The Restaurant Association Metropolitan Washington released its list of finalists in 20 categories for the 2026 RAMMY Awards tonight.
One of the most-watched categories is New Restaurant of the Year. Notably, the list of nominees is dominated by a new class of ambitious DC restaurants serving cuisines from Africa and the African diaspora in the Caribbean: Eric Adjepong’s Ghanaian tasting spot Elmina, the sleek Caribbean newcomer Isla, and chef Marcus Samuelsson’s hotel eatery Marcus DC. They’re joined by Stephen Starr’s revamp of The Occidental and chef Suresh Sundas’s H Street Indian spot Tapori.
A new category this year—Content Creator of the Year—honors restaurant influencers and social media personalities, and will be selected entirely be write-in votes.
The nominee pool is limited because every restaurant must be a current member of RAMW. Most are picked by an anonymous panel of food writers and experts, but the public can vote for winners in five categories: favorite gathering place, best brunch, hottest sandwich shop, best bar, and best content creator. Those are denoted by asterisks below. Voting, conducted via NBC Washington, opens on April 20 and continues through May 17.
Winners will be announced at The RAMMYS, held on Monday, June 29, 2026 at Arena Stage’s Mead Center for American Theater.
Here are the nominees….
New Restaurant of the Year: “A restaurant that must have opened between January 1, 2025 and December 31, 2025 and already distinguishes itself as a pacesetter in food, beverage, and hospitality.”
- Elmina
- ISLA
- Marcus DC
- The Occidental
- Tapori
Formal Fine Dining Restaurant of the Year: “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.”
- Albi
- Dōgon by Kwame Onwuachi
- Elyse
- Rania
- Rooster & Owl
Upscale Casual Restaurant of the Year: “A restaurant that demonstrates a high standard of dining excellence and service in an upscale casual environment.”
- Joon
- Moon Rabbit
- Osteria Mozza
- Pascual
- Perry’s
Casual Restaurant of the Year: “The nominee is a restaurant that demonstrates a dedication to dining excellence, service, and value in a casual environment.”
- Ellē
- La Bonne Vache
- Purple Patch
- Taqueria Xochi
- Tsehay Ethiopian
Fast Casual Restaurant of the Year: “This nominee is a delicatessen, quick-serve restaurant, bakery, mobile food vendor, or coffee shop (with food menu) that demonstrates a dedication to good food and good service in a fast-casual environment.”
- Andy’s Pizza
- Call Your Mother
- Queen Mother’s Kitchen
- San Pancho
- Yellow
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 the education of its staff.”
- Bourbon Steak DC
- Fiola
- Lulu’s Winegarden
- Lutèce
- Maydān
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 the education of its staff.”
- Amazonia
- Cucina Morini
- Rania
- Residents Café & Bar
- Your Only Friend
Beer Program of the Year: “The establishment is distinguished by the quality, diversity, clarity, and value of its beer program. Brewery restaurants and brewpubs 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 the education of its staff.”
- Franklin Hall
- Pizzeria Paradiso
- Red Bear Brewing Co.
- Solace Outpost
- Wunder Garten
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.”
- Causa
- Imperfecto
- Joe’s Seafood, Prime Steak & Stone Crab
- MITA
- Old Ebbitt Grill
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.”
- Matt Adler, Cucina Morini and Caruso’s Grocery
- Amy Brandwein, Centrolina and Piccolina da Centrolina
- Matt Conroy and Isabel Coss, The Popal Group
- Rubén García, Casa Teresa
- Jeremiah Langhorne, The Dabney
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.”
- Paolo Dungca, Kayu
- Guy-René Gerin, L’Ardente
- Anthony Jones, Marcus DC
- Alam Méndez, Apapacho Taqueria
- Martel Stone, Dōgon by Kwame Onwuachi
Pastry Chef or Baker of the Year: “The nominee is a restaurant pastry chef or baker who prepares desserts, baked goods, or breads and demonstrates a high standard of excellence and culinary artistry. The nominee serves as an inspiration to other food professionals.”
- Susan Bae, Moon Rabbit
- Gianpier Flores, The Occidental
- Bridie McCulla, Northside Social
- Rosie Nguyen, Rose Ave Bakery
- Rachel Sherriffe, Marcus DC
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.”
- Trisha Custodio, Sfoglina Van Ness, Fabio Trabocchi Restaurants
- Todd Hunt, Oak Steakhouse Alexandria
- Lauren Montana, Pizzeria Paradiso
- Debby Portillo, 2Fifty Texas BBQ
- Juan Ramirez, Bastille Brasserie & Bar
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.”
- Ingrid Arteaga, Open Road
- Estela Catarino, Ama
- José Martínez, MITA
- Raul Pineda, Perry’s
- Jose Luis Salgado, Zinnia
Restaurateur of the Year: “The nominee must be a working restaurateur or restaurant group who sets high standards in restaurant operations and entrepreneurship.”
- David Deshaies and Eric Eden, Garden Hospitality
- Fernando González, 2fifty Texas BBQ
- Enrique Limardo and Ezequiel Vázquez-Ger, Seven Reasons Group
- Michael Rafidi, Albi, Yellow, La’ Shukran
- Stephen Starr, Starr Restaurant Group
*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 – indoors or outdoors – and good vibes are as important as the food and drink.”
- Cafe Milano
- Jane Jane
- Le Diplomate
- Old Ebbitt Grill
- SOST
*Best Brunch of the Year*: “The nominee is a restaurant that demonstrates a high standard of dining excellence and service for its brunch in a formal, upscale, or casual environment. Brunch may be offered as full-service, buffet, or prix fixe.”
- dLeña
- I Egg You
- Matt & Tony’s
- Ruthie’s All Day
- Unconventional Diner
*Best Bar of the Year*: “The nominee is an establishment whose primary focus is beverages in a casual or upscale environment, with or without food. Patrons are there for the drinks, the atmosphere, decor, and the hospitality.”
- Cana
- El Presidente
- Press Club
- Service Bar
- Silver Lyan
*Hottest Sandwich Spot of the Year*: “This nominee is a casual restaurant, quick-serve, or mobile food vendor with a menu dedicated to creative and delicious sandwiches that demonstrate excellence and skill.”
- 2Fifty Texas BBQ
- Celebrity Delly
- Joia Burger
- SOKO Butcher
- Your Only Friend
Ike Allen covers politics, food, culture, and transportation in DC and writes the monthly Hidden Eats column for the magazine. He grew up in DC.
