Wilmington’s Own, Bardea, Named Semi-Finalist For Prestigious National Award

Bar with drinks

Wilmington has many amazing restaurants throughout the city. While some have recently seen attention from Guy Fieri, Bardea Food & Drink has been nominated as a semi-finalist by the James Beard Foundation for the 2019 Best New Restaurant award. This is quite an honor seeing only 30 other restaurants from around the country have made the semi-finalist list. According to the website, the finalists for this award will be announced on Wednesday, March 27, from a press conference in Houston. The winner will then be acknowledged at the James Beard Awards Gala, which is scheduled for Monday, May 6, in Chicago. 

More About Bardea

From Italian roots, this restaurant specializes in interpretive Italian cuisine. After 5 years, Scott Stein and Chef Antimo DiMeo brought the concept to life in 2018 which was met with rave reviews

Check out some recent coverage about Bardea on The Wilmington Show

 

More About James Beard Foundation

The national nonprofit focuses on celebrating and nurturing individuals who make America’s food culture more delicious, sustainable, and of course diverse. This foundation is named after James Beard, someone who is pseudonymous with American Cooking. According to their website, he was anointed the “Dean of American cookery” by the New York Times in 1954. He is credited to have laid the groundwork for the food revolution that has put America at the forefront of global gastronomy. He was the “pioneer foodie, host of the first food program on the fledgling medium of television in 1946, the first to suspect that classic American culinary traditions might cohere into a national cuisine, and an early champion of local products and markets.” Beard inspired a generation of American chefs and cookbook authors who have changed the way we view and eat food.

Summarised from the article, Here Are the 2019 James Beard Awards Restaurant and Chef Semifinalists from Eater.com

Photo, courtesy of Bardea Food & Drink.

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