Ricotta, squash blossoms and tomato pizza from Pizzeria Mozza and chef Nancy Silverton. (Christine Cotter / Los Angeles Times)
Chef Michael Cimarusti of Providence and Connie and Ted’s is nominated for best chef West. (Bret Hartman / For The Times)
The interior of Cimarusit’s Providence. (Lawrence K. Ho / Los Angeles Times)
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Chef Suzanne Goin, left, and wine director Caroline Styne, co-owners of Tavern Restaurant in Brentwood and Lucques. Goin is nominated for outstanding chef and Styne is nominated for outstanding restaurateur. (Mel Melcon / Los Angeles Times)
Alaskan black cod with chocolate persimmons, fennel, radish and pomegranate salsa, from Lucques. (Mel Melcon / Los Angeles Times)
Jon Shook, left, and Vinny Dotolo of Animal, above, and Son of a Gun in Los Angeles are nominated for best chef West. (Ringo H.W. Chiu / For The Times)
Lobster roll with celery and lemon aioli from Son of a Gun. (Ricardo DeAratanha / Los Angeles Times)
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Fried chicken sandwich with spicy B&B pickle slaw and rooster aioli from Son of a Gun. (Ricardo DeAratanha / Los Angeles Times)
“Sweet” by Valerie Gordon of Valerie Confections was nominated for a James Beard Foundation book award. (Ricardo DeAratanha / Los Angeles Times)
Sherry Yard, pastry chef at Spago, will be inducted into the James Beard Who’s Who of Food and Beverage. (David Karp / For The Times)
