The James Beard Foundation recently announced the finalists for its highly coveted culinary awards, and the D.C. and Maryland region has reason to celebrate. A record-breaking nine restaurants and chefs from the area have been recognized as finalists, marking the highest number of nominees from the region in over a decade.
Among the notable finalists are Kevin Tien and Susan Bae from the D.C. Vietnamese restaurant, Moon Rabbit. Tien has been nominated for the best chef in the Mid-Atlantic region, while Bae is being recognized for her outstanding pastry chef or baker skills.
The Beard Awards are considered one of the top national honors in the restaurant industry, acknowledging excellence in cuisine, service, hospitality, and business. The announcement of the finalists was met with great excitement, as it showcased the abundance of talent in the region. In fact, the D.C. and Maryland area had more finalists than other renowned dining destinations such as San Francisco, Seattle, Manhattan, and Brooklyn combined.
Joining Tien and Bae as nominees for the best chef category are Tony Conte of Inferno Pizzeria Napoletana in Darnestown, Md., and Harley Peet of Bas Rouge in Easton, Md. Tien has previously been recognized as a rising star chef in 2018 and was a semifinalist for best chef in 2019. Moon Rabbit made headlines when it closed its Wharf location in May 2023 but reopened near Gallery Place in January.
Expressing her surprise and joy, Susan Bae described her nomination as a reflection of the hard work and dedication of her colleagues at Moon Rabbit. She believes that her desserts, which incorporate unique and savory elements, offer a one-of-a-kind experience for everyone.
Another finalist to be applauded is Michael Rafidi from Albi, a Middle Eastern restaurant located in Navy Yard. Rafidi has been named a finalist for the outstanding chef award, which recognizes culinary excellence on a nationwide scale. His inclusion in the finalists’ list marks a remarkable achievement, as he was previously a finalist in the best chef Mid-Atlantic category in 2023. Rafidi’s nomination also has the potential to secure back-to-back wins for District chefs in this category, following Rob Rubba’s 2023 victory for outstanding chef.
Chef Masako Morishita of Perry’s, a Japanese-fusion restaurant in Adams Morgan, has been nominated in the emerging chef category. This category aims to identify chefs who have the potential to make a significant impact in the coming years. Morishita’s adventurous cooking style, influenced by her grandmother, has injected liveliness into Perry’s, which celebrates its 40th year in business in 2024.
In addition to honoring restaurants and chefs, the Beard Awards also recognize excellence in local spirits. Tail Up Goat in Adams Morgan has been nominated for its outstanding wine and beverage program, while Clavel Mezcaleria in Baltimore has earned a nomination for outstanding bar. Both establishments have been nominated in multiple categories in previous years, with Tail Up Goat’s recognition in the spirits category being a first, as it was previously nominated for the work of its chefs. Bill Jensen, owner and beverage director of Tail Up Goat, attributes this year’s nomination to the restaurant’s commitment to showcasing underappreciated wines.
Hollis Wells Silverman of Eastern Point Collective has earned a nomination for outstanding restaurateur. This award acknowledges excellence in restaurant ownership and community building. Eastern Point Collective’s impressive roster includes the Duck & the Peach and La Collina, the Wells cocktail bar in Eastern Market, and Méli in Adams Morgan.
In recognition of their commitment to diversity and inclusion in the restaurant industry, Lindsey Ofcacek and Edward Lee of the Lee Initiative have been honored with the 2024 humanitarian of the year award. Although Lee’s original restaurants are located in Louisville, he serves as the culinary director of Succotash in Penn Quarter and National Harbor. The Lee Initiative is set to open a nonprofit restaurant called M. Frances in the Union Market district later this year.
As the culinary world eagerly awaits the final award ceremony in Chicago on June 8, these nominees have inadvertently become trendsetters in the industry. Their pursuit of excellence, creativity, and innovation has paved the way for emerging trends that are likely to shape the future of the restaurant scene.
One potential future trend is a greater emphasis on diverse culinary influences. Moon Rabbit’s recognition highlights the growing appreciation for Vietnamese cuisine, while Michael Rafidi’s success at Albi showcases the increasing popularity of Middle Eastern flavors. The rise of these diverse culinary experiences suggests that diners are becoming more adventurous and open to exploring global flavors.
Another emerging trend is the incorporation of unconventional ingredients and techniques into desserts. Susan Bae’s nomination for her outstanding pastry chef skills demonstrates a shift towards unique and boundary-pushing desserts that incorporate savory elements. This trend is likely to continue as chefs seek to surprise and delight diners with unexpected flavor combinations.
The recognition of Moon Rabbit’s and Tail Up Goat’s beverage programs also suggests a trend towards more adventurous and niche selections in the world of spirits. Many establishments, like Tail Up Goat, are increasingly focusing on underappreciated wines and lesser-known corners of the wine world, providing patrons with a unique and curated drinking experience.
Finally, the nominations of Hollis Wells Silverman and Lindsey Ofcacek and Edward Lee of the Lee Initiative highlight the growing importance of community building and social responsibility in the restaurant industry. Wells Silverman’s Eastern Point Collective and the Lee Initiative both prioritize creating spaces that foster inclusivity and support emerging talent. Their recognition
