Inspiration

Where You Should Eat in the U.S.

When you don't know where to eat—but don't want to waste a meal on some tourist trap—consult our list of 207 of the greatest restaurants around the globe, according to those who eat, cook, and travel for a living. Here, we break it down by region, calling out some of the favorites across America. Yes, New York and California do things right, but have you visited Indianapolis lately?
This image may contain Plant Creme Cream Food Dessert Ice Cream Dish Meal and Fruit
Courtesy Le Bernardin

CALIFORNIA

Chez Panisse, Berkeley
“The cradle of the American food revolution continues to be as relevant as it was when its now legendary chef, Alice Waters, co-founded it in 1971. Over the decades, Chez Panisse has produced an extraordinary roster of chef talent and built an unrivaled supply chain of farmers, fishermen, and ranchers. Don’t come here as a polite salute to America’s most historically influential restaurant. Eat here because it remains the benchmark for produce-driven restaurants and sophisticated simplicity.” David Prior

Glen Ellen Star, Glen Ellen
“Off the beaten path in Sonoma Valley, Glen Ellen Star is helmed by chef Ari Weiswasser; he seems to work the line every single night. The roasted baby carrots with harissa and crispy chickpeas, served in a cast-iron skillet, was a standout. The menu is simple, so the ingredients really shine. Sit at the bar for a direct view of the kitchen and brick oven.” Rob Blood, founder and CEO of Lark Hotels

Animal, Los Angeles
“The room is nothing special, and the service is almost comically casual ('Let me tell you about the pig’s ears, bro'). But the food is way more ambitious and refined than the setting implies. And for all the talk about pig’s ears, Jon Shook and Vinny Dotolo’s secret weapon is their amazing produce, which is so very Los Angeles.” Peter Jon Lindberg

Chi Spacca, Los Angeles
“Large-format meats (like a 48-ounce bistecca fiorentina) roasted or grilled over fire. Simple and perfect.” Peter Jon Lindberg

Guisados, Los Angeles
“Freshly pressed tortillas and stewed meat make this L.A.'s best taco spot.” Matt Rodbard

Sqirl, Los Angeles
“Believe the hype. I’m happy to wait in line to get my hands on my favorite Sqirl triumvirate: sorrel pesto rice bowl, brioche toast with ricotta and Blenheim apricot jam, with a turmeric tonic.” Fiorella Valdesolo

We'd happily wait in line for this bowl of goodness at Sqirl.

Camino, Oakland
“I find the cooking here incredibly seductive. I love its integrity, its bold, thoughtful flavors, and its ethos, plus the wood-fired oven and communal tables.” Skye Gyngell, chef at Spring in London

Bar Tartine, San Francisco
“Cortney Burns and Nick Balla make every ingredient in every dish at Bar Tartine; nothing leaves their kitchen that wasn't grown or made by hand, in-house. You can taste that next-level care in every bite. Like the mind-blowing dry-aged beef tartare with radish on house-sprouted bread. Every experience at Bar Tartine is better than the last, in a way that makes the restaurant feel new on every visit.” Michael Solomonov, chef/co-owner of Zahav and Dizengoff in Philadelphia

Benu, San Francisco
“There was something about the austere, clean lines, long menu, and sheer expense of the place. Who wants to eat like that anymore? I was wrong. Not about the austerity, cleanliness, or expense—it has all that in spades. But Corey Lee's menu commands attention, from some sort of voodoo with an unlaid hen's egg that pops you in the kisser as a sweet hit of cholesterol, to a handwoven nori net that has ensnared a collection of miniature pickled vegetables. The service goes above and beyond; the wine list has depth and breadth. And it’s one of the few dining rooms on the contemporary fine dining scene that really makes you want to behave yourself. I'm so glad I was so wrong.” Myffy Rigby, editor of Fairfax Media’s Good Food Guides

Saison, San Francisco
“While chef Joshua Skenes’s food is beautiful, it is also intriguing. I recall wondering what type of vinegar was used in a dish, expecting wine. It turned out to be fermented sea cucumber guts. Doesn’t sound great, but it was so subtle and delicious. The meat-aging room and live abalone tank always draw me to those items. A very special place.” Mitchell Davis

Swan Oyster Depot, San Francisco
“My happiest place in America to eat crab backs filled with fat, juicy oysters and enjoy a cold draft beer.” Anthony Bourdain, chef, writer, and TV personality

Zuni Café, San Francisco
“One of the most beautiful spaces ever, with the most delicious food—especially if you go there straight from the airport.” Ignacio Mattos, chef/co-owner of Estela and Café Altro Paradiso in New York City

Gjelina, Venice
“I was so taken by my first visit to Gjelina that I went back twice more in the same week. The best seat in the house is a round table just inside the courtyard, giving a unique vantage point on happenings both inside and out.” Steve Wilson

Gjelina is the kind of place you'll visit twice in the same week.

Courtesy Gjelina/Photo by Michael Graydon and Nikole Herriott

Gjusta, Venice
“Travis Lett’s team understands how people will want to eat in the future. Their original restaurant, Gjelina, is an L.A. classic, but its upstart younger sibling, a café/bakery cum deli counter in a sprawling Venice warehouse, channels a certain brand of breezy California sophistication. Come for coffee and a croissant, a healthy salad, or a porchetta sandwich. It’s not fine dining. It’s about a rules-be-damned freedom of choice. How Californian is that?” David Prior

FLORIDA

Alter, Miami
“Super-creative chef Brad Kilgore is crushing it at this buzzy spot, which so perfectly fits the arty, vibrant Wynwood vibe.” Peter Jon Lindberg

GEORGIA

Seabear Oyster Bar, Athens
“I still can’t get over chef Patrick Stubbers’s pillowy Parker House rolls drenched in brown butter and sprinkled with raw sugar and sea salt. Or his crispy, briny, deep-fried clam strips. Or the icy Negroni slushies that go down just a little too easy. It’s nice to see a serious restaurant in a college town that still knows how to have fun.” Ashlea Halpern, contributing editor

Two Urban Licks, Atlanta
“This is the restaurant that kicked off the New American trend in Atlanta. My favorites include the salmon chips, topped with fresh smoked salmon, capers, red onions, and a dab of chipotle cream cheese; the brisket-filled empanadas; the scallops and grits; and the rotisserie chicken with mac ’n’ cheese. The infused cocktails pack a serious punch. Sit outside for a view of the downtown Atlanta skyline.” Cherae Robinson, founder/CEO of Tastemakers Africa

HAWAII

Town, Honolulu
“Chef Ed Kenney, son of a famed hula dancer, took the lessons of the ’90s HRC (Hawaiian Regional Cuisine) movement even further, digging deeper into the islands’ traditional foodways and introducing a serious locavore ethos that’s much needed in a state where 85 percent of the food is shipped in from elsewhere. He’s like Michael Pollan if Michael Pollan could surf, hunt wild boar, and cook circles around any mainland chef.” Peter Jon Lindberg

ILLINOIS

Alinea, Chicago
“Relaunched in spring 2016 after a top-to-bottom renovation, with a warmer and softer interior (a huge improvement on the ascetic, hard-edged original) and more tasting menu options for diners.” Peter Jon Lindberg

Au Cheval, Chicago
“I’ve only had 0.01 percent of America’s burgers, but this is by far the best I’ve ever tasted.” Peter Jon Lindberg

Could Au Cheval have the best burger in America?

Kevin J. Miyazaki

Next, Chicago “Because the concept and menu changes several times a year, this is definitely one to visit over and over. Use their ticketing system, Tock, to secure a reservation. And follow them on social media, because if there ever are last-minute cancellations, they offer them up to their followers.” Sean Brock, chef/co-owner of Husk and McCrady’s in Charleston

INDIANA

Milktooth, Indianapolis
“This breakfast-, brunch-, and lunch-only restaurant in an airy converted garage wouldn’t touch eggs Benedict with a 50-foot pole. And that’s what makes it so genius. Chef Jonathan Brooks does wild things with Dutch baby pancakes (smoked Swiss and shiitake, say, or local berries with cucumber curd and cashews). He gussies up ancient grain porridge with coconut milk, blackberry jam, pistachios, and hemp seeds. He puts egg salad and fried Lebanon bologna on toast. Because why not? If no one else is gonna take this maligned meal seriously, he sure as heck will. Don’t miss the towering pastry displays on your way out the door—Zoe Taylor might be the most talented baker in the Midwest.” Ashlea Halpern

LOUISIANA

Brennan’s, New Orleans
“There’s no shortage of iconic restaurants in New Orleans, but a recent brunch at Brennan’s with my two-year-old daughter was especially enchanting. The restaurant has been firmly entrenched in the French Quarter since 1942, a maze of opulent dining rooms surrounding a sun-drenched courtyard famous for an adorable family of turtles that can often be found dozing on the rocks of their fountain home. A recent renovation has updated the decor, and Slade Rushing, their award-winning new chef, has gently reimagined the timeless menu, keeping its Creole soul firmly intact. This is the birthplace of Bananas Foster, but don’t miss other classics like Caribbean milk punch, turtle soup, eggs Hussarde, and the seafood filé gumbo. Dress smart and don’t be afraid to bring the kids! The impeccably trained and charming waitstaff are as versed in child diplomacy as they are in the complex nuances of New Orleans culinary history.” Gail Simmons, author, special projects director for Food & Wine, and judge on Bravo’s Top Chef

Shaya, New Orleans
“A beautifully designed space with tables close enough to feel the community but far enough apart for a private dinner. The service is attentive but not intrusive. And then there’s the food: crispy halloumi, kibbeh nayeh, slow-cooked lamb… my mouth waters just thinking about it. I am British and never talk to the people at the table next to me, but here you just want to share the joy of the food, ambience, and service.” David Bowd, co-owner of Salt House Inn and Eben House in Provincetown, Mass.

MAINE

Eventide Oyster Co., Portland
“The oyster bar of your dreams: briny half-shells most likely harvested that morning, note-perfect lobster rolls, a killer wine list, and all sorts of unexpected treats on the daily menu.” Peter Jon Lindberg

Eventide Oyster Co. is "the oyster bar of your dreams."

Courtesy Eventide Oyster Co.

MARYLAND

Woodberry Kitchen, Baltimore
“Spike Gjerde’s restaurant represents a recent phenomenon that I am very excited about in the United States: small regional restaurants in unlikely places reinventing American regional flavors and building a community around them.” Alice Waters

MASSACHUSETTS

Alden & Harlow, Boston
“The quickly sold-out burger is the thing to get.” Sarah Khan

Oleana, Cambridge
“Long before Zahav in Philly, chef Ana Sortun was introducing North African, Middle Eastern, and Turkish spices, herbs, and techniques to American fine dining, and she’s stayed at the forefront of Boston’s food scene ever since. Bonus points for the setting: a gorgeous old Victorian house near Kendall Square with a backyard patio and garden.” Peter Jon Lindberg

Proprietors, Nantucket
“This is the type of place where you should go with a group of six or more and order as many items on the menu as possible. Dishes come out as they’re ready, which makes for great flow. The cocktails are top-notch, as are the pig-ear fries.” Rob Blood

NEVADA

Raku, Las Vegas
“When people say ‘No, really, Vegas has amazing local restaurants if you know where to look,’ they invariably mention Raku, a fantastically authentic Japanese restaurant/izakaya out on Spring Mountain Road (Vegas’s Chinatown). This is where all the great chefs on the Strip go after their shift—they serve until 3 or 4 a.m.—and it’s where you realize that Vegas has a genuine homegrown food scene—one more global and diverse than almost any other U.S. city.” Peter Jon Lindberg

NEW YORK

Table on Ten, Bloomville
“The best artisanal pizza I've ever ever had, and herby salads so fresh you can hear them growing. Yes, owner Inez Valk was a model, and everyone is beautiful and funny, and there are movie nights downstairs and guitar playing all summer long and, and, and...” Kate Sekules

Brushland Eating House, Bovina
“Ex-Frankies/Prime Meats people. Always impressive, delicious, friendly—and just a three-and-a-half-hour drive from New York City.” Kate Sekules

Diner, Brooklyn
“It's in our own backyard and, yeah, the burger's great, but Andrew Tarlow quietly invented a food movement that's been pretty special here for more than 15 years.” Matt Duckor

Marlow & Sons, Brooklyn
“The restaurateur Andrew Tarlow became a pioneer of the New Brooklyn food scene when he opened his flagship Diner in 1999, helping to transform what was once a desolate patch of Williamsburg into one of the coolest neighborhoods in the city. But it's Diner's next-door neighbor and sister restaurant, Marlow & Sons, that might be Tarlow's masterpiece. There's a great tortilla Española and reliably wonderful brick chicken, a clever list of natural wines, and probably the best playlist of any restaurant in New York (well, if you like disco).” Gabe Ulla

Roberta’s, Brooklyn
“Wood-fired pizzas, in-house charcuterie, an excellent wine list, a vegetable garden, and punk music in the heart of Brooklyn, all of which comes together in the most natural way.” James Henry

In a city that bleeds pizza, Roberta's is the best.

Courtesy Roberta's

Betony, Manhattan
“Caviar, buttery foie gras, fluke carpaccio, velvety leek ravioli—all of the fine-dining elite can be found in a restaurant that somehow manages to be unpretentious. The four-course menu or chef's tasting menu are your best bets. All of the ingredients are superbly fresh, and many of them come from farms upstate. To drink, order a pisco sour or one of the seasonal milk punches.” Cherae Robinson

Casellula, Manhattan
“One of the best cheese-centric wine bars in the city. I usually order a bottle or two of wine, a large cheese board, and the must-have Pig’s Ass Sandwich. It’s a panino with brined ham and roasted pork, cheddar, Fol Epi cheese, sweet pickles, and chipotle aioli. It’s the perfect date spot after a long week of work.” Edouardo Jordan, chef/owner of Salare in Seattle

Eleven Madison Park, Manhattan
“If you’re going to spend $600 and four-plus hours on dinner for two, best that it feel light and breezy and fluid and, above all, fun. Eleven Madison Park discards the weight and pretense of the typical Michelin-three-star restaurant and replaces it with constant surprises. Bonus points for the ‘dreamweaver’ team who can make an occasion feel genuinely special and personalized.” Peter Jon Lindberg

Emilio’s Ballato, Manhattan
“One of the last restaurants that clearly references the past of Nolita/SoHo—where rock stars, actors, and old-school Italianos gathered for linguine Vongole and veal Milanese.” Matt Rodbard

Estela, Manhattan
“The little New York restaurant that could. Estela took the city by surprise when it opened in 2013, not because the talent behind it was unknown—Ignacio Mattos has long been considered a chef of great potential and his partner, Thomas Carter, is a wine-world star—but because it is so casually refined and consistent. The dishes are nuanced yet utterly unpretentious. His kohlrabi salad was an instant classic, as was his riff on tartare. Estela proves that a great night in the city needn’t be confined to an overly stylized theme restaurant. Rather, the best meal in town could be found at a marble bar just steps from noisy Houston Street.” David Prior

Jean-Georges, Manhattan
“Jean-Georges Vongerichten is, simply put, one of the greatest chefs of the modern era. His flagship restaurant maintains the vitality and innovative spirit of an up-and-comer while executing flawless cuisine like the savvy mainstay that it is.” Tim Ryan, president of The Culinary Institute of America

Le Bernardin, Manhattan
“Le Bernardin proves every day that fine dining can still be relevant and enjoyable. There is no better food, service, or wine program.” Anthony Bourdain

Locanda Verde, Manhattan
“Andrew Carmellini’s Italian restaurant at the Greenwich Hotel in TriBeCa is consistently great. When you step inside, you’re instantly hit with that buzz only New York restaurants have. The masculine interior lends itself to ordering warming pasta dishes and a hearty bottle of red. The white veal Bolognese alone is worth the cab fare.” Adam Hyman of CODE Hospitality

Maharlika Filipino Moderno, Manhattan
“Maharlika executes some of the best Filipino cuisine outside Manila. Go for brunch and try the Filipino-style fried chicken with purple yam waffles or one of the Silog options with longganisa pork sausage and amazing garlic rice. The drinks are wonderful, the staff extra-friendly, and the playlist full-on ’90s hip-hop and R&B.” Cherae Robinson

Masa, Manhattan
“Masa has the best sushi rice—the true determinant of great sushi—in the world. And the most impeccable fish, too. Masa Takayama, if preparing the food himself, is one of the few world masters you can still watch, eye to eye, make your dinner.” Anthony Bourdain

Per Se, Manhattan
“Thomas Keller's elegant Manhattan jewel has never been better. His Oysters and Pearls is one of the greatest dishes of all time, and a trip to Per Se without it is like a Paul McCartney concert without ‘Yesterday.’ Chef de cuisine Eli Kaimeh surrounds the Keller classics with a bevy of clever seasonal offerings. The dining room, perched above Columbus Circle and Central Park, is worthy of a trip, and the service is understated but impeccable.” Tim Ryan

Superiority Burger, Manhattan
“Because Superiority Burger is vegetarian, it’s on-trend, except it does it in a way that's cheeky and appeals to non-vegetarians. Pete Wells gave it two stars in the Times, which was a total upset because it's tiny and has only six desk-sized seats and blares punk rock. Before he owned Superiority, Brooks Headley was best known for being a drummer and the James Beard Award–winning pastry chef at Del Posto. So you get all the care that would go into making food at Del Posto plus the best gelato in the city. The energy is totally contagious and I've caught the bug, and I'm very much not vegetarian.” Charlotte Druckman, food writer, co-founder of The Piglet, and author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen

Wildair, Manhattan
“I love the fine choice of great minimal-intervention wines, the staff knowledge and passion, the focus and attention to detail, and the exceptional cooking skills of owners Jeremiah Stone and Fabián von Hauske. They’re putting their heart and soul on the plate—and in the glass—with quiet confidence and humility.” Kylie Kwong, chef/co-owner of Billy Kwong in Sydney

Blue Hill at Stone Barns, Pocantico Hills
“Dan Barber is among America’s top three most influential chefs, and this restaurant is his showcase. Beyond the farm-to-table movement, he’s constantly pushing the conversation forward on things like whole-farm cooking, custom vegetable breeding, and food waste. A meal at Blue Hill is like a conversation with Barber, where he shows you just how stunning food can be while still adhering to environmental and moral concerns. A noble cause doesn’t mean much if the restaurant is a bummer, but Blue Hill is totally transporting.” Alan Sytsma

OREGON

Nong’s Khao Man Gai, Portland
“The downtown food cart is branded into my memory for its chicken and rice. It's perfectly prepared and comes with some of the best spicy chili sauce I've ever had. The best way to enjoy the dish is to eat it while walking around Portland.” Ford Fry

PENNSYLVANIA

Zahav, Philadelphia
“Michael Solomonov channels the Middle East, North Africa, and his native Israel with his light, bright, intensely flavorful cooking. The hummus and house-made laffa alone are worth the dinner price, as are the amazing salatim vegetable salads.” Peter Jon Lindberg

SOUTH CAROLINA

The Wreck of the Richard & Charlene, Mount Pleasant
“Named for a trawler impaled on its site by Hurricane Hugo in 1989, The Wreck makes some of the best Low Country–style seafood imaginable. The restaurant itself is the simplest of structures (a former cinder block shrimp fridge), seamlessly blending into the natural beauty of its location overlooking Mount Pleasant’s Shem Creek, less than 20 minutes from downtown Charleston. Its menu of fried shrimp, scallops, and oysters; hush puppies; and stone crab may sound similar to other seafood shacks in the area, but the quality and care that goes into every one of their perfectly golden seafood platters is unsurpassed. Don’t miss classic boiled peanuts to snack on while you order; banana pudding and Key lime pie are essential for dessert.” Gail Simmons

TENNESSEE

Blackberry Farm, Walland
“There is nothing in America quite like this magical destination nestled deep in the foothills of the Great Smoky Mountains—both as a luxury inn and a food-lover’s paradise. Dining in The Barn at Blackberry Farm is Southern hospitality at its finest. The tasting menu changes almost daily to showcase produce, meat, and handmade cheeses from the surrounding area, a good portion of which is grown or raised on-site. Guest chefs like Thomas Keller and David Chang have been known to visit the property for culinary retreats, so it’s worth checking the calendar to see who may be in the kitchen. The Barn reserves a limited number of tables per night for guests who are not staying on-property, so book as far in advance as possible. Or better yet, book a weekend getaway so you can fly-fish, hike, horseback-ride, or romp in the woods with their cuddly pack of truffle-hunting dogs to work up your appetite.” Gail Simmons

Some 13 years on, Uchi is still one of the best Japanese restaurants in America.

Courtesy Uchi

TEXAS

Uchi, Austin
“Tyson Cole is the patriarch of the Austin food scene, and 13 years in, Uchi is still one of the great Japanese restaurants in the country.” Peter Jon Lindberg

Kim Phat Hu Tieu Nam Vang, Houston
“The namesake hu tieu nam vang, or Phnom Penh noodle soup, is even better than in Cambodia.” Deana Saukam

Oxheart, Houston
“Some of the best vegetable-focused food in a city known for its meat.” Matt Duckor

VIRGINIA

Peter Chang, Glen Allen
“Peter Chang is a Szechuan god and a legend in Virginia, where he operates many namesake restaurants. But this location in a strip mall near Short Pump, just outside Richmond, is the best. The dry-fried eggplant, tingly tofu-skin salad, and crispy pork belly are the must-orders.” Matt Rodbard

VERMONT

Hen of the Wood, Waterbury
“I love this restaurant for chef Eric Warnstedt's thoughtfulness toward ingredients and seasons, and his strong ties to farmers and foragers. He serves up food that is straightforward and delicious. My favorites are the house charcuterie plates, the braised pork, and the perfect steak with awesome smoky potatoes.” Ford Fry

WASHINGTON

Canlis, Seattle
“The spectacular location of this third-generation family-owned restaurant is bested only by its creative cuisine and gracious hospitality. It is the only restaurant in America that has this much history, yet continues to push, create, and maintain its relevancy. I always return from a meal here feeling inspired—and with my passion for our industry completely on fire.” Will Guidara, co-owner of Eleven Madison Park and The NoMad in New York City

The Walrus and the Carpenter, Seattle
“Experiencing Renee Erickson's menu is like reliving her life as it relates to the food of the Northwest. The menu changes daily, but a big plate of regional oysters is a must.” Ford Fry