This morning, the James Beard Foundation announced this year’s finalists, and Dallas came up empty-handed.
We had a good year for semifinalist nominations: Bruno Davaillon (Bullion), Regino Rojas (Purepecha Room by Revolver Taco), and David Uygur (Lucia and Macellaio) were up for Best Chef Southwest; The French Room for Outstanding Service; and Ricardo Sanchez (Bullion) for Best Pastry Chef. Misti Norris of Petra and the Beast was up for the prestigious award of Best New Restaurant, against stiff competition in Los Angeles and New York.
It turns out the places to go for cocktails are still San Francisco, New York, and Chicago. The Best Chef Southwest finalist spots went to Kevin Fink (Emmer and Rye), Michael Fojtasek (Olamaie), and Bryce Gilmore (Barley Swine) in Austin, and Steve McHugh (Cured) in San Antonio. The Beard Foundation has made an effort to acknowledge a broader set of facets in the culinary landscape. New categories include acknowledgement of food trucks and other non-restaurant venues, among others, and a journalism category that honors the importance of local voice. We’re still waiting for the tiara.
The final awards will be presented at the May 6th gala in Chicago.
