Virginia, DC Have 27 James Beard Semifinalists For 2019

WASHINGTON, DC — Seven Virginia and 20 Washington, D.C., restaurants and some of their critically acclaimed chefs and bakers are vying for top honors in one of the nation's most respected food competitions.

The James Beard Foundation released its list of semifinalists Wednesday for best chef and restaurant awards – which have been called the Oscars of the culinary world – and numerous northern Virginia and District of Columbia establishments and chefs made the list (see list below).

The prestigious Restaurant and Chef Award semifinalists represent a wide range of culinary talent, from exceptional chefs and dining destinations nationally and across 10 different regions. The 21 award categories include best new restaurants, outstanding bars, outstanding bakers and rising star chefs 30 years of age or younger.

Here is the Virginia list:

Outstanding Baker

• Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA

Outstanding Service

• Mama J’s, Richmond, VA
• Peking Gourmet Inn, Falls Church, VA

• An Bui, Mekong and The Answer Brewpub, Richmond, VA
• Rutger de Vink, RdV Vineyards, Delaplane, VA

Rising Star Chef of the Year

• Ian Redshaw, Lampo Neapolitan Pizzeria, Charlottesville, VA

Best Chef: Mid-Atlantic

• Sandeep “Sunny” Baweja, Lehja, Richmond, VA

Here is the Washington, D.C. list:

Best New Restaurant

• Ellē, Washington, D.C.
• Spoken English, Washington, D.C.

Outstanding Bar Program

• Columbia Room, Washington, D.C.

Outstanding Chef

• Vikram Sunderam, Rasika, Washington, D.C.
• Fabio Trabocchi, Fiola, Washington, D.C.

Outstanding Pastry Chef

• Pichet Ong, Brothers and Sisters, Washington, D.C.

Outstanding Restaurant

• Jaleo, Washington, D.C.
• Komi, Washington, D.C.

Outstanding Restaurateur

• Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso, Birreria Paradiso)

Outstanding Service

• Marcel’s by Robert Wiedmaier, Washington, D.C.

Outstanding Wine Program

• Tail Up Goat, Washington, D.C.

• Kwame Onwuachi, Kith and Kin, Washington, D.C.

Best Chef: Mid-Atlantic

• Amy Brandwein, Centrolina, Washington, D.C.
• Erik Bruner-Yang, Brothers and Sisters, Washington, D.C.
• Tom Cunanan, Bad Saint, Washington, D.C.
• Jerome Grant, Sweet Home Café, Washington, D.C.
• Haidar Karoum, Chloë, Washington, D.C.
• Jon Sybert, Tail Up Goat, Washington, D.C.
• Kevin Tien, Himitsu, Washington, D.C.
• Nobu Yamazaki, Sushi Taro, Washington, D.C.

The final winners will be announced during a press conference in Houston on Wednesday, March 27. It will be hosted by James Beard Award–winning chef Hugo Ortega at his namesake Mexican restaurant, Hugo's.

The James Beard Foundation solicits entries for the awards in mid-October of each year. They are reviewed by the Restaurant and Chef Committee to determine eligibility and regional representation, and are then voted on by more than 600 judges from across the country to determine the final nominees.

The same group of judges, which is comprised of leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Award winners, then votes on the nominees to select the winners.

Tabulations to determine the nominees and winners are done by independent auditors Lutz & Carr. The governing Awards committee, board of trustees, and staff of the James Beard Foundation do not vote, and the results are kept confidential until the presentation of winners in May.

Click here for the complete list of semifinalists.

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