James Beard Awards 2017: Restaurant, Chef, and Media Finalists

Today the James Beard Foundation revealed the “short list” of finalists for its 2017 awards ceremony. The awards, considered among the highest honors in the American hospitality industry, cover chefs, restaurants, and food-related books, journalism, and broadcast media.

After revealing the “long list” of chef and restaurant semifinalists last month, the Foundation narrowed its choices down to five — eight per category. Today the organization also revealed its nominees for its newly-dubbed Media Awards (formerly known as the Book, Broadcast & Journalism Awards), which spans books, journalism, and broadcast media categories.

The chef and restaurant award winners will be announced in a gala event on Monday, May 1 at the Lyric Opera of Chicago. (This will be the third year the awards gala will take place in Chicago — and the city will host subsequent galas until at least 2021.) The media awards will be announced at an event on April 25 in New York City.

Below, the full list of nominees:

2017 James Beard Foundation Restaurant and Chef Awards Finalists

Best New Restaurant
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.

In Situ, San Francisco

Le Coucou, NYC

Olmsted, Brooklyn, NY

Pineapple and Pearls, Washington, D.C.

Tartine Manufactory, San Francisco

Outstanding Baker
A chef or baker who prepares breads, pastries or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.

Ken Forkish, Ken’s Artisan Bakery, Portland, OR

Mark Furstenberg, Bread Furst, Washington, D.C.

Zachary Golper, Bien Cuit, Brooklyn, NY

Belinda Leong and Michel Suas, B. Patisserie, San Francisco

Greg Wade, Publican Quality Bread, Chicago

Outstanding Bar Program
A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.

Arnaud’s French 75 Bar, New Orleans

Bar Agricole, San Francisco

Clyde Common, Portland, OR

Cure, New Orleans

The Dead Rabbit, NYC

Outstanding Chef
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years.

Gabrielle Hamilton, Prune, NYC

David Kinch, Manresa, Los Gatos, CA

Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA

Donald Link, Herbsaint, New Orleans

Michael Solomonov, Zahav, Philadelphia

Outstanding Pastry Chef
A chef or baker who prepares desserts, pastries or breads in a restaurant, and who serves as a national standard bearer of excellence. Must have been a pastry chef or baker for the past five years.

Kelly Fields, Willa Jean, New Orleans

Maura Kilpatrick, Oleana, Cambridge, MA

Margarita Manzke, République, Los Angeles

Dolester Miles, Highlands Bar & Grill, Birmingham, AL

Ghaya Oliveira, Daniel, NYC

Outstanding Restaurant
A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Eligible restaurants must have been in operation 10 or more consecutive years.

Frasca Food and Wine, Boulder, CO

Highlands Bar and Grill, Birmingham, AL

Momofuku Noodle Bar, NYC

Quince, San Francisco

The Spotted Pig, NYC

Topolobampo, Chicago

Outstanding Restaurateur

A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have won a James Beard Foundation chef award in the past five years.

Kevin Boehm and Rob Katz, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, and others)

JoAnn Clevenger, Upperline, New Orleans

Ken Oringer, Boston (Uni, Toro, Coppa, and others)

Stephen Starr, Starr Restaurants, Philadelphia (Le Coucou, Serpico, Upland, and others)

Caroline Styne, The Lucques Group, Los Angeles (Lucques, a.o.c., Tavern, and others)

Outstanding Service
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.

Blue Hill at Stone Barns, Pocantico Hills, NY

Galatoire’s Restaurant, New Orleans

Marea, NYC

Terra, St. Helena, CA

Zahav, Philadelphia

Outstanding Wine Program
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.

Benu, San Francisco

Canlis, Seattle

Emeril’s New Orleans

FIG, Charleston, SC

Miller Union, Atlanta

Outstanding Wine, Spirits, or Beer Professional
A beer, wine or spirits professional who has made a significant national impact on the restaurant industry.

Sam Calagione, Dogfish Head Craft Brewery, Milton, DE

Diane Flynt, Foggy Ridge Cider, Dugspur, VA

Miljenko Grgich, Grgich Hills Estate, Rutherford, CA

Aldo Sohm, Zalto Glass, NYC

Rob Tod, Allagash Brewing Company, Portland, ME

Rising Star Chef of the Year
A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.

Camille Cogswell, Zahav, Philadelphia

Zachary Engel, Shaya, New Orleans

Matt Rudofker, Momofuku Ssäm Bar, NYC

Jenner Tomaska, Next, Chicago

Brady Williams, Canlis, Seattle

BEST CHEFS
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.

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

Abraham Conlon, Fat Rice, Chicago

Sarah Grueneberg, Monteverde, Chicago

Beverly Kim and Johnny Clark, Parachute, Chicago

Lee Wolen, Boka, Chicago

Erling Wu-Bower, Nico Osteria, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Amy Brandwein, Centrolina, Washington, D.C.

Tom Cunanan, Bad Saint, Washington, D.C.

Rich Landau, Vedge, Philadelphia

Greg Vernick, Vernick Food & Drink, Philadelphia

Cindy Wolf, Charleston, Baltimore

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

Steven Brown, Tilia, Minneapolis

Justin Carlisle, Ardent, Milwaukee

Jorge Guzman, Brewer’s Table at Surly Brewing Co., Minneapolis

Kevin Nashan, Sidney Street Cafe, St. Louis

Kevin Willmann, Farmhaus, St. Louis

Best Chef: New York City

Marco Canora, Hearth

Anita Lo, Annisa

Ignacio Mattos, Estela

Missy Robbins, Lilia, Brooklyn, NY

Jody Williams, Buvette Gastrothèque

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

Karen Akunowicz, Myers + Chang, Boston

Cassie Piuma, Sarma, Somerville, MA

Susan Regis, Shepard, Cambridge, MA

Benjamin Sukle, Birch, Providence, RI

Andrew Taylor and Mike Wiley, Eventide Oyster Co., Portland, ME

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR

Edouardo Jordan, Salare, Seattle

Katy Millard, Coquine, Portland, OR

Justin Woodward, Castagna, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

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

Vishwesh Bhatt, Snackbar, Oxford, MS

Nina Compton, Compère Lapin, New Orleans

Jose Enrique, Jose Enrique, San Juan, PR

Slade Rushing, Brennan’s, New Orleans

Rebecca Wilcomb, Herbsaint, New Orleans

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

John Fleer, Rhubarb, Asheville, NC

Edward Lee, 610 Magnolia, Louisville, KY

Steven Satterfield, Miller Union, Atlanta

Ryan Smith, Staplehouse, Atlanta

Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Bryce Gilmore, Barley Swine, Austin

Steven McHugh, Cure, San Antonio

Hugo Ortega, Hugo’s, Houston

Steve Redzikowski, Acorn, Denver

Martín Rios, Restaurant Martín, Santa Fe

Jianyun Ye, Mala Sichuan Bistro, Houston

Best Chef: West (CA, HI, NV)

Michael Cimarusti, Providence, Los Angeles

Dominique Crenn, Atelier Crenn, San Francisco

Jeremy Fox, Rustic Canyon Wine Bar and Seasonal Kitchen, Santa Monica, CA

Corey Lee, Benu, San Francisco

Ludo Lefebvre, Trois Mec, Los Angeles

Travis Lett, Gjelina, Venice, CA

2017 James Beard Foundation America’s Classics
Honorees were previously announced. This award honors “regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal.”

La Taqueria, San Francisco

Sahadi’s, Brooklyn

Schultz’s Crab House, Maryland

Gioia’s Deli, St. Louis

Bertha’s Kitchen, North Charleston

2017 James Beard Foundation Who's Who of Food & Beverage in America Inductees

Suzanne Goin
Evan Kleiman
Roger Berkowitz
Michel Nischan
Rajat Parr

2017 James Beard Foundation Humanitarian of the Year

Denise Cerreta, One World Everybody Eats

2017 James Beard Foundation Lifetime Achievement Award

Nora Pouillon, Restaurant Nora (Washington, DC)

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2017 James Beard Foundation Outstanding Restaurant Design Awards

75 Seats and Under (For the best restaurant design or renovation in North America since January 1, 2014)

Firm: AvroKO
Designers: Kristina O’Neal, William Harris, Adam Farmerie, Greg Bradshaw
Project: SingleThread, Healdsburg, California

Firm: Guga
Designer: Jeff Guga
Project: Kismet, Los Angeles

Firm: Ken Fulk Inc.
Designers: Tiffany Kramer and Jon de la Cruz
Project: Leo’s Oyster Bar, San Francisco

76 Seats and Over (For the best restaurant design or renovation in North America since January 1, 2014)

Firm: AvroKO
Designers: Kristina O’Neal, Adam Farmerie, Greg Bradshaw, William Harris
Project: Momotaro, Chicago

Firm: Home Studios
Designers: Evan and Oliver Haslegrave
Project: Gwen Butcher Shop & Restaurant, Los Angeles

Firm: Meyer Davis
Designers: Will Meyer, Gray Davis, Katie McPherson
Project: St. Cecilia, Atlanta

Design Icon

The Grand Central Oyster Bar and Restaurant, NYC

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2017 James Beard Foundation Book Awards

For books published in English in 2016. Winners will be announced on April 25, 2017. The winner of the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on April 25, 2017.

American Cooking

Deep Run Roots: Stories and Recipes from My Corner of the South
Vivian Howard
(Little, Brown and Company)

My Two Souths: Blending the Flavors of India into a Southern Kitchen
Asha Gomez and Martha Hall Foose
(Running Press)

Victuals: An Appalachian Journey, with Recipes
Ronni Lundy
(Clarkson Potter)

Baking and Dessert

Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life
Kate McDermott
(Countryman Press)

Breaking Breads: A New World of Israeli Baking
Uri Scheft and Raquel Pelzel
(Artisan)

Dorie’s Cookies
Dorie Greenspan
(Rux Martin/Houghton Mifflin Harcourt)

Beverage

Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki
Martin Cate with Rebecca Cate
(Ten Speed Press)

Spritz: Italy's Most Iconic Aperitivo Cocktail, with Recipes
Talia Baiocchi and Leslie Pariseau
(Ten Speed Press)

The Waldorf Astoria Bar Book
Frank Caiafa
(Penguin)

Cooking from a Professional Point of View

Central
Virgilio Martínez
(Phaidon Press)

Classic Koffmann
Pierre Koffmann
(Jacqui Small)

Lickerland: Asian-Accented Desserts by Jason Licker
Jason Licker
(Sirivatana Interprint Public Company Limited)

General Cooking

Cooking for Jeffrey: A Barefoot Contessa Cookbook
Ina Garten
(Clarkson Potter)

Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients
The Editors at Cook’s Illustrated
(Cook’s Illustrated)

Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat
Meike Peters
(Prestel)

Health

Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Shellfish, or Cane Sugar
Heather Christo
(Pam Krauss/Avery)

Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes
Gina Homolka
(Clarkson Potter)

You Have It Made: Delicious, Healthy, Do-Ahead Meals
Ellie Krieger
(Houghton Mifflin Harcourt)

International

All Under Heaven: Recipes from the 35 Cuisines of China
Carolyn Phillips
(Ten Speed Press)

Land of Fish and Rice: Recipes from the Culinary Heart of China
Fuchsia Dunlop
(W. W. Norton & Company)

Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan
Naomi Duguid
(Artisan)

Nonfiction

Food City: Four Centuries of Food-Making in New York
Joy Santlofer
(W. W. Norton & Company)

Something to Food About: Exploring Creativity with Innovative Chefs
Questlove with Ben Greenman
(Clarkson Potter)

A Square Meal: A Culinary History of the Great Depression
Jane Ziegelman and Andrew Coe
(Harper)

Photography

Appetites
Bobby Fisher
(Ecco)

Everything I Want To Eat: Sqirl and the New California Cooking
Claire Cottrell, Jaime Beechum, Nacho Alegre
(Harry N. Abrams)

Taste & Technique: Recipes to Elevate Your Home Cooking
Chris Court
(Ten Speed Press)

Reference and Scholarship

French Wine: A History
Rod Phillips
(University of California Press)

I Taste Red: The Science of Tasting Wine
Jamie Goode
(University of California Press)

The Oxford Companion to Cheese
Catherine Donnelly
(Oxford University Press)

Single Subject

Big Bad Breakfast: The Most Important Book of the Day
John Currence
(Ten Speed Press)

The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
Ken Forkish
(Ten Speed Press)

Milk. Made.: A Book About Cheese. How to Choose It, Serve It and Eat It
Nick Haddow
(Hardie Grant)

Vegetable Cooking

Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs
Michelle McKenzie
(Roost Books)

The Middle Eastern Vegetarian Cookbook
Salma Hage
(Phaidon Press)

The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
Cara Mangini
(Workman Publishing Company)

2017 James Beard Foundation Broadcast Media Awards

For television, web, and radio programs aired in 2016. Winners will be announced on April 25, 2017.

Documentary

The Birth of Saké
Director: Erik Shirai
Producer: Masako Tsumura
Airs on: iTunes, PBS, and vhx.tv

The Coffee Man
Director: Jeff Hann
Producer: Roland Fraval
Airs on: iTunes, Google Play, and thecoffeemanfilm.com

A Year in Port
Director: David Kennard
Producers: David Kennard, Martine Saunier, and Todd Ruppert
Airs on: iTunes

Outstanding Personality/Host

Mario Batali
Moltissimo
Airs on: munchies.vice.com

Emeril Lagasse
Eat the World with Emeril Lagasse
Airs on: Amazon Prime Video

Andrew Zimmern
Andrew Zimmern’s Bucket List; Andrew Zimmern’s Driven by Food; Bizarre Foods with Andrew Zimmern
Airs on: Travel Channel and andrewzimmern.com

Podcast

The Four Top
Host: Katherine Cole
Producers: Katherine Cole and Morgan Holm
Airs on: npr.org and iTunes

Special Sauce
Host: Ed Levine
Producer: Marty Goldensohn
Airs on: seriouseats.com

The Sporkful
Host: Dan Pashman
Producers: Anne Noyes Saini, Shoshana Gold, and Dan Charles
Airs on: sporkful.com

Radio Show/Audio Webcast

California Foodways
Host: Lisa Morehouse
Producer: Lisa Morehouse
Airs on: KQED San Francisco, NPR's Weekend Edition and The Salt, and californiafoodways.com

Good Food
Host: Evan Kleiman
Producers: Abbie Fentress Swanson, Laryl Garcia, and Joseph Stone
Airs on: KCRW Santa Monica and npr.org

Hidden Kitchens: War & Peace & Food
Producers: The Kitchen Sisters: Davia Nelson and Nikki Silva
Airs on: NPR's Morning Edition and npr.org

Special (on TV or Web)

Barefoot in Washington
Host: Ina Garten
Producers: Rachel Purnell, Olivia Ball, Bridget Lumley, and Carl Green
Airs on: Food Network

Lidia Celebrates America: Holiday for Heroes
Host: Lidia Bastianich
Producers: Lidia Bastianich, Anne Adams, and Shelly Burgess Nicotra
Airs on: PBS

WCVB TV Chronicle – Chocolate
Host: Anthony Everett
Producer: Sangita Chandra
Airs on: WCVB Boston and wcvb.com

Television Program, in Studio or Fixed Location

Bong Appétit
Host: Abdullah Saeed
Producers: Chris Grosso, Lauren Cynamon, Eddy Moretti, Shane Smith, Spike Jonze, Ari Fishman, Jessica Bahr, Abdullah Saeed, Talin Middleton, and Kathleen Flood
Airs on: viceland.com

Fish the Dish
Host: Spencer Watts
Producer: Kathy McIntyre
Airs on: Gusto and gustotv.com

Pati’s Mexican Table
Host: Pati Jinich
Producers: Gordon Elliott, Pati Jinich, Maria Elena Gutierrez, Robert Sullivan, and Mark Schneider
Airs on: WETA Washington, PBS stations, and YouTube

Television Program, on Location

Chef's Table
Producers: David Gelb, Brian McGinn, Matthew Weaver, Andrew Fried, and Dane Lillegard
Airs on: Netflix and YouTube

Eat the World with Emeril Lagasse
Host: Emeril Lagasse
Producers: Mike Duffy, Tim Duffy, Emeril Lagasse, and Bill Pruitt
Airs on: Amazon Prime Video and YouTube

The Mind of a Chef
Host: Ludo Lefebvre
Producers: Anthony Bourdain, Lydia Tenaglia, Chris Collins, Joe Caterini, Michael Steed, Jared Andrukanis, Gillian Brown, Morgan Fallon, and Krissy Lefebvre
Airs on: PBS and YouTube

Television Segment

ABC 7 News – The Hungry Hound
Host: Steve Dolinsky
Producer: Steve Dolinsky
Airs on: ABC 7 Chicago and abc7chicago.com

CBS This Morning – Saturday
Hosts: Anthony Mason and Alex Wagner
Producers: Marci Waldman, Brian Applegate, Greg Mirman, and Kate D’Arcy
Airs on: CBS and cbsnews.com

Harvesting Alaska
Hosts: Heather Hintze and Lauren Maxwell
Producer: Gina Romero
Airs on: KTVA Anchorage and ktva.com

Video Webcast, Fixed Location and/or Instructional

Andrew Zimmern’s Kitchen - Online Culinary Literacy Courses
Host: Andrew Zimmern
Producers: Nathan Matson, Paul Conigliaro, and Tom Godfrey
Airs on: andrewzimmern.thebigknow.com

Kitchen Conundrums with Thomas Joseph
Host: Thomas Joseph
Producers: Samantha Schutz and Greta Anthony
Airs on: marthastewart.com and YouTube

No Recipe Required
Host: Anna Stockwell
Producers: Matt Duckor, David Tamarkin, and Eric Gillin
Airs on: epicurious.com

Video Webcast, on Location

Elements
Director: Andrew Gooi
Producer: Bite’s Michelle Jacoby and Mark Lipczynski
Airs on: foodtalkies.com and readbite.com

Ethical Meat: Responsible Farming in America
Producers: James Mulcahy and Ryan French
Airs on: YouTube and zagat.com

Working 24 Hours at…
Directors: Joe Williams and Alex Grossman
Host: Andrew Knowlton
Producer: Meghan Scibona
Airs on: video.bonappetit.com

Visual and Technical Excellence

Food Talkies
Director, Photographer, Editor: Andrew Gooi
Airs on: foodtalkies.com and readbite.com

The Migrant Kitchen
Directors: Antonio Diaz and Nathan Sage
Photographer, Editor: Ben Hunter
Airs on: KCET Los Angeles and linktv.org

Uncharted
Photographer: James Mann
Editors: Aaron Warzynski and James Fitzpatrick
Airs on: tastemade.com

2017 James Beard Foundation Journalism Awards

For articles published in English in 2016. Winners will be announced on April 25, 2017.

Dining and Travel

The France Issue
Adam Sachs, Leslie Pariseau, and Saveur staff
Saveur

“I Want Crab. Pure Maryland Crab.”
Bill Addison
Eater

“New York City Versus San Francisco”
Peter Meehan
Lucky Peach

Food Culture

“The Barnacle Queens of the Spanish Seaside”
Matt Goulding
Roads & Kingdoms

“A Last Dinner in the Jungle”
Shane Mitchell
Roads & Kingdoms

“Sonoko Dreams of Soba”
Francis Lam
Saveur

Food and Health

“Brain Food”
Hunter Lewis, Carolyn Williams, Sidney Fry, and Peggy Knickerbocker
Cooking Light

“More Than a Gut Feeling”
Moises Velasquez-Manoff
Cured

“You Need This”
Shaun Dreisbach
EatingWell

Food Coverage in a General-Interest Publication

The New Yorker Food Issue
David Remnick, Lauren Collins, Dana Goodyear, and Carolyn Kormann

Roads & Kingdoms
Nathan Thornburgh, Matt Goulding, and Cara Parks

Washington Post Food
Joe Yonan and Bonnie Benwick

Columns

“Can Wine Save Our Fading Love Affair with France?”; “Australian Wine's Return to Cool”; and “Can a Wine List Help Narrow the Gender Gap?”
Jon Bonné
Punch

“Eat”: “A Haitian Grandmother’s Home-Cooked Porridge”; “Kimchi Fried Rice, Korean Comfort Food”; and “Casa Calamari”
Francis Lam
The New York Times Magazine

“Top Chef is Leaving Mpls. and it's the Most Courageous Story of the Year”; “A Legend in the Baking”; and “King of the Roast”
Dara Moskowitz Grumdahl
Mpls.St.Paul

Food Reporting

“Exploited in Paradise” series
Martha Mendoza and Margie Mason
Associated Press

“Farm to Fable” series
Laura Reiley
Tampa Bay Times

“3 Part Series on Syrian Wheat as a Weapon of War” series
Emma Beals
Munchies

Home Cooking

“The Amazingly Simple Path to Incredible Homemade Bagels”
Becky Krystal and Alex Baldinger
The Washington Post

“How to Cook, Smoke, Crumble, Grind, Pickle, Candy, Milk, Slow Cook, Toast, Pulverize, and Fry a Nut”
Hunter Lewis, Cheryl Slocum, and Robin Bashinsky
Cooking Light

“How to Make Rich, Flavorful Caramel Without Melting Sugar”
Stella Parks
Serious Eats

Humor

“Maybe Just Don’t Drink Coffee”
Matt Buchanan
Eater

“Recipes with Roots: The True Meaning of Turkey”
Francis Lam
Cooking Light

“Who Really Invented the Reuben?”
Elizabeth Weil
Saveur

Local Impact

“‘Free Crabs!’”; “A Significant Goodbye”; “Feeding the Prison System”
Hanna Raskin
The Post and Courier (Charleston, SC)

“Plates in the Air”; Got (Non-GMO) Milk?”; “Jailhouse Beets”
Hannah Palmer Egan
Seven Days (Burlington, VT)

“Southern Season’s Woes Ripple Through State”; “True Story of a Chef's Chef”; “Pitmaster: Sam Jones Takes ’cue to the Next Level”
Andrea Weigl
The News & Observer (Raleigh, NC)

Personal Essay

“All I Want Are Some Potato Skins”
Keith Pandolfi
Serious Eats

“The Culinary Education of Mr. Mozzarella Stix”
Mark Anthony Green
GQ

“In Sickness, in Health, in White Castle”
Allison Robicelli
Food52

Profile

“Finding Pete Wells: A Search for America's Most Dangerous Restaurant Critic”
Kevin Alexander
Thrillist

“My Dinners with Harold”
Daniel Duane
The California Sunday Magazine

“Smoke Signals”
Julia Kramer
Bon Appétit

Visual Storytelling

“How to Make Beer-Can Chicken”
Andrew Jive, Eric Gillin, and Matt Duckor
Epicurious

“Thrill Ride”
Vince Dixon and Mariya Pylayev
Eater

“Twilight of the Four Seasons”
Gary He and Matt Buchanan
Eater

Wine, Spirits, and other Beverages

“The Great Craft Beer Sellout”
Dave Infante
Thrillist

“The 24-Year-Old Coca-Cola Virgin”
Jamie Lauren Keiles
Eater

“Where Does Wine Come From?”
Adam Leith Gollner
Saveur

Craig Claiborne Distinguished Restaurant Review Award

Counter Intelligence: “Destroyer Blows Up the Norm”; “Red Sauce, Royal Treatment”; “Bubbling Cauldrons of Goodness”
Jonathan Gold
Los Angeles Times

“Dinner, Transcending”; “The Future of the Steakhouse Has Arrived, and It's in Chicago”; “Is the World Ready for the Austere Beauty of Günter Seeger?”
Bill Addison
Eater

“High Chairs and Hard Core”; “The X-Files”; “Beyond Biscuits and Gravy”
Karen Brooks
Portland Monthly

MFK Fisher Distinguished Writing Award

“The Dog Thief Killings”
Calvin Godfrey
Roads & Kingdoms

“Good Graces”
Carolyn Phillips
Life and Thyme

“Sonoko Dreams of Soba”
Francis Lam
Saveur

Publication of the Year will be decided by the members of the James Beard Awards Journalism Committee and will be announced at the awards ceremony.

• Here Are the 2017 James Beard Awards Restaurant & Chef Semifinalists [E]