The Best Places to Eat and Drink in the United States

Sfincione is Sicilian street food, something between focaccia and pizza, and this focacceria in the Gulch has built its entire identity around it. The dough gets folded in an open kitchen, then topped with fontina, breadcrumbs, and pecorino before rotating varieties like roasted potato cream or spicy tomato with burrata take over. The menu is short by design. A Michelin Bib Gourmand, and Esquire named it among the best new restaurants in America in 2024.

A tiny tiki bar tucked into Wailuku well off the resort circuit, Esters Fair Prospect pours tropical cocktails from a patio that feels like it was built for lingering. The drink list leans into local ingredients, including okolehao, a plantation-era spirit made from tī root. Food & Wine named it one of the top bars in the US in 2025. Bar snacks, ceramic mermaid cups, and happy hour daiquiris round out the picture.

Firefly is a Studio City American restaurant built so two people can stare at each other without interruption. Outside, cabanas draped in fairy lights circle a see-through fireplace, and the patio stays quiet enough for whispering. Inside is a candlelit room that feels like a sexy library, flickering enough that a waiver wouldn't be out of line. Come with a date, not your friend from work. The Infatuation put it on its most ridiculously romantic list.

The carriage house bones are the whole point: a fireplace center stage in winter, and windows that swing open onto a cobblestoned side street in summer, letting Barrow Street essentially become part of the room. This is a fine dining institution that New Yorkers bring people to when they want the city to do the heavy lifting, which it does without much trouble. The kind of place that makes a Tuesday feel like an occasion.

Fried chicken wings stuffed with andouille dirty rice tell you everything about this Southern-leaning cocktail bar and dining room in the Jay Hotel. The chef's Alabama roots show up in pimento cheese dressed with trout roe and banana cream pie reimagined as a chocolate-pretzel tartlet, dishes that straddle Sunday supper and something more deliberate. The room is dusky and quietly glamorous, the kind of place that makes a Tuesday feel like a reason to dress up.

Sierra Nevada's East Coast brewery comes with a sprawling taproom where the beer list runs from flagship lagers to whatever they're playing with this season. The on-site garden supplies the kitchen, which does wood-fired pizza and duck-fat fries alongside the pints, but drinking is the point. Outside there's a patio with a fire pit, a bocce court, cornhole, and an amphitheater, which sounds like overkill until you're on your third flight.

The line wraps around the corner off Palumbo Park at any hour, which tells you what you need to know before you even smell the place. Angelo's is a cash-only, no-seating slice shop and cheesesteak counter in South Philly, meaning you'll be eating on a bench or a curb like everyone else. The Michelin Guide gave it a Bib Gourmand, which the sesame-seed hoagies loaded with Cooper Sharp do nothing to contradict.

Dangling greenery and cozy booths set the mood at this Cuban diner in Coconut Grove, where the kitchen opens early, closes late, and never seems to slow down. Chef Michael Beltran runs the room with something close to organized chaos, and the menu swings from oxtail ajiaco to towering sandwiches on fluffy Cuban bread. The guava and cream cheese pastelitos alone tend to decide the next visit before you've finished this one. It holds a Michelin Bib Gourmand.

Original artwork lines the walls of this elegant Buckhead fine dining room, where the menu shifts with the seasons and braised meats are something of a calling card. The wine list runs deep, and a sommelier is on hand if you'd rather not go it alone. A James Beard nominee for Outstanding Hospitality, which gives you a sense of how the room reads the room. AAA Four Diamonds.

A warm chocolate chip tahini cookie arrives at the end of a meal that was never really about restraint. This boisterous Mediterranean restaurant in San Diego's East Village was opened by a chef who spent years running kitchens for Daniel Boulud in New York before heading home. Vegetables and seafood share the menu with enough spice and char to keep things interesting. The Michelin Guide awarded it a Bib Gourmand.

The name nods to silver, the element on Aspen's mining-town coat of arms, and the room inside the Little Nell lives up to the metaphor: sleek and modern, with a fireplace in the lounge and a wall of bottles behind glass that signals the wine program's seriousness. It holds a spot in Wine Enthusiast's Wine Restaurant Hall of Fame. Fine dining at altitude, with a contemporary menu that runs from duck to Wellington when the sun goes down.

A casual ramen counter in a Charlotte Avenue strip, built around creamy tonkotsu and noodles made in-house, the kind of place you order at and sit down with a fork and a plan. The miso tonkotsu arrives crowded with pork belly and a serious egg, and a dollar more buys garlic or the "hellfire" spice. It's the sort of bowl that makes a hangover feel like a sound investment, and Eater and The Infatuation both keep it on their lists.

A two-story brick former residence just off King Street, Lowland bills itself as a modern take on the 19th-century English tavern, rerouted through the Carolina Lowcountry. The celery salad with dates, cheddar, and walnuts has become the kind of dish people call friends about. Downstairs buzzes; upstairs settles. Food & Wine named it one of the top US restaurants in 2025, and the room seems blissfully unaware of the pressure.

Vaughan's is a Bywater dive where the Mardi Gras tinsel never comes down and Thursday nights mean a brass band that doesn't start until 10:30. The red beans and rice are free, which makes it easier to stay on the dance floor with whichever neighborhood regular grabs your hand first. The owners live nearby and have run the place for decades, so the community events and Pride tea dances feel more like hosting than programming.

The mana'eesh come off a dome-shaped saj grill, thin and crisp, topped with za'atar or wrapped around sumac-marinated chicken. Reem's is a counter-service Arab bakery and café in the Mission, bright and casual, with fatayer pastries and mezze rounding out a menu that works equally well for breakfast or lunch. A James Beard nominee and a fixture on the L.A. Times' California restaurant list, it's the kind of neighborhood spot that travels without losing itself.

A strip-mall address in Scottsdale is doing its best to throw you off, but step inside Course and it's a full tasting-menu restaurant, white-tablecloth intentions and all. The kitchen runs a rotating seasonal menu, five courses on weeknights and eight on weekends, with a James Beard semifinalist nomination for the chef and another for pastry. The Pinnacle Guide awarded it one Pin for 2026.

This is an upscale Mexican restaurant in the Gulch that started life as a food truck and now has a wall of heritage corn kernels behind the bar, which tells you where its loyalties lie. They make their own tortillas from imported and domestic corn, and the portions run generous. Ask about the mole negro, then settle in at the chef's counter. It holds a Michelin Bib Gourmand.

This is the downtown branch of a Houston steakhouse dynasty, all dark wood, low lights, and the hush of people who have expense accounts. The wine list is built like a library, with a sommelier who can talk you through it without making you feel graded. Expect crab cakes, a dry-aged rib-eye under bearnaise, and a slab of New York-style cheesecake that locals treat as a civic duty. Dress like you're closing a deal.

The line outside this Austin BBQ shop starts forming before most people have had breakfast, which tells you something. Inside, corrugated metal and cement floors keep things honest while the board above the counter does all the talking: brisket, ribs, sausage, pulled pork, turkey. The brisket comes sliced to order, weighed, wrapped in butcher paper, and set on a blue tray. The Michelin Guide gave it a Bib Gourmand, which is a polite way of saying the wait isn't the punishment it sounds like.

The tiramisu gets a Miami rewrite here, dulce de leche cream under a cap of espresso granita, and that instinct runs through everything at this snug Italian restaurant on Alton Road. Tufted banquettes and a covered patio set the mood, the wine list runs almost entirely Italian, and the bar pours house-infused grappa in flavors like chai and chamomile. The pasta is made in-house, and regulars fill the room nightly like they never considered going anywhere else.

The housemade sauces, a tomato-ginger-carrot blend built on West African spices, are so compulsively dippable that chef Fatou Ouattara now bottles and sells them at local groceries. This lively Division Street restaurant draws from across the region: suya-spiced wings, tangy lamb dibi, okra goat stew, and several vegan stews with the same depth. The New York Times put it on their Portland list, and USA Today named it a Restaurant of the Year.

Chef Jose Salazar's tapas bar runs on small plates and a staff that functions more as a personal concierge than a waitstaff, pacing courses, pairing wines, and gently talking you into things you didn't know you wanted. The Spanish and Latin American menu moves through blistered peppers and embutidos before landing on a paella that's the exception to the small-plates rule. A James Beard nominee, and the kind of room that feels like the party started without you but will absolutely let you in.

Caffè Panna is a tiny Italian ice cream shop near Union Square where the menu is rewritten daily around whatever's in season, so lavender rhubarb might not see tomorrow. Sundaes come crowned with imported Italian whipped cream and rubble like chocolate-covered potato chips, a pairing that sounds like a dare. The line is long and moves briskly, and it has landed on Eater's and The Infatuation's lists of top ice cream shops.

Maass is a fine dining room across from Fort Lauderdale beach, cooking Modern European over open fire, the kind of place where foie gras shows up in portions you could lose in a pocket. Dress like you meant it. The weekend brunch is where the plot thickens, because the Japanese soufflé pancake arrives jiggling and tall, then gets buried in cultured butter, maple, and crème fraîche glaze until finishing it becomes a project.

Polished marble, low lighting, and plush fabrics signal exactly the kind of cocktail bar that doesn't care about honky-tonk clichés. Four Walls sits inside The Joseph Nashville, but it operates on its own logic, one that skews global and sleek while the rest of the city leans into its cowboy boots. Esquire put it on their Best Bars in America list, and Food & Wine ranked it among the top hotel bars in the country.

Velvet booths, globe lights, and wallpaper that belongs in a Left Bank salon set the mood at this Fulton Market cocktail bar, one of the few standalone drinking spots on a street that is otherwise all restaurants. The Paris-in-the-sixties premise runs through everything: French wines, classic martinis, caviar with chips. Named to North America's 50 Best Bars and a James Beard semifinalist, Bisous earns its kisses.

Bonfire Burritos is a counter-service burrito shop in Golden, the kind of place where you order at the register and eat it out of foil, probably in your car. It has a reputation for generous, meat-forward breakfast burritos, with a house specialty that stacks eggs, hash browns, and three different pork products. It has also made a few Denver and national breakfast burrito lists, which is how the pineapple arguments started.

By six on a weekend morning, the lamb is already being hacked apart at this barbacoa shop in the Italian Market, and a line has formed before most of the city is awake. Chef Christina Martinez won a James Beard Award for what comes next: slow-cooked lamb folded into fresh tortillas, quesadillas stuffed with housemade Oaxacan cheese, salsas in every color. The crowd runs from construction workers to food journalists, which tells you something.

The dining room is a century-old Montgomery Ward kit house, the kind of mail-order home that feels like a wry setup for what comes next: four to eight courses of seasonal New American cooking that takes real risks. The chef's tasting menus have landed on the New York Times Restaurant List and earned a James Beard Best New Restaurant semifinalist nod. There's a small inn next door if you'd rather not drive home contemplating dry-aged toro.

The lamb rogan josh arrives layered with enough depth to make you wonder what the kitchen is actually doing back there. Rasika is a modern Indian restaurant near the Mall, loud and well-lit in the way that says everyone is welcome and no one is being precious about it. The naan alone justifies the bread basket order, and the menu moves comfortably from kebabs to curries without a single piece of decorative kitsch in sight.

The line out the door on South 2nd is the most honest review you'll find. This Williamsburg slice shop has a counter, a few standing ledges, and pizza makers working in plain sight from dough to oven. The crust is thin, crisp, and taken seriously. 50 Top Pizza ranked it the top slice shop in the country, and the New York Times put it on their short list too. Order, pay, wait for your name, eat standing up. That's the whole deal.

The salad arrives spinning in a metal bowl over ice chips, which tells you everything about how this prime rib shop operates. Servers wheel cuts of roast beef tableside and carve thick slabs to order, with mashed potatoes, creamed spinach, and gravy all part of the deal. Ask for the English cut if you want thinner, juicier slices. The martinis have their own reputation. An old-school institution that treats a Tuesday like a special occasion.

This is an ice cream shop on Bellaire Boulevard, an outpost of the Austin-born chain that buys its milk and cream from Texas dairies and rotates flavors with the seasons. The scoop menu runs from honey vanilla bean and horchata to roasted beets and fish mint, which is the one a certain kind of person orders just to tell the table about it. Houstonia put it on its list of the city's ice cream shops, and the sundae-in-a-cup crowd seems content.

The smell hits you before you reach the counter, which is exactly how a bakery should announce itself. Love Croissants is a tiny counter shop in Midtown turning out butter croissants, layered pastries with sweet and savory fillings, and tarts, plus a rotating monthly croissant flavor that keeps regulars checking back. The chef started baking as a personal reset, which is an origin story that makes the whole operation feel a little more human.

White tablecloths, glossy wood paneling, and a wine list that earned a spot in Wine Enthusiast's Restaurant Hall of Fame: Pappas Bros. is the kind of old-school steakhouse that doesn't need to update anything. The menu keeps appetizers brief on purpose, saving the appetite for prime, in-house dry-aged cuts seared the right way. Veteran waiters and sommeliers treat everyone the same whether you're ordering a Shiner or a 1947 Petrus.

Spice Waala started as a pop-up and has since grown to three locations, which tells you something about how fast the kathi rolls travel by word of mouth. It's a casual counter-service spot doing Indian street food, and the chutneys alone justify the trip. Paneer, lamb, or chicken tikka in a roll, aloo tikki with dipping sauces, and a rotating soft serve with flavors drawn from Indian cuisine round out a menu that's both short and hard to edit.

The newspaper-themed menu doubles as a history lesson on the Sunset Strip, which fits, given the leather booths and vintage vinyl setup of this dimly lit neighborhood cocktail bar. Signature drinks are named for local landmarks, the Viper Room, the Beverly Hills Hotel, and the like, and priced like someone actually wants you to have a second one. Named to Wildsam's 50 Most Essential Bars in America, it trades the Strip's usual gloss for something considerably more worn-in.

A banana leaf-wrapped branzino arrives at the table and you unwrap it yourself, releasing a cloud of curry-leaf steam. Indibar is a fine dining modern Indian restaurant, all desert neutrals and Art Deco curves, with the white-glove service of a high-end resort. The kitchen applies globe-spanning fine dining technique to tandoori and regional traditions. A James Beard Best New Restaurant semifinalist in 2026, and named by USA Today among its Restaurants of the Year.

The name means "far from home," which tells you something about what the chef is doing here. This central Phoenix Thai restaurant draws on Bangkok street food and the cooking of the Isan region, with a tight menu of small plates, noodles, and skewers that reads like a personal dispatch rather than a crowd-pleasing survey. The cocktail program is serious enough to make parking on this stretch of Osborn Road feel like a design choice. A James Beard semifinalist, 2024.

Sedalia's shares a property with the Walters family's playground equipment business, which tells you something about Oklahoma City's appetite for surprise. It's a seafood and conservas restaurant where the menu shifts weekly but almost always circles back to anticuchos, a nod to co-owner Silvana's Bolivian roots. Chef Zack Walters earned a James Beard nomination for Best Chef: Southwest, and Bon Appétit named it one of America's Best New Restaurants.

Maillards is a counter-service smashburger operation tucked inside the Two Pitchers taproom in the Outer Sunset, with pop-ups on the side. The patties come out lacy at the edges and arrive on a squishy potato bun with caramelized shallots and a tangy house sauce. Double is the move. Expect a line, which at least gives you time to pick a beer from the taproom and rehearse your order.

Tell anyone in Philadelphia you're heading to Zahav and they'll nod like you've said something smart. This Israeli restaurant in Society Hill runs on a format where everyone starts with the same salatim and mezze, then the table splits into skewers or slow-smoked lamb shoulder territory. That lamb has become the thing people talk about on the train home. Reservations drop weeks out, so set a reminder.

The name is short for "saint," not "street," which tells you something about how seriously they take the bit. A tile-lined slice shop up front gives way, through an actual curtain, to a dim room with dark wood and funk on the speakers. East Coast-style pies, a tight cocktail list, and chicken Parm that earns its place on the menu. Ranked seventh on 50 Top Pizza's Slice USA list, this Magazine Street spot has done real work putting New Orleans on the pizza map.

Carlton, Oregon has about 2,000 people and one extraordinary dinner reservation to chase. Hayward is a farm-to-table restaurant whose room, all blond wood and warm earth tones, reads more Lower Manhattan than Willamette Valley wine country. The menu is short and seasonal, built around whatever's thriving nearby, which means every visit lands differently. Named a New York Times Restaurant List pick and a James Beard Best New Restaurant nominee.

Each cocktail on the menu is credited to the specific bartender who created it, which is either a charming act of transparency or a very public performance review. This neighborhood cocktail bar and casual kitchen in the Heights has a wraparound patio that fills with locals who treat it like a living room. The team behind Anvil runs the place, so the drinks are taken seriously even when the vibe stays loose.

Wood-firing and smoking do most of the heavy lifting at this fine dining spot on Milwaukee's east side, where the chef draws on Southern roots, time on the line at Gramercy Tavern, and a stretch in New Orleans to shape a menu that reads rustic but cooks with real precision. The New York Times put it on their Restaurant List, and the James Beard Foundation named the chef a semifinalist. The garlic focaccia and the charred beef tartare each make a convincing case on their own.

A small-plates restaurant in Walker's Point where the chile crisp deviled eggs tend to set the tone for the rest of the meal. The menu wanders from massaman curry to duck confit agnolotti without apology, and the cocktails are craft without being a whole thing about it. A portion of each featured drink goes to a rotating charity, which covers a lot of ground between Doctors Without Borders and the Wisconsin Waterfowl Association. A James Beard semifinalist, twice over.

A former auto garage with a butcher-paper cocktail menu still hanging above the makeshift kitchen, Liquid Diet is a creative cocktail bar where the bartenders juice and blend everyday ingredients into drinks that read like a dare. Bell pepper martinis, key lime sippers, banana bread cocktails with cookie shards frozen into chiseled ice cubes. Esquire named it one of the best bars in America, and curious tourists and pub crawlers seem to be putting that to the test nightly.