 If there's one thing our friends at Food & Wine do even better than throwing fabulous festivals all around the country, developing stellar recipes and generally making our lives more appetizing - it's identifying up and coming talent from around the country. In each of the ten designated regions of the country, you - yes, YOU - may vote for the chef whose restaurant has most significantly stirred your soul and your palate. The winner of the The People's Best New Chef 2011 will be the subject of a profile in the July issue of Food & Wine and will no doubt hold you in tremendous gratitude and esteem until the end of time. We and the editors of Food & Wine would greatly prefer that you only vote for chefs whose restaurants you've actually visited, so the "chef" part of The People's Best New Chef 2011 really holds true. See more details at foodandwine.com and let the clicking commence! Midwest | Pacific | Southwest | Northwest | New England
Nicholas Stefanelli Aha moment: “When I ate a tomato out of my grandparents’ garden at age 2.”
David Guas How he relaxes: “Hunting or fishing with fellow chefs, or taking long rides on his eggplant-colored Harley Davidson.”
Daniel Giusti On music in the kitchen: “I was trained in places where you don’t talk. Nobody says anything, it’s very serious. Here we have music. When I have to focus, I can block it out.”
Charles "Chip" Roman Why he’s amazing: Because his obsession with fish shows in his confident, original dishes.
David Gilberg Why he’s amazing: Because he brings comforting Portuguese flavors likes seafood stew and baked duck rice to a Philadelphia BYOB.
Jeff Michaud Menu inspirations: The cuisine of his wife’s Italian grandmother; his braised rabbit with pancetta and sage is based on the way she cooks her home-raised rabbits in a wood stove.
Pierre Calmels On schooling young chefs: “Younger chefs, they don’t know how to break down whole ingredients anymore. You put a rack of veal in front of them and they look at it like it’s from a whole different world. But I teach them.”
Justin Severino Favorite time of year to cook: Fall. “We’ve got apples, pomegranates, squash, pumpkins, figs; we can also cook with beer. Plus, pork is more acceptable in the fall.”
Sonja Finn Best known for: Her crunchy, flavorful breadsticks. She makes 1,500 sticks a week for her 40-seat restaurant.
Kyle Bailey Worst cooking scar: “I’ve got one on my chin. I was working in Miami, and I was making croutons. I took the tray out of the oven and put it in the window, which was just about chin level. Someone called my name and I turned around really quickly, and it burned me underneath my chin. The funny thing is that I did it again the next week! I got a double burn, so I started growing a goatee. Now I’ve got a beard.” Midwest | Pacific | Southwest | Northwest | New England Voting starts on 2/15/11 and ends 3/1/11 at www.foodandwine.com/peoples-bnc. One vote per computer per region. Votes from any automated means or intended to disrupt the voting process (in American Express Publishing Corporation’s sole discretion) will be void. Chefs with the highest eligible votes per region will become finalists (10 total). The People's Best New Chef title will be determined based on highest number of eligible votes received during the voting period. All votes subject to verification. © 2011 American Express Publishing Corporation. All rights reserved. 
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Abnormally well written piece of writing!!!
JUSTIN, Great Race, Your still our #1
My son works with Chef Justin and he is just finishing up culinary school, he is learning so much from Justin, he talks about him and his culinary talent all the time he sounds like someone to look up to.
Congrats to him for his achievements, I hope to meet him someday he sounds awesume you must be so proud!
does anyone know who won?
whenwill the winner be announced?
i have been locked out, this is his Dad, I am so very proud of him
he is an awesome man!
Kyle is really hot...the hottest chef winner of this competition..woo hoo!
congrats
is it finally over?
Congrats to Kyle
Looks like Kyle did.
who won?
We are all so very proud of you, Justin!
Congratulations to the 10 talented and accomplished Chefs that were selected for this nomination. I'm fortunate enough to work with Justin, and have seen his talent both in the kitchen and with his team. I'm proud of his recognition by Food & Wine Magazine and thankful to the thousands that took the time to vote for him. Of course, winning this popularity contest would be great, but don't lose site that this recognition is a positive for all participants. Again, congratulations to all the chefs that were named.
1% is not 10,000 votes
It is if you are "Mechanically" voting.
Everyone should come to Churchkey to support Kyle tonight. I'm here now and they are having a "rock the vote" party, (got an email about it yesterday.) Everyone is in great spirits and is all about the love for Kyle. Wish I could vote more than once but alas I have only one iphone!
1% is like 100 votes.. so 100 votes in an hour is mechanical? haha No what that is...is someone that sends out blast asking their friends to vote thru email, constant contact, twitter, facebook and whatever else they have available.
Cheating? NO...Just using their brain....Keep bashing whoever gets .01% and you won't sleep at night wondering "where in the world did those 4 votes come from"...
Some people are just plain nasty to others.
Hate to break this to ya buddy, but everytime you vote, the votes accumulated goes up, so 1 vote does not equal 1%. 10 peaple vote, the accumulated amout is now 110. say 10000 votes were cast. What is 1% of 10000? You do the Math.
Justin is an amazing chef....I am so proud of him!
Did a little test, I brought up two sessions in the webrowser, both with the Poll Results. Did a refresh on session two after one minute, Kyle Bailey just gaines .09% – IN ONE MINUTE. Come on, if that is not "Mechanical Voting", then what is. I can see a few percent in a week, but come one here, it will be 1% an hour. Oh yeah, now at two minutes, .15%
I'll go to Bayou Bakery and shake his hand if I get a "free" snack. ;) Seriously I voted for Justin but find this bickering pretty amusing. And the stuff about giving "prizes" to people...Whatever works ....See no reason not to.
Perhaps Guas's success has had something to do with the article that was recently published by Southern Living about his restaurant? Is Southern Living in on the conspiracy too?
It is all too easy to attack someone's character online, where everything is anonymous. I suggest that naysayers go to Bayou Bakery themselves and see if you still question David Guas's integrity once you meet him and shake his hand.
Kyle cook good and he be cute
I thought that this was to be a fair contest created by the fine people of Food and Wine Magazine. We here in America at the very least need to be able to let the people vote and not use the technology to beat the system. Food and Wwine Magazine and the editors of the contest need to strongly take a look at the results from this particular poll
Team Kyle, we need to pull together today and into the night
These 2 comments were taken from other regions postings:
Enough with the haters and the conspiracy.
In every single online poll or contest I've ever seen, the losers question the authenticity of the votes, without exception.
I just looked at the other regions and sure enough it's no different than this one.As you can see no matter where you live or vote people are always going to question things. Bottom line it's a poll for "The People's Best New Chef"...It is not "Solving World Hunger" or "Solving the National Debt" or anything else for that matter that really effects our lives in anyway.
I voted for Kyle and would again if I could. But, in the end, do I really care who wins?
nothing to do with winning or losing you think it is a fair win to offer a prize for voting?
This is cheating, it should be by reputation for your cooking skills not the best prize wins!!!! CNN should disqualify your husband. What is it the richest best prize wins best new chef? SUUUUUUUUUCKS
I am a plumber by trade so this whole chef thing is out of my league even though I can grill pretty darn good.
I am also a Kyle supporter having been to Birch & Barley numerous times.
If we have a best plumber in D.C. I would think that I could reach out to the thousands of customers I have had over the years and ask them to vote for me. I could be wrong but I don't see anything wrong with doing that.
I voted yesterday and it let me vote again today. But, I never saw anyone jump in 10 minutes like others are saying
The polls are based on cumulative votes. iI is fairly easy to to gain momentum in the beginning as there are few votes. But as the race continues, and more votes accumulate, it requires more votes to pull ahead. There are two spikes when polling, the beginning, and the mad rush to the end. Mathematically, Gaus's numbers don't add up. It will take hundreds of votes a minute to jump 5% at this stage in the game. an to do that in 10 minutes is questionable.
This other person said "Kyle shot up 4% more past David then the next day out of no where Justin went up like 6% past all of them, out of no where."
But, now someone else jumps in spurts and it's a major ordeal...(Plus, nobody jumped in 20 minutes) The only way to win these contest is marketing. And if you are a smart person that keeps contact details for "ALL" your customers then you should easily be able to ask them to vote for you. That is not cheating or anything else it's called common sense.
Are you really a PR rep? With this post?
Yes I do PR and I have standards to uphold and have for 22 years in doing PR. I asked evryone at Food&Wine if it would be possible to offer a donuts ora treat or an incentive to vote before I offered anything on line. They said it was acceptable. I never thought something was funny when Justin jumped up 6-7 % last week so fast. I do not think anyone chosen would do such things in bad form. Many of the groups like Best Buddies sent emails to encourage folks to vote. So I in hopes they did. Many of the chefs are doing incentives if you look around so I am not the only one. David and I are upstanding folks and I am sorry you think otherwise.
Emailed Food & Wine magagzine Editors about this contest/ maybe your husband should use his skills and customer views to win votes and then if he is ahead good for him and I would wish him the best.
There is a huge difference between offering donut treats, so that people can try your husband's food and bribing them with a free vacation drawing. That would be like me walking up to you eating and saying, 'I'm missing a couple things on my table, do you mind if I borrow your napkin or spoon or something like that?' and you say 'no problem take whatever you need' and then I walk over and take your entire dinner from you. Did you technically agree to what I did? ~ Yes. Did I lead you to believe that I was going to do something much less significant? ~You bet I did. The fact that you stated that you talked to EVERYONE at Food and Wine shows that you play fast and loose with what really happened vs what you like to believe happened. Please, by all means share the names of everyone you talked to at F&W that thought offering a vacation was in no way shape or form going against the spirit of this award. I'm sure your heart was in the right place and you are simply your husband's biggest fan...but accept that you crossed the 'Spirit of the Law' line and stop trying to convince people (yourself?) that what you did was fair and proper.
I'm supposed to eat at Bayou Bakery for Mardi Gras next Tuesday. I'm tempted to cancel my reservations after watching this chef obviously cheat–or maybe not him, but someone on his behalf.
Reading this is rather amusing especially the part about percentages and how some chefs got alot of votes in a small amount of time and now of course people are questioning it like it is not fair.
Here is a thought...Maybe most of these chefs work for establishments that push to get votes for their chefs or even in Mr. Gaus's case his wife owns a pr company.
Personally I see nothing wrong with that. If I'm a chef and I have the capability to reach out to thousands of my customers to vote for me then I would do it.
As far as the trip to New Orleans...I'd take it...And any Chef that is not promoting themselves on their own website or facebook site should question themselves as to why they are not doing it. Nothing to do with cheating just common sense.
p.s. I voted for "CHIP"
Talking people into voting for you is one thing. The only way your percentage can go up 10 % in 20 minutes is through repetitive mechanical voting. And that is not the same thing at all.....it's cheating, and I agree, David Guas should be ashamed of himself, and even more so if his wife is a professional PR person. Talk about no professional standards. I'm ashamed for the restaurant.
Last nite you could vote 100 times for the same chef,Something is us with your computers. Who rigged that!!!!!!!!
Seriously? If you need to talk about your community service and give away prizes like trips to New Orleans, and office lunches, you have no pride or confidence in your food or skills. Right now I'd rather go to one of these chefs restaurants that are at 2% because while you're "stuffing the ballot box" they're actually making good food.
Seriously, "Win a Trip for Two to New Orleans" if David Guas wins? Whatever PR firm reps him ought to be ashamed. It makes Guas look pathetic. Food and Wine should shut this down.
It's funny that you mention his "PR FIRM" His wife is his rep. Also, Simone, don't get all up on your high horse as if you haven't done everything you can to cheat your husbands way to the top of this race. Offering free trips, getting the post to write about him, whatever program or computer geek you got to push buttons for you today. It only shows that you don't believe your own husband can win an award based on talent alone. Poor Guy. And I feel bad for the other contestants in the running.
Yes, every one of these chef's, especially Justin, deserves to be in this race. It would just be better if it was a fair race.
I think we should remember that this race is about People's Best New Chef and that these 10 candidates are finalist and should be honored for such an accomplishment. It is not about bashing or being ugly about another chef but to praise the one you are cheering for to win. It is so sad to see someone go to great lengths to criticize another chef for the benefit of the chef they wish to win. Each chef was chosen as a finalist for their ability, so by criticizing a chef
and their establishment, is to me , like criticizing the Food&Wine editors for the choice they made. We should be grateful, as I am, to have someone we know chosen as a finalist. . I have been in this business for 22 years of promoting great chefs and it is so sad to see this kind of conversation going on. And yes this is David Guas's wife who feels that each chef selected chefs for the People's Best New Chef should be proud to have accomplished a tremendous amount. I am proud of my husband and no matter if he gets first or third or fifth, he wins by being selected as one of the 10 in the Mid-Atlantic. That is enough for us.
So stop cheating.
Sniff sniff, are you sure you haven't mistaken this for an Oscar acceptance speech? Or maybe a kids soccer team where everyone gets a trophy??
And it certainly should not be offering prizes and
DONUT TREATS, sad your hubby can't win on his reputation and delicious cuisine
Actually I am not understanding this race at all in voting. Because last week David was ahead for about 4 days then all of sudden Kyle shot up 4% more past David then the next day out of no where Justin went up like 6% past all of them, out of no where. Kyle was at 25 points now down to 3%. It seems like votes come in spurts. I see huge numbers jump back and forth. People keeping on jumping up back and forth, high and low, many times through out this process. I bet it changes drastically tomorrow. I think it would seem funny if you saw numbers jump way into the 30's for any of them. Let see what it is like tomorrow.
David is at 30% now.
Less than 24 hours.
Is this legal: http://www.facebook.com/bayoubakery
Tell us you voted on Bayou Bakery's Facebook page and you will be eligible to win a Grand Prize for two – a trip to New Orleans....
Can I BUY YOU VOTE!!
I would like to vote for Justin Severino, but I do not know how. Linda Ballas
go to elementscuisine.com
come on Justin lets goooooooooooo!!
you can do it Justin come on cuzzzzzzzzzzzz!!
Let's go Kyle!.....only need a few hundred votes to pull it off
ps thats the FIRST TIME in a while now a great meal for sure much upgraded and unique and tasty
just went to the 89 for the first time last nite GREAT MEAL resurrected from the good old days at the 1789 WONDERFUL MEAL great new chef will go back again and again hope he gets lots of votes for this itll be well deserved for sure
Whooa!! David Guas just shot up 8% in two hours. How can that be? He was just at 20% at lunch time, now he is at 28%? Something is going on here.
yeah. seems a bit shady
Are you kidding me! David Gaus must know one hell of a computer techie or a hacker who should be arrested for impersonating a real genuine person. 10% SINCE 10 AM? A head to head cookoff with the top three would make sense, let the winner be crowned, Gaus and your cronies should be ashamed of himself! THE NAME OF THE CONTEST IS CALLED " FOOD & WINE'S THE PEOPLE'S BEST NEW CHEF" NOT CHEF WHO NEEDS TO STEP UP TO THE PLATE AND HIS BUDDIES WILL DO ANYHTNG MAKE HIM A CHAMPION, CHAMPIONS ARE NOT BORN... IN THE USA, WE ARE MADE!
Got the message about the contest and just voted for David...Glad someone told me about this.
Justin Severino serving up great food in my soul city of Pittsburgh. How lucky you are to have him! I wish he was creating his magic here in Los Cabos, Mexico!
Taste is everything.... and he has it.
Jay West
When does this end? Midnight tonight?
Also very personable. Joined our and 2 adjacient tables at the end of the evening. Shared comments on items we had for dinner. Nice fellow!
Not only does David make amazing food, he also is dedicated to helping the needy and helps build communities where everyone is accepted. His restaurant is a showcase of eclectic New Orleans decorations and the food takes you back to afternoons on Bourbon Street!
DAMN, THIS GUY BLOWS HIS OWN HORN.......... I THINK A CAN OF SHUT THE HELL UP IS IN ORDER
My vote is for a outstanding chef, his name Kyle Bailey, Birch@Barley Washington,Dc. I had dinner there in the fall and everything was enjoyed by my tastebuds. Here's to the chef
My name is Thomas Schøn and I work with Mikkel Borg Bjergsøe at the Mikkeller Brewery.
We travel a lot around the USA and we always try to eat at the best restaurants available in the cities we visit.
To this day we have not eaten as well as we did at Birch & Barley / ChurchKey.
We put our vote on Kyle Bailey without a doubt.
I only wish that more places took food and beer as serious as you do.
A sincere thanks and keep up the good work!
I experienced Kyle's performance in the kitchen last night and was completely impressed. Everything was a party in my mouth!
Bayou Bakery is a gem in Arlington! Great coffee - French press reminds me of Cafe du Monde, terrific sweets - beignets, pralines and red velvet cupcakes come to mind - and let's not forget the GUMBO! In addition, Chef Guas is a wonderful guy - skilled chef, hardworking family man and generous philanthropist. Truly the BEST NEW CHEF in the area!
HAD A GREAT DINING EXPERIENCE, AND LOOK FOWARD TO ANOTHER GREAT EXPERIENCE
Justin awesume dedicated ,Pittsburgh's finest chef.
coming from Big Sur,California..Justin i KNOW,for a fact He is one of the best SAUSAGE makers i ever ate.
I'm on TEAM KYLE! He works so hard and is such a great leader. Anyone who has worked with him know this. If you've eaten at Birch and Barley you can tell how much passion he has for great food. The whole staff is behind what he does. I've only been to a handful of the restaurants represented on this list but I can say with certainty that there isn't anyone that deserves it more!
We have been dining at the 1789 for years and have always enjoyed the food. Now, however, Dan Guisti has breathed a whole new life into this wonderful landmark and has succeeded in making the even most staid diner reach epicurean heaven. His menu is an ever-evolving work and always pays homage to the local resources he uses so expertly. Do not miss a visit to dine at this fabulous venue.
I agree-he's exceptional.
I have eaten at all the restaurants in DC/VA and I can honestly say the Birch and Barley is the best of the bunch. Bayou Bakery is not even in the running. Its a coffee shop with food that is mediocre at best. 1789 and Bibiana are both great and I have enjoyable meals there but Birch and Barley is doing something with the food and beer movement that is new and exciting. I make a habit of eating out and have not come across anything like Birch and Barley. The food is prepared with a delicate complexity that every guest I've taken there has enjoyed. The octopus I had when it opened was so good. He's great with gluten restrictions too, (my husband is gluten free.) And the brunch in absolutely To Die For! I have never been disappointed with the food or service. His wife is the Pastry Chef and she is great too. You have my vote Kyle!
David Guas' gumbo? Yumbo! It put me in a mardi gras mood. And the pralines? Almost as good as the ones my grandmohter used to make from the pecans that came from the tree in her backyard.
Nicholas Stefanelli, when can I tumble for ya'?
Ate at Bayou and not only did they get my order wrong so that I had to go back to have them get it wrong again, their baked goods are also not all that good. Brownie: dry and flavorless. Oreo cookie wannabe: oreo's have more of a chocolate flavor than this thing. Chocolate chip cookie: nothing mind boggling. Red velvet muffin: I enjoyed the icing as it reminded me of my mother's icing she makes... I still like my mother's icing better. Deviled eggs: mayo comes to mind. Cheese plate: People taking my order didn't know what the cheeses were AND the toast served with it was burnt and took away from the cheese flavors (this was also the order they got wrong.. twice). What does the place have over Birch&Barley? It's cheaper in price. Chef Kyle Bailey (and his wife, Chef Tiffany Macisaac) wins my vote on many levels. Not that I wouldn't want a local chef who is into southern cookin' in VA to win and get recognition, but I'm a firm believer in the vote going to the person who deserves it. I've only tasted food from two out of ten chef's and so far my vote goes to Kyle. Great pastries, breakfast, lunch, dinners, and is accommodating to peoples allergies.
I am intrigued and just reading all the reviews and this one clearly seems to have not been written by someone who is connected to Birch&Barley? Hmmm!
Who cares if someone posting a comment works at one of the establishments? I'm sure Kari isn't the only one leaving a comment that works at one of the nominees establishments...and if she did indeed have a bad experience at one of the other contestants places, then so be it. I doubt it will effect the outcome.
As someone who strives to patronize restaurants that really support local and sustainable food, Birch and Barley is my favorite restaurant in DC. Chef Kyle Bailey cares deeply about his food, and the farmers who grow and raise it... and is an absolute rockstar in the kitchen! His cooking style lets the true flavor of the ingredients shine, while elevating them to a whole new level of deliciousness. Totally agree with others who have posted here... chef's counter is the best seat in the house!! He also spends a lot of time volunteering on a nonprofit farm near DC– I've seen him shoveling compost and loving it. Inspired food AND farm skills?? Kyle has my vote, no contest. GO TEAM KYLE!!
This weekend in DC I had the pleasure of dining at Birch and Barley.The food was fantastic! The kitchen is open from some places so we could see the team working in there. It was so amazing to see them work under chef Kyle Bailey. It was obvious that he takes time to teach and mentor the people in his kitchen- without interupting the flow and degree of excellence in the food. Truly a rarity- especially in the food industry. Our food was fantastic! I am voting for Kyle Bailey! Visit him in DC and you will agree.
Justin Severino's food is amazing! I have been fortunate enough to enjoy a Thanksgiving Dinner that he prepared...can you say awesome! I just wish I didn't now live so far away from his wonderful food...Pittsburgh, you are lucky to have him...show him the love and respect he deserves and give him your vote!
It took me 5 weeks to finally get to Bayou Bakery and I did today for lunch. I could not find a seat in the place. And actually it was not a problem as it was worth the wait. I read so much about David Guas and its true. How great to see a skilled pastry chef doing some incredible soups and sandwiches. He deserves it by far and got my vote today for his mutli tasking in the kitchen.
Anybody who was lucky or clever enough to try Dinette (Sonia Finn's restaurant) would know that his or her lifeor relation with restaurant was from then on divided in two: before and since...
Every meal I've had at Blackfish has been exceptional. The food is inventive, but not trying too hard. The flavors are intense, but incredibly in sync. The service is truly welcoming and yet not overintrusive. Chip has done an incredible job of bringing a world-class restaurant to Conshohocken - and unlike many absentee owners he is in the kitchen every single night. There aren't enough wonderful things I could say about Chip's accomplishments with this restaurant and the fantastic experience they provide.
I took my family to Dinette. Received great service, awesome meals and delightful desserts. Drinks with stainless straws. Cool ambiance, excellent meal, watched everything being made right in front of us because we sat at a counter. Chef and sous chef going 90 miles an hour and under control. Wow. What a great experience. My vote is for Sonja. We need more chefs like her.
When I read about Bayou Bakery 2 years ago I waited patiently for it to come. I am New Orleans transplant and now I do not have to wait anymore to get a taste of home. David is in the restaurant day and night as every time I am there he hands me the beignets or biscuits in the pick up window. You can tell this place is everything to him and so it would be nice to know other people took notice.
Justin Severino is a superb chef. He deserves the title.Excellent menu and excellent food!
I agree, excellent food and great chef. Just ate at Elements last Tuesday and got to meet Justin.
I work with Justin and I can tell you he is amazing. Not only is he an incredible and creative chef, he's a heck of a nice guy and lots of fun to work with. He has the respect of every member of the team at Elements! Good luck Justin!
My vote is for Sonja Finn at Dinette. Always amazing!
Chef CHIP ROMAN of BLACKFISH is more than well deserved of this title. Anyone in the Philly area knows that Blackfish is the best, and they have the title of BEST OF PHILLY (again) to prove it! Foodie heaven it is...with the menu ever changing and unique combinations of ingredients that you can't get anywhere else. VOTE CHIP ROMAN!
Loved the David Guas gumbo. Spent all my time there when we were all in Washington last month
had the gumbo last week for takeout..but ended up with the wrong type (ordered chicken gumbo) when I got home and opened the bag. It was just OK. He's just starting out with his new place-a takeout and eat-in, self-service place. Excellent cookies, but needs more variety in apps, sandwiches and entrees.
Why is a person whose food is "just ok" and who is just starting out so far ahead of the other chefs? C'mon people, this is an award for chefs who have proven themselves. It doesn't sound like this guy has yet. I haven't been to his place yet, but there are several other chefs on this list (especially Kyle Bailey of Birch and Barley) who have earned this nomination.
You said you ordered the wrong gumbo but there is only one Gumbo offered at Bayou Bakery which is Chicken and Andouille. I hope you are familiar with varieties of Gumbos as it is a personal choice. Some like them with Okra and some with a light roux. Or more file. It just depends. So it is hard to say one is better than the other if one is not familiar with all. Just trying to state that being from New Orleans and happy this is here where nothing is like it, I become vocally supportive of someone cooking from his heart and doing it right in my book. I think he deserves the nod as Food&Wine's Best New Chef.
Kyle works his hard and finally deserves recognition for his attention to detail and dedication in the kitchen.
Justin Severino is a master of charcuterie. Everything I've tasted has been amazing. The menu is elegant yet down to earth. Pittsburgh is lucky to have him.
Sonja writes a creative and consistently outstanding menu for Dinette, and I always leave feeling inspired by what she's made. She's got my vote!
I vote foe Jeff Michaud he is the best cheff
Sounds like Sonja's supporters are confusingly over-defensive and bitter.
As a neutral and respectful reader that knows nothing about Sonja, I didn't read her excerpt as an "ode-to-breadsticks". Recognition on this poll should be more than enough to indicate that Sonja is a top-chef with many culinary accolades under her belt. If I were to overreact as much as some on this panel, perhaps I'd bark and argue about how David Guas' eggplant colored Harley has zero-influence on his cooking, or that if I were to ever find a hair in my soup at Birch & Barley I should blame Kyle Bailey's goatee. Everyone should relax and praise these great chef's for their accomplishments! Bravo to all (including Sonja's delectable breadsticks)!
Just stop by KOOZEEDOO in Piladelphia and you will eat the best. who i am to say that? I have been in the food making for the last 45 years!......
Sonja Finn gets my vote. I am a San Francisco native and it's nice to see someone come with new, fresh ideas that are reminiscent of home for me. She brings out the low-key food-people in Pittsburgh who want to make a new discovey with every visit. Love the rooftop garden. It's the only restaurant in Pittsburgh where I have left satisfied *every*single*time* – perhaps over 20 visits for me and my family!
~Anne Perry-Finn (;-) no relation to Sonja!)
I vote for Sonia
She is the best!
No doubt about it Kyle Bailey is a force to be reckoned with! I've dealt with my fair share of Executive Chefs, and Kyle is cream of the crop, leading and teaching his line staff with patience and ease! Where his personality is unassuming (gentle, calm, quirky, funny!) , the skill of his culinary expertise is not. He and wife Tiffany have a passion for food, they live and breathe the most enjoyable thing that sustains our life, and they make it memorable! If there is anyone who deserves for their star to shine this year, it's Kyle. With NYC already under his belt, he takes on DC with a young career and has so much positive potential to make huge waves in the industry. Go Team Kyle!!!
Kyle Bailey for best chef (: He's not only a phenom in the kitchen and has nothing, but respect for everyone.
Just put in my vote. Kinda sad about what this poll has turned into. Its a little depressing to see some great chefs up against Skynet and the T1000.
Birch & Barley easily tops our favorites list for D.C. outings. It is as much of a must-visit destination as any monument or museum for our visiting friends and family, and is always an amazing time. Chef Kyle is a masterful artist and general in the kitchen, leading his highly skilled team to create order from chaos. His creations are consistently delicious, and we've never experienced anything less than a superb dining experience in each of our visits. It is no surprise to see him nominated for such a prestigious award. He is one of the main reasons Birch & Barley won Best New Restaurant, and in a town which is a paradise for foodies, that is no easy task.
Chef Dan Guisti is a brain child and the sexiest man alive. He has a natural talent for being an exceptional chef. The 1789 is by far one of the best and soon to be the best restaurant in the Washington D.C. area. Chef Dan will be on your bookshelf in the very near future.
Kyle at "Birch & Barley" is the best! Their BLT is such an awesome dish. His work ethic and the way he treats his cooks is simply outstanding.
chip roman at blackfish. there arent many restaurants i can think of where every single thing on the menu is worth ordering
I LOVE Birch and Barley. Great food, service and hundreds of beers. Brunch is the BEST I've ever had. I've tried his signature Duck dish at Birch and Barley, which was awesome but he does cool bar food at the bar upstairs too. Check out his Luther sandwich you can get at the bar. It's number 1 in the US! I've had it. It's great. http://www.endlesssimmer.com/2011/01/20/americas-top-10-new-sandwiches/
I'm pretty sure David Guas has his bacon shipped from NOLA daily–it's awesome!!
Kyle Bailey as best chef
Vote for CHEF KYLE BAILEY! Every chef deserves recognition but Chef Bailey is not only an amazing chef and an increadibly hard worker but he commands the respect of his cooks and servers by leading them in by example. You don't see that often. You'd be hard pressed to find a chef that deserves this more than him. I have sat at the Chef's counter and enjoyed many meals watching him direct the kitchen. A great chef and leader! GO TEAM KYLE.
yup, he rooooooocccckkkkksssss !
Check out those "soulful" eyes on Nicholas Steffanelli. Did he mistake this for a GQ contest??
My thoughts exactly!
Those are "I want to f you ..." eyes. Good gawd.
Beotch! "Make me a chicken pot pie!"
A man who can cook and is HOT! Nothing wrong with that! They should consider making a Chef's Calendar.... tons of good looking Chef's in the biz.
Talk about food I just moved back to Paris, France and I still miss Pierre Calmels incredibly authentic food at Bibou. He will change your senses and make you adore food you never thought you would like (case in point his faboulous pig trotter). If you haven't eaten at this BYOB you are doing yourself a disservice. The reasonable prices allow you to come back often if only you can get the reservation. It is also great how he comes out and talks with all the patrons. Now that I'm talking about it I feel like booking a flight back to Philly right now!
Blackfish Restaurant in Conshohocken, PA (Philly) is deserving of its # 1 Status in Philadelphia ...per Philly Magazine and its Voters. I was there several times over the Holidays and several since that time. It is always amazes me how incredible and creative Chef/Owner Chip Roman is and the staff is bar none, one of the best trained professionals and exectued Teams I have ever seen in a restaurant. Believe me, it is worth the time it ttakes for a reservation for this 50 Seat BYOB........see you all there!
I was out for Valentines Day with my parents and we went top BLackfish in Conshohocken, PA. It was very busy, however, I was still able to meet Chef Chip when he stopped by our table to say hello. The food and our server Kiper were great. I have already asked mty parents to go back there again for dinner some time soon.
Nothing can beat CHIP ROMAN and BLACKFISH! Everything is amazing! It is one of the best dining experiences ever!
My vote is for Chip Roman and his wonderful restaurant Blackfish in Conshohocken, ....Philly!
First time to Blackfish Restaurant on Valentine's Day, won't be our last. We went for the specail day and also for the Valentine Prix Fixe Tasting Menu......one word....incredible. Every course was as good if not better than the last. The romantic atmosphere and professional staff were amazing and called on every course seamlessly with care and precision and every detail being met and then some.......if you have a chance to visit the Philadelphia area.....this is a 'foodie' heaven. I am happy to share this fine experience with you and your family and friends.....
If you wrote an article about life we'd all reach englihtennmet.
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Chip Roman and his restaurant outside of Philadelphia in Conshohocken is simply the best ! Creative, innovative, sustainable and always changing and developing new indeas and menus....if you are ever in the Philadelphia area...you must go there. Porfessional, sophisticated, and accomodating staff and a BYOB as well...it is all that and more.......
What's up with the chef image on the logo being male?
The Bibiana guy had his "Aha" moment at age 2! What a bunch of crap! Who remembers anything from age 2!
I was on the opening team at Bibiana and know Nicholas well, I dont think he would make something of this nature up. Either way it has nothing to do with how amazing of a Culinary genius he is! Nicholas Stefanelli for President !!!!!!
Last time I check this was a competition to support talented chef's who were nominated for this great award and not an opportunity to bash them for for when their "aha" moment was.
I think Mike sounds a little childish and jealous! What a silly comment! There are always haters out there but people need to look past that support the talent!
I have a vivid memory from when I was 1.5. No "aha" moment for sure. I buy the guys story.
I went to David Guas's place and ordered a breakfast sandwich, it had a frozen egg patty on it and it was still cold. Even McDonalds can serve a hot sandwich. Birch and Barley has the best brunch in DC, vote for Kyle
Sonja Finn – breadsticks...that is pretty insulting. She brings the ease and sensibility of the california kitchen to pittsburgh.
Sonja Finn – Dinette – Pittsburgh, PA. This article ridiculously seems to indicate Chef Finn is "best known" for breadsticks. Are you kidding me? Has the author ever dined at her establishment? She consistently prepares some of the best food I've ever eaten. Responsibly sourced from local sustainable farms and even her own rooftop garden in season, the menu changes daily. A varied and sophisticated wine list and excellent service makes this spot a 10!