Young and Hungry

Who Won Big at Last Night’s RAMMY Awards?

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A rebooted RAMMY Awards went down at a new venue with new categories and a new judging process last night.

Under the direction of the Restaurant Association Metropolitan Washington's newish president Kathy Hollinger, the annual dining awards gala was moved from the Woodley Park Marriott Wardman Park hotel to the bigger Washington Convention Center. Gone were categories like Power Spot of the Year. In: best brunch, "fast bites," service, beer (now separate from cocktails), and food and beverage producers (a category that awkwardly pitted breweries against oyster farmers against charcuterie makers). And unlike in years past, when a group of anonymous judges deliberate together, Hollinger told the Post that this year the judges voted separately and anonymously from each other. Meanwhile, a number of categories, like the best brunch spots and favorite gathering place, were decided on by the public.

Among the biggest winners of the night? The Red Hen, whose owners thanked Rose's Luxury for not being a RAMW member so they could take home the award for Best New Restaurant. Red Hen chef Mike Friedman was also recognized as Rising Culinary Star of the Year. Neighborhood Restaurant Group swept three categories: founder Michael Babin was named Restaurateur of the Year, ChurchKey and Birch & Barley were bestowed Beer Program of the Year, and Red Apron Butcher took the prize for Regional Food and Beverage Producer of the Year. Cleveland Park's Ripple also brought home multiple wins with Upscale Casual Restaurant of the Year and Wine Program of the Year.

Take a look at all the winners below.

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.

WINNER: 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.

WINNER: Ripple
Maple Ave Restaurant
Oyamel
Proof
Et Voila!

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.

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

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.

WINNER: The Red Hen 
Doi Moi
Le Diplomate
Del Campo
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.

WINNER: Haidar Karoum – Doi Moi, Estadio, Proof
Cathal Armstrong – Eat Good Food Group
Victor Albisu – Del Campo
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.

WINNER: Michael Friedman, The Red Hen
Eric Bruner-Yang, Toki Underground
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.

WINNER: 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.

WINNER: Ripple
The Curious Grape
Estadio
Restaurant Eve
2941 Restaurant

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.

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

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.

WINNER: 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.

WINNER: Blue Duck Tavern
BLT Steak
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.

WINNER: Michael Babin – Neighborhood Restaurant Group
Cathal and Meshelle Armstrong – Eat Good Food Group
José Andrés and Rob Wilder – ThinkFoodGroup
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.

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

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.

WINNER: Hank's Oyster Bar – Dupont 
Bistrot Du Coin
Cashion's Eat Place
Bar Pilar
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.

WINNER: Mintwood Place
Blue Duck Tavern
Art and Soul
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.

WINNER: Pearl Dive Oyster Palace
Et Voila!
DGS Delicatessen
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.

WINNER: 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.

WINNER: Profish Ltd. 
EagleBank
Acme Paper and Supply Company
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.

WINNER: 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.

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

Photo by Jessica Sidman

Comments

  1. #1

    How many dealings does the "newish President's" Restaurant Association have with the Convention Center?

  2. #2

    How many dealings does the "newish President's" of the Restaurant Association have with the Convention Center?

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