James Beard Semifinalist From Alameda: 2020

ALAMEDA, CA — The James Beard Foundation has released its list of semifinalists, including one in Alameda, for its 30th annual culinary awards competition.

The awards are regarded as the Oscar Awards of the culinary industry.

The semifinalists are in 11 categories: best new restaurant; outstanding restaurant; outstanding baker; outstanding pastry chef; outstanding chef; rising chef stars age 30 or younger; outstanding bar program; outstanding wine program; outstanding wine, beer or spirits producer; outstanding restaurateur; and outstanding hospitality.

In Alameda, the semifinalist is Lance Winters, St. George Spirits in the category Outstanding Wine, Beer or Spirits Producer. Also check out the nominees in Berkeley, Oakland and San Francisco.

James Beard Foundation Semifinalists: The Full List

Finalists in all categories will be announced at a news conference at 9 a.m. EDT on March 25 in Philadelphia.

The list of semifinalists was voted on by more than 600 judges from across the country. The same group of judges — who include leading regional restaurant critics, food and wine editors, culinary instructors and past James Beard winners — vote to determine the finalists. The votes are tabulated by independent auditors from EisnerAmper.

The winners will be announced in May.

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Full List:
Best New Restaurant

• Automatic Seafood & Oysters, Birmingham, Alabama
• Beit Rima, San Francisco
• The Blind Goat, Houston
• Cocina al Fondo, San Juan, Puerto Rico
• Cultura, Asheville, North Carolina
• Demi, Minneapolis
• Eem, Portland, Oregon
• Fox & the Knife, Boston
• Gado Gado, Portland, Oregon
• Gianna, New Orleans
• Golden Diner, New York City
• Il Nido, Seattle
• iNDO, St. Louis
• Kalaya, Philadelphia
• Kāwi, New York City
• Lazy Betty, Atlanta
• Nightshade, Los Angeles
• Oak Hill Café & Farm, Greenville, South Carolina
• Pasjoli, Santa Monica, California
• Rooster & Owl, Washington, D.C.
• Saffron De Twah, Detroit
• Salaryman, Dallas
• Squable, Houston
• Sunday Vinyl, Denver
• Tanám, Somerville, Massachusetts
• Thamee, Washington, D.C.
• Thattu, Chicago
• Tzuco, Chicago
• Vecina, Phoenix
• Verjus, San Francisco

Outstanding Baker

• Kim Boyce, Bakeshop, Portland, Oregon
• Spencer Budros, Pistacia Vera, Columbus, Ohio
• Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, Virginia
• Tova du Plessis, Essen Bakery, Philadelphia
• Graison Gill, Bellegarde Bakery, New Orleans
• Zachary Golper, Bien Cuit, New York City
• Clyde Greenhouse, Kessler Baking Studio, Dallas
• Don Guerra, Barrio Bread, Tucson, Arizona
• Briana Holt, Tandem Coffee + Bakery, Portland, Maine
• Maura Kilpatrick, Sofra Bakery, Cambridge, Massachusetts
• Ayako Kurokawa, Burrow, New York City
• Lisa Ludwinski, Sister Pie, Detroit
• Moshit Mizrachi-Gabbitas, Janjou Pâtisserie, Boise, Idaho
• David Norman, Easy Tiger Bake Shop & Beer Garden, Austin
• Taylor Petrehn, 1900 Barker, Lawrence, Kansas
• Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, Missouri
• Avery Ruzicka, Manresa Bread, Los Gatos, California
• Matt Tinder, Saboteur Bakery, Bremerton, Washington
• Chris Wilkins, Root Baking Co., Atlanta
• Na Young Ma, Proof Bakery, Los Angeles

Outstanding Bar Program

• Anvil Bar & Refuge, Houston
• The Atomic Lounge, Birmingham, Alabama
• The Baldwin Bar, Woburn, Massachusetts
• Bar Leather Apron, Honolulu
• Clavel Mezcaleria, Baltimore
• Colita, Minneapolis
• Existing Conditions, New York City
• Expatriate, Portland, Oregon
• Horse Inn, Lancaster, Pennsylvania
• Kimball House, Decatur, Georgia
• La Factoría, San Juan, Puerto Rico
• Las Almas Rotas, Dallas
• Leyenda, Brooklyn, New York
• Little Rituals, Phoenix
• Lost Lake, Chicago
• OTOTO, Los Angeles
• Novare Res Bier Café, Portland, Maine
• Sugar House, Detroit
• Trick Dog, San Francisco
• Williams & Graham, Denver

Outstanding Chef

• Andrew Carmellini, Locanda Verde, New York City
• Ann Cashion, Johnny's Half Shell, Washington, D.C.
• John Fleer, Rhubarb, Asheville, North Carolina
• Nobuo Fukuda, Nobuo at Teeter House, Phoenix
• Sarah Grueneberg, Monteverde, Chicago
• Gavin Kaysen, Spoon and Stable, Minneapolis
• Melissa Kelly, Primo, Rockland, Maine
• David Kinch, Manresa, Los Gatos, California
• Christopher Kostow, The Restaurant at Meadowood, St. Helena, California
• Corey Lee, Benu, San Francisco
• Ludo Lefebvre, Trois Mec, Los Angeles
• Donald Link, Herbsaint, New Orleans
• Maricel Presilla, Cucharamama, Hoboken, New Jersey
• Missy Robbins, Lilia, New York City
• Gabriel Rucker, Le Pigeon, Portland, Oregon
• Holly Smith, Cafe Juanita, Kirkland, Washington
• Ana Sortun, Oleana, Cambridge, Massachusetts
• Vikram Sunderam, Rasika, Washington, D.C.
• Marc Vetri, Vetri Cucina, Philadelphia
• Justin Yu, Theodore Rex, Houston

Outstanding Hospitality

• 15 Fox Place, Jersey City, New Jersey
• 1919, San Juan, Puerto Rico
• Angus Barn Steakhouse, Raleigh, North Carolina
• Black Trumpet Bistro, Portsmouth, New Hampshire
• Brigtsen's, New Orleans
• Canlis, Seattle
• Chez Fonfon, Birmingham, Alabama
• Dominique Ansel Bakery, New York City
• HOBNOB, Racine, Wisconsin
• Hugo's, Houston
• Kai, Phoenix
• Leon’s Fine Poultry & Oyster Shop, Charleston, South Carolina
• Love Handle, Indianapolis
• Marcel's, Washington, D.C.
• Mi Nidito Restaurant, Tucson, Arizona
• Mistral, Boston
• Pekin Noodle Parlor, Butte, Montana
• Saison, San Francisco
• Swan Oyster Depot, San Francisco
• Zingerman's Roadhouse, Ann Arbor, Michigan

Outstanding Pastry Chef

• Antonio Bachour, Bachour, Coral Gables, Florida
• Neil Blazin, Driftwood Oven, Pittsburgh
• Lincoln Carson, Bon Temps, Los Angeles
• Ali and Kevin Cohane, Persephone, Jackson, Wyoming
• Renae Connolly, Benedetto, Cambridge, Massachusetts
• Juan Contreras, Atelier Crenn, San Francisco
• Megan Garrelts, Rye, Leawood, Kansas
• Sylvia Gould, Kool Beanz Cafe, Tallahassee, Florida
• Maggie Huff, Homewood, Dallas
• Margarita Manzke, République, Los Angeles
• Claudia Martinez, Tiny Lou's, Atlanta
• Mimi Mendoza, Senia, Honolulu
• Diane Moua, Spoon and Stable, Minneapolis
• Natasha Pickowicz, Flora Bar, New York City
• Ricardo "Ricchi" Sanchez, Bullion, Dallas
• Emily Spurlin, Lula Cafe, Chicago
• Krystle Swenson, Crawford and Son, Raleigh, North Carolina
• Katherine Thompson, Thompson Italian, Falls Church, Virginia
• Miro Uskokovic, Gramercy Tavern, New York City
• Country Velador, Super Chunk Sweets & Treats, Scottsdale, Arizona

Outstanding Restaurant

• Boka, Chicago
• Bolete, Bethlehem, Pennsylvania
• FIG, Charleston, South Carolina
• Fore Street, Portland, Maine
• Frasca Food and Wine, Boulder, Colorado
• Hà VL, Portland, Oregon
• House of Prime Rib, San Francisco
• Jaleo, Washington, D.C.
• Kogi BBQ, Los Angeles
• Komi, Washington, D.C.
• La Morada, New York City
• Mai Lee, Brentwood, Missouri
• Michael's Genuine Food & Drink, Miami
• Neptune Oyster, Boston
• Pizzeria Bianco, Phoenix
• The Original Ninfa's on Navigation, Houston
• Quince, San Francisco
• Restaurant Alma, Minneapolis
• SriPraPhai, New York City
• Sushi Den, Denver

Outstanding Restaurateur

• Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)
• Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa)
• JoAnn Clevenger, Upperline Restaurant, New Orleans
• Sameer Eid and Samy Eid, Birmingham, Michigan, and Detroit (Phoenicia, Forest, Leila)
• Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others)
• Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso)
• Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Public Greens, Bar One Fourteen, and others)
• Jennifer Jasinski, Beth Gruitch, Crafted Concepts, Denver (Rioja, Bistro Vendôme, Stoic & Genuine, and others)
• Mike Mastro and Jeff Mastro, Prime Steak Concepts, Scottsdale, Arizona (Dominick’s Steakhouse, Steak 44, Ocean 44)
• Thomas McNaughton, David Steele and David White, Ne Timeas Restaurant Group, San Francisco (Flour + Water, Central Kitchen, Trick Dog)
• Larry McGuire, McGuire Moorman Hospitality, Austin (Jeffrey's, Perla’s, Pool Burger, and others)
• Jay McSharry, Portsmouth, NH (Jumpin' Jay's Fish Cafe, Vida Cantina, Moxy, and others)
• Ouita Michel, Ouita Michel Family of Restaurants, Lexington, Kentucky (Holly Hill Inn, The Midway Bakery and Cafe, Honeywood, and others)
• Willy Ng, Magic Gourmet Trading, San Francisco (Koi Palace, Dragon Beaux, Palette Tea House)
• Akkapong “Earl” Ninsom, Portland, Oregon (Langbaan, PaaDee, Hat Yai)
• Steve Palmer, The Indigo Road, Charleston, South Carolina (Indaco, The Macintosh, O-Ku Sushi, and others)
• Alex Raij and Eder Montero, New York City (La Vara, Saint Julivert Fisherie, Txikito)
• Cookie Till, Margate, NJ (Steve and Cookie's, Ventnor No. 7311)
• Tracy Vaught, H Town Restaurant Group, Houston (Hugo's, Xochi, Caracol, and others)
• Jason Wang, Xi'an Famous Foods, New York City

Outstanding Wine Program

• Bacchanal, New Orleans
• Beholder, Indianapolis
• Canard, Portland, Oregon
• COTE, New York City
• Death & Taxes, Raleigh, North Carolina
• element 47 at The Little Nell, Aspen, Colorado
• Flight Wine Bar, Washington, D.C.
• FnB, Scottsdale, Arizona
• Great China, Berkeley, California
• Grill 23, Boston
• haley.henry, Boston
• Le Caveau, Philadelphia
• L'Oursin, Seattle
• Lucky Palace, Bossier City, LA
• Miller Union, Atlanta
• The Morris, San Francisco
• Night + Market Sahm, Venice, California
• Ops, New York City
• Rosie Cannonball, Houston
• Spiaggia, Chicago

Outstanding Wine, Beer or Spirits Producer

• Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, South Carolina
• Jean Broillet IV, Tired Hands Brewing Company, Ardmore, Pennsylvania
• Cathy Corison, Corison Winery, St. Helena, California
• Brianne Day, Day Wines, Dundee, Oregon
• Austin Evans and Richard Patrick Jr., Cathead Distillery, Jackson, Mississippi
• David Favela, Border X Brewing, San Diego
• Aaron Fox and Daniel de la Nuez, Forthave Spirits, New York City
• Deirdre Heekin, La Garagista Farm + Winery, Barnard, Vermont
• Nancy Irelan and Mike Schnelle, Red Tail Ridge Winery, Penn Yan, New York
• Marika Josephson and Aaron Kleidon, Scratch Brewing Company, Ava, Illinois
• Drew Kulsveen, Willett Distillery, Bardstown, Kentucky
• Todd Leopold and Scott Leopold, Leopold Bros., Denver
• Steve Luke, Cloudburst Brewing, Seattle
• André Hueston Mack, Maison Noir Wines, McMinnville, Oregon
• Kim McPherson, McPherson Cellars, Lubbock, Texas
• Stephen Paul, Hamilton Distillers, Tucson, Arizona
• Yoshihiro Sako, Den Sake Brewery, Oakland, California
• Jeffrey Stuffings and Michael Stuffings, Jester King Brewery, Austin
• Rutger de Vink, RdV Vineyards, Delaplane, Virginia
• Lance Winters, St. George Spirits, Alameda, California

Rising Star Chef of the Year

• Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville
• Angel Barreto, Anju, Washington, D.C.
• Nick Bognar, iNDO, St. Louis
• Trigg Brown, Win Son, Brooklyn, New York
• Ana Castro, Thalia, New Orleans
• Valerie Chang, ITAMAE, Miami
• Bria Downey, Clay Pigeon Food & Drink, Fort Worth, Texas
• Alisha Elenz, mfk./Bar Biscay, Chicago
• Robbie Felice, Viaggio Ristorante, Wayne, New Jersey
• Rikki Giambruno, Hyacinth, St. Paul, Minnesota
• Mariana Gonzalez-Trasvina, Bar 'Cino, Newport, Rhode Island
• Jesse Ito, Royal Izakaya, Philadelphia
• Matthew Kammerer, Harbor House Inn, Elk, California
• Zoë Kanan, Simon & The Whale, New York City
• Liz Kenyon, Rupee Bar, Seattle
• Jeanine Lamadieu, Yūgen, Chicago
• Irene Li, Mei Mei, Boston
• Gaby Maeda, State Bird Provisions, San Francisco
• Daniela Moreira, Timber Pizza Co., Washington, D.C.
• Henry Moso, Kabooki Sushi, Orlando, Florida
• Shota Nakajima, Adana, Seattle
• Austin Nickel, Spuntino, Denver
• Johnny Ortiz, /Shed, La Madera, New Mexico
• Lena Sareini, Selden Standard, Detroit
• Ashleigh Shanti, Benne on Eagle, Asheville, North Carolina