Monday was a day for releasing the panic button to briefly pause and celebrate the efforts of the D.C. hospitality industry over the past year. The Restaurant Association of Metropolitan Washington announced the finalists for the RAMMY Awards and the James Beard Foundation released its slate of James Beard Award nominees.

Providing a cherry on top, GQ named local Lao restaurant Hanumanh as one of the 20 “Best New Restaurants in America” and the Tales of the Cocktail Foundation selected D.C. newcomer Silver Lyan inside the Riggs Hotel as a nominee for “Best New American Cocktail Bar.” Both made the announcements this morning.

Here are the other D.C. bars, restaurants, and chefs that got nods today from either the Restaurant Association of Metropolitan Washington or the James Beard Foundation. 

The James Beard Foundation Awards

The James Beard Foundation wasn’t sure if it would move forward with its awards, but after consulting with chefs and restaurateurs across the country, it decided to deliver good news amid all the darkness and uncertainty. The nominees from the D.C. area are below. Winners will be announced September 25. 

Best Chef, Mid-Atlantic: Amy Brandwein, Centrolina and Jon Sybert, Tail Up Goat

Rising Star Chef of the Year: Paola Velez, Kith/Kin 

Outstanding Restaurant: Jaleo from José Andrés

The RAMMYs

RAMMY nominees are determined by an anonymous panel of journalists and food industry experts. Only establishments that are members of RAMW are eligible for awards.

For the first time since he opened Rose’s Luxury in 2014, restaurateur Aaron Silverman joined the trade association thus entering his trio of restaurants into the running. All three—Pineapple and Pearls, Rose’s Luxury, and Little Pearl—were recognized.

Winners will be announced whenever the RAMMY Awards gala can take place. It was originally scheduled for July 26. The Walter E. Washington Convention Center, the venue for the party, is currently serving as a makeshift hospital. The Army Corps of Engineers outfitted the space with 500 hospital beds that Mayor Muriel Bowser says she hopes the city will never have to use.

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 one year by December 31, 2019.

  • Joe’s Seafood, Prime Steak & Stone Crab
  • Ristorante Piccolo
  • Rose’s Luxury
  • St. Anselm
  • The Red Hen

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 one year by December 31, 2019.

  • Bantam King
  • CHIKO—Capitol Hill
  • Duke’s Counter
  • Little Pearl
  • Stable

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 one year by December 31, 2019.

  • Centrolina
  • Chloe
  • Maydan
  • Poca Madre
  • Unconventional Diner

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.

  • Marcelle Afram, Maydan
  • Faiz Ally, Poca Madre
  • Angel Barreto, Anju
  • Jocelyn Law-Yone, Thamee
  • Yuan Tang, Rooster & Owl

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, Centrolina
  • Olivia Green, Rooster & Owl
  • Katherine Thompson, Thompson Italian
  • Meagan Tighe, Trummer’s
  • Paola Velez, Kith/Kin

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 December 31, 2019.

  • Clarity
  • Field & Main
  • Primrose
  • St. Anselm
  • The Wine Kitchen—Frederick

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 December 31, 2019.

  • B Side
  • Caboose Brewing Co.—Vienna
  • Franklin Hall
  • Roofers Union
  • Sweetwater Tavern—Centreville

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 December 31, 2019.

  • China Chilcano
  • Colada Shop—D.C.
  • Officina
  • Royal
  • Service Bar

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 in business a minimum of one year by December 31, 2019. This category is publicly voted on. 

  • Brookland’s Finest
  • Lapis
  • Quarry House Tavern
  • Stomping Ground
  • The Salt Line

Upscale Brunch of the Year: 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 December 31, 2019. This category is publicly voted on.

  • Bindaas—Cleveland Park
  • Estadio
  • Seasons at the Four Seasons DC
  • St. Anselm
  • Trummer’s

Casual Brunch of the Year: 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 December 31, 2019. This category is publicly voted on.

  • All-Purpose Pizzeria—Shaw
  • Casolare Ristorante + Bar
  • Liberty Barbecue
  • Pearl Dive Oyster Palace
  • The Tavern at Ivy City Smokehouse

Favorite Fast Bites of the Year: 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 December 31, 2019. This category is publicly voted on. 

  • Call Your Mother Deli—Park View
  • Kuya Ja’s Lechon Belly
  • RASA
  • Shouk
  • Sloppy Mama’s BBQ

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 one year by December 31, 2019.

  • Gravitas
  • Pineapple and Pearls
  • Rasika West End
  • The Conservatory at Goodstone Inn
  • Three Blacksmiths

New Restaurant of the Year: A restaurant that must have opened between January 1, 2019 and December 31, 2019 and already distinguishes itself as a pacesetter in food, beverage and service.

  • Anju
  • Cane
  • Emilie’s
  • Punjab Grill
  • Rooster & Owl

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.

  • Matt Baker, Gravitas
  • David Deshaies, Unconventional Diner
  • Haidar Karoum, Chloe
  • Ryan Ratino, Bresca
  • Kevin Tien, Emilie’s

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 5 years in the Metropolitan Washington area.

  • Victor Albisu, Poca Madre, Taco Bamba Taqueria
  • Bo Blair, Georgetown Events (The Bullpen, Due South, Jetties, Millie’s, Surfside)
  • Mark Fedorchak, Stephen Fedorchak, and Brian Normile, The Liberty Tavern Group
  • Yama Jewayni, Katsuya Fukushima, and Daisuke Utagawa, Daikaya Group
  • Aaron Silverman, Rose’s Luxury, Pineapple and Pearls, Little Pearl