May 6, 2019
The 2019 James Beard Foundation Restaurant and Chef Awards took place May 6 at Lyric Opera of Chicago. The 2019 James Beard Media Awards, which honor those in the media who cover the culinary industry, took place April 26 at Pier Sixty at Chelsea Piers in New York City. The awards were streamed live on Twitter.
Here is the complete list of winners and nominations for the James Beard Foundation Restaurant and Chef Awards.
*=winner
2019 James Beard Foundation Restaurant and Chef Awards
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.
Angler
San Francisco
Atomix
NYC
Bavel
Los Angeles
Frenchette*
NYC
Majordomo
Los Angeles
Outstanding Baker
A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years.
Zachary Golper
Bien Cuit
NYC
Maura Kilpatrick
Sofra Bakery and Café
Cambridge, MA
Lisa Ludwinski
Sister Pie
Detroit
Avery Ruzicka
Manresa Bread
Los Gatos, CA
Greg Wade*
Publican Quality Bread
Chicago
Outstanding Bar Program
A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer.
Bar Agricole*
San Francisco
Dead Rabbit
NYC
Kimball House
Decatur, GA
Lost Lake
Chicago
Ticonderoga Club
Atlanta
Outstanding Chef (Presented by All-Clad Metalcrafters)
A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years.
Ashley Christensen*
Poole’s Diner
Raleigh, NC
David Kinch
Manresa
Los Gatos, CA
Corey Lee
Benu
San Francisco
Donald Link
Herbsaint
New Orleans
Marc Vetri
Vetri Cucina
Philadelphia
Outstanding Pastry Chef (Presented by Lavazza)
A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years.
Juan Contreras
Atelier Crenn
San Francisco
Kelly Fields*
Willa Jean
New Orleans
Meg Galus
Boka
Chicago
Margarita Manzke
République
Los Angeles
Pichet Ong
Brothers and Sisters
Washington, D.C.
Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years.
Balthazar
NYC
FIG
Charleston, SC
Jaleo
Washington, D.C.
Quince
San Francisco
Zahav*
Philadelphia
Outstanding Restaurateur (Presented by Magellan Corporation)
A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.
Hugh Acheson
Empire State South, Five & Ten, The National, and others
Atlanta
Kevin Boehm and Rob Katz*
Boka Restaurant Group (Boka, Girl & the Goat, Momotaro, and others)
Chicago
JoAnn Clevenger
Upperline
New Orleans
Ken Oringer
Little Donkey, Toro, Uni, and others
Boston
Alex Raij and Eder Montero
La Vara, Txikito, Saint Julivert Fisherie, and others
NYC
Ellen Yin
High Street Hospitality Group (Fork, High Street on Market, High Street on Hudson)
Philadelphia
Outstanding Service
A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service.
Brigtsen’s
New Orleans
Canlis
Seattle
Frasca Food and Wine*
Boulder, CO
Saison
San Francisco
Swan Oyster Depot
San Francisco
Zingerman’s Roadhouse
Ann Arbor, MI
Outstanding Wine Program (Presented by Robert Mondavi Winery)
A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine.
Bacchanal
New Orleans
Benu*
San Francisco
Miller Union
Atlanta
Night + Market
Los Angeles
Spiaggia
Chicago
Outstanding Wine, Spirits, or Beer Producer
A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft.
Cathy Corison
Corison Winery
St. Helena, CA
Ann Marshall and Scott Blackwell
High Wire Distilling Co.
Charleston, SC
Steve Matthiasson
Matthiasson Wines
Napa, CA
Rob Tod*
Allagash Brewing Company
Portland, ME
Lance Winters
St. George Spirits
Alameda, CA
Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.
Ana Castro
Coquette
New Orleans
Alisha Elenz
MFK
Chicago
Alexander Hong
Sorrel
San Francisco
Jesse Ito
Royal Izakaya
Philadelphia
Kwame Onwuachi*
Kith and Kin
Washington, D.C.
Jonathan Yao
Kato
Los Angeles
Best Chefs in America
Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but 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)
Diana Dávila
Mi Tocaya Antojería
Chicago
Jason Hammel
Lula Café
Chicago
Beverly Kim and Johnny Clark*
Parachute
Chicago
David Posey and Anna Posey
Elske
Chicago
Noah Sandoval
Oriole
Chicago
Lee Wolen
Boka
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
Cristina Martinez
South Philly Barbacoa
Philadelphia
Cindy Wolf
Charleston
Baltimore
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Michael Corvino
Corvino Supper Club & Tasting Room
Kansas City, MO
Michael Gallina
Vicia
St. Louis
Ann Kim*
Young Joni
Minneapolis
Jamie Malone
Grand Café
Minneapolis
Christina Nguyen
Hai Hai
Minneapolis
Best Chef: New York City (Five Boroughs)
Sean Gray
Momofuku Ko
Brooks Headley
Superiority Burger
Daniela Soto-Innes
Atla
Alex Stupak
Empellón Midtown
Jody Williams and Rita Sodi*
Via Carota
Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)
Tiffani Faison
Tiger Mama
Boston
James Mark
North
Providence
Tony Messina*
Uni
Boston
Cassie Piuma
Sarma
Somerville, MA
Benjamin Sukle
Oberlin
Providence
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Peter Cho
Han Oak
Portland, OR
Katy Millard
Coquine
Portland, OR
Brady Williams*
Canlis
Seattle
Justin Woodward
Castagna
Portland, OR
Rachel Yang and Seif Chirchi
Joule
Seattle
Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)
Vishwesh Bhatt*
Snackbar
Oxford, MS
Jose Enrique
Jose Enrique
San Juan, PR
Kristen Essig and Michael Stoltzfus
Coquette
New Orleans
Slade Rushing
Brennan’s
New Orleans
Isaac Toups
Toups’ Meatery
New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Mashama Bailey*
The Grey
Savannah, GA
Katie Button
Cúrate
Asheville, NC
Cassidee Dabney
The Barn at Blackberry Farm
Walland, TN
Ryan Smith
Staplehouse
Atlanta
Andrew Ticer and Michael Hudman
Andrew Michael Italian Kitchen
Memphis
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Charleen Badman*
FnB
Scottsdale, AZ
Kevin Fink
Emmer & Rye
Austin
Michael Fojtasek
Olamaie
Austin
Bryce Gilmore
Barley Swine
Austin
Steve McHugh
Cured
San Antonio
Best Chef: West (CA, HI, NV)
Michael Cimarusti*
Providence
Los Angeles
Jeremy Fox
Rustic Canyon
Santa Monica, CA
Jessica Koslow
Sqirl
Los Angeles
Travis Lett
Gjelina
Venice, CA
Joshua Skenes
Saison
San Francisco
2019 James Beard Foundation Outstanding Restaurant Design Awards
75 Seats and Under
Firms: Heliotrope Architects and Price Erickson Interior Design
Project: Willmott’s Ghost, Seattle
Firm: Roman and Williams
Project: La Mercerie, NYC
Firm: Studio Writers*
Project: Atomix, NYC*
76 Seats and Over
Firm: Land and Sea Dept.
Project: Lonesome Rose, Chicago
Firm: studio razavi architecture
Project: Boqueria, NYC
Firm: Parts and Labor Design*
Project: Pacific Standard Time, Chicago*
Other Eating and Drinking Places
Firm: AvroKO
Project: China Live, San Francisco
Firm: Schwartz and Architecture (S^A)*
Project: El Pípila, San Francisco*
Firm: Summer Ops
Project: Island Oyster, NYC
Design Icon
Canlis
Seattle
The following previously announced honorees accepted their awards at the James Beard Awards Gala on May 6 at Lyric Opera of Chicago:
2019 James Beard Foundation America’s Classics
(Presented by American Airlines)
Pho 79
Garden Grove, CA
Owners: Tong Trần and Liễu Trần
Jim’s Steak & Spaghetti House
Huntington, WV
Owners: Jimmie Carder, Larry Tweel and Ron Tweel
A&A Bake & Double Roti Shop
Brooklyn, NY
Owners: Noel and Geeta Brown
Sehnert’s Bakery & Bieroc Café
McCook, NE
Owners: Matt and Shelly Sehnert
Annie’s Paramount Steakhouse
Washington, D.C.
Owner: Paul Katinas
2019 James Beard Foundation Humanitarian of the Year
The Giving Kitchen
Non-profit that provides emergency assistance to food service workers through financial support and a network of community resources.
2019 James Beard Foundation Lifetime Achievement Award
Patrick O’Connell
Multiple James Beard Award-Winning Chef; Chef & Owner, The Inn at Little Washington in Washington, VA
2019 James Beard Foundation Book Awards
For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2018. Winners will be announced on April 26, 2019.
American
A Common Table: 80 Recipes and Stories from My Shared Cultures
Cynthia Chen McTernan
(Rodale)
Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day*
JJ Johnson and Alexander Smalls with Veronica Chambers
(Flatiron Books)
Sweet Home Café Cookbook: A Celebration of African American Cooking
Albert G. Lukas and Jessica B. Harris
(Smithsonian Books)
Baking and Desserts
Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing
Jerrelle Guy
(Page Street Publishing Co.)
Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies
Cathy Barrow
(Grand Central Publishing)
SUQAR: Desserts & Sweets from the Modern Middle East*
Greg Malouf and Lucy Malouf
(Hardie Grant Books)
Beverage
Apéritif: Cocktail Hour the French Way
Rebekah Peppler
(Clarkson Potter)
The Aviary Cocktail Book
Grant Achatz, Nick Kokonas, Micah Melton, Allen Hemberger, and Sarah Hemberger
(The Alinea Group)
Cocktail Codex
Alex Day, Nick Fauchald, and David Kaplan, with Devon Tarby
(Ten Speed Press)
Wine Folly: Magnum Edition*
Madeline Puckette and Justin Hammack
(Avery)
General
Everyday Dorie
Dorie Greenspan
(Rux Martin/Houghton Mifflin Harcourt)
Milk Street: Tuesday Nights*
Christopher Kimball
(Little, Brown and Company)
Ottolenghi Simple
Yotam Ottolenghi
(Ten Speed Press)
Health and Special Diets
The Complete Diabetes Cookbook
Editors at America’s Test Kitchen
(America’s Test Kitchen)
Eat a Little Better*
Sam Kass
(Clarkson Potter)
More with Less
Jodi Moreno
(Roost Books)
International
Feast: Food of the Islamic World*
Anissa Helou
(Ecco)
The Food of Northern Thailand
Austin Bush
(Clarkson Potter)
I Am a Filipino
Nicole Ponseca and Miguel Trinidad
(Artisan Books)
Photography
Season: Big Flavors, Beautiful Food
Nik Sharma
(Chronicle Books)
Tokyo New Wave*
Andrea Fazzari
(Ten Speed Press)
Wild: Adventure Cookbook
Luisa Brimble
(Prestel Publishing)
Reference, History, and Scholarship
Canned: The Rise and Fall of Consumer Confidence in the American Food Industry*
Anna Zeide
(University of California Press)
Catfish Dream: Ed Scott’s Fight for His Family Farm and Racial Justice in the Mississippi Delta
Julian Rankin
(University of Georgia Press)
Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture
Justin Nystrom
(University of Georgia Press)
Restaurant and Professional
Chicken and Charcoal: Yakitori, Yardbird, Hong Kong*
Matt Abergel
(Phaidon Press)
From the Earth: World’s Great, Rare and Almost Forgotten Vegetables
Peter Gilmore
(Hardie Grant Books)
Rich Table
Evan Rich and Sarah Rich
(Chronicle Books)
Single Subject
Bread & Butter: History, Culture, Recipes
Richard Snapes, Grant Harrington, and Eve Hemingway
(Quadrille Publishing)
Goat: Cooking and Eating*
James Whetlor
(Quadrille Publishing)
Korean BBQ: Master Your Grill in Seven Sauces
Bill Kim with Chandra Ram
(Ten Speed Press)
Vegetable-Focused Cooking
Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of
Cal Peternell
(William Morrow Cookbooks)
Saladish*
Ilene Rosen
(Artisan Books)
Vegetarian Viet Nam
Cameron Stauch
(W. W. Norton & Company)
Writing
Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine*
Edward Lee
(Artisan Books)
Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
Jonathan Kauffman
(William Morrow)
Pasta, Pane, Vino: Deep Travels Through Italy’s Food Culture
Matt Goulding
(Harper Wave/Anthony Bourdain)
Cookbook Hall of Fame
Jessica B. Harris
2019 James Beard Foundation Broadcast Media Awards
For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2018. Winners will be announced on April 26, 2019.
Documentary
Chef Flynn
Airs on: Hulu, iTunes, and YouTube
Funke
Airs on: LA Film Festival and Tastemade
Modified*
Airs on: Film festivals and Vimeo
Online Video, Fixed Location and/or Instructional
Handcrafted – How to Make Handmade Soba Noodles
Airs on: Bon Appétit
Mad Genius – Crispy Cheese Sticks; Waffled Okonomiyaki; and Puff Pastry
Airs on: Food & Wine, YouTube, and Facebook
MasterClass – Dominique Ansel Teaches French Pastry Fundamentals*
Airs on: MasterClass
Online Video, on Location
First We Feast’s Food Skills – Mozzarella Kings of New York*
Airs on: YouTube
Kitchen Unnecessary – Fire Morels
Airs on: YouTube, Facebook
NPR Foraging – Eating Wild Sea Creatures; You Can Eat Dandelions; and The Hunt for Morels
Airs on: NPR
Outstanding Personality
Samin Nosrat
Salt Fat Acid Heat
Airs on: Netflix
Marcus Samuelsson*
No Passport Required
Airs on: PBS
Molly Yeh
Girl Meets Farm
Airs on: Food Network
Outstanding Reporting
Deep Dive and Food for Thought, 2018 PyeongChang Winter Olympics*
Reporter: David Chang
Airs on: NBC, NBCSN
In Real Life – Why You MUST Try Native American Cuisine
Reporter: Yara Elmjouie
Airs on: YouTube, AJ+
The Sporkful – Yewande Finds Her Super Power
Reporter: Dan Pashman
Airs on: Stitcher
Podcast
Copper & Heat – Be a Girl*
Airs on: Copper & Heat, iTunes, Spotify, and Stitcher
The Feed – Paletas and Other Icy Treats
Airs on: PodcastOne
Racist Sandwich – Erasing Black Barbecue
Airs on: iTunes, Racist Sandwich, and Stitcher
Radio Show
California Foodways – Providing a Taste of Oaxaca to Central Valley; Can Ag and Wildlife Co-Exist? Rice Farmers Think So; and Frozen Burrito Royalty in the Central Valley
Airs on: KQED, California Foodways
The Food Chain – Raw Grief and Widowed*
Airs on: BBC World Service
KCRW’s Good Food – Remembering Jonathan Gold
Airs on: KCRW
Special (on TV or Online)
Anthony Bourdain: Explore Parts Unknown – Little Los Angeles
Airs on: CNN, Explore Parts Unknown, Roads & Kingdoms
Spencer’s BIG Holiday
Airs on: Gusto
Taste Buds – Chefsgiving
Airs on: ABC
Television Program, in Studio or Fixed Location
Barefoot Contessa: Cook Like a Pro – Mary Poppins Show
Airs on: Food Network
Good Eats: Reloaded – Steak Your Claim
Airs on: Cooking Channel
Pati’s Mexican Table – Tijuana: Stories from the Border*
Airs on: WETA Washington; Distributed Nationally by American Public Television
Television Program, on Location
The Migrant Kitchen – Man’oushe
Airs on: KCET and Link TV
Salt Fat Acid Heat – Salt*
Airs on: Netflix
Ugly Delicious – Fried Chicken
Airs on: Netflix
Visual and Technical Excellence
Anthony Bourdain: Explore Parts Unknown*
Sarah Hagey, August Thurmer, and Kate Kunath
Airs on: CNN, Explore Parts Unknown, Roads & Kingdoms
Chef’s Table
Will Basanta, Adam Bricker, and Danny O’Malley
Airs on: Netflix
From The Wild – Season 4
Kevin Kossowan
Airs on: Vimeo
2019 James Beard Foundation Journalism Awards
For articles published in English in 2018.
Columns
America’s Best Worst Cook: “Hi, I’m America’s Best Worst Cook”; “Dear Chefs, Will Eating This Kill Me?” and “How to Roast a Chicken? The Answers Are Horrifying.”
JJ Goode
Taste
Local Fare: “The Question of Dinner”; “Dixie Vodka”; and “Folk Witness”
John T. Edge
Oxford American
What We Talk About When We Talk About American Food: “The Pickled Cucumbers That Survived the 1980s AIDS Epidemic”; “A Second Look at the Tuna Sandwich’s All-American History”; and “Freedom and Borscht for Ukrainian-Jewish Émigrés”*
Mari Uyehara
Taste
Craig Claiborne Distinguished Restaurant Review Award
Counter Intelligence: “The Hearth & Hound, April Bloomfield’s New Los Angeles Restaurant, Is Nothing Like a Gastropub”; “There’s Crocodile and Hog Stomach, but Jonathan Gold Is All About the Crusty Rice at Nature Pagoda”; and “At Middle Eastern Restaurants, It All Starts with Hummus. Jonathan Gold says Bavel’s Is Magnificent”*
Jonathan Gold
Los Angeles Times
“The Fire Gods of Washington, D.C.”; “David Chang’s Majordomo Is No Minor Feat”; and “North America’s Best Cantonese Food Is in Canada”
Bill Addison
Eater
“The Four Seasons Returns. But Can It Come Back?” “Why David Chang Matters”; and “A Celebration of Black Southern Food, at JuneBaby in Seattle”
Pete Wells
The New York Times
Dining and Travel
Chau Down: “A New Orleans Food Diary”; “A Portland Food Diary”; and “A Chicago Food Diary”
Danny Chau
The Ringer
“Dim Sum Is Dead, Long Live Dim Sum”
Max Falkowitz
Airbnb Magazine
“Many Chinas, Many Tables”*
Jonathan Kauffman and Team
San Francisco Chronicle
Feature Reporting
“Big in Japan”
Tejal Rao
The New York Times Magazine
“A Kingdom from Dust”*
Mark Arax
The California Sunday Magazine
“Shell Game: Saving Florida’s Oysters Could Mean Killing a Way of Life”
Laura Reiley and Eve Edelheit
Tampa Bay Times
Food Coverage in a General Interest Publication
New York Magazine*
Robin Raisfeld, Rob Patronite, Maggie Bullock, and the Staff of New York Magazine
Roads & Kingdoms
Nathan Thornburgh, Matt Goulding, Anup Kaphle, and the Roads & Kingdoms Team
T: The New York Times Style Magazine
Kurt Soller, Hanya Yanagihara, and the Staff of T Magazine
Foodways
“Back to Where It All Began: I Had Never Eaten in Ghana Before. But My Ancestors Had.”
Michael W. Twitty
Bon Appétit
“A Hunger for Tomatoes”*
Shane Mitchell
The Bitter Southerner
“What is Northern Food?”
Steve Hoffman
Artful Living
Health and Wellness
“Clean Label’s Dirty Little Secret”*
Nadia Berenstein
The New Food Economy
“The Last Conversation You’ll Ever Need to Have About Eating Right” and “The Last Conversation You’ll Need to Have on Eating Right: The Follow-ups”
Mark Bittman and David L. Katz
New York Magazine / Grub Street
“‘White People Food’ Is Creating An Unattainable Picture Of Health”
Kristen Aiken
HuffPost
Home Cooking
“Melissa Clark’s Thanksgiving”
Melissa Clark
The New York Times
“The Subtle Thrills of Cold Chicken Salad”*
Cathy Erway
Taste
“Top Secret Ingredients”
Kathleen Purvis
Garden & Gun
Innovative Storytelling
“In Search of Water-Boiled Fish”*
Angie Wang
Eater
“100 Most Jewish Foods”
Alana Newhouse, Gabriella Gershenson, and Stephanie Butnick
Tablet Magazine
“What’s in a Food Truck?”
Bonnie Berkowitz, Seth Blanchard, Aaron Steckelberg, and Monica Ulmanu
The Washington Post
Investigative Reporting
“‘It’s Not Fair, Not Right’: How America Treats Its Black Farmers”
Debbie Weingarten and Audra Mulkern
The Guardian and the Economic Hardship Reporting Project
“A Killing Season”*
Boyce Upholt
The New Republic
“Victims Blame FDA for Food-Recall Failures”
Christine Haughney Dare-Bryan
Politico
Jonathan Gold Local Voice Award
“Storied Ovens”; “Food Outside the U.S. Open Gates”; and “A New Destination for Chinese Food: Not Flushing, but Forest Hills”
Max Falkowitz
The New York Times; Plate Magazine
“My Dinner at the Playboy Club”; “Curry and Roti Destination Singh’s Lights Up Queens”; and “Where New Yorkers Actually Eat in Times Square”
Robert Sietsema
Eater NY
“Yes Indeed, Lord: Queen’s Cuisine, Where Everything Comes from the Heart”; “Top 10 New Orleans Restaurants for 2019”; and “Sexual Harassment Allegations Preceded Sucré Co-Founder Tariq Hanna’s Departure”*
Brett Anderson
Nola.com | The Times-Picayune
M.F.K. Fisher Distinguished Writing Award
“A Kingdom from Dust”
Mark Arax
The California Sunday Magazine
“The Poet’s Table”
Mayukh Sen
Poetry Foundation
“What Is Northern Food?”*
Steve Hoffman
Artful Living
Personal Essay, Long Form
“I Made the Pizza Cinnamon Rolls from Mario Batali’s Sexual Misconduct Apology Letter”*
Geraldine DeRuiter
Everywhereist.com
“Need to Find Me? Ask My Ham Man”
Catherine Down
The New York Times
“Writing an Iranian Cookbook in an Age of Anxiety”
Naz Deravian
The Atlantic
Personal Essay, Short Form
“Doritos is Developing Lady-Friendly Chips Because You Should Never Hear a Woman Crunch”
Maura Judkis
The Washington Post
“I’m a Chef with Terminal Cancer. This Is What I’m Doing with the Time I Have Left”*
Fatima Ali
Bon Appétit
“Savoring the School Lunch”
Rebekah Denn
The Seattle Times
Profile
“Heaven Was a Place in Harlem”
Vince Dixon
Eater
“The Short and Brilliant Life of Ernest Matthew Mickler”*
Michael Adno
The Bitter Southerner
“‘You Died’: The Resurrection of a Cook in the Heart of SF’s Demanding Culinary Scene”
Jonathan Kauffman
San Francisco Chronicle
Wine, Spirits, and Other Beverages
“The Gulp War”
Dave Stroup
Eater
“‘Welch’s Grape Jelly with Alcohol’: How Trump’s Horrific Wine Became the Ultimate Metaphor for His Presidency”*
Corby Kummer
Vanity Fair
“Why Is the Wine World So Un-Woke?”
Jon Bonné
Punch
Publication of the Year
The New York Times