OUTSTANDING RESTAURANT AWARD
Presented by S.Pellegrino®
A restaurant in the United states that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least ten consecutive years.
Boulevard, San Francisco
Chef/Owner: Nancy Oakes, Owner: Pat Kuleto
Campanile, Los Angeles
Chef/Owner: Mark Peel
Gramercy Tavern, NYC
Owner: Danny Meyer
Jean Georges, NYC
Chef/Owner: Jean-Georges Vongerichten
The Slanted Door, San Francisco
Chef/Owner: Charles Phan

BEST NEW RESTAURANT
Presented by Lexus
A restaurant opened in 2007 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.
Anthos, NYC
Chef/Owner: Michael Psilakis, Owner: Donatella Arpaia
Central Michel Richard, Washington, DC
Chef/Owner: Michel Richard
Fearing's at the Ritz Carlton, Dallas
Chef/Owner: Dean Fearing
The Ritz-Carlton, Dallas
Osteria Mozza, Los Angeles
Chef: Matt Molina
Owners: Nancy Silverton, Mario Batali, Joseph Bastianich
Osteria, Philadelphia
Chef/Owners: Marc Vetri, Jeff Michaud, Owner: Jeff Benjamin

RISING STAR CHEF OF THE YEAR AWARD
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.
Nate Appleman
A 16, San Francisco
Sean Brock
McCrady's, Charleston, SC
Gavin Kaysen
Café Boulud, NYC
Johnny Monis
Komi, Washington, DC
Matt Molina
Osteria Mozza, Los Angeles
Gabriel Rucker
Le Pigeon, Portland, OR

OUTSTANDING PASTRY CHEF AWARD
Presented by All-Clad Metalcrafters
A chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past five years.
Gina DePalma
Babbo Ristorante e Enoteca
NYC
Pichet Ong
P*ONG, NYC
Nicole Plue
Redd, Yountville, CA
Elisabeth Prueitt and Chad Robertson
Tartine Bakery
San Francisco
Mindy Segal
HotChocolate
Chicago

OUTSTANDING WINE SERVICE AWARD
Presented by Waterford Crystal
A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least five years.
Aureole, Las Vegas
Wine Director: Steven Geddes
Bin 36, Chicago
Wine Director: Brian Duncan

Eleven Madison Park, NYC
Wine Director: John Ragan
Blackberry Farm, Walland, TN
Wine Director: Andy Chabot
Picasso, Las Vegas
Wine Director: Robert Smith

OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD
Presented by Southern Wine & Spirits of New York
A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least five years.
Dale DeGroff
Dale DeGroff Co., Inc., NYC
Merry Edwards
Merry Edwards Wines
Sebastopol, CA
David Lett
The Eyrie Vineyards
McMinnville, OR
Bobby Stuckey
Frasca Food and Wine
Boulder, CO
Terry Theise
Terry Theise Estate Selections
Silver Spring, MD

2008 James Beard Foundation Awards
My Empire of Dirt [NYM]
Cartography [NYM]


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