Robb Report's 10 Best New Restaurants in America 2025

At Sunny’s Steakhouse at Lot 6, the elemental allure of flame meets modern culinary precision. This refined steakhouse reimagines the classic chophouse with an elegant, wood-fired lens—showcasing rarefied cuts, pristine seafood, and seasonal produce rendered with quiet confidence. Guests are welcomed into a warmly lit room where polished service, a sommelier-led cellar, and tactile details create a sense of occasion from the first pour to the final, lingering bite. Whether indulging in a bespoke tasting progression, carving into marbled wagyu kissed by smoke, or retreating to an intimate alcove with a vintage decanter, Sunny’s balances sophistication with ease. It’s a sanctuary for discerning palates: convivial, meticulous, and effortlessly memorable.

Somni, a 14-seat tasting counter in West Hollywood, holds three Michelin stars under Chef Aitor Zabala, whose training at El Bulli informs a menu that bridges Basque and Catalan technique with Californian produce. Wine Director Caroline Costarella oversees a 1,050-bottle list with particular depth in Spain, California, and France. La Liste placed Somni at 96 points in its 2026 ranking.

Pullman Market is a multi-concept food hall and marketplace at 221 Newell Ave, San Antonio, built around Texas ingredients by the Austin chef duo behind Emmer & Rye. The complex spans breakfast pastries and tacos through wood-fired beef at Isidore, heritage-grain pasta at Fife and Farro, Sonoran-style cooking at Mezquite, and a dedicated dessert tasting menu at Nicosi — all under one roof.

Acamaya in New Orleans presents Contemporary Mexican cooking anchored in Gulf seafood. Chef Ana Castro and sister Lydia serve standout plates like Chochoyotes with crab, Tuna Tostada with charred avocado, peanut and nori, and charred salsa verde crab claws. The James Beard–recognized kitchen blends Mexico City memory and Bywater ingredients, highlighting supple masa dumplings, bright citrus, and clean ocean brine. Expect subtle, layered flavors rather than overpowering heat, seasonal menu shifts, and a full bar with thoughtful cocktails and wines. Reservations are recommended; some walk-ins are available. Acamaya offers a refined yet approachable dining experience that pairs regional Mexican technique with New Orleans’ bounty.

La' Shukran occupies a second-floor space above a Northeast D.C. alley, reached through a green door that most of the city hasn't found yet. Chef Michael Rafidi blends Palestinian American cooking with the informal energy of Parisian bistronomy, producing Levantine mezze, soujek dumplings, and arak-driven cocktails that make the room hard to leave. Reservations fill fast.

A 20-seat tasting counter in SoMa, Shōwa reframes the kaiseki format around a progressive katsu sequence — 10 to 12 courses that move from miso-cured fish and uni with bluefin tartare into an extended progression of Japanese-style fried foods. The result is a structured, technique-driven meal that arrives at something genuinely delicate despite the fryer being its central instrument.

Penny opened above Claud in 2024, converting the East Village building's bright second floor into one of New York's most closely watched raw seafood counters. Chef Joshua Pinsky works from little more than a binchotan grill and a refrigerator, and the restraint shows in every dish. With a 6,000-bottle wine list anchored in Burgundy and Champagne, the bar-only format rewards early arrivals and walk-in diners equally.

Progressive Korean artistry defines Paju Seattle, where chef Bill Jeong's theatrical approach transforms traditional flavors into communal fine dining experiences. From legendary double-fried wings to black squid ink fried rice, this South Lake Union destination earned New York Times recognition for reimagining Korean cuisine through global influences.

Pascual on Capitol Hill brings the structure of Mexico City's contemporary dining scene to Washington, D.C., with a shareable menu built around open-fire technique and regional Mexican ingredients. A Michelin Plate holder recognized by Opinionated About Dining in 2025, the restaurant draws on Oaxacan fire-cooking traditions and dishes rarely seen in D.C. Reservations fill quickly, so advance planning is essential.

Tucked behind a caviar boutique on Greenwich Street in TriBeCa, Huso is the more ambitious second act of chef Buddha Lo's New York presence. The tasting menu deploys French technique around cured fish eggs and seasonal produce, with a wine list of 1,500 selections and sommelier Michael O'Callaghan steering it. Opinionated About Dining ranked it #244 in North America for 2025.