The Restaurant Association Metropolitan Washington Announces

The 2011 RAMMY Nominees

WASHINGTON, DC (March 22, 2011) – In the Washington, DC Metropolitan area restaurant

industry, few awards hold the same esteem as the respected RAMMY awards. Tonight
ramped up the “RAMMY season” captivating the DC restaurant community and dining public
alike. Tonight, restaurateurs, chefs and key restaurant industry players attended the highly
anticipated event at The Ritz-Carlton in Washington, DC as the Restaurant Association
Metropolitan Washington announced the 2011 RAMMY Award Nominees.

“This year’s theme ‘Carnevale da Cuisine’ gives us the chance to celebrate this colorful, crazy
business we call the restaurant industry,” said Lynne Breaux, President of RAMW. “They
always say what a huge honor it is just to be nominated. Well, with The RAMMY Awards, the
cliché is true.”

Selecting the RAMMY nominees, and ultimately the winners, involves two separate panels of
judges, the voting public and, for just one award – the Joan Hisaoka Associate Member of the
Year – the RAMW Executive Committee.
Any RAMW member is eligible for nomination as long as they qualify for the given category.
The nominees are then reviewed by an anonymous panel of esteemed food/restaurant
writers, educators and HR professionals who ultimately select the five finalists in each of the
categories announced tonight.
The public will decide the winners in four categories: Voter’s Favorite Restaurant,
Neighborhood Gathering Place, Hottest Restaurant Bar Scene and Power Spot of
the Year. The winners in these categories are determined entirely by the public vote tallies.
Votes can be cast through a special ballot appearing in The Washington City Paper on April
28 or online at ramw.org
2011 RAMMY Finalists:

Fine Dining Restaurant

The nominee is a restaurant that demonstrates a high standard of excellence in food, service and
atmosphere and shows dedication to sophisticated culinary techniques. The nominees in this category
must have opened prior to December 1, 2009.

Bourbon Steak, Washington, DC; Michel Richard Citronelle, Washington, DC;

Rasika, Washington, DC; The Source by Wolfgang Puck, Washington, DC;
Trummer’s on Main, Clifton, VA
Upscale Casual Restaurant
The nominee is a restaurant that demonstrates a high standard of dining excellence. The nominees in
this category must have opened prior to December 1, 2009.

Bibiana, Washington, DC; Birch & Barley, Washington, DC; The Liberty Tavern,
Arlington, VA; Proof, Washington, DC; Tabard Inn, Washington, DC

Neighborhood Gathering Place

This nominee is a restaurant that demonstrates a high standard of quality and congeniality rooted in
its neighborhood.

Bar Pilar, Washington, DC; Bastille, Alexandria, VA; EatBar, Arlington, VA; Perry’s,
Washington, DC; Ted’s Bulletin, Washington, DC

New Restaurant
A restaurant that must have been opened between December 1, 2009 and November 30, 2010 and
already distinguishes itself as a pacesetter in food, beverage and service.

Estadio, Washington, DC; Kushi, Washington, DC; Michel by Michel Richard, Tysons Corner,
VA; Pizzeria Orso, Falls Church, VA; ris, Washington, DC

Chef of the Year

The nominee is an executive chef or chef de cuisine who demonstrates consistent standards of
excellence and serves as an inspiration to other food professionals. The nominee displays a
dedication to the artistry of food, exhibits an ongoing commitment to the community and may be
from any type of establishment.

Bertrand Chemel - 2941, Falls Church, VA; Todd Gray – Equinox, Washington, DC; Haidar
Karoum – Proof, Washington, DC; Vikram Sunderam - Rasika, Washington, DC; Bryan
Voltaggio – VOLT, Frederick, MD

Rising Culinary Star

The nominee is an “up and coming” chef who demonstrates exemplary talent, shows leadership and
promise for the future. The nominee must have been an executive chef for no more than five years.

Will Artley – Evening Star Café, Alexandria, VA; Kyle Bailey – Birch & Barley, Washington,
DC; Justin Bittner – Bar Pilar, Washington, DC; Shannon Overmiller - The Majestic,
Alexandria, VA; Javier Romero – Taberna del Alabardero, Washington, DC

Pastry Chef
The nominee is a restaurant pastry chef who prepares desserts and pastries and demonstrates a high
standard of excellence and culinary artistry. The nominee serves as an inspiration to other food
professionals.
Rebekka Baltzell – Restaurant Eve, Alexandria, VA; Fabrice Bendano - Adour,
Washington, DC; Chris Kujala – ris, Washington, DC; Tiffany MacIsaac - Neighborhood
Restaurant Group, Washington DC & VA; Tom Wellings - Equinox, Washington, DC

Wine Program
The restaurant 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. The nominee continues to break new ground in education of its staff.

2941, Falls Church, VA; Michel Richard Citronelle, Washington, DC; Cork,
Washington, DC; Dino, Washington, DC; Taberna del Alabardero, Washington, DC

Mixology/ Beverage Program

The member restaurant is distinguished by the quality, diversity, creativity, clarity and value of its
beverage program. The nominee’s beverage program best suits the cuisine and style of the restaurant
while enhancing the restaurant experience.

Bourbon Steak, Washington, DC; ChurchKey, Washington, DC; Founding Farmers,

Washington, DC; Proof/Estadio, Washington, DC; Tabard Inn, Washington, DC

Hottest Restaurant Bar Scene

This nominee is a restaurant or hotel bar that is innovative with an energetic scene (atmosphere,
drink menu, etc.) with a hip and eclectic crowd and is a great people watching and meeting place.

Bourbon Steak, Washington, DC; Chef Geoff – Tysons Corner, VA; Estadio,
Washington, DC; Masa 14, Washington, DC; PS7s, Washington, DC

Power Spot
The nominee is a restaurant frequented by movers, shakers and decision makers. It best exemplifies
“how the nation’s capital works.”

The Bombay Club, Washington, DC; Carmine’s, Washington, DC; Equinox,

Washington, DC; The Palm, Washington, DC; The Source by Wolfgang Puck,
Washington, DC

Restaurant Employee of the Year

Julie Albert - Brasserie Beck/Marcel's, Washington, DC; Freddy Bastidas - Blue Duck
Tavern, Washington, DC; Estaban Gueverra- Dino, Washington, DC; Ryme Lansari -
Café Atlantico/minibar, Washington, DC; Adam Sackett - PS7's Restaurant, Washington,
DC
Restaurant Manager of the Year

Reagan Corbett Jackson 20, Alexandria, VA; Dan Festa – Morton’s The
Steakhouse, Washington, DC; Ryan McCarthy – DC Coast, Washington, DC; Atul
Narain – Rasika, Washington, DC; Hans Olson – Clyde’s of Reston, Reston, VA

Joan Hisaoka Associate Member of the Year

Adams-Burch; BB&T; EagleBank; Fiji Water; The Ritz-Carlton Washington, DC;

SYSCO Food Services of Baltimore

About The RAMMYS

Known as the “Oscars of DC area restaurants”, the RAMMY Awards recognize and award
excellence and achievement in the DC Metropolitan restaurant industry. The first Restaurant
Awards Gala was held in 1982 and was attended by several dozen industry players. Twenty
nine years later, The RAMMY Awards have grown to over 1600 attendees and have served as
a benchmark of success and prestige for nominees and RAMMY award winners.

The 2011 RAMMY Award winners will be announced at the RAMMY gala on June 26, 2011 at
the Marriott Wardman Park Hotel in Washington, DC. The theme of the 2011 RAMMY
Awards is “Carnevale da Cuisine,” and celebrates the international and multi-cultural
carnevale of cuisine the DC area offers. Tickets to the RAMMYS may be purchased by calling
202.331.5990 or by email at rammys@ramw.org.

About the Restaurant Association Metropolitan Washington

Established in 1920, the Restaurant Association Metropolitan Washington’s vision was to
unite restaurateurs and food service industry professionals of the Washington area. Today,
RAMW, a trade association, has more than 700 members in Washington, DC, Northern
Virginia and Maryland and serves as the voice of establishments ranging from casual eateries
to internationally acclaimed fine dining restaurants. For over 90 years RAMW has been
"fighting for the right to eat, drink and be merry, hospitably, responsibly and profitably®.”
For more information go to www.ramw.org.

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