Here Are The 2016 James Beard Awards Finalists

This morning, the James Beard Foundation announced the chef and restaurant award finalists (whittled down from a much longer list of semifinalists) for its annual awards program, which will be presented at Chicago's Lyric Opera on Monday, May 2.

The Beard awards have long been considered the most prestigious culinary awards presented in America, due both to their legacy (they've been given since 1990) and a judging panel made up of industry experts and peers — as opposed to, say, journalists or anonymous inspectors.

Congratulations to those who made this year's list!

Best New RestaurantA 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. 

Death & Taxes, Raleigh, NC

Launderette, Austin

Liholiho Yacht Club, San Francisco

Shaya, New Orleans

Staplehouse, Atlanta

Wildair, NYC

Outstanding BakerA 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 a baker or pastry chef for at least five years.

Joanne Chang, Flour Bakery + Café, Boston

Mark Furstenberg, Bread Furst, Washington, D.C.

Zachary Golper, Bien Cuit, Brooklyn, NY

Belinda Leong and Michel Suas, B. Patisserie, San Francisco

William Werner, Craftsman and Wolves, San Francisco

Outstanding Bar ProgramA restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.

Arnaud's French 75 Bar, New Orleans

Bar Agricole, San Francisco

Clyde Common, Portland, OR

Cure, New Orleans

Maison Premiere, Brooklyn, NY

Outstanding ChefA working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years.

Sean Brock, Husk, Nashville

Suzanne Goin, Lucques, Los Angeles

Donald Link, Herbsaint, New Orleans

Michael Solomonov, Zahav, Philadelphia

Michael Tusk, Quince, San Francisco

Outstanding Pastry ChefA 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 a pastry chef or baker for the past five years.

Meg Galus, Boka, Chicago

Maura Kilpatrick, Oleana, Cambridge, MA

Dolester Miles, Highlands Bar & Grill, Birmingham, AL

Dahlia Narvaez, Osteria Mozza, Los Angeles

Ghaya Oliveira, Daniel, NYC

Jennifer Yee, Lafayette, NYC

Outstanding RestaurantA restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Eligible restaurants must have been in operation 10 or more consecutive years. 

Alinea, Chicago

Frasca Food & Wine, Boulder, CO

Highlands Bar and Grill, Birmingham, AL

Momofuku Noodle Bar, NYC

The Spotted Pig, NYC

Outstanding RestaurateurA working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates 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, Chicago (Boka, Girl & the Goat, Momotaro, Swift & Sons, and others)

Ken Friedman, NYC (The Spotted Pig, the Breslin, Tosca Café)

Michael Mina, Mina Restaurants, San Francisco (Michael Mina, Bourbon Steak, RN74, and others)

Cindy Pawlcyn, Napa, CA (Mustards Grill, Cindy's Backstreet Kitchen, Cindy's Waterfront at the Monterey Bay Aquarium)

Stephen Starr, Starr Restaurants, Philadelphia (Serpico, the Dandelion, Talula's Garden, and others)

Outstanding ServiceA restaurant in operation five or more years that demonstrates high standards of hospitality and service.

Blue Hill at Stone Barns, Pocantico Hills, NY

Eleven Madison Park, NYC

North Pond, Chicago

Quince, San Francisco

Topolobampo, Chicago

Outstanding Wine ProgramA 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. 

Bern's Steakhouse, Tampa, FL

Canlis, Seattle

Commander's Palace, New Orleans

FIG, Charleston, SC

Sepia, Chicago

Outstanding Wine, Beer, or Spirits ProfessionalA beer, wine or spirits professional who has made a significant national impact on the restaurant industry.

Sam Calagione, Dogfish Head Craft Brewery, Milton, DE

Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM

Miljenko Grgich, Grgich Hills Estate, Rutherford, CA

Rob Tod, Allagash Brewing Company, Portland, ME

Harlen Wheatley Buffalo Trace Distillery, Frankfort, KY

Rising Star Chef of the YearA 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.

Alex Bois, High Street on Market, Philadelphia

Angela Dimayuga, Mission Chinese Food, NYC

Grae Nonas, Olamaie, Austin

Matt Rudofker, Momofuku Ssäm Bar, NYC

Daniela Soto-Innes, Cosme, NYC

Jenner Tomaska, Next, Chicago

Best ChefsChefs 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)

Abraham Conlon, Fat Rice, Chicago

Curtis Duffy, Grace, Chicago

Lee Wolen, Boka, Chicago

Erling Wu-Bower, Nico Osteria, Chicago

Andrew Zimmerman, Sepia, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Peter Chang, Peter Chang, Arlington, VA

Eli Kulp, Fork, Philadelphia

Rich Landau, Vedge, Philadelphia

Aaron Silverman, Rose's Luxury, Washington, D.C.

Greg Vernick, Vernick Food & Drink, Philadelphia

Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Paul Berglund, the Bachelor Farmer, Minneapolis

Justin Carlisle, Ardent, Milwaukee

Kevin Nashan, Sidney Street Café, St. Louis

Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN

Kevin Willmann, Farmhaus, St. Louis

Best Chef: New York City (Five Boroughs)

Marco Canora, Hearth

Mario Carbone and Rich Torrisi, Carbone

Anita Lo, Annisa

Jonathan Waxman, Barbuto

Jody Williams, Buvette

Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)

Karen Akunowicz, Myers + Chang, Boston

Brian Hill, Francine, Camden, ME

Zak Pelaccio, Fish & Game, Hudson, NY

Susan Regis, Shepard, Cambridge, MA

Mike Wiley and Andrew Taylor Eventide Oyster Co., Portland, ME

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR

Mike Easton, Il Corvo Pasta, Seattle

Renee Erickson, the Whale Wins, Seattle

Justin Woodward, Castagna, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, FL, LA, MS, PR)

Vishwesh Bhatt, Snackbar, Oxford, MS

Justin Devillier, La Petite Grocery, New Orleans

Jose Enrique, Jose Enrique, San Juan, PR

Slade Rushing, Brennan's, New Orleans

Isaac Toups, Toups' Meatery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Kevin Gillespie, Gunshow, Atlanta

Edward Lee, 610 Magnolia, Louisville, KY

Steven Satterfield, Miller Union, Atlanta

Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Tandy Wilson, City House, Nashville

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Bryce Gilmore, Barley Swine, Austin

Steve McHugh, Cured, San Antonio

Hugo Ortega, Caracol, Houston

Alex Seidel, Fruition, Denver

Justin Yu, Oxheart, Houston

Best Chef: West (CA, HI, NV)

Matthew Accarrino, SPQR, San Francisco

Michael Cimarusti, Providence, Los Angeles

Dominique Crenn, Atelier Crenn, San Francisco

Jeremy Fox, Rustic Canyon, Santa Monica, CA

Corey Lee, Benu, San Francisco

Jon Shook and Vinny Dotolo, Animal, Los Angeles

2016 James Beard Foundation America's Classics

Al Ameer Restaurant, Dearborn, MI

Owners: Khalil Ammar and Zaki Hashem

Brooks' House of BBQ, Oneonta, NY

Owners: Beth and Ryan Brooks

Bully's Restaurant, Jackson, MS

Owners: Tyrone Bully and Greta Brown Bully

Matt's Place Drive-In, Butte, MT

Owners: Robin and Brad Cockhill

Rancho de Chimayó Restaurante, Chimayo, NM

Owner: Florence Jaramillo

2016 James Beard Foundation Who's Who of Food & Beverage in America Inductees

Gina Gallo

Winemaker

Sonoma, CA

Jim Lahey

Baker and proprietor

NYC

Ed Levine

Author and founder of Serious Eats

NYC

Temple Grandin

Author and animal rights activist

Fort Collins, CO

Marcus Samuelsson

Chef and restaurateur

NYC

2016 James Beard Foundation Humanitarian of the Year

Father Greg Boyle

Homeboy Industries

Los Angeles

2016 James Beard Foundation Lifetime Achievement Award

Leah Chase

Dooky Chase's Restaurant

New Orleans