A couple of local restaurants will be up against some of Washington, D.C.’s best eateries for awards from the Restaurant Association Metropolitan Washington.
The Daily Dish, on Grubb Road in Silver Spring, is up for the Everyday Casual Brunch Award, while Bethesda Row’s Cava Grill is nominated for the association’s fast-casual Favorite Fast Bites Award.
Robert Wiedmaier, Brian McBride, Frank Shull and Joe Lively of the RW Restaurant Group are nominated for “Restaurateur of the Year.” The partners own Marcel’s and Brasserie Beck in Washington, D.C., as well as Wildwood Kitchen and Mussel Bar & Grille in Bethesda and the Brasserie Beck in the Kentlands. The restaurant group is also in the process of opening Urban Heights at the former Roof location on Norfolk Avenue in Bethesda.
The annual RAMMY awards honor the best restaurants among members of the restaurant association. Restaurants that don’t belong, which includes some of the D.C.-area’s best restaurants, are not eligible to be nominated.
Here’s the association’s list of awards and RAMMY finalists:
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, 2014.
· Bar Pilar
· Cashion’s Eat Place
· ChurchKey
· Et Voila!
· Evening Star Café
Upscale Casual 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, 2014.
· Birch & Barley
· Kapnos (Washington, D.C.)
· Le Diplomate
· The Restaurant at Patowmack Farm
· Seasons at The Four Seasons
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, 2014.
· Beuchert’s Saloon
· The Daily Dish
· DGS Delicatessen
· Duke’s Grocery
· The Liberty Tavern
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, 2014.
· Cava Grill (Bethesda Row)
· DCity Smokehouse
· G by Mike Isabella
· Pete’s New Haven Style Apizza (Friendship Heights)
· Red Apron Butcher (Union Market in D.C.)
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 food-service 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, 2014.
· 2 Birds, 1 Stone
· barmini by José Andrés
· Bourbon Steak
· Iron Gate
· Trummer’s on Main
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, 2014.
· The Arsenal at Bluejacket
· Brasserie Beck
· Granville Moore’s
· Mad Fox Brewing Company
· Pizzeria Paradiso (Georgetown)
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, 2014.
· Charlie Palmer Steak
· Fiola
· Iron Gate
· Proof
· The Red Hen
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.
· Aurelio Diaz, RIS
· Adnane Kebaier, Marcel’s by Robert Wiedmaier
· Evan Labb, Evening Star Cafe
· LaGina Lewis, Farmers Fishers Bakers
· David Sabbadino, Zaytinya
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.
· Neill Blackwood, Mintwood Place
· Rachel Bronson, Red Apron Butcher
· Joseph Cerione, Blue Duck Tavern
· Ryan McCarthy, PassionFish Reston
· Atul Narain, Rasika
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, 2014.
· Bourbon Steak
· Fiola
· Marcel’s by Robert Wiedmaier
· Rasika
· The Restaurant at Patowmack Farm
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.
· Agnes Chin, The Grill Room, Capella Hotel
· Naomi Gallego, Blue Duck Tavern
· Kendra Grieco, Fiola
· Michelle Poteaux, Bastille
· Susan Wallace, BlackSalt Fish Market & Restaurant
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.
· Austin Fausett, Trummer’s on Main
· Tim Ma, Maple Ave Restaurant, Water & Wall
· Harper McClure, BRABO by Robert Wiedmaier
· George Pagonis, Kapnos, D.C.
· Danny Wells, Republic
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, 2014.
· DGS Delicatessen
· Granville Moore’s
· Hank’s Oyster Bar, Capitol Hill
· Hill Country Barbecue Market
· Ted’s Bulletin, Capitol Hill
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, 2014.
· Birch & Barley
· Maple Ave Restaurant
· Mintwood Place
· Proof
· Vermilion
New Restaurant of the Year: A restaurant that must have opened between Dec. 1, 2013, and Nov. 30, 2014, and already distinguishes itself as a pacesetter in food, beverage and service.
· Crane & Turtle
· Fiola Mare
· The Partisan
· Republic
· TICO
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, 2014.
· Marcel’s by Robert Wiedmaier
· minibar by José Andrés
· Rasika
· The Restaurant at Patowmack Farm
· Trummer’s on Main
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.
· Victor Albisu, Del Campo
· Nathan Anda and Ed Witt, The Partisan
· Cedric Maupillier, Mintwood Place
· Marjorie Meek-Bradley, Ripple, Roofers Union
· Johnny Spero, minibar by José Andrés
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, 2014.
· Catoctin Creek Distilling Company
· DC Brau Brewing Company
· Dolci Gelati
· Early Mountain Vineyards
· New Columbia Distillers
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.
· José Andrés and Rob Wilder, ThinkFoodGroup
· Mike Isabella, Mike Isabella Concepts
· Fabio and Maria Trabocchi, Fiola, Casa Luca, Fiola Mare
· Jeff Tunks, David Wizenberg, Gus DiMillo, Passion Food Hospitality
· Robert Wiedmaier, Brian McBride, Frank Shull and Joe Lively, RW Restaurant Group
