News These Are the 2020 James Beard Awards Finalists The Restaurant and Chef Awards winners will be announced on September 25. By Bridget Hallinan Bridget Hallinan As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and works on franchises such as our cookbook roundups and taste tests. Food & Wine's Editorial Guidelines Published on May 4, 2020 Share Tweet Pin Email Eliesa Johnson, Courtesy of the James Beard Foundation Postponed from March 25, the James Beard Foundation finally announced the finalists for its annual awards in May 2020. The coronavirus pandemic, which left millions unemployed, devastated the hospitality industry, and the Twitter livestream announcing the year's nominees recognized the crisis. “Today we acknowledge the accomplishments of all of the people behind these restaurants, and the need for us all to fight for this industry that employs 16 million people and is a vital part of American culture,” the foundation tweeted. Award categories not only included Restaurant and Chef Awards nominees, but also Media Awards nominees (Books, Broadcast, and Journalism), Design Awards nominees, and Leadership Awards honorees as well. The Humanitarian of the Year award, Lifetime Achievement award, and America’s Classics recipients were all previously announced. The 2020 nominees included Kwame Onwuachi, Daniela Soto-Innes, Cassidee Dabney, Missy Robbins, Marc Vetri, David Chang, Roy Choi, Natasha Pickowicz, Jessica Koslow, Junghyun Park, and many, many more — Food & Wine’s own Ray Isle was also nominated, as was Besha Rodell for the World’s Best Restaurants package from Food & Wine and Travel + Leisure. The winners for the Media Awards would be announced via press release Wednesday, May 27, 2020 in lieu of a physical ceremony. The Restaurant and Chef Awards winners would be announced Friday, September 25, 2020 from Chicago, also broadcast live via Twitter. Read on for the full list, courtesy of the James Beard Foundation. 2020 James Beard Foundation Restaurant and Chef Awards Best New Restaurant A restaurant opened in the prior calendar year that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come. Automatic Seafood & Oysters, Birmingham, ALDemi, MinneapolisEem, Portland, ORFox & the Knife, BostonGado Gado, Portland, ORGianna, New OrleansKalaya, PhiladelphiaNightshade, Los AngelesPasjoli, Santa Monica, CAVerjus, San Francisco Outstanding Baker A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Eligible candidates must have been working as a pastry chef or baker for the past five years. Graison Gill, Bellegarde Bakery, New OrleansZachary Golper, Bien Cuit, NYCMaura Kilpatrick, Sofra Bakery, Cambridge, MALisa Ludwinski, Sister Pie, DetroitAvery Ruzicka, Manresa Bread, Los Gatos, CA Outstanding Bar Program A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer. Anvil Bar & Refuge, HoustonExpatriate, Portland, ORKimball House, Decatur, GALost Lake, ChicagoTrick Dog, San Francisco Outstanding Chef A chef who sets high culinary standards and who has served as a positive example for other food professionals. Eligible candidates must have been working as a chef for the past five years. David Kinch, Manresa, Los Gatos, CACorey Lee, Benu, San FranciscoDonald Link, Herbsaint, New OrleansMissy Robbins, Lilia, NYCAna Sortun, Oleana, Cambridge, MAMarc Vetri, Vetri Cucina, Philadelphia Outstanding Hospitality A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service. Brigtsen's, New OrleansCanlis, SeattleSaison, San FranciscoSwan Oyster Depot, San FranciscoZingerman's Roadhouse, Ann Arbor, MI Outstanding Pastry Chef A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years. Lincoln Carson, Bon Temps, Los AngelesJuan Contreras, Atelier Crenn, San FranciscoMargarita Manzke, République, Los AngelesDiane Moua, Spoon and Stable, MinneapolisNatasha Pickowicz, Flora Bar, NYCMiro Uskokovic, Gramercy Tavern, NYC Outstanding Restaurant A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Eligible candidates must have been in business 10 or more consecutive years. FIG, Charleston, SCFrasca Food and Wine, Boulder, COJaleo, Washington, D.C.Pizzeria Bianco, PhoenixQuince, San Francisco Outstanding Restaurateur A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Eligible candidates must have been in the restaurant business for at least 10 years and they must not have been nominated for a James Beard Foundation chef award in the past five years. 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 OrleansAlex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito)Jason Wang, Xi'an Famous Foods, NYC Outstanding Wine Program A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine. Bacchanal, New OrleansCanard, Portland, ORCOTE, NYCMiller Union, AtlantaNight + Market Sahm, Venice, CASpiaggia, Chicago Outstanding Wine, Beer or Spirits Producer A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft. Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SCCathy Corison, Corison Winery, St. Helena, CADrew Kulsveen, Willett Distillery, Bardstown, KYTodd Leopold and Scott Leopold, Leopold Bros., DenverLance Winters, St. George Spirits, Alameda, CA Rising Star Chef of the Year A chef age 30 or younger, born on or after January 1 in the year occurring thirty years prior to the award year in which such chef is to be considered for the award (e.g., January 1, 1976 for candidates to be considered in awards year 2006), who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come. Will Aghajanian and Liz Johnson, The Catbird Seat, NashvilleIrene Li, Mei Mei, BostonGaby Maeda, State Bird Provisions, San FranciscoAshleigh Shanti, Benne on Eagle, Asheville, NCPaola Velez, Kith/Kin, Washington, D.C.Jon Yao, Kato, Los Angeles Best Chefs Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region. Best Chef: California Jeremy Fox, Birdie G's, Santa Monica, CABrandon Jew, Mister Jiu's, San FranciscoJessica Koslow, Sqirl, Los AngelesMourad Lahlou, Mourad, San FranciscoJoshua Skenes, Angler, San FranciscoPim Techamuanvivit, Kin Khao, San Francisco Best Chef: Great Lakes (IL, IN, MI, OH) Jason Hammel, Lula Cafe, ChicagoGene Kato, Momotaro, ChicagoNoah Sandoval, Oriole, ChicagoJohn Shields and Karen Urie Shields, Smyth, ChicagoErick Williams, Virtue, ChicagoLee Wolen, Boka, Chicago Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA) Amy Brandwein, Centrolina, Washington, D.C.Nicholas Elmi, Laurel, PhiladelphiaRich Landau, Vedge, PhiladelphiaCristina Martinez, South Philly Barbacoa, PhiladelphiaJon Sybert, Tail Up Goat, Washington, D.C.Cindy Wolf, Charleston, Baltimore Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) Steven Brown, Tilia, MinneapolisMichael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MOMichael Gallina, Vicia, St. LouisJamie Malone, Grand Café, MinneapolisChristina Nguyen, Hai Hai, Minneapolis Best Chef: Mountain (CO, ID, MT, UT, WY) Carrie Baird, Bar Dough, DenverJen Castle and Blake Spalding, Hell's Backbone Grill & Farm, Boulder, UTJeff Drew, Snake River Grill, Jackson, WYCaroline Glover, Annette, Aurora, CODana Rodriguez, Super Mega Bien, DenverKelly Whitaker, The Wolf's Tailor, Denver Best Chef: New York State Sean Gray, Momofuku Ko, NYCBrooks Headley, Superiority Burger, NYCJunghyun Park, Atomix, NYCDaniela Soto-Innes, ATLA, NYCAlex Stupak, Empellón, NYC Best Chef: Northeast (CT, MA, ME, NH, RI, VT) Vien Dobui, CÔNG TỬ BỘT, Portland, METiffani Faison, Orfano, BostonBen Jackson, Drifters Wife, Portland, MEKrista Kern Desjarlais, The Purple House, North Yarmouth, MEGreg Mitchell and Chad Conley, Palace Diner, Biddeford, MECassie Piuma, Sarma, Somerville, MA Best Chef: Northwest & Pacific (AK, HI, OR, WA) Peter Cho, Han Oak, Portland, ORGregory Gourdet, Departure, Portland, ORChris Kajioka and Anthony Rush, Senia, HonoluluKaty Millard, Coquine, Portland, ORKristen Murray, MÅURICE, Portland, ORRachel Yang and Seif Chirchi, Joule, Seattle Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS) Jose Enrique, Jose Enrique, San Juan, PRKristen Essig and Michael Stoltzfus, Coquette, New OrleansMichael Gulotta, Maypop, New OrleansMason Hereford, Turkey and the Wolf, New OrleansIsaac Toups, Toups' Meatery, New Orleans Best Chef: Southeast (GA, KY, NC, SC, TN, WV) Katie Button, Cúrate, Asheville, NCCassidee Dabney, The Barn at Blackberry Farm, Walland, TNCheetie Kumar, Garland, Raleigh, NCAndy Ticer and Michael Hudman, Andrew Michael Italian Kitchen, MemphisJulia Sullivan, Henrietta Red, Nashville Best Chef: Southwest (AZ, NM, NV, OK) Dan Krohmer, Other Mama, Las VegasJonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NMChrysa Robertson, Rancho Pinot, Scottsdale, AZSilvana Salcido Esparza, Barrio Café Gran Reserva, PhoenixJeff Smedstad, Elote Cafe, Sedona, AZJames Trees, Esther's Kitchen, Las Vegas Best Chef: Texas Kevin Fink, Emmer & Rye, AustinMichael Fojtasek, Olamaie, AustinAnita Jaisinghani, Pondicheri, HoustonSteve McHugh, Cured, San AntonioTrong Nguyen, Crawfish & Noodles, Houston 2020 Leadership Award Honorees Phillip and Dorathy E. Barker, Co-Founders, Operation Spring Plant, Inc. (OSP)Rosalinda Guillen, Executive Director, Community to Community Development (C2C)Abiodun Henderson, Executive Director, The Come Up Project featuring Gangstas to GrowersMark and Kerry Marhefka, Owners, Abundant SeafoodCaleb Zigas, Executive Director, La Cocina Humanitarian of the Year Zero Foodprint Lifetime Achievement Jessica B. Harris America’s Classics Lassis Inn Little Rock, AR Owners: Elihue Washington Jr. and Maria Washington Zehnder’s of Frankenmuth Frankenmuth, MI Owners: Al Zehnder, Susan Zehnder, and Martha Zehnder Shelton Puritan Backroom Manchester, NH Owners: Arthur Pappas, Chris Pappas, and Eric Zink Oriental Mart Seattle Owners: Mila Apostol and Joy Apostol El Taco de Mexico Denver Owner: Sasha Zanabria Vera’s Backyard Bar-B-Que Brownsville, TX Owner: Armando Vera 2020 James Beard Foundation Book Awards For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2019. Winners, including the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on Wednesday, May 27, 2020. American Books with recipes focused on the cooking or foodways of regions or communities in the United States. Cook Like a Local: Flavors That Can Change How You Cook and See the World Chris Shepherd and Kaitlyn Goalen (Clarkson Potter) Jubilee: Recipes from Two Centuries of African American Cooking Toni Tipton-Martin (Clarkson Potter) South: Essential Recipes and New Explorations Sean Brock (Artisan Books) Baking and Desserts Books with recipes focused on breads, pastries, desserts, and other treats. Dappled: Baking Recipes for Fruit Lovers Nicole Rucker (Avery) Living Bread: Tradition and Innovation in Artisan Bread Making Daniel Leader and Lauren Chattman (Avery) Pastry Love: A Baker's Journal of Favorite Recipes Joanne Chang (Houghton Mifflin Harcourt) Beverage with Recipes Books focused on recipes for how to make beverages. Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time Brad Thomas Parsons (Ten Speed Press) The Martini Cocktail: A Meditation on the World's Greatest Drink, with Recipes Robert Simonson (Ten Speed Press) The NoMad Cocktail Book Leo Robitschek (Ten Speed Press) Beverage without Recipes Beverage-focused books and guides that either don’t contain recipes or that may have minimal recipes but aren’t recipe-centric. The Complete Guide to Japanese Drinks: Sake, Shochu, Japanese Whisky, Beer, Wine, Cocktails and Other Beverages Stephen Lyman and Chris Bunting (Tuttle Publishing) Red & White: An Unquenchable Thirst for Wine Oz Clarke (Little, Brown Book Group) World Atlas of Wine 8th Edition Hugh Johnson and Jancis Robinson (Mitchell Beazley) General Books with recipes that address a broad scope of cooking, not just a single topic, technique or region. All About Dinner: Simple Meals, Expert Advice Molly Stevens (W. W. Norton & Company) Milk Street: The New Rules: Recipes That Will Change the Way You Cook Christopher Kimball (Voracious) Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook Carla Lalli Music (Clarkson Potter) Health and Special Diets Books with recipes related to health and nutrition, or that address specific health issues, such as allergies or diabetes. The Beauty Chef Gut Guide: With 90+ Delicious Recipes and Weekly Meal Plans Carla Oates (Hardie Grant Books) Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood Aran Goyoaga (Sasquatch Books) Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More Jeffrey Larsen (Ten Speed Press) International Books with recipes focused on food and cooking traditions of countries or regions outside of the United States. Black Sea: Dispatches and Recipes – Through Darkness and Light Caroline Eden (Quadrille Publishing) Ethiopia: Recipes and Traditions from the Horn of Africa Yohanis Gebreyesus (Interlink Publishing) The Food of Sichuan Fuchsia Dunlop (W. W. Norton & Company) Photography American Sfoglino: A Master Class in Handmade Pasta Eric Wolfinger (Chronicle Books) Le Corbuffet: Edible Art and Design Classics Esther Choi (Prestel) Oaxaca: Home Cooking from the Heart of Mexico Quentin Bacon (Abrams Books) Reference, History, and Scholarship Includes manuals, guides, encyclopedias, and books that present research related to food or foodways. Gandhi’s Search for the Perfect Diet: Eating with the World in Mind Nico Slate (University of Washington Press) A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia Bernard L. Herman (The University of North Carolina Press) The Whole Okra: A Seed to Stem Celebration Chris Smith (Chelsea Green Publishing) Restaurant and Professional Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, use specialty ingredients, and require professional equipment. This includes culinary arts textbooks. Dishoom: From Bombay with Love Shamil Thakrar, Kavi Thakrar, and Naved Nasir (Bloomsbury Publishing) Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition Daniel Humm (Ten Speed Press) The Whole Fish Cookbook: New Ways to Cook, Eat and Think Josh Niland (Hardie Grant Books) Single Subject Books with recipes focused on a single or category of ingredients, a dish, or a method of cooking – such as lobster, seafood, grains, pasta, burgers, or canning. Exceptions: baking and desserts books, vegetable-focused books, health and special diets books, restaurant and professional books, and beverage books should be entered in those respective categories. From the Oven to the Table: Simple Dishes That Look After Themselves Diana Henry (Mitchell Beazley) Pasta Grannies: The Official Cookbook: The Secrets of Italy's Best Home Cooks Vicky Bennison (Hardie Grant Books) Sour: The Magical Element That Will Transform Your Cooking Mark Diacono (Quadrille Publishing) Vegetable-Focused Cooking Books that feature recipes for how to prepare and serve vegetables and plant-based ingredients. Books may be vegetarian, vegan, or vegetable-focused with minimal reference to meats. Ruffage: A Practical Guide to Vegetables Abra Berens (Chronicle Books) Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes Editors at America's Test Kitchen (America's Test Kitchen) Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar Amy Chaplin (Artisan Books) Writing Narrative nonfiction books, including memoirs, culinary tourism, investigative journalism, food advocacy, and critical analysis of food and foodways for a general audience. Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer Bren Smith (Knopf) Notes from a Young Black Chef: A Memoir Kwame Onwuachi with Joshua David Stein (Knopf) Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters Charlotte Druckman (Abrams Press) 2020 James Beard Foundation Broadcast Media Awards For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2019. Winners will be announced on Wednesday, May 27, 2020. Audio Program The Food Programme – The Search for Esiah's Seeds Airs on: BBC Radio 4 and BBC Sounds It Burns: The Scandal-Plagued Race to Breed the World’s Hottest Chili Airs on: Audible The Sporkful – When White People Say Plantation Airs on: iTunes, Sporkful, Spotify, and Stitcher Audio Reporting California Foodways – The Curious Second Life of a Prather Ranch Cow: Biomedical Research; Trans Man Finds – and Creates – Refuge in His Family's Small-Town Cafe; Legalizing Cannabis Impacts Food, Farming in Humboldt Reporter: Lisa Morehouse Airs on: KQED, California Foodways, iTunes, Google Play, Radio Public, SoundCloud, and Stitcher Food Actually – Junk Food Actually Reporter: Tamar Adler Airs on: Luminary Gravy – Mahalia Jackson’s Glori-Fried Chicken Reporter: Betsy Shepherd Airs on: southernfoodways.org and iTunes Documentary Harvest Season Airs on: PBS Nothing Fancy: Diana Kennedy Airs on: Premiered at SXSW in March 2019 That's My Jazz Airs on: Vimeo Online Video, Fixed Location and/or Instructional Chef Studio: The Crumby Bits – Cricket Macarons Airs on: YouTube Grace Young – Wok Therapist Airs on: GraceYoung.com and YouTube Ready Jet Cook - How to Make Pad Thai with Jet Tila Airs on: FoodNetwork.com and YouTube Online Video, on Location Eat, Drink, Share, Puerto Rico Food – El Burén de Lula Airs on: YouTube Handmade – How Knives Are Made for New York's Best Restaurants; How a Ceramics Master Makes Plates for Michelin-Starred Restaurants Airs on: Eater and YouTube In Real Life – Why Eating This Fish Could Save Coral Reefs Airs on: YouTube and AJ+ Outstanding Personality/Host Alton Brown Good Eats: The Return Airs on: Food Network David Chang Breakfast, Lunch & Dinner Airs on: Netflix Roy Choi Broken Bread with Roy Choi Airs on: Tastemade and KCET Television Program, in Studio or Fixed Location Good Eats: The Return – American Classic: Chicken Parm Airs on: Food Network Lidia's Kitchen – Trattoria Favorites Airs on: PBS Pati's Mexican Table – A Local's Tour of Culiacán Airs on: WETA; distributed nationally by American Public Television Television Program, on Location Chef's Table – Asma Khan Airs on: Netflix Las Crónicas del Taco (Taco Chronicles) – Canasta Airs on: Netflix Street Food – Bangkok, Thailand Airs on: Netflix Visual and Audio Technical Excellence Chef's Table Adam Bricker, Chloe Weaver, and Will Basanta Airs on: Netflix Street Food Alexander D. Paul, Matthew Chavez, and Shane Reed Airs on: Netflix The Taste of Place – Wild Rice Jesse Roesler and Kevin Russell Airs on: Vimeo Visual Reporting (on TV or Online) Fork the System – Moro Food of Muslim Mindanao: This is Filipino, Too Reporters: Joi Lee and HyoJin Park Airs on: Al Jazeera English Digital, YouTube, and Facebook In Real Life– Why This $300 Clam Is so Important to Native Americans and China Reporters: AJ+ Staff Airs on: YouTube and AJ+ Rotten – The Avocado War Reporters: Christine Haughney, Erin Cauchi, and Gretchen Goetz Airs on: Netflix 2020 James Beard Foundation Journalism Awards For articles published in English in 2019. Winners, including the Emerging Voice Award, will be announced on Wednesday, May 27, 2020. Columns What She’s Having: “Popeyes’ Fried Chicken Sandwich: A Delicious Distraction, a Cultural Lesson”; “Every Season Is Soup Season”; “Why a Somali Nook in East Boston Is One of the Country’s Best New Restaurants” Devra First The Boston Globe Power Rankings: “The Official Fast Food French Fry Power Rankings”; “The Official Spicy Snack Power Rankings”; “The Official Domestic Beer Power Rankings” Lucas Kwan Peterson Los Angeles Times Rooted in Place: “In Service”; “Hair, Food, and Hustle”; “The Best That We've Got” Rosalind Bentley Gravy Craig Claiborne Distinguished Restaurant Review Award “Le Colonial Is an Orientalist Specter”; “The Ultimate Chaat Truck Crawl”; “The Fantasy — and Reality — of Dining at Chez Panisse” Soleil Ho San Francisco Chronicle “NYC’s Buzziest New Sushi Parlors Are Transcendent, If You Can Handle the Bros”; “Wall Street’s Underground Russian Spa Is a Dining Destination for the Soul”; “Estiatorio Milos Is One of the Last Big Restaurant Scams in New York” Ryan Sutton Eater New York “Peter Luger Used to Sizzle. Now It Sputters.”; “The 20 Most Delicious Things at Mercado Little Spain”; “Benno, Proudly Out of Step With the Age” Pete Wells The New York Times Dining and Travel “In Pursuit of the Perfect Pizza” Matt Goulding Airbnb Magazine “Interview With the Vampiro” Dylan James Ho Taste “These Are the World's Best Restaurants: North America, South America, Africa and Middle East” Besha Rodell Travel + Leisure and Food & Wine Feature Reporting America's farmers in crisis during Trump's trade wars: “Left Behind: Farmers Fight to Save Their Land in Rural Minnesota as Trade War Intensifies”; "’I'm Gonna Lose Everything’: A Farm Family Struggles to Recover after Rising Debt Pushes a Husband to Suicide"; “In Trump Country, a Season of Need on Family Farms” Annie Gowen The Washington Post “The Great Land Robbery” Vann R. Newkirk II The Atlantic “Value Meal” Tad Friend The New Yorker Food Coverage in a General Interest Publication The Bitter SouthernerGastro ObscuraThe New Yorker Foodways “An Indigenous Community in Mexico Finds Its Voice — and Strength — in Wild Mushrooms” Michael Snyder Los Angeles Times “On Hawaii, the Fight for Taro’s Revival” Ligaya Mishan T: The New York Times Style Magazine “A Real Hot Mess: How Grits Got Weaponized Against Cheating Men” Cynthia R. Greenlee MUNCHIES | Food by VICE Health and Wellness “The AGEs Puzzle: How We Cook Food Is Killing Us. Scientists in SC Know Why.”; “9 Easy Ways to Eat Fewer AGEs: A Stress-Free Guide” Tony Bartelme The Post and Courier (Charleston, SC) “How Washington Keeps America Sick and Fat”; “Meet the Silicon Valley Investor Who Wants Washington to Figure Out What You Should Eat” Catherine Boudreau and Helena Bottemiller Evich Politico “Protein Nation” Shaun Dreisbach EatingWell Home Cooking “6 Holiday Cookies That Will Win You the Cookie Swap” Hilary Cadigan and Rick Martinez Bon Appétit “Fry Time” Nancy Singleton Hachisu Saveur “In Praise of Schmaltz” Rachel Handler Grub Street Innovative Storytelling “Best New Restaurants 2019” Kevin Alexander, Nicole A. Taylor, and Adriana Velez Thrillist “Food and Loathing on the Campaign Trail” Gary He, Matt Buchanan, and Meghan McCarron Eater “Made in America” Tim Carman and Shelly Tan The Washington Post Investigative Reporting “How USDA Distorted Data to Conceal Decades of Discrimination Against Black Farmers” Nathan Rosenberg and Bryce Wilson Stucki The Counter “‘The Man Who Attacked Me Works in Your Kitchen’: Victim of Serial Groper Took Justice into Her Own Hands” Amy Brittain and Maura Judkis The Washington Post “The Young Hands That Feed Us” Karen Coates and Valeria Fernández Pacific Standard Jonathan Gold Local Voice Award “Forget Democratic Votes. Which Presidential Hopeful Will Eat 16 Iconic SC Foods First?”; “A James Island Meat-and-Two Secretly Switched to Carolina Gold Rice. Here’s What Happened.”; “In Prisons Across South Carolina, It’s Not a Birthday Without Cake Made by a Fellow Inmate” Hanna Raskin The Post and Courier (Charleston, SC) “In Search of Hot Beef”; “Chef Jack Riebel Is in the Fight of His Life”; “Harry Singh on the Perfect Roti, Trinidad, and Life in the Kitchen” Dara Moskowitz Grumdahl Mpls.St.Paul Magazine “In a Wheelchair and Hungry”; “Where to Eat Regionally Inspired Mexican Food in New York City”; “How Sichuan Became NYC’s Dominant Chinese Cuisine” Robert Sietsema Eater New York M.F.K. Fisher Distinguished Writing Award “A Mind to Stay Here” Rosalind Bentley Gravy “My Mother's Catfish Stew” John T. Edge Oxford American “An Undeserved Gift” Shane Mitchell The Bitter Southerner Personal Essay, Long Form “The Dysfunction of Food” Kim Foster Kim-Foster.com “Love, Peace, and Taco Grease: How I Left My Abusive Husband and Found Guy Fieri” Rax King Catapult “Seeking Jewish Identity at the Sabra Hummus Factory” Orr Shtuhl The Forward Personal Essay, Short Form “For 20 Years, happy hour has seen us through work — and life” M. Carrie Allan The Washington Post “How the Starbucks Macchiato Ruined My Indie Coffee Shop Experiences” Nicole A. Taylor Thrillist “In Memoriam of Hominy Grill, the Restaurant That Defined Charleston” Ali Rosen Plate Profile “First Course” Zoe Tennant Granta “The Fruit Saver” Tejal Rao Women on Food (Abrams Press) “The Provocations of Chef Tunde Wey” Brett Martin GQ Magazine Wine, Spirits, and Other Beverages “How Climate Change Impacts Wine” Eric Asimov The New York Times “May I Help You With That Wine List?” Ray Isle Food & Wine “Seltzer Is Over. Mineral Water Is Forever.” Jordan Michelman PUNCH 2020 James Beard Foundation Outstanding Restaurant Design Awards 75 Seats and Under For the best restaurant design or renovation in North America since January 1, 2017. Firms: SIMPLICITY Project: HALL by o.d.o Firms: Heliotrope Architects Project: Rupee, Seattle Firms: Spoonbill Watering Hole and Restaurant, Flywheel Co. and Vermillion Architects, LLC Project: Spoonbill Watering Hole and Restaurant, Lafayette, LA 76 Seats and Over For the best restaurant design or renovation in North America since January 1, 2017. Firms: Hacin + Associates Project: Shore Leave, Boston Firms: Ken Fulk Inc Project: Swan & Bar Bevy, Miami Firms: Klein Agency and ORA Project: auburn, Los Angeles Outstanding Design of Alternative Eating & Drinking Places Eligible establishments include places where prepared food and/or beverages are served for consumption on premises (except in the case of food trucks or takeout counters) but not for markets, farm stands, food shops or groceries where ingredients are sold for preparation elsewhere. This category, added in 2019, recognizes that the nature of restaurants is changing, and food is sold and consumed in a variety of environments that do not necessarily qualify as traditional full-service restaurants. Firms: Lori Chemla Project: Carissa’s the Bakery, East Hampton, NY Firms: Stonehill Taylor, MCR/Morse Development and Aaron Sciandra Project: Connie, Queens, NY Firms: Studio Dewberry and Workstead Project: Citrus Club, Charleston, SC Design Icon Chez Panisse, Berkeley, CA Was this page helpful? Thanks for your feedback! Tell us why! Other Submit