Birmingham’s Highlands Bar and Grill a finalist in two James Beard categories
Highlands Bar and Grill (contributed)
For the eighth year in a row, Birmingham’s Highlands Bar and Grill is a finalist for the James Beard Foundation Award for the most outstanding restaurant in the country.
Highlands’ Dolester Miles was also named a finalist for best pastry chef in the country.
Finalists were announced this morning from the semifinalists that were named last month.
The James Beard Foundation Awards are considered the pinnacle of success for restaurants in the United States. Five semifinalists were named in each category from 20 semifinalists, and it all began with 20,000 submissions. Winners will be announced May 2 at a gala in Chicago.
Up against Highlands for outstanding restaurant this year are the Spotted Pig and Momofuku in New York, Alinea in Chicago and Frasca Food and Wine in Boulder, Colorado.
A Highlands Bar and Grill dessert. (Bob Blalock/Alabama NewsCenter)
Miles is up against pastry chefs from Chicago, Los Angeles, New York and Cambridge, Massachusetts.
Frank Stitt, owner and executive chef of Highlands Bar and Grill, previously won the Beard Award for best chef in the Southeast. The Bright Star in Bessemer won the foundation’s America’s Classic award in 2010, and Chris Hastings of Birmingham’s Hot and Hot Fish Club won for best chef in the South in 2012.
In the journalism awards’ category of food and health, Birmingham-based Cooking Light magazine is a finalist.
Alabama had three semifinalists for best chef in the South that were not named finalists: Rob McDaniel of SpringHouse in Alexander City, David Bancroft of Acre in Auburn, and Bill Briand of Fisher’s Upstairs at Orange Beach Marina in Orange Beach.
