Hobnob nominated for James Beard Award

Hobnob nominated for James Beard Award

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DISH HOBNOB

The HobNob Restaurant has been announced as a semifinalist for national recognition by the James Beard Foundation for hospitality excellence.

For over six decades, the Hobnob, the classic 1954 supper club on the shores of Lake Michigan, has served its diners in style.

The iconic restaurant is now poised for national recognition as a leader in hospitality.

On Wednesday, the Hobnob, 277 Sheridan Road, Somers, was named by the James Beard Foundation as one of 20 semifinalists for Hospitality Excellence, competing with restaurants from San Francisco to Puerto Rico.

Presented by Capitol One, the 2020 James Beard Awards will mark the 30th anniversary of awards presented to the restaurant trade by the James Beard Foundation, a not-for-profit organization.

This year’s 23 competition categories include Best New Restaurant; Outstanding Wine, Spirits and Beer Producer; Outstanding Restaurateur and Outstanding Pastry Chef.

Recognition will also be awarded to chefs by state and/or region.

Wisconsin chefs Dane Baldwin, The Diplomat, Milwaukee; Karen Bell, Bavette La Boucherie, Milwaukee; and Sean Pharr, Mint Mark, Madison, have been nominated for Best Chef against chefs in seven Midwestern states.

Paul Bartolotta, owner of the Milwaukee-based Bartolotta restaurant group, has been nominated for Outstanding Restaurateur.

According to information on the James Beard Foundation website, the mission of the organization is “to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone.”

The 2020 finalists will be announced March 25 in Philadelphia, and the winners will be revealed on April 24 at the James Beard Foundation Media Awards.

The 2020 James Beard Awards Gala will take place May 4 at the Lyric Opera of Chicago.

“It’s very exciting to be considered for the Hospitality Award,” said Debbie Callis, Hobnob day office manager and event coordinator. “We always try our best”

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