"Looking back on a year and attempting to pick a favorite meal is sort of like choosing a favorite child, and yet, in this case, it must be done. While we ate our way across the country for our Best New Restaurants of 2025 in search of meals that left us dreaming of them long into the next days and weeks, we can't be everywhere. (Where are the teleporters promised us in '70s and '80s cartoons?!) To suss out meals and restaurants we may have miss, we surveyed a crop of the country's best chefs, sommeliers, and restaurateurs to gauge where industry tastemakers find their inspiration. Their globetrotting answers-from a tiny restaurant in Martha's Vineyard, to a diner recommended by a parking lot attendant, to a simple khao man gai that still thrills-are a mighty fine way to begin planning your 2026 taste atlas."
"The whole experience at Sunny's was beautifully curated from start to finish, from flavorful and generous food to a world-class dining room." -Paul Carmichael, executive chef, Kabawa, New York, NY"
"This summer, my husband and I had a lovely Thai lunch at Lana Asian Street Foods in Galway, Ireland. The chef was a bubbly older woman who was clearly passionate about cooking for others. You could taste her heart and heritage in the pad see ew. It made me grateful that hospitality will never be able to be replaced by e-commerce or AI." -Dana Slatkin, executive chef/owner, The Wilkes + Violet Los Angeles, Los Angeles, CA"
"At Vern's in Charleston, Dano Heinze continues to innovate and create delicious, precise and creative food that is rich with technique and packed with flavor. I am still thinking about the escargot topped with melted gruyere, simple yet unexpected. The setting is unique and inviting, the hospitality is unmatched." -Aaron Bludor"
Industry tastemakers pointed to memorable meals and restaurants across the United States and abroad. Recommendations span tiny local spots, street-food kitchens, diners, and refined dining rooms. Selected examples include a curated experience at Sunny's in Miami, heartfelt Thai street food at Lana Asian Street Foods in Galway, and inventive, technique-driven dishes at Vern's in Charleston such as escargot topped with melted gruyere. The selections emphasize hospitality, cultural heritage, surprise, and flavor-driven cooking. Unexpected discoveries and personal recommendations play a significant role in forming culinary itineraries for future travel.
Read at Bon Appetit
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