Announcing: NY’s 2019 James Beard Semifinalists

This first solo venture from the very well-seasoned chef duo Lee Hanson and Riad Nasr was expected to be nothing short of excellent. And yet, somehow, Frenchette over-delivered. With its exceptional seasonal renditions on French classics, ground-breaking natural wine list, and thrilling atmosphere infused with the warmest of warm glows, it’s a restaurant made for restaurant lovers. Best New Restaurant is only fair.

You can thank Leyenda for your newly acquired mezcal obsession. This four-year-old Brooklyn coctelería hones in on nifty techniques to craft Latin American libations that pack a punch, with concoctions from head bartender Ivy Mix ranging from a pork fat-washed white rum-based Daquiri Al Pastor to the best (bottled) paloma you’ve ever sipped.

Missy Robbins’ work at her impeccable breakout restaurant (Lilia) won her Best Chef: New York City in 2018. Now with Misi, a stellar sequel eatery, under her helm, she has rightfully advanced to the Outstanding category. Wildly talented in her ability to elevate simple Italian ingredients, this pasta goddess will be one to watch for many years to come.

When Gabe Stulman put together an opening team for his three-tiered marquee opening in the Freehand Hotel, Zoe Kanan was his secret weapon. From coconut-caramel kouign-amann to the bun that hugs your savory chicken burger, this Outstanding Pastry Chef nominee is constantly iterating and innovating on all things gluten and sugar at Simon & The Whale, Studio, and George Washington Bar.

There’s no museum more delicious than the Met Breuer, thanks to Flora Bar: the subterranean culinary feat that exists within its quarters. Don’t just gaze at your sticky bun laced with pecans and black cardamom, that quince tart with mascarpone ice cream, or the tahini white chocolate cookie, take it all in, scarf it up—Natasha Picowicz’s sweets are as majestic in taste as they are in looks.

A bona fide design mecca, La Mercerie is where country living in the most sophisticated sense mixes with the delightful brouhaha of a French café. Settle into one of the plush velour banquettes—the entire space is peppered with Roman and Williams’ exquisite furnishings—and indulge in revered Parisian chef Marie-Aude Rose’s ode to simple yet refined French cuisine.

JJ Johnson has piqued the public’s interest since his time spent at Minton’s and the Cecil made them Harlem dining destinations. At Henry at Life Hotel, he’s created a masterpiece of a menu inspired by the African diaspora and his food sings jazzy flavors that’ll leave you wanting more. Your best bet? Opt for the aptly named “It Was All A Dream… “ to try all that he has to offer.

Sohui Kim cooks transformative Korean cuisine both heartwarming and novel. Addictive fried chicken, seafood “corn dogs,” and spectacular soups and stews make for one of the city’s best meals designed to share with friends. Over-order (you won’t regret it), then work it off in one of Insa’s on-site karaoke rooms.

This visionary Peruvian chef is a wizard with flavor. At Llama Inn, Erik Ramirez whips up vibrant plates starting with fluke ceviche brightened with dashi and plantain and pork belly char siu and ending with large format affairs—think juicy beef tenderloin stir fry alongside avocado, rocoto crema, and chive crepes to wrap it all up—that will knock your socks off.

Mind-bending bites made to drink with cutting-edge natural wines is a restaurant format you could call a current trend. That all started with Wildair, the wine bar from Jeremiah Stone and Fabián von Haukse that’s much more than a wine bar. In fact, it’s a serious cheffy operation that’s sleek yet funky in decor and home to dishes you’ve seen all over Instagram—Potato darphin with Maine uni, wavy chocolate hazelnut tart—for a reason.

Italian-American is a comfort cuisine deeply rooted in tradition. That was until Don Angie landed down on Greenwich Ave and swept all notions of a well-executed lasagna out from under us. Husband-and-wife duo Scott Tacinelli and Angie Rito let their imagination get the best of them, and we’re better off for it. Case in point: we now know that Tonatto Vitello is even better than Vitello Tonatto.