Fish

Photo credit: C. Bertelsen

In the culinary world, the equivalent of the Pulitzer Prize or the Oscars comes down to the James Beard Awards. This year, the list of nominees includes a large number of Southern chefs, restaurants, and other food-related entities. What’s so fascinating about this list lies in the evidence of increasing diversity – it’s not all barbecue and fried chicken and French or Italian. A prime example of the mixing and stirring of cultures that’s been going on for hundreds of years. Final winners will be announced on March 18, 2013; stay tuned.

Best New Restaurant:

Borgne, New Orleans

Hog & Hominy, Memphis

Khong River House, Miami Beach, FL

Lockeland Table, Nashville

Mateo Tapas, Durham, NC

The Ordinary, Charleston, SC

Underbelly, Houston

Mintwood Place, Washington, DC

Outstanding Bar Program:

Anvil Bar & Refuge, Houston

Cure, New Orleans

Holeman & Finch Public House, Atlanta

The Porter Beer Bar, Atlanta

Restaurant Eve, Alexandria, VA

The Broken Shaker, Miami Beach, FL

The Cedars Social, Dallas

Outstanding Chef:

Sean Brock, McCrady’s, Charleston, SC

Tyson Cole, Uchi, Austin and Houston

Donald Link, Herbsaint, New Orleans

Stephan Pyles, Stephan Pyles Restaurant, Dallas

Anne Quatrano, Bacchanalia, Atlanta

Outstanding Pastry Chef:

Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami

Phoebe Lawless, Scratch, Durham, NC

Tiffany MacIsaac, Birch & Barley, Washington, DC

Aaron Russell, Restaurant Eugene, Atlanta

Laura Sawicki, La Condesa, Austin

Tandra Watkins, Ashley’s at the Capital Hotel, Little Rock, AR

Outstanding Restaurant:

August, New Orleans

Highlands Bar and Grill, Birmingham, AL

Lantern, Chapel Hill, NC

Vidalia, Washington, DC

Outstanding Restaurateur:

Nick Badovinus (Flavor Hook, Off-Site Kitchen, Tried and True, etc.), Dallas

Ashok Bajaj, Knightsbridge Restaurant Group (The Bombay Club, the Oval Room, Rasika, etc.), Washington, DC

Ford Fry, Rocket Farm Restaurants (The Optimist, JCT Kitchen, No. 246), Atlanta

Levi Goode, Goode Company Restaurants (Goode Company Seafood, Goode Company Taqueria, Goode Company BBQ, etc.), Houston

Mike Klank and Eddie Hernandez, Taqueria del Sol, Atlanta

Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL

Outstanding Service:

Bacchanalia, Atlanta

Biga on the Banks, San Antonio

Brigtsen’s, New Orleans

The French Room at the Adolphus, Dallas

The Oakroom at the Seelbach Hilton, Louisville

Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL

Outstanding Wine Program:

Angus Barn, Raleigh, NC

The Barn at Blackberry Farm, Walland, TN.

Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX

Charleston Grill at Charleston Place Hotel, Charleston, SC

CityZen at Mandarin Oriental, Washington, DC

Five & Ten, Athens, GA

The Grill Room at Windsor Court Hotel, New Orleans

Outstanding Wine, Spirits, or Beer Professional:

Cellars, Charlotte, NC

Harlan Wheatley, Buffalo Trace Distillery, Frankfort, KY

Sean Lilly Wilson, Fullsteam, Durham, NC

Rising Star Chef of the Year:

Katie Button, Cúrate, Asheville, NC

Bryce Gilmore, Barley Swine, Austin

Janina O’Leary, Trace, Austin

Giorgio Rapicavoli, Eating House, Coral Gables, FL

Justin Yu, Oxheart, Houston

Best Chef: South:

Peter Arpke, Beach Bistro, Holmes Beach, FL

Greg Baker, The Refinery, Tampa, FL

Vishwesh Bhatt, Snackbar, Oxford, MS

Kathleen Blake, The Rusty Spoon, Orlando, FL

Clay Conley, Buccan, Palm Beach, FL

Justin Devillier, La Petite Grocery, New Orleans

Justin Girouard, The French Press, Lafayette, LA

Scott Hunnel, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL

James Lewis, Bettola, Birmingham, AL

Rob McDaniel, Spring House, Alexander City, AL

Brandon McGlamery, Luma on Park, Winter Park, FL

Jeff McInnis, Yardbird Southern Table & Bar, Miami Beach, FL

Tory McPhail, Commander’s Palace, New Orleans

Jose Mendin, Pubbelly, Miami Beach, FL

James and Julie Petrakis, The Ravenous Pig, Winter Park, FL

Hari Pulapaka, Cress, DeLand, FL

Alon Shaya, Domenica, New Orleans

Michael Stoltzfus, Coquette, New Orleans

Sue Zemanick, Gautreau’s, New Orleans

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I am a cook who loves to write. And I am a writer who loves to cook.

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