James Beard Awards 2016 long lists 45 of NYC's best chefs and restaurants - Metro US

James Beard Awards 2016 long lists 45 of NYC’s best chefs and restaurants

Nick Anderer of Marta was nominated for Best New Chef.
Daniel Krieger

The James Beard Awards long list is here — did your favorite meal of 2015 make the cut?

The finalists for the country’s best restaurants and chefs were announced today, out of over 20,000 nominations submitted. Among the 21 contenders in each of 12 categories, New York City received 44 nods, plus one for Blue Hill at Stone Barns (of course).

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Notably absent are Michael Anthony’s Untitled at the new Whitney Museum, which elevated toast to its own art form, and the other hit of summer, breezy coastal Italian hot spot Santina.

The final decisions will be made by a volunteer panel of over 600 food and drinks journalists, past James Beard winners and culinary teachers. The awards will be presented on May 2 in Chicago.

Best New Restaurant
“A 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.”

Superiority Burger

Outstanding Baker
“A 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.”

Zachary Golper, Bien Cuit
Melissa Weller, Sadelle’s

Outstanding Bar Program
“A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.”

Maison Premiere

Outstanding Chef
“A 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.”

Andrew Carmellini, Locanda Verde

Outstanding Pastry Chef
“A 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.”

Ghaya Oliveira, Daniel
Jennifer Yee, Lafayette

Outstanding Restaurant
“A 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.”

Frankies 457
Momofuku Noodle Bar
The Spotted Pig

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 won a James Beard Foundation chef award in the past five years.”

Ken Friedman (The Spotted Pig, The Breslin, Tosca Café)
Andrew Tarlow (Diner, Marlow & Sons, Reynard, others)

Outstanding Service
“A restaurant in operation five or more years that demonstrates high standards of hospitality and service.”

Blue Hill at Stone Barns, Pocantico Hills, New York
Eleven Madison Park

Outstanding Wine Program
“A 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.”

Momofuku Ko

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

Jeppe Jarnit-Bjergsø, Evil Twin Brewing
Aldo Sohm, Zalto Glass

Rising Star Chef of the Year
“A 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.”

Angela Dimayuga, Mission Chinese Food
Elise Kornack, Take Root
José Ramírez-Ruiz, Semilla
Matt Rudofker, Momofuku Ssäm Bar
Daniela Soto-Innes, Cosme

Best Chef: New York City
“Chefs 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.”

Nick Anderer, Marta
Jonathan Benno, Lincoln Ristorante
Rawia Bishara, Tanoreen
Marco Canora, Hearth
Mario Carbone and Rich Torrisi, Carbone
John Fraser, Narcissa
Markus Glocker, Bâtard
James Kent, The NoMad
Anna Klinger, Al di Là Trattoria
Anita Lo, Annisa
Ignacio Mattos, Estela
George Mendes, Aldea
Carlo Mirarchi, Blanca
Joe Ng, RedFarm
Alex Raij and Eder Montero, Txikito
Bryce Shuman, Betony
Justin Smillie, Upland
Alex Stupak, Empellón Cocina

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