Earlier this year, numerous Atlanta chefs and restaurants were named semifinalists for 2017 James Beard Foundation Awards. Today, the Foundation released its list of finalists. Atlanta names are still in contention for these accolades, considered one of the highest honors for culinarians in the U.S.
Among metro Atlanta chefs still contending for the title of Best Chef: Southeast are Steven Satterfield of Miller Union, and Ryan Smith of Staplehouse. Also vying for the regional title are Ed Lee of 610 Magnolia in Louisville, Ky., John Fleer of Rhubarb in Asheville, N.C., and Andrew Ticer and Michael Hudman of Andrew Michael Italian Kitchen in Memphis.
This marks Satterfield’s fifth year in a row as a finalist in this category.
Satterfield’s Miller Union also remains on the short list for a national award. The restaurant is one of five finalists in the Outstanding Wine Program category.
Atlanta chef Asha Gomez is in the running for one of the Foundation’s media awards, which honor the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists. Gomez was named a finalist for a book award in the American Cooking category for her cookbook “My Two Souths: Blending the Flavors of India into a Southern Kitchen.”
In addition, the design firm of Meyer Davis is one of three firms contending for a restaurant design award. The firm, with offices in New York, Los Angeles and London, was nominated for its design of restaurateur Ford Fry’s St. Cecilia in Buckhead.
Atlanta resident and Eater roving critic Bill Addison received two Media award nominations. The former food critic for Creative Loafing and Atlanta magazine is in the running for the Craig Claiborne Distinguished Restaurant Review Award as well as a Dining and Travel Award for his Eater piece titled “I Want Crab. Pure Maryland Crab.”
Media awards will be announced April 25 in New York City. Restaurant and Chef award winners will be announced May 1 at a ceremony in Chicago.
Atlanta was well represented this year in the semifinalist round. Those not moving on to the next round include Kevin Gillespie of Gunshow and Revival, Billy Allin of Cakes & Ale and Bread & Butterfly and Ri Liu of Masterpiece in Duluth. The trio of chefs were semifinalists in the Best Chef: Southeast category.
Those that reached the semifinalist round for national awards included: The Federal for Best New Restaurant, Brian So for Rising Star Chef, Sarah O’Brien of Little Tart for Outstanding Baker, Aria for Outstanding Service and Hugh Acheson’s Athens restaurant Five & Ten for Outstanding Restaurant.
On the beverage side, Kimball House was a semifinalist for Outstanding Bar Program while Empire State South was given a nod for Outstanding Wine Program.
Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and furthers the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All JBF Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.
Watch Ryan Smith find out Staplehouse being named Bon Appetit’s Best New Restaurant:
More on Staplehouse and Ryan Smith:
More on Steven Satterfield and Miller Union:
More on Asha Gomez: