On Wednesday morning, The James Beard Foundation announced its Restaurant and Chef Award semifinalists. JBF Awards, now in its 30th year, recognize professionals in many culinary categories including chefs, restaurants, bars, books, journalism, restaurant design, broadcast media, restaurateurs, leadership, and humanitarian work.
Atlanta names were called many times during the ceremony. This round determines the “long list.” It gets winnowed down to a final list of nominees to be announce March 25. At this time nominations for restaurant design and media are also announced.
Repeat nominee Miller Union was recognized for Outstanding Wine Program. Curated by sommelier/co-owner Neal McCarthy, the wine program was also a nominee last year and 2017. Chef/co-owner Steven Satterfield was nominated four times before winning Best Chef Southeast in 2017.
Decatur’s Kimball House is a semifinalist for Outstanding Bar Program. Last year the restaurant was recognized in two categories: Outstanding Bar program and Outstanding Service.
Lazy Betty is in the category of Best New Restaurant. The Candler Park from Ron Hsu and siblings Howard and Anita Hsu serves beautifully plated tasting menus and often holds pop-ups for up-and-comers.
Also in this category is Adam Evans, formerly of Brezza Cucina. His new restaurant Automatic Seafood and Oysters is in Birmingham, Alabama.
Atlanta native Steve Palmer is a semifinalist in the category of Restaurateur of the Year. Palmer is president and co-founder of Indigo Road Hospitality Group. His recently published a memoir entitled “Say Grace.” Indigo’s restaurants in the Atlanta area include Coletta, Donetto, Oak Steakhouse, O-Ku, Sukoshi, and Tiny Lou’s.
Speaking of Tiny Lou’s, Pastry Chef Claudia Martinez is in the running for Outstanding Pastry Chef. Her desserts are as delicious as they are stunningly beautiful.
Chris Wilkins of Root Making Co. is up for Outstanding Baker. Root Baking Co. has become well known for his in-house milling program inside Ponce City Market where he uses heirloom grains.
Out of the tiny kitchen of 8Arm comes a semifinalist nod for executive chef Maricela Vega. Before she took helm here, she ran Meso-American pop-up Chicomecóatl. Most of her crave-able dishes are plant based.
Twenty chefs comprise the list of semifinalists in Best Chef Southeast, culled from the states of GA, KY, NC, SC, TN, WV. Bryan Furman from B’s Cracklin’ Barbecue earned his second nomination in two years. This is the first nomination for Jiyeon Lee and Cody Taylor of Heirloom Market BBQ. Leonard Lewis of old-school landmark Bones is a first-time semifinalist. This is the fourth nomination for Meherwan Irani of Chai Pani and Botiwalla.
After the finalists are announced in March, JBF will continue to narrow down the list. The awards ceremony takes place on May 4 at the Lyric Opera of Chicago.
