World Food Capitals? Here is the Best of the US

[bay_area]

The James Beard Award is considered the highest honor any restaurant or chef can receive in The United States. Here are the Nominees announced by the New York Based James Beard Foundation to be awarded later this year

Best Newspaper Food Section Circulation under 300,000
San Jose Mercury News, Julie Kaufmann
St Louis Post-Dispatch, Judith Evans
The Denver Post, Kristen Browning-Blas

Best Newspaper Food Section Circulation over 300,000
Chicago Tribune, Carol Mighton Haddix
San Francisco Chronicle, Miriam Morgan & Linda Murphy
Star Tribune(Minneapolis) Lee Svitak Dean

Best TV Food Segment, National or Local
ABC 7 News, Chicago
CBS 2 News, Chicago
Guangzhou Where I was born, PBS(Martin Yan)

Best Local Food Show
Bay Cafe on KRON 4, San Francisco
Check, Please! Bay Area on KQED, San Francisco
In Wine Country on KNTV, San Francisco

Best Radio Food Show
A Chef's Table: Getting ready for Thanksgiving, WHYY Philadelphia
The Hidden Kitchen's Report, For NPR on KQED San Francisco
The Leonard Lopate Show, WNYC New York

Best Restauranteur
Daniel Boulud, New York
Richard Melman, Chicago
Drew Nieporent, New York
Jean Georges-Vongerichten, New York
Wolfgang Puck, Las Vegas

Outstanding Chef
Tom Colicchio of Craft, New York
Hubert Keller of Fleur de Lys, San Francisco
Nobuyuki Matsuhisa of Matsuhisa, Beverly Hills, CA
Alfred Portale of Gotham Bar & Grill, New York
Michel Richard of Michel Richard Citronelle, Washington DC

Outstanding Service(Restaurants)
Gary Danko, San Francisco
La Grenouille, New York
Lucques, West Hollywood, CA
Terra, St Helena, CA
Tru, Chicago

Outstanding Restaurant
Boulevard, San Francicso
Dahlia Lounge, Seattle
Everest, Chicago
The French Laundry, Yountville, CA(Napa Valley)
Spiaggia, Chicago

Best New Restaurant
Alinea, Chicago
Bartolotta Ristorante di Mare at Wynn Resort, Las Vegas
Del Posto, New York
Joel Rubochon at the Mansion, Las Vegas
The Modern, New York
Providence, Los Angeles

Best Rising Star Chef of the year
Graham Elliot Bowles, Avenues at The Peninsula, Beverly Hills, CA
David Chang, Momofiku Noodle Bar, New York
Corey Lee, The French Laundry, Yountville, CA(Napa Valley)
Lachlan MacKinnon-Patterson, Frasca Food and Wine, Boulder, CO
Tre Wilcox, Abacus, Dallas

Outstanding Pastry Chef
Gina DePalma, Babbo, New York
Johnny Iuzzini, Jean Georges, New York
Leslie Mackie, Macrina Bakery & Cafe, Seattle
Sam Mason, wd-50, New York
Elizabeth Pruitt & Chad Robertson, Tartine Bakery, San Francisco

Outstanding Wine Service
Aureole, Las Vegas
Blackberry Farm, Walland, TN
i Trulli, New York
Mary Elain's at The Phoenician, Scottsdale, AZ
Patina, Los Angeles

Outstanding Wine & Spirits Professional
Dale DeGeoff, The Museum of American Cocktail, Malverne, NY
Paul Draper, Ridge Vineyards, Cupertino, CA
Dan Duckhorn, Duckhorn Vineyards, St Helena, CA
Daniel Johnnes, Daniel, New York
Helen Turley, Marassin Winery, Calistoga, CA

Best Chefs in America

Calfornia
Traci Des Jardins, Jardinere, San Francisco
Suzanne Goin, Lucques, West Hollywood, CA
Gerald Hirigoyen, Piperade, San Francisco
Roland Passot, La Folie, San Francisco
Michael Tusk, Quince, San Francisco

Mid Atlantic
Mark Furstenberg, BreadLine, Washington DC
Christopher Lee, Striped Bass, Philadelphia
Peter Pastan, Obelisk, Washington DC
Fabio Trabocchi, Maestro at The Ritz Carlton, McLean, VA
Cindy Wolf, Charleston, Baltimore

Midwest
Shawn McClain, Spring, Chicago
Jean-Robert de Cavel, Jean-Robert at Pigall's, Cincinnati
Carrie Nahabedian, Naha, Chicago
Brian Polcyn, Five Lakes Grill, Milford, MN
Lucia Watson, Lucia's Restaurant, Minneapolis

New York City
Dan Barber, Blue Hill
Davi Burke, davidburke & donatella
Floyd Cardoz, Tabla
Gabriel Kreuther, The Modern
David Waltuck, Chanterelle

Northeast
Jean-Louis Gerin, Jean-Louis, Greenwich, CT
Clark Frasier & Mark Gaier, Arrows, Ogunquit, ME
Michael Leviton, Lumiere, West Newton, MA
Frank McClelland, L'Espalier, Boston
Marc Orfaly, Pigalle, Boston

Northwest/ Hawaii
Scott Carsberg, Lampreia, Seattle
Joseba Jimenez de Jimenez, The Harvest Vine, Seattle
Stephanie Pearl Kimmel, Marche, Eugene, OR
Holly Smith, Cafe Juanita, Kirkland, WA
John Sundstrom, Seattle

Southeast
John Besh, Restaurant August, New Orleans
Kathy Cary, Lilly's, Louisville
John Fleer, Blackberry Farm, Walland, TN
Donald Link, Herbsaint, New Orleans
Scott Peacock, Watershed, Decatur, GA

Southwest
Nubuo Fukuda, Sea Saw, Scottsdale, AZ
Carlos Guia, Commander's Palace, Las Vegas
Sharon Hage, York Street, Dallas
Bradford Thompson, Mary Elaine's at The Phoenician, Scottsdale, AZ
Andrew Weissman, Restaurant Le Reve, San Antonio




http://www.jamesbeard.org/about/pres....06%2010AM.pdf

What are the best restaurants and culinary media outlets in your City?

[ROCguy]

I like how they think New York City is so special it doesn't get counted along with the rest of the Northeast lol.

[great prairie]

those people make overpriced crap I'd rather eat at a taqueria

[asohn]

Originally Posted by ROCguy

I like how they think New York City is so special it doesn't get counted along with the rest of the Northeast lol.

Its not that its special, there's just so many top quality restaurants in NYC, that it wouldnt make sense to group it with the northeast

[schmidt]

Outstanding Restaurant
Boulevard, San Francicso

Is it that good? Is it expensive? I'm in San Francisco on April 8th so, well, you know...

[bay_area]

Boulevard is one of the best restaurants in the whole country-but its not pretentious or overly formal...maybe worth a visit, but Boom, San Francisco has really good food that is inexpensive all over the city.

Here's the menu,
LUNCH
STARTERS

SOUP OF THE DAY 10.50

HEARTS OF BUTTER LETTUCE
Avocado, Hearts of Palm, Shallot-Chervil Vinaigrette 13.25

MEDJOOL DATES FILLED with GOAT CHEESE
Cara Cara Oranges, Pistachios, Organic Star Route Greens Citrus Vinaigrette 13.25

STAR ROUTE FARMS ORGANIC LETTUCES
Shallot & Herb Vinaigrette 9.50

RED PEARS & CELERY ROOT
Gorgonzola Cheese, Candied Walnuts, Arugula Honey & White Balsamic Vinaigrette 13.25

DUNGENESS CRAB CAKE
Ginger-Lemon Grass & Coconut Vinaigrette Crispy Shallots, Fragrant Herbs & Green Papaya 15.50

HOUSEMADE FONDUTA RAVIOLI
Arugula Pesto, Walnut Pesto & Chanterelle Mushrooms 13.50

PAN ROASTED DAY BOAT SEA SCALLOPS
Creamed Nettle Risotto, Shaved Black Truffles 15.50

CRISPY MONTEREY CALAMARI
Roman Style Artichoke, Salsa Verde, Meyer Lemon Aioli 14.50

AHI TUNA TARTARE
Avocado, Jalapeño, Ginger, Micro Herbs Crispy Sesame Wontons, Trio of Dipping Sauces 16.75


MAIN COURSES


NOT QUITE THE " WALDORF " SALAD
Marinated Chicken Breast Red & White Endive in Creamy Montgomery Cheddar & Dijon Dressing Apples, Candied Walnuts
Micro Celery 16.50

ROASTED GULF WHITE PRAWNS & CALAMARI STUFFED with ROCK SHRIMP & AIOLI
Grilled Calamari Salad
Crostini with Garlic & Basil, Arugula Salad 17.50

GRILLED BUTTERFISH (FLORIDA)
Slow Cooked Heirloom Beans with Spinach, Oven Roasted Tomatoes La Querca Pancetta, Extra Virgin Olive Oil & Balsamic Vinegar 21.50

GRILLED HERB MARINATED LAMB LOIN (AUSTRALIA)
Melted Potatoes & Corno di Torro Peppers in Olive Oil Broccoli Romanesque, Lamb Jus Infused with Herbs 18.50


WOOD OVEN ROASTED PORK TENDERLOIN
Stuffed with Spicy Calabrese Sausage & Cornbread White Carrot & Potato Puree Red Chard, Walnuts, Blood Orange-Ancho Jam 18.50


PAN ROASTED PACIFIC SEA BASS (NEW ZEALAND)
" Paella Rice " , Saffron, Spanish Chorizo, Fava Beans, Sherry Aioli Piquillo Pepper Lobster Sauce 21.50


WOOD OVEN ROASTED AMERICAN KOBE BAVETTE
Crispy Onion Rings, Mashed Potatoes Baby Chiogga Beets, Natural Jus 18.95



DINNER MENU

STARTERS

PIQUILLO PEPPER & MARCONA ALMOND SOUP
Rock Shrimp, Housemade Chorizo, Herb and Almond Relish 13.25

DUNGENESS CRAB SALAD ½ ½
Crab Salad with Ginger & Lemongrass Vinaigrette Crispy Shallots, Coconut, Fragrant Herbs, Green Papaya & Cashews Crab Legs with Mango & Lime Vinaigrette 17.75

AHI TUNA TARTARE & HAMACHI SASHIMI
Avocado, Jalapeño, Ginger & Key Lime Crispy Taro & Shiso Salad 18.75

FRESH FLORIDA WHITE PRAWNS
Day Boat Sea Scallop Risotto, Sundried Tomato Relish 17.25

LINGUINE " CARBONARA " with LOBSTER
Handmade Egg Pasta, Maine Lobster, Black Pepper & Bacon 17.50

MONKFISH OSCAR
Monkfish Milanese, White Asparagus, Dungeness Crab Hollandaise Sauce & Bearnaise Relish 15.75

BRAISED KOBE SHORT RIB & TRUFFLED STEAK TARTARE Horseradish Cream & Carrot Truffle Relish, Soft Aioli 17.25

PAN FRIED SWEETBREADS
Quail Saltimbocca, Roasted Chanterelle Mushrooms, Walnut Pesto Truffled Polenta & Natural Jus 17.25

SAUTEED FRESH HUDSON VALLEY FOIE GRAS
Rhubarb & Beet Tartare, Red Pepper Jelly & Jalapeño Cornbread 23

MEDJOOL DATES, CARA CARA ORANGE
PISTACHIO & GOAT CHEESE
Organic Star Route Greens, Citrus Vinaigrette 13.75

CELERY ROOT & RED ANJOU PEARS
Gorgonzola Cheese, Candied Walnuts & Arugula Honey & White Balsamic Vinaigrette 13.75

LITTLE GEM BUTTER LETTUCE SALAD
Avocado, Hearts of Palm, Ruby Grapefruit & Shallot Chervil Vinaigrette 13.75

MAIN COURSES

PACIFIC BLUENOSE SEABASS (N.Z.)
Salsify Root Gratinee, Spinach Mousseline
Chanterelle Mushrooms, Chervil Jus 29.

PAN ROASTED LOCAL HALIBUT
Marcona Almond Crust Asparagus
Artichoke Heart Fritters & Orange Nage 31

PAN ROASTED DAY BOAT SEA SCALLOPS ROSSINI
Hudson Valley Foie Gras, Creamed Nettles Fondant Potato, Shaved Black Truffles & Truffle Jus 35.

SONOMA LIBERTY FARM DUCK BREAST
Stuffed with Porcini Mushrooms, Chestnuts, Cranberries & Herbs Broccolini & Rabe with Melted Garlic, Wild Rice & Duck Jus Emulsion 32

WOOD OVEN ROASTED GRASS FED BABY LAMB RACK (N.Z.)
Yukon Gold Potatoes Crushed with Spicy Lamb Sausage Miriquita Farm White Carrots with Taggiasca Olives & Cara Cara Orange Pomegranate Rosemary Glaze & Roasted Lamb Jus 31.

WOOD OVEN ROASTED BERKSHIRE PORK PRIME RIB CHOP
Stuffed with Artichoke Hearts, Melted Garlic & Herbs Heirloom Tarbais Cassoulet Beans with Spanish Chorizo & Spinach Crunchy Manchego, Arugula, Solera Sherry Vinaigrette Roast Pork Jus 31

WOOD OVEN ROASTED ANGUS FILET MIGNON
Oxtail Ravioli with Truffled Mascarpone Mashed Potato Sauteed Spinach with Beech Mushrooms & Rich Beef Jus 39.50

DESSERT MENU

BANANAS FOSTER PASSION
Lava Baby Cake, Warm Caramel Sauce, Vanilla Cream Bananas Foster & Passion Fruit 9.50

SAUTERNES GINGER PEAR CRISP
Chocolate Plum Cake, Glazed with Armagnac
Seckle Pear Sorbet 9.75

VALHRONA " BLACK FOREST " MOUSSE CAKE
Hazelnut Dacquoise Crust Hazelnut & Brandied Cherry Ice Cream 9.75

STICKY TOFFEE PUDDING BRULEE
Organic Satsuma Mandarins & Turkish Coffee Dates 9.75

WARM "DUTCH APPLE PIE"
Caramel Praline Crunch Ice Cream Apple Cider Caramel 9.75

BLISS
Handmade Chocolates, Candies, Cookies & Small Cakes 9.25

DAILY ICE CREAM SELECTION 8.75

Peet'’s Coffee
Illy Espresso
MIGHTY LEAF TEA
Breakfast Americana, Darjeeling Namring, Earl Grey,
Shanghai Garden,
African Nectar, Peppermint, Chamomile Citrus Blossom,
Kyoto Rice (Green Tea)

[Isaac Newell]

Got to be Istanbul. The World best cuisine in a city of 15 million.

[Breakwood]

No doubt about it the World's food capital is Lyon, France.

[Evangelion]

Originally Posted by bay_area

Best Rising Star Chef of the year
Graham Elliot Bowles, Avenues at The Peninsula, Beverly Hills, CA
David Chang, Momofiku Noodle Bar, New York
Corey Lee, The French Laundry, Yountville, CA(Napa Valley)
Lachlan MacKinnon-Patterson, Frasca Food and Wine, Boulder, CO

I just ate at momofiku, the food was OK, not that great, its very korean/japanese fusion, which i usually enjoy very much.