Young and Hungry

And the RAMMY Awards Nominees Are…

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Yesterday was a big day for food and drink awards. In the morning, the James Beard Foundation announced the finalists for its annual awards of the nation's top chefs and restaurants. (The D.C. area was sadly underrepresented.) Then last night, the Restaurant Association Metropolitan Washington revealed its nominees for the RAMMY awards at an industry-crowded event at The Hamilton.

RAMW has added a few new categories this year, including the publicly voted upscale brunch, everyday casual brunch, and "fast bites." That last one opened up the door for quick-serve restaurants or even food trucks to be nominated. (None of them ultimately were.) Meanwhile, what was formerly "beverage/mixology program of the year" has now been split into separate beer and cocktail categories. (It was about time.) Also new: awards for the best service as well as the best regional food and beverage producers, which this year will pit breweries against oyster farmers against charcuterie makers.

Take a look at the full list below. And for all the people asking "Where's Little Serow? Where's Rose's Luxury?," keep in mind that only RAMW members are eligible. The winners will be announced at the RAMMY gala on June 22. 

Formal Fine Dining Restaurant of the Year: The nominee is a restaurant that demonstrates a high standard of excellence in food, service and atmosphere and shows dedication to sophisticated culinary techniques in a fine dining environment. The nominee must have been in business a minimum of two years by Dec. 1, 2013.

Fiola
Marcel's
Minibar
The Restaurant at Patowmack Farm
Trummer’s on Main

Upscale Casual Restaurant of the Year: The nominee is a restaurant that demonstrates a high standard of dining excellence and service in an upscale casual environment. The nominee must have been in business a minimum of two years by Dec. 1, 2013.

Et Voila!
Maple Ave Restaurant
Oyamel
Proof
Ripple

Everyday Casual Restaurant of the Year: The nominee is a restaurant that demonstrates a dedication to dining excellence, service and value in a casual environment. The nominee must have been in business a minimum of two years by Dec. 1, 2013.

Graffiato
Hank's Oyster Bar – Dupont
Pearl Dive Oyster Palace
Pizzeria Orso
Toki Underground

New Restaurant of the Year: A restaurant that must have opened between Dec. 1, 2012 and Nov. 30, 2013 and already distinguishes itself as a pacesetter in food, beverage and service.

Del Campo
Doi Moi
Le Diplomate
The Red Hen
Table

Chef of the Year: The nominee is an executive chef or chef de cuisine who demonstrates consistent standards of culinary excellence. The nominee displays a dedication to the artistry of food and may be from any type of establishment. The nominee must have been a chef for the past five years with a minimum of two years based in the Metropolitan Washington area.

Victor Albisu – Del Campo
Cathal Armstrong – Eat Good Food Group
Haidar Karoum – Doi Moi, Estadio, Proof
Tarver King – The Restaurant at Patowmack Farm
Cedric Maupillier – Mintwood Place

Rising Culinary Star of the Year: The nominee is an “up and coming” chef who demonstrates exemplary talent, shows leadership and promise for the future. The nominee must have been based in the Metropolitan Washington area for a minimum of two years.

Eric Bruner-Yang, Toki Underground
Michael Friedman, The Red Hen
Tim Ma, Maple Ave Restaurant/Water & Wall
Marjorie Meek-Bradley, Ripple
Johnny Spero, Minibar

Pastry Chef of the Year: The nominee is a restaurant pastry chef who prepares desserts and baked goods and demonstrates a high standard of excellence and culinary artistry. The nominee serves as an inspiration to other food professionals. The nominee must have been a pastry chef for the past five years with a minimum of two years based in the Metropolitan Washington area.

Caitlin Dysart, 2941 Restaurant
Naomi Gallego, Blue Duck Tavern
Jason Gehring – MENU / MBK, Table
Santosh Tiptur, Co Co. Sala
Tom Wellings, Fiola

Wine Program of the Year: The establishment is distinguished by the quality, diversity, clarity and value of its wine program. The nominee’s wine program best suits the cuisine and style of the restaurant while enhancing the dining experience. Wine bars are eligible for this category and will be judged based on the diversity and quality of their offerings. The nominee continues to break new ground in education of its staff. The nominee must have been in operation for a minimum of one year as of Dec. 1, 2013.

2941 Restaurant
The Curious Grape
Estadio
Restaurant Eve
Ripple

Cocktail Program of the Year: The establishment is distinguished by the quality, diversity, clarity and value of its craft cocktail program, evaluated separately from its beer, wine or other beverages. Nominees may be bars, restaurants, or any foodservice establishment with an exemplary cocktail program. The nominee continues to break new ground in education of its staff. The nominee must have been in operation for a minimum of one year as of Dec. 1, 2013.

Black Jack
Bourbon Steak
The Gibson
Hank's Oyster Bar – Capitol Hill
Jack Rose Dining Saloon

Beer Program of the Year: The establishment is distinguished by the quality, diversity, clarity and value of its beer program. Brewery restaurants and brew pubs are eligible for this category and will be judged based on the diversity and quality of their craft beer. The nominee continues to break new ground in education of its staff. The nominee must have been in operation for a minimum of one year as of Dec. 1, 2013.

Birch and Barley / ChurchKey
Brasserie Beck
Granville Moore's
Lyon Hall
Mad Fox Brewing Company

Service Program of the Year: This nominee is a restaurant that demonstrates a high standard of excellence in service across the restaurant – from the reservation process, to the host station, to every element of the dining experience. The nominee must have been in business a minimum of two years by Dec. 1, 2013.

BLT Steak
Blue Duck Tavern
The Bombay Club
Marcel's
Rasika

Restaurateur of the Year: The nominee must be a working restaurateur or restaurant group who sets high standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for a minimum of five years in the Metropolitan Washington area.

José Andrés and Rob Wilder – ThinkFoodGroup
Cathal and Meshelle Armstrong – Eat Good Food Group
Michael Babin – Neighborhood Restaurant Group
Gus DiMillo, David Wizenberg, Jeff Tunks – Passion Food Hospitality
Mark Kuller – Doi Moi, Estadio, Proof

Regional Food and Beverage Producer of the Year: This nominee is a food or beverage artisan who creates a product that is then utilized by chefs and restaurants. Nominees in this category may be cheese makers, coffee roasters, vintners, brewers, distillers, bread bakers, chocolatiers, honey producers, farmers, an ice cream/gelato company and many more. The nominee must have been in business a minimum of one year by Dec. 1, 2013.

Catoctin Creek Distilling Company
DC Brau Brewing Company
Port City Brewing Company
Rappahannock Oyster Co.
Red Apron Butcher

Favorite Gathering Place of the Year: This nominee is a restaurant rooted in its neighborhood where guests come to eat, drink, and get together with friends over and over again. The great atmosphere and good vibes are as important as the food and drink. The nominee must have been open for at least five years prior to Dec. 1, 2013.

Bar Pilar
Bistrot Du Coin
Cashion's Eat Place
Hank's Oyster Bar – Dupont
Tune Inn

Upscale Brunch: The nominee is a restaurant that demonstrates a high standard of dining excellence and service for its brunch in an Upscale Casual environment. Brunch may be offered as full-service, buffet, or prix fixe. The nominee must have been in business a minimum of one year by Dec. 1, 2013.

Art and Soul
Blue Duck Tavern
Mintwood Place
The Source by Wolfgang Puck
Vermilion

Everyday Casual Brunch: The nominee is a restaurant that demonstrates a dedication to dining excellence, service and value in a Casual environment for brunch. Brunch may be offered as full-service, buffet, or prix fixe. The nominee must have been in operation for a minimum of one year as of Dec. 1, 2013.

DGS Delicatessen
Et Voila!
Pearl Dive Oyster Palace
Pizzeria Orso
Ted's Bulletin – Barracks Row

Favorite Fast Bites: This nominee is a delicatessen, quick-serve restaurant, mobile food vendor, or coffee shop (with food menu) that demonstrates a dedication to good food and good service in a fast-casual environment. The nominee must have been in operation for a minimum of one year as of Dec. 1, 2013.

Amsterdam Falafelshop
Bayou Bakery
Buzz Bakery
Red Apron Butcher
Woodward TakeOut Food

Joan Hisaoka Allied Member of the Year: Chosen by the RAMW Board and presented to an associate member who best exemplifies commitment to and support of RAMW.

Acme Paper and Supply Company
EagleBank
Profish Ltd.
Republic National Distributing Company
SYSCO Food Service of Baltimore

Employee of the Year: The nominee is a non-managerial front or back of the house employee who serves as a model employee by displaying outstanding service, an excellent work ethic and a positive image.

Stelios Alexandris – 1789 Restaurant
Eric "Soup" Campbell – The Hamilton
Molly Horn – Farmers Fisher Bakers
Pablo Lemus – Bourbon Steak
Sandra Sanchez – Acadiana

Manager of the Year: The nominee is a non-owner manager or general manager in the food service industry who displays the highest level of professionalism and leadership. This person must be an inspiration and mentor to all his/her co-workers displaying outstanding service, an excellent work ethic and a positive image.

Jorge Figueredo – Jaleo DC
Kendra Graves – Farmers Fisher Bakers
Robert Hall – Newton's Table
Boo Young Kim – District Commons
Tyes Zolman – Pearl Dive Oyster Palace & Black Jack

Photo of New Restaurant of the Year nominees by Jessica Sidman

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