The 2018 New England James Beard Award Semi-Finalists

Best New Restaurant

Honey Road, Burlington, VT

Les Sablons, Cambridge, MA

Outstanding Baker

Maura Kilpatrick, Sofra Bakery and Café, Cambridge, MA

Alison Pray, Standard Baking Co., Portland, ME

Outstanding Bar Program

The Baldwin Bar, Woburn, MA

Outstanding Chef

Joanne Chang, Flour Bakery + Cafe, Boston

Sam Hayward, Fore Street, Portland, ME

Johanne Killeen, Al Forno, Providence, RI

Outstanding Pastry Chef

Renae Connolly, Benedetto, Cambridge, MA

Ilma Lopez, Piccolo, Portland, ME


Outstanding Restaurant

Chase’s Daily, Belfast, ME

O Ya, Boston


Outstanding Restaurateur

Garrett Harker, Boston (Eastern Standard Kitchen & Drinks, Island Creek Oyster Bar, Row 34, and others)

Ken Oringer, Boston (Uni, Little Donkey, Toro, and others)


Outstanding Service

The Back Bay Grill, Portland, ME

Eastern Standard Kitchen & Drinks, Boston

Outstanding Wine Program

Grill 23 & Bar, Boston

Taberna de Haro, Brookline, MA


Outstanding Wine, Beer, or Spirits Professional

JC Tetreault and Esther Tetreault, Trillium Brewing Company, Boston


Rising Star Chef of the Year

Irene Li, Mei Mei, Boston

Juan Pedrosa, Yvonne’s, Boston

Cara Stadler, Tao Yuan, Brunswick, ME


Best Chef: Northeast

Unmi Abkin, Coco & The Cellar Bar, Easthampton, MA

Karen Akunowicz, Myers + Chang, Boston

Tyler Anderson, Millwright’s, Simsbury, CT

Cara Chigazola-Tobin, Honey Road, Burlington, VT

Krista Kern Desjarlais, The Purple House, North Yarmouth, ME

Vien Dobui, Cong Tu Bot, Portland, ME

Tiffani Faison, Tiger Mama, Boston

Erin French, The Lost Kitchen, Freedom, ME

Seizi Imura, Cafe Sushi, Cambridge, MA

Brian Lewis, The Cottage, Westport, CT

Matt Louis, Moxy, Portsmouth, NH

Tony Messina, Uni, Boston

Ravin Nakjaroen, Long Grain, Camden, ME

Cassie Piuma, Sarma, Somerville, MA

Champe Speidel, Persimmon, Providence

Keiko Suzuki Steinberger, Suzuki’s Sushi Bar, Rockland, ME

Benjamin Sukle, Oberlin, Providence

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  • He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration. Michael Pollan