Featured cities
Start with the cities our editors are eating their way through right now.
Paris
The capital of how the world eats. Mother sauce to natural-wine room, corner bistro to the 2 a.m. kebab.
Rome
Four pastas, three artichokes, one trattoria order you keep getting right. Roma is repetition done well.
Florence
Bistecca alla fiorentina, trippa carts, Tuscan reds and a wine window pouring at 11. Renaissance dining intact.
Bologna
Tagliatelle al ragù, mortadella sliced see-through, Lambrusco at lunch. The fattest city in Italy, and proud.
Tokyo
More Michelin stars than anywhere else and a sandwich shop in every train station. A city built for eaters.
Madrid
Cocido at noon, taberna lunch at three, tapas at eleven. The capital that eats by appointment.
Barcelona
Pintxos bar to Catalan cellar, breakfast vermouth to 1 a.m. patatas bravas. The Mediterranean's loudest table.
London
Sri Lankan rice and curry, modern British rooms, Sunday roast pubs and the city that absorbed every cuisine.
New York City
Five boroughs, every cuisine, no closing time. The city other food cities measure themselves against.
Los Angeles
Strip-mall taquería to Koreatown counter to Westside chef-driven. The city where lunch beats dinner.
San Francisco
Mission burritos, Chinatown dim sum, biodynamic wine rooms and the city that invented California cuisine.
New Orleans
Gumbo, po-boys, jambalaya and a 24-hour daiquiri counter. The most distinctive food city in America.
Trending dishes
Iconic plates worth booking a flight for.
Asado ★ 5.0
Argentine barbecue: beef cuts (bife de chorizo, vacio, asado de tira, mollejas, chorizo, morcilla) cooked slowly over wood embers in a parrilla. Sliced thick, salted simply, served with chimichurri an
Buenos Aires · Don Julio
Beef noodle soup ★ 5.0
Niu rou mian is Taipei's official city dish since 2005. Spoon-tender braised beef shank in a soy-and-spice broth over hand-cut noodles, with pickled mustard greens.
Taipei · Yong Kang Beef Noodle
Beef on weck ★ 5.0
Thin-sliced rare roast beef piled on a kummelweck roll (a Kaiser-style roll topped with caraway seeds and pretzel salt), the top half dipped in beef au jus and served with horseradish.
Buffalo · Schwabl's
Bicerin ★ 5.0
Bicerin is Turin's layered coffee, chocolate and fior di latte drink, served in a small handle-less glass. Invented in 1763 at Caffe Al Bicerin on Piazza della Consolata.
Turin · Caffe Al Bicerin
Birria ★ 5.0
Birria is the slow-cooked goat (or lamb) stew of Jalisco, marinated in adobo of dried chiles, garlic and spices, simmered in broth and served with consome and handmade tortillas.
Guadalajara · Birrieria Las 9 Esquinas
Bistecca alla fiorentina ★ 5.0
The dry-aged Chianina T-bone, grilled over wood fire to a charred crust outside and blood-rare inside, seasoned only with salt and olive oil. The defining Florentine dinner since at least the 16th-cen
Florence · Trattoria Sostanza
Breaded pork tenderloin sandwich ★ 5.0
Indiana's unofficial state sandwich, a pork cutlet pounded paper-thin, dredged in seasoned breadcrumbs, deep-fried until plate-wide and served on a small.
Indianapolis · Workingman's Friend
Breakfast taco ★ 5.0
The breakfast taco is San Antonio's daily ritual, a warm flour or corn tortilla folded around eggs and a filling: bean and cheese, bacon, potato, chorizo, or carne guisada. It is eaten by the dozen, d
San Antonio · Garcia's Mexican Food
Burnt ends ★ 5.0
The crusted, caramelised tips of a beef brisket point, smoked low for 15 hours, hand-cubed and sometimes returned to the smoker. Sweet, smoky, fatty, the defining Kansas City barbecue plate.
Kansas City · Arthur Bryant's Barbeque
Butter burger ★ 5.0
The Milwaukee butter burger is a fresh-griddled beef patty with a generous pat of butter melted on top, served on a toasted bun with stewed onions.
Milwaukee · Solly's Grille
California burrito ★ 5.0
San Diego's defining flour-tortilla burrito: marinated carne asada, french fries, pico de gallo, cheese and sour cream or guacamole rolled tight at the counter. No rice, no beans. The fries are the tr
San Diego · Lolita's Mexican Food
Cassoulet de Toulouse ★ 5.0
Cassoulet de Toulouse is the city's signature slow-cooked bean dish with confit duck, Toulouse sausage and pork belly. Reservations recommended in season.
Toulouse · Restaurant Emile
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