Revealed: This Year's James Beard Foundation Awards Restaurant and Chef Semifinalists

2017-02-17 20:26:32 by T4N
Business Food DACA 

Nick Kim and Jimmy Lau, Shuko Anita Lo, Annisa Ignacio Mattos, Estela Carlo Mirarchi, Blanca, Brooklyn, NY Joe Ng, RedFarm Alex Raij and Eder Montero, Txikito Ann Redding and Matt Danzer, Uncle Boons Missy Robbins, Lilia, Brooklyn, NY Justin Smillie, Upland Jeremiah Stone and Fabián von Hauske, Contra Alex Stupak, Empellón Cocina Jody Williams, Buvette Gastrothèque Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT) Unmi Abkin, Coco & The Cellar Bar, Easthampton, MA Karen Akunowicz, Myers + Chang, Boston Tyler Anderson, Millwright’s, Simsbury, CT Mucuy Bolles and Christian Makay, Three Stones, Brattleboro, VT Alex Crabb, Asta, Boston Steve and Ellen Gedra, The Black Sheep, Buffalo, NY Brian Hill, Francine Bistro, Camden, ME Jeffrey Lizotte, Present Company, Simsbury, CT Matt Louis, Moxy, Portsmouth, NH Evan Mallett, Black Trumpet, Portsmouth, NH Tony Messina, Uni, Boston Ravin Nakjaroen, Long Grain, Camden, ME Cassie Piuma, Sarma, Somerville, MA Susan Regis, Shepard, Cambridge, MA Marc Sheehan, Loyal Nine, Cambridge, MA Keiko Suzuki Steinberger, Suzuki’s Sushi Bar, Rockland, ME Benjamin Sukle, Birch, Providence, RI Andrew Taylor and Mike Wiley, Eventide Oyster Co., Portland, ME Derek Wagner, Nick’s on Broadway, Providence, RI Jordan Ware, Hen of the Wood, Burlington, VT Best Chef: Northwest (AK, ID, MT, OR, WA, WY) Jose Chesa, Ataula, Portland, OR Laura Cole, 229 Parks Restaurant & Tavern, Denali National Park & Preserve, AK Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR Eric Donnelly, RockCreek, Seattle Jeff Drew, Snake River Grill, Jackson, WY Mike Easton, Il Corvo, Seattle Edouardo Jordan, Salare, Seattle Kris Komori, State & Lemp, Boise, ID Kotaro Kumita, Wataru, Seattle Ha (Christina) Luu, Ha VL, Portland, OR Shaun McCrain, Copine, Seattle Joshua McFadden, Ava Gene’s, Portland, OR Katy Millard, Coquine, Portland, OR Michael Muirhead, Mas Taco, Red Lodge, MT Sarah Pliner, Aviary, Portland, OR Ryan Roadhouse, Nodoguro, Portland, OR Justin Woodward, Castagna, Portland, OR Rachel Yang and Seif Chirchi, Joule, Seattle Laurent Zirotti, Fleur de Sel, Post Falls, ID Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS) Ferrell Alvarez, Rooster & the Till, Tampa, FL David Bancroft, Acre, Auburn, AL Vishwesh Bhatt, Snackbar, Oxford, MS Kathleen Blake, The Rusty Spoon, Orlando, FL Bill Briand, Fisher’s Upstairs at Orange Beach Marina, Orange Beach, AL Nina Compton, Compère Lapin, New Orleans Clay Conley, Buccan, Palm Beach, FL Cole Ellis, Delta Meat Market, Cleveland, MS Jose Enrique, Jose Enrique, San Juan, PR Michael Gulotta, MoPho, New Orleans Timothy Hontzas, Johnny’s Restaurant, Homewood, AL Deme Lomas, Niu Kitchen, Miami Matthew McClure, The Hive, Bentonville, AR Rob McDaniel, SpringHouse, Alexander City, AL Brandon McGlamery, Luma on Park, Winter Park, FL Christopher Ponte, Café Ponte, Clearwater, FL Slade Rushing, Brennan’s, New Orleans Michael Stoltzfus and Kristen Essig, Coquette, New Orleans Isaac Toups, Toups’ Meatery, New Orleans Rebecca Wilcomb, Herbsaint, New Orleans Best Chef: Southeast (GA, KY, NC, SC, TN, WV) Billy Allin, Cakes & Ale, Decatur, GA Colin Bedford, The Fearrington House, Pittsboro, NC Steven Devereaux Greene, Herons in the Umstead Hotel, Cary, NC John Fleer, Rhubarb, Asheville, NC Kevin Gillespie, Gunshow, Atlanta Damian Heath, Lot 12 Public House, Berkeley Springs, WV Vivian Howard, Chef & the Farmer, Kinston, NC Kevin Johnson, The Grocery, Charleston, SC Matt Kelly, Mateo, Durham, NC Joe Kindred, Kindred, Davidson, NC Cheetie Kumar, Garland, Raleigh, NC Edward Lee, 610 Magnolia, Louisville, KY Andy Little, Josephine, Nashville Ri Liu, Masterpiece, Duluth, GA Elliott Moss, Buxton Hall, Asheville, NC Erik Niel, Easy Bistro, Chattanooga, TN Steven Satterfield, Miller Union, Atlanta Ryan Smith, Staplehouse, Atlanta Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis Paul Verica, Heritage Food and Drink, Waxhaw, NC Best Chef: Southwest (AZ, CO, NM, OK, TX, UT) Charleen Badman, FnB, Scottsdale, AZ Jen Castle and Blake Spalding, Hell's Backbone Grill, Boulder, UT Silvana Salcido Esparza, Barrio Urbano, Phoenix Omar Flores, Casa Rubia, Dallas Bryce Gilmore, Barley Swine, Austin Manabu Horiuchi, Kata Robata, Houston Anita Jaisinghani, Pondicheri, Houston Steve McHugh, Cured, San Antonio Hugo Ortega, Hugo’s, Houston Jonathan Perno, Los Poblanos, Los Ranchos de Albuquerque, NM Steve Redzikowski, Acorn, Denver Martín Rios, Restaurant Martín, Santa Fe Teiichi Sakurai, Tei-An Soba House, Dallas Alex Seidel, Mercantile, Denver Seth Siegel-Gardner and Terrence Gallivan, The Pass, Houston Eric Skokan, Black Cat, Boulder, CO Jeff Smedstad, Elote Cafe, Sedona, AZ John Tesar, Knife, Dallas Jianyun Ye, Mala Sichuan Bistro, Houston Best Chef: West (CA, HI, NV) Wes Avila, Guerrilla Tacos, Los Angeles Josef Centeno, Orsa & Winston, Los Angeles Michael Cimarusti, Providence, Los Angeles Dominique Crenn, Atelier Crenn, San Francisco Jeremy Fox, Rustic Canyon Wine Bar and Seasonal Kitchen, Santa Monica, CA Christian Geideman, Ippuku, Berkeley, CA Ravi Kapur, Liholiho Yacht Club, San Francisco Mourad Lahlou, Mourad, San Francisco Corey Lee, Benu, San Francisco Ludo Lefebvre, Trois Mec, Los Angeles Travis Lett, Gjelina, Venice, CA Anthony Mangieri, Una Pizza Napoletana, San Francisco Preeti Mistry, Juhu Beach Club, Oakland, CA Niki Nakayama, n/naka, Los Angeles Bryant Ng, Cassia, Santa Monica, CA Carlos Salgado, Taco María, Costa Mesa, CA Joshua Skenes, Saison, San Francisco James Syhabout, Hawker Fare, San Francisco Karen Taylor, El Molino Central, Sonoma, CA Kris Yenbamroong, Night + Market Song, Los Angeles

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