The 2017 James Beard Restaurant and Chef Award NomineesJBF Editors
April 30, 2017
The 2017 James Beard Restaurant and Chef Awards are almost here! (In case you missed it, here's the full list of this year's Media Award winners, which were announced on Tuesday, April 25.) Don't forget to tune in to the James Beard Awards Gala, hosted by Jesse Tyler Ferguson at Lyric Opera of Chicago, on Monday, May 1. We'll be streaming the event live at jamesbeard.org/awards and tweeting the winners in real time.
Here are the nominees:
2017 James Beard Foundation Restaurant and Chef Awards
Best New Restaurant (Presented by True Refrigeration®)
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.
Pineapple and Pearls
A chef or baker who prepares breads, pastries, or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been working as a baker or pastry chef for at least for five years.
Ken’s Artisan Bakery
Belinda Leong and Michel Suas
Publican Quality Bread
Outstanding Bar Program
A restaurant or bar that demonstrates excellence in cocktail, spirits, and/or beer service.
Arnaud’s French 75 Bar
The Dead Rabbit
Outstanding Chef (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. Must have been working as a chef for the past five years.
Los Gatos, CA
The Restaurant at Meadowood
St. Helena, CA
Outstanding Pastry Chef (Presented by Lavazza)
A chef or baker who prepares desserts, pastries, or breads in a restaurant, and who serves as a national standard bearer of excellence. Must have been working as a pastry chef or baker for the past five years.
Highlands Bar & Grill
Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A restaurant in the United States that serves as a national standard-bearer of consistent quality and excellence in food, atmosphere, and service. Must have been in operation ten or more consecutive years.
Frasca Food and Wine
Highlands Bar and Grill
Momofuku Noodle Bar
The Spotted Pig
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Must have been in the restaurant business for at least ten years. Must not have been nominated for a James Beard Foundation chef award in the past five years.
Kevin Boehm and Rob Katz
Boka Restaurant Group (Boka, Girl & the Goat, Momotaro, and others)
Uni, Toro, Coppa, and others
Starr Restaurants (Le Coucou, Serpico, Upland, and others)
The Lucques Group (Lucques, a.o.c., Tavern, and others)
A restaurant in operation for five or more years that demonstrates high standards of hospitality and service.
Blue Hill at Stone Barns
Pocantico Hills, NY
St. Helena, CA
Outstanding Wine Program (Presented by Robert Mondavi Winery)
A restaurant in operation five or more years that serves as a standard-bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.
Emeril’s New Orleans
Outstanding Wine, Spirits, or Beer Professional
A beer, wine, or spirits professional who has made a significant national impact on the restaurant industry.
Dogfish Head Craft Brewery
Foggy Ridge Cider
Grgich Hills Estate
Allagash Brewing Company
Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.
Momofuku Ssäm Bar
Best Chefs in America
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years, with the three most recent years spent in the region.
Best Chef: Great Lakes (IL, IN, MI, OH)
Beverly Kim and Johnny Clark
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Vernick Food & Drink
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Brewer’s Table at Surly Brewing Co.
Sidney Street Cafe
Best Chef: New York City (Five Boroughs)
Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)
Myers + Chang
Andrew Taylor and Mike Wiley
Eventide Oyster Co.
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Gabrielle Quiñónez Denton and Greg Denton
Rachel Yang and Seif Chirchi
Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)
San Juan, PR
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Andrew Ticer and Michael Hudman
Andrew Michael Italian Kitchen
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Mala Sichuan Bistro
Best Chef: West (CA, HI, NV)
Santa Monica, CA
The James Beard Foundation is also pleased to announce the 2017 recipients of the Who's Who award:
Multiple James Beard Award–Winning Chef and Restaurateur, A.O.C., Lucques, and Tavern
Culinarian; Host of KCRW’s Good Food
Santa Monica, CA
President and CEO, Legal Sea Foods
Multiple James Beard Award–Winning Chef; Founder, President,
and CEO, Wholesome Wave
Domaine de la Cote
The following honorees will accept their awards at the James Beard Awards Gala on May 1 at Lyric Opera of Chicago:
The 2017 America's Classics Award Winners
Owners: Julia Grant, Linda Pinckney, and Sharon Coakley
Owner: Alex Donley
Owner: Miguel Jara
Owners: Christina Sahadi Whelan, and Ron Sahadi
Schultz's Crab House
Owners: Karen and Bob McKinney
2017 JBF Humanitarian of the Year
One World Everybody Eats
Salt Lake City
2017 JBF Lifetime Achievement Award
2017 James Beard Foundation Restaurant Design Awards
75 Seats and Under (For the best restaurant design or renovation in North America since January 1, 2014)
Designers: Kristina O’Neal, William Harris, Adam Farmerie, Greg Bradshaw
Project: SingleThread, Healdsburg, California
Designer: Jeff Guga
Project: Kismet, Los Angeles
Firm: Ken Fulk Inc.
Designers: Tiffany Kramer and Jon de la Cruz
Project: Leo’s Oyster Bar, San Francisco
76 Seats and Over (For the best restaurant design or renovation in North America since January 1, 2014)
Designers: Kristina O’Neal, Adam Farmerie, Greg Bradshaw, William Harris
Project: Momotaro, Chicago
Firm: Home Studios
Designers: Evan and Oliver Haslegrave
Project: Gwen Butcher Shop & Restaurant, Los Angeles
Firm: Meyer Davis
Designers: Will Meyer, Gray Davis, Katie McPherson
Project: St. Cecilia, Atlanta
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