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James Beard Finalists

James Beard Finalists
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  • James Beard Finalists

    Post #1 - February 20th, 2014, 10:46 am
    Post #1 - February 20th, 2014, 10:46 am Post #1 - February 20th, 2014, 10:46 am
    Notables in our region:

    Best New Restaurant
    Brindille
    Nico Osteria

    Outstanding Bar Program
    The Violet Hour

    Outstanding Chef
    Carrie Nahabedian, Naha

    Outstanding Pastry Chef (probably going to Dominique "Cronut" Ansel)
    Dana Cree, Blackbird

    Outstanding Restaurant
    Spiaggia, Chicago

    Outstanding Restaurateur
    Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, Publican, etc.)

    Outstanding Service
    L2O
    Topolobampo

    Outstanding Wine Program
    Sepia

    Outstanding Wine, Spirits, or Beer Professional
    (no Chicago nominees)

    Rising Star Chef of the Year
    Jimmy Bannos Jr., The Purple Pig,
    Matthew Kirkley, L2O
    David Posey, Blackbird

    Best Chef, Great Lakes
    Myles Anton, Trattoria Stella, Traverse City, MI
    Dave Beran, Next, Chicago
    Neal Brown, The Libertine Liquor Bar, Indianapolis
    Abraham Conlon and Adrienne Lo, Fat Rice, Chicago
    Curtis Duffy, Grace, Chicago
    Paul Fehribach, Big Jones, Chicago
    Phillip Foss, EL Ideas, Chicago
    Greg Hardesty, Recess, Indianapolis
    Douglas Katz, Fire Food & Drink, Cleveland
    Anne Kearney, Rue Dumaine, Dayton, OH
    Ryan McCaskey, Acadia, Chicago
    Regina Mehallick, R Bistro, Indianapolis
    Brian Polcyn, Forest Grill, Birmingham, MI
    Iliana Regan, Elizabeth, Chicago
    Jonathon Sawyer, The Greenhouse Tavern, Cleveland
    David Tallent, Restaurant Tallent, Bloomington, IN
    Jason Vincent, Nightwood, Chicago
    Paul Virant, Vie Restaurant, Western Springs, IL
    Erling Wu-Bower, Nico Osteria, Chicago
    Andrew Zimmerman, Sepia, Chicago

    Full semifinalists list at the Eater
    Last edited by JoelF on March 18th, 2014, 2:57 pm, edited 1 time in total.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #2 - February 20th, 2014, 11:41 am
    Post #2 - February 20th, 2014, 11:41 am Post #2 - February 20th, 2014, 11:41 am
    Not technically "Chicago" but close enough to be a GNR...
    Outstanding Wine, Spirits, or Beer Professional: Mike Floyd, Nick Floyd, and Simon Floyd, Three Floyds Brewing, Munster, IN
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #3 - February 20th, 2014, 12:10 pm
    Post #3 - February 20th, 2014, 12:10 pm Post #3 - February 20th, 2014, 12:10 pm
    boudreaulicious wrote:Not technically "Chicago" but close enough to be a GNR...
    Outstanding Wine, Spirits, or Beer Professional: Mike Floyd, Nick Floyd, and Simon Floyd, Three Floyds Brewing, Munster, IN

    Thanks -- I missed that, scanning by eye.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #4 - February 20th, 2014, 12:28 pm
    Post #4 - February 20th, 2014, 12:28 pm Post #4 - February 20th, 2014, 12:28 pm
    JoelF wrote:Notables in our region:

    Best New Restaurant
    Brindille
    Nico Osteria

    [/url]


    Gee, that's kind of fast. (Brindille's been open what, 8 months longer?)

    Not meaning to bash Nico. I haven't been there yet. (In fact a lot of people haven't been there yet, let alone by whenever the semifinalists were decided upon.) Just struck me funny.
    fine words butter no parsnips
  • Post #5 - February 20th, 2014, 2:04 pm
    Post #5 - February 20th, 2014, 2:04 pm Post #5 - February 20th, 2014, 2:04 pm
    Roger Ramjet wrote:
    JoelF wrote:Notables in our region:

    Best New Restaurant
    Brindille
    Nico Osteria



    Gee, that's kind of fast. (Brindille's been open what, 8 months longer?)

    Not meaning to bash Nico. I haven't been there yet. (In fact a lot of people haven't been there yet, let alone by whenever the semifinalists were decided upon.) Just struck me funny.

    The semi-finalists can be nominated by anyone. I'm not saying these 2 relatively new places won't eventually make the cut but there is some actual vetting done down the line when the semi-finalists are narrowed down to finalists.

    =R=
    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #6 - February 20th, 2014, 6:00 pm
    Post #6 - February 20th, 2014, 6:00 pm Post #6 - February 20th, 2014, 6:00 pm
    boudreaulicious wrote:Not technically "Chicago" but close enough to be a GNR...
    Outstanding Wine, Spirits, or Beer Professional: Mike Floyd, Nick Floyd, and Simon Floyd, Three Floyds Brewing, Munster, IN

    Chicagoland!
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #7 - February 21st, 2014, 1:47 am
    Post #7 - February 21st, 2014, 1:47 am Post #7 - February 21st, 2014, 1:47 am
    My point was that Brindille has been around less than a year, so it may reasonably still be counted as "new," but it has been around long enough that it can claim to have proven itself.

    By contrast, Nico is a very new restaurant - it opened in December 2013. Only a very few weeks (days? less???) can have elapsed between its opening and its nomination for the "best new restaurant in Chicago" award.

    More concisely, Brindille earned its nomination in a way that Nico simply did not have time to do. Some might wonder exactly what Nico's ownership did do to earn a nomination.

    Even if they don't win, Nico can now use "Voted one of the 2 best new restaurants in Chicago 2013" as a tag line; which might be an asset worth pursuing, if a corporation were so inclined ....
    fine words butter no parsnips
  • Post #8 - March 18th, 2014, 3:04 pm
    Post #8 - March 18th, 2014, 3:04 pm Post #8 - March 18th, 2014, 3:04 pm
    And now the finalists are announced (source: The Eater). I don't recognize any of the journalists and cookbook writers as Chicago, so my apologies if I missed someone. Two Rising Star nominees, is a pretty good sign of the quality of Chicago's dining, or perhaps just that they've been underestimating us for too long.

    Here's the Chicago-related stuff, at least:
    * Lawton Stanley Architects, on Grace, for Outstanding Restaurant Design 75 seats and under
    * The Violet Hour, Outstanding Bar Program
    * Topolobampo, Outstanding Service
    * Dana Cree, Blackbird, Outstanding Pastry Chef (tough crowd, including Tosi of Milk Bar, and Dominique "Cronut" Ansel)
    * Donnie Madia, One Off Hospitality Group, Outstanding Restauranteur
    * Jimmy Bannos Jr., The Purple Pig, Rising Star Chef of the Year
    * David Posey, Blackbird, Rising Star Chef of the Year
    * Spiaggia, Outstanding Restaurant

    Best chef, Great Lakes:
    * Dave Beran, Next, Chicago
    * Curtis Duffy, Grace, Chicago
    * Paul Virant, Vie Restaurant, Western Springs, IL
    * Andrew Zimmerman, Sepia, Chicago
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #9 - March 18th, 2014, 3:59 pm
    Post #9 - March 18th, 2014, 3:59 pm Post #9 - March 18th, 2014, 3:59 pm
    Here's a full list of this year's finalists at the JBF's website:

    http://www.jamesbeard.org/blog/complete ... d-nominees

    =R=
    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #10 - March 18th, 2014, 4:33 pm
    Post #10 - March 18th, 2014, 4:33 pm Post #10 - March 18th, 2014, 4:33 pm
    How does Jimmy Banos get a nom for Rising Star Chef of the Year? Maybe Veteran Chef of the Year, but doesn't Rising Star imply that he's new to the scene?
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #11 - March 18th, 2014, 4:36 pm
    Post #11 - March 18th, 2014, 4:36 pm Post #11 - March 18th, 2014, 4:36 pm
    stevez wrote:How does Jimmy Banos get a nom for Rising Star Chef of the Year? Maybe Veteran Chef of the Year, but doesn't Rising Star imply that he's new to the scene?

    It's JB Jr.

    =R=
    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #12 - March 18th, 2014, 4:37 pm
    Post #12 - March 18th, 2014, 4:37 pm Post #12 - March 18th, 2014, 4:37 pm
    Junior.

    Scooped by Ronnie.
  • Post #13 - March 18th, 2014, 5:16 pm
    Post #13 - March 18th, 2014, 5:16 pm Post #13 - March 18th, 2014, 5:16 pm
    JeffB wrote:Junior.

    Scooped by Ronnie.


    My comment stands. Jr. is a veteran by now, don't you think? Don't get me wrong, I like Purple Pig a lot. All love, respect and best wishes to JB Jr. I just think it's a strange category for him.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #14 - March 18th, 2014, 6:49 pm
    Post #14 - March 18th, 2014, 6:49 pm Post #14 - March 18th, 2014, 6:49 pm
    It's based solely on being under age 30. Comparatively, their top award for chefs requires being a chef for at least five years. So theoretically you could be both.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #15 - March 18th, 2014, 11:40 pm
    Post #15 - March 18th, 2014, 11:40 pm Post #15 - March 18th, 2014, 11:40 pm
    JoelF wrote:And now the finalists are announced (source: The Eater). I don't recognize any of the journalists and cookbook writers as Chicago, so my apologies if I missed someone.


    Jacquy Pfeiffer, one of the co-founders of The French Pastry School here in Chicago, is a finalist for the Baking and Dessert book category. His book, The Art of French Pastry, is excellent and one that I would highly recommend for anyone interested in pastry.
  • Post #16 - March 19th, 2014, 9:45 pm
    Post #16 - March 19th, 2014, 9:45 pm Post #16 - March 19th, 2014, 9:45 pm
    Meet the 2014 America's Classics: Any prior mentions on LTH are linked to:

    Hansen’s Sno Bliz, New Orleans
    Owner: Ashley Hansen

    Nick’s Italian Café, McMinnville, OR
    Owners: Nick Peirano, Carmen Peirano, and Eric Ferguson

    Olneyville New York System, Providence, RI
    Owners: Stephanie Stevens Turini and Greg Stevens

    Perini Ranch Steakhouse, Buffalo Gap, TX
    Owners: Lisa and Tom Perini

    Sokolowski’s University Inn, Cleveland
    Owners: Bernard Sokolowski, Mary Balbier, and Michael Sokolowski
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #17 - March 19th, 2014, 10:39 pm
    Post #17 - March 19th, 2014, 10:39 pm Post #17 - March 19th, 2014, 10:39 pm
    Cathy2 wrote:Hansen’s Sno Bliz, New Orleans
    Owner: Ashley Hansen

    Man! I used to love this place when I lived in New Orleans. It was unlike anything I'd ever had before (and since, for that matter). It's nice to see them getting some more recognition.

    =R=
    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #18 - May 2nd, 2014, 8:48 pm
    Post #18 - May 2nd, 2014, 8:48 pm Post #18 - May 2nd, 2014, 8:48 pm
    This American Life's Doppleganger episode's calamari/hog bung story just won a Beard award!!!

    Ben Calhoun's win!

    The episode that will make you never eat restaurant calamari again....
    “Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas

    "I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
  • Post #19 - May 5th, 2014, 6:53 pm
    Post #19 - May 5th, 2014, 6:53 pm Post #19 - May 5th, 2014, 6:53 pm
    Congrats to Jimmy Bannos Jr on the award, PP continues to put out great, unpretentious food.
  • Post #20 - May 5th, 2014, 9:51 pm
    Post #20 - May 5th, 2014, 9:51 pm Post #20 - May 5th, 2014, 9:51 pm
    mamagotcha wrote:This American Life's Doppleganger episode's calamari/hog bung story just won a Beard award!!!

    Ben Calhoun's win!

    The episode that will make you never eat restaurant calamari again....

    That was a great story.
    "I would gladly pay you Tuesday for a hamburger today."
  • Post #21 - May 5th, 2014, 11:11 pm
    Post #21 - May 5th, 2014, 11:11 pm Post #21 - May 5th, 2014, 11:11 pm
    A quick word about Chef Neal Brown: one of the most accommodating, personable auteurs I have ever had the pleasure in the culinary realm. His Explorateur was a wonderful experiment in Indianapolis. His Pizzology empire is by all accounts what the city needs. Best, tho' is his Libertine pub in the heart of downtown, I was welcomed along with my friends again and again, the design is reminiscent of Proof in Louisville, but the bartenders are fucking awesome, at hand to make something special, bullets waiting just for you.
    Being gauche rocks, stun the bourgeoisie
  • Post #22 - May 20th, 2014, 8:11 am
    Post #22 - May 20th, 2014, 8:11 am Post #22 - May 20th, 2014, 8:11 am
    The James Beard Foundation Awards, considered the Oscars of the American restaurant scene, is moving its ceremony to Chicago in 2015, multiple sources confirmed to the Tribune. It will be held at the Civic Opera House next May and would be the first time since the awards’ inception in 1990 the ceremony is hosted outside New York.

    http://www.chicagotribune.com/entertain ... 1720.story
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin
  • Post #23 - May 20th, 2014, 12:54 pm
    Post #23 - May 20th, 2014, 12:54 pm Post #23 - May 20th, 2014, 12:54 pm
    It is very cool that the Beard Awards will bring a bunch of food journalists into town. Chicago might gain the reputation it deserves as a serious culinary destination. I just hope it doesn't have a negative impact on pricing and availability of reservations.
  • Post #24 - April 16th, 2015, 9:41 am
    Post #24 - April 16th, 2015, 9:41 am Post #24 - April 16th, 2015, 9:41 am
    The James Beard Foundation will hold part of its annual culinary awards ceremony in Chicago again in 2016 and 2017, lending further credence to the city's reputation as a top-tier dining destination.

    http://www.chicagobusiness.com/article/ ... rough-2017
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin
  • Post #25 - April 16th, 2015, 11:12 am
    Post #25 - April 16th, 2015, 11:12 am Post #25 - April 16th, 2015, 11:12 am
    FYI - Culinary Historians is hosting Susan Ungaro, President of the James Beard Foundation on May 2nd. You can fine more information here.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #26 - March 15th, 2017, 1:14 pm
    Post #26 - March 15th, 2017, 1:14 pm Post #26 - March 15th, 2017, 1:14 pm
    10 Chicago restaurants, restaurateurs among James Beard Award finalists for 2017

    http://www.chicagotribune.com/dining/re ... story.html
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin
  • Post #27 - May 2nd, 2017, 7:36 am
    Post #27 - May 2nd, 2017, 7:36 am Post #27 - May 2nd, 2017, 7:36 am
    James Beard Awards name Topolobampo nation's Outstanding Restaurant
    http://www.chicagotribune.com/dining/restaurants/ct-james-beard-award-winners-2017-20170501-story.html
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin
  • Post #28 - May 2nd, 2017, 8:07 pm
    Post #28 - May 2nd, 2017, 8:07 pm Post #28 - May 2nd, 2017, 8:07 pm
    Congratulations to the Baylesses and Topolobampo!
    "I would gladly pay you Tuesday for a hamburger today."
  • Post #29 - February 15th, 2018, 4:17 pm
    Post #29 - February 15th, 2018, 4:17 pm Post #29 - February 15th, 2018, 4:17 pm
    Boka Group, North Pond, Mi Tocaya Highlight Chicago’s 2018 James Beard Award Semifinalists

    https://chicago.eater.com/2018/2/15/170 ... lists-2018
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin
  • Post #30 - March 14th, 2018, 10:35 am
    Post #30 - March 14th, 2018, 10:35 am Post #30 - March 14th, 2018, 10:35 am
    Chicago scores 14 James Beard Award finalists, sweeping best chef Great Lakes for 3rd year

    http://www.chicagotribune.com/dining/ct ... story.html
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin

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