World's 50 Best Restaurants 2025: North America Edition

Atomix holds three Michelin stars and ranked No. 1 in North America's 50 Best Restaurants 2025, making it the continent's most decorated Korean fine dining address. Chef Junghyun Park's 12-course tasting menu operates from a 14-seat basement counter in NoMad, Manhattan, where custom ceramics and course cards frame each dish within its Korean culinary context.

Mon Lapin delivers a luxury modern cuisine experience where playful creativity meets refined technique. In an intimate, design-forward setting, the chef crafts a seasonal, market-driven menu that celebrates peak ingredients and artful plating. Expect a thoughtfully paced tasting menu, an eclectic wine program with rare finds, and warm, detail-obsessed service. Perfect for romantic dinners and special occasions, Mon Lapin turns every course into a polished, memorable moment.

Perched above Pearl Morissette Estate Winery in Ontario's Niagara region, Restaurant Pearl Morissette holds a Michelin star and ranks among North America's top restaurants on Opinionated About Dining. Daniel Hadida and Eric Robertson's tasting-menu format draws on training in Paris and rural Belgium to produce French-influenced farmhouse cooking that is deeply rooted in the 17-hectare regenerative farm below the dining room.

Three Michelin stars, a farm-direct supply chain rooted in Smyth County, Virginia, and a tasting menu format that has held a place in the Opinionated About Dining top six for three consecutive years. Smyth operates in Chicago's most competitive tier of progressive American dining, where the kitchen's seasonal precision and the wine program's natural-bottle depth give it a distinct profile among West Loop peers.

Tanière³ occupies the 17th-century stone vaults beneath Old Québec, where a two-Michelin-starred tasting menu moves through 12 to 18 courses built entirely from Québec terroir. The restaurant holds AAA Five Diamond status, a 2025 North America's 50 Best Art of Hospitality Award, and an 81-point La Liste ranking, placing it at the top of the province's creative dining tier.

Dakar NOLA is a rarefied dining experience where Senegalese heritage is reimagined through the prism of New Orleans’s soulful abundance. In an intimate, reservation-only setting, a choreographed tasting menu unfolds like a travelogue—jolof rice elevated with jeweled aromatics, pristine Gulf seafood perfumed with attiéké and citrus, and cassava rendered silken beside deeply spiced stews. The cadence is gracious and unhurried, the storytelling vivid, the hospitality quietly magnetic. Here, West African technique speaks fluently with Creole terroir, revealing a cuisine that is both deeply rooted and thrillingly modern, designed for those who collect meals the way others collect art.

Kalaya brings Southern Thai cooking to Fishtown with a conviction that the cuisine deserves the same quality ingredients and serious kitchen attention as any fine-dining address. Chef-owner Chutatip 'Nok' Suntaranon draws on the coastal province of Trang, producing fragrant curries, house-made pastes, and dishes built around authentic heat levels that Philadelphia's Thai restaurant scene had rarely attempted before.

Three Michelin stars, a 24-acre working farm, and a kaiseki-influenced tasting menu that changes daily with the harvest: SingleThread sits at the precise intersection of Northern California produce and Japanese technique. Ranked #80 on the World's 50 Best Restaurants list in 2025 and scoring 99 points on La Liste, it operates as a restaurant, inn, and agricultural operation in downtown Healdsburg.

Le Bernardin New York reigns as the city's premier seafood destination, where Chef Eric Ripert's three-Michelin-starred artistry transforms ocean treasures into transcendent cuisine. This legendary Midtown institution has maintained The New York Times' four-star rating for over two decades, offering an unmatched fine dining experience centered on the philosophy that "the fish is the star."

Established in 1937 and revived in 2024 by Lee Hanson and Riad Nasr of Frenchette, Le Veau d'Or is the Upper East Side's clearest argument for classical French cooking as a living discipline. A prix-fixe menu anchored by pâté en croûte and poulet à l'estragon, a 100-label all-natural wine list, and a 2025 James Beard Award for Outstanding Restaurateur mark it as the most credentialed bistro revival in New York.

On College Street, Quetzal anchors Toronto's serious Mexican dining with an eight-metre indoor fire pit and tortillas pressed from nixtamalised heirloom corn. Chef Steven Molnar's open-fire technique draws on regional Mexican tradition while sourcing Canadian produce, earning consistent recognition from La Liste and Opinionated About Dining. The bar programme — built around mezcal, tequila, and reimagined Mexican classics — runs parallel to the kitchen in ambition.

In Steveston Village, a Richmond fishing enclave better known for its dockside fish-and-chip stands, Baan Lao serves a 13-course Royal Thai tasting menu to just 20 guests at a time. Chef-owner Nutcha Phanthoupheng, trained in the culinary traditions of the Thai royal court, brings an ingredient-level precision — Miyazaki A5 wagyu, Dungeness crab, fresh lobster — that places this restaurant in a different competitive tier than anything else in the city.

Benu holds three Michelin stars and a 2025 AAA Five Diamond rating at its SoMa address, where Corey Lee's tasting menus draw on Korean and broader Asian culinary traditions against a California-produce foundation. Ranked No. 7 in North America by Opinionated About Dining in 2025, the restaurant operates in the same tier as Atelier Crenn and Quince but occupies a distinct lane: seafood and vegetable-forward, technically rigorous, and shaped by San Francisco's particular cosmopolitanism.

Californios holds two Michelin stars and a consistent position inside Opinionated About Dining's North American top 100 for its contemporary Mexican tasting menu rooted in California's pre-statehood history. Chef Val Cantú structures each course around nixtamalized heritage corn, named local purveyors, and the agricultural traditions of both California and Mexico. The SoMa dining room operates Tuesday through Saturday for dinner only.

A Williamsburg wine bar and restaurant built around natural wine and seasonal New American plates, The Four Horsemen holds a 2022 James Beard Award for Outstanding Wine Program and ranks #26 on Opinionated About Dining's 2025 Casual North America list. With 40 seats and a list spanning over 750 bottles, it operates in a tier where the wine program and the cooking carry equal weight.

A James Beard Award winner for Outstanding Restaurant (2023) and ranked #260 on Opinionated About Dining's North America list for 2025, Friday Saturday Sunday occupies a Rittenhouse townhouse where Chad Williams applies classical French technique to ingredients rooted in the African diaspora. The eight-course tasting menu and a 14-seat cocktail bar run by one of Philadelphia's most inventive bartenders make this a two-floor destination worth planning around.

Moon Rabbit brings modern Vietnamese cooking to downtown Washington, D.C., where chef Kevin Tien fuses his Cajun Louisiana upbringing with Vietnamese tradition. The 2024 F Street address earned a Michelin Plate, while bar director Thi Nguyen took the 2024 Michelin Guide D.C. Exceptional Cocktails Award. Dishes like mochi beignets with freshwater eel and fried quail over crispy tomato rice set the tone for the kitchen's approach.

Via Carota has anchored the West Village's Italian dining scene since 2014, earning a James Beard Foundation Award in 2019 and a place on Opinionated About Dining's North America list every year since. The menu reads like a lesson in seasonal restraint: crisp fried olives, hand-cut pastas, and vegetable dishes that carry the weight of the meal. Reservations are scarce and the room fills fast, so plan accordingly.

A dock-to-table seafood counter on Coming Street where the menu changes daily based on what came off local boats that morning. Chubby Fish holds 40 seats, takes no reservations, and has drawn lines around the block since opening in 2018. Named to Resy's Best of the Hit List 2025, it's one of Charleston's clearest expressions of the city's relationship with its coastal waters.

Locust Nashville transforms humble dumplings into culinary art through Chef Trevor Moran's Noma-trained precision, earning Bon Appétit's #1 Best New Restaurant title with weekend-only service, no-tipping hospitality, and the South's most coveted reservations in intimate 12 South quarters.

Saison has held two Michelin stars since at least 2024 and ranked third in Opinionated About Dining's North America list for 2025. The SoMa restaurant built its reputation on open-hearth cooking and hyper-local sourcing, and under executive chef Richard Lee it has expanded that foundation to incorporate a Chinese-American perspective on Northern California's seasonal pantry. A 9,285-bottle cellar anchored by Burgundy, Bordeaux, and California makes the wine program a parallel draw.

Chef Charles-Antoine Crête's audacious contemporary brasserie transforms Plaza St-Hubert into Montréal's most unexpected fine dining destination, where French culinary mastery meets fearless innovation through creative small plates designed for sharing in an intimate 70-seat space.

A 14-seat yakitori counter tucked inside Chinatown's Canal Arcade, Kono ranks among the most decorated yakitori destinations in North America, holding three Michelin stars and placing #23 on the 2025 Opinionated About Dining list. Chef Atsushi Kono was the first in the United States to earn a Michelin star for yakitori, and the 16-course binchotan-grilled omakase remains one of New York's most difficult reservations to secure.

Aska holds two Michelin stars and an 88-point La Liste score, placing Fredrik Berselius's Williamsburg tasting counter among New York's most decorated destination restaurants. A 12-to-14-course menu draws on Scandinavian terroir and Northeastern US seasonality in equal measure, served from a candlelit 1860s warehouse beneath the Williamsburg Bridge. At the $$$$ price tier, the format competes directly with Manhattan's top tasting rooms on credential, while offering a markedly different setting.

Lazy Bear holds two Michelin stars and a La Liste placement in San Francisco's Mission District, running a dinner-party format that seats guests communally across a mezzanine and ground-floor dining room. The cooking draws on nostalgic American reference points, executed with technical precision, and a 10,500-bottle cellar overseen by a James Beard-nominated beverage director operates from a separate facility across the street.

Kato occupies a spare, art-hung room in the redeveloped LA Terminal Mart in Downtown LA, where a 10-course tasting menu reframes Taiwanese and San Gabriel Valley references through precise contemporary technique. Jon Yao holds a Michelin star and the 2025 James Beard Award for Best Chef: California. The wine program, built around 2,665 selections and an exclusive Kato savagnin bottling, competes for attention with the kitchen.

Kann is Portland's James Beard Award-winning live-fire Haitian restaurant from chef Gregory Gourdet, ranked #117 on Opinionated About Dining's 2025 Casual North America list. Wood-fired cooking anchors a Caribbean-inspired menu that is entirely gluten and dairy-free, backed by a 550-bottle wine list weighted toward France and Oregon. Open Tuesday through Sunday from 4pm at 548 SE Ash St.

Among Vancouver's Michelin-starred contemporary restaurants, Published on Main occupies a particular position: a foraging-forward tasting counter on Main Street that draws as much from the Pacific Northwest forest floor as from Chef Gus Stieffenhofer-Brandson's German-Manitoban upbringing. Ranked #21 on Opinionated About Dining's 2025 North America Casual list and awarded Star Wine List's top spot in 2025, it functions equally well as a neighbourhood bar seat or a full 11-course destination dinner.

Le Violon earned a Michelin Plate in its first full year, a pace of recognition that reflects Montreal's accelerating fine-dining ambitions. Set on a quiet Plateau Mont-Royal residential street, the restaurant pairs market-driven modern cuisine from co-chefs Danny Smiles and Mitch Laughren with interior design that draws as much comment as the food. Bookings move quickly at this three-price-sign address that opened in June 2024.

Emeril's opened on Tchoupitoulas Street in 1990 and built a category of its own: New New Orleans cooking that placed Louisiana's produce at the centre of serious fine dining. Now holding two Michelin stars and a 2026 La Liste score of 92 points, the Warehouse District flagship operates under Chef E.J. Lagasse, whose tasting menu reframes the restaurant's founding classics through a lens shaped by Frantzén and Core by Clare Smyth.

Kasama occupies a rare position in American dining: a Filipino restaurant holding a Michelin star and a James Beard Award, operating as a daytime bakery and café before transforming into a 13-course tasting menu destination by night. Located in Chicago's East Ukrainian Village, it draws on the culinary pedigrees of Genie Kwon and Timothy Flores to reframe Filipino cuisine within the language of contemporary fine dining.

A windowless, walk-in izakaya in Queen Village that doubles as one of Philadelphia's most sought-after omakase rooms. The front of the house runs on energy and variety, from miso-glazed aubergine to crispy karaage, while Chef Jesse Ito's 16-seat counter in the back operates against a 600-person waiting list. Carefully sourced fish, Japanese whisky, and off-centre sake round out a program that punches well above its neighbourhood footprint.

Perched on the 63rd floor of a Wall Street Art Deco tower, Saga holds two Michelin stars and a wine list of 8,000 bottles with strengths in Burgundy, France, and Italy. Chef Charlie Mitchell brings a Southern-inflected American menu to one of New York's most architecturally compelling dining rooms. Dinner runs Tuesday through Saturday; the bar at Overstory on the 64th floor rounds out the evening.

A Michelin-starred live-fire destination in Washington D.C.'s Navy Yard, Albi channels Palestinian culinary tradition through a wood-burning hearth and peak-season Mid-Atlantic produce. Chef Michael Rafidi's five-course tasting menu earned the 2024 James Beard Award for Outstanding Chef, placing the restaurant among the most decorated in the American capital.

Among New York's three-Michelin-star restaurants, Jungsik occupies a category it effectively created: Korean fine dining built on French technique, not French fine dining with Korean accents. Chef Jungsik Yim's nine-course tasting menu in TriBeCa earned a 2025 James Beard Award for Outstanding Chef and 98 points from La Liste, placing it in the company of the city's most decorated tables.

Where the Lower East Side meets Northern Mexico: Corima opened in 2024 at 3 Allen St and quickly earned recognition on Opinionated About Dining's Top Restaurants in North America list. Chef Fidel Caballero runs both à la carte and a 13-course tasting menu, anchored by agave spirits, sourdough tortillas made with Sonoran wheat, and technique that draws on Basque and Japanese influences as readily as Chihuahuan desert tradition.

Opened in September 2024 inside the Salamander Washington DC hotel, Dōgon brings Kwame Onwuachi's Afro-Caribbean vision to the capital with a shareable menu that moves between West African, Jamaican, Trinidadian, and Creole traditions. The Michelin Plate recipient earned a spot on Esquire's Best New Restaurants list for 2024 and Resy's Best of the Hit List in 2025. Chef de cuisine Martel Stone, a Chopped Next Gen winner, executes a tightly edited menu where every dish earns its place.

Opened in July 2024 in a former Hudson Street printing house, César earned two Michelin stars and a spot on North America's 50 Best Restaurants within months of its debut. Chef César Ramirez's 13-course tasting menu draws on Mexican, French, and Japanese influences to place rare seafood and luxury ingredients at the centre of one of New York's most closely watched new openings.

Housed inside NoMad's Fifth Avenue Hotel, Café Carmellini is Andrew Carmellini's return to formal fine dining after more than a decade building a more casual portfolio. The room, designed by Martin Brudnizki, sets a Gilded Age register with double-height ceilings and jewel-toned banquettes. The menu moves between Italian and French traditions, anchored by signatures like Duck-Duck-Duck Tortellini and squab en croûte with foie gras.

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.

At Hastings Main Road, Buzo Osteria Italiana makes a clear argument for what happens when Italian kitchen discipline meets Caribbean ingredient abundance. Fresh pasta rolled daily, wood-fired pizza, and a seasonal menu anchored by local seafood sit inside a 120-150-seat space that moves between a martini bar, communal tables, and a covered outdoor terrace. Multiple Table Talk Food Awards confirm it has earned its place on the Bridgetown dining circuit.

A Michelin-starred marisquería inside South Central's Mercado La Paloma, Holbox lands at #43 on the 2025 Opinionated About Dining North America list and #5 on the LA Times 101 Best Restaurants. Chef Gilberto Cetina Jr. applies dry-aging, wood-fire, and coastal Mexican technique to conscientiously sourced fish and seafood, served at a counter or across an eight-course tasting menu on Wednesdays and Thursdays.

Red lanterns and refined comfort define Alma in Toronto’s Bloordale Village, where Chef Anna Chen’s scallion bao with stracciatella and chewy noodles with pork wontons meet a lively natural-wine program in an intimate, must-book setting.

On a quiet Bloorcourt side street, Mhel is a 32-seat Korean-Japanese small plates bar where husband-and-wife team Hoon Ji and Min Yi serve sake alongside charcoal-grilled fish, homemade kimchi, and Ontario-sourced ingredients. The name translates to 'anchovy' in Jeju dialect, and the focus on umami-forward, fish-centred cooking runs through every dish on the menu.

Alma Fonda Fina earned a Michelin star and an Esquire Best New Restaurants listing (No. 9, 2024) within its first year, signaling that Denver's contemporary Mexican conversation now runs through this snug LoHi room. An eight-seat chef's counter anchors the experience; a four-section menu built around masa, crudos, and sharing plates rewards guests who order across all categories. Priced at $$, it sits below Denver's $$$$ Michelin tier without compromising ambition.

Atelier Crenn holds three Michelin stars and a place in the World's 50 Best at number 96 (2025), operating from a quiet stretch of Fillmore Street in Cow Hollow. Chef Dominique Crenn's pescatarian tasting menu is presented as a poem, with each line corresponding to a course drawing on French-Californian sourcing — seafood, seasonal produce from her Sonoma farm, and a wine list of 1,195 selections weighted toward Burgundy and Champagne.

Providence Los Angeles elevates sustainable seafood to three-Michelin-starred heights, where Chef Michael Cimarusti's ocean-to-table tasting menus showcase wild-caught treasures in an intimate Melrose Avenue setting. This James Beard Award-winning destination combines environmental stewardship with culinary artistry, creating America's most celebrated seafood experience.

Quince holds three Michelin stars and a Green Star in San Francisco's Jackson Square, where chef Michael Tusk's California-Italian tasting menu draws from an exclusive farm partnership in Bolinas. The wine list runs to 1,700 selections across 14,000 bottles, with particular depth in Burgundy, Champagne, and Tuscany. Friday lunch service is among the few fine-dining midday seatings available in the city.

Stush in the Bush occupies a working regenerative farm in the hills of St. Ann, where a five-hour prix fixe experience built entirely on Ital principles has been reframing what Jamaican plant-based cooking can look like since 2009. Multiple Jamaica Observer Table Talk Food Awards confirm its place outside the mainstream dining circuit. Open Fridays and Sundays only; reservations are essential.

A 28-seat Argentinian-Jewish kitchen in Verdun, Beba earned a Michelin Plate in 2025 for cooking that honours tradition without theatrical fuss. Brothers Ari and Pablo Schor — both alumni of Montreal's Joe Beef group — serve a focused menu where golden knish meets Imperial Osetra caviar and offal gets the same attention as prime cuts. Verdun's quiet residential streets have rarely drawn this kind of repeat traffic from across the city.