National Dining Guide
The 2017 James Beard Award Winners Are…
By Alex Starace
Best New Restaurant: Le Coucou
138 Lafayette Street, NYC • (212) 271-4252 • www.lecoucou.com
Chef Daniel Rose’s first stateside restaurant, Le Coucou has a classic French menu with an American twist. The inventiveness and the ever-fresh ingredients make it a must-try in SoHo.
Outstanding Chef: Michael Solomonov – Zahav
237 St. James Place, Philadelphia • (215) 625-8800 • www.zahavrestaurant.com
Born in Israel and raised in Pittsburgh, Solomonov previously won the 2011 James Beard Awards for “Best Chef, Mid-Atlantic.” His small-plate restaurant, Zahav, brings the authentic flavors of Israel to Philadelphia, with a modern interpretation.
Outstanding Pastry Chef: Ghaya Oliveira – Daniel
60 E. 65th Street, NYC • (212) 288-0033 • www.daniel.nyc.com
Ghaya Oliveira’s traditional-yet-creative pastries are to die for at Daniel, a French restaurant on the Upper East Side inspired by the seasons, with a world-class wine list.
Outstanding Restaurant: Topolobampo
445 N. Clark Street, Chicago • (312) 661-1434 • www.rickbayless.com
Rick Bayless’s most elegant location, this contemporary Mexican restaurant allows diners to choose their own tasting menu, based on whether they’re most interested in having a “vibrant,” “soulful,” or “enchanting” meal.
Outstanding Restaurateur: Stephen Starr, Starr Restaurants
Stephen Starr, who’s been in the restaurant and entertainment business since age 21, heads 33 restaurants across the East Coast, including the 2017 James Beard best new restaurant, Le Coucou, and several south Florida restaurants, like Le Zoo, Upland and Makoto.
Rising Star Chef: Zachary Engel, Shaya
4213 Magazine Street, New Orleans • (504) 891-4213 • www.shayarestaurant.com
Zachary Engel cut his teeth at Michael Solomonov’s Zahav, and has since branched out on his own. His current restaurant, Shaya, is modern Israeli, a fusion of Southern flavors and Mediterranean-inspired dishes.
Outstanding Bar Program: Arnaud’s French 75 Bar
813 Rue Bienville, New Orleans • (504) 523-5433 • www.arnaudsrestaurant.com
Enjoy classic cocktails or inventive new concoctions at this bar in the French Quarter, part of Arnaud’s restaurant, which has defined New Orleans fine dining since 1918.
Outstanding Wine, Beer or Spirits Professional: Sam Galagione, Dogfish Head Craft Brewery
Brewery: 6 Cannery Village Center, Milton, DE • (302) 684-1100.
Brewpubs: 316 and 320 Rehoboth Ave, Rehoboth Beach, DE • (302) 226-2739.
Sam Galagione is known for his experimental craft beers, with wild ingredients like maple syrup or black limes. Dogfish Head Brewery is also known for its line of India Pale Ales, making a visit a must if you’re in Delaware.
2017 Humanitarian of the Year: Denise Cerreta – One World Everybody Eats
Salt Lake City
Denise Cerreta’s non-profit is dedicated to increasing food security through a pay-what-you-can restaurant model. There are over 60 restaurants in the organization’s network. Find one near you at www.oneworldeverybodyeats.org.
2017 James Beard Foundation Lifetime Achievement Award: Nora Pouillon – Restaurant Nora
2132 Florida Avenue NW, Washington, DC • (202) 462-5143 • www.noras.com
A long-time champion of organic, environmentally conscious food, Nora Pouillon has been on the forefront of eating healthily and sustainably. Her Restaurant Nora was the first certified organic restaurant in the United States.
Best Chef: Great Lakes (IL IN, MI, OH): Sarah Gruenberg – Monteverde
1020 W Madison Street, Chicago • (312) 888-3041 • www.monteverdechicago.com
A native Texan, Sarah Grueneberg opened Monteverde in the hot West Loop neighborhood. Patrons enjoy modern Italian with traditional flourishes, such as the authentic in-house balsamic vinegar, stored in barrels known as a “batteria.”
Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA): Greg Vernick – Vernick Food & Drink
2031 Walnut Street, Philadelphia • (267) 639-6644 • www.vernickphilly.com
Growing up, Greg Vernick’s mother owned a restaurant and his grandfather owned a butcher’s shop, making the culinary arts a natural choice for his profession. He opened Food & Drink with his wife Julie, offering seasonal contemporary American cuisine.
Best Chef: Midwest (IA,KS, MN, MO, NE, ND, SD, WI): Kevin Nashan, Sidney Street Café
2000 Sidney Street, St. Louis • (314) 771-5777 • www.sidneystreetcafestl.com
Kevin Nashan blends his Spanish and New Mexican heritage, French training, and Southern elements together for the fare at Sidney Street Café. Not to be missed, the café’s on-site garden supplies fresh produce for the menu, as well as for the neighborhood.
Best Chef: New York City (Five Boroughs): Marco Canora – Hearth
403 East 12th Street, New York • (646) 602-1300 • www.restauranthearth.com
Known for popularizing bone broth in NYC, Marco Canora has been promoting healthy fine dining in Manhattan since 2003, when he opened Hearth. His restaurant uses seasonal, locally sourced ingredients, which are prepared with an Italian influence.
Best Chef: Northeast (CT,MA, ME, NH, NY State, RI, VT): Andrew Taylor and Mike Wiley – Eventide Oyster Co.
86 Middle Street, Portland, ME • (207) 774-8538 • www.eventideoysterco.com
Neither Taylor nor Wiley attended cooking school, but their love of food and running a crisp business means that Eventide is always hopping. This revival of the classic oyster bar includes culinary surprises and occasional Asian-inspired inflections.
Best Chef: Northwest (AK, ID, MT, OR, WA, WY): Gabrielle Quiñónez Denton and Greg Denton – Ox
2225 NE Martin Luther King Jr. Boulevard, Portland, OR • (503) 284-3366 • www.oxpdx.com
This husband-and-wife cooking duo debuted Ox in 2012. Inspired by the wood-grilling tradition of Argentina, this steakhouse has classic cuts with chimichurri, as well as fish and local ingredients to match the Pacific Northwest palate.
Best Chef: South (AL, AR, FL, LA, MS, PR): Rebecca Wilcomb – Herbsaint
701 St. Charles Ave, New Orleans • (504) 524-4114 • www.herbsaint.com
Rebecca Wilcomb is the second “Best Chef: South” to come out of Herbsaint, a mainstay on New Orleans’ best restaurant lists. The contemporary seasonal French-Southern cuisine perfectly matches the restaurant’s St. Charles Avenue location.
Best Chef: Southeast (GA, KY, NC, SC, TN, WV): Steven Satterfield – Miller Union
999 Brady Ave NW, Atlanta • (678) 733-8550 • www.millerunion.com
A member of Slow Food Atlanta, Steven Satterfield is dedicated to seasonal, local cooking. His restaurant, Miller Union, embodies these traits with a New American fare. It was also a 2017 James Beard Finalist for “Outstanding Wine Program.”
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT): Hugo Ortega – Hugo’s Houston
1600 Westheimer, Houston • (713) 524-7744 • www.hugosrestaurant.net
A native of Mexico City, Hugo Ortega immigrated to the United States in 1984. He has four well-known restaurants in Houston. His Hugo’s Houston is traditional Mexican cuisine at its finest, supplemented with award-winning wine, cocktail and tequila menus.
Best Chef: West (CA, HI, NV): Corey Lee – Benu
22 Hawthorne Street, San Francisco • (415) 685-4860 • www.benusf.com
A two-time James Beard Award winner, Corey Lee won his first at French Laundry. His current restaurant, Benu, is tasting-menu only, has the ever-coveted three Michelin stars and its own cookbook. A high-end contemporary American restaurant with Asian influences, it’s not to be missed.
AND THE JAMES BEARD AWARD NOMINEES 2017 ARE….
The following is a list of nominees that were announced in March 2017
The annual James Beard Awards, “The Oscars of Food,” celebrates the crème de la crème of the culinary world in the United States. International Opulence is a proud member of the James Beard Foundation and shares in the enthusiasm for the exalted nominees. Below is a selection of semi-finalists featured in the Spring 2017 issue of International Opulence – winners will be announced on May 1, 2017.
350 S. County Rd., Palm Beach, FL • (561) 833-3450 • buccanpalmbeach.com
James Beard Nom: Best Chef: South, Clay Conley
Chef Clay Conley incorporates culinary techniques discovered in his global travels. This is Conley’s third nomination.
251 N.W. 25th St., Miami, FL (786) 577-0150 • kyumiami.com
James Beard Nom: Best New Restaurant
This modern Asian-inspired restaurant echoes Wabi-sabi, the art of finding perfection in something imperfect.
3. ZAK THE BAKER
295 NW 26th St., Miami, Florida • (786) 294-0876 and 405 N.W. 26th St., Miami, FL • (786) 347-7100 • zakthebaker.com
James Beard Nom: Outstanding Baker
Zak Stern went from baking breads in his garage to creating a bread empire.
4. RICHARD GONZMART
James Beard Nom: Outstanding Restaurateur for the following three venues:
• The Columbia
Locations in Tampa, Sarasota, St. Augustine, Clearwater, Orlando. This is Florida’s oldest and the largest Spanish restaurant in the world.
• Goody Goody
Hyde Park Village, 1601 W. Swann Ave, Tampa, FL • (813) 308-1925 • goodygoodyburgers.com
This Tampa landmark offers classic diner fare.
223 N.W. 23rd St., Miami, FL (305) 573-5996 • www.altermiami.com
James Beard Nom: Brad Kilgore, Rising Star Chef of the Year
Inventive fine-dining using locally sourced, seasonal ingredients. This is Alter’s second nomination.
6. LUMA ON THE PARK
290 S. Park Ave., Winter Park, FL • (407) 599-4111 • www.lumaonpark.com
James Beard Nom: Brandon McGlamery, Best Chef: South
Menu focuses on local, seasonal ingredients, responsibly farmed meats, and sustainable seafood.
7. EL IDEAS
2419 W 14th St., Chicago, IL (312) 226-8144 • elideas.com
James Beard Nom: Phillip Foss, Best Chef: Great Lakes
Phillip Foss delivers a unique, unpretentious dinner party by cutting out all the fuss: one seating, simultaneous serving, and meals prepaid so guests can linger or leave. The Michelin-starred eatery is BYO.
500 N Clark St., Chicago, IL (312) 321-6242 • naha-chicago.com
James Beard Nom: Carrie Nahabedian, Outstanding Chef
Nahabedian’s seasonal Mediterranean cuisine keeps fans coming back to this Michelin star eatery.
NEW YORK CITY
11. LE COUCOU
138 Lafayette St., New York, NY • (212) 271-4252 • www.lecoucou.com
James Beard Nom: Best New Restaurant
Acclaimed restaurateur Stephen Starr has teamed up with Paris-trained chef Daniel Rose to offer classic French fare.
12. THE DEAD RABBIT
30 Water St., New York, NY (646) 422-7906 • www.deadrabbitnyc.com
James Beard Nom: Outstanding Bar Program
The “World’s Best Bar” lures hundreds of cocktail enthusiasts weekly for its vintage cocktails and small plates.
54 E. 1st St. #1, New York, NY (212) 677-6221 • prunerestaurant.com
James Beard Nom: Gabrielle Hamilton, Outstanding Chef
The brunch menu offers 15 different Bloody Marys and Dutch-style pancakes. New American fare is also impressive.
240 Central Park S., New York, NY (212) 582-5100 • marea-nyc.com
James Beard Nom: Outstanding Service
Meaning “tide” in Italian, Marea provides seamless service and coastal seafood in a chic Central Park South setting.
15. PINEAPPLE AND PEARLS
715 8th St. SE, Washington, DC (202) 595-7375 • pineappleandpearls.com
James Beard Nom: Best New Restaurant
Playful and inventive American tasting menu awarded 2 Michelin stars.
1015 7th St. NW, Washington, DC • (202) 737-7700 • kinshipdc.com
James Beard Nom: Eric Ziebold, Outstanding Chef
Nouveau American cuisine has loyal followers returning to this minimalist-chic, Michelin-star spot.
480 7th St. NW, Washington, DC • (202) 628-7949 • www.jaleo.com
James Beard Nom: Outstanding Restaurant
Super-star Chef José Andrés wows diners, bringing flavors of Spain to D.C. with both cutting-edge tapas, savory paellas and sangrias.
18. TARTINE MANUFACTORY
595 Alabama St., San Francisco, CA • (415) 757-0007 • www.tartinemanufactory.com
James Beard Nom: Best New Restaurant
This warehouse setting redefines open-kitchen. Diners can view bread making and coffee roasting.
10100 Constellation Blvd., Los Angeles, CA (310) 279-4180 • craftlosangeles.com
James Beard Nom: Shannon Swindle, Outstanding Pastry Chef
Pastry delicacies like Funnel Cake with Rhubarb Jam and Vanilla Crème Fraîche.
587 St Helena Hwy., St Helena, CA • (707) 967-0550 • presssthelena.com
James Beard Nom: Outstanding Wine Program
This country-chic eatery set in a farmhouse offers phenomenal steaks and impressive Napa wine list.
THE FOLLOWING EVENTS TAKE PLACE AT THE JAMES BEARD HOUSE• 167 W 12TH STREET, NYC
A Decade of Japanese Elegance JBF Award Winner Tim Cushman, Co-Owner/Beverage Director Nancy Cushman, and Nathan Gould, O Ya, Boston / JBF members $210, general public $260
Tour of Greece George Pagonis, Kapnos, Washington, D.C. / JBF members $135, general public $175
Canadian West Coast Wild Ned Bell, Ocean Wise at Vancouver Aquarium, Vancouver / Featuring wines from British Columbia / JBF members $135, general public $175
Northern California Style JBF Award Winner Charlie Palmer, Charlie Palmer Group, Multiple Locations Nationwide / Luke Knox, Burritt Room + Tavern at the Mystic Hotel, San Francisco / Levi Mezick, Harvest Table, St. Helena, CA / Jeffery Russell, Charlie Palmer Steak at the Archer Hotel Napa, Napa, CA (opening summer 2017) / Scott Romano, Dry Creek Kitchen, Healdsburg, CA / JBF members $160, general public $210
Calling All Beer Lovers! Celebrating National Beer Day / Adam Dulye, Brewers Association, Boulder, CO / Stay tuned for additional chefs and brewers / JBF members $135, general public $175
Cuisine of the Sun Cindy Hutson and Delius Shirley, Zest, Miami / JBF members $135, general public $175
Second Night of Passover Celebrating Mexican-Jewish Heritage / Cookbook Author/Television Personality Pati Jinich, Pati’s Mexican Table, Washington, D.C. / Fany Gerson, Dough and La Newyorkina, NYC / Rafael Zaga, Marea, NYC / Special Time: 6:00 P.M. / JBF members $135, general public $175
Rites of Spring Rhy Waddington, Winged Foot Golf Club, Mamaroneck, NY / JBF members $135, general public $175
Songkran: Thai New Year Justin Scheihing, Mai Thai, Boise, ID / JBF members $135, general public $175
Brooklyn–Norway Collaboration Greg Baxtrom, Olmsted, Brooklyn, NY / Christopher Haatuft, Lysverket, Bergen, Norway / JBF members $160, general public $210
Small Towns, Big Flavors Ian Boden, The Shack, Staunton, VA / David Bancroft, Acre, Auburn, AL / Clark Barlowe, Heirloom, Charlotte, NC / Travis Milton, Shovel & Pick, Bristol, TN / Pastry Chef Kim Adams, Chef & the Farmer, Kinston, NC / JBF members $135, general public $175
Italian Icon JBF Award Winner Tony Mantuano, Joe Flamm, and Sommelier Rachel Lowe, Spiaggia, Chicago / JBF members $210, general public $260
Threesomes Eric LeVine, Morris Tap & Grill, Randolph, NJ, and Paragon Table & Tap, Clark, NJ / JBF members $135, general public $175
Spain Meets Israel John Gorham and Beverage Director Mindy Cook, Toro Bravo, Portland, OR / Kasey Mills, Mediterranean Exploration Company, Portland, OR / JBF members $135, general public $175
Pocono Panache Richard Beichner, Skytop Lodge, Skytop, PA / Ken Gladysz, The Hotel Hershey, Hershey, PA / Michael Pineda, Omni Bedford Springs Resort, Bedford, PA / Stevan Sundberg, Woodloch Resort, Hawley, PA / JBF members $135, general public $175
Elegant Country Getaway Christopher Albrecht, The Ryland Inn, Whitehouse Station, NJ / JBF members $135, general public $175
Bistro to Barbecue Ray Gruezke, Rue 127 and Frey Smoked Meat Co., New Orleans / JBF members $135, general public $175
Modern Appalachia Spring Richard and Anne Arbaugh, South Hills Market and Café, Charleston, WV / JBF members $135, general public $175
Global Hot Spot Timon Balloo, SUGARCANE raw bar grill, Las Vegas and Miami / JBF members $135, general public $175
Charleston Meets Maui Brett McKee, McKee’s at 139B, Charleston, SC / Sabra Ricci, Cookin Productions, Maui, HI / JBF members $135, general public $175
Spring Jam Session Greg Griffie and Richard Garcia, Crescent Hotels & Resorts, North America / John DuToit, Granada Bar and Grill at Embassy Suites by Hilton Scottsdale Resort, Scottsdale, AZ / Richard Falbo, Vinifera Wine Bar & Bistro at the Westin Reston Heights, Reston, VA / Jay Hunter, Horseshoe Bay Resort, Horseshoe Bay, TX / JBF members $135, general public $175
Hip Gastropub Mogan Anthony, Village Social Kitchen + Bar, Mount Kisco, NY / JBF members $135, general public $175
Harlem EatUp! Stay tuned for chefs / JBF members $160, general public $210
New England Larder JBF Award Winner Susan Regis and Peter McKenzie, Shepard, Cambridge MA / JBF members $135, general public $175
D.C. Power Spot John Melfi, The Oval Room, Washington, D.C. / JBF members $135, general public $175
Dallas Decadence Christopher Patrick, Abacus, Dallas / JBF members $135, general public $175
Sexy Flavors of Spain JBF Award Winner Christopher Lee, Barcelona Wine Bar & Restaurants, Connecticut, Georgia, Massachusetts, Pennsylvania, Tennessee, Virginia, and Washington, D.C. / Marcellus Coleman, Barcelona Wine Bar, Boston / Joseph Paire, Barcelona Wine Bar Cathedral Heights, Washington, D.C. / Paras Shah, Barcelona Wine Bar, Philadelphia / Alex Ureña, Barcelona Wine Bar 14th Street, Washington, D.C. / JBF members $135, general public $175
Italian Heritage Joe Cicala, Le Virtù, Philadelphia / JBF members $135, general public $175
New England Gem Lee Frank, Otis. Restaurant, Exeter, NH / JBF members $135, general public $175
The Flavors of Canada Host Anita Stewart, University of Guelph, Guelph, Ontario / Chris Aerni, Rossmount Inn, St. Andrews, New Brunswick / Jason Bangerter, Langdon Hall Country House Hotel & Spa, Cambridge, Ontario / Warren Barr, The Pointe Restaurant at Wickaninnish Inn, Tofino, Vancouver Island, British Columbia / Derek Bendig, Fairmont Chateau Whistler, Whistler, British Columbia / John Bishop, Bishop’s, Vancouver, British Columbia / Stephan Drolet, Bearfoot Bistro, Whistler, British Columbia / Patrick Gayler, Terrace Restaurant at Mission Hill Family Estate Winery, West Kelowna, British Columbia / Milton Rebello, Wascana Country Club and Skye Café & Bistro, Regina, Saskatchewan / David Sider, Restaurant at Redstone Winery, Niagara, Ontario / Francis Wolf, Le Hatley Restaurant at Manoir Hovey, North Hatley, Quebec / JBF members $135, general public $175
Shepherd and Friends Lamb Shepherd Craig Rogers, Border Springs Farm, Patrick Springs, VA / Walter Bundy, Shagbark, Richmond, VA / Brandon Carter, FARM, Bluffton, SC / Greg McPhee, The Anchorage, Greenville, SC / JBF members $135, general public $175
Stay tuned for more May 2017 Beard House events!
LOUIE BOSSI’S RISTORANTE, BAR, PIZZERIA
1032 E Las Olas Blvd, Fort Lauderdale, FL 33301, (954) 356-6699 • www.louiebossi.com
One to watch… Editor predicts potential future James Beard look for this one!
Homemade the old-world way is the name of the game at this Italian stunner. With Neapolitan house-baked pies, fresh-made pastas daily, in-house dried salumi for killer charcuterie platters, hearth-baked breads, dry-aged steaks and wood hearth cooked pizzas, and divine from-scratch desserts (don’t miss the tiramisu!), Louie Bossi is Fort Lauderdale’s hot spot.
Growing up in an Italian household in New York, he remembers the aromas of roasted garlic and fresh meatballs sizzling from his family’s kitchen. Raised by a single mother juggling three jobs, Bossi taught himself to cook at the age of 8, working his way up to cook at a pizzeria where he developed a love for the art of pizza making. Bossi relocated to Florida in 2000 and eventually earned the coveted Executive Chef position at Big City Tavern. Bossi is certified from Chef Brian Polcyn in the ancient art and technique of charcuterie, and is a certified Master Pizza Maker from The Scuola Italiana Pizzaoili in San Francisco.
The food and style reflects Carrie Nahabedian’s love of France. Think foie gras, squab and lamb saddle dishes in a refined, sexy ambience with fine china and French linens. Pastry Chef Craig Harzewski’s desserts incorporate farmer’s market components with unique presentations.
Noodle Bar serves ramen and a roster of seasonal dishes. The fried chicken and the caviar for 4-8 people requires an advance online reservation. Otherwise, Noodle Bar is a walk-in only restaurant. Momofuku’s pork buns originated here.
Modern farmhouse style and a French-influenced American menu, plus wood-burning oven & sidewalk seats.
THE SLANTED DOOR
One Ferry Building #3, San Francisco, CA 94111, 415-861-8032 • www.slanteddoor.com
James Beard Nod: Outstanding Restaurant Nominee 2008
Outstanding Wine Service Semi-Finalist 2008
Outstanding Restaurant Semi-Finalist 2011; Nominee 2013; Winner 2014
Executive Chef Charles Phan travels to the original source region of his ingredients, studies the traditional flavors and techniques, and then re-creates the original using contemporary methods and local ingredients.
THE PALME D’OR
1200 Anastasia Avenue, Coral Gables, FL 33134, (877) 624-2830 • www.biltmorehotel.com
James Beard Nod: Outstanding Wine Service Semi-Finalist 2008 and 2009, Outstanding Service Semi-Finalist 2009
Guests take part in a truly authentic fine dining French culinary experience prepared by Michelin starred and James Beard “Rising Star” nominee Chef Gregory Pugin. Using fresh, local and sustainable ingredients, Pugin gives each guest the feeling of being transported to France for an evening.