Today, the James Beard Foundation announced its 2019 slate of finalists. This “short list” of nominees honors the year’s outstanding restaurants, chefs, and food-centric journalism, books, and broadcast media. Last month, the Beard Awards released its long list of restaurant and chef awards semifinalists, and with it, a reminder that the awards, considered among the highest honors in American hospitality, are continuing to strive for diversity. In October, the James Beard Foundation announced that it would change the makeup of its committees to reflect the demographics of the U.S. Census. They also urged committee members to increase the diversity of the awards judges, which include the committee members and industry experts, as well as previous James Beard Award winners and regional panelists. These changes resulted in a chef and restaurant awards long list with a 7 percent increase in the representation of people of color. Related Here Is the Full List of James Beard Awards 2019 Winners Even before these changes went into effect, the James Beard Awards was doing better at recognizing women and people of color in the restaurant industry. Last year, the James Beard Awards gave 11 of the 16 major awards to women, people of color, or both. The theme for the awards this year — “Good Food for Good” — is a clear nod to these efforts. According to a March press release, the theme references the foundation’s mission, which includes “assert[ing] the power of gastronomy to drive behavior, culture, and policy change around food.” Of course, the foundation has yet to take back medals from the chefs who “asserted the power” they had over employees, such as Mario Batali, John Besh, or Johnny Iuzzini. The James Beard Awards Gala, which also acknowledges the previously announced America’s Classics awards winners, is scheduled for Monday, May 6, in Chicago. Media awards winners will be revealed on Friday, April 26. Related Here Are the 2019 James Beard Awards Restaurant and Chef Semifinalists Below, the full list of finalists: James Beard Foundation Restaurant and Chef Awards Finalists Best New Restaurant A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come. Angler, San Francisco Atomix, NYC Bavel, Los Angeles Frenchette, NYC Majordomo, Los Angeles Outstanding Baker A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working 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 Greg Wade, Publican Quality Bread, Chicago Outstanding Bar Program A 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 Lost Lake, Chicago Ticonderoga Club, Atlanta Outstanding Chef 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 Marc Vetri, Vetri Cucina, Philadelphia Outstanding Pastry Chef A 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. Outstanding Restaurant 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 Zahav, Philadelphia Outstanding Restaurateur 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, Atlanta (Empire State South, Five & Ten, The National, and others) JoAnn Clevenger, Upperline, New Orleans Rob Katz and Kevin Boehm, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, and others) Ken Oringer, Boston (Little Donkey, Toro, Uni, and others) Alex Raij and Eder Montero, NYC (La Vara, Txikito, Saint Julivert Fisherie, and others) Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson) Outstanding Service A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service. Brigtsen’s, New Orleans Canlis, Seattle Frasca Food and Wine, Boulder, CO Saison, San Francisco Swan Oyster Depot, San Francisco Zingerman’s Roadhouse, Ann Arbor, MI Outstanding Wine Program A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine. Bacchanal, New Orleans Benu, San Francisco Miller Union, Atlanta Night + Market, Los Angeles Spiaggia, Chicago Outstanding Wine, Spirits, or Beer Producer A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft. Cathy Corison, Corison Winery, St. Helena, CA Ann Marshall and Scott Blackwell, High Wire Distilling Co., Charleston, SC Steve Matthiasson, Matthiasson Wines, Napa, CA Rob Tod, Allagash Brewing Company, Portland, ME Lance Winters, St. George Spirits, Alameda, CA Rising Star Chef of the Year A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come. Ana Castro, Coquette, New Orleans Alisha Elenz, MFK, Chicago Alexander Hong, Sorrel, San Francisco Jesse Ito, Royal Izakaya, Philadelphia Kwame Onwuachi, Kith and Kin, Washington, D.C. Jonathan Yao, Kato, Los Angeles Best Chef: Great Lakes (IL, IN, MI, OH) Diana Dávila, Mi Tocaya Antojería, Chicago Jason Hammel, Lula Café, Chicago Beverly Kim and Johnny Clark, Parachute, Chicago<doc-sep>The James Beard Foundation has narrowed down its annual restaurant award nominations into a finalist list. The annual awards, often called the Oscars of the food world, first put out a semifinalist list, followed by this finalist list. Next up is the awards ceremony with the winners on May 6 in Chicago. This year’s semifinalist list in New York City looked different than years past, with more affordable entrants than ever before. But most of those nominees — Hometown Bar-B-Que, Kopitiam, Xi’an Famous Foods — have been cut out of the finalist list. The only one that remains is Superiority Burger, with owner Brooks Headley up for Best Chef: NYC. Below is the who made finalist list in NYC. Best Chef: New York City Sean Gray, Momofuku Ko Brooks Headley, Superiority Burger Daniela Soto-Innes, Atla Alex Stupak, Empellón Midtown Jody Williams and Rita Sodi, Via Carota Outstanding Restaurant Design, 75 seats and under Roman and Williams for La Mercerie Studio Writers for Atomix Outstanding Restaurant Design, 76 seats and over Studio Razavi Architecture for Boqueria Other Eating and Drinking Places Summer Ops for Island Oyster Outstanding Bar Program Dead Rabbit Outstanding Baker Zachary Golper, Bien Cuit Outstanding Restaurateur Alex Raij and Eder Montero, NYC (La Vara, Txikito, Saint Julivert Fisherie, and others) Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson) Best New Restaurant Atomix Frenchette Outstanding Restaurant Balthazar Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards.<doc-sep>Restaurants & Bars Boston James Beard Finalists 2019: See Who Made The List Three of nine semifinalists from Boston's culinary scene made it through to the finals for the prestigious James Beard Awards. Reply Little Donkey's Ken Oringer is a finalist for Best Restauranteur (File photo by Jenna Fisher/Patch Staff) BOSTON — Ready to go on a food tour around Boston? Now's a good time. Often dubbed the Oscars of the food world, the James Beard Foundation announced its list of finalists for the 2019 restaurant and chef awards. In February, there were nine semifinalists from Boston, including Tiffani Faison of Tiger Mama and Irene Li of Mei Mei. After going through a panel of more than 600 judges, only five Boston-area names made the finals. Here are the Boston nominees for 2019 James Beard Foundation restaurant and chef awards: Best Chef: Northeast finalists: (All of whom were nominated last year, too) Tiffani Faison, Tiger Mama (1363 Boylston St.) -Southeast Asian-inspired eats (1363 Boylston St.) -Southeast Asian-inspired eats Tony Messina, Uni (370A Commmonwealth Ave) - Sushi, and Asian Street food (370A Commmonwealth Ave) - Sushi, and Asian Street food Cassie Piuma, Sarma (249 Pearl St, Somerville) - Mediterranean Outstanding Baker Nominee Maura Kilpatrick, Sofra Bakery and Café, (1 Belmont St., Cambridge) -Middle Eastern Outstanding Restaurateur Nominee Ken Oringer Uni , Little Donkey , Toro , and more This year's winners will be announced May 6, the James Beard Foundation said. Founded in 1986, the James Beard Foundation honors chefs and other leaders making America's food culture more delicious, diverse and sustainable. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine, according to the foundation.<doc-sep>The James Beard Foundation has winnowed its longer list of semifinalists for 2019 to a short list of finalists, but a sizable group them are right here in the Bay Area. It’s a great year for chefs like Joshua Skenes, who’s now a finalist for Best Chef West and Best New Restaurant for Angler on the Embarcadero. And there’s many more to celebrate, like baker Avery Ruzicka, who’s a finalist for best baker for her work at Manresa Bread. David Kinch (Manresa) and Corey Lee (Benu), meanwhile, got the finalist nod for Outstanding Chef, and Quince was the lone Bay Area restaurant to make the finalist cut for Outstanding restaurant. Bar Agricole might deserve an award of its own for being a bar program finalist for the millionth time (without taking home the win... yet). The Bay Area didn’t have any finalists in the Outstanding Restaurateur Category, but it did pick up two extra nominations in the restaurant design section. For restaurant design in a new (but not very defined) “quick bite to eat” or “other” category, Avroko got a nod for its work at China Live, and Schwartz and Architecture (S^A) earned one for their work on El Pipila, a new, quick-service Mexican restaurant focused on cuisine from Guanajuato. Looking back, San Francisco cleaned up at last year’s James Beard awards. Belinda Leong and Michel Suas of B. Patisserie won the 2018 category for Outstanding Baker, and Dominique Crenn (Atelier Crenn, Bar Crenn, and Petit Crenn) took home Best Chef West. The 2019 winners will be announced in Chicago on May 6, 2019. Take a look at the whole list, including Media categories, here. Best New Restaurant A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come. Angler, San Francisco Outstanding Baker A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years. Avery Ruzicka, Manresa Bread, Los Gatos, CA Outstanding Bar Program A 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 Outstanding Chef 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. David Kinch, Manresa, Los Gatos, CA Corey Lee, Benu, San Francisco Outstanding Pastry Chef A 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 Outstanding Restaurant A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years. Quince, San Francisco Outstanding Service A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service. Saison, San Francisco Swan Oyster Depot, San Francisco Outstanding Wine Program A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine. Benu, San Francisco Outstanding Wine, Spirits, or Beer Professional A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft. Cathy Corison, Corison Winery, St. Helena, CA Steve Matthiasson, Matthiasson Wines, Napa, CA Lance Winters, St. George Spirits, Alameda, CA Rising Star Chef of the Year A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come. Alexander Hong, Sorrel, San Francisco Best Chef: West (CA, HI, NV) Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region Joshua Skenes, Saison, San Francisco Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards.<doc-sep>
Photo: Eugene Galdones This morning, the James Beard Foundation announced the finalists for its annual chef, restaurant, and media awards. (These are the first awards since the Foundation declared it would make changes to its policies in order to increase diversity and representation.) Nominees from New York include Atomix and Frenchette for Best New Restaurant, Alex Raij and Eder Montero for Outstanding Restaurateur, and Daniela Soto-Innes for Best Chef: New York City. The winners will be announced at the awards ceremony in Chicago on May 6; for now, check out the full list of finalists. 2019 James Beard Foundation Restaurant and Chef Awards Best New Restaurant A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come. Angler San Francisco Atomix NYC Bavel Los Angeles Frenchette NYC Majordomo Los Angeles Outstanding Baker A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working 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 Greg Wade Publican Quality Bread Chicago Outstanding Bar Program A 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 Lost Lake Chicago Ticonderoga Club Atlanta Outstanding Chef 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 Marc Vetri Vetri Cucina Philadelphia Outstanding Pastry Chef A 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. Outstanding Restaurant 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 Zahav Philadelphia Outstanding Restaurateur 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 Ellen Yin High Street Hospitality Group (Fork, High Street on Market, High Street on Hudson) Philadelphia Outstanding Service A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service. Brigtsen’s New Orleans Canlis Seattle Frasca Food and Wine Boulder, CO Saison San Francisco Swan Oyster Depot San Francisco Zingerman’s Roadhouse Ann Arbor, MI Outstanding Wine Program A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine. Bacchanal New Orleans Benu San Francisco Miller Union Atlanta Night + Market Los Angeles Spiaggia Chicago Outstanding Wine, Spirits, or Beer Producer A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft. Cathy Corison Corison Winery St. Helena, CA Ann Marshall and Scott Blackwell High Wire Distilling Co. Charleston, SC Steve Matthiasson Matthiasson Wines Napa, CA Rob Tod Allagash Brewing Company Portland, ME Lance Winters St. George Spirits Alameda, CA Rising Star Chef of the Year A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.