Dining

Bazaar Meat, Robuchon, Blau up for James Beard Awards

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Bazaar Meat’s Tortilla Sacromonte incorporates off-the-wall animal parts like kidney, sweetbreads and bone marrow.
Photo: Christopher DeVargas

Semifinalists for the 2015 James Beard Awards were announced today and Las Vegas restaurants and chefs are well-represented this year:

Bazaar Meat by José Andrés, which opened last year at SLS, is nominated in the Best New Restaurant category.

The chefs of Joël Robuchon at MGM Grand are semifinalists—Claude Le Tohic is nominated as Outstanding Chef and Salvatore Martone as Outstanding Pastry Chef. Robuchon is also nominated in the Outstanding Service category.

Claude Le Tohic.

Elizabeth Blau, whose company Blau and Associates operates Simon at Palms Place, Honey Salt and Made L.V., is up for the award of Outstanding Restaurateur.

Chef Mathieu Chartron of Restaurant Guy Savoy at Caesars Palace is nominated in the Rising Star of the Year category.

Mitsuo Endo of Raku is once again nominated in the regional category Best Chef: West.

For the complete list of semifinalists, click here. Finalists in the Restaurant and Chef categories and nominations for the Book, Journalism, Broadcast Media and Restaurant Design Awards will be announced on March 24, and the annual James Beard Awards gala celebrating the winners will be held at the Lyric Opera in Chicago on May 4.

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Brock Radke

Brock Radke is an award-winning writer and columnist who currently occupies the role of managing editor at Las Vegas Weekly ...

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