And The 2013 James Beard Award Goes To...

As we previously mentioned, last night was the biggest night of the year for the American restaurant world as the New York City based non-profit the James Beard Foundation hosted their annual awards gala at Avery Fisher Hall. As with most awards, the results (which rolled out live at an escargot's pace) stirred minor controversy, crushing disappointment and, for those clutching the prized bald man medal at night's end, a reason to party late.

It was without a doubt New York City's year, with several of the big-time categories going to Gotham upstarts and institutions alike. These include Danny Bowien (Mission Chinese) being named Rising Star Chef, Brooks Headley (Del Posto) Outstanding Pastry Chef, Maguy Le Coze (Le Bernardin) Outstanding Restauranteur, Del Posto Outstanding Service and Blue Hill Outstanding Restaurant. For the night's biggest award, Outstanding Chef, Momofuku's David Chang tied with Paul Kahan of Blackbird in Chicago. Otherwise, NYC pretty much owned it. Though, special shouts go to scrappy San Francisco restaurant State Bird Provisions for winning Best New Restaurant.

After the awards were handed out, the press and members of the formerly comatose audience gathered for a cinematic-themed walk-around tasting gala that featured a seaweed cocktail from Chicago's Aviary. People were really excited about that. Nate Appleman, a former James Beard winner and current executive chef at Chipotle, took a page from Pulp Fiction with his bacon-driven Le Royale With Cheese burger. But the best dish of the night was from Best Chef: Northwest winner Gabriel Rucker (of Portland's Le Pigeon) with his inspired buffalo heart-filled acorn crepe with tomatoes and corn smut. Slow. Clap. Here are some photos from the press room. A complete list of winners are below.

Stuart Brioza with prized bald man medal[/caption]
State Bird Provisions owners Nicole Krasinski and Stuart Brioza checking 27 texts after winning[/caption]
Girl and the Goat's Stephanie Izard, winner of Best Chef: Great Lakes[/caption]
Danny Bowien (back) and Wylie Dufresne[/caption]
Danny Bowien (center) with Christina Tosi and friends[/caption]
Del Posto's Brooks Headley, winner of Outstanding Pastry Chef[/caption]
Blackberry Farms' Joseph Lenn (right), winner of Best Chef: Southeast[/caption]
Team Aviary, winner of Outstanding Bar Program[/caption]

2013 James Beard Foundation Outstanding Restaurant Design Awards

75 Seats and Under

For the best restaurant design or renovation in North America since January 1, 2010

Design Firm: Taavo Somer

Designer: Taavo Somer

Project: Isa, Brooklyn, NY

76 Seats and Over

For the best restaurant design or renovation in North America since January 1, 2010

Design Firm: Alejandro Barrios Carrero Designs

Designer: Alejandro Barrios Carrero

Project: Juvia, Miami Beach, FL

2013 James Beard Foundation Restaurant and Chef Awards

Best Chefs in America

Best Chef: Great Lakes (IL, IN, MI, OH)

Stephanie Izard

Girl & the Goat


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

Johnny Monis


Washington, D.C.

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

Colby Garrelts


Kansas City, MO

Best Chef: New York City (Five Boroughs)

Wylie Dufresne

wd ̴50

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

Melissa Kelly


Rockland, ME

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

Gabriel Rucker

Le Pigeon

Portland, OR

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

Tory McPhail

Commander's Palace

New Orleans

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

Joseph Lenn

The Barn at Blackberry Farm

Walland, TN

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

Jennifer Jasinski



Best Chef: West (CA, HI, NV)

Christopher Kostow

The Restaurant at Meadowood

St. Helena, CA

Best New Restaurant

A restaurant opened in 2012 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

State Bird Provisions

San Francisco

Outstanding Wine, Beer, or Spirits Professional

A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least 5 years.

Merry Edwards

Merry Edwards Winery

Sebastopol, CA

Outstanding Wine Program

A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years.

Frasca Food and Wine

Boulder, CO

Outstanding Bar Program

A restaurant that displays and encourages excellence in cocktail, spirit, and/or beer service.

The Aviary


Outstanding Service

Presented by Stella Artois

A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.

Del Posto


Outstanding Pastry Chef

A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.

Brooks Headley

Del Posto


Outstanding Restaurateur

A 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 10 years.

Maguy Le Coze

Le Bernardin


Rising Star Chef of the Year

A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.

Danny Bowien

Mission Chinese Food

San Francisco and NYC

Outstanding Restaurant

A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.

Blue Hill


Outstanding Chef

Presented by All-Clad Metalcrafters

A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.

David Chang (tie)

Momofuku Noodle Bar


Paul Kahan (tie)