2015 America's Classics: Sevilla

 

Sevilla Restaurant & Bar

62 Charles Street, NYC

Owners: Jose Lloves and Bienvenido Alvarez

 

The area in Manhattan around 14th Street and Eighth Avenue was known as Little Spain as early as 1900. In addition to community resources like the Spanish Benevolent Society, the neighborhood was also home to a wealth of Spanish restaurants. Sevilla, which began life as an Irish pub in 1923, opened as a Spanish restaurant in 1941 under the direction of Luis Fernandez and Alfonso Uchupi. In 1962 the chef Jose Lloves bought it. Ten years later his brother Bienvenido Alvarez joined as a partner. At Sevilla the walls are decorated with bull heads and oil paintings of busty doñas. The deep and discreet booths are lit by glowing lanterns. The cocktail list is a time capsule of stingers, grasshoppers, and brandy Alexanders. Waiters wearing burgundy vests and bow ties serve tableside from covered metal cazuelas.... Read more >

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Winner Recap!

 

Best Chef: New York City: Mark Ladner, Del Posto

 

Best Chef: Mid-Atlantic: Spike Gjerde, Woodberry Kitchen, Baltimore

 

Best Chef: Southeast: Jason Stanhope, FIG, Charleston, SC

 

Best Chef: South: Alon Shaya, Domenica, New Orleans

 

Best Chef: Northwest: Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA

 

Best Chef: Great Lakes: Jonathon Sawyer, Greenhouse Tavern, Cleveland

 

Best Chef: West: Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco

 

Best Chef: Southwest: Aaron Franklin, Franklin Barbecue, Austin

 

Outstanding Wine, Spirits, and Beer Professional: Rajat Parr, Mina Group, San Francisco

 

Outstanding Wine Program: A16, San Francisco

 

Outstanding Bar Program: The Violet Hour, Chicago

 

Best Chef: Northeast: Barry Maiden, Hungry Mother, Cambridge, MA

 ... Read more >

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2015 America's Classics: Archie’s Waeside

 

Archie’s Waeside

224 4th Avenue Northeast, Le Mars, IA

Owner: Robert Rand

 

Set in what was once a roadhouse bar, Archie’s Waeside is a citadel of American beef cookery. Seated in commodious booths, in a dining room accented with Christmas tchotchkes, regulars drink perfect Manhattans, snack on house-corned beef and a well-curated relish tray, and eat porterhouses, dry-aged in-house for four weeks.

 

Archie Jackson, who escaped Russia during the Bolshevik Revolution, learned to cut and dry-age beef in packinghouses in Sioux City in the 1930s and Chicago in the 1940s. He opened the Waeside in 1949. Valerie Rand, his daughter, grew the business in the 1960s and 1970s. Her youngest child, Robert Rand, is now the owner, presiding over a menu that features 12 cuts of dry-aged beef, sourced from farms in northwest Iowa and northeast Nebraska; a large selection of seafood including regional freshwater fish... Read more >

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Winner Recap!

 

Best Chef: West: Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco

 

Best Chef: Southwest: Aaron Franklin, Franklin Barbecue, Austin

 

Outstanding Wine, Spirits, and Beer Professional: Rajat Parr, Mina Group, San Francisco

 

Outstanding Wine Program: A16, San Francisco

 

Outstanding Bar Program: The Violet Hour, Chicago

 

Best Chef: Northeast: Barry Maiden, Hungry Mother, Cambridge, MA

 

Best Chef: Midwest: Gerard Craft, Niche, Clayton, MO

 

Outstanding Baker: Jim Lahey, Sullivan Street Bakery, NYC

 

Rising Star Chef of the Year: Jessica Largey, Manresa, Los Gatos, CA

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2015 America's Classics: Guelaguetza

 

Guelaguetza

3014 West Olympic Boulevard, Los Angeles

Owners: The Lopez Family

 

Guelaguetza, founded by Fernando Lopez in 1994, is the center of Oaxacan life in Los Angeles and the setting for countless quinceañeras, weddings, and anniversaries. A big sprawling place in Koreatown, it features live music on a bandstand most nights. Open for breakfast, lunch, and dinner, the restaurant draws both homesick Oaxacans and outlanders in search of honest Oaxacan foods. Bricia Lopez, one of the four children of Fernando Lopez and Maria de Jesus, now runs the restaurant along with her brother, Fernando Lopez Jr., and their sister Paulina Lopez. They have added a mezcal bar and often bring in top producers from Mexico for seminars. The real star remains the soulful Oaxacan dishes, including huevos enfrijolados, tamales steamed in banana leaves with mole, bowls of goat stew, and big rounds of tlayudas, baked flour tortillas topped with semi-... Read more >

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2015 James Beard Foundation Lifetime Achievement Award: Richard Melman

The Lifetime Achievement award is given to an individual whose lifetime body of work has had a positive and long-lasting impact on the way we eat, cook, and/or think about food in America.

 

Restaurateur Richard Melman has always given his three children the same advice: find something you’re truly passionate about and then work diligently at it. “It’s hard when you do things just for money,” he says. Especially, he notes, if you work in restaurants. “The restaurant business is too difficult if you’re not in love with it.”

 

Melman would know better than almost anyone. The founder and chairman of Lettuce Entertain You Enterprises, he currently oversees more than 100 restaurants nationwide. But even though he got his start in the business early, helping out in his family’s eatery as a child and working at a soda fountain as a teenager, Melman wasn’t always convinced that the restaurant life was for him.

 

“I backed into the industry,” he says. “I was a horrible student; I quit college... Read more >

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Winner Recap!

 

Best Chef: Northeast: Barry Maiden, Hungry Mother, Cambridge, MA

 

Best Chef: Midwest: Gerard Craft, Niche, Clayton, MO

 

Outstanding Baker: Jim Lahey, Sullivan Street Bakery, NYC

 

Rising Star Chef of the Year: Jessica Largey, Manresa, Los Gatos, CA

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2015 America's Classics: Sally Bell’s Kitchen

 

Sally Bell’s Kitchen

708 West Grace Street, Richmond, VA

Owners: Martha Crowe Jones And Scott Jones

 

Sarah Cabell Jones met Elizabeth Lee Milton at the Richmond Exchange for Woman’s Work. Founded in 1883, the Richmond Exchange sold handmade goods produced by women. Jones and Milton opened Sally Bell’s Kitchen (then called Sarah Lee Kitchen) in 1924. By 1985 Martha Crowe Jones, the fourth-generation family proprietor, had taken the reins. Each generation of Jones women has proved a faithful steward of this beacon of female entrepreneurship. Sally Bell’s is a take-away operation. Step to the counter and order a chicken salad or egg salad sandwich, among other options. The counterwoman will hand you a white pasteboard box, tied with twine. Inside, along with your order, will be a paper cup of potato salad or macaroni salad, a deviled egg wrapped in tissue, a cheese wafer crowned with a pecan, and a cupcake enrobed in glaze. All will taste... Read more >

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Interview with Chris Gould of Central Provisions, Nominated for Best New Restaurant

Photo: Meredith Purdue

 

It's hard to get more local than Portland, Maine's Central Provisions: the kitchen sources ingredients from regional farmers, foragers, and fishmongers, and the entire restaurant was built and decorated by Maine craftsman. We spoke with chef/co-owner Chris Gould (whose wife, Paige Gould, manages the front of house) to explore how the seasonal restaurant has handled acclaim, the challenges of a Maine winter, and Portland's burgeoning dining scene.

 

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JBF: You’ve both worked in restaurants for many years. What experiences have each of you brought to the table?

 

CG: Attention to detail is the biggest thing. It’s something you only can develop through years of work.
 


JBF: The menu and space feature lots of products and details from Maine-based craftsmen. Can you talk about how local artisans are expressed in the food and... Read more >

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Interview with Ludo Lefebvre of Best New Restaurant Nominee Petit Trois

Petit Trois is a 2015 Best New Restaurant Nominee

 

It's tempting to refer to Ludo Lefebvre's ​Petit Trois as the little sister to his Trois Mec, but this Hollywood spot is a fully formed homage to Parisian bistro culture, from the space's feel-good, lively ambiance to the kitchen's technically precise omelette. Read on for Lefebvre's insights on his 2015 Best New Restaurant nominee. 

 

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JBF: What made you want to open this restaurant? Had you been wanting to do a bistro? It’s a familiar concept—what details did you particularly care about getting right?

 

LL: I really wanted to do a restaurant with classic French food. I miss that a lot, as well as the ambiance. I wanted a little bistro where you know everybody and where you feel like you're in Paris, where life is happening, where there's magic, where there's good energy. No tables, just counters.The food is... Read more >

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