Bartolotta Ristorante Di Mare Ivy Awards

Only 3 restaurants and 3 hotel and noncommercial operations are honored with an Restaurants & Institutions Ivy Award in America per year. Congratulations to BARTOLOTTA Ristorante di Mare for being named one of them in 2008

BARTOLOTTA shares this year’s restaurant Ivy Award honors with the acclaimed Thomas Keller’s Per Se in New York City and Grant Achatz’s Alinea in Chicago. The three hotel and noncommercial operations winners were Charlie Palmer’s Hotel Healdsburg in Healdsburg, California, the Presbyterian Hospital of Plano’s Five Star Dining program in Plano, Texas and the University of Massachusetts in Amherst, Massachusetts.

This honor is based on their outstanding record of overall excellence. Bartolotta, Ristorante di Mare will be inducted into the Ivy Society on May 18, 2008 at the Gala Ivy Awards Celebration and Dinner in Chicago, and will be featured in the May 1 issue of Restaurants & Institutions.

The Ivy is one of the industry's most prestigious and coveted awards, given only to those operations that meet the highest standards for food, hospitality and service.

The selection of this year’s Ivy Awards winners began when representatives from previous Ivy-winning operations—which include such notables as “21” Club in New York City, Charlie Trotter’s in Chicago, Commander’s Palace in New Orleans and Chez Panisse in Berkeley, California—were invited to nominate restaurants, hotels and noncommercial operations that they believe exemplify the Ivy standards of excellence.

An Ivy Award-winning operation is a member of the Ivy Society as long as it remains in existence, and representatives from previous winners are invited each year to attend the annual awards dinner held in May during the National Restaurant Association Restaurant Hotel-Motel Show.

Each year, past Ivy winners nominate a slate of meritorious independent restaurants, hotels and noncommercial operations for consideration. Then the 140,000 readers of R&I vote for those operations they consider most deserving of this high honor. The result is recognition by one's peers and a distinction that is unparalleled in the food service industry.