And The Award Goes To… (Jul-Aug 2008)

The most prestigious annual food awards come courtesy of New York’s James Beard Foundation. (The coveted award is like an Oscar for foodies). We take a look at the local culinary whizzes who were nominated for top honors this year.

OUTSTANDING RESTAURANT: GRAMMERCY TAVERN
This New York staple has been serving upscale American taverna cuisine since 1994, and the menu rarely fails to receive rave reviews. You can’t go wrong with choices that includes all-American cuisine like smoked trout, rack of pork and braised pork belly. DON’T MISS: Grouper with sweet onions and trumpet mushrooms. 42 E 20TH ST.; 212.477.0777

OUTSTANDING RESTAURANT: JEAN GEORGES
Jean Georges’ namesake restaurant, located in Trump Tower, is also nominated for this year’s outstanding restaurant award. With eclectic dishes like young garlic soup with frogs legs and crispy peekytoe crab on the menu, you’ll understand why it’s a special dining experience.

DON’T MISS: Halibut steamed foie gras
1 CENTRAL PARK WEST; 212.299.3900

OUTSTANDING CHEF: DAN BARBER
Blue Hill’s Dan Barber is the man up for this prestigious title. His seasonal American cuisine celebrates the fresh produce of the Hudson Valley. Barber has been called a genius for his poaching and braising skills, which means full- flavored dishes well deserving of a gold medal. DON’T MISS: Farm egg with foraged mushrooms.
75 WASHINGTON PLACE; 212.539.1776

BEST NEW RESTAURANT: ANTHOS
Anthos chef, Michael Psilakis, has been described as the “Mario Batali “of Greek cuisine thanks to his inventive takes on classic Aegean dishes. His small plates consist of Greek staples like charred octopus with soft garlic, and saffron shellfish stew. Expect lots of flavor from olive oil and fresh lemon juice.
DON’T MISS: Sheep’s milk ricotta dumplings with braised rabbit and trout roe
ANTHOS: 36 W 52ND ST.; 212.582.6900

RISING STAR CHEF: CAFE BOULUD’S GAVIN KAYSEN
Gavin Kaysen got his first shot at fame on TV’s The Next Iron Chef, even though he was eliminated after the third round. Now he’s gaining notoriety as Café Boulud’s chef, reinventing the menu to include an upscale version of biscuits & gravy. (Pork, foie gras, black truffles, creamed spinach).
DON’T MISS: Indian Spiced lamb duo
20 E. 76TH ST.; 212.722.2600