Erik Bruner-Yang, above, competes in the DC Central Kitchen Capital Food Fight in 2013. Erik is a finalist in Chef of the Year for the 2017 RAMMY Awards. (Photo by DC Central Kitchen)

The Restaurant Association Metropolitan Washington presents the 2017 RAMMY Awards at the Walter E. Washington Convention Center on Sunday, July 30! You can buy a ticket to this black-tie gala and enjoy the finest food and drink in DC during 20 awards presentations, including Chef of the Year and Restaurateur of the Year. Buy your tickets online!

Only July 30, the evening begins with an opening reception from 5-6pm, followed by the RAMMY Awards Ceremony from 6-7pm. The event concludes with a dinner celebration from 7-11pm.

The finalists for the 2017 RAMMY Awards are:

Joan Hisaoka Allied Member of the Year: The award is presented to an associate member who best exemplifies commitment to and support of RAMW. This award recipient is determined by RAMW’s Executive Committee.

• Acme Paper & Supply Co.
• Coastal Sunbelt Produce
• DC Brau Brewing Company
• USI Insurance Services
• The Veritas Law Firm

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 repeatedly. The great atmosphere and good vibes are as important as the food and drink. The nominee must have been open for at least 2 years prior to Dec. 31, 2016.

• Brookland’s Finest Bar & Kitchen
• The Front Porch at Evening Star Cafe
• Lauriol Plaza
• Pearl Dive Oyster Palace
• Petworth Citizen & Reading Room

Upscale Brunch of the Year: The nominee is a restaurant that demonstrates a high standard of dining excellence and service for its brunch in an upscale 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. 31, 2016.

• Convivial
• Del Campo
• Marcel’s by Robert Wiedmaier
• The Restaurant at Patowmack Farm
• The Source by Wolfgang Puck

Casual Brunch of the Year: 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. 31, 2016.

• Cava Mezze – Capitol Hill
• DGS Delicatessen
• Maketto
• Republic
• Sixth Engine

Favorite Fast Bites of the Year: 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. 31, 2016.

• Beefsteak
• Cava Grill
• Chase the Submarine
• G by Mike Isabella
• Taco Bamba Taqueria

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 foodservice 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. 31, 2016.

• barmini by José Andrés
• Indique
• Iron Gate
• Kapnos by Mike Isabella
• Royal

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. 31, 2016.

• B Side
• District Commons
• Jack Rose Dining Saloon
• Republic
• Roofers Union

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. 31, 2016.

• Bourbon Steak
• Charlie Palmer Steak
• Doi Moi
• Fiola
• minibar by José Andrés

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.

• Noe Alfaro, Republic
• Heather Berry, Bar Pilar
• Joseph Cassis, PassionFish Bethesda
• David Perry, RIS
• David Trezevant, Carmine’s Family Style Italian Restaurant

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.

• Julio Amador, Cork Wine Bar
• Christine Gibson, Iron Gate
• John Grace, The Hamilton
• Matthew McQuilkin, Pizzeria Paradiso
• Margaret Perry, Kyirisan

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. 31, 2016.

• The Bombay Club
• minibar by José Andrés
• Ripple
• RIS
• The Source by Wolfgang Puck

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.

• Mollie Bird, Kyirisan
• Jemil Gadea, Masseria
• Tiffany MacIsaac, Buttercream Bakeshop
• Brandon Malzahn, Fabio Trabocchi Restaurants
• Erin Reed, Blue Duck Tavern

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.

• Sasha Felikson, Doi Moi
• Ryan Ratino, Ripple
• Miranda Rosenfelt, Sally’s Middle Name
• Rob Rubba, Hazel
• Piter & Handry Tjan, Kobo and Sushiko

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. 31, 2016.

• Compass Rose Bar + Kitchen
• Daikaya
• The Daily Dish
• Duke’s Grocery
• Mandu, 18th Street

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. 31, 2016.

• Central Michel Richard
• Indique
• Iron Gate
• Proof
• The Red Hen

New Restaurant of the Year: A restaurant that must have opened between Dec. 1, 2015 and Dec. 31, 2016 and already distinguishes itself as a pacesetter in food, beverage and service.

• All Purpose
• Hazel
• Kobo
• Requin
• Whaley’s

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. 31, 2016.

• Fiola Mare
• minibar by José Andrés
• The Source by Wolfgang Puck
• Sushi Taro
• 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.

• Amy Brandwein, Centrolina
• Erik Bruner-Yang, Maketto, Paper Horse
• Austin Fausett, Proof
• Katsuya Fukushima, Bantam King, Daikaya and Haikan
• Tarver King, The Restaurant at Patowmack Farm

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. When the artisan is a restaurant or restaurant group, the products created must be utilized by chefs and/or restaurants outside of the maker’s restaurant group. The nominee must have been in business a minimum of one year by Dec. 31, 2016.

• Atlas Brew Works
• DC Brau Brewing Company
• Logan Sausage
• New Columbia Distillers/Green Hat
• Right Proper Brewing Company

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 5 years in the Metropolitan Washington area.

• Ari Gejdenson, Mindful Restaurants
• Ike Grigoropoulos, Dimitri Moshovitis, Ted Xenochristos and Brett Schulman, Cava Group, Inc.
• Jason and Max Kuller, Fat Baby Inc.
• Jamie Leeds, JL Restaurant Group
• Daisuke Utagawa, Katsuya Fukushima and Yama Jewayni, Daikaya Group

Be a part of the celebration. Buy your tickets online.

RAMMY Awards Gala
Walter E. Washington Convention Center
Sunday, July 30
Reception @5pm
$325
21+