Restaurant

RAMMY Awards 2017

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Here is a list of the 2017 Restaurant Association Metropolitan Washington award winners. Congratulations to all the recipients.

New Restaurant of the Year: Hazel

Formal Fine Dining Restaurant of the Year: minibar by José Andrés

Chef of the Year: Tarver King, The Restaurant at Patowmack Farm

Pastry Chef of the Year: Jemil Gadea, Masseria

Rising Culinary Star of the Year: Ryan Ratino, Ripple

Upscale Casual Restaurant of the Year: Proof

Casual Restaurant of the Year: Compass Rose Bar + Kitchen

Upscale Brunch of the Year: Convivial

Employee of the Year: Joseph Cassis, PassionFish Bethesda

Manager of the Year: John Grace, The Hamilton

Regional Food and Beverage Producer of the Year: DC Brau Brewing Company

Restaurateur of the Year: Ike Grigoropoulos, Dimitri Moshovitis, Ted Xenohristos, Brett Schulman, Cava Group, Inc.

Favorite Gathering Place of the Year: Pearl Dive Oyster Palace

Casual Brunch of the Year: Republic

Favorite Fast Bites of the Year: Cava Grill

Beer Program of the Year: Jack Rose Dining Saloon

Cocktail Program of the Year: Kapnos by Mike Isabella

Wine Program of the Year: Charlie Palmer Steak

Joan Hisaoka Allied Member of the Year: Acme Paper & Supply Co., Inc.

Service Program of the Year: The Source by Wolfgang Puck

Dinner at Field & Main

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Field & Main Restaurant
8369 W Main St.
Marshall, VA 20115
(540) 364-8166
http://www.fieldandmainrestaurant.com/

American | $$

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The restaurant is in a nearly 200-year-old home that owners Star and Neal Wavra painstakingly renovated for more than a year. Star and Neal Wavra are not new to the restaurant business. They previously ran the Ashby Inn in Paris, VA where then Chef Tarver King was at the forefront of the local farm-to-table movement.

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The setting and service are first rate.

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Our first appetizer was the Dirty Rice with Carolina Gold Rice, Andouille Sausage, Whiffletree Farm Chicken Liver, and Cherry Tomato. A nice refreshing summertime dish.

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For our second appetizer we chose the Hearth Roasted Beet with Pecan Butter Dust, Sorghum Syrup, Frisee, Charred Cherry and Pecans. The roasted beet was exceptional.

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For my entrée, I chose the Middleburg Montessori Pork Chop with Miso Mustard and Golden Raisin Mostarda. The pork chop is from the Middleburg Montessori School where students raise Duroc and Berkshire breeds of pig. It was tender and moist with a full flavor. Mostarda is an Italian condiment like what Americans know as chutney. The sweet Golden Raisin Mostarda paired nicely with the Miso Mustard for a wonderful balance.

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My wife had the Seared Scallops with Cucumber Gazpacho, Cucumber-Fennel-Heirloom Salad with a Magnolia Vinaigrette. The picture says it all.

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As a side my wife ordered Braised Collard Greens with Hocks. I wasn’t born in the South so I’m not a collards kind of person. My wife and a friend who joined us both raved about them.

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Great coffee from the roaster Black Dog Coffee in Shenandoah Junction, WV.

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Dessert couldn’t come fast enough for us. My wife ordered the Hearth Roasted Peaches with Candied Bacon, Bourbon Caramel Cake and Vanilla Ice Cream. At home, we grill peaches then serve with smoked brown sugar, so I knew these done with Candied Bacon would be awesome. The dish did not disappoint. The soft warm peaches paired with (everything is better with) bacon was wonderful.

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My curiosity would not let me order anything other than the Corn Pudding Cake with Dark Chocolate Ganache, Toasted Meringue and Corn Ice Cream. My wife makes a mean corn pudding so I was intrigued with corn pudding cake. I liked it but my brain had issues with pieces of corn in my cake. I usually pick a chocolate cake so a cake with something chewy in it was very different. The flavor was spot on, I just spent a lot of time thinking about the corn. The ganache was great, especially over the crunchy toasted meringue.

Culinary Institute of America trained Chef Anthony Nelson has done a great job with the menu, using locally grown ingredients from sustainably raised farms he has quickly gained a following with locals. Marshall, VA has become quite the foodie destination. Across from Field & Main is upscale grocery and sandwich shop Gentle Harvest, next door is the well-known Red Truck Bakery, and just up the street is the wonderful Whole Ox Butcher which recently re-located from The Plains. Marshall is near the wealthy communities of Middleburg and The Plains, home to discriminating diners who eat out often. During dinner, more than half of the customers coming or going were known to the staff by name. Reservations are a must.

Dinner is served Thursday to Monday from 5:30pm to 9:00pm. They are closed on Tuesday and Wednesday. If you are looking for a nice drive in the country brunch is served on Saturday and Sunday from 11:00am to 2:00pm. Find your way to Marshall soon, you won’t be disappointed.

2017 JBF Restaurant and Chef Awards

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Plate_Napkin

2017 James Beard Foundation Restaurant and Chef Awards

Best New Restaurant
Le Coucou
NYC

Outstanding Baker
Mark Furstenberg
Bread Furst
Washington, D.C.

Outstanding Bar Program
Arnaud’s French 75 Bar
New Orleans

Outstanding Chef
Michael Solomonov
Zahav
Philadelphia

Outstanding Pastry Chef
Ghaya Oliveira
Daniel
NYC

Outstanding Restaurant
Topolobampo
Chicago

Outstanding Restaurateur
Stephen Starr
Starr Restaurants (Le Coucou, Serpico, Upland, and others)
Philadelphia

Outstanding Service
Blue Hill at Stone Barns
Pocantico Hills, NY

Outstanding Wine Program
Canlis
Seattle

Outstanding Wine, Spirits, or Beer Professional
Sam Calagione
Dogfish Head Craft Brewery
Milton, DE

Rising Star Chef of the Year
Zachary Engel
Shaya
New Orleans

Best Chef: Great Lakes (IL, IN, MI, OH)
Sarah Grueneberg
Monteverde
Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Greg Vernick
Vernick Food & Drink
Philadelphia

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Kevin Nashan
Sidney Street Cafe
St. Louis

Best Chef: New York City (Five Boroughs)
Marco Canora
Hearth

Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)
Andrew Taylor and Mike Wiley
Eventide Oyster Co.
Portland, ME

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Gabrielle Quiñónez Denton and Greg Denton
Ox
Portland, OR

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)
Rebecca Wilcomb
Herbsaint
New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Steven Satterfield
Miller Union
Atlanta

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Hugo Ortega
Hugo’s
Houston

Best Chef: West (CA, HI, NV)
Corey Lee
Benu
San Francisco

 

2017 America’s Classics Awards

Bertha’s Kitchen
Charleston, SC
Owners: Julia Grant, Linda Pinckney, and Sharon Coakley

Gioia’s Deli
St. Louis
Owner: Alex Donley

La Taqueria
San Francisco
Owner: Miguel Jara

Sahadi’s
Brooklyn, NY
Owners: Christine Sahadi Whelan, and Ron Sahadi

Schultz’s Crab House
Essex, MD
Owners: Karen and Bob McKinney

 

2017 JBF Humanitarian of the Year

Denise Cerreta
One World Everybody Eats
Salt Lake City

 

2017 JBF Lifetime Achievement Award

Nora Pouillon
Restaurant Nora
Washington, D.C.

Ciao Osteria an Authentic Italian Eatery

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Ciao Wood-Fired Pizza & Osteria
14115 St. Germain Dr.
Centreville, VA 20121
703-543-8955
http://www.ciao-osteria.com

Italian | $$

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Tucked away in a busy Centreville strip mall is one of Northern Virginia best Italian restaurants. Ciao Osteria has received an OpenTable Diners’ Choice award in 2014, 2015, and 2016, Best of NOVA 2015 and 2016 by Northern Virginia Magazine, and 4.5 rating and Certificate of Excellence 2016 on TripAdvisor. It should go without saying, reservations are recommended.

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The delicious warm bread arrived shortly after we were seated.

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For our appetizer we chose buttermilk battered fried oysters, served on a bed of roasted corn and sweet relish. The oysters were lightly battered and cooked perfectly. They paired nicely with the corn relish.

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For her entrée, my wife chose the Lasagna di Carne. She uses lasagna as a dish by which to judge Italian restaurants and loved this one. The lasagna noodles are smothered in a hearty meat sauce with fresh ricotta and mozzarella.

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I asked the chef to choose my dish and was pleasantly surprised with this Maccheroni con Fritella, with pancetta, onions, fava beans, tossed with egg and pecorino Romano. The lightly coated fresh Maccheroni pasta was superb. The pancetta and onions give the dish that savory balance. The fava beans were a nice touch since you don’t see them on many menus these days.

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The homemade cannoli were the best I have had and reminded me of my days in New York. The traditional New York Cheesecake with a sponge cake crust was good. It was almost unfair to the cheesecake to taste the cannoli first.

Service was excellent with ample staff, attentive but not intrusive. The noise level was light but grew louder as the restaurant filled, but was never in the hard to hear range. This is a must add to your list. Half way through her lasagna my wife said, “this is not a restaurant that serves Italian food, this is an Italian restaurant.” She was so right.

Lunch at Roots 657

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Roots 657 Café & Local Market
42301 Spinks Ferry Road
Leesburg, VA 20176
703-779-9657
http://roots657.com/

Sandwiches – BBQ | $

Chef / Co-Owner Rich Rosendale has created a high-end sandwich mecca just north of Leesburg, VA on Rt. 15. Rosendale is an ACF Certified Master Chef. According to his web page he has trained and mentored under famed chefs Thomas Keller, Daniel Boulud, and Grant Achatz. With Chefs de Cuisine Danny Sterling and Joe Peroney there is never a time when a chef does not have an eye on the food.

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There is a strong collection of soups, salads, and sandwiches on the menu to satisfy just about everyone.

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Coffee, bottled soft drinks, wine, and tap beer are all available.

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My wife began with the pleasingly different Six Onion Soup. Expecting the traditional thin brown salty onion broth, we were surprised by the creamy richness of this version. It was not overly salty and had just the right savory onion flavor.

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For her entre my wife ordered the pulled pork with a mac and cheese side. Topped with a wonderful creamy coleslaw and BBQ sauce. She loved the pulled pork and would eagerly order it again.

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I could not pass on the brisket sandwich. The brisket comes on a toasted Jalapeno-cheddar roll with a corn pudding side. Chef de Cuisine Joe Peroney told me the brisket is smoked for a minimum of 18 hours. This is some of the best brisket I have had. Super tender with a deep smoke flavor that is not over powering. Chef does a masterful job of smoking the brisket to get the licorice-black shiny lacquer bark that comes from the right combination of rub, temperature, and smoke.

If you are anywhere close to Leesburg don’t pass up the chance to stop at Roots 657 for great food. The best news is the meats and sides are available for carry out by the pound.

Foode – Funky in Fredericksburg

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Foode
1006 C / D Caroline Street
Fredericksburg, VA 22401
540- 479-1370
http://foodeonline.com/

American | $

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Foode is located right on one of the main streets of Fredericksburg so parking can be tough on weekends.

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In better weather there are four small tables outside before you enter the restaurant.

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Menu highlights are posted right out front.

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The unusual décor starts outside.

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Inside you find a simple eclectic style with seating for about twenty.

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The menu changes weekly and you order at the small counter in the corner.

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The iced tea was very good.

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Mason jars are everywhere.

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They offer a citrus-infused water and coffee.

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I had these wonderful house made sausages with grits, black beans, and avocado. The sausage was fantastic. Sweet and a little spicy but just enough for the flavor to linger. The black beans were good but not something I think I have seen paired with grits before. The combination of the two did nothing to elevate the flavor profile for me. I wouldn’t have missed them if they weren’t on the plate.

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My wife had the braised short ribs with grilled asparagus, a chutney, and foode fries. I tasted the braised short rib and it melted in your mouth. They give you a big whopping knife but you honestly don’t need it. The meat is so tender it easily comes apart with your fork.

They had some nice desserts on the menu but we were full from dinner and passed. Normally we save some room for dessert by taking some of our entrée home but here it was so good I couldn’t stop eating it. The noise level is moderate and the staff is friendly. There is minimal table-side service, but plenty of staff around to help you, so there is no tipping. I would be surprised if they are not already looking for a larger space. Not only is the restaurant small but the layout is bizarre. The kitchen is upstairs with no inside connection to the restaurant. The runners have to go outside, come down a flight of stairs, and come in the front door with the food. I imagine it can be a little dicey in the winter.

If you haven’t found Foode yet give it a try. It is farm fresh food prepared right at a reasonable price. Just what people want.

James Beard Foundation 2016 Award Winners

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JBF Award Medallion

The winners for this year’s James Beard Foundation awards were announced in Chicago last night. Here are the chefs and restaurant winners. Congratulations to them all.

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 Soto-Innes, Cosme, NYC

Best Chefs
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: Great Lakes (IL, IN, MI, OH)

Curtis Duffy, Grace, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Aaron Silverman, Rose’s Luxury, Washington, D.C.

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Paul Berglund, The Bachelor Farmer, Minneapolis

Best Chef: New York City (Five Boroughs)

Jonathan Waxman, Barbuto

Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)

Zak Pelaccio, Fish & Game, Hudson, NY

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Renee Erickson, The Whale Wins, Seattle

Best Chef: South (AL, AR, FL, LA, MS, PR)

Justin Devillier, La Petite Grocery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Tandy Wilson, City House, Nashville

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Justin Yu, Oxheart, Houston

Best Chef: West (CA, HI, NV)

Jon Shook and Vinny Dotolo, Animal, Los Angeles

2016 James Beard Foundation America’s Classics

Al Ameer Restaurant, Dearborn, MI Owners: Khalil Ammar and Zaki Hashem

Brooks’ House of BBQ, Oneonta, NY Owners: Beth and Ryan Brooks

Bully’s Restaurant, Jackson, MS
Owners: Tyrone Bully and Greta Brown Bully

Matt’s Place Drive-In, Butte, MT Owners: Robin and Brad Cockhill

Rancho de Chimayó Restaurante, Chimayo, NM Owner: Florence Jaramillo

2016 James Beard Foundation Outstanding Restaurant Design Awards

75 Seats and Under
For the best restaurant design or renovation in North America since January 1, 2013

Firm: Demian Repucci Design
Designer: Demian Repucci
Project: Bruno, NYC

Firm: Renzo Piano Building Workshop
Designers: Renzo Piano Building Workshop in Collaboration with Cooper Robertson Project: Untitled, NYC

76 Seats and Over
For the best restaurant design or renovation in North America since January 1, 2013

Firm: Land and Sea Dept.
Designers: Mode Carpentry, Land and Sea Dept. (Robert McAdams, Jon Martin, Peter Toalson, and Cody Hudson)
Project: Cherry Circle Room, Chicago

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The Four Seasons Restaurant, NYC

2016 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.

Shaya, New Orleans

Outstanding Baker
A chef or baker who prepares breads, pastries or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.

Joanne Chang, Flour Bakery + Café, Boston

Outstanding Bar Program
A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.

Maison Premiere, Brooklyn, NY

Outstanding Chef
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.

Suzanne Goin, Lucques, Los Angeles

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.

Dahlia Narvaez, Osteria Mozza, Los Angeles

Outstanding Restaurant
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.

Alinea, Chicago

Outstanding Restaurateur
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.

Ken Friedman, NYC (The Spotted Pig, The Breslin, Tosca Café)

Outstanding Service
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.

Eleven Madison Park, NYC

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.

Bern’s Steakhouse, Tampa, FL

Outstanding Wine, Beer, or Spirits Professional

A beer, wine or spirits professional who has made a significant national impact on the restaurant industry.

Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM Miljenko Grgich,

Claire’s at the Depot

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Claire’s At the Depot‎
65 South 3rd Street
Warrenton, VA 20186-3304
540-351-1616
http://www.clairesrestaurant.com/

American | $$

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Located in a beautifully renovated old train station Claire’s is the perfect destination for Sunday brunch.

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They serve the Seattle’s Best line of Starbucks Coffee.

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The warm Cranberry Scones are like dessert as an appetizer.

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The Famous She Crab Soup is always a treat. Today it was a little on the salty side but that did little to distract from the full-bodied crab taste of the thick chowder like broth. If you are fond of crab you want to be sure to order this.

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I chose my favorite, Black Angus Rib Eye Steak with Applewood Smoked Bacon, Maple Sausage, Over Easy Eggs, and Oven Roasted Potatoes. Sadly they had run out of the sausage and doubled up on the bacon. I love bacon but I missed the maple sausage. It is home-made and really good. The steak was so tender we didn’t need a steak knife to cut it.

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My wife a wonderful Cornmeal Crusted Pan-Seared Rainbow Trout with Scrambled Eggs and Smoked Gouda Grits. Trout is similar to salmon but very fine and light. Not a strong gamy fish at all. The smoked gouda grits had a nice hint of smoke and are creamier than most.

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Aunt Beatty’s Chocolate Cake with a coffee infused icing was delicious and not to sweet.

We were joined by 2 other couples today and were seated at a nice round top with plenty of room. With the restaurant full the noise level was high and at times hard to hear. The service was excellent as it has been on all our visits. Claire’s at the Depot has a near perfect 4.7 Star Rating on OpenTable so it is always busy. I have never had any luck getting a reservation for brunch online, you should call to get Sunday reservations. With Summer approaching more seating will be available on the outdoor patio. We have never been disappointed at Claire’s and recommend it to everyone.

Philadelphia Tavern’s Cheesesteak Sandwich

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9413 Main St.
Manassas, VA 20110
703-393-1776
http://www.thephiladelphiatavern.com/

American | $

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Located in downtown Manassas the Philadelphia Tavern is a local favorite.

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References to Philadelphia are throughout the bar.

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From the Mason-Dixon line south tea is sweet.

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Philadelphia Tavern is where you go in Northern Virginia for an authentic Philly Cheesesteak Sandwich. Served on a hoagie roll shipped from the famous Amoroso Bakery in Philadelphia. These are as good as they get outside of the Philadelphia city limits. They offer 4 variations of the classic sandwich and give you choice of cheese including Cheese Wiz.

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For my sandwich I chose the Pizza Cheesesteak which adds grilled pepperoni to the classic. The steak is so flavorful if it weren’t for the saltiness of the pepperoni you might miss it on the sandwich. Served on a 12” roll, most people could split one if they can agree on a sandwich.

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Traveling on Center St. in Manassas Philadelphia Tavern is in the first block after turning right on Main St. Look for the Liberty Bell. Parking can be a challenge at lunch time and the bar can get busy during the week. We stopped by on a Saturday afternoon and had no problem finding a seat.