As the James Beard Foundation Awards were announced from New York’s Lincoln Center this evening, our local food community kept its fingers crossed in hopes that Gerard Craft, chef-owner of the Niche family of restaurants, would finally walk away with one of the culinary community’s highest honors. Unfortunately, Craft, a three-time finalist and four-time semifinalist in the foundation’s Best Chef: Midwest category, did not take home the medal. The title went to Tory Miller of L’Etoile in Madison, Wis.

Other chefs vying for the Best Chef: Midwest title were: Colby Garrelts of Bluestem in Kansas City, Mo., Justin Aprahamian of Sanford in Milwaukee, Wis., and Lenny Russo of Heartland Restaurant & Farm Direct Market in St. Paul., Minn.

— Photo by Greg Rannells

Congratulations to chef Josh Galliano, who was named The People’s Best New Chef: Midwest by Food & Wine magazine today. The accolade comes less than 48 hours after Galliano’s tenure as executive chef at Monarch came to a close; the Maplewood restaurant shuttered for good after dinner service this past Saturday. Galliano bested 10 other chefs in the running for the regional title, including the only other area chef to be nominated – Cassy Vires, chef-owner of Home Wine Kitchen. This is the second consecutive year that Galliano has been nominated for the award, which is based on a people’s vote.

Galliano is also a semi-finalist for a 2012 James Beard Foundation Award in the Best Chef: Midwest category. The James Beard Foundation will announce finalists on Monday, March 19.

Gourmet salad and salad wrap restaurant Green Bean is coming to 232 N. Euclid Ave. Co-owners Nick Guzman and Sarah Haselkorn will be opening their 20-seat, fast-casual, counter-style eatery in the space formerly occupied by consignment shop Something Special by Lillian.

Guzman told The Scoop that Green Bean will offer a slate of unique salads and salad wraps made with local products. The menu includes both pre-designed items that offer a twist on classics like a cobb or Caesar salad, as well the option to customize your own bed of greens or healthy wrap. While vegetarians and vegans can certainly fill up at Green Bean, Guzman emphasized that the eatery is “not a vegetarian place,” since animal products and byproducts like meats and cheeses are options for salads and wraps. The menu was designed by chef Peter Pastan, a 2011 James Beard Foundation Award nominee in the Best Chef Mid-Atlantic category. Pastan operates Obelisk and 2 Amys pizzeria in Guzman and Haselkorn’s native Washington, D.C.

With respect to adult beverages, Green Bean will sell bottled craft beers and has plans to specialize in keg wine, a trend on both coasts that has yet to arrive in St. Louis. Guzman and Haselkorn will be in discussions with Pushback Winery to make its wines among the first Green Bean makes available in keg form.

Look for Green Bean to start the salad tossing the week of September 19. The restaurant will be open daily for lunch, with service continuing through dinner hours.