R&I Celebrates the 2009 Ivy Award Winners
Cafe Boulud and Bouchon were among the six winners honored at a gala celebration May 17 at Chicago's Field Museum.
-- Restaurants & Institutions, May 18, 2009
| The Ivy Awards |
| Full coverage of Ivy Winners past and present |
[PRESS RELEASE] CHICAGO—Restaurants & Institutions has announced the recipients of its 39th annual Ivy Awards. The Ivys are one of the oldest and most-coveted accolades in the foodservice industry. The six winners were honored in at the Field Museum in Chicago on May 17, 2009, at a gala Ivy Awards Dinner and Celebration, an event that coincides with the National Restaurant Association's Restaurant Hotel-Motel Show.
As is tradition, the Ivy Award recipients were nominated for consideration by past Ivy winners and were chosen by the readers of R&I through a ballot in the magazine's January issue.
"These deserving and inspiring operators exhibit a standard of excellence in food and service and an innovative spirit that has won them the recognition of their peers-and for that, they earn our highest praise," said Kelly Killian, editor-in-chief of Restaurants & Institutions.
The 2009 Ivy Awards were presented to:
Abacus, Dallas
A shining star in the local culinary scene, Chef Kent Rathbun's restaurant combines globally influenced fine dining with a hearty dose of Southern hospitality.
Apple Pie Bakery Café, Hyde Park, N.Y.
The most casual-and the busiest-of the Culinary Institute of America's restaurants boasts the same standard of excellence as its campus siblings and is a favorite with students and nonstudents alike.
Bouchon, Yountville, Calif.
Thomas Keller's bustling French bistro down the road from The French Laundry is authentic through and through, from its traditional menu to the mosaic tiles on the floor.
Café Boulud, New York City
A neighborhood haunt of the haute kind: Daniel Boulud's eclectic restaurant is known for its four-part seasonal, French country, vegetarian and international menu.
Oregon State University, Corvallis, Ore.
The university is committed to staying in touch with students' changing tastes, and that dedication shows in the impressive variety of ethnic dishes-from Asian pho to Mexican tamales-and locally sourced ingredients.
Virginia Polytechnic Institute and State University, Blacksburg, Va.
Virginia Tech excels in presenting high-quality fare in a marketplace-style setting, and students give the food an A+, thanks to menus that include rib-eye steaks and Maine lobster.
The selection of this year's Ivy Award winners began when representatives from previous Ivy-winning operations-which include such notables as Fleur de Lys in San Francisco and Blackbird in Chicago-were invited to nominate restaurants, hotels and noncommercial operations that they believe exemplify the Ivy standards of excellence. Nominees appeared on a ballot in Restaurants & Institutions' January 2009 issue, and the magazine's 120,000 readers were allowed to cast votes for their choices.
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