Richmond restaurants named in James Beard awards
The James Beard Foundation awards, aimed to celebrate, nurture, and honor chefs, in America are out.
And two restaurateurs from Richmond, Virginia made the list in the 2017 Restaurant and Chef Award semi-finalists for the 27th annual James Beard Foundation Awards
First there’s Brittanny Anderson. As chef and co-owner of Metzger Bar and Butchery, she was named a semi-finalist for Best Chef: Mid-Atlantic. She opened the restaurant in 2014 with partners Nathan Conway and Brad Hemp.
The restaurant has very much a German feel with modern European Cuisine on the menu cooked from German ingredients. It also offers Craft Cocktails, German Beers, Old world and Natural Wines
The next one is Evrim Dogu, baker and co-owner of Sub Rosa Bakery, a wood fired bakery and stone milling operation specialising in organic, regional and heirloom grains, all baked in wood ovens. He was named a semi-finalist for Outstanding Baker.
These are among the world’s most prestigious awards.
The James Beard Foundation’s annual restaurant and chef awards are widely considered to be America’s most highly regarded restaurant industry and culinary awards.
And Richmond Virginia is now developing itself a reputation as one of America’s food hubs.
It is the the eighth year in a row that has seen Richmond having at least one chef or restaurateur named as a semi-finalist.
Last year, the honours went to David Shannon, chef and owner of L’Opossum restaurant in Richmond’s Oregon Hill. He was named a semi-finalist for best chef in the Mid-Atlantic.
He shared that spot with Peter Chang, owner of several Peter Chang restaurants in Virginia including two in Richmond. Chang got the gong last year when he was nominated in the best chef Mid-Atlantic category for his work at his Arlington County restaurant.
And the year before, three Richmond-area chefs were named semi-finalists for best chef Mid-Atlantic.
The finalists will be announced on March 15.
by Leon Gettler, February 16th 2017
