c1main-jbf-logo Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All JBF Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.

OUTSTANDING BAR PROGRAM
A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.
Anvil Bar & Refuge, Houston
Arnaud’s French 75 Bar, New Orleans
Bar Agricole, San Francisco
Barmini, Washington, D.C.
Café ArtScience, Cambridge, MA
Canon, Seattle
Clyde Common, Portland, OR
Cure, New Orleans
Kimball House, Decatur, GA
Lost Lake, Chicago
Maison Premiere, Brooklyn, NY
Mockingbird Hill, Washington, D.C.
The Patterson House, Nashville
Polite Provisions, San Diego
The Olde Bar, Philadelphia
Row 34, Boston
The Side Project Cellar, Maplewood, MO
Tired Hands Fermentaria, Ardmore, PA
Trick Dog, San Francisco
The Varnish, Los Angeles

OUTSTANDING WINE PROGRAM
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a wellpresented
wine list, knowledgeable staff, and efforts to educate customers about wine.
Addison at the Grand Del Mar, San Diego
Benu, San Francisco
Bern’s Steakhouse, Tampa, FL
Canlis, Seattle
Charleston, Baltimore
Commander’s Palace, New Orleans
Element 47, The Little Nell, Aspen, CO
Empire State South, Atlanta
FIG, Charleston, SC
Four Seasons Resort & Club Dallas at Las Colinas, Irving, TX
Jory Restaurant at the Allison Inn & Spa, Newberg, OR
Miller Union, Atlanta
Momofuku Ko, NYC
Nopa, San Francisco
Press, St. Helena, CA
The Red Hen, Washington, D.C.
Sepia, Chicago
Spago, Beverly Hills, CA
Studio at the Montage, Laguna Beach, CA
Wild Ginger, Seattle

OUTSTANDING WINE, SPIRITS, OR BEER PROFESSIONAL
A beer, wine or spirits professional who has made a significant national impact on the restaurant industry.
Mannie Berk, Rare Wine Co., Brisbane, CA
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Wayne Carpenter, Skagit Valley Malting, Burlington, WA
Vinnie Cilurzo, Russian River Brewing Company, Santa Rosa, CA
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Rutger de Vink, RdV, Delaplane, VA
Diane Flynt, Foggy Ridge Cider, Dugspur, VA
Miljenko Grgich, Grgich Hills Estate, Rutherford, CA
Jeppe Jarnit-Bjergsø, Evil Twin Brewing, Brooklyn, NY
Charles Joly, Crafthouse, Chicago
Jim Koch, The Boston Beer Company, Boston
Manfred Krankl, Sine Qua Non, Oak View, CA
Drew Kulsveen, Willett Distillery, Bardstown, KY
Ted Lemon, Littorai Wines, Sebastopol, CA
Steve Matthiasson, Matthiasson Wines, Napa, CA
Steve McCarthy, Clear Creek Distillery, Portland, OR
Aldo Sohm, Zalto Glass, NYC
Rob Tod, Allagash Brewing Company, Portland, ME
Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY
Lance Winters, St. George Spirits, Alameda, CA


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