Congratulations to all the winners and especially our favorite chef, Patrick O’Connell. Every time we have dinned at The Inn at Little Washington he has been gracious and the food amazing.
Five-time James Beard Award winner, 3-star Michelin chef, author, and owner of The Inn at Little Washington in Washington, VA
Best New Restaurant
Publican Quality Bread
Outstanding Bar Program
Outstanding Chef (Presented by All-Clad Metalcrafters)
Outstanding Pastry Chef (Presented by Lavazza)
Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
Outstanding Restaurateur (Presented by Magellan Corporation)
Kevin Boehm and Rob Katz
Boka Restaurant Group (Boka, Girl & the Goat, Momotaro, and others)
Frasca Food and Wine
Outstanding Wine Program (Presented by Robert Mondavi Winery)
Outstanding Wine, Spirits, or Beer Producer
Allagash Brewing Company
Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
Kith and Kin
Best Chefs in America (Presented by Capital One®)
Best Chef: Great Lakes (IL, IN, MI, OH)
Beverly Kim and Johnny Clark
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Best Chef: New York City (Five Boroughs)
Jody Williams and Rita Sodi
Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Best Chef: West (CA, HI, NV)
Garden Grove, CA
Owners: Thọ Trần and Liễu Trần
Jim’s Steak & Spaghetti House
Owners: Jimmie Tweel Carder, Larry Tweel, and Ron Tweel
A&A Bake & Double Roti Shop
Owner: Noel and Geeta Brown
Sehnert’s Bakery & Bieroc Café
Owners: Matt and Shelly Sehnert
Annie’s Paramount Steakhouse
Owner: Paul Katinas
The Giving Kitchen
Non-profit that provides emergency assistance to food service workers through financial support and a network of community resources.
Bon Appetit’s Best Restaurants in Richmond, Virginia, America’s Next Great Restaurant-Obsessed Town. From a bakery turning out heavenly croissants to a stellar lineup of breweries, Richmond is small but mighty.
The James Beard Foundation will present the Inn at Little Washington chef Patrick O’Connell with its annual lifetime achievement award, the organization announced today. This well-deserved award will be presented in May.
Eater DC has the story: Inn at Little Washington’s Chef Wins the James Beard Lifetime Achievement Award
41153 John Mosby Hwy
Aldie, VA 20105
BBQ | $
Not far from the Rt. 50 traffic circles in Aldie, Hammerdown is hard to miss. There is plenty of signage and they park a large truck with their logo out front often.
The interior if classic BBQ joint with a bar.
Ordering is easy, platters or sandwiches with sides.
Just as I was about to order a whole brisket came out of the warmer.
I ordered the Brisket Sandwich with Mac & Cheese. The brisket melts in your mouth, it has a gentle hickory flavor with a perfect thin crispy bark. This is among the best brisket I have had, certainly the best in Virginia. The Mac & Cheese is wonderful and better than any I have had offered at other BBQ restaurants.
The ribs are cooked perfectly, juicy, and fall off the bone.
My wife ordered the platter which comes with your choice of 2 meats and 2 sides.
The collards were the best she has had, which coming from this Virginia girl is saying something. They are cooked in a home-made pork broth that creates a delicious flavor.
The mashed potatoes with chives were smooth and tasty.
The sausage was smoky and juicy. The links are long and you get a good size portion.
Sodas and ice tea refills are free.
They smoke with a combination of hickory and oak.
On the day we visited they were using the smallest of their 3 smokers. During the summer, their peak BBQ season, they can smoke up to 40 briskets and still run out. The smoking starts around 5pm on the previous day, being a Pitmaster is not a 9 to 5 job. The fist class BBQ is awesome but what really got my attention was the sides. Many BBQ joints concentrate on the barbeque and view sides as something they must offer. In the past I have had Mac & Cheese with an order that was obviously Kraft Mac & Cheese or macaroni that had bits of cheese mixed in. It’s wonderful to see high quality well prepared sides offered with exceptional BBQ making for a great dinning experience.
While I always measure noise in a restaurant it was not an issue here. At times it was eerily quiet as everyone chowed down on the best BBQ of their life. It is self serve and all the staff behind the counter and bar was open, friendly, and genuinely interested in offering great BBQ. If you live within 100 miles of Aldie, VA and love BBQ you need to make the trip to Hammerdown. For BBQ lovers it’s what they imagine Heaven will be like.
Austin is a lot like Charleston, there are almost too many good places to eat. Bon Appétit says:
“Yes, there is barbecue and Tex Mex, but Austin’s delicious things per capita ratio is so high that you’ll want to come for so much more—including lamb pizza, marshmallow fluff brownie, oysters, and more.”
Eater DC has a list of the local players who made the first cut Beard season has officially arrived: Today the James Beard Foundation released its list of Restaurant and Chef Awards semifinalists for 2019. On Wednesday, March 27, James Beard Award-winning chef Hugo Ortega will announce the (much shorter) list of final nominees at his namesake Mexican restaurant, Hugo’s, in Houston. (For the majority who can’t be present, they’ll also be announced via Twitter and Facebook Live.) Winners will be announced Monday, May 6 at a gala at the Lyric Opera of Chicago.