Bay Area restaurants stole the show among nominees for this year’s James Beard Foundation Awards, among the most important honors in the food industry.

Two of the five finalists for the nation’s Best New Restaurant award hail from San Francisco: In Situ, Corey Lee’s restaurant in the San Francisco Museum of Modern Art and Tartine Manufactory, the Mission sequel to Tartine Bakery.

The Bay Area also notched 40 percent of the nominees in the country’s Outstanding Chef category, with fine dining leaders Christoper Kostow of The Restaurant at Meadowood (St. Helena) and David Kinch of Manresa (Los Gatos) up for the honor, alongside Gabrielle Hamilton of Prune (New York), Donald Link of Herbsaint (New Orleans) and Michael Solomonov of Zahav (Philadelphia).

Lee also earned a nod for his work at his 4-star restaurant, Benu, in the regional chef category, alongside Dominique Crenn of Atelier Crenn. Past regional winners include State Bird’s Stuart Brioza and Nicole Krasinski (2015) and Coi’s Daniel Patterson (2014).

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San Francisco’s Quince is up for Outstanding Restaurant; the last time a local restaurant took that award was 2014, when the Slanted Door won. In other national categories: Belinda Leong and Michel Suas of B. Patisserie made the shortlist for Outstanding Baker, while Thad Vogler’s Bar Agricole was named a finalist in the Outstanding Bar Program category.

On the wine side, Miljenko “Mike” Grgich of Rutherford’s Grgich Hills Estate, an iconic figure in Wine Country who made his name in the seminal Judgment of Paris, is nominated for Outstanding Wine, Beer, or Spirits Professional.

Winners will be announced May 1.

The full list of nominees is below:

Best Chef: West (CA, HI, NV)

Michael Cimarusti, Providence, Los Angeles

Dominique Crenn, Atelier Crenn, San Francisco

Jeremy Fox, Rustic Canyon Wine Bar and Seasonal Kitchen, Santa Monica, CA

Corey Lee, Benu, San Francisco

Ludo Lefebvre, Trois Mec, Los Angeles

Travis Lett, Gjelina, Venice, CA

Best New Restaurant:

In Situ, San Francisco

Le Coucou, NYC

Olmsted, Brooklyn, NY

Pineapple and Pearls, Washington, D.C.

Tartine Manufactory, San Francisco

Outstanding Baker:

Ken Forkish, Ken’s Artisan Bakery, Portland, OR

Mark Furstenberg, Bread Furst, Washington, D.C.

Zachary Golper, Bien Cuit, Brooklyn, NY

Belinda Leong and Michel Suas, B. Patisserie, San Francisco

Greg Wade, Publican Quality Bread, Chicago

Outstanding Bar Program:

Arnaud’s French 75 Bar, New Orleans

Bar Agricole, San Francisco

Clyde Common, Portland, OR

Cure, New Orleans

The Dead Rabbit, NYC

Outstanding Chef:

Gabrielle Hamilton, Prune, NYC

David Kinch, Manresa, Los Gatos, CA

Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA

Donald Link, Herbsaint, New Orleans

Michael Solomonov, Zahav, Philadelphia

Outstanding Pastry Chef

Kelly Fields, Willa Jean, New Orleans

Maura Kilpatrick, Oleana, Cambridge, MA

Margarita Manzke, République, Los Angeles

Dolester Miles, Highlands Bar & Grill, Birmingham, AL

Ghaya Oliveira, Daniel, NYC

Outstanding Restaurant

Frasca Food and Wine, Boulder, CO

Highlands Bar and Grill, Birmingham, AL

Momofuku Noodle Bar, NYC

Quince, San Francisco

The Spotted Pig, NYC

Topolobampo, Chicago

Outstanding Restaurateur

Kevin Boehm and Rob Katz, Boka Restaurant Group (Boka, Girl & the Goat, Momotaro, and others), Chicago

JoAnn Clevenger, Upperline, New Orleans

Ken Oringer, Uni, Toro, Coppa, and others, Boston

Stephen Starr, Starr Restaurants (Le Coucou, Serpico, Upland, and others), Philadelphia

Caroline Styne, The Lucques Group (Lucques, a.o.c., Tavern, and others), Los Angeles

Outstanding Service

Blue Hill at Stone Barns, Pocantico Hills, NY

Galatoire’s Restaurant, New Orleans

Marea, NYC

Terra, St. Helena, CA

Zahav, Philadelphia

Outstanding Wine Program

Benu, San Francisco

Canlis, Seattle

Emeril’s New Orleans

Fig, Charleston, SC

Miller Union, Atlanta

Outstanding Wine, Beer, or Spirits Professional

Sam Calagione, Dogfish Head Craft Brewery, Milton, DE

Diane Flynt, Foggy Ridge Cider, Dugspur, VA

Miljenko Grgich, Grgich Hills Estate, Rutherford, CA

Aldo Sohm, Zalto Glass, NYC

Rob Tod, Allagash Brewing Company, Portland, ME

Rising Star Chef of the Year

Camille Cogswell, Zahav, Philadelphia

Zachary Engel, Shaya, New Orleans

Matt Rudofker, Momofuku Ssäm Bar, NYC

Jenner Tomaska, Next, Chicago

Brady Williams, Canlis, Seattle

Best Chef: Great Lakes (IL, IN, MI, OH)

Abraham Conlon, Fat Rice, Chicago

Sarah Grueneberg, Monteverde, Chicago

Beverly Kim and Johnny Clark, Parachute, Chicago

Lee Wolen, Boka, Chicago

Erling Wu-Bower, Nico Osteria, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Amy Brandwein, Centrolina, Washington, D.C.

Tom Cunanan, Bad Saint, Washington, D.C.

Rich Landau, Vedge, Philadelphia

Greg Vernick, Vernick Food & Drink, Philadelphia

Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Steven Brown, Tilia, Minneapolis

Justin Carlisle, Ardent, Milwaukee

Jorge Guzman, Brewer’s Table at Surly Brewing Co., Minneapolis

Kevin Nashan, Sidney Street Cafe, St. Louis

Kevin Willmann, Farmhaus, St. Louis

Best Chef: New York City (Five Boroughs):

Marco Canora, Hearth, Anita Lo

Annisa, Ignacio Mattos, Estela

Missy Robbins, Lilia, Brooklyn, NY

Jody Williams, Buvette Gastrothèque

Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)

Karen Akunowicz, Myers + Chang, Boston

Cassie Piuma, Sarma, Somerville, MA

Susan Regis, Shepard, Cambridge, MA

Benjamin Sukle, Birch, Providence, RI

Andrew Taylor and Mike Wiley, Eventide Oyster Co., Portland, ME

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR

Edouardo Jordan, Salare, Seattle

Katy Millard, Coquine, Portland, OR

Justin Woodward, Castagna, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, FL, LA, MS, PR)

Vishwesh Bhatt, Snackbar, Oxford, MS

Nina Compton, Compère Lapin, New Orleans

Jose Enrique, Jose Enrique, San Juan, PR

Slade Rushing, Brennan’s, New Orleans

Rebecca Wilcomb, Herbsaint, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

John Fleer, Rhubarb, Asheville, NC

Edward Lee, 610 Magnolia, Louisville, KY

Steven Satterfield, Miller Union, Atlanta

Ryan Smith, Staplehouse, Atlanta

Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Bryce Gilmore, Barley Swine, Austin

Steve McHugh, Cured, San Antonio

Hugo Ortega, Hugo’s, Houston

Steve Redzikowski, Acorn, Denver

Martín Rios, Restaurant Martín, Santa Fe

Jianyun Ye, Mala Sichuan Bistro, Houston