They did not take home a James Beard Award the other night in Chicago, however baker Chad Robertson, pastry chef Liz Prueitt, and chef Sam Goinsalvos still got a nice honor this week as Tartine Manufactory was named one of Food & Wine's ten Restaurants of the Year. The splashy new restaurant was a finalist for the Beard Award for Best New Restaurant, it landed on SFist's lists of best new restaurants in December, on the Chronicle's Top 100 last week, and it's basically a shoe-in for Bon Appetit's annual list too, but that won't arrive until August.
Says Food & Wine Editor in Chief Nilou Motamed, "This year’s ... winners prove that there’s never been a better time to eat in America. The 2017 list showcases restaurants that are ambitious, innovative and generous to their communities. From an inspired sandwich spot to an all-day wine bar, a white-linen fine-dining experience to a linen factory-turned-bakery, we love how these restaurants are expanding our experience of eating out.”
This list follows shortly on the announcement of Food & Wine's prestigious Best New Chefs list, on which this year's SF honoree is Val Cantu, chef-owner at Californios.
Tartine Manufactory is of course that former linen factory, and it is of course much more than a bakery, with all-day food service, a full-service Cal-Med-inspired dinner menu by Goinsalvos, a wine bar, and house-made ice cream and pastry. Goinsalvos has a deft hand with vegetables and lets meat dishes shine with simple preparations like a thick ribeye steak served with house-made steak sauce. But yes, it wouldn't be Tartine without fantastic bread.
Below, the full list of this year's Food & Wine Restaurant of the Year honorees.
Here’s Looking At You, Los Angeles - Chef Jonathan Whitener
June’s All Day, Austin - Sommelier June Rodil
Le Coucou, New York City - Chef Daniel Rose
Olmsted, Brooklyn - Chef Greg Baxtrom
Roister, Chicago - Chef Andrew Brochu
Rooster Soup Co., Philadelphia - Chefs Michael Solomonov and Erin O’Shea
Tartine Manufactory, San Francisco - Chef Sam Goinsalvos, Baker Chad Robertson and Pastry Chef Liz Prueitt
Turkey and the Wolf, New Orleans - Chef Mason Hereford
Tusk, Portland, OR - Chef Sam Smith
Waypoint, Cambridge, MA - Chef Michael Scelfo
