Beard season has officially arrived: Today the James Beard Foundation released its list of Restaurant and Chef Awards semifinalists for 2018. On Wednesday, March 14, the foundation will release its (much shorter) list of final nominees at Philadelphia’s Parc, hosted by James Beard Award–winning restaurateur Stephen Starr alongside the Foundation’s new CEO Clare Reichenbach. (For the majority who can’t be present, they’ll also be announced via Twitter and Facebook Live.)
Winners will be announced Monday, May 7 at a gala at the Lyric Opera of Chicago. The 2018 Media Awards will be held on Friday, April 27, at Pier Sixty in New York City.
Click here for a full list of semifinalists from coast to coast. And here are the D.C. area chefs and restaurants who made the cut this year:
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.
Outstanding Bar Program
A restaurant or bar that demonstrates excellence in cocktail, spirits, and/or beer service.
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.
Vikram Sunderam, Rasika, Washington, D.C.
Fabio Trabocchi, Fiola, Washington, D.C.
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.
Aggie Chin, Mirabelle, Washington, D.C.
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.
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 been nominated for a James Beard Foundation chef award in the past five years)
Ashok Bajaj, Knightsbridge Restaurant Group, Washington, D.C. (The Bombay Club, Rasika, The Oval Room, and others)
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.
Marcel’s by Robert Wiedmaier, Washington, D.C.
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.
Bourbon Steak, Washington, D.C.
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.
Daniela Moreira, Timber Pizza, Washington, D.C.
Kevin Tien, Himitsu, Washington, D.C.
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: Mid-Atlantic
Amy Brandwein, Centrolina, Washington, D.C.
Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD
Tom Cunanan, Bad Saint, Washington, D.C.
Jeremiah Langhorne, The Dabney, Washington, D.C.
Esther Lee, Obelisk, Washington, D.C.
Seng Luangrath, Padaek, Falls Church, Va.
Cedric Maupillier, Convivial, Washington, D.C.