The World's Top 100 Tasting Menus
Updated May 17, 2026
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Rank 1. Eleven Madison Park
Eleven Madison Park is a temple of control where everything—the suits, the glassware, the vegan roll with its gossamer crust—bears the obsessive stamp of Daniel Humm's vision. A tonburi quenelle mimics caviar; a radish tostada gleams with pumpkin seed butter. The kitchen's plant-based luxury is audacious and complete, though animal proteins remain available for those who ask.
- Forbes Travel Guide
- 5 Stars
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 3 Stars
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Rank 1. Benu
A tasting menu of deliberate, intricate construction begins with precise small bites and escalates through dishes like faux shark's fin soup and steamed shellfish cake before reaching the roasted quail, carved tableside and glazed with maple and soy. Corey Lee's kitchen works with patient precision, each course reimagined nightly, suggesting a chef determined to exhaust the possibilities of technique in service of flavor.
- Michelin Guide
- 2026 · 3 Stars
- AAA
- 2026 · Five Diamonds
- Forbes Travel Guide
- 5 Stars
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Rank 1. Le Bernardin
A Midtown room where diamond necklaces catch the light and Eric Ripert's kitchen moves with quiet confidence through pristine seafood—yellowfin tuna pounded thin over foie gras toast, salmon with horseradish emulsion—finished by a dark chocolate tart that tastes like technique perfected. French classicism with global reach, no tasting menu required.
- Forbes Travel Guide
- 5 Stars
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 3 Stars
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Rank 1. The French Laundry
Thomas Keller's Yountville kitchen applies classical French precision to impeccable ingredients in a dining room engineered down to the counter height. A progression might unfold from salmon tartare in a delicate cornet through butter-poached lobster and herb-roasted lamb to a chocolate gâteau finale. This is restaurant craft at its most exacting.
- Forbes Travel Guide
- 5 Stars
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 3 Stars
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Rank 1. Per Se
Thomas Keller's dining room floats above Central Park with the kind of spacious calm rare in this city, each table wrapped in its own sphere of privacy. The French kitchen moves with the seasons, turning pristine ingredients into refined gestures—"Oysters and Pearls" and an elaborate dessert anchor a menu that feels assured without strain. Service glides with genuine warmth, making formality feel like an embrace.
- Michelin Guide
- 2026 · 3 Stars
- Forbes Travel Guide
- 5 Stars
- AAA
- 2026 · Five Diamonds
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Rank 1. SingleThread
The Connaughtens' kitchen sits amid vineyards and their own farm, drawing on both for kaiseki-inflected cooking that opens with a botanical still life of small bites. Donabe vessels transform seafood and vegetables into delicate studies in restraint; knife work and plating speak a precise, Japanese-influenced language. What emerges is deeply personal—rooted in place, shaped by years abroad, uninterested in noise.
- Michelin Guide
- 2026 · 3 Stars
- AAA
- 2026 · Five Diamonds
- 2026 · Five Diamonds
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Rank 7. Jean‑Georges
Vongerichten's flagship overlooks Central Park with the confidence of a chef who has earned it. The egg toast with caviar arrives as prologue to a menu that pivots between French discipline and global improvisation—tomatillo with lemon verbena, black truffle with za'atar—each plate proposing a conversation between technique and audacity. This is cooking that knows what it is.
- AAA
- 2026 · Five Diamonds
- Forbes Travel Guide
- 5 Stars
- Michelin Guide
- 2026 · 2 Stars
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Rank 7. Atelier Crenn
Crenn's white-walled atelier channels a painter's precision, each seafood course glazed in silken sauces that speak to her Breton roots and California present. A grandmother's brioche and vegetables from Sonoma orchards anchor the pescatarian tasting menu in something tactile and real, even as desserts from Juan Contreras push toward pure invention.
- Michelin Guide
- 2026 · 3 Stars
- Forbes Travel Guide
- 5 Stars
- AAA
- 2026 · Four Diamonds
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Rank 7. Alinea
Grant Achatz orchestrates dinner as theater—vapor drifts across the table, hidden flavors emerge from diminutive courses, and tableside pyrotechnics render the plate obsolete. The evening oscillates between whimsy and precision, each course a small rupture in expectation, culminating in dessert painted directly onto bare wood.
- AAA
- 2026 · Five Diamonds
- Forbes Travel Guide
- 5 Stars
- Michelin Guide
- 2026 · 2 Stars
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Rank 7. Saison
A warehouse with a roaring hearth at its center, where chef Richard Lee balances playfulness and precision—opening with composed bites like tuna tartlette with strawberry, moving through rabbit saddle with morels or antelope ribeye with blueberries and black truffle croissant. The wine program spans all budgets with genuine warmth, and the whole enterprise feels like a private club where refinement and rusticity coexist without friction.
- AAA
- 2026 · Five Diamonds
- Forbes Travel Guide
- 5 Stars
- Michelin Guide
- 2026 · 2 Stars
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Rank 7. Gabriel Kreuther
Cream-colored banquettes and fine art frame the dining room at this Grace Building mainstay, where a boisterous bar anchors the ground floor and classical French technique meets global inspiration. The warm kugelhopf with chive fromage blanc and seasonal bass with wax bean ragout speak to a kitchen that honors tradition without apology, abetted by an old-school cheese trolley and a focused collection of Alsatian wines.
- Forbes Travel Guide
- 5 Stars
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 2 Stars
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Rank 7. Kumiko
Julia Momosé's dining bar pairs an exceptional Japanese spirits collection with sharp-uniformed servers who radiate genuine warmth across a room designed for lingering. The kitchen matches that precision—butter cabbage with ramp miso and katsuobushi, grilled Arctic char in shio koji beurre blanc—each plate calibrated as carefully as the cocktails beside it.
- The Pinnacle Guide
- 2026 · 3 Pins
- Spirited Awards
- 2025 · Winner · World's Best Bar
- AAA
- 2026 · Four Diamonds
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Rank 13. Atlas
Inside the St. Regis, Chef Freddy Money's restaurant pairs rotating fine art with a seasonal American menu enriched by European technique—lobster with smoked paprika butter, sherry-caramelized sweetbreads, Australian wagyu—all delivered in a room designed for celebration rather than restraint.
- Forbes Travel Guide
- 5 Stars
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 1 Star
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Rank 13. Blue Hill
On a Hudson Valley farm, Dan Barber orchestrates a tasting menu that treats vegetables as protagonists—radishes with browned butter, turnips with poppy seed, squash rendered to concentrated essence—interrupted by the occasional roasted retired dairy cow. The dining room holds the ritual formally: fine linens, crystal, a progression of small revelations that circles back to the site's dairy origins, ending in a dessert of milk forms and poached quince.
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 2 Stars
- Forbes Travel Guide
- 4 Stars
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Rank 13. Aubergine
In a historic hotel on Carmel's main drag, Justin Cogley orchestrates a tasting menu that marries classical discipline with contemporary flair—think cabbage tacos layered with caviar and braised treviso, or dry-aged beef brushed with wagyu XO. The dining room hums with understated refinement, and the wine list rewards close attention. It's cooking that feels rooted in place yet stubbornly its own.
- Forbes Travel Guide
- 5 Stars
- Michelin Guide
- 2026 · 2 Stars
- AAA
- 2026 · Four Diamonds
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Rank 13. Cara
- Forbes Travel Guide
- 5 Stars
- AAA
- 2026 · Five Diamonds
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Rank 13. Mugen
- Forbes Travel Guide
- 5 Stars
- AAA
- 2026 · Five Diamonds
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Rank 13. The Restaurant at Justin
Chef Rachel Haggstrom works the orchard and gardens surrounding this winery restaurant to compose a single tasting menu of exacting restraint. Snapper arrives shingled with potato, duck glistens with its own reduction—each plate argues that the best ingredient is the one grown a few steps away.
- Forbes Travel Guide
- 5 Stars
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 1 Star
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Rank 13. Daniel
A coffered dining room hung with Rosenquist paintings and Bernardaud porcelain chandeliers, where Upper East Side formality persists in artichoke ravioli with barigoule consomé and black cod arranged with the precision of a still life. Boulud's kitchen trades in classical French technique and pristine ingredients—the kind of place that measures its success in hushed conversations and anniversaries marked, not trends chased.
- Forbes Travel Guide
- 5 Stars
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 1 Star
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Rank 13. Atomix
In a Murray Hill brownstone, Junghyun Park channels Korean culinary tradition through technically assured contemporary cooking—black banana topped with monkfish liver and perilla leaves, langoustine over truffle gel and honey nut squash foam. The dark, earth-toned room and sunken counter cultivate an intimacy that matches the kitchen's precision, each dish arriving as evidence of a chef thinking rigorously about flavor and texture.
- AAA
- 2026 · Five Diamonds
- 50 Best
- 2025 · #12 · The World’s 50 Best Restaurants
- Michelin Guide
- 2026 · 2 Stars
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Rank 13. Jungsik
A dining room of studied restraint—dark wood, spare angles, downtown cool—frames Chef Yim Jung Sik's tasting menu, where Korean tradition splinters into something altogether new. Raw fish arrives beside kimchi and bone broth; octopus crisps under gochujang; each course unfolds with such precision and invention that you find yourself nodding involuntarily at the plate.
- Michelin Guide
- 2026 · 3 Stars
- AAA
- 2026 · Five Diamonds
- 50 Best
- 2025 · #35 · North America's 50 Best Restaurants
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Rank 13. The Bar Room at the Modern
The dining room floats within MoMA's architectural clarity, all clean lines and sculptural views. Here the kitchen constructs dishes of deliberate restraint—a seed cracker gilded with aged cheddar and butternut squash butter, turbot roasted on the bone in parmesan cream—each component audible in conversation. It is a place that understands that luxury, at its best, whispers.
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 2 Stars
- Forbes Travel Guide
- 4 Stars
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Rank 13. Quince
In a refreshed early 1900s room in Jackson Square, Chef Michael Tusk builds menus from his partner farm's seasonal bounty with surgical precision: silky broth married to guanciale and clam, agnolotti tender with white asparagus, lamb from the fireplace scattered with favas and edible flowers. The cooking is restrained and confident, letting each ingredient declare itself.
- Michelin Guide
- 2026 · 3 Stars
- AAA
- 2026 · Four Diamonds
- Forbes Travel Guide
- 4 Stars
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Rank 13. COAST
- Forbes Travel Guide
- 5 Stars
- AAA
- 2026 · Five Diamonds
- James Beard Awards
- 2022 · Semifinalist · Best Chef: Northeast · William Rietzel
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Rank 25. Aurelia at Castle Hill
- AAA
- 2026 · Five Diamonds
- Forbes Travel Guide
- 5 Stars
- Wine Enthusiast
- 2024 · Forward 50 Restaurants
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Rank 25. Asador Etxebarri
In the Basque hills, a chef tends his grill with the precision of a surgeon and the patience of a monk. Everything—fish, meat, vegetables—passes over wood and embers, emerging with a dark crust and an interior of pure smoke and salt. The wine list reflects the sommelier's restless curiosity about what pairs with fire.
- 50 Best
- 2025 · The World’s Best Sommelier Award 2025 · The World’s 50 Best Restaurants · Mohamed Benabdallah
- 2025 · #2 · The World’s 50 Best Restaurants
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Rank 25. Tanière³
Behind a locked door in a 17th-century cellar, François-Emmanuel Nicol orchestrates a 15-course progression through Quebec's boreal forest, each plate rooted in a specific terroir and producer. Matsutake, spruce, wild blueberry, and foraged roots become the grammar of a meal that reads less like dinner than an edible argument about place.
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 2 Stars
- 50 Best
- 2025 · Art of Hospitality Award
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Rank 28. Quintonil
Jorge Vallejo's dining room in Polanco hums with youthful energy, its modest entrance opening onto a space where Oaxacan herbs and insects arrive with both subtlety and showmanship. Seasonal tasting menus pivot between guajillo-glazed mussels and playful finales—coconut sorbet studded with caviar—where tradition and technique coalesce into something genuinely generative.
- 50 Best
- 2025 · #3 · The World’s 50 Best Restaurants
- Michelin Guide
- 2026 · 2 Stars
- MexBest
- 2025 · Mejor Servicio: Ganador · Premios MexBest
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Rank 28. Masa
The roar of Columbus Circle dissolves into silence at a hinoki counter where Masa Takayama orchestrates omakase with balletic precision. Truffles and caviar accent each piece—foie gras nigiri, abalone so tender it dissolves—gestures that walk the edge between refinement and indulgence. It's an experience that feels less like dinner than ceremony.
- Forbes Travel Guide
- 5 Stars
- Michelin Guide
- 2026 · 2 Stars
- World Culinary Awards
- 2025 · Nominee · North America's Best Japanese Cuisine Restaurant
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Rank 28. Oriole
A converted freight elevator ushers you into this former warehouse, where an open kitchen and striking ceiling collage set the stage for Chef Noah Sandoval's disciplined tasting menu bridging French and Japanese traditions. Delicate canapés—foie gras with pickled strawberries, capellini threaded with black truffle—demonstrate a kitchen that knows when to restrain itself, while polished service moves quietly through the room.
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 2 Stars
- The Infatuation
- Infatuation’s Highest-Rated Restaurants In America
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Rank 28. KAI
- AAA
- 2026 · Five Diamonds
- Forbes Travel Guide
- 5 Stars
- James Beard Awards
- 2025 · Semifinalist · Outstanding Hospitality
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Rank 28. NAOE
- AAA
- 2026 · Five Diamonds
- Forbes Travel Guide
- 5 Stars
- Miami New Times
- 2023 · Best Restaurant When Someone Else Is Paying · Best of Miami New Times
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Rank 28. Gary Danko
The dining room glows with the formality of another era: dark-suited servers, a towering cheese trolley, an wine list of serious depth. Chef Danko's prix-fixe menu lets you build your own path through French-inflected cooking with global detours—or surrender to his tasting menu. Since 1999, the place has remained a steady draw for occasions that call for ceremony and restraint.
- AAA
- 2026 · Five Diamonds
- Forbes Travel Guide
- 4 Stars
- Wine Enthusiast
- The Wine Restaurant Hall of Fame
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Rank 28. Aquavit
Emma Bengtsson orchestrates a lean, contemporary vision of Nordic cooking in a sleek dining room where every detail—from the slate platters to the torched North Sea cod with mussel foam—reads as deliberate. Duck breast and compressed leg meat arrive tableside with beet jus; dessert might pivot to green apple and fennel with smoked crème fraîche. Precision and restraint feel like the point.
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 2 Stars
- James Beard Awards
- 2024 · Semifinalist · Outstanding Chef · Emma Bengtsson
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Rank 35. Atera
Counter dining at chef Ronny Emborg's spare, uncluttered room in Tribeca unfolds with quiet precision—shigoku oysters paired with kiwi and cucumber, halibut suspended in buttery shrimp bisque—while a spirited playlist keeps the intimate experience from settling into reverence. The menu travels globally through numerous delicate courses that balance restraint and abundance with equal finesse.
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 2 Stars
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Rank 35. Fiola
Stone walls and retro glamour frame Fiola's elegant dining room, where servers guide you through a menu that marries Roman tradition with Venetian flavors and playful modern invention. Duck-filled pasta squares arrive in their own jus; lamb plays against red pepper gel and eggplant caponata. Regional Italian cooking here feels both grounded and restless.
- 50 Top Italy
- 2025 · #6 · The Best Italian Restaurants In The World
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
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Rank 35. Odette
Inside the National Gallery, a chef trained in French kitchens composes dishes of disciplined elegance—roasted fish with precise seasoning, vegetables cut and cooked to speak for themselves. The room itself is spare and attentive, letting the food hold the conversation. This is fine dining stripped of ceremony, arrived at through years of craft.
- 50 Best
- 2025 · #25 · The World’s 50 Best Restaurants
- 2026 · Asia's Best Sommelier Award 2026, sponsored by VIK · Asia's 50 Best Restaurants · Lesley Liu
- 2026 · #19 · Asia's 50 Best Restaurants
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Rank 35. Chef's Table at Brooklyn Fare
A grocery store conceals this intimate counter where Natmessnig and Prins orchestrate a rapid succession of refined small plates—delicate tarts, a scallop crowned with caviar in vin jaune, oysters in aguachile—from behind spotlit glass. The walnut bar leaves no room for kitchen theatrics to falter, only for precision to land.
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 2 Stars
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Rank 35. Lazy Bear
A warehouse dressed as a hunting lodge stages nightly tastings that toggle between nostalgia and ambition—oysters arrive two ways, one bright with gooseberry, another charred and glazed; butter-soft A5 ribeye meets oxtail and sour cherry tart with architectural precision. The cooking trades subtlety for swagger, and it lands.
- Michelin Guide
- 2026 · 2 Stars
- AAA
- 2026 · Four Diamonds
- 50 Best
- 2025 · #25 · North America's 50 Best Restaurants
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Rank 35. César
César Ramirez sustains a demanding precision night after night, refining raw ingredients—Danish hiramasa, North Sea turbot, California quail—into harmonious compositions at his minimal downtown seafood counter. The sauces are masterly, the service eager, and the open kitchen makes clear why this restrained space commands such focused attention.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 2 Stars
- 50 Best
- 2025 · #98 · The World’s 50 Best Restaurants
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Rank 35. The Elderberry House
- AAA
- 2026 · Five Diamonds
- Forbes Travel Guide
- 4 Stars
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Rank 42. Enigma
A former El Bulli chef orchestrates an evening of theatrical excess in a darkened Barcelona room, where dishes emerge as puzzles and provocations—edible installations designed to unsettle and delight. The cooking reshapes familiar ingredients into unfamiliar forms; technique dissolves the boundary between food and spectacle. It is less a meal than a manifesto.
- 50 Best
- 2025 · Estrella Damm Chefs’ Choice Award 2025 · The World’s 50 Best Restaurants · Albert Adrià
- 2025 · #34 · The World’s 50 Best Restaurants
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Rank 42. Sons & Daughters
Harrison Cheney's tasting menu moves through fermented vegetables, foraged mushrooms, and carefully butchered seafood with the precision of Nordic technique and the warmth of British comfort—a quail egg wrapped in sausage, rutabaga noodles glossed in pork fat and brown butter. Service matches the cooking's generosity.
- Michelin Guide
- 2026 · 2 Stars
- AAA
- 2026 · Four Diamonds
- James Beard Awards
- 2026 · Nominee · Best Chef: California · Harrison Cheney
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Rank 42. Saga
A dining room suspended above the city, wrapped in peach velvet and green marble, opens onto a terrace for aperitifs before the meal proper. Hokkaido scallops arrive with shaved fennel and vadouvan butter; Australian lamb carries spiced jus and frothed herbs. The closing ritual—a Moroccan tea service with small sweets—feels less like dessert than benediction.
- Michelin Guide
- 2026 · 2 Stars
- AAA
- 2026 · Four Diamonds
- 50 Best
- 2025 · #33 · North America's 50 Best Restaurants
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Rank 42. Le Pavillon
A soaring glass dining room in a gleaming new tower, all warm light and architectural confidence, where the bar itself becomes theater under a blown-glass chandelier. Boulud and Nacev's carte pivots on seafood and vegetables rendered with global inflection—spaghetti alla chitarra gilded with caviar, cauliflower sharpened by Aleppo pepper and local beans.
- Forbes Travel Guide
- 4 Stars
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
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Rank 42. Cyrus
Douglas Keane's relaunched Cyrus occupies a stark glass pavilion among Sonoma vineyards, its dining progression moving from lounge champagne through kitchen counter seats to the dining room's globally inflected courses. Farm vegetables meet Asian spice and careful plating here—a place that treats dinner as deliberate theater, each room a stage.
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 1 Star
- Wine Enthusiast
- 2024 · Forward 50 Restaurants
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Rank 42. Gramercy Tavern
A mahogany-lined institution where the bar seats are fought over at lunch and the dining room glows at night. The seasonal American cooking—pappardelle, impeccable proteins—speaks plainly but with confidence, matched to wood-paneled surroundings and service that knows when to hover and when to recede. A place equally at home with a first date or a closed business deal.
- AAA
- 2026 · Four Diamonds
- Forbes Travel Guide
- 4 Stars
- Michelin Guide
- 2026 · 1 Star
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Rank 42. Mixtli
Galicia and Torres build tasting menus around Mexico's fractured geography and deep past—one night Oaxaca, the next pre-Columbian, the next the hot lands. Their fine-dining technique animates regional traditions with cerebral precision, each plate a small argument about flavor and history, plated with care that matches the cook's obvious reverence for the source material.
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 1 Star
- James Beard Awards
- 2024 · Nominee · Outsdanding Restaurant
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Rank 42. Auro
Auro unfolds within the Four Seasons' Wine Country compound, where floor-to-ceiling windows frame both the open kitchen and surrounding vineyards. The cooking mines California's gardens and Mexico's spice lexicon with equal conviction—wagyu arrives with mole, sea bream with aguachile—while hospitality and light conspire to make the meal feel inevitable rather than merely expensive.
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 1 Star
- James Beard Awards
- 2026 · Semifinalist · Outstanding Professional in Beverage Service · Derek Stevenson
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Rank 42. Le Du
A narrow Bangkok dining room where the chef works with Thai ingredients across the seasons, building dishes of restraint and clarity rather than the expected brightness. Preparations turn on precision—delicate cooking, judicious seasoning—and a willingness to let vegetables and aromatics speak without competing for attention. The approach feels less like reinvention than careful listening.
- 50 Best
- 2025 · #30 · The World’s 50 Best Restaurants
- 2026 · Inedit Damm Chefs’ Choice Award 2026 · Asia's 50 Best Restaurants · Thitid 'Ton' Tassanakajohn
- 2026 · #36 · Asia's 50 Best Restaurants
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Rank 42. Bacchanalia
Dark wood and Edison bulbs frame a dining room where Georgia produce takes center stage across a four-course prix fixe with theatrical touches—dishes emerge on carts, beneath glass cloches—and genuine choice. A crab fritter has anchored the menu since opening; a grapefruit soufflé with pistachio crumble and rose cream closes it with restraint and precision. Handsome without pretense.
- Forbes Travel Guide
- 4 Stars
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
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Rank 52. Friday Saturday Sunday
Chad Williams and his wife Hanna cook a fixed menu in this Philadelphia corner restaurant with the ease of people who know exactly what they're doing—crispy sweetbreads that convert doubters, quail arranged against its own pâte, a New York strip seasoned with surgical precision. The dining room hums with genuine pleasure rather than ceremony, and downstairs a cocktail bar adds another reason to linger.
- AAA
- 2026 · Four Diamonds
- 50 Best
- 2025 · #16 · North America's 50 Best Restaurants
- James Beard Awards
- 2023 · Winner · Outstanding Restaurant
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Rank 52. Kiln
In a spare warehouse on Fell Street, John Wesley and Julianna Yang have built something austere and alive. The tasting menu orbits Nordic preservation—curing, drying, fermentation—rendered with classical precision: puffed beef tendon, squab with burnt honey and truffle jus. What reads as stark in the room becomes richly layered on the plate, each dish a study in restraint and technique that quietly compels.
- Michelin Guide
- 2026 · 2 Stars
- Condé Nast Traveler
- 2024 · The best new restaurants in the world
- James Beard Awards
- 2024 · Semifinalist · Best New Restaurant
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Rank 52. The Catbird Seat
A U-shaped counter on the fifth floor where Andy Doubrava and Tiffani Ortiz work in full view, building a frenetic tasting menu around Nashville ingredients preserved and transformed—smoked, grilled, reduced to powder and puree. The small courses arrive restless and inventive: stuffed chicken wings, charred mushrooms, potatoes buried in whipped cheese. Nothing to hide here, and nothing held back.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
- James Beard Awards
- 2026 · Nominee · Outstanding Restaurant
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Rank 52. Commis
James Syhabout's calm neighborhood tasting room on Piedmont Avenue moves with the precision of someone drawing from Thai and Chinese traditions while sourcing obsessively local. A slow-poached egg yolk in malt cream, raw fish dressed with aged soy and fermented plum—each plate announces itself as both familiar and strangely refined.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 2 Stars
- James Beard Awards
- 2023 · Semifinalist · Best Chef: California · James Syhabout
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Rank 52. YingTao
In a modest Hell's Kitchen corner, Chef Emily Yuen executes Chinese cuisine with both precision and playfulness. Wontons swim in broth, black cod rests on silken tofu with mala heat, and playful riffs on fried chicken offset delicate finales like coconut nian gao. The curved counter frames an open kitchen where ambition and restraint move in careful balance.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
- World Culinary Awards
- 2025 · Nominee · North America's Best Chinese Cuisine Restaurant
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Rank 57. Gaggan
A Bangkok dining room where an Indian chef pursues pure invention: each course arrives as a small provocation, built from unexpected textures and bold gestures that refuse easy categorization. The kitchen operates in perpetual motion, abandoning tradition not out of irreverence but from a hunger to see what the palate has never encountered before.
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Rank 57. Osteria Francescana
In Modena, two chefs channel relentless invention into dishes that move between tradition and abstraction—a tortellini en brodo that tastes of memory, a plate that deconstructs itself across the table. The kitchen's reach extends beyond the dining room into community work that questions what a restaurant can be. This is cooking as both art and argument.
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Rank 57. Canoe
A sleek tasting room suspended above the city, where the kitchen's ambition matches the view. Wild Pacific halibut arrives with Savoy cabbage and champagne cream; lamb saddle comes paired with its braised shoulder. Service operates with the precision of a practiced institution, and the tarte au sucre closes the evening with quiet confidence.
- Forbes Travel Guide
- 4 Stars
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · Selected Restaurant
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Rank 57. Sushi Noz
Chef Nozomu Abe tends a sushi counter on the Upper East Side with the precision of a watchmaker—each tool selected, each movement deliberate. The progression moves from cooked fish wearing bright ponzu to a miso soup cradling silken eel and salted yolk cream, before the sushi itself arrives, translucent and architectural. The room breathes with Japanese restraint; gratitude, not spectacle, marks the exit.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 2 Stars
- Vogue
- 2026 · A Definitive Guide to the Best Omakase in New York City
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Rank 57. COTE
Simon Kim's steakhouse fuses Korean beef reverence with American steakhouse grandeur, its dark, moody dining room anchored by a visible aging room downstairs. Meats arrive raw for inspection before tableside grilling, their umami deepened by kimchi and ssamjang in a ritual that feels both ceremonial and convivial.
- World's Best Steak Restaurants
- 2025 · #10 · The List
- Michelin Guide
- 2026 · 1 Star
- James Beard Awards
- 2023 · Nominee · Outstanding Wine and Other Beverages Program
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Rank 57. The Herbfarm
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Rank 57. nonesuch
- AAA
- 2026 · Four Diamonds
- James Beard Awards
- 2025 · Nominee · Outstanding Restaurant
- 2026 · Semifinalist · Outstanding Restaurant
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Rank 57. Navio
Inside the Ritz-Carlton's clifftop perch, Chef Francisco Simón crafts polished coastal fare—Dungeness crab with apple and sourdough, duck with radicchio and pear—that balances classical precision with an unhurried sense of luxury. The room lives up to its setting: ocean views that flare gold at sunset, a dining experience that feels as much about ease as refinement.
- AAA
- 2026 · Four Diamonds
- Forbes Travel Guide
- 4 Stars
- Michelin Guide
- 2026 · Selected Restaurant
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Rank 57. Californios
In a cavernous room alive with color and music, Chef Val M. Cantú channels Mexico's culinary depths through meticulous technique and daring reinvention. Tortillas—whether sourdough crisped with mezcal-battered cod or corn kissed with sesame—become the vehicle for a vision of Mexican cooking that feels both rooted and urgent.
- Michelin Guide
- 2026 · 2 Stars
- 50 Best
- 2025 · #14 · North America's 50 Best Restaurants
- James Beard Awards
- 2023 · Semifinalist · Best Chef: California · Val M. Cantú
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Rank 57. Laurie Raphaël
In Old Quebec's waterfront quarter, Raphaël Vézina works with regional game and seafood—spot prawns with pear and burnt citrus, scallops from the Magdalen Islands—in composed modern dishes that balance technique with a restless sense of possibility. The room, all beige tones and bubble lights, settles you into something like calm before the cooking disrupts it.
- AAA
- 2026 · Five Diamonds
- Michelin Guide
- 2026 · 1 Star
- Tastet
- 2025 · 101 Must-Try Restaurants in Quebec
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Rank 57. Sushi Nakazawa
At a ten-seat counter in Commerce Street, Chef Daisuke Nakazawa orchestrates omakase with restraint: tender fish, precisely seasoned rice, a whisper of wasabi and nikiri. The progression moves from Hokkaido salmon through live scallop to uni and a final fatty tuna handroll so finely chopped it dissolves on the tongue.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
- Eater
- The All-Time Eater 38
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Rank 57. ARCA
Arca sits roadside in tourist Tulum yet operates with the discipline of a kitchen that sources daily from farmers and cooks everything over live fire, its menu shifting with the seasons. An octopus dish—seared, paired with xcatic salsa, lentils, pickled radish, epazote—announces a chef thinking seriously about what flavors belong together.
- 50 Best
- 2025 · #77 · World's 50 Best Bars
- Spirited Awards
- 2026 · Regional Top 10 Honoree · Best International Restaurant Bar – Latin America & Caribbean
- MexBest
- 2024 · Best of the Best: Nominados · Premios MexBest
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Rank 57. AnnaLena
In a room playfully cluttered with toys and nostalgia against moody blue walls, chef Mike Robbins pivots his tasting menu one dish at a time, grounding whimsy in seasonal British Columbia precision. Signature items like oyster with apple-jalapeño and foie gras coexist with global detours—charcoal black cod in green curry, say—while wine director Reverie Beall sources from small producers with the same restless imagination.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
- World Culinary Awards
- 2025 · Nominee · Canada's Best Restaurant
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Rank 57. Yolan
- Forbes Travel Guide
- 4 Stars
- James Beard Awards
- 2023 · Semifinalist · Outstanding Pastry Chef or Baker · Noelle Marchetti
- Wine Enthusiast
- 2024 · Forward 50 Restaurants
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Rank 57. Maido
Mitsuhiro Tsumura's tasting menu draws on Amazonian ingredients and Japanese technique with the precision of someone who has spent decades refining a singular vision. Each course arrives calibrated—a study in restraint and flavour. This is cooking that rewards close attention and patience.
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Rank 57. Bastion
Pass through the cocktail bar into a polished dining room in Wedgewood-Houston, where a single tasting menu channels contemporary Southern cooking with playful risk-taking. Yellow peach and tomato arrive with strawberry miso mayo and mozzarella marshmallows; black cod poached in champagne butter sits atop kohlrabi noodles and parsley salad. The kitchen's restraint and precision feel rare in a casual space.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
- James Beard Awards
- 2025 · Semifinalist · Outstanding Restaurateur · Benjamin Goldberg, Max Goldberg, and Josh Habiger - Strategic Hospitality
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Rank 57. Mystic
A glass pavilion cantilevered over Halifax Harbour frames Chef Malcolm Campbell's eight-course tasting menu, where smoked egg yolk and wild sea flora give way to lobster ravioli kissed with local saffron. The kitchen's restraint—each plate a study in Atlantic ingredient harmony—is matched by Sommelier Samuel Melanson's conversational wine guidance, which favors regional producers alongside established classics.
- World Culinary Awards
- 2025 · Nominee · World's Best New Restaurant
- Air Canada
- 2025 · #1 · Best New Restaurants
- Canada's 100 Best
- 2026 · #16 · Best Restaurants
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Rank 57. Dakar NOLA
Chef Serigne Mbaye draws on Harlem and Senegal in a cottage on Magazine Street, where two seatings move unhurried through compositions of Gulf fish and West African spice. The tasting menu unfolds with okra soup sharpened by crab and tamarind, each plate grounded in local farms and the steady warmth of co-owner Dr. Afua Richardson.
- 50 Best
- 2025 · #6 · North America's 50 Best Restaurants
- James Beard Awards
- 2024 · Winner · Best New Restaurant
- 2023 · Nominee · Emerging Chef · Serigne Mbaye
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Rank 57. L'Atelier de Joël Robuchon
- Forbes Travel Guide
- 4 Stars
- AAA
- 2026 · Four Diamonds
- Eat. Talk. Repeat.
- Celebratory Dinner Spot: Ash · Where to Eat in Las Vegas
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Rank 57. Le Veau d'Or
Dark wood and red banquettes create a jewel-box intimacy where waiters glide between closely set tables as if conducting a ritual from 1937. Lee Hanson and Riad Nasr have restored this classic French bistro to its essentials—pâté en croûte, buttery poulet à l'estragon, warm chocolate gratin—with the confidence of men who know exactly what they're reviving.
- 50 Best
- 2025 · #10 · North America's 50 Best Restaurants
- Condé Nast Traveler
- 2024 · The best new restaurants in the world
- James Beard Awards
- 2025 · Winner · Outstanding Restaurateur · Lee Hanson and Riad Nasr
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Rank 77. SÉZANNE
At Sézanne, a chef moves fluidly between European and Asian traditions, building dishes that feel at home in neither world and everywhere at once. The cooking—precise, restless, unafraid of contrast—treats ingredients as characters in a dialogue rather than players in a single story. What emerges is cuisine that tastes like discovery, each plate a small argument resolved in your mouth.
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Rank 77. n/naka
Chef Niki Nakayama's intimate tasting room presents a graceful interpretation of kaiseki that moves between delicate broths and grilled wagyu, drawing on Japanese and California sources with a light hand. Her signature abalone spaghetti with cod roe and black truffle never leaves the menu, a flourish that signals her vision even as each course shifts.
- Michelin Guide
- 2026 · 1 Star
- James Beard Awards
- 2026 · Nominee · Outstanding Chef · Niki Nakayama
- 2023 · Nominee · Outstanding Chef · Niki Nakayama
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Rank 77. Restaurant Ki
You'll need cryptic directions to locate Chef Ki Kim's ten-seat counter, but the contemporary Korean tasting menu inside justifies the treasure hunt—shirako gimbap with truffle and kimchi gives way to charred snap peas crowned with roe, dry-aged beef in bone broth, and a finale of mushroom ice cream. Global ingredients meet precise technique in a space where every course feels like a small revelation.
- Michelin Guide
- 2026 · 1 Star
- World Culinary Awards
- 2025 · Nominee · North America's Best New Restaurant
- James Beard Awards
- 2026 · Nominee · Best New Restaurant
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Rank 77. Sühring
Twin brothers command a spare Bangkok townhouse where German cooking emerges precise and unhurried—think cured fish, delicate stocks, vegetables rendered with almost architectural care. The dining room feels more Bauhaus gallery than restaurant, all clean lines and purposeful silence, which only heightens the intensity of what arrives on the plate. Here, restraint is technique, and technique is everything.
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Rank 77. Alo
Patrick Kriss's renovated dining room pairs European technique with Asian flourishes across a surprise tasting menu, the marble chefs counter offering ringside views of an unhurried kitchen. The bar treats walk-ins like regulars, and the whole place hums with the confidence of a restaurant that has learned not to take itself seriously.
- Michelin Guide
- 2026 · 1 Star
- Canada's 100 Best
- 2026 · #7 · Best Restaurants
- World Culinary Awards
- 2025 · Nominee · North America's Best French Cuisine Restaurant
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Rank 77. The Pine
In a converted garage on Creemore's main road, Jeremy Austin channels his years cooking across Asia into precisely calibrated tasting menus built around Canadian seafood and produce. A tea-cured egg crowned with caviar, Sichuan boiled fish made with B.C. albacore, and a Shanghai crepe stuffed with snow crab signal a chef translating international technique through local ingredients.
- Michelin Guide
- 2026 · 1 Star
- World Culinary Awards
- 2025 · Nominee · North America's Best Chinese Cuisine Restaurant
- Canada's 100 Best
- 2026 · #11 · Best Restaurants
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Rank 77. Nusara
On a quiet Rattanakosin street, Nusara assembles dishes that trace the lineage of its family recipes—each plate a small argument about tradition and technique, layered with the kind of specificity that comes from cooking the same way for generations. The kitchen respects its ingredients without fussing over them, allowing the clarity of flavor to do the talking. It is the kind of place where restraint and authenticity feel like the same thing.
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Rank 77. Sumibiyaki Arashi
Peter Ho tends a 14-seat binchō-tan grill with the focus of a monk, rotating heritage chicken skewers inches from the coals until skin crisps and meat yields to the gentlest pressure. The omakase unfolds across impeccably butchered cuts—thigh, heart, oyster—each one glossed with a decades-old tare that tastes less like seasoning than like time itself.
- Canada's 100 Best
- 2025 · #1 · Best New Restaurants
- 2026 · #17 · Best Restaurants
- Michelin Guide
- 2026 · 1 Star
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Rank 77. COQODAQ
A narrow storefront on East 22nd Street hosts a polished Korean fried chicken operation where the real draw is the "bucket" feast—a choreographed progression of gluten-free bird, house sauces, and perilla noodles that somehow feels both indulgent and clean. The champagne list and optional caviar upgrades signal an appetite for opulence, but the chicken itself, never greasy, justifies the effort to secure a table.
- Condé Nast Traveler
- 2024 · The best new restaurants in the world
- James Beard Awards
- 2026 · Semifinalist · Outstanding Restaurateur · Simon Kim - Gracious Hospitality
- 2025 · Semifinalist · Outstanding Restaurateur · Simon Kim - Gracious Hospitality Management
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Rank 77. Em
An intimate ground-floor room where Chef Lucho Martinez treats Mexican seafood and produce with contemporary refinement: young corn grilled and dressed in coffee-browned butter and yuzu, a tostada layered with Veracruz fish stew and caviar, a mamey dessert composed as Swiss roll and frozen tartlet. Bold flavors arrive with precision, the kind of cooking that rewards a quiet evening for two.
- MexBest
- 2024 · Fine Dining (Menú Degustación): Ganador · Premios MexBest
- 2025 · Fine Dining: Nominados · Premios MexBest
- Michelin Guide
- 2026 · 1 Star
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Rank 77. The Musket Room
Beyond the glass doors on a crowded street, a cozy dining room with Danish chairs and wood tables opens onto a menu that shifts with the seasons. Chef Mary Attea's cooking moves between precision and comfort—razor clam chowder with leeks, mackerel suspended in tomato water, pork jowl in red eye gravy. The service knows what it's doing without announcing itself.
- Food & Wine
- 2024 · Best New Chefs · Mary Attea
- 2024 · Best New Chefs · Camari Mick
- James Beard Awards
- 2023 · Semifinalist · Outstanding Pastry Chef or Baker · Camari Mick
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Rank 77. Somni
In a hushed room of cream and pale wood, Aitor Zabala orchestrates a procession of small bites with the precision of someone conducting a dream. Mussel escabeche, gazpacho, shiso tartare tempura—each plate arrives meticulously composed, balancing richness against texture, Spanish tradition against invention. The kitchen and service move as one organism, making the meal feel less like dinner than an act of deliberate, sustained imagination.
- Michelin Guide
- 2026 · 3 Stars
- The Infatuation
- 2025 · #2 · The Top-Rated New Restaurants
- Los Angeles Times
- 2025 · #50 · The 101 best restaurants in Los Angeles
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Rank 77. Albi
The dining room pivots around a working hearth where Michael Rafidi coaxes smoke and char from eastern Mediterranean staples and local vegetables with equal precision. A seasonal tasting menu calibrates the surprises—wood-fired kefta, brown butter knafeh—better than any à la carte survey could.
- James Beard Awards
- 2024 · Winner · Outstanding Chef · Michael Rafidi
- Michelin Guide
- 2026 · 1 Star
- 50 Best
- 2025 · #34 · North America's 50 Best Restaurants
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Rank 77. Corima
Chef Fidel Caballero's cooking on Allen Street charts an uncompromising path through Mexican tradition, whether from the kitchen counter or the boisterous dining room. Sourdough tortillas made with Sonoran wheat and chicken fat arrive with recado negro butter—a detail that suggests the ambition threading through every plate.
- Michelin Guide
- 2026 · 1 Star
- 50 Best
- 2025 · #36 · North America's 50 Best Restaurants
- James Beard Awards
- 2026 · Nominee · Best Chef: New York State · Fidel Caballero
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Rank 77. Essential By Christophe
Heavy iron doors open onto a sleek townhouse dining room where chef Christophe Bellanca marries French technique with Asian inflection—white asparagus with bergamot crème and herb vinaigrette, blue prawns with genmaicha tuille, black sea bass gilded in turmeric. The space hums with quiet confidence.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
- James Beard Awards
- 2026 · Semifinalist · Best Chef: New York State · Christophe Bellanca
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Rank 77. Shingo
Chef Shingo Akikuni commands a 14-seat counter in Coral Gables with the ease of someone orchestrating an intimate dinner, his knife work decisive and his rice vinegar sharp. Japanese fish arrives in uniform slices, barely adorned with nikiri, the menu shifting with the seasons—recent specials have included Aomori tuna and matsutake chawanmushi.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
- Miami New Times
- 2024 · Best Omakase · Best of Miami New Times
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Rank 77. Sorn
A narrow dining room in a converted shophouse fills with the heat and perfume of southern Thai cooking, where the chef works without artifice through regional classics and unexpected compositions alike. Dishes arrive layered with chili, fermented shrimp, and the sharp brightness of lime, each plate a small argument between tradition and invention. The cooking refuses to soften its edges for outsiders, which is partly the point.
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Rank 77. Mingles
The dining room at Mingles pulses with the rhythm of a kitchen working in concert, each plate a calibrated statement of contemporary Korean cooking that refuses nostalgia. Seasonal ingredients meet a cosmopolitan sensibility—techniques borrowed from elsewhere, but never at the expense of clarity. What emerges is cooking that tastes both rooted and restless, comfortable enough to seduce but sharp enough to challenge.
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Rank 77. Koli Cocina de Origen
Three brothers preside over a tasting menu that treats Norteño tradition as a living thing, not a museum piece. Suckling pig arrives with a local mole, cabrito with plum and foie gras—dishes that honor their roots while refusing to be bound by them. The cocktail pairings taste like they were thought through just as carefully as the food.
- MexBest
- 2024 · Mejor Experiencia de Vino: Ganador · Premios MexBest
- 2024 · Best of the Best: Nominados · Premios MexBest
- Michelin Guide
- 2026 · 1 Star
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Rank 96. Sabayon
In a sixteen-seat room on Rue du Centre, Patrice Demers and Marie-Josée Beaudoin orchestrate a six-course tasting where pastry training meets savory precision and wine pours meet the plate. Grilled oyster mushrooms beneath a crisp arlette, Arctic char inflected with tea, seasonal vegetables at their peak—each dish arrives as a small argument for restraint and local terroir.
- Michelin Guide
- 2026 · 1 Star
- Air Canada
- 2024 · Top 10 · Best New Restaurants
- Canada's 100 Best
- 2026 · #44 · Best Restaurants
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Rank 96. Imperfecto
A soaring glass box in Northwest Washington draws diners to a brass-and-marble counter where Chef Enrique Limardo oversees an intimate tasting menu rooted in Latin technique and premium ingredients. Dishes like aged grouper with charred lettuce or duck with Carolina rice demonstrate exacting skill, each component calibrated to sing.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
- Eater
- The 38 Essential Restaurants Around D.C.
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Rank 96. Harbor House Restaurant
A lumber-company inn perched on the Mendocino coast becomes the stage for Matthew Kammerer's hyperlocal cooking, where foraged seaweed and lichen transform into something approaching philosophy. The sake-poached abalone and wakame ice cream aren't gestures toward sustainability—they are the point, executed with such precision that even the sourdough tastes like it came from the sea.
- Michelin Guide
- 2026 · 2 Stars
- James Beard Awards
- 2025 · Nominee · Outstanding Hospitality
- Sunset
- 2024 · Restaurants · Where to Eat and Drink
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Rank 96. Spencer
- James Beard Awards
- 2023 · Nominee · Outstanding Wine and Other Beverages Program
- 2024 · Semifinalist · Outstanding Wine and Other Beverages Program
- Wine Enthusiast
- 2024 · Forward 50 Restaurants
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Rank 96. Sushi Sho
Beneath the Public Library's shadow, Chef Keiji Nakazawa orchestrates omakase with rare precision—a progression of fish, shellfish, and fermented vegetables that moves like a composed piece, reverent yet willing to bend. The Hinoki counter anchors a room where kitchen and service operate in silent synchrony, each gesture considered. Here, mastery doesn't announce itself; it accumulates.
- Michelin Guide
- 2026 · 3 Stars
- Vogue
- 2026 · A Definitive Guide to the Best Omakase in New York City
- The New York Times
- 2026 · #11 · The 100 Best Restaurants in New York City
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Rank 96. Noodle in a Haystack
A narrow counter in the Richmond seats eight across from the open kitchen, where the chef builds each bowl as a composed tasting. The ramen here—broth calibrated across hours, noodles cut to order—arrives as something between comfort and ceremony.
- The Infatuation
- Infatuation’s Highest-Rated Restaurants In America
- Bon Appétit
- 2023 · America's Best New Restaurants
- The New York Times
- 2023 · The Restaurant List
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Rank 96. DiverXO
Inside a hotel near the Chamartín district, a chef stages something between dinner and performance art, plating dishes that arrive as sculptural provocations—color-blocked, asymmetrical, almost aggressive in their refusal to look like food. The cooking underneath the theater is genuinely skilled: technically precise, built on classical foundations, then detonated. If you're looking for a meal that stays invisible, go elsewhere. This is spectacle that earns its audacity.
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Rank 96. Florilège
In a gleaming tower in Toranomon, Florilège marries French technique with Japanese sensibility—each course a study in restraint and precision, the kitchen's commitment to sustainability evident in every plate. The cooking is inventive without flourish, building flavor through clarity of ingredient and method rather than accumulation.
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Rank 96. Narisawa
In a spare Tokyo dining room, Narisawa pursues an almost scientific approach to Japanese ingredients, treating sustainability not as a constraint but as creative method. Chef Yoshiki Narisawa's cooking reveals the architecture of a vegetable or fish through precise technique—fermentation, charring, precise temperature control—before reassembling it into something both familiar and estranged. The result is cooking that feels simultaneously rooted in tradition and restlessly experimental.
- 50 Best
- 2025 · #21 · The World’s 50 Best Restaurants
- 2026 · #37 · Asia's 50 Best Restaurants
- Eater
- The 38 Best Restaurants in Tokyo
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Rank 96. Sushi Masaki Saito
Masaki Saito presides over a hinoki counter in a temple-like space, his hands moving with the deliberation of ritual as he seasons rice and sources treasures from Japan's waters with connections few chefs possess. Each piece—whether topped with uni or buried under white truffles—arrives as a small revelation, the evening orchestrated to make you forget everything beyond this room.
- Michelin Guide
- 2026 · 1 Star
- World Culinary Awards
- 2025 · Nominee · North America's Best Japanese Cuisine Restaurant
- Canada's 100 Best
- 2026 · #52 · Best Restaurants
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Rank 96. Alchemist
On the industrial waterfront of Copenhagen, Alchemist stages a culinary theater that dissolves the line between kitchen and installation. Each course arrives as part of a larger narrative—vegetables are manipulated through technique, proteins reimagined through smoke and acid—while the dining room itself becomes a collaborator in the experience. It's gastronomy as conceptual art, demanding engagement rather than mere consumption.
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Rank 96. ILIS
In a moody warehouse bathed in industrial light, Chef Mads Refslund pursues an unfussy Nordic vision built on impeccable regional sourcing—grilled mushrooms with black garlic, Spanish mackerel, squab roasted clean. The tasting unfolds as a series of choices: Terra or Flora, four courses or seven, each plate letting ingredient and technique breathe without ornament. What emerges is less performance than conviction.
- Condé Nast Traveler
- 2024 · The best new restaurants in the world
- Esquire
- 2023 · #1 · The Best New Restaurants in America
- James Beard Awards
- 2026 · Semifinalist · Best Chef: New York State · Mads Refslund
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Rank 96. Okeya Kyujiro
A dark room lit by votive candles holds its curtain until your appointed moment arrives, revealing an omakase where seasonal fish and theatrical gestures—sasagiri carving, uni from competing waters—blur the line between meal and ceremony. The crispy tempura sandbar fish and flower-shaped wagashi suggest a kitchen that serves beauty as seriously as flavor.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
- Vancouver Magazine
- 2025 · Gold · The Best Japanese Restaurants in Vancouver
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Rank 96. Kizaki
Chef Toshi Kizaki, a Denver sushi pioneer now in his seventies, commands a intimate counter where edomae tradition meets restless innovation. The omakase unfolds through his own hands—marbled tofu, precisely formed nigiri, seared black-throat perch—each course a statement of ingredient and craft refined across four decades.
- Michelin Guide
- 2026 · 1 Star
- James Beard Awards
- 2026 · Semifinalist · Best New Restaurant
- Esquire
- 2025 · The Best New Restaurants in America
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Rank 96. Kono
A narrow room glows with the heat of the grill, where Chef Atsushi Kono moves through yakitori omakase with choreographed ease, his focus unwavering on chicken's lesser-known parts. The progression—from clarifying broth through charred skin, liver, gizzard, and offal—transforms what arrives as pedestrian poultry into something you'll reconsider forever.
- 50 Best
- 2025 · #23 · North America's 50 Best Restaurants
- Bon Appétit
- 2023 · America's Best New Restaurants
- James Beard Awards
- 2024 · Nominee · Best Chef: New York State · Atsushi Kono
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Rank 96. Birdie’s
Chef Tracy Malechek-Ezekiel's East Austin counter service spot rotates its focus monthly through regional European cuisines, with France and Italy as recurring returns. Homemade pasta and soft-serve ice cream anchor a menu of unfussy, precisely executed cooking; the shaded patio fills early and often.
- Food & Wine
- 2023 · Restaurant of the Year
- Wine Enthusiast
- 2023 · Forward 50 Restaurants
- James Beard Awards
- 2025 · Winner · Outstanding Professional in Beverage Service · Arjav Ezekiel
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Rank 96. La Cime
In a city of relentless commerce and earthbound pleasures, La Cime reaches upward—a kitchen that honors classical French technique while tracking the seasons with precision. The room itself seems designed to vanish; what remains is the clarity of each plate, the intelligence of each combination. This is cooking without apology or excess, executed with the discipline of someone who has earned the right to simplicity.
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Rank 96. Kabawa
A dark green dining room holds Chef Paul Carmichael's Caribbean vision: roti with curried chickpeas, fried plantain crowned with salt cod, seared black bass in yellow curry alongside pineapple-glazed sweet potato. This is tropical cooking refined into ceremony, each course a deliberate statement rather than a casual gesture toward the islands.
- Esquire
- 2025 · Chef of the Year · Paul Carmichael
- 2025 · The Best New Restaurants in America
- James Beard Awards
- 2026 · Semifinalist · Best New Restaurant
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Rank 96. Café Boulud
- AAA
- 2026 · Four Diamonds
- Forbes Travel Guide
- Recommended
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Rank 96. 2941 Restaurant
- AAA
- 2026 · Four Diamonds
- James Beard Awards
- 2024 · Semifinalist · Outsdanding Restaurant
- Northern Virgina Magazine
- 2025 · #1 · The 50 Best Restaurants in Northern Virginia
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Rank 96. Next
Each tasting menu here pivots around a different historical culinary theme—ancient Rome one season, Paris 1906 the next—executed with theatrical precision and technical rigor. Dishes like carrè d'agneau with sauce choron or cacio e pepe demonstrate both restraint and ambition, while desserts like bombe Ceylan arrive as edible architecture. It's dinner as conceptual art, where the element of surprise is the real draw.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
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Rank 96. Localis
Christopher Barnum-Dann presides over a intimate counter where his enthusiasm shapes every course—a puffed potato pillow holding caviar and French onion dip, a woodfire octopus tentacle with black pepper and pickled cherries. The freewheeling tasting menu mines California's larder and his global travels with playful imagination, delivered with genuine warmth by a chef who wants to know what you think.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
- James Beard Awards
- 2022 · Semifinalist · Best Chef: California · Chris Barnum-Dann
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Rank 96. Cariño
Beneath the rumble of the Uptown L, Chef Norman Fenton orchestrates a tasting menu of Mexican cooking that pivots between tradition and invention—huitlacoche ravioli with fried corn silk, lamb tartare tostada styled as al pastor. The counter seats you close enough to watch his small team work, their energy matching the pace of each course.
- Michelin Guide
- 2026 · 1 Star
- James Beard Awards
- 2026 · Nominee · Best Chef: Great Lakes · Norman Fenton
- The New York Times
- 2025 · The Restaurant List
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Rank 96. Feld
Chef Jacob Potashnick orchestrates a produce-focused tasting in Ukrainian Village's open kitchen, drawing ingredients from within four hours of Chicago and coaxing them through multiple preparations—raw asparagus, tempura, juice. A single vegetable becomes the evening's argument, whether maitake mushroom across textures or sour cherries from the backyard trees.
- Michelin Guide
- 2026 · 1 Star
- James Beard Awards
- 2026 · Nominee · Best Chef: Great Lakes · Jacob Potashnick
- Bon Appétit
- 2025 · America's Best New Restaurants
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Rank 96. Soseki
Chef Mike Collantes stages an intimate ten-seat omakase where traditional sushi meets Florida ingredients, the counter glowing like a theater beneath dark walls and sleek wood. Each course—from scallop with caviar to corn chawanmushi to foie gras flan—arrives scored and garnished with the precision of someone who believes technique is generosity.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
- Time Out
- The 20 best restaurants in Orlando
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Rank 96. Sushi Nishinokaze
In Mile End's eight-seat counter, chef Vincent Gee applies edomae rigor to wild seafood flown in several times weekly, his rice seasoned with artisanal vinegar and stored in straw baskets. The minimalist room doubles as a ceramics gallery, and each nigiri—aged, marinated, sometimes kissed with Kishū charcoal—tastes like patience made edible.
- Michelin Guide
- 2026 · 1 Star
- Canada's 100 Best
- 2025 · #5 · Best New Restaurants
- 2026 · #31 · Best Restaurants
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Rank 96. Damiana Restaurante
Damiana sits beneath towering trees on vineyard grounds, tables scattered among garden beds in a setting that feels both open and enclosed. Chef Esteban Lluis charts the seasons through a tasting menu that moves fluidly between sea and land—grilled rockfish and seafood rice rendered with contemporary precision, a local suckling pig finished with mole and sharp salsas. Wine pairings lean Mexican, a choice that anchors the cooking to place.
- AAA
- 2026 · Four Diamonds
- Michelin Guide
- 2026 · 1 Star
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Rank 96. Kjolle
A dining room animated by the visual language of Peru's natural world, where chef Óscar Arriola constructs dishes that read like a taxonomy of regional ingredients and techniques. The kitchen moves between coast and mountain with precision—ceviche traditions meet jungle botanicals—building a meal that feels less like a survey and more like an argument about what Peruvian cooking can become.