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 missed, 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.
Sunny’s, Miami
“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 City
Lana Thai Asian Street Foods, Galway, Ireland
“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
Dunsmoor, LA
“Dunsmoor is the first restaurant I’ve visited in a long time where I truly felt that every single dish was executed perfectly. From the steak to the bluefin tuna toast, their dishes are simple, timeless, and done exceptionally well.” —Thomas McKenna, VP of Culinary Operations, Ten Five Hospitality, Washington, DC
Vern's, Charleston, SC
“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 Gruyère, simple yet unexpected. The setting is unique and inviting, the hospitality is unmatched.” —Aaron Bludorn, chef + partner, Bludorn Hospitality Group, Houston
Sergey’s Place, Yerevan, Armenia
“Grilling is integral to Armenian hospitality, as I had experienced as part of my own family heritage with my grandparents, and Sergey’s Place was no different. Everyone stood around the grill instead of at the table and essentially ate right off the grill, taking pieces of lavash and loading it up with meats and veggies that had been skewered and grilled on the open fire. The whole experience was magical: people were dancing, smoking, taking small shots of blended fruit brandy, and laughing. I cannot wait to return!” —Josh Harris, founder, Trick Dog, Quik Dog San Francisco
The Midnight Diner, Charlotte, NC
“A hurricane grounded me in Charlotte for a night. After wandering around looking for a restaurant with no success, a parking attendant suggested I try The Midnight Diner. I ordered fried chicken, collard greens, a biscuit, and sweet tea, and it was absolute perfection. And made even better with a completely unexpected soundtrack of '70s classic rock.” —Alex Pincus, CEO, Crew, New York City
Nong’s, Portland, OR
“At the top of my list is the khao man gai from Nong’s in Portland, OR. A beloved Thai staple, this chicken-and-rice dish is transformed by Nong’s mastery of restraint, a minimalist presentation anchored by deeply layered, bold flavors.” —Antonio Wormley, executive chef, Little Clam at The Wayfinder Newport and a contestant in this season’s ‘Hell’s Kitchen,’ Newport, RI
Kabawa, New York City
“Chef Paul Carmichael’s Kabawa is a fantastic new addition to the East Village that showcases a menu filled with Caribbean flavors and techniques. The goat with spicy scallop creole and the pepper shrimp with sorrel, Scotch bonnet chile, and thyme were two dishes that really stood out. They have an amazing playlist; it’s part of the restaurant’s story without being too distracting from your meal. Kabawa represents what many of us appreciate about modern fine dining.” —Ignacio “Nacho” Jimenez, co-owner, SUPERBUENO, New York City
S.S. Gai, Nashville
“The Gai Yang from S.S. Gai in East Nashville was my standout meal this year. It’s a whole charcoal-grilled Thai chicken served with sticky rice, fried shallots, tamarind chili fish sauce, aromatic chili vinegar, and fresh local vegetables. Each bite is smoky, flavorful, and perfectly balanced, a meal that’s fueled many of my post-work evenings.” —Jeremy Dobson, sous chef, Yolan, The Joseph Nashville, Nashville
The Covington, Edgartown, MA
“I had the absolute pleasure to dine at The Covington, a small modern American restaurant in Edgartown on Martha’s Vineyard. August Lawson’s wine list was full of producers with low-intervention practices from a wide array of regions, showcasing transparency and terroir while being well-priced and food-friendly. I’ve been thinking about chef Alexander Said’s clams and sausage dish for months. It was chermoula-spiced with fried soba noodles, with bright, saline-forward flavors from the clams and pops of citrus from jackfruit.” —Chris Farrell, head sommelier, Indienne, Chicago