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Rammy nominations announced!

RISING STAR CHEFS ... Liam LaCivita, The Liberty Tavern; Jon Mathieson – Inox, Mike Isabella Zaytinya; Nicholas Stefanelli – Bibiana; Shannon Overmiller – Majestic Café. Photo by Michael Birchenall http://bit.ly/d6XeMU

On Tuesday, March 23, 2010, restaurateurs, celebrity chefs and key restaurant industry players flocked to The Ritz-Carlton in Washington, DC for a celebration as the Restaurant Association Metropolitan Washington announced the 2010 RAMMY Award Nominees. Hosted by emcees Nycci and David Nellis, hosts of Dishing it Out on Federal News Radio, Washington, DC’s only food and beverage centric radio show.

The nominees for the DC’s “Oscars” annual restaurant awards, aka the Rammys Winners from the following categories will be chosen by a panel of judges, and announced June 6. The following nominees are chosen by an anonymous panel judges comprised of  esteemed food/restaurant writers and critics:

Fine Dining: The nominee is a member restaurant that demonstrates an unwavering standard of dining excellence in food, service and ambiance.  The nominee must have been in business a minimum of two years by December 1, 2009. 

Fine Dining Finalists: 2941, Michel Richard Citronelle, Minibar by José Andrés, The Oval Room, The Source by Wolfgang Puck

Upscale Casual: The nominee is a member restaurant that demonstrates a commitment to dining excellence in food, service and ambiance. The dining experience may be more casual than Fine Dining, the price point lower, but the commitment to excellence is paramount. The nominee must have been in business a minimum of two years by December 1, 2009.  

Upscale Casual Finalists: Central Michel Richard, The Liberty Tavern, Proof, Vermilion, Zaytinya

New Restaurant: A restaurant that must have been opened between December 1, 2008 and November 30, 2009 and already distinguishes itself as a pacesetter in food, beverage and service.

New Restaurant Finalists: Bibiana, Birch & Barley, Bourbon Steak, Eventide, Inox

Chef: The nominee is an executive chef or chef de cuisine who demonstrates consistent standards of excellence and serves as an inspiration to other food professionals.  The nominee displays a dedication to the artistry of food, exhibits an ongoing commitment to the community 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.

Chef Finalists: Bertrand Chemel of 2941, Scott Drewno of The Source, Daniel Giusti of 1789, Vikram Sunderam of Rasika, Haidar Karoum of Proof

Rising Culinary Star: 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.

Rising Culinary Star Finalists: Michael Isabella of Zaytinya, Liam LaCivita of The Liberty Tavern, Shannon Overmiller of The Majestic, Nicholas Stefanelli of Bibiana, Jon Mathieson of Inox

Pastry Chef: The nominee is a restaurant pastry chef who prepares desserts and pastries 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.

Pastry Chef Finalists: Anthony Chavez of 2941, Amanda Cook of CityZen, Josh Short of Neighborhood Restaurant Group, Fabrice Bendano of Adour, Travis Olson of 1789

Wine Program: The member restaurant 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.  The nominated restaurant must have been in operation for a minimum of two years by December 1, 2009.

Wine Program: 2941, Michel Richard Citronelle, Dino, 701/Ardeo/Bardeo/Bibiana/Bombay Club/The Oval Room/Rasika, Proof

Beverage/Mixology Program: New for 2010! The member restaurant is distinguished by the quality, diversity, creativity, clarity and value of its beverage program.  The nominee’s beverage program best suits the cuisine and style of the restaurant while enhancing the restaurant experience.  The nominated restaurant must have been in operation for a minimum of two years by December 1, 2009

Beverage/Mixology Program Finalists: Brasserie Beck, EatGoodFoodGroup (Eve, PX), Founding Farmers, PS 7’s, Tabard Inn

Manager: The nominee is a manager or general manager in the food service industry who displays the highest level of professionalism and leadership with a member business. 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.

Manager Finalists: Souheil Moussadik of CoCo. Sala, Ryan McCarthy of Passion Food Hospitality, Ashley Williams of Mie N Yu, Mark Politzer of Bourbon Steak, Fernando Contreras of KAZ Sushi Bistro

Employee: The nominee is a non-managerial employee of a member business who serves as a model employee by displaying outstanding service, an excellent work ethic and a positive image.  This nominee must have been working in the food service industry for a minimum of three years by December 1, 2009.

Employee: Corina August of Mie N Yu, Joe Bolam of Urbana, Adolfo Cajchon of Seasons, Marco Guzman of Café Atlantico, Jose Orantes of Dino

The public at large will have the esteemed opportunity to weigh in and choose the winners in the following category with a special ballot appearing in The Washington City Paper April 29 or online at www.ramw.org:

Neighborhood Gathering Place: This nominee is a restaurant that demonstrates a high standard of quality and congeniality rooted in its neighborhood.

Neighborhood Gathering Place: Bar Pilar, Belga Café, Cork, EatBar, Kemble Park Tavern

Restaurant Power Spot: This nominee is a top choice member restaurant, a spot to “see and be seen” with the movers and shakers on the national and local political and business scene.  It best exemplifies “how Metropolitan Washington works.”

Restaurant Power Spot: Art & Soul, BLT Steak, Bombay Club, The Source, Teatro Goldoni

Hottest Restaurant Bar Scene: This nominee is a member restaurant or hotel bar that is innovative with an energetic scene (atmosphere, drink menu, etc.) with a hip and eclectic crowd and is a great people watching and meeting place.

Hottest Restaurant Bar Scene: Birch & Barley and ChurchKey, Bourbon Steak, Masa 14, Posto, POV

The 2010 RAMMY Award winners will be announced at the RAMMY gala on June 6, 2010 at the Marriott Wardman Park Hotel in Washington, DC. The theme of the 2010 RAMMY Awards is “We’ll Always Have… Restaurants,” and is a play on a famous line from the 1940’s movie Casablanca. 1940’s era glamour will influence the décor and attire and infuse the evening with an air of intrigue. Tickets to the RAMMYS may be purchased by calling 202.331.5990 or by email at rammys@ramw.org.
A portion of the proceeds from the gala will benefit the Restaurant Association Metropolitan Association Education Foundation to fund scholarships for culinary education students, enabling them to develop and expand their career opportunities in the restaurant industry.

A State Dinner for Those Washingtonians Who Didn’t Crash The Party!

The Bombay Club

After DC area  socialites, Michaele Salahi and her husband, Tareq, made headlines by so-called “crashing” President Obama’s first State Dinner, there was a great deal of concern that the White House security procedures were inadequate.  There are reports that these supposed, “crashers” were in fact invited. Maybe it’s just a cover up … we won’t ever really know, just like the JFK assignation. No matter … we have moved on as the nation’s capital. In fact, we’re going to have our *own* dinner … right next door from the White house! And even better, everyone is invited – for a small fee, of course.

Photo courtesy of Washington Flyer, by Joshua Roberts

Acclaimed restaurateur Ashok Bajaj has a special invitation for those Washingtonians who were not invited to President Obama’s first State Dinner in honor of His Excellency Dr. Manmohan Singh Prime Minister of the Republic of India and Mrs. Gursharan Kaur. 

On Thursday, January 21, 2010 at 7:30 p,m, The Bombay Club, just steps from the White House at 815 Connecticut Ave. NW, will attempt to duplicate the official Obama State Dinner menu … and only a reservation is required, no party crashing is necessary. The four-course menu will be priced at $65 (excluding tax and tip) and a wine pairing option featuring the same selection of wines from the State Dinner will be available for $25 per person. Preparing the dinner will be a talented team of chefs from Bajaj’s sister restaurants including Executive Chef Nilesh Singhvi of The Bombay Club, Executive Chef Vikram Sunderam of Rasika and Pastry Chef Adrienne Czechowski of The Oval Room. 
The  menu will showcase dishes from the actual State Dinner: Potato Eggplant Salad; Red Lentil Soup with Fresh Cheese; Roasted Potato Dumplings with Tomato Chutney, Chick Peas and Okra; Green Curry Prawns, Caramelized Salsify with Smoked Collard Greens and Coconut Aged Basmati. For dessert Pumpkin Pie Tart with Pear Tatin will be presented along with an assortment of Petits Fours.
Celebrating 21 years as Washington’s famed power dining location, The Bombay Club,  which opened in 1988, has been revered by presidents and the political elite. It features a beautiful updated décor reminiscent of the old clubs in India. Esteemed guests who have frequented the restaurant included Former President Bill Clinton and Secretary of State Hillary Clinton, Former President George H. W. Bush, President Nelson Mandela and Secretary of State Condoleezza Rice to name a few. From the silver screen, notable stars such as Harrison Ford, Bruce Willis, Demi Moore, Goldie Hawn and Kurt Russell have also been fans of the authentic Indian fare. Since opening The Bombay Club, Ashok Bajaj has added several other highly successful restaurants to his collection in the nation’s capital, including 701, the Oval Room, Ardeo, Bardeo, Rasika and the newly opened Bibiana Osteria-Enoteca.

Bibiana opens today!

http://www.bibianadc.com/As you know, I announced on July 10th about the award-winning Restaurateur Ashok Bajaj’s newest venture, Bibiana Osteria-Enoteca, a 140-seat Italian restaurant at 1100 New York Ave, NW at the corner of 12th and H Streets. Well the latest news is that Bibiana is officially open for business as of today, Friday, September 4th on , in the heart of downtown Washington. Bajaj is also the owner of Bombay Club, 701, Rasika, Ardeo, and sister wine bar Bardeo. Nicholas Stefanelli, formerly of Maestro in Tysons Corner was tapped to be the Executive Chef.

Harry Gregory of London-based ARA Design who is responsible for the stunning interiors at all of Bajaj’s restaurants has designed Bibiana to reflect a modern high-style Milano decor with dark wood, layers of art glass, black leather and dramatic stainless steel lighting fixtures.

Bibana is open Monday through Wednesday from 11:00 AM to 10:30 PM; Thursday and Friday from 11:00 AM to 11 PM and Saturday 5 PM to 11 PM.

For reservations, please call (202) 216-9550 and patrons can also visit www.Bibianadc.com.

Restaurant Week Top Ten Picks

Restaurant Week occurs twice a year during the slow restaurant season in the winter (usually January) and the late summer (usually August). Restaurants are typically slow around the holiday season and in the summertime when people take vacation away from the DC area. Many restaurants welcome Restaurant Week as a way to drum up new business. This year’s summer restaurant week in DC starts on Monoday, August 24 – 30; however many DC restaurants extend their promotions an extra week or sometimes an entire month (see list below).

Restaurant week is an excellent opportunity to try a new place, or one that you simply could not afford otherwise. To get the most “bang” for your buck, choose really expensive restaurants with superior reputations, for example, I choose restaurants that have been on the Washingtonian’s 100 Very Best Restaurant list consistently that I haven’t tried. Or perhaps your dollar would be best trying a place that serves a cuisine that you’ve always wanted to try, but were too timid to risk shelling out good money for.

Dinner prices have increased this year; three courses now cost $35.09. Lunch remains, the same terrific deal it’s always been: $20.09 for a starter, main course and dessert. Some restaurants will offer their full menu while others will have a special Restaurant Week menu. One of the absolute best ways to take advantage of restaurant week is to go to lunch at a fine dining establishment that you would not normally be able to afford.

Restaurants that offer their full menu are considered the best deal. The restaurants that offer prix fixe menus or pre-theatre menus all year long you can take advantage of anytime. In addition, restaurants that offers any small-plates/tapas/mezze, such as Zaytinya, Jaleo, Oyamel, all great, but already generally offer good deals year-round. Some restaurants offer only limited selections, or include various upcharges (sometimes called supplemental fees) for some of their better dishes – these should be avoided.

Here are my top ten picks based on their reputation, quality of food, restaurant week menu offerings, or based on my own restaurant week experience.

  1. RW 2-09 001Vidalia- Open since spring 1993, the James Beard Award winning chefs Jeffrey Buben and R.J. Cooper, have driven this restaurant to be one of DC’s most highly regarded restaurants. In 2009, Vidalia was listed as #7 on Washingtonian’s Very Best list earning three and a half stars out of four. Their summer restaurant week menu offers many choices for appetizers and entrees. I went to lunch at Vidalia in February for restaurant week and had to date, the best restaurant week experience ever. Their brisket was, moist, tender, flavorful, and delicious. I also tried the shrimp and grits which is one of Vidalia’s “signature” dishes.
  2. ToscaExecutive Chef Massimo Fabbri is highly regarded and loved even by other top DC area chefs. With their superior reputation for beautiful pasta, which is house-made fresh daily, Tosca ranked within the top 25 of Washingtonian’s Very Best list two years in a row earning three stars out of four. Their restaurant week menu is one of the best – by offering diners their full dinner menu, including some of Chef Fabbri’s signature dishes black sea bass tartar, Veal Ravioli, Risotto with saffron, and carrot pappardelle with a rabbit ragu.
  3. compressed cookingArt and Soul – Under the direction of two-time James Beard Award winning Chef, Art Smith, Art and Soul made the Washingtonian’s Very Best list within the first year of its opening. Executive Chef Travis Timberlake (see photo on right) has crafted an excellent summer restaurant week menu by offering many of his Southern inspired dishes that are available on the regular lunch and dinner menu. This is a great opportunity to sample some of his extraordinary cuisine, prepared with love – at an exceptional value. On the restaurant week dinner menu enjoy Fried chicken with country potato salad; ravioli with herbs and spring vegetables; salmon with pea risotto, golden-beet relish, and preserved-lemon vinaigrette; pork chop with charred-stone-fruit relish and sweet-onion broth; crispy whole trout with spring-bean salad and rhubarb vinaigrette. They are extending their restaurant week promotion through September 6.
  4. Rasika – At one of Washington’s best Indian restaurants, Chef Vikram Sunderam’s offers deliciously authentic Indian cuisine. Rasika is ranked within the top 25 of Washingtonian’s Very Best list earning three stars out of four. Chef Sunderam’s restaurant week lunch menu is the most promising at such an excellent value and includes its much-praised palak chaat, lamb roganjosh and for dessert, carrot halwa with cinnamon sabayon. For dinner, enjoy some his best dishes, the palak chaat, black cod lightly sauced with star anise, dill, and honey and for dessert enjoy the carrot halwa with cinnamon sabayon. Bread or rice comes with each main course. Rasika is offering their special restaurant week menus until September 5.
  5. PassionFish – As the newest restaurant of Passion Food Hospitality restaurant group, whose owners, Chef Jeff Tunks, Gus Dimillo, and David Wizenberg, have a longstanding tradition of offering any entrée on their regular menus while offering selected appetizers and desserts for the restaurant week prix fixe menu. This year is no different. I went to PassionFish in February for restaurant week and was very impressed.  On the restaurant week menu for selected appetizers are some of their best dishes including their Crab and Corn chowder, Classic Peruvian Style Ceviche and Yucatan Shrimp + Ceviche “Cocktail”. I recommend the Monkfish “Osso Bucco” Amatriciana, Jumbo Lump Crab Cakes and Crème Brulee for dessert.
  6. Café Atlantico – celebrity Chef José Andrés is offering the full regular menu in addition to their special prix fixe menus. Make sure to order dishes that are not included on their pre-theatre menu which they all year round for $35. On the restaurant week dinner entrées include Duck confit with Brussels sprouts, apples, raisins, and pinenuts; portobello mushroom with huitlacoche, chihuahua cheese, roasted beets, and beet oil; braised beef short ribs with grilled eggplant and squash; Veracruz-style salmon with tomatoes, olives, onions, avocado, and capers; grilled skirt steak with mushrooms, green beans, and truffled potato espuma. Café Atlantico is extending their restaurant week promotion until September 6.
  7. HookFresh sustainably sourced seafood and fish combined with the best local and organic produce is Chef Jonathan Seningen’s focus at this Georgetown dining room. Hook has a solid reputation for delicious quality food, especially during restaurant week. This summer Chef Seningen is offering extensive lunch and dinner menus with choices such as salmon with chickpeas, tomato, spinach, and cayenne; including some of his best and signature dishes like the Arctic char with sweet potatoes, brussels sprouts, and celeriac purée; mahi mahi with prosciutto, black-eyed peas, and spinach; yellowfin tuna with white-bean purée, bok choy, and boquerone mustard.
  8. Dino – No one means business like Dean Gold – as he takes great pride in his warm and inviting Italian wine bar and dining room located in the Cleveland Park neighborhood. Dino serves excellent authentic Italian fare at an exceptional value all year round but has gone the extra mile by offering one of the most generous restaurant week dinner deals: any three courses from the regular menu, plus a free glass of house-infused grappa or moscato. I recommend the Saltimbocca, described on the menu as veal and pork Meatballs with onions, garlic, herbs, egg & bread crumb, with spicy tomato oregano sauce and the Linguine alla Pescatore, which is fresh mussels & mahogany Clams with house made pasta, garlic, tomatoes, wine & parsley. The promotion will be extended through September 13.
  9. Kaz Sushi Bistro Rammy winning Chef, “Kaz” (Kazuhiro) Okochi offers deliciously fresh and innovative sushi. At lunch, diners are offered a choice of two preset menus. On the lunch menu enjoy a choice of Miso soup; bento box (seaweed salad, Asian short ribs, spicy California roll, or miso-marinated salmon, and spicy green mussels). For dessert, choose between green-tea ice cream or mango sorbet. For dinner appetizers: try the deliciously fresh and innovative (See photo above) Scallop ceviche piña colada; or seared Sockeye salmon with wasabi/tuna sauce; spicy shrimp fritter; crispy calamari salad; teriyaki pork ribs; grilled miso-marinated salmon. For main course, choose either three nigiri or two maki. I recommend the lychee panna cotta with mango sorbet for dessert. (see photo).
  10. Ici Urban Bistro – (photo) Ici Urban Bistro offers a fresh and contemporary twist on traditional French cuisine. The Executive Chef, Olivier Perret who is a native of Burgundy, France has been on board just a few months and is already captivating DC diners with his innovative and contemporary approach to traditional French cooking. His restaurant week menu includes some of his specialties such as Pan Seared Halibut with Mango and wilted arugula, veal jus or  Duck Confit with garlic mashed potatoes, balsamic and star anis reduction.

 Restaurant Week Promotion Extensions

  • 2941 – August 3 through August 28 
  •  701 Restaurant – August 24 through Sept 6th 
  • Art and Soul – August 24- September 6
  • Café Atlantico – August 24- September 6
  • Cedar Restaurant – August 1 through August 23
  • Co-co Sala – August 24- September 2
  • Darlington House – August 24th through September 6th
  • Dino – August 1 through September 13
  • Grillfish DC – August 24th through September 13th
  • Ici Urban Bistro – August 21 through September 1
  • Il Mulino – August 1 through August 31
  • Mio – August 1 through August 31
  • Nage Bistro – August 17th to September 6th
  • Occidental – August 24- September 6
  • Rasika – August 24- September 5
  • The Heights – August 24th through September 6th
  •  Zaytinya – August 24- September 6

Announcing Bibiana Osteria-Enoteca – another gem from Ashok Bajaj, owner of Rasika

BibianaWashington restaurateur Ashok Bajaj, owner of Bombay Club, 701, Rasika, Ardeo, etc. who I met on Tuesday night while I was dining at Ardeo recently “announced”  according to Tom Sietsema this afternoon that he has tapped Nicholas Stefanelli to be his Executive Chef at his newest venture, Bibiana Osteria-Enoteca, a 120-seat Italian restaurant expected to open at 1100 New York Ave. NW in early September. Nicholas Stefanelli became known to the foodie world after having worked in the kitchen of the now closes Maestro in Tysons Corner. Shortly thereafter, Stefanelli joined Mio downtown. Bajaj told Sietsema, according to the article that Chef Stefanelli “has a long and successful track record in D.C.” Further, “D.C. really needs a good Italian restaurant.”

I picked up the business card on Tuesday night that was sitting at the front table at Ardeo … who knew? Actually, Heather Freeman knew. Her public relations firm represents his entire empire of restaurants. Bibiana will focus on simple flavors and rustic preparations — spaghetti carbonara, offal, pizza — although Stefanelli will also offer a tasting menu.

In other news … Bajaj told Sietsema he’s temporarily closing 701 for 10 days starting Aug. 2. According to Tom’s article, the Penn Quarter restaurant will get its first major renovation since 2000 and a new chef in the process. Adam Longworth, the former chef de cuisine of the acclaimed Gotham Bar & Grill in New York, is replacing Bobby Varua.

See: Article in Examiner

Rammy’s Winners — drumroll please …

Chef Tony Chittum accepts the Rising Culinary Star Rammy Award

Chef Tony Chittum accepts the Rising Culinary Star Rammy Award

Last Night, Sunday, June 7, 2009 the 27th Annual Rammy’s Awards Gala was hosted by the Restaurant Association of Metropolitan Washington.  From the looks of the crowd of over 1,400 restaurant industry guests at the Omni Shoreham Hotel in Woodley Park, I’d say that DC is in fact doing fine, just fine. Some attribute the success to the local economy to the fact that we are the nation’s capital – where government work is a sure thing. This showing of DC restaurant industry staff was a pretty good indication that the DC Restaurant scene is very much alive and well. The National Restaurant Association has reported that the DC restaurant industry is growing. Other cities are stumped and are looking to discover what DC is doing so well – this night is a tribute to what DC does so well.

The Rammy’s Awards are an effort to honor restaurateurs, chefs, and food service industry employees for their hard work and dedication to the industry that we love. This year’s “theme” was “Celebrate! Restaurants”  in recognition of how many people dine out in order to celebrate so many of life’s celebrations, including birthdays, weddings, anniversaries, promotions, and even the occasional celebration of friendship on any given weeknight.

Mistress of Ceremonies, Sue Palka, Meteorologist, Fox 5, said, “Restaurants are the real heart of the neighborhood and the community.” This was also a theme for other presenters such as Dr. J.C. Hayward, Anchor, WUSA 9 and Vice President of Media Outreach who spoke about the importance of the community and how the “future of the restaurant industry is in the hands of the next generation – with clear guidance and dedication of today’s culinary professionals.” Dr. Hayward presented the awards to young local aspiring culinary professionals for the RAMW Education Foundation Scholarships.

The Winner of the 2009 RAMMYs are:

  • Chef of the Year: Robert Wiedmaier – Marcel’s/Brasserie Beck/Brabo Tasting Room & the Butcher’s Block, Washington DC –
    • Chef Wiedmaier invited all of his staff on stage to help him accept the award. It was quite touching. Fun-loving Liz Glover and Stephanie Green, (“Glover and Green“) from the Washington Times presented the award. The ballroom roared with laughter as Liz Glover sang and then questioned the audience, “Oh wait, this isn’t’ American Idol?”
  • Fine Dining Restaurant of the Year: Restaurant Eve, Alexandria VA –
    • Chef Cathal Armstrong accepts the award with spunky wife Meshelle by his side, who kisses the Rammy trophy in her hands. Cathal says, “I was born in Ireland, but made in the USA”. The crowd goes wild. The other partners and staff join him on stage, including mixologist Todd Thrasher.
  • Upscale Casual Restaurant of the Year Rasika, Washington DC
  • Rising Culinary Star Anthony Chittum – Vermilion, Alexandria VA
    • Tony Chittum was also nominated last year for Rising Culinary Star. Second times the charm for this well-deserving Chef. (see photo)
  • Best New Restaurant Cork, Washington DC
    • Khalid Pitts, accepted the award on stage along with his wife and co-owner, Diane Gross who refused to limit their acceptance speech and long thank-you list, despite the 30 second time limit. Even after the music started playing, similiarly to other awards shows, Pitt shouts “Oh, no … don’t turn on that music. This is my time!” He earned a laugh after saying, “This is my Cuba Gooding Jr. moment.” You could barely hear them – or anyone anyways – the ballroom was very noisey with chatter. 
  • Power Spot of the Year Central Michel Richard, Washington DC
    • The Honorable James P. Morgan, United States House of Representatives presented the award to Brian Zipin, General Manager and Wine Director at Central. He was also nominated for Restaurant Manager of the Year. Executive Chef, Cedric Maupillier who joined Zipin on stage was nominated for Rising Culinary Star.
  • Neighborhood Gathering Place The Liberty Tavern, Arlington VA
  • Hottest Restaurant Bar Scene Co Co. Sala, Washington DC
  • Pastry Chef of the Year Kate Jansen – Willow, Arlington VA
    • Presenters included our hometown Top Chef season-five finalist, Carla Hall and fellow contestant, Ariane Duarte. This year’s nomination was her third and in her acceptance speech she remarks, “Maybe 3 times a charm.” She also said, “This means more to me than you could ever possibly imagine,” and thanks Tracy O’Grady for her inspiration.
  • Associate Member of the Year Belair Produce Inc./Watermark Foods
  • Wine and Beverage Program CityZen, Washington DC
    • Wine Director Andrew Myers, who has been working in local restaurants for the last 23 years, accepted the award with his wife standing beside him as she drys her eyes. He’s a very memorable guy, as Myers was featured in the Washington Post Magazine last year that uncovered a very unique side of Myers including his love for “ink” and heavy metal. 
  • Restaurant Employee of the Year Juan Francisco Lopez – Marcel’s/Brasserie Beck, Washington DC
  • Restaurant Manager of the Year Ryland Johnson – Zola, Washington DC
  • Your Favorite Restaurant (voted by online/newspaper ballot) Teatro Goldoni, Washington, DC
  • Duke Zeibert Capital Achievement Award Dimitri Mallios
  • WHERE MAGAZINE Visitors’ Choice Award The Prime Rib
  • 2009 RAMMY Honorary Award Billy Martin’s Tavern
  • 2009 RAMMY Honorary Award Frans Hagen

 Kudos to Jill Collins and Dusty Lockhart for an amazing evening. ~ A special Thank you.