Thursday, February 28, 2019

Genoa 'mainstay' restaurant open again after 13 days closed - DeKalb Daily Chronicle

Written by Soes on 3:23 PM in 2019-02-28 20:42:00Z, Restaurant with No comments

GENOA – A downtown Genoa restaurant known for its "famous" Italian beef, according to its owner, is back up and running after being closed for nearly two weeks for renovations following DeKalb County Health Department recommendations.

Ali Ahmed, owner of Corner Grill on Main, said the restaurant was closed for 13 days to replace the building's ceiling and floors. He said he expected the work to last for 10 days but contractor issues came up, so he had to shift gears and hire Cortland Flooring.

"They did a great job, and as you can hear, the phones are ringing and things are going great," Ahmed said.

Greg Maurice, health protection director for the DeKalb County Health Department, said the restaurant had violations related to the original porcelain ceramic flooring being cracked and therefore hard to clean. Before installing the current quarry tile, which is more typical of kitchen settings, the restaurant first replaced that floor with a temporary fix that resembles the type of matted flooring you'd see in a workout area, he said.

“But it’s not made to stand up to kitchen environment, so it was already coming up," Maurice said. "All of the 2 foot by 2 foot squares that were linked together were all peeling up and causing a trip hazard and they couldn’t be cleaned properly.”

But, Maurice said, the health department didn't outright shut them down because of that violation, along with a few other more typical violations related to food temperature and handling food without gloves. Those are the types of things that can be fixed with the health department there or eventually replaced at the advisement of the health department, he said.

“It was nothing at that point of where they had to be closed now,” Maurice said.

For context, Maurice said, violations that would warrant an immediate shut-down for a restaurant include no hot water, sewage back-ups, pest and rodent infestations and power outages.

Genoa Mayor Mark Vicary said he was aware of the restaurant being closed for renovations after seeing a Feb. 18 Facebook post, which has since been deleted, from the restaurant's page about it. He said he was not aware of the DeKalb County Health Department's involvement in the necessary renovations.

Vicary said Corner Grill is a "mainstay of Genoa" and is a big revenue driver for the downtown area. He said the city needs the business to do well so it can continuing bringing a lot of people into the area.

“A healthy and successful business is good for everybody,” Vicary said.

• Daily Chronicle Editor Christopher Heimerman contributed to this report.

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https://www.daily-chronicle.com/2019/02/28/genoa-mainstay-restaurant-open-again-after-13-days-closed/awk2i16/ 2019-02-28 20:42:00Z

Three more Richmond area restaurants closed this week - Richmond.com

Written by Soes on 1:22 PM in 2019-02-28 20:00:00Z, Restaurant with No comments

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Three more Richmond area restaurants closed this week Richmond.com

Three more Richmond area restaurants closed this week, just over a week after we shared the news that three pizza restaurants had closed around town.

https://www.richmond.com/food-drink/restaurant-news/three-more-richmond-area-restaurants-closed-this-week/article_7278a761-9af4-5df5-909b-dc1608e45400.html 2019-02-28 20:00:00Z

Sewage, mold force chicken restaurant to close for day - WJXT News4JAX

Written by Soes on 12:37 PM in 2019-02-28 16:14:46Z, Restaurant with No comments

JACKSONVILLE, Fla. - Staff at three Jacksonville restaurants, including a popular chicken chain restaurant, had to work hard to get their businesses back open after inspections last week.

Another chicken restaurant, however, passed inspection with a perfect score.

Here's what a check with health inspectors found:

Popeyes

When it comes to fried chicken and biscuits, Popeyes Louisiana Chicken is a favorite for some. But the chain restaurant's location on North Edgewood Avenue had to turn away hungry customers last week after a failed inspection and emergency closure.

VIEW INSPECTION REPORTS: Popeyes on North Edgewood Avenue

According to regulators' state records, sewage water was found backing up from the floor drain, mold was on the soda nozzles and cole slaw was stored at the wrong temperature.

An inspector returned the next day and found Popeyes had fixed the problems and was able to reopen.

Subway

Subway is where people "eat fresh," according to its website. But health inspectors weren't convinced when they visited the sub sandwich chain's location on Old Baymeadows Road last week.

According to state records, live flies were found in the food prep area, and seven live roaches and more than 30 dead roaches were spotted throughout the kitchen. An inspection report also shows no hot water or soap at the sink.

VIEW INSPECTION REPORTS: Subway on Old Baymeadows Road

The owner declined an interview, but issued this statement:

As soon we were made aware, we immediately took steps to conduct a deep cleaning of the restaurant and discarded all open food."

After a re-inspection, the Subway location was approved to reopen the next day.

Oceanway Bar and Grille

Oceanway Bar and Grille on North Main Street was ordered to temporarily shut down again for rodent droppings, according to state records.

Its first closure was in October when records show it had 31 rodent droppings.

According to records, last week's inspection uncovered even more inside -- 37 droppings. Records show the restaurant opened a day later, but it still needs a follow-up inspection.

VIEW INSPECTION REPORTS: Oceanway Bar and Grille

The manager wasn't available when News4Jax visited this week. News4Jax also called and left a voicemail, but has not yet heard back.

PDQ

There was reason to celebrate on the Southside at PDQ. The name stands for "People Dedicated to Quality," and that's exactly what health inspections found at the chicken restaurant on Gate Parkway.

VIEW INSPECTION REPORT: PDQ on Gate Parkway

It passed a recent inspection with a clean kitchen and a perfect score.

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https://www.news4jax.com/news/restaurant-reports/3-restaurants-briefly-shut-down-for-health-citations 2019-02-28 16:14:46Z

Sewage, mold force chicken restaurant to close for day - WJXT News4JAX

Written by Soes on 12:06 PM in 2019-02-28 16:07:30Z, Restaurant with No comments

JACKSONVILLE, Fla. - Staff at three Jacksonville restaurants, including a popular chicken chain restaurant, had to work hard to get their businesses back open after inspections last week.

Another chicken restaurant, however, passed inspection with a perfect score.

Here's what a check with health inspectors found:

Popeyes

VIEW INSPECTION REPORTS: Popeyes on North Edgewood Avenue

According to regulators' state records, sewage water was found backing up from the floor drain, mold was on the soda nozzles and cole slaw was stored at the wrong temperature.

An inspector returned the next day and found Popeyes had fixed the problems and was able to reopen.

Subway

Subway is where people "eat fresh," according to its website. But health inspectors weren't convinced when they visited the sub sandwich chain's location on Old Baymeadows Road last week.

VIEW INSPECTION REPORTS: Subway on Old Baymeadows Road

The owner declined an interview, but issued this statement:

As soon we were made aware, we immediately took steps to conduct a deep cleaning of the restaurant and discarded all open food."

After a re-inspection, the Subway location was approved to reopen the next day.

Oceanway Bar and Grille

Oceanway Bar and Grille on North Main Street was ordered to temporarily shut down again for rodent droppings, according to state records.

Its first closure was in October when records show it had 31 rodent droppings.

According to records, last week's inspection uncovered even more inside -- 37 droppings. Records show the restaurant opened a day later, but it still needs a follow-up inspection.

VIEW INSPECTION REPORTS: Oceanway Bar and Grille

The manager wasn't available when News4Jax visited this week. News4Jax also called and left a voicemail, but has not yet heard back.

PDQ

There was reason to celebrate on the Southside at PDQ. The name stands for "People Dedicated to Quality," and that's exactly what health inspections found at the chicken restaurant on Gate Parkway.

VIEW INSPECTION REPORT: PDQ on Gate Parkway

It passed a recent inspection with a clean kitchen and a perfect score.

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https://www.news4jax.com/news/restaurant-reports/3-restaurants-briefly-shut-down-for-health-citations 2019-02-28 16:07:30Z

Scorcher reviews: Makan - 3AW

Written by Soes on 9:30 AM in 2019-02-28 05:18:34Z, Makan with No comments

Makan
360 Collins St, Melbourne

Hear Scorcher’s review tomorrow morning on 3AW Breakfast

I heard a remarkable story about a former colleague this week. I’ll paraphrase but it’s an accurate reflection of the facts.

A boy and a girl were on a date at a highly regarded Thai restaurant in Melbourne. The boy ordered nasi goreng but the waiter refused. “No. I’m not bringing you that. Try harder,” the waiter said. “There are so many fantastic dishes on the menu here, I’m not allowing you to have nasi goreng.”

Whoa! The goreng Gestapo.

And I had that anecdote rattling around in my brain while looking over the menu at Makan, a jazzy new Indonesian restaurant devised by sisters Tasia and Gracia Seger, who triumphed on My Kitchen Rules in 2016.

The food here has some heat in it but it was choosing what to order that had me breaking into a sweat. I could have ordered everything on the menu. Literally. Including the nasi goreng. But with so many drool-inducing options – from Balinese pork shank with sambal matah and BBQ sticky ribs with sweet soy glaze to soft shell crab steamed buns and classic chicken satay – we agreed that plumping for the nasi goreng would have been an opportunity missed.

The Seger sisters may have come from a reality TV show where producers focus more on the fighting than the food but there is nothing adversarial or gimmicky about Makan.

This is a considered, well-executed and made-for-Melbourne eatery, in a city that does Asian food very well.

The Segers have taken their time to get things right.

The menu has gone through a two-year process of trial and error and has come out the other side firing with a lot of heat and heart.

The space itself is a knockout, with almost a cyberpunk vibe about it. There’s purple neon, polished concrete and a smattering of grey leather seating. During office hours, you’ll enter Makan via the lobby of an office tower; when the suits go home, you’ll find the door under a pink and green sign down an alleyway off Little Collins St.

The colourful-shirted waiters are as nice as Carol Brady on novocaine and prove excellent guides to help you navigate the spicy selection of regional Indonesian dishes.

The double-pronged sambal relish that accompanies the crispy Bali duck really fits the bill. The bird has been cured to within an inch of its life, then confited in a spicy bumbu genep paste and fried to get the skin nice and crackly.

The trippingly tasty beef rendang, a recipe handed down by the girls’ grandma, fell apart like one of Carlton’s third-quarter performances owing to the brisket’s 18-hour cooking time.

‘Makan’ translates as ‘eat’ in Indonesian and I certainly did my fair share of that here.

My eyes and my head wanted to keep ordering but my stomach put the kibosh on such a reckless idea.

This means I’m going to have to go back. Might even have the nasi goreng next time.

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https://www.3aw.com.au/scorcher-reviews-makan/ 2019-02-28 05:18:34Z

QC Restaurant Week Day 4: The restaurant that aims to be an experience - WQAD Moline

Written by Soes on 8:36 AM in 2019-02-28 13:22:00Z, Restaurant with No comments

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QC Restaurant Week Day 4: The restaurant that aims to be an experience WQAD Moline

BETTENDORF, Iowa -- The Tangled Wood clearly kicks the Quad City restaurant scene up a few notches! From crafted cocktails and 40 beers on tap to a ...

https://wqad.com/2019/02/28/qc-restaurant-week-day-4/ 2019-02-28 13:22:00Z

Make plans to dine out: Memphis Black Restaurant Week to feature eclectic lineup - The Commercial Appeal

Written by Soes on 5:51 AM in 2019-02-28 13:00:00Z, Restaurant with No comments

Jennifer Chandler Memphis Commercial Appeal

Published 8:03 AM EST Feb 28, 2019

Cynthia Daniels says Memphis Black Restaurant Week is “all about pouring back into our locally owned restaurants.”

Daniels is the founder and organizer of this event, which has grown from eight participating restaurants in the first year to 14 restaurants in 2019.

The fourth annual Memphis Black Restaurant Week starts Sunday and runs through March 9. This year's list of restaurants is eclectic and diverse in menu offerings and parts of town. The common denominator is that they all are minority-owned establishments.

“This week is for everybody,” Daniels said. “Just like various festivals around town celebrate different cuisines like Italian food, Indian food and Greek food, this week highlights minority-owned restaurants. There are some real jewels in the black restaurant community.”

Each participating restaurant will offer a special — or, in most cases, several specials — for the week.

Chef Tam’s Underground Cafe is one of the featured restaurants this year.

“This is my third year to participate. My first year I was only open two days before the weeklong event,” said Tamra Eddy, Chef Tam’s owner and chef.

For lunch, Eddy will offer a two-course meal. At dinner, a three-course prix fixe meal will be featured.

At lunch, one of Chef Tam's special offerings is Eddy's “My Darling Nicky” sandwich. It’s a whopper of a sandwich made with fried catfish, spaghetti and slaw all on Texas toast. If you have room for dessert after that, order her Peach Cobbler Nachos. Cinnamon sugar chips are topped with warm peach cobbler filling and a scoop of vanilla ice cream. (That’s worth saving room for, don’t you think?)

And speaking of peach cobbler, on her Memphis Black Restaurant Week dinner menu, Eddy will offer the dish that helped her win Food Network’s “Guy’s Grocery Games” — Peach Cobbler French Toast with Wings.

Eddy said Memphis Black Restaurant Week comes at just the right time for small-business owners. “After the holidays, the restaurant business slows down," she said. "This event blows life back into our businesses for the coming year.”

Valerie Peavy, owner of The Office @ Uptown, has participated in Memphis Black Restaurant Week every year.

“It’s great exposure, and (Daniels') selection shows the breadth and depth of the different culinary offerings in Memphis,” Peavy said.

Her best-selling sandwich, the Bluff City Classic Club, will be one of her specials for the week. Peavy’s club is piled high with ham, turkey, bacon and cheese. She recommends ordering it with their chipotle mayo.

The Four Way restaurant will participate for the first time this year.

“I had the privilege to meet Cynthia Daniels personally for the first time about six months ago. She extended the offer, and after talking to her, I was so excited,” said Patrice Bates Thompson, owner of The Four Way.

“ ... Having The Four Way being a part of the week will help to strengthen the Soulsville community and bring awareness to what great things we are doing on this side of Memphis, not just at The Four Way, but also at LeMoyne-Owen College, Stax, Soulsville Academy, Metropolitan Baptist Church, Cummings School, Memphis Slim House and Knowledge Quest," Thompson said. "There are many lifetime Memphians that know nothing about the rich history of the College Park and Soulsville community and what we have to offer. There are great things going on in our neighborhood.”

In addition to several entree specials, The Four Way will offer a “2 for $20” Memphis Black Restaurant Week special. Guests can choose two selected entrees, two sides and two drinks for $20. The offerings for this deal include The Four Way’s famous turkey and dressing, baked chicken and fried wings. For an extra $5, you can substitute its fried catfish.

Memphis Black Restaurant Week participants aren’t just in Downtown and Midtown. Daniels made sure to include some East Memphis restaurants.

The Waffle Iron in Collierville also is a returning participant. Owner Danielle Richardson said she participates each year because “it is a great opportunity for us to showcase businesses in Memphis. It’s a great marketing opportunity for me since I am not in the Downtown area. It’s a way to let folks in the inner city know we are out here.”

Richardson plans to use this week to introduce some Mardi Gras-inspired specials — including a return of their Shrimp and Grits. Her famous Sweet Potato Pancakes also will be on the menu. “What makes them special is an ancient secret,” she joked. “But seriously, though, I think people like them because you can actually see and taste the sweet potatoes in them.”

Richardson does take reservations and suggests calling before heading to The Waffle Iron for Black Restaurant Week. The building had a small fire this week and closed for repairs, but it expects to be open in time for Sunday's kickoff.

Other participants include Bluff City Crab, Sage, Slice of Soul Pizza Lounge, Mr. P’s, Robusto by Havana Mix, Ballhoggerz BBQ, Phillip Ashley Chocolates, Big Momma’s & Granny’s, Downtown Nutrition and the East Memphis location of A&R Barbecue.

The week of dining concludes March 10 with the Soulful Food Truck Festival at Clayborn Temple. The festival is noon-6 p.m. and includes food trucks and live music.

“It’s a big family celebration to cap off Memphis Black Restaurant Week,” Daniels said.

For more information visit blackrestaurantweek.com.

Jennifer Chandler is the Food & Dining reporter at The Commercial Appeal. She can be reached at jennifer.chandler@commercialappeal.com, and you can follow her on Twitter and Instagram at @cookwjennifer.

DOWNLOAD THE APP: Get more food news from The Commercial Appeal straight to your phone.

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https://www.commercialappeal.com/story/entertainment/dining/2019/02/28/memphis-black-restaurant-week-memphis-restaurants-chef-tams-the-four-way-soulfood-truck-festival/2947306002/ 2019-02-28 13:00:00Z

Norovirus suspected at another Lakewood restaurant, health officials say - Q13 News Seattle

Written by Soes on 4:05 AM in 2019-02-28 05:04:00Z, Restaurant with No comments

[unable to retrieve full-text content]

Norovirus suspected at another Lakewood restaurant, health officials say Q13 News Seattle

LAKEWOOD, Wash. -- The Tacoma-Pierce County Health Department is investigating a suspected norovirus outbreak at two Lakewood restaurants after 16 ...

https://q13fox.com/2019/02/27/norovirus-suspected-at-another-lakewood-restaurant-health-officials-say/ 2019-02-28 05:04:00Z

Scorcher reviews: Makan - 3AW

Written by Soes on 3:29 AM in 2019-02-28 05:17:45Z, Makan with No comments

Makan
360 Collins St, Melbourne

Hear Scorcher’s review tomorrow morning on 3AW Breakfast

I heard a remarkable story about a former colleague this week. I’ll paraphrase but it’s an accurate reflection of the facts.

Whoa! The goreng Gestapo.

The Seger sisters may have come from a reality TV show where producers focus more on the fighting than the food but there is nothing adversarial or gimmicky about Makan.

This is a considered, well-executed and made-for-Melbourne eatery, in a city that does Asian food very well.

The Segers have taken their time to get things right.

The menu has gone through a two-year process of trial and error and has come out the other side firing with a lot of heat and heart.

The colourful-shirted waiters are as nice as Carol Brady on novocaine and prove excellent guides to help you navigate the spicy selection of regional Indonesian dishes.

The trippingly tasty beef rendang, a recipe handed down by the girls’ grandma, fell apart like one of Carlton’s third-quarter performances owing to the brisket’s 18-hour cooking time.

‘Makan’ translates as ‘eat’ in Indonesian and I certainly did my fair share of that here.

My eyes and my head wanted to keep ordering but my stomach put the kibosh on such a reckless idea.

This means I’m going to have to go back. Might even have the nasi goreng next time.

Let's block ads! (Why?)

https://www.3aw.com.au/scorcher-reviews-makan/ 2019-02-28 05:17:45Z

Scorcher reviews: Makan - 3AW

Written by Soes on 12:44 AM in 2019-02-28 05:11:08Z, Makan with No comments

Makan
360 Collins St, Melbourne

Hear Scorcher’s review tomorrow morning on 3AW Breakfast

I heard a remarkable story about a former colleague this week. I’ll paraphrase but it’s an accurate reflection of the facts.

Whoa! The goreng Gestapo.

The Seger sisters may have come from a reality TV show where producers focus more on the fighting than the food but there is nothing adversarial or gimmicky about Makan.

This is a considered, well-executed and made-for-Melbourne eatery, in a city that does Asian food very well.

The Segers have taken their time to get things right.

The menu has gone through a two-year process of trial and error and has come out the other side firing with a lot of heat and heart.

The colourful-shirted waiters are as nice as Carol Brady on novocaine and prove excellent guides to help you navigate the spicy selection of regional Indonesian dishes.

The trippingly tasty beef rendang, a recipe handed down by the girls’ grandma, fell apart like one of Carlton’s third-quarter performances owing to the brisket’s 18-hour cooking time.

‘Makan’ translates as ‘eat’ in Indonesian and I certainly did my fair share of that here.

My eyes and my head wanted to keep ordering but my stomach put the kibosh on such a reckless idea.

This means I’m going to have to go back. Might even have the nasi goreng next time.

Let's block ads! (Why?)

https://www.3aw.com.au/scorcher-reviews-makan/ 2019-02-28 05:11:08Z

San Jose’s Aqui opens first new restaurant in eight years - The Mercury News

Written by Soes on 6:48 PM in 2019-02-27 23:21:00Z, Restaurant with No comments

New at Aqui locations — including the new one — is the Grilled Chicken Mole with mashed sweet potatoes and Aqui slaw. (Photo courtesy of Aqui Cal-Mex)

The homegrown Aqui Cal-Mex chain has expanded for the first time in more than eight years.

The newly opened South Bay restaurant serves the Communications Hill area of San Jose. It’s located at Waterford Plaza on West Capitol Expressway, halfway between Highway 87 and Snell Avenue.

This location features 90 seats indoors (mainly booths, plus a communal high-top table), 100 outside, and a Swirl Counter where customers can order Aqui’s expanding menu of Industrial Strength Swirls, fruity cocktails swirled with the restaurant’s signature margarita.

Aqui last opened a restaurant back in 2010. That was the Cupertino one, the company’s fourth after two San Jose eateries and one in Campbell.

Founded in 1994 in Willow Glen by entrepreneur David O’Mara and executive chef Rob Francis, Aqui Cal-Mex specializes in organic, affordable fare. For example, a weekly special, on from now through March 5, is Sea Bass Veracruzano, made with sustainable barramundi that’s served with shrimp-mango ceviche, roasted corn brown rice, blue corn tostaditas, pasilla chile sauce, chipotle dressing and a cotija-crushed red chile garnish, for $13.49. Sustainable tilapia has also joined the menu, in both entree and burrito variations.

The restaurant was also one of the first in the valley to embrace the fast-casual counter-service model.

According to the website, the company is also interested in future locations in Morgan Hill, Mountain View, Santa Clara, San Jose’s Eastridge Mall area, Santa Cruz and Sacramento.

Details: The new location, 503 W. Capitol Expressway, serves from 11 a.m. to 9 p.m. Sunday through Thursday, until 9:30 p.m. on Friday-Saturday. The Swirl Counter stays open a half-hour later. 669-246-7350; www.aquicalmex.com.

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https://www.mercurynews.com/2019/02/27/san-joses-aqui-opens-first-new-restaurant-in-eight-years/ 2019-02-27 23:21:00Z

Why These Chefs Want More Restaurants To Become Carbon Neutral - Forbes

Written by Soes on 2:48 PM in 2019-02-27 21:15:00Z, Restaurant with No comments

Katy Millard of Coquine, Portland is passionate about creating a carbon neutral restaurant.Coquine

While the talk about plastic straws may have taken off in 2018, there’s a lot more waste in the food industry that needs to be addressed.

“It’s not pretty, and it’s not something that most restaurants are trying to fix,” says Portland-based restaurant owner and chef, Katy Millard, who has joined a group of eco-minded chefs to promote sustainability in commercial kitchens. Signing on with ZeroFoodprint, a non-profit started in San Francisco by restauranteur Anthony Myint of Mission Chinese and the Perennial, Peter Freed, a renewable energy expert, and Chris Ying, former editor-in-chief of Lucky Peach, Millard wants more restaurant owners and celebrated chefs to think about their carbon footprint, perhaps as much as they do about their cuisine.

Millard who trained across the US and in France, before choosing to open her own restaurant, Coquine in Portland’s Mt. Tabor neighborhood, says that the industry has a laundry list of wasteful practices in addition to sourcing ingredients from far-flung places: i.e. kitchen equipment left on all day, food sourced in plastic packaging, plastic containers in the kitchen, and generous use of paper towels. While not all these practices can be transformed overnight — even she struggles to find better alternatives to plastic wrap, for example, small steps can decrease the overall “foodprint” of a restaurant, she argues.

Coquine's food celebrates the ingredients of the Pacific Northwest.Coquine

When signing on with ZeroFoodprint, restaurants are asked to do a detailed self-audit: how much dairy is used at the restaurant, where are the vegetables sourced from, is the menu meat heavy and what kind of meat is it, single-use materials thrown own daily, and so on.

Millard, who completed the certification in early 2019, says she had not realized their heavy dependence on butter, a dairy product that has a heavier footprint than oils.

“Even for someone like me who is sourcing everything locally from the Northwest, and meticulous about recycling and repurposing, it was surprising — and something that made me think about places we can perhaps reduce our butter consumption.”

Millard is a self-described eco-warrior: she shops at the farmer’s markets, carts food boxes back and forth (instead of tossing them), focuses on having plenty of vegetarian options on the menu, and has eliminated as much single-use plastic from the kitchen as possible. Plus, she runs a small operation.

Coquine is a small restaurant, situated in the Mt. Tabor neighborhood of Portland.Coquine

“Yet, I had never thought that it would be possible for me to have a carbon neutral restaurant,” she says. “But being able to offset some of our carbon with programs that actually help farmers use less energy or farm smarter is incredible. It’s more so than just planting trees, it’s actually changing the food industry.”

Anthony Myint of Mission Chinese set up this certification to make it simpler and more realistic for chefs such as Millard, he says. “As a chef and restaurateur, I am totally absorbed in the moment: is my dishwasher showing up drunk? Remember to order the pumpkin seed oil. Where's the trout? Don't burn the onions. How am I going to make payroll and rent this month? It is crazy talk to be thinking about the next generation.”

Yet, he goes on to explain how the restaurant industry is massive in the US: he puts it at $800 billion, which is why it’s all the more imperative to engage individuals like himself in this conversation on sustainability. “What's exciting is that there are practical and super impactful solutions,” he says.

Currently, the carbon offsets through Zero Foodprint go to an array of projects from renewable energy to cleaner cookstoves in the developing world. But, Myint wants to make the connection between restaurants and climate change even more direct, he says.

“We are super excited to be trailblazing the funding mechanisms for carbon farming projects. There is a lot of emerging soil science and bio-geo-chemistry in the past few years which basically confirms that sustainable farming and ranching is as or more beneficial than typical environmental projects like solar panels or planting trees. So starting later this year, the contributions from Zero Foodprint restaurants will be going towards the implementation of these kinds of carbon farming practices to help create a renewable food system rooted in healthy soil.”

As the owner of the Perennial, which shut earlier this year, Myint spent a lot of time thinking about what creates the biggest footprint in a restaurant: it’s actually the ingredients, he argues. More specifically, how the ingredients have been farmed. For instance, he explains that beef from a feedlot versus beef from a carbon ranch are not equal: thus, not all meat is bad.

“Beef from a feedlot can have a carbon footprint as high as ~18 kilograms of CO2e per pound of feedlot tenderloin versus negative ~20 kilograms CO2e per pound of carbon ranched beef,” he explains. “To clarify, the cow in a carbon ranch is managed in such a way that it is having a radically positive benefit in terms of soil restoration by nibbling and promoting growth, as well as adding 50 to 70 pounds of manure each day, which is organic matter, and half carbon. It's worth noting that this is based on results that have been coming in the last 3 years, based on research from the last 10 years.”

Thus, the Zero Foodprint accreditation does not mean that restaurants have to convert to becoming vegetarian. Rather, they need to think more deeply about how they source their ingredients, supporting producers who are trying to offset the heavy footprint of industrialized farming. Most of the restaurants that have signed on so far are from the Bay Area, Brooklyn and New York City, and Copenhagen. Millard is the first in Portland to do so.

“It maybe seems unthinkable that food production could be environmentally beneficial, much less that burgers could be good for the environment, but it really all comes down to soil carbon,” Myint adds. “Bad farming, whether it's vegetables or feed for animals is responsible for massive amounts of GHG [greenhouse gas emissions], whereas good farms are turning atmospheric GHG into soil carbon while creating nutrient dense and delicious food.”

As chefs, individuals like Millard have the influence, he says, to pivot food into a new direction. If more chefs sign onto the program, the economics of it can support regenerative farming, Myint suggests.

“It only took capitalism 70 years to inadvertently ruin the food system, so the hope is that if we're trying, we could maybe fix it in 10 or 15 years. It's not about chard stems and stem cell burgers though. It's about millions of acres, billions of dollars and trillions of tons of compost restoring the soil health and bringing soil carbon back up to pre-industrial farming levels,” he argues.

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https://www.forbes.com/sites/eshachhabra/2019/02/27/why-these-chefs-want-more-restaurants-to-become-carbon-neutral/ 2019-02-27 21:15:00Z

Food bites, Latest Makan News - The New Paper - The New Paper

Written by Soes on 2:28 PM in 2019-02-27 22:00:00Z, Makan with No comments

60-CENT BEEF BOWL

Just for today, Vietnamese fast service chain restaurant Pho Street is selling its signature Pho Beef Combination ($9.90) at 60 cents. This is available at all outlets (except at Changi Airport) between 11.30am and 1.30pm. For the rest of today, you get 60 cents off the bowl.

POWER RENDANG PUFF

PrimaDeli has introduced its new Chicken Rendang Puff ($2.20). It has chunks of chicken simmered in rendang spices and wrapped in flaky layers of pastry. Until March 31, you will get one free puff for every two you buy. For a list of its outlets, visit www.primadeli.com

CHEESY BBQ RETURNS

The Cheesy BBQ Turkey Bacon burgers are back at Burger King for a limited time. It comes in two variants: Cheesy BBQ Beef burger and the Cheesy BBQ Tendergrill Chicken burger, at $7.10 each. The value meal starts from $8.50 and they are available at all outlets.

CHEF TABLE

As part of Lianhe Zaobao's Chef Table series, meet Taiwanese celebrity chef and TV host Chen Hong at a special seven-course dinner at Madame Fan (JW Marriott Singapore South Beach) on March 9, 6.30pm, at $128 each. Highlights include Crispy Aromatic Duck and Australian Ribeye Beef. To book, call 6818-1921.

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https://www.tnp.sg/lifestyle/makan/food-bites-14 2019-02-27 22:00:00Z

New SF Chronicle Critic Won’t Give Stars in Restaurant Reviews - Eater SF

Written by Soes on 12:17 PM in 2019-02-27 19:40:57Z, Restaurant with No comments

At a public meet and greet hosted by the SF Chronicle, incoming critic Soleil Ho announced that restaurant reviews would no longer include a star rating. The stars, a hallmark of many reviews (including Eater SF’s discontinued reviews and those of its NY brethren), were used as a benchmark of success for Bay Area restaurants throughout Michael Bauer’s tenure of over 30 years.

Speculation that Ho, who will not be anonymous, would banish stars had been swirling throughout the industry. Now that it’s confirmed, how will it affect restaurants and diners?

Restaurateurs in attendance immediately took to social to announce the news, which some, like chef Tu David Phu, heralded as a step in the right direction. “It’s giving power back to the consumers, your diners will tell you which are the best restaurants in the Bay Area,” said Phu in a comment recorded on Instagram.

“I think by the Chronicle doing this it levels the playing field,” Phu tells Eater SF. “In terms of high end versus low end, hole-in-the-wall places and two-Michelin-starred restaurants.”

Pete Kane, both editor-in-chief of SF Weekly and its critic, does not use stars to rate restaurants he’s critiquing. And down South, Jonathan Gold, the late and beloved food critic for the LA Times, was also known for disavowing stars after he took over for his predecessor, S. Irene Virbila.

“I think people cared about the stars, sure, but Gold not giving stars definitely took away a little bit of his authority at first,” says Matthew Kang, editor for Eater LA. “Eventually, because of his reputation and ability to write, people didn’t care as much about the stars. Plus, Gold was rarely ever truly critical (negative) with just a few exceptions (like Majordomo) so stars weren’t really a part of his approach to writing reviews.”

“I think the bigger thing was, it wasn’t about how many stars something had but here’s something special and you should go check it out,” says Phu. “I feel that’s where food should go and it welcomes other people and other platforms serving food, other than just restaurants.”

While many of the restaurants that weren’t previously considered for starred reviews may be glad to hear that the playing field has been leveled, high-end restaurants whose patrons often dine out for sport — those who check Michelin-starred restaurants off lists regularly — may not be as enthused.

“I think there are restaurants, especially at the higher-end in terms of cost and luxury, that will miss the opportunity for a clear superlative to point to,” says Hillary Dixler Canavan, restaurant editor for Eater National. “A star count — particularly when a restaurant earns the most stars available — is a definitive signal about quality that when you’re asking guests to pay hundreds of dollars for a meal can grant instant credibility.”

That won’t mean that high-end restaurants won’t be reviewed, just that they won’t have shiny stars to boast about (or a dearth of them to bemoan). Ho’s first reviews will include La Folie, Nyum Bai, La Calenda (Thomas Keller’s new Mexican restaurant) in addition to what she says are “Some pretty wonderful Chinese American restaurants.”

Stay tuned for more on San Francisco’s bright, new, star-less world as Ho’s initial reviews hit newsstands this weekend.

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https://sf.eater.com/2019/2/27/18243289/no-stars-sf-chronicle-restaurant-reviews 2019-02-27 19:40:57Z

Restaurant bathrooms must now be Instagrammable - The Takeout

Written by Soes on 9:17 AM in 2019-02-27 16:25:00Z, Restaurant with No comments

A restroom is in theory a private space. Some people won’t even let significant others in there while it’s occupied. But paradoxically, some restaurant restrooms have also become popular settings for that most public of performances: the Instagram selfie.

If it’s never occurred to you to photograph yourself in a restaurants’s bathroom mirror, allow me to walk you through the thought process:

You’re walking through the restaurant to the restroom. You have to pee, but you’re also looking forward to a moment to compose yourself away from the din of the dining room.
You open the restroom door, and are thrilled to find it’s a single-stall room.
You pee.
You leave the stall/urinal, wash your hands, and take a quick glance up into the mirror.
Oh damn. You look goooooood. What is this lighting? Are these Edison bulbs? Your skin is glowing right now. You can’t spot a single pore.
Smile in mirror. Remove parsley from teeth. Apply lip gloss. Smile again. Wow, you’ve never looked better. If only you could bottle this light!
Notice the cute tile mosaic behind you, as well as the attractively feng shui snake plant in the corner.
Look at the framing of your beautiful face in the mirror, that colorful mosaic, that perfectly potted plant. Holy shit, the rule of thirds! The realization dawns on you: This is the perfect selfie.
Stand back from the mirror, photograph self in mirror, re-crop photo to include more of the plant, apply filter, post to Instagram.

I’m not crazy (on this topic anyway): Restaurant bathroom selfies are a phenomenon showing up across my Instagram feed on a regular basis. Savvy restaurants have realized that this is great marketing for their restaurant, as diners are realizing they can share a cute photo of themselves and brag about the hip restaurant they’re at simultaneously.

The practice is so pervasive that Restaurant Hospitality is now dispensing advice on how restaurants can Instagram-ify their commodes, from adding graphic wallpaper to stenciling hashtags on the mirror to hanging disco balls.

If you love the bathroom lighting, and your outfit that night, and two pre-dinner cocktails have you feeling emboldened enough to post a selfie, you might still worry that it comes off a tad narcissistic. Don’t worry, friends, there’s actually a hashtag for that: #feltcutemightdeletelater

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https://thetakeout.com/restaurant-bathrooms-selfie-instagram-design-1832930460 2019-02-27 16:25:00Z

James Beard Awards 2019: Restaurant and Chef Semifinalists Announced - Eater

Written by Soes on 9:02 AM in 2019-02-27 15:20:42Z, Restaurant with No comments

Today, the James Beard Foundation announced its Restaurant and Chef Awards semifinalists for 2019. And this year, the list promises to be more diverse than years prior.

Back in October, the James Beard Foundation changed its policies to ensure a more diverse group of decision makers and award winners. For the first time, the makeup of its awards committees would mirror the demographics of the U.S. census. To that end, there are new committee members on the expanded list of 19: food writers Khushbu Shah, Joseph Hernandez, and Adrian Miller. The foundation also asked these committee members to increase the diversity of the awards judges, a group that includes the committee members and industry experts, as well as hundreds of previous James Beard Award winners and regional panelists.

The James Beard Foundation reports that, thanks to these directives, representation of people of color has increased 8 percent on the committee and 14 percent across the judges for the Restaurant & Chef, Book, Broadcast and Journalism Awards. (Both groups saw a 5 percent increase in representation of women.) This has translated to a 7 percent increase in the representation of people of color among semifinalists in the Restaurant & Chef categories, although there’s a 6 percent decrease in the number of women from last year.

After the judges and committee members vote, this “long list” will drop down to five finalist nominees per category, to be announced on Wednesday, March 27, from a press conference in Houston. The James Beard Awards Gala, where the previously announced America’s Classics winners are also acknowledged, is scheduled for Monday, May 6, in Chicago. (Meanwhile, media awards winners will be revealed on Friday, April 26.)

Below, the full list of semifinalists.

Best New Restaurant

Adda Indian Canteen, NYC
Andiario, West Chester, PA
Angler, San Francisco
Atomix, NYC
Bardea Food & Drink, Wilmington, DE
Bavel, Los Angeles
Bywater American Bistro, New Orleans
Canard, Portland, OR
Celeste, Somerville, MA
Chickadee, Boston
Ellē, Washington, D.C.
The Elysian Bar, New Orleans
Folk, Nashville
Frenchette, NYC
Kyoten, Chicago
Larder Delicatessen and Bakery, Cleveland
Lineage, Wailea, HI
Majordomo, Los Angeles
Marrow, Detroit
Nyum Bai, Oakland, CA
Passerotto, Chicago
Petra and the Beast, Dallas
Popol Vuh, Minneapolis
Q House, Denver
Sawyer, Seattle
Spoken English, Washington, D.C.
The Stanley, Charlotte, NC
Suerte, Austin
The Surf Club Restaurant, Surfside, FL
Vianda, San Juan, PR

Outstanding Baker

Umber Ahmad, Mah-Ze-Dahr Bakery, NYC
Kim Boyce, Bakeshop, Portland, OR
Andy Clark, Moxie Bread Co., Louisville, CO
Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA
Tova du Plessis, Essen Bakery, Philadelphia
Zachary Golper, Bien Cuit, NYC
Don Guerra, Barrio Bread, Tucson, AZ
Naomi Harris, Madruga Bakery, Coral Gables, FL
Stephanie Hart, Brown Sugar Bakery, Chicago
Maura Kilpatrick, Sofra Bakery and Café, Cambridge, MA
Lisa Ludwinski, Sister Pie, Detroit
Greg Mindel, Neighbor Bakehouse, San Francisco
Taylor Petrehn, 1900 Barker, Lawrence, KS
Alison Pray, Standard Baking Co., Portland, ME
Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, MO
Avery Ruzicka, Manresa Bread, Los Gatos, CA
Kit Schumann and Jesse Schumann, Sea Wolf Bakers, Seattle
Debbie Swenerton, Black Bear Bread Co., Grayton Beach, FL
Greg Wade, Publican Quality Bread, Chicago
Chris Wilkins, Root Baking Co., Atlanta

Outstanding Bar Program

Anvil Bar & Refuge, Houston
The Atomic Lounge, Birmingham, AL
The Baldwin Bar, Woburn, MA
Bar Agricole, San Francisco
Bryant’s Cocktail Lounge, Milwaukee
Clavel Mezcaleria, Baltimore
Columbia Room, Washington, D.C.
Dead Rabbit, NYC
Expatriate, Portland, OR
Kimball House, Decatur, GA
La Factoría, San Juan, PR
Leyenda, Brooklyn, NY
Lost Lake, Chicago
The Monarch Bar, Kansas City, MO
Monk’s Café, Philadelphia
No Anchor, Seattle
Old Lightning, Marina Del Rey, CA
Planter’s House, St. Louis
Saint Leo, Oxford, MS
Ticonderoga Club, Atlanta

Outstanding Chef

Ashley Christensen, Poole’s Diner, Raleigh, NC
Renee Erickson, Bateau, Seattle
Colby Garrelts, Bluestem, Kansas City, MO
Sarah Grueneberg, Monteverde, Chicago
Shiro Kashiba, Sushi Kashiba, Seattle
David Kinch, Manresa, Los Gatos, CA
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
Corey Lee, Benu, San Francisco
Donald Link, Herbsaint, New Orleans
Margot McCormack, Margot Café & Bar, Nashville
Tory Miller, L’Etoile, Madison, WI
Maricel Presilla, Cucharamama, Hoboken, NJ
Missy Robbins, Lilia, Brooklyn, NY
Chrysa Robertson, Rancho Pinot, Scottsdale, AZ
Gabriel Rucker, Le Pigeon, Portland, OR
Chris Shepherd, Georgia James, Houston
Ana Sortun, Oleana, Cambridge, MA
Vikram Sunderam, Rasika, Washington, D.C.
Fabio Trabocchi, Fiola, Washington, D.C.
Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Pastry Chef

Jeb Breakell, The Wolf’s Tailor, Denver
Ashley Capps, Buxton Hall, Asheville, NC
Juan Contreras, Atelier Crenn, San Francisco
Kelly Fields, Willa Jean, New Orleans
Meg Galus, Boka, Chicago
Megan Garrelts, Rye, Leawood, KS
Zoe Kanan, Simon & the Whale, NYC
Michelle Karr-Ueoka, MW Restaurant, Honolulu
Margarita Manzke, République, Los Angeles
James Matty, Suraya, Philadelphia
Junko Mine, Cafe Juanita, Kirkland, WA
Diane Moua, Spoon and Stable, Minneapolis
Pichet Ong, Brothers and Sisters, Washington, D.C.
Natasha Pickowicz, Flora Bar, NYC
Michelle Polzine, 20th Century Café, San Francisco
Rabii Saber, Four Seasons Resort, Orlando, FL
Ricardo “Ricchi” Sanchez, Bullion, Dallas
Laura Sawicki, Launderette, Austin
Whang Suh, Hen & Heifer, Guilford, CT
Cynthia Wong, Life Raft Treats, Charleston, SC

Outstanding Restaurant

Balthazar, NYC
Bolete, Bethlehem, PA
Cafe Juanita, Kirkland, WA
El Charro Café, Tucson, AZ
FIG, Charleston, SC
Fore Street, Portland, ME
Jaleo, Washington, D.C.
Komi, Washington, D.C.
Marché, Eugene, OR
Nopa, San Francisco
Norman’s, Orlando, FL
North Pond, Chicago
O Ya, Boston
The Original Ninfa’s on Navigation, Houston
Park’s BBQ, Los Angeles
Quince, San Francisco
Restaurant Alma, Minneapolis
Sagami, Collingswood, NJ
SriPraPhai, NYC
Zahav, Philadelphia

Outstanding Restaurateur

• Hugh Acheson, Atlanta (Empire State South, Five & Ten, The National, and others)
• Paul Bartolotta and Joe Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)
• JoAnn Clevenger, Upperline, New Orleans
• Richard DeShantz and Tolga Sevdik, Richard DeShantz Restaurant Group, Pittsburgh (Poulet Bleu, Fish nor Fowl, Butcher and the Rye, and others)
• 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, Birreria Paradiso)
• Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Petite Chou, Public Greens, and others)
• Rob Katz and Kevin Boehm, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, and others)
• Ed Kenney, Honolulu (Town, Mud Hen Water, Mahina & Sun’s, and others)
• Brenda Langton and Timothy Kane, Spoonriver, Minneapolis
• Anthony Myint and Karen Leibowitz, San Francisco (Mission Chinese Food, The Perennial, Commonwealth)
• Akkapong (Earl) Ninsom, Portland, OR (Langbaan, Hat Yai, PaaDee, and others)
• Ken Oringer, Boston (Little Donkey, Toro, Uni, and others)
• Steve Palmer, The Indigo Road, Charleston, SC (The Macintosh, Oak Steakhouse, Indaco, and others)
• Julie Petrakis and James Petrakis, Swine Family Restaurant Group, Orlando, FL (The Ravenous Pig, Cask & Larder, The Polite Pig, and others)
• Alex Raij and Eder Montero, NYC (La Vara, Txikito, Saint Julivert Fisherie, and others)
• Ethan Stowell, Ethan Stowell Restaurants, Seattle (Ballard Pizza Co., Bramling Cross, Cortina, and others)
• Tracy Vaught, H Town Restaurant Group, Houston (Hugo’s, Caracol, Xochi, and others)
• Jason Wang, Xi’an Famous Foods, NYC
• Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson)

Outstanding Service

Back Bay Grill, Portland, ME
Birrieria Zaragoza, Chicago
Brigtsen’s, New Orleans
Canlis, Seattle
Chef Vola’s, Atlantic City, NJ
Frasca Food and Wine, Boulder, CO
The French Room, Dallas
Gibsons Bar & Steakhouse, Chicago
Hugo’s, Houston
Kai Restaurant, Chandler, AZ
Kimball House, Decatur, GA
Mama J’s, Richmond, VA
Marcel’s by Robert Wiedmaier, Washington, D.C.
n/naka, Los Angeles
Peking Gourmet Inn, Falls Church, VA
Saison, San Francisco
Swan Oyster Depot, San Francisco
Tony’s, Houston
Victoria & Albert’s, Orlando, FL
Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Wine Program

Bacchanal, New Orleans
The Bachelor Farmer, Minneapolis
Bar Marco, Pittsburgh
Benu, San Francisco
The Butcher Shop, Boston
Cote, NYC
element 47 at the Little Nell, Aspen, CO
Great China, Berkeley, CA
Davenport, Portland, OR
haley.henry, Boston
Income Tax, Chicago
L’Oursin, Seattle
Lucky Palace, Bossier City, LA
Miller Union, Atlanta
Night + Market, Los Angeles
Ops, Brooklyn, NY
Pappas Bros. Steakhouse at the Galleria, Houston
Spiaggia, Chicago
Stems & Skins, North Charleston, SC
Tail Up Goat, Washington, D.C.

Outstanding Wine, Spirits, or Beer Producer

An Bui, Mekong and The Answer Brewpub, Richmond, VA
Cathy Corison, Corison Winery, St. Helena, CA
Rutger de Vink, RdV Vineyards, Delaplane, VA
Dave Green, Skagit Valley Malting, Burlington, WA
Deirdre Heekin, La Garagista, Bethel, VT
Nancy Irelan, Red Tail Ridge Winery, Penn Yan, NY
Drew Kulsveen, Willett Distillery, Bardstown, KY
Todd Leopold and Scott Leopold, Leopold Bros., Denver
Sean Lilly Wilson, Fullsteam Brewery, Durham, NC
Ann Marshall and Scott Blackwell, High Wire Distilling Co., Charleston, SC
Steve Matthiasson, Matthiasson Wines, Napa, CA
Kim McPherson, McPherson Cellars, Lubbock, TX
Meredith Meyer Grelli, Wigle Whiskey, Pittsburgh
Yoshihiro Sako, Den Sake Brewery, Oakland, CA
Jordan Salcito, Ramona, NYC
Mike Sauer, Red Willow Vineyard, Wapato, WA
Jeffrey Stuffings, Jester King Brewery, Austin
Rob Tod, Allagash Brewing Company, Portland, ME
Mhairi Voelsgen, broVo Spirits, Woodinville, WA
Lance Winters, St. George Spirits, Alameda, CA

Rising Star Chef of the Year

Rachel Bennett, The Library, St. Petersburg, FL
Jay Blackinton, Aelder/Hogstone’s Wood Oven, Orcas Island, WA
Nick Bognar, Nippon Tei, St. Louis
Ana Castro, Coquette, New Orleans
Valerie Chang and Nando Chang, Itamae, Miami
Calvin Davis, Freshwater, Kansas City, MO
Alisha Elenz, MFK, Chicago
Evan Gaudreau, Renzo, Charleston, SC
Rikki Giambruno, Hyacinth, St. Paul, MN
Becca Hegarty, Bitter Ends Luncheonette, Pittsburgh
Alexander Hong, Sorrel, San Francisco
Jesse Ito, Royal Izakaya, Philadelphia
Irene Li, Mei Mei, Boston
Giselle Miller, Menton, Boston
Shota Nakajima, Adana, Seattle
Kwame Onwuachi, Kith and Kin, Washington, D.C.
Ian Redshaw, Lampo Neapolitan Pizzeria, Charlottesville, VA
Jonathan “Jonny” Rhodes, Restaurant Indigo, Houston
Samantha Sanz, Talavera at the Four Seasons, Scottsdale, AZ
Lena Sareini, Selden Standard, Detroit
Cassie Shortino, Tratto, Phoenix
Nolan Wynn, Banshee, Atlanta
Jonathan Yao, Kato, Los Angeles

Best Chef: Great Lakes

Thai Dang and Danielle Dang, HaiSous Vietnamese Kitchen, Chicago
Diana Dávila, Mi Tocaya Antojería, Chicago
Paul Fehribach, Big Jones, Chicago
Norberto Garita, El Barzon, Detroit
Jason Hammel, Lula Café, Chicago
Brian Jupiter, Frontier, Chicago
Beverly Kim and Johnny Clark, Parachute, Chicago
Anthony Lombardo, SheWolf, Detroit
Abbi Merriss, Bluebeard, Indianapolis
Ethan Pikas, Cellar Door Provisions, Chicago
David Posey and Anna Posey, Elske, Chicago
Iliana Regan, Kitsune, Chicago
James Rigato, Mabel Gray, Hazel Park, MI
Jose Salazar, Mita’s, Cincinnati
Noah Sandoval, Oriole, Chicago
Steven Oakley, Oakleys Bistro, Indianapolis
Genevieve Vang, Bangkok 96, Dearborn, MI
Jill Vedaa, Salt, Lakewood, OH
Kate Williams, Lady of the House, Detroit
Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic

Joey Baldino, Zeppoli, Collingswood, NJ
Sandeep “Sunny” Baweja, Lehja, Richmond, VA
Jamilka Borges, The Independent Brewing Company, Pittsburgh
Amy Brandwein, Centrolina, Washington, D.C.
Erik Bruner-Yang, Brothers and Sisters, Washington, D.C.
Kristin Butterworth, Lautrec, Farmington, PA
Tom Cunanan, Bad Saint, Washington, D.C.
Nicholas Elmi, Laurel, Philadelphia
Randy Forrester, Osteria Radici, Allentown, NJ
Jerome Grant, Sweet Home Café, Washington, D.C.
Haidar Karoum, Chloë, Washington, D.C.
Matthew Kern, Heirloom, Lewes, DE
Rich Landau, Vedge, Philadelphia
Cristina Martinez, South Philly Barbacoa, Philadelphia
Dan Richer, Razza Pizza Artigianale, Jersey City, NJ
Jon Sybert, Tail Up Goat, Washington, D.C.
Kevin Tien, Himitsu, Washington, D.C.
Cindy Wolf, Charleston, Baltimore
Nobu Yamazaki, Sushi Taro, Washington, D.C.
Wei Zhu, Chengdu Gourmet, Pittsburgh

Best Chef: Midwest

Dane Baldwin, The Diplomat, Milwaukee
Karen Bell, Bavette La Boucherie, Milwaukee
Thomas Boemer, In Bloom, Minneapolis
Steven Brown, Tilia, Minneapolis
Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO
Daniel del Prado, Martina, Minneapolis
Linda Duerr, The Restaurant at 1900, Mission Woods, KS
Michael Gallina, Vicia, St. Louis
Nicholas Goellner, The Antler Room, Kansas City, MO
Jonny Hunter, Forequarter, Madison, WI
Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee
Ann Kim, Young Joni, Minneapolis
Lona Luo, Lona’s Lil Eats, St. Louis
Jamie Malone, Grand Café, Minneapolis
Jesse Mendica, Olive + Oak, Webster Groves, MO
Tim Nicholson, The Boiler Room, Omaha, NE
Christina Nguyen, Hai Hai, Minneapolis
Karyn Tomlinson, Corner Table, Minneapolis
Joe Tripp, Harbinger, Des Moines, IA
Ny Vongsaly, Billie-Jean, Clayton, MO

Best Chef: New York City

Cosme Aguilar, Casa Enrique
Emma Bengtsson, Aquavit
Rawia Bishara, Tanoreen, Brooklyn, NY
Amanda Cohen, Dirt Candy
Billy Durney, Hometown Bar-B-Que, Brooklyn, NY
Sean Gray, Momofuku Ko
Brooks Headley, Superiority Burger
Joseph “JJ” Johnson, Henry at Life Hotel
Sohui Kim, Insa, Brooklyn, NY
Josh Ku and Trigg Brown, Win Son, Brooklyn, NY
Angie Mar, Beatrice Inn
Kyo Pang, Kopitiam
Erik Ramirez, Llama Inn, Brooklyn, NY
Ann Redding and Matt Danzer, Uncle Boons
Daniela Soto-Innes, Atla
Jeremiah Stone and Fabián von Hauske, Wildair
Alex Stupak, Empellón Midtown
Scott Tacinelli and Angie Rito, Don Angie
Jody Williams and Rita Sodi, Via Carota
Helen You, Dumpling Galaxy, Queens, NY

Best Chef: Northeast

Unmi Abkin, Coco & The Cellar Bar, Easthampton, MA
Tyler Anderson, Millwright’s, Simsbury, CT
Hannah Black and Carla Perez-Gallardo, Lil’ Deb’s Oasis, Hudson, NY
Cara Chigazola-Tobin, Honey Road, Burlington, VT
Chad Conley and Greg Mitchell, Palace Diner, Biddeford, ME
Krista Kern Desjarlais, The Purple House, North Yarmouth, ME
Vien Dobui, Cong Tu Bot, Portland, ME
Carl Dooley, The Table at Season to Taste, Cambridge, MA
Tiffani Faison, Tiger Mama, Boston
Erin French, The Lost Kitchen, Freedom, ME
Victor Parra Gonzalez, Las Puertas, Buffalo, NY
Seizi Imura, Cafe Sushi, Cambridge, MA
Evan Mallett, Black Trumpet, Portsmouth, NH
James Mark, North, Providence
Tony Messina, Uni, Boston
Cassie Piuma, Sarma, Somerville, MA
Keiko Suzuki Steinberger, Suzuki’s Sushi Bar, Rockland, ME
Benjamin Sukle, Oberlin, Providence, RI
Peter Ungár, Tasting Counter, Somerville, MA
David Vargas, Vida Cantina, Portsmouth, NH

Best Chef: Northwest

Jose Chesa, Ataula, Portland, OR
Peter Cho, Han Oak, Portland, OR
Laura Cole, 229 Parks Restaurant & Tavern, Denali National Park & Preserve, AK
Logan Cox, Homer, Seattle
Alejandro Cruz, Novo Modern Latin Table, Eugene, OR
Eric Donnelly, RockCreek, Seattle
Gregory Gourdet, Departure, Portland, OR
Eric Johnson, Stateside, Seattle
Taichi Kitamura, Sushi Kappo Tamura, Seattle
Ha (Christina) Luu and Peter Vuong, Ha VL, Portland, OR
Katy Millard, Coquine, Portland, OR
Kristen Murray, Måurice, Portland, OR
Colin Patterson, Mana Restaurant, Leavenworth, WA
Ryan Roadhouse, Nodoguro, Portland, OR
Beau Schooler, In Bocca Al Lupo, Juneau, AK
Mutsuko Soma, Kamonegi, Seattle
Dave Wells, The Dining Room at Chico Hot Springs, Pray, MT
Brady Williams, Canlis, Seattle
Justin Woodward, Castagna, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South

Lindsay Autry, The Regional Kitchen & Public House, West Palm Beach, FL
David Bancroft, Acre, Auburn, AL
Vishwesh Bhatt, Snackbar, Oxford, MS
Bill Briand, Fisher’s Upstairs at Orange Beach Marina, Orange Beach, AL
Clay Conley, Buccan, Palm Beach, FL
Alex Eaton, The Manship Wood Fired Kitchen, Jackson, MS
Jose Enrique, Jose Enrique, San Juan, PR
Kristen Essig and Michael Stoltzfus, Coquette, New Orleans
Maria Mercedes Grubb, Gallo Negro, San Juan, PR
Michael Gulotta, Maypop, New Orleans
Mason Hereford, Turkey and the Wolf, New Orleans
Timothy Hontzas, Johnny’s Restaurant, Homewood, AL
Brad Kilgore, Alter, Miami
Niven Patel, Ghee Indian Kitchen, Miami
Matthew McClure, The Hive, Bentonville, AR
Alex Perry, Vestige, Ocean Springs, MS
Jeannie Pierola, Edison: Food+Drink Lab, Tampa, FL
Slade Rushing, Brennan’s, New Orleans
Melissa Donahue-Talmage, Sweet Melissa’s Café, Sanibel, FL
Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast

Mashama Bailey, The Grey, Savannah, GA
Rebecca Barron, St. John’s Restaurant, Chattanooga, TN
Jon Buck, Husk Greenville, Greenville, SC
Katie Button, Cúrate, Asheville, NC
Gregory Collier, Loft & Cellar, Charlotte, NC
Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN
Steven Devereaux Greene, Herons, Cary, NC
Oscar Diaz, The Cortez, Raleigh, NC
Bryan Furman, B’s Cracklin’ BBQ, Atlanta
Josh Habiger, Bastion, Nashville
Meherwan Irani, Chai Pani, Asheville, NC
Kevin Johnson, The Grocery, Charleston, SC
Joe Kindred, Kindred, Davidson, NC
Cheetie Kumar, Garland, Raleigh, NC
Jacques Larson, The Obstinate Daughter, Sullivan’s Island, SC
Dean Neff, PinPoint, Wilmington, NC
Ryan Smith, Staplehouse, Atlanta
Brian So, Spring, Marietta, GA
Julia Sullivan, Henrietta Red, Nashville
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Best Chef: Southwest

Charleen Badman, FnB, Scottsdale, AZ
Kevin Binkley, Binkley’s Restaurant, Phoenix
Jen Castle and Blake Spalding, Hell’s Backbone Grill, Boulder, UT
Bruno Davaillon, Bullion, Dallas
Iliana de la Vega, El Naranjo, Austin
Kevin Fink, Emmer & Rye, Austin
Michael Fojtasek, Olamaie, Austin
Bryce Gilmore, Barley Swine, Austin
Caroline Glover, Annette, Aurora, CO
Nadia Holguin, Roland’s Cafe Market Bar, Phoenix
Ronnie Killen, Killen’s Steakhouse, Pearland, TX
Kaiser Lashkari, Himalaya, Houston
Steve McHugh, Cured, San Antonio
Trong Nguyen, Crawfish & Noodles, Houston
Jonathan Perno, Campo at Los Poblanos, Albuquerque, NM
Maribel Rivero, Yuyo, Austin
Regino Rojas, Purépecha Room by Revolver Taco Lounge, Dallas
Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix
David Uygur, Lucia, Dallas
Kelly Whitaker, The Wolf’s Tailor, Denver

Best Chef: West

Genet Agonafer, Meals by Genet, Los Angeles
Reem Assil, Reem’s California, Oakland, CA
Gabriela Cámara, Cala, San Francisco
Michael Cimarusti, Providence, Los Angeles
Jeremy Fox, Rustic Canyon, Santa Monica, CA
Chris Kajioka and Anthony Rush, Senia, Honolulu
Matthew Kammerer, Harbor House Inn, Elk, CA
Jessica Koslow, Sqirl, Los Angeles
Brandon Rodgers and Ian Scaramuzza, In Situ, San Francisco
Travis Lett, Gjelina, Venice, CA
Niki Nakayama, n/naka, Los Angeles
Dominica Rice-Cisneros, Cosecha Café, Oakland, CA
Carlos Salgado, Taco María, Costa Mesa, CA
Joshua Skenes, Saison, San Francisco
Sheridan Su, Flock and Fowl, Las Vegas
James Syhabout, Commis, Oakland, CA
Karen Taylor, El Molino Central, Sonoma, CA
Pim Techamuanvivit, Kin Khao, San Francisco
Kris Yenbamroong, Night + Market, Los Angeles
Claudette Zepeda-Wilkins, El Jardín, San Diego

Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards.

• James Beard Foundation [Official]

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https://www.eater.com/2019/2/27/18239839/james-beard-awards-2019-semifinalists-chefs-restaurants-jbfa 2019-02-27 15:20:42Z

Thursday, February 28, 2019

Popeyes

Subway

Oceanway Bar and Grille

PDQ

Popeyes

Subway

Oceanway Bar and Grille

PDQ

Wednesday, February 27, 2019

60-CENT BEEF BOWL

POWER RENDANG PUFF

CHEESY BBQ RETURNS

CHEF TABLE

Best New Restaurant

Outstanding Baker

Outstanding Bar Program

Outstanding Chef

Outstanding Pastry Chef

Outstanding Restaurant

Outstanding Restaurateur

Outstanding Service

Outstanding Wine Program

Outstanding Wine, Spirits, or Beer Producer

Rising Star Chef of the Year

Best Chef: Great Lakes

Best Chef: Mid-Atlantic

Best Chef: Midwest

Best Chef: New York City

Best Chef: Northeast

Best Chef: Northwest

Best Chef: South

Best Chef: Southeast

Best Chef: Southwest

Best Chef: West