You are here

The RAMMYS

Presented by the Restaurant Association Metropolitan Washington (RAMW), The RAMMY Awards Gala honors the exceptional ability and accomplishments of the hard-working individuals and organizations of the region’s restaurants and foodservice community. Named the #1 Food & Restaurant event by BizBash Magazine since 2009, The RAMMYS celebrate one of Metropolitan Washington’s greatest assets: its restaurants.

The winners will be announced at the 34th Annual RAMMY Awards Gala on Sunday, June 12, 2016, at the Walter E. Washington Convention Center. Click for more information regarding the awards and sponsorship opportunities, email therammys@ramw.org or call 202-331-5990. Click here to purchase individual tickets to the event.

The finalists for the 2016 RAMMY Awards are:

Joan Hisaoka Allied Member of the Year: Chosen by the RAMW Executive Committee and presented to an Allied member who best exemplifies commitment to and support of RAMW.

  • Acme Paper & Supply Company
  • Coastal Sunbelt Produce
  • Events DC
  • Republic National Distributing Company
  • USI Insurance Services

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 over and over again. The great atmosphere and good vibes are as important as the food and drink. The nominee must have been open for at least 5 years prior to December 1, 2015.

  • 1905
  • ChurchKey
  • Martin's Tavern
  • Northside Social Coffee & Wine
  • Room 11

Upscale Casual Brunch: The nominee is a restaurant that demonstrates a high standard of dining excellence and service for its brunch in an Upscale Casual 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 December 1, 2015.

  • Blue Duck Tavern
  • Fiola Mare
  • Kapnos by Mike Isabella
  • Osteria Morini
  • The Source by Wolfgang Puck

Everyday Casual Brunch: 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 December 1, 2015.

  • DGS Delicatessen - DC
  • Duke's Grocery
  • Republic
  • Tico
  • Vinoteca

Favorite Fast Bites: 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 December 1, 2015.

  • Bub and Pop's
  • Cava Grill - Chinatown
  • G by Mike Isabella
  • Red Apron Butcher - Union Market
  • Taco Bamba Taqueria - Falls Church

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 December 1, 2015.

  • 2 Birds 1 Stone
  • barmini by José Andrés
  • Del Campo
  • Kapnos by Mike Isabella
  • Tico

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 December 1, 2015.

  • The Arsenal at Bluejacket
  • Granville Moore's
  • Jack Rose Dining Saloon
  • Republic
  • Right Proper Brewing Company

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 December 1, 2015.

  • 2941 Restaurant
  • Bourbon Steak
  • Charlie Palmer Steak
  • Le Diplomate
  • The Red Hen

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.

  • Jorge Martinez, The Source by Wolfgang Puck
  • Jim Mayo, PassionFish Reston
  • Aniko Olah, Martin's Tavern
  • Yovani Peralta, B Too
  • Andrea Raiello, Water & Wall

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.

  • Carlos Fernandez, Best Buns Bread Company
  • Margarita Krivchikova, Belga Cafe
  • Sudhir Kumar, Indique
  • Jennifer Lucy, Estadio
  • Atul Narain, Rasika

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 December 1, 2015. 

  • Bourbon Steak
  • Fiola
  • Iron Gate
  • Rasika
  • 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.

  • Jemil Gadea, Masseria
  • Eva Kronenburg, Convivial
  • Alex Levin, Osteria Morini
  • Bridie McCulla, Northside Social, The Liberty Tavern, Lyon Hall
  • Tressa Wiles, Bayou Bakery

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.

  • Erin Clarke, Casa Luca
  • Brad Deboy, Blue Duck Tavern
  • Jonah Kim, Yona
  • Piter and Handry Tjan, Sushiko
  • James Wozniuk, Maketto

Everyday Casual Dining 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 December 1, 2015.

  • Bar Pilar
  • Daikaya
  • The Fainting Goat
  • Pearl Dive Oyster Palace
  • Pizzeria Orso

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 December 1, 2015.

  • Le Diplomate
  • Osteria Morini
  • Sushiko
  • The Red Hen
  • Zaytinya

New Restaurant of the Year: A restaurant that must have opened between December 1, 2014 and November 30, 2015 and already distinguishes itself as a pacesetter in food, beverage and service.

  • Centrolina
  • Clarity
  • Convivial
  • Maketto
  • Masseria

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 December 1, 2015.

  • Iron Gate
  • Marcel's by Robert Wiedmaier
  • Rasika
  • Restaurant Eve
  • 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, Toki Underground, Maketto
  • Scott Drewno, The Source by Wolfgang Puck
  • Tarver King, The Restaurant at Patowmack Farm
  • Cedric Maupillier, Mintwood Place, Convivial

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. The nominee must have been in business a minimum of one year by December 1, 2015.

  • DC Brau Brewing Company
  • Port City Brewing Company
  • Don Ciccio & Figli
  • Green Hat/New Columbia Distillers
  • One Eight Distilling

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.

  • Cava Group (Cava Grill, Cava Mezze, Cava Foods, Sugo)
  • Gruppo FT Restaurants (Fiola, Fiola Mare, Casa Luca)
  • JL Restaurant Group  (Hank's Oyster Bar, Hank's Pasta Bar, The Twisted Horn)
  • Mike Isabella Concepts (Graffiato, Kapnos, G, Kapnos Taverna, Pepita, Yona, etc)
  • Paul Ruppert, Warehouse Industries (Room 11, Crane & Turtle, Petworth Citizen, Slim's Diner)

 

LEARN MORE