Lowcountry

Discover SC Uncovers 10 Charleston, SC Restaurants with wonderfully unique approaches to Shrimp and Grits

January 28, 2025 by 1 Comment
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By Libby Wiersema

Shrimp and grits—it’s inarguably the most sought-after dish by Charleston visitors. The delicious duo, once the stuff of humble Lowcountry breakfasts, has swept the nation as one of the most iconic Southern dishes of all time. From white-cloth establishments to country cafes, you can find it on countless lunch and dinner menus, too. “It’s not just for breakfast anymore,” would surely make an apt tagline.

While fresh shrimp and stone-ground grits form the foundation of the dish, it lends itself beautifully to creative interpretations by Charleston chefs. Perhaps no place does that better than Charleston, where you will not only find the best shrimp and grits on earth (thanks to SC shrimp and locally milled grits) but some of the most imaginative versions. You can order shrimp and grits across the Lowcountry and feel like you’ve not had the same dish twice.

Here are 10 Charleston-area restaurants that excel at shrimp and grits, each with its own signature elements. If you’re a food adventurist, you’ll love exploring the many exciting flavors of this beloved local dish.

Shrimp and grits
Coconut and jerk spices infuse this Caribbean version of shrimp and grits at ACME Southern Kitchen.

Acme Lowcountry Kitchen
Vibe: Casual/upscale hub of traditional Lowcountry and coastal cuisine on Isle of Palms
Shrimp and grits: Varietal jackpot with seven options, including “Isle of Palms” with blackened shrimp, smoked sausage, tomatoes and onions over truffle cheese grits and “Charleston” with blackened shrimp, smoked sausage, roasted tomatoes and onions.

Circa 1886
Vibe: Elegant fine dining in the carriage house of Wentworth Mansion in historic downtown
Shrimp and grits: Shrimp, cabbage leaves, goat cheese and smoked ham hock gravy served over rice grits (aka middlins) for a traditional Gullah touch

The Darling
Vibe: Hip, vintage oyster bar on Upper King
Shrimp and grits: Shrimp, cheddar grits, crispy Brussels sprouts, country ham and fennel

Shrimp and grits with sausage
Shrimp and grits gets a Caribbean touch at Edison.

Edison
Vibe: Upscale, but casual restaurant with creative dishes made from fresh, local ingredients
Shrimp and grits: Caribbean style with shrimp, conch, bacon, saffron-tomato gravy and smoked Gouda grits

82 Queen 
Vibe: Refined Lowcountry cuisine; white tablecloth dining in the historic district
Shrimp and grits: Shrimp, stone-ground grits, bourbon–barbecue sauce, applewood bacon, cheddar and scallions

Nigel’s Good Food
Vibe: Casual cafe (three locations) serving scratch-made soul food and Southern eats, fresh seafood baskets, burgers, salads and more
Shrimp and grits: Grandma Fred’s Shrimp & Grits is studded with onions, bell peppers, bacon and sausage, then smothered in brown gravy. 

Shrimp and grits
HUSK restaurant in Charleston is famous for its creamy shrimp and grits.

HUSK
Vibe: Iconic establishment in the historic district; focus on Southern ingredients; menu changes daily, so call ahead for availability
Shrimp and grits: Seasonal menu offers a rotation of versions; examples include shrimp and grits with March Hen Mills grits, andouille sausage, peperonata, kale, preserved tomato broth and poached egg or with Edisto Island grits, HUSK City Ham, heirloom peppers, NC turnips, buttermilk broth and poached egg.

Marina Variety Store
Vibe: Bustling, nautical-themed diner serving breakfast and lunch; views of Ashley River and marina
Shrimp and grits: Sauteed shrimp, onions, peppers and peasant gravy over grits; other variations come with fried green tomatoes, smoked sausage or crispy alligator

Shrimp and grits at SNOB is a brothy, savory dish.

Slightly North of Broad
Vibe: Eclectic Lowcountry bistro in historic downtown
Shrimp and grits: Shrimp, house sausage, country ham, tomatoes, green onions, garlic and Edisto yellow grits

Vicious Biscuit
Vibe: Knife-and-fork homemade biscuits; serving breakfast, lunch and brunch in Mount Pleasant
Shrimp and grits: Open-face buttermilk biscuit with blackened shrimp, Lowcountry gravy, white cheddar and Palmetto Farms stone-ground grits, topped with thick-cut bacon crumbles and scallions

Related: Everything you need to know to plan your best 2025 Charleston Wine + Food Festival Experience

Source link: Discover South Carolina

Lowcountry

Summit Coffee opening a new location in Nexton (Summerville, SC) – February 1, 2025

January 27, 2025 by 0 Comments
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The award-winning coffee roaster will open a cafe on Saturday, February 1, 2025

CHARLESTON, S.C. (January 27, 2027) – Award-winning coffee roaster Summit Coffee will open its second brick-and-mortar cafe this weekend. The doors will open to the public for a soft opening on Tuesday, January 28, at 7 AM at 408 Brighton Park Blvd, Ste 400, in Summerville, SC.

To celebrate the grand opening weekend, guests will have opportunities to win Summit Coffee prizes and participate inother activities starting on Saturday, February 1. On Sunday, February 2, guests ordering through the Summit Coffee appcan receive a complimentary Oat Milk Latte, while supplies last. This opening marks Summit Coffee’s second Charleston-area location, the first being Summit Coffee Long Point in Mt. Pleasant.

Summit Coffee, a family-friendly cafe, will serve its award-winning coffees, including single-origin and seasonalselections, along with freshly baked pastries from The Summit Bakery. All pastries are made in-house at the bakery located at Summit Coffee Long Point. Summit Coffee is known forits unique and meticulous approach to sourcing and coffee roasting, resulting in delicious and consistent roasts. Established nearly 25 years ago, Summit is a

family-owned and operated business that relies on long-standing relationships with small producers across the globe toprovide some of the best coffee beans, which are roasted in small batches to ensure the best flavors. In their cafes, Summit Coffee strives to create joyful,

family-friendly environments for guests to relax and enjoy their coffee.

Summit Coffee Nexton will be open Monday–Friday from 6 AM–5 PM and Saturday–Sunday from 7 AM–5 PM. For more information on Summit Coffee Nexton, please follow along on Instagram at @summitcoffeenexton.

About Summit Coffee

Through more than 25 years in business, Summit Coffee has earned its reputation as a locally loved and high-quality brand. Summit’s commitment to creating moments of joy is evident through its work serving each end consumer — from wholesale partners to customers at their 13+ cafes. Summit also prioritizes relationship coffee, sourcing from long-standing partnerships around the world and roasting in its certified organic headquarters. Each coffee blend is roasted in small batches to ensure optimal flavor.

Behind the scenes, Summit Coffee is a longtime member of 1% for the Planet and Certified Climate Neutral. In the cafes,guests will appreciate Summit’s joyful, colorful, and family-friendly approach to coffee that brings communities together. Currently, Summit Coffee has neighborhood cafes in Charlotte, N.C., Asheville, N.C., and Atlanta, GA, with additional cafes slated to open in 2024. For more information, please visit summitcoffee.com.

Lowcountry

Harvard University outsources Slavery Remembrance Program, lays off staff with same day notices

January 26, 2025 by 0 Comments
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Employees were notified about their termination on Thursday — effective the same day.

By Lindsay Shachnow

Harvard University laid off the staff members contributing to the research component of its Slavery Remembrance Program on Thursday. The program is part of the $100 million Harvard and the Legacy of Slavery Initiative. 

Employees were notified about their termination on Thursday — effective the same day. Staff members said they had no prior knowledge about potential layoffs before the announcement was made, the Harvard Crimson reported. 

The project’s director, Richard J. Cellini, accused Sara Bleich, who oversees the Legacy of Slavery initiative, of trying to repress the number of descendants uncovered in the project, according to the paper. Cellini reportedly gave university officials an ultimatum: fire him, or allow the program to do its work properly.

Cellini was let go on Thursday.

Still, Henry Louis Gates, Jr., Harvard & the Legacy of Slavery Advisory Council member, praised Cellini’s work in Thursday’s press release from Harvard.

“Richard Cellini’s superb efforts launched us on our way on this historically important mission, and now it is time for American Ancestors to take the lead in what will be a systematic, scholarly sustained effort to establish the facts about this dark chapter in our university’s history, and begin the long journey of healing,” Gates said. “We are indebted to Richard for his early guidance and his ambitious leadership.”

Harvard University first partnered with American Ancestors — a national center for family history, heritage, and culture — in 2022 to “identify the direct descendants of enslaved individuals who labored on Harvard’s campus and of those who were enslaved by Harvard leadership, faculty, or staff,” according to the university.

Now, Harvard is outsourcing the entire Remembrance Program to American Ancestors. 

“We understand from our extensive experience that tracing families descended from enslaved individuals is a complex, time-intensive process filled with significant challenges,” Ryan J. Woods, President and CEO of American Ancestors, said in a statement. “We are committed to advancing this critical research to help Harvard establish meaningful connections and engagement with living descendants.”

Records of family lineage created from the program will be donated to the 10 Million Names project, an initiative to collect the names of 10 million people of African descent who were enslaved in America.

Harvard spokesperson Sarah Kennedy-O’Reilly and American Ancestors spokesperson Claire Vail both declined to comment about the layoffs.

“We cannot comment on personnel matters,” Kennedy-O’Reilly told Boston.com.

Editor’s Note: This story has been updated to clarify that only the research component of the Remembrance program has been outsourced, affecting the members of staff from that specific area of the initiative.

Source: Boston.com

Lowcountry

PVH closing distribution center in Yadkin County, North Carolina; 317 losing jobs

January 26, 2025 by 2 Comments
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A distribution center for iconic clothing brands Calvin Klein and Tommy Hilfiger will close at the end of the year, resulting in the loss of 317 jobs in the Yadkin County town of Jonesville.

PVH, which was known as Phillips-Van Heusen until 2011, says it will consolidate its distribution operations to the Atlanta area. Layoffs will begin Oct. 3 and end by Dec. 31, according to Worker Adjustment and Retraining Notification paperwork filed with the N.C. Department of Commerce.

PVH has had its distribution center in Jonesville for 32 years, says Bobby Todd, president of Yadkin County Economic Development. Helping recruit the company to Yadkin County was one of Todd’s first tasks when he started working with Yadkin County Economic Development, he says.

“Our unemployment rate is 3.1% right now so I think a lot of those folks won’t be unemployed for a long time,” Todd says. “But it’s still 317 jobs. It hurts.”

Todd says the New York City-based company notified him Wednesday by telephone that the layoffs were coming. The closing of the distribution center had been feared since 2020 when PVH announced it was closing 162 outlet stores.

“That was a big part of what was distributed from there,” Todd says of the outlet stores, “and that closure of the outlet stores was a pre-cursor to some big changes,” Todd says PVH had significantly more employees in Jonesville before the outlet store closures, but he could not put an exact number on how many more.

PVH’s property is visible from Interstate 77, off N.C. 67, and about 40 miles northwest of Winston-Salem. PVH operates out of an approximately 300,000-square-foot building located on 61 acres. PVH bought the property for $185,000 in May 1993. It now has a tax value of $23.5 million, according to Yadkin County tax records.

“We’re anxious to help market the building as soon as we know their plans,” Todd says.

Moving to Georgia will allow PVH to “take full advantage of the technical capabilities in our Georgia network and continue to respond to our consumers with speed,” according to a statement released by the company.

PVH has given employees a nine months notice and will continue to assist them in the transition, according to the company. “We would like to express our deepest appreciation and admiration for the Jonesville community,” according to a release from the company.

PVH began in 1881 in Pottsville, Pennsylvania, by mending and selling shirts for coal miners. The company moved to New York City in 1890. The company  has more than 29,000 employees and more than 1,000 factories in 40 countries. The company reported $9.2 billion revenue in 2024.

PVH shares are down 22.6% in the past year. Shares have traded between $88.60 and $141.15 in the past year and opened at $94.29 on Friday. Shares were trading at $91.44, down 5% around 1:30 p.m. PVH has a market capitalization of $5.1 billion.

Note: PVH sold legacy brands Izod and Van Heusen several years ago and now only sells Calvin Klein and Tommy Hilfiger brands. Also, a corrected version of this story now reflects that PVH products are produced in 1,000 factories.

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Lowcountry

Dunkin’® Celebrates Grand Opening of New Location in Summerville, SC on January 22, 2025

January 26, 2025 by 0 Comments
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Coastal Franchising celebrating 5th store in Summerville area and 20th in Charleston

 On January 22, 2025, Dunkin’® celebrated the grand opening of its newest Next Generation store in Summerville located at 440 Cross Park Lane. Local Dunkin’ franchise group Coastal Franchising LLC, hosted the store’s official ribbon cutting and following, franchise owner George Ross presented a check for $3,000 to the Special Olympics of South Carolina on behalf of the Coastal Franchising network. 

The newly designed 1,400 square-foot restaurant can seat 18 people and will employ 35 crew members. The new store will be open daily 5:00 a.m. – 8:00 p.m. The Summerville store’s Next Gen design features a modern atmosphere, convenient drive-thru, complimentary Wi-Fi and innovative technologies, including:         

·       Modern Design: The openness, colors and materials used in the design help to create an approachable, positive, and energetic environment.          

·       Premium Pours: Dunkin’s signature cold beverages are now served through an innovative tap system serving eight consistently cold beverages such as coffees, iced teas, cold brew coffee and nitro infused cold brew coffee. Crew members will also use top-quality flavor-maximizing espresso machines to make hand-crafted drinks to order.         

·       Increased Energy Efficiency: Next Gen restaurants are designed to meet DD Green Achievement™ specifications. Stores that achieve DD Green Achievement status are built with sustainable and efficient elements like LED lighting, high-efficiency mechanical equipment, low-flow faucets, and more. DD Green Achievement restaurants are performing better than designed. On average, they are 33% more energy efficient compared to conventional Dunkin’ restaurants.        

·       Dunkin’ on Demand: Next Gen restaurants feature a dedicated mobile order pick-up area so guests who order ahead via the Dunkin’ App can get in and out of the restaurant faster than ever before. Guests can track the status of their mobile order placed for in-store pick-up via a digital order status board.           

Coastal Franchising LLC currently owns and operates 133 Dunkin’ locations in North Carolina, South Carolina, and Virginia.

To learn more about Dunkin’, visit www.DunkinDonuts.com or follow us on Facebook @DunkinUS, Twitter @dunkindonuts and Instagram @dunkin.           

About Dunkin’   

Dunkin’, founded in 1950, is the largest coffee and donuts brand in the United States, with more than 13,700 restaurants in nearly 40 global markets. Dunkin’ is part of the Inspire Brands family of restaurants. For more information, visit DunkinDonuts.com and InspireBrands.com.   

Photo Credit: Coastal Franchising LLC

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Beloved actor and comedian Robin Williams former San Francisco mansion sells for $18.1M

January 26, 2025 by 0 Comments
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By Kasia Pawlowska, Local Editor

Robin Williams’ former residence at 540 El Camino Del Mar in San Francisco’s Sea Cliff neighborhood sold for $18.1 million on Jan. 23, 2025. The Italian Renaissance-style villa, built in 1926, spans nearly 11,000 square feet and offers panoramic views of the Pacific Ocean and the Golden Gate Bridge. Marsha Garces Williams, Robin Williams’ ex-wife and the home’s seller, lived here for over 30 years and raised the couple’s children in the residence.

Established in 1913 as one of San Francisco’s eight master-planned residence parks, Sea Cliff is renowned for its colossal mansions and meticulously manicured streets. The neighborhood’s striking architecture and scenic vistas of the iconic bridge and Marin Headlands have made it one of the city’s most desirable and affluent areas. Over the years, Sea Cliff has attracted a number of high-profile residents, including photographer Ansel Adams, Metallica guitarist Kirk Hammett and actor Sharon Stone.

A longtime Bay Area resident, Williams purchased the property in the early 1990s with then-wife Marsha Garces Williams. Together, they undertook a significant renovation, modernizing the home while preserving its special design. Earle B. Bertz, the principal architect for Allen & Co., the firm responsible for shaping the distinctive character of the Sea Cliff neighborhood, also designed the house.


The residence features six bedrooms and 6.5 bathrooms, intricately carved ceilings, arched windows and a dramatic grand staircase. Beyond these classic architectural details, the home includes a media room, an office and an opulent primary suite with a private Juliet balcony. Hidden behind a paneled wall in the suite is a multipurpose space described as a “safe room / office / meditation room.” 

The property gained attention when it was initially listed in October 2023. As of late 2024, the home was still on the market for a reduced price of $20 million.

Source: SFGate

Lowcountry

Frozen alligator spotted in South Carolina pond during rare southern snowstorm

January 25, 2025 by 0 Comments
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By Andrew Wulfeck

BEAUFORT, S.C. – “See you later, alligator!” is often a phrase used in a rhyming scheme to say goodbye to someone in a fun way, but for an alligator in South Carolina, and many across the Deep South, they won’t be leaving their ponds anytime soon.

Video from Cat Island, South Carolina, just outside of Hilton Head, showed an alligator stuck in an icy pond after the South’s recent deep freeze, which brought a rare bout of ice and snow.

While the scene may seem worrisome with just the alligator visible above the pond’s icy waterline, experts say the behavior is a completely normal survival strategy.

“When temperatures drop significantly, alligators can enter a state called brumation – similar to hibernation,” officials in Beaufort, South Carolina explained. “They slow down their metabolism and become lethargic, allowing them to conserve energy when food is scarce. During a hard freeze, they often stick their snouts above the water to breathe, while the rest of their bodies become immobilized in the icy depths.”

The National Weather Service office in nearby Charleston, South Carolina, reported that 2-4 inches of snow fell over the region, with temperatures dropping to the mid-20s.

A typical winter day across the region usually sees highs around 60 degrees, with lows dropping into the upper 40s.

When the mercury falls to these levels, the reptiles’ biological processes begin to kick in until sunny days with temperatures in the 70s return.

According to the Texas Parks and Wildlife Department, alligators in colder climates are inactive from October to March, as brumation processes take over.

The reptiles can survive an entire year without food and, under certain circumstances, can live much longer without hunting for prey.

Lakes and swamps from Texas through Louisiana and the Carolinas are rarely covered by ice, but it does occasionally happen during colder winters.

Despite similar scenes in other states, wildlife organizations have not reported coming across any distressed alligators but do report tending to the needs of other animals such as manatees and sea turtles, who also need warmer weather.

“So, if you happen to see one of our cold-blooded friends frozen in time, don’t worry! They’re just taking a break until the sun warms things up,” South Carolina officials said.

Due to the climate and terrain, it’s estimated there are only around 100,000 alligators in Palmetto State, with more than 10 times the amount existing in Florida and Louisiana.

Source: Fox Weather

Lowcountry

Spirit Airlines quietly introduces new dress code for passengers that will ban fliers sporting trashy looks

January 24, 2025 by 0 Comments
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By ALYSSA GUZMAN

ave the crop tops for Florida’s beaches and keep your feet in your shoes as Spirit Airlines is cracking down on ‘inadequate’ clothing on its flights. 

On Wednesday, the company quietly updated its contract of carriage for passengers, which includes updating its dress code for passengers flying the budget airline. 

The new rule dictates that a guest ‘shall not be permitted to board the aircraft’ if they are ‘barefoot or inadequately clothed.’ 

Among the examples of inappropriate travel outfits include: see-through clothing, exposed breasts, buttocks, or other private parts; lewd, obscene, or offensive clothing and tattoos. 

The new regulation comes after multiple incidents of passengers being confronted over their attire. 

Earlier this month, John Garcia Jr. was kicked off a Spirit flight for wearing a hoodie with the words: ‘FVCK HATE WORLD TOUR.’ 

Garcia was first confronted as he started to place his luggage in the overhead locker on January 13. A female flight attendant approached him to ask if he was in the right seat.

Garcia said she later told him to remove his hoodie because of the ‘obscene language.’

Related: Spirit Airlines updates dress code policy. Here’s how South Florida flyers are reacting – CBS News

Source: Daily Mail

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2025 James Beard Award Semi-Finalists Named – 2 Charleston Local Business named: Congratulations to Graft Wine Shop and Chubby Fish

January 23, 2025 by 0 Comments
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Congrats to our local 2025 James Beard Award semi-finalists: Femi Oyediran and Miles White of Graft Wine Shop for Outstanding Professional in Beverage Service; and Chubby Fish for Outstanding Restaurant (national).

We also want to acknowledge three businesses in North Carolina (Durham, Raleigh and Asheville) also selected as semi-finalists

  • Scott Crawford, Crawford Hospitality (Crawford and Son, Brodeto, Jolie, and others), Raleigh, NC – Outstanding Restaurateur
  • William Dissen, The Market Place, Asheville, NC – Outstanding Chef 
  • Ricky Moore, Saltbox Seafood Joint, Durham, NC – Outstanding Chef 

Full list of semi-finalists

Today, we are proud to announce the 2025 Restaurant and Chef Award semifinalists for the James Beard Awards® presented by Capital One. Nominees will be announced on Wednesday, April 2, and winners will be announced at the James Beard Restaurant and Chef Awards ceremony on Monday, June 16 at the Lyric Opera of Chicago.

2025 marks an incredible milestone: the 35th anniversary of the James Beard Awards®. Considered to be among the nation’s most prestigious honors, the James Beard Awards® recognize exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to equity, sustainability, and creating a culture where all can thrive. The Restaurant and Chef Awards—established in 1990, with the first Awards given in 1991—celebrate excellence across all types of dining experiences, from fine dining to casual establishments, and are one of several recognition programs of the Awards.

The 2025 Restaurant and Chef Award semifinalists are recognized across 25 categories. In celebration of the Awards’ pivotal anniversary, as well as in recognition of the ever-evolving independent restaurant landscape, the 2025 Restaurant and Chef Awards have expanded with a focus on beverages, introducing three new categories: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service. Learn more about the James Beard Awards® categories, policies, and procedures here.

Check out the 2025 Restaurant and Chef Award semifinalists below.

Outstanding Restaurateur

  • Itai Ben Eli and Itamar Levy, Sof Hospitality Group (Hamsa, Badolina Bakery, and Doris Metropolitan), Houston, TX
  • Nikki Berglund and Ryan Nitschke, Luna Fargo, Sol Ave. Kitchen, Nova Eatery and others, Fargo, ND
  • Stuart Brioza and Nicole Krasinski, The Anchovy Bar, State Bird Provisions, and The Progress, San Francisco, CA
  • Cara Chigazola-Tobin and Allison Gibson, Honey Road and Gray Jay, Burlington, VT
  • Sue Chin and Jason Chin, Good Salt Restaurant Group (Seito Sushi, Reyes Mezcaleria, The Osprey, and others), Orlando, FL
  • Gerard Craft, Niche Food Group (Brasserie, Pastaria, None of the Above, and others), St. Louis, MO
  • Scott Crawford, Crawford Hospitality (Crawford and Son, Brodeto, Jolie, and others), Raleigh, NC
  • Scott Drewno and Danny Lee, The Fried Rice Collective (Anju, Chiko, and I Egg You), Washington, D.C.
  • Benjamin Goldberg, Max Goldberg, and Josh Habiger, Strategic Hospitality (Bastion, Locust, Kisser, and others), Nashville, TN
  • Lee Hanson and Riad Nasr, Frenchette, Le Veau d’ Or, and Le Rock, New York, NY
  • Mason Hereford, Turkey & the Wolf, Molly’s Rise & Shine, Hungry Eyes, and others, New Orleans, LA
  • Brian Jupiter and Aaron Torricelli, Pioneer Tavern Group (Frontier and Ina Mae Tavern), Chicago, IL
  • Douglas Katz, Edgewater Hospitality (Amba, Zhug, Kiln, and others), Cleveland, OH
  • Simon Kim, Gracious Hospitality Management (COTE, Undercote, and COQODAQ), New York, NY
  • Lavanya Mahate, Saffron Valley Restaurants, Salt Lake City, UT
  • Elliot Nelson, McNellie’s Group (McNellie’s and others), Tulsa and Oklahoma City, OK
  • Quynh Pham and Yenvy Pham, Phở Bắc Súp Shop, Phởcific Standard Time, and The Boat, Seattle, WA
  • Daisy Ryan and Greg Ryan, Companion Hospitality (Bell’s, Bar Le Cote, Priedite BBQ, and others), Los Alamos, CA
  • Sara Stayer and Martin Stayer, Nobie’s, Toasted Coconut, and Nonno’s, Houston, TX
  • Douglass Williams, MIDA, Boston, MA

Outstanding Chef presented by Hilton

  • Ann Ahmed, Khâluna, Minneapolis, MN  
  • Lisa Becklund, FarmBar, Tulsa, OK  
  • Amy Brandwein, Centrolina, Washington, D.C.  
  • Tavel Bristol-Joseph, Canje, Austin, TX  
  • Gilberto Cetina, Holbox, Los Angeles, CA  
  • William Dissen, The Market Place, Asheville, NC  
  • Suzette Gresham-Tognetti, Acquerello, San Francisco, CA  
  • Francis Guzmán, Vianda, San Juan, PR  
  • David Kirkland and Ernest Servantes, Burnt Bean Co., Seguin, TX  
  • Gabriel Kreuther, Gabriel Kreuther, New York, NY  
  • Gregory León, Amilinda, Milwaukee, WI  
  • Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR  
  • Ricky Moore, Saltbox Seafood Joint, Durham, NC  
  • Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO  
  • Cassie Piuma, Sarma, Somerville, MA  
  • Carlos Portela, Orujo Taller de Gastronomía, San Juan, PR  
  • Gabriel Rucker, Le Pigeon, Portland, OR  
  • Greg Vernick, Vernick Fish, Philadelphia, PA  
  • Lee Wolen, Boka, Chicago, IL  
  • Jungsik Yim, Jungsik, New York, NY

Outstanding Restaurant presented by Acqua Panna® Natural Spring Water

  • Benu, San Francisco, CA  
  • Chubby Fish, Charleston, SC  
  • Coquine, Portland, OR  
  • The Dabney, Washington, D.C.
  • Don Angie, New York, NY  
  • ELEMI, El Paso, TX  
  • The Four Horsemen, Brooklyn, NY  
  • Frasca Food and Wine, Boulder, CO  
  • Galit, Chicago, IL  
  • Georges French Bistro, Wichita, KS  
  • Ghee Indian Kitchen, Miami, FL  
  • GW Fins, New Orleans, LA  
  • Havana, Bar Harbor, ME  
  • Kalaya, Philadelphia, PA  
  • Kimball House, Decatur, GA  
  • Nonesuch, Oklahoma City, OK  
  • Oberlin, Providence, RI  
  • Pasjoli, Santa Monica, CA  
  • Selden Standard, Detroit, MI  
  • Spoon and Stable, Minneapolis, MN 

Emerging Chef presented by S.Pellegrino® Sparkling Natural Mineral Water

  • Jordan Anthony-Brown, The Aperture, Cincinnati, OH
  • Jesus “Chuy” Cervantes, Damian, Los Angeles, CA
  • Bhavin Chhatwani, Tamasha Modern Indian, Raleigh, NC
  • Paolo Dungca, Hiraya, Washington, D.C.
  • Jason Eckerson and Kate Hamm, Fish & Whistle, Biddeford, ME
  • Danny Garcia, Time & Tide, New York, NY
  • Daniel Garwood, Acru, New York, NY
  • Kaitlin Guerin, Lagniappe Bakehouse, New Orleans, LA
  • Spencer Horovitz, Hadeem, San Francisco, CA
  • Suu Khin, Burmalicious, Houston, TX
  • Phila Lorn, Mawn, Philadelphia, PA
  • Nikhil Naiker, NIMKI, Providence, RI
  • Anna Nguyen and Ni Nguyen, Sắp Sửa, Denver, CO
  • Kayla Pfeiffer, Bicyclette Cookshop, Naples, FL
  • Jacob Potashnick, Feld, Chicago, IL
  • Keoni Regidor, Lehua, Hilo, HI
  • Jane Sacro Chatham, Vicia, St Louis, MO
  • Marcela Salas, BibiSol, Sioux Falls, SD
  • Lawrence “LT” Smith, Chilte, Phoenix, AZ
  • RJ Yoakum, Georgie, Dallas, TX

Best New Restaurant

  • Alma Fonda Fina, Denver, CO
  • Atoma, Seattle, WA
  • Bad Idea, Nashville, TN
  • Bridgetown Roti, Los Angeles, CA
  • Bûcheron, Minneapolis, MN
  • Café Carmellini, New York, NY
  • Cariño, Chicago, IL
  • Casa Balam, Decatur, GA
  • Corima, New York, NY
  • Ema, Houston, TX
  • FamilyFriend, Seattle, WA
  • Fet-Fisk, Pittsburgh, PA
  • Figulina, Raleigh, NC
  • Four Kings, San Francisco, CA
  • Kisa, New York, NY
  • Lao’d Bar, Austin, TX
  • Le Rêve Restaurant & Raw Bar, Sheridan, WY
  • LUNE, Dennis Port, MA
  • Mābo, Dallas, TX
  • Maude & the Bear, Staunton, VA
  • Mita, Washington, D.C.
  • Noche, Tulsa, OK
  • Ômo by Jônt, Winter Park, FL
  • Penny, New York, NY
  • Porgy’s Seafood Market, New Orleans, LA
  • Santo Arcadia, Phoenix, AZ
  • Somaek, Boston, MA
  • The Union, Helena, MT
  • Vecino, Detroit, MI
  • Vinai, Minneapolis, MN

Outstanding Bakery

  • 17 Berkshire, Memphis, TN
  • Atelier Ortega, Jackson Hole, WY
  • Bellegarde Bakery, New Orleans, LA
  • Carissa’s the Bakery, Easthampton, NY
  • Coda, Albuquerque, NM
  • Dan The Baker, Columbus, OH
  • Fan Fan Doughnuts, Brooklyn, NY
  • Gusto Bread, Long Beach, CA
  • JinJu Patisserie, Portland, OR
  • Koffeteria, Houston, TX
  • The Local General Store, Honolulu, HI
  • Machine Shop, Philadelphia, PA
  • Nathaniel Reid Bakery, Kirkwood, MO
  • Patisserie Jacqui, Bisbee, AZ
  • Quail and Condor, Healdsburg, CA
  • Saint Bread, Seattle, WA
  • Secret Bakery, Ferndale, MI
  • Starship Bagel, Lewisville, TX
  • Super Secret Ice Cream, Bethlehem, NH
  • Vienne, Bozeman, MT

Outstanding Pastry Chef or Baker

  • Susan Bae, Moon Rabbit, Washington, D.C.
  • Cat Cox, Country Bird Bakery, Tulsa, OK
  • Brant Dadaleares, Gross Confection Bar, Portland, ME
  • Abigail Dahan, Provenance, Philadelphia, PA
  • Adalberto Diaz, Fillings and Emulsions, Salt Lake City, UT
  • Monique Feybesse and Paul Feybesse, Tarts de Feybesse, Oakland, CA
  • April Franqueza, The Dining Room at High Hampton, Cashiers, NC
  • Chris Hanmer, CH Patisserie, Sioux Falls, SD
  • Mateo Herrera, La Puerta del Sol, El Paso, TX
  • Antonia Kane, Course, Scottsdale, AZ
  • Crystal Kass, Valentine, Phoenix, AZ
  • Alexandra La Valle, Larder, Cleveland, OH
  • Yohann Le Bescond, Emma’s Patisserie at the World Equestrian Hotel, Ocala, FL
  • Helen Jo Leach, The Town Company, Kansas City, MO
  • Lucia Merino, Lucia Patisserie, San Juan, PR
  • Camari Mick, Raf’s, New York, NY
  • Carolyn Nugent and Alen Ramos, Poulette Bakeshop, Parker, CO
  • Leigh Omilinsky, Daisies, Chicago, IL
  • Hana Quon, Patisserie HQ, Honolulu, HI
  • Nicole Rucker, Fat + Flour, Los Angeles, CA 

Outstanding Hospitality presented by American Airlines

  • Archipelago, Seattle, WA
  • Aria, Atlanta, GA
  • Atomix, New York, NY
  • Baobab Fare, Detroit, MI
  • Bluebeard, Indianapolis, IN
  • Compère Lapin, New Orleans, LA
  • Harbor House Inn, Elk, CA
  • Holly Hill Inn, Midway, KY
  • Kai, Gila River Indian Community, AZ
  • Little Fish, Philadelphia, PA
  • Manoli’s, Salt Lake City, UT
  • Melba’s, New York, NY
  • Mixtli, San Antonio, TX
  • Mucci’s, Saint Paul, MN
  • Persimmon, Providence, RI
  • République, Los Angeles, CA
  • Simon’s, Des Moines, IA
  • Tail Up Goat, Washington, D.C.
  • Taj Indian Cuisine, South Portland, ME
  • Vestige, Ocean Springs, MS

Outstanding Wine and Other Beverages Program

  • Bar Brava, Minneapolis, MN
  • Campo at Los Poblanos, Los Ranchos de Albuquerque, NM
  • Càphê Roasters, Philadelphia, PA
  • Charleston, Baltimore, MD
  • Elske, Chicago, IL
  • Hawksmoor, New York, NY
  • Hop Alley, Denver, CO
  • JJ’s Restaurant, Kansas City, MO
  • Kitchen Istanbul, San Francisco, CA
  • Leo’s House of Thirst, Asheville, NC
  • Ltd Edition Sushi, Seattle, WA
  • Lucian Books and Wine, Buckhead, GA
  • Macchialina , Miami, FL
  • March, Houston, TX
  • Oyster Club, Mystic, CT
  • Pluck Wine Bar and Restaurant, New Orleans, LA
  • Spencer, Ann Arbor, MI
  • Strong Water, Anaheim, CA
  • Taconeta, El Paso, TX
  • Waxlight Bar à Vin, Buffalo, NY

Outstanding Bar

  • Apothecary, Dallas, TX
  • Bryant’s Cocktail Lounge, Milwaukee, WI
  • Café La Trova, Miami, FL
  • Chandelier Bar, New Orleans, LA
  • Devil’s Toboggan, Bozeman, MT
  • John Brown’s Underground, Lawrence, KS
  • Kumiko, Chicago, IL
  • Law Bird, Columbus, OH
  • Leyenda, Brooklyn, NY
  • Little Rituals, Phoenix, AZ
  • Lone Wolf Lounge, Savannah, GA
  • Roquette, Seattle, WA
  • Scotch Lodge, Portland, OR
  • Techo Mezcaleria & Agave Bar, Austin, TX
  • The Bar at Willett, Bardstown, KY
  • The Lovers Bar at Friday Saturday Sunday, Philadelphia, PA
  • Thunderbolt, Los Angeles, CA
  • True Laurel, San Francisco, CA
  • Water Witch, Salt Lake City, UT
  • Wolf Tree, White River Junction, VT

Best New Bar

  • The Abbey, Brunswick, ME
  • Agency, Milwaukee, WI
  • The Bar Beej, Durham, NC
  • Bar Cana, Washington, D.C.
  • Bar Colette, Dallas, TX
  • Bar Contra, New York, NY
  • Bisous, Chicago, IL
  • Equal Measure, Boston, MA
  • The Halfway Club, San Francisco, CA
  • Identidad Cocktail Bar, San Juan, PR
  • Kampar Kongsi, Philadelphia, PA
  • Kid Sister, Phoenix, AZ
  • Marietta Proper, Marietta, GA
  • Merai, Brookline, MA
  • Roma Norte, San Diego, CA
  • Sip & Guzzle, New York, NY
  • Sophon, Seattle, WA
  • Traveling Mercies, Aurora, CO
  • Truce, Chicago, IL
  • ViceVersa, Miami, FL

Outstanding Professional in Beverage Service

  • Allegra Angelo, Vinya Table, Miami, FL
  • Natasha Bahrami, The Gin Room, St. Louis, MO
  • Christopher Bates, F.L.X. Table, Geneva, NY
  • Ian Bennett, The Study, Oklahoma City, OK
  • Alisha Blackwell-Calvert, Madrina, Webster Groves, MO
  • Andres Blanco, Le Jardinier, Houston, TX
  • Jacob Brown, Lazy Bear, San Francisco, CA
  • Jose Medina Camacho, Adios, Birmingham, AL
  • Arjav Ezekiel, Birdie’s, Austin, TX
  • Cassandra Felix, Daniel, New York, NY
  • Joel Gunderson, Heavenly Creatures, Portland, OR
  • Marika Josephson and Aaron Kleidon, Scratch Brewing, Ava, IL
  • Thomas Kakalios, Asador Bastian, Chicago, IL
  • Mary Allen Lindemann, Coffee By Design, Portland, ME
  • Alyssa Mikiko DiPasquale, The Koji Club, Brighton, MA
  • Cristie Norman, Delilah, Las Vegas, NV
  • Michael Ochsner, PLONK, Bozeman & Missoula, MT
  • Femi Oyediran and Miles White, Graft Wine Shop, Charleston, SC
  • Tonya Pitts, One Market, San Francisco, CA
  • Linda Milagros Violago, Canlis, Seattle, WA

Outstanding Professional in Cocktail Service

  • Anu Apte, Rob Roy, Seattle, WA
  • Kursten Berry, Twisted Soul Cookhouse & Pours, Atlanta, GA
  • Jax Donahue, Carry On, Phoenix, AZ
  • Kate Gerwin, Happy Accidents, Albuquerque, NM
  • Abigail Gullo, LOA Bar, New Orleans, LA
  • McLain Hedges and Mary Allison Wright, Yacht Club, Denver, CO
  • Colleen Hughes, Supperland, Charlotte, NC
  • Ignacio Jimenez, Superbueno, New York, NY
  • Andra “AJ” Johnson, Serenata, Washington, D.C.
  • Dre Levon, Clavel, Baltimore, MD
  • Danny Louie, KAIYŌ, San Francisco, CA
  • Christopher Marty, Best Intentions, Chicago, IL
  • Nathaniel Meiklejohn, The Jewel Box, Portland, ME
  • Dave Newman, Pint + Jigger, Honolulu, HI
  • Jay Sanders, Wild Child, Shawnee, KS
  • Tobin Shea, Redbird, Los Angeles, CA
  • Oscar Simoza, The Wig Shop, Boston, MA
  • Mike Stankovich, Longfellow, Cincinnati, OH
  • Alan Walter, The Brakes Bar, Baton Rouge, LA
  • Takuma Watanabe, Martiny’s, New York, NY

Best Chefs presented by Capital One (by region)

Best Chef: California  

  • Roberto Alcocer, Valle, Oceanside, CA
  • Evan Algorri, Etra, Los Angeles, CA
  • Darryl Bell, Stateline Road Smokehouse, Napa, CA
  • Jonny Black, Chez Noir, Carmel-by-the-Sea, CA
  • Val Cantu, Californios, San Francisco, CA
  • Daniel Castillo, Heritage Barbecue, San Juan Capistrano, CA
  • Danielle Duran Zecca, Amiga Amore, Los Angeles, CA
  • Elvia Garcia and Alex Garcia, Evil Cooks, Los Angeles, CA
  • Richard Lee, Saison, San Francisco, CA
  • Melissa López, Barra Santos, Los Angeles, CA
  • Gaby Maeda, Friends & Family, Oakland, CA
  • Jordan Makableh and Saif Makableh, Mazra, Redwood City, CA
  • Tara Monsod, ANIMAE, San Diego, CA
  • Charles Namba, Camélia, Los Angeles, CA
  • Laura Ozyilmaz and Sayat Ozyilmaz, Dalida, San Francisco, CA
  • Kosuke Tada, Mijote, San Francisco, CA
  • Kwang Uh, Baroo, Los Angeles, CA
  • Ari Weiswasser, Glen Ellen Star, Glen Ellen, CA
  • Jon Yao, Kato, Los Angeles, CA
  • Nite Yun, Lunette, San Francisco, CA

Best Chef: Great Lakes (IL, IN, MI, OH)  

  • Marcos Ascencio, Mariscos San Pedro, Chicago, IL
  • Javier Bardauil, Barda, Detroit, MI
  • Avishar Barua, Agni, Columbus, OH
  • Jennifer Blakeslee and Eric Patterson, The Cooks’ House, Traverse City, MI
  • Jonathan Brooks, Beholder, Indianapolis, IN
  • Vinnie Cimino, Cordelia, Cleveland, OH
  • Missy Corey, Pennyroyal Cafe and Provisions, Saugatuck, MI
  • Thai Dang, HaiSous, Chicago, IL
  • Diana Davila, Mi Tocaya Antojería, Chicago, IL
  • Bo Fowler, BiXi Beer, Chicago, IL
  • Joe Frillman, Daisies, Chicago, IL
  • David Jackman, Wildweed, Cincinnati, OH
  • Chris Jung and Erling Wu-Bower, Maxwells Trading, Chicago, IL
  • Ji Hye Kim, Miss Kim, Ann Arbor, MI
  • Lamar Moore, ETC., Chicago, IL
  • Noah Sandoval, Oriole, Chicago, IL
  • Sujan Sarkar, Indienne, Chicago, IL
  • Zeeshan Shah and Yoshi Yamada, Superkhana International, Chicago, IL
  • Jeremy Umansky, Larder, Cleveland, OH
  • John Yelinek, Ladder 4 Wine Bar, Detroit, MI

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)  

  • Matt Adler, Cucina Morini, Washington, D.C.
  • Anthony Andiario, Andiario, West Chester, PA
  • Juan Carlos Aparicio, El Chingon, Philadelphia, PA
  • Henji Cheung, Queen’s English, Washington, D.C.
  • Matt Conroy and Isabel Coss, Pascual, Washington, D.C.
  • Michael Correll, Ruse, St. Michaels, MD
  • Carlos Delgado, Causa and Amazonia, Washington, D.C.
  • Antimo DiMeo, Bardea Food & Drink, Wilmington, DE
  • Yun Fuentes, Bolo, Philadelphia, PA
  • Ruben Garcia, Casa Teresa, Washington, D.C.
  • Fernando Gonzalez, 2Fifty Barbeque, Riverdale, MD and Washington, DC
  • Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA
  • Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh, PA
  • Jasmine Norton, The Urban Oyster, Baltimore, MD
  • Cagla Onal Urel, Green Almond Pantry, Washington, D.C.
  • Dan Richer, Razza, Jersey City, NJ
  • Amanda Shulman, Her Place Supper Club, Philadelphia, PA
  • Jarad Slipp, Tremolo, Middleburg, VA
  • David Viana, Lita, Aberdeen, NJ
  • Wei Zhu, Chengdu Gourmet, Pittsburgh, PA

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)  

  • Ross Bachhuber and Samuel Ek, Odd Duck, Milwaukee, WI
  • Nick Bognar, Sado, St. Louis, MO
  • Jamie Brown-Soukaseume and Chuckie Brown-Soukaseume, Ahan, Madison, WI
  • Linda Duerr, The Restaurant at 1900, Mission Woods, KS
  • Shigeyuki Furukawa, Kado no Mise, Minneapolis, MN
  • Abraham Gessesse, Hyacinth, St. Paul, MN
  • Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee, WI
  • Kyle Knall, Birch, Milwaukee, WI
  • Johnny Leach, The Town Company, Kansas City, MO
  • Katie Liu-Sung, Chewology, Kansas City, MO
  • Mateo Mackbee, Krewe, Saint Joseph, MN
  • Cody Monson, Huckleberry House, Bismarck, ND
  • Diane Moua, Diane’s Place, Minneapolis, MN
  • Loryn Nalic, Balkan Treat Box, Webster Groves, MO
  • Tim Nicholson, The Boiler Room, Omaha, NE
  • Rozz Petrozz, Saltwell Farm Kitchen, Overbrook, KS
  • Joseph Raney, Skogen Kitchen, Custer, SD
  • Andy Schumacher, Cobble Hill, Cedar Rapids, IA
  • Karyn Tomlinson, Myriel, St. Paul, MN
  • David Utterback, Ota and Yoshitomo, Omaha, NE

Best Chef: Mountain (CO, ID, MT, UT, WY)  

  • Joshua Adams, Campione, Livingston, MT
  • Salvador Alamilla, Amano, Caldwell, ID
  • Benjamin Barlow, Stanley Supper Club, Stanley, ID
  • Mike Blocher and Nick Fahs, Table X, Salt Lake City, UT
  • Erasmo Casiano and Diego Coconati, Lucina Eatery & Bar, Denver, CO
  • Rémi Courcenet and Nathan Whitley, Terroir, Boise, ID
  • Brandon Cunningham, The Social Haus, Greenough, MT
  • Cal Elliott, The Avery, Boise, ID
  • Andrew Fuller, Oquirrh, Salt Lake City, UT
  • Matthew Harris, tupelo Park City, Park City, UT
  • Linda Huang, Hummingbird’s Kitchen, Bozeman, MT
  • Porter Koury and Jacob Scott, Sitti’s Table, Cody, WY
  • Bo Porytko, Molotov Kitschen + Cocktails, Denver, CO
  • Paul C. Reilly, Coperta, Denver, CO
  • Hosea Rosenberg, Blackbelly, Boulder, CO
  • Nick Steen Gullings, Walkers Grill, Billings, MT
  • Kenneth Wan, MAKfam, Denver, CO
  • David Wells, The Tasting Room at Chico Hot Springs Resort & Day Spa, Pray, MT
  • Penelope Wong, Yuan Wonton, Denver, CO
  • Nick Zocco, Urban Hill, Salt Lake City, UT

Best Chef: New York State  

  • Fariyal Abdullahi, Hav & Mar, New York, NY
  • Nasim Alikhani, Sofreh, Brooklyn, NY
  • Ayo Balogun, Dept of Culture, Brooklyn, NY
  • Giovanni Cervantes, Carnitas Ramirez, New York, NY
  • Chris Cipollone, Francie, Brooklyn, NY
  • Suzanne Cupps, Lola’s, New York, NY
  • Clare de Boer, Stissing House, Pine Plains, NY
  • Aretah Ettarh, Gramercy Tavern, New York, NY
  • Ryan Fernandez, Southern Junction, Buffalo, NY
  • Markus Glocker, Koloman, New York, NY
  • Efrén Hernández, Casa Susanna, Leeds, NY
  • Eiji Ichimura, Ichimura, New York, NY
  • Brian Kim, Oiji Mi, New York, NY  
  • Hooni Kim, Meju, Queens, NY
  • Atsushi Kono, Kono, New York, NY
  • Vijay Kumar, Semma, New York, NY
  • Shaina Loew-Banayan, Café Mutton, Hudson, NY
  • Kwame Onwuachi, Tatiana, New York, NY
  • Hillary Sterling, Ci Siamo, New York, NY
  • Emily Yuen, Lingo, Brooklyn, NY

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)  

  • Robert Andreozzi, Pizza Marvin, Providence, RI
  • Avery Buck, May Day, Burlington, VT
  • John DaSilva, Chickadee, Boston, MA
  • Conor Dennehy, Tallula, Cambridge, MA
  • Subat Dilmurat, Jahunger, Providence, RI
  • Lee Frank, Lee Frank’s, South Berwick, ME
  • Michelle Greenfield, Allium Eatery, Westport, CT
  • Sky Haneul Kim, Gift Horse, Providence, RI
  • Valentine Howell, Black Cat, Jamaica Plain, MA
  • Kwasi Kwaa, Comfort Kitchen, Boston, MA
  • Brian Lewis, The Cottage, Westport, CT
  • Charlie Menard, Canteen Creemee, Waitsfield, VT
  • Rachel Miller, Nightshade Noodle Bar, Lynn, MA
  • Erin Miller, Urban Hearth, Cambridge, MA
  • Nicole Nocella, Stalk, Dover, NH
  • Nick Rabar, Honeybird Kitchen & Cocktails, East Providence, RI  
  • Jordan Rubin, Mr. Tuna, Portland, ME
  • Michael Serpa, Select Oyster, Boston, MA
  • Jake Stevens, Leeward, Portland, ME
  • Derek Wagner, Nicks on Broadway, Providence, RI

Best Chef: Northwest & Pacific (AK, HI, OR, WA)  

  • Janet Becerra, Pancita, Seattle, WA
  • Jay Blackinton, Houlme, Orcas Island, WA
  • Ki Chung, Bar Māze, Honolulu, HI
  • Logan Cox, Homer, Seattle, WA
  • Joshua Dorcak, MÄS, Ashland, OR
  • Aisha Ibrahim, Canlis, Seattle, WA
  • Ed Kenney, Mud Hen Water, Honolulu, HI
  • Hyun Kim, O’Kims, Honolulu, HI
  • Kevin Lane, The Cookery, Seward, AK
  • Andrew Le, The Pig and the Lady, Honolulu, HI
  • Isaiah Martinez, Yardy Rum Bar, Eugene, OR
  • Ajay Panicker, Kathakali, An Indian Eatery, Kirkland, WA
  • Thomas Pisha-Duffly, Gado Gado, Portland, OR
  • Ryan Roadhouse, Nodoguro, Portland, OR
  • Sarah Schafer, Humble Spirit, McMinnville, OR
  • Beau Schooler, In Bocca Al Lupo, Juneau, AK
  • Kari Shaughnessy, Hayward, McMinnville, OR
  • Sheldon Simeon, Tiffany’s, Wailuku, HI
  • Jun Takai, Takai by Kashiba, Bellevue, WA
  • Timothy Wastell, Antica Terra, Amity, OR

Best Chef: South (AL, AR, FL, LA, MS, PR)  

  • Nikhil Abuvala, Roux 30a, Santa Rosa Beach, FL
  • Melissa Araujo, Alma Cafe, New Orleans, LA
  • David Bancroft, Acre, Auburn, AL
  • Madonna Broussard, Laura’s II, Lafayette, LA
  • Ana Castro, Acamaya, New Orleans, LA
  • Nando Chang, Itamae AO, Miami, FL
  • Matthew Cooper, Conifer, Bentonville, AR
  • Hunter Evans, Elvie’s, Jackson, MS
  • Kevin Garcia, La Faena AgroCocina, Guaynabo, PR
  • Gabriel Hernandez, Verde Mesa, San Juan, PR
  • Lordfer Lalicon, Kaya, Orlando, FL
  • Nicole Cabrera Mills, Pêche Seafood Grill, New Orleans, LA
  • Angel David Moreno Zayas, El Gallo Pinto, Guayama, PR
  • Sean “Sonny” Nguyen, Domu, Orlando, FL
  • Carol Reyes, Bóveda, San Juan, PR
  • Arwen Rice, Red or White, Mobile, AL
  • Rafael Rios, Yeyo’s El Alma de Mexico, Bentonville, AR
  • Tresse Sumrall and Austin Sumrall, White Pillars, Biloxi, MS
  • Arvinder Vilkhu and Ashwin Vilkhu, Saffron Nola, New Orleans, LA
  • Jordan Wright, Wright’s Barbecue, Johnson, AR

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)  

  • Andrew Adams and Wally Joe, Acre, Memphis, TN
  • Noam Bilitzer, MeeshMeesh Mediterranean, Louisville, KY
  • Sara Bradley, Freight House, Paducah, KY
  • Brandon Carter and Joseph Harrison, Common Thread, Savannah, GA
  • Chase Collier, Ristorante Abruzzi, Charleston, WV
  • Sam Diminich, Restaurant Constance, Charlotte, NC
  • Sunny Gerhart and Lauren Krall Ivey, Olivero, Wilmington, NC
  • Julio Hernandez, Maíz de la Vida, Nashville, TN
  • Jake Howell, Peninsula, Nashville, TN
  • Silver Iocovozzi, Neng Jr.’s, Asheville, NC
  • Chayil Johnson, Community Matters Cafe, Charlotte, NC
  • Rod Lassiter and Parnass Savang, Talat Market, Atlanta, GA
  • Bruce Logue, BoccaLupo, Atlanta, GA
  • Christopher Prieto, Prime Barbecue, Knightdale, NC
  • Robbie Robinson, City Limits Barbeque, West Columbia, SC
  • Drew Bryan, Blue Honey Bistro, Germantown, TN
  • Ashleigh Shanti, Good Hot Fish, Asheville, NC
  • Brian So, Spring, Marietta, GA
  • Dung “Junior” Vo, Noko, Nashville, TN
  • Fu Li Zhang, LanZhou Ramen, Doraville, GA

Best Chef: Southwest (AZ, NM, NV, OK)  

  • Olivier Bouzerand, Fait Maison, Edmond, OK
  • Jose Contreras, Amelia’s Mexican Kitchen, Tucson, AZ
  • DJ Flores, Milpa, Las Vegas, NV
  • Tahnee Francis, Naija Wife Kitchen, Oklahoma City, OK
  • Donald Hawk, Valentine, Phoenix, AZ
  • Stephen Jones, The Larder & The Delta, Phoenix, AZ
  • Bernie Kantak, Beginners Luck, Scottsdale, AZ
  • Kevin Lee, Birdie’s, Edmond, OK
  • Yotaka Martin, Lom Wong, Phoenix, AZ
  • Cory Oppold, COURSE, Scottsdale, AZ
  • Cristian Pontiggia, Sassella, Santa Fe, NM
  • Kattia Rojas, Buen Provecho, Albuquerque, NM
  • Fernando Ruiz, Escondido, Santa Fe, NM
  • Sean Sinclair, Level 5, Albuquerque, NM
  • Eric Smith, The Crown, Oklahoma City, OK
  • Sarah Thompson, Casa Playa, Las Vegas, NV
  • Michael Vakneen, Double Zero Pie & Pub, Las Vegas, NV
  • Eleazar Villanueva, Restaurant de Joël Robuchon, Las Vegas, NV
  • Zack Walters, Sedalia’s, Oklahoma City, OK
  • Joseph Wrede, Joseph’s Culinary Pub, Santa Fe, NM

Best Chef: Texas  

  • Ope Amosu, ChòpnBlọk, Houston, TX
  • Takéhiro Asazu and Masazumi Saio, Uroko, Austin, TX
  • Thomas Bille, Belly of the Beast, Spring, TX
  • Emmanuel Chavez, Tatemó, Houston, TX
  • Leo Davila, Stixs & Stone, San Antonio, TX
  • Evelyn Garcia, Jūn, Houston, TX
  • Alexandra Gates, Cochineal, Marfa, Texas
  • Fasicka Hicks and Patrick Hicks, Smoke’N Ash BBQ, Arlington, TX
  • Jennifer Hwa Dobbertin, Best Quality Daughter, San Antonio, TX
  • Grey Hwang, Shiro Japanese Bistro, San Antonio, Texas
  • Evan LeRoy, LeRoy and Lewis Barbecue, Austin, TX
  • Beatriz Martines, Xalisko, The Woodlands, TX
  • Emil Oliva, Leche de Tigre, San Antonio, TX
  • Anais Paniagua and Iris Rojas, Doña Maria, Irving, TX
  • John Ramos and Jonathan Reyes, Chika, San Antonio, TX
  • Regino Rojas, Purépecha, Dallas, TX
  • Alex Sarmiento and Brenda Sarmiento, El Pastor Es Mi Señor, San Antonio, TX
  • Michael Anthony Serva, Bordo, Marfa, TX
  • David Skinner, Ishtia, Kemah, TX
  • Eugenio Uribe, Le Rêve, Brownsville, TX

Source link: James Beard

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Lowcountry

The Post and Courier announces the honorees of the 5th annual 12 Black Leaders to Know in South Carolina

January 22, 2025 by 0 Comments
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(CHARLESTON, S.C.)- The Post and Courier, South Carolina’s largest newspaper, announces the honorees of the 5th annual 12 Black Leaders to Know in South Carolina project, presented by Huntington Bank. Launching during BlackHistory Month, the program celebrates individuals who are making extraordinary contributions to their communities and shaping the future of the state.

The honorees will be featured in a special statewide print publication on Sunday, February 16, 2025, in The Post and Courier and 14 other Evening Post Publishing newspapers across the state. In addition, video interviews will be released monthly spotlighting each. Stories and videos will publish at postandcourier.com/BlackHistory along with an archive of 48 other past Black Leaders honorees from the past four years.

The 12 Black Leaders to Know in South Carolina honorees for honoree are:

  • Dr. Youlanda Gibbs, Palmetto Palace
  • Alana Jenkins, Sea Islands Heritage Academy
  • Leroy Jeter, Highland Neighborhood Association
  • KJ Kearney, Black Food Fridays
  • Craig King, Columbia College
  • Maya Morant, Georgetown County
  • Jauntavia Padgett, BVD Solutions
  • Dr. Al M. Panu, USC – Beaufort
  • Keyatta Priester, Aiken Electric Cooperative
  • Beth Ruffin, The Everyday Inclusionist
  • David White, The Dropping Pin

“These twelve leaders represent the best of South Carolina – individuals who are working tirelessly to create positivechange in their communities,” said senior editor Adam Parker. “Their stories reflect both the progress we’ve made and the work that still lies ahead in building a more equitable future for all South Carolinians.”

Honorees will be celebrated at a recognition luncheon on Friday, February 21, 2025, at the Francis Marion Hotel inCharleston, SC. Dr. Henry Tisdale, former president of Claflin University, will deliver the keynote address. To purchase tickets, visit postandcourier.com/12BlackLeaders.

About The Post and Courier

The Post and Courier is the South’s oldest daily newspaper and South Carolina’s largest newspaper. Based in Charleston,

S.C. The Post and Courier is an independent held, family-owned media company dedicated to transparent, fact-based journalism in South Carolina.

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