The James Beard Foundation announced the semifinalists for 2019 James Beard Awards today, and several names from metro Atlanta and other cities in Georgia are in the running for these coveted culinary honors.
The following chefs and restaurants are among this year’s semifinalists:
Outstanding Bar Program: Kimball House, Decatur; Ticonderoga Club, Atlanta
Best Chef Southeast: Masahama Bailey, The Grey, Savannah; Brian So, Spring, Marietta; Bryan Furman, B’s Cracklin BBQ, Atlanta; Ryan Smith, Staplehouse, Atlanta; Meherwan Irani, Chai Pani in Decatur and Botiwalla in Atlanta
Outstanding Restaurateur: Hugh Acheson, Empire State South, Five & Ten, The National and others in Atlanta and Athens; Steve Palmer of Charleston-based The Indigo Road restaurant group, which also owns Oak Steakhouse and Colletta in Alpharetta and O-Ku, Tiny Lou’s and Donetto in Atlanta
Outstanding Wine Program: Miller Union, Atlanta
Rising Star Chef: Nolan Wynn, Banshee, Atlanta
Outstanding Baker: Chris Wilkins, Root Baking Co., Atlanta
Outstanding Service: Kimball House, Decatur
Finalists will be announced March 27 in Houston, and the awards will be held May 6 in Chicago.
The two Georgians who made it to the finalist stage last year, Bailey and Kimball House, make repeat appearances on this year’s list. Others who have been named semifinalists in past years include So, Smith (who has also been a finalist), Irani, Acheson (who has won Beard Awards for Best Chef Southeast and Best Cookbook in American Cooking), Palmer and Miller Union (whose executive chef, Steven Satterfield, was named Best Chef Southeast in 2017).
Wynn, Wilkins, Furman and Ticonderoga Club are all being recognized for the first time.
RELATED VIDEO: Burning questions with Bryan Furman of B’s Cracklin’ BBQ
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