Atlanta chefs and restaurants sparse among James Beard Award finalists

Though there were an exciting number of semifinalists , Atlanta chefs and restaurants were nearly shut out among the finalists in this morning's 2015 nominee reveal for the James Beard Award  — announced live via Twitter from the New York City JBF headquarters, the James Beard House.

Steven Satterfield, chef/owner of Atlanta's Miller Union , is a finalist in the Best Chef Southeast category.

Keith Schroeder, chef/founder of Atlanta's High Road Ice Cream , is a finalist in the Focus on Health books category for "Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing."

The Grey in Savannah is a finalist for Outstanding Restaurant Design.

In case you can't quite remember, Atlanta semifinalist nominees included:

Best New Restaurant

Lusca, Atlanta, GA

Outstanding Pastry Chef

Pamela Moxley, Miller Union, Atlanta, GA

Outstanding Restaurant 

Bacchanalia, Atlanta, GA

Outstanding Restaurateur

Ford Fry, Atlanta, GA (The Optimist, King + Duke, JCT. Kitchen & Bar, and more)

Outstanding Service 

One Flew South, Atlanta, GA

Outstanding Wine Program

Miller Union, Atlanta, GA

Outstanding Wine, Spirits, or Beer Professional 

Steven Grubbs, Empire State South, Atlanta, GA

Rising Star Chef of the Year 

Landon Thompson, Cooks and Soldiers, Atlanta, GA

Outstanding Bar Program

Kimball House, Decatur

Best Chef Southeast

Billy Allin, Cakes & Ale, Decatur, GA 

Kevin Gillespie, Gunshow, Atlanta, GA

Todd Ginsberg, The General Muir, Atlanta, GA

Steven Satterfield, Miller Union, Atlanta, GA

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