James Beard Foundation 2017 Restaurant and Chef Semi-Finalists
The James Beard Foundation awards have been called the Oscars of the North American food world. In February, the prestigious James Beard Foundation released their list of semi-finalists for the 2017 Restaurant and Chef Awards.
With nineteen 2017 James Beard Foundation semi-finalists, your downtown Seattle vacation rental home is perfectly located near a variety of stellar dining experiences. Here’s the official list of Seattle’s 2017 James Beard Award semi-finalists by category.
Best Chef, Northwest
Eric Donnelly is the executive chef at RockCreek Seafood & Spirits. This Freemont neighborhood restaurant and bar centers around globally-sourced seafood from well-managed fisheries.
Mike Easton is chef/owner of Il Corvo. Handmade pasta and daily specials make this downtown Seattle Italian restaurant perfect for lunch or dinner.
Edouardo Jordan is chef/owner of Salare, a chef-driven, Ravenna neighborhood restaurant blending exotic influences with classic American fare.
Kotaro Kumita is chef/general manager at Wataru, which focuses on Edomae-style sushi.
Nathan Lockwood is the chef/owner of Altura, an Italian fine dining restaurant in the Capitol Hill neighborhood.
Shaun McCrain is chef/owner of Copine, a contemporary American restaurant utilizing classic French techniques.
Rachel Yang and Seif Chirchi are chef/owners of Joule. Here they blend Korean flavors and classic techniques.
Matt Dillon is the busy chef of Sitka & Spruce in Capitol Hill, Corson Building in Georgetown, and Bar Sajor in Pioneer Square.
Blaine Wetzel is head chef of Willows Inn and Lummi Island which prides itself on a prix fixe menu that is seasonal and local.
Evan Andres bakes at Columbia City Bakery, which also supplies area farmer’s markets with their tasty baked goods.
Rising Star Chef of the Year
Jay Blackinton is chef, farmer, and co-owner of Hogstones Wood Oven on Orcas Island. They craft wood fired vegetable dishes and pizzas from locally-sourced ingredients. Menu changes weekly and often daily.
Best New Restaurant
No Anchor in the Belltown neighborhood is a beer bar and Pacific Northwest restaurant focusing on fresh, local, sustainable ingredients.
Upper Bar Ferdinand in Capitol Hill’s Chophouse Row focuses on pairing small production wines and spirits with a simple food menu including dry aged and cured meats, local seafood, bread, and vegetables.
Ethan Stowell of Ethan Stowell Restaurants has a stable of over a dozen restaurants, including Staple & Fancy, Tavolata, and Anchovies & Olives.
Outstanding Wine, Beer, or Spirts Professional
Wayne Carpenter with Skagit Valley Malting is a custom malt house ushering in a new, modernized era of malt.
Outstanding Wine Program
Canlis was established in 1950 and has defined contemporary Northwest cuisine. They have one of the finest cellars in the world and feature 5 sommeliers, 2,5000 selections, and 18,000 bottles.
Wild Ginger has a temperature-controlled cellar with over 30,000 bottles. Their knowledgeable wine team oversees a wine program that consistently wins awards from Wine Spectator, Wine Enthusiast, Washington Wine Commission, and more.
Outstanding Bar Program
With over 3,500 labels and counting, Canon has the western hemisphere’s largest spirit collection. This Capitol Hill cocktail bar is also a restaurant serving upscale American cuisine.
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