Campo at Los Poblanos ★ 4.8
Campo at Los Poblanos on Rio Grande Boulevard is the farm to table room on the working lavender farm in Los Ranchos, with Rio Grande Valley cuisine.
Signature: Rio Grande Valley tasting menu, Lavender honey desserts
New American cuisine is the broad term for the modern, technique-led, ingredient-driven American cooking that emerged in the 1980s and 1990s and now dominates the upper-mid and fine-dining end of the American restaurant landscape. Its parents are several: the Californian farm-to-table movement (Alice Waters and Chez Panisse, opened 1971); the Franco-American cooking that came out of the CIA (Culinary Institute of America) and the kitchens of the 1970s and 1980s in New York; the Southern fine-dining revolution led by chefs like Frank Stitt, Sean Brock, and Mashama Bailey; and the Asian-American fusion that emerged from chefs like Jean-Georges Vongerichten, Nobu Matsuhisa, and David Chang.
The defining characteristic is not a fixed menu but a posture: deep respect for ingredient and provenance (farmers' market sourcing, named-farm meats, foraged elements), the application of European (mostly French) technique to American produce, an openness to fusion and influence (Asian, Latin, Middle Eastern, North African seasonings on what is structurally a French plate), and a tasting-menu or sharing-plate format. New American restaurants typically have an open kitchen, a wine list that takes both California and Old World seriously, and a service style that is informed but not formal.
The cuisine has been criticized for being a catchall (any American restaurant that does not slot into Italian or French or BBQ can call itself New American), and for an over-reliance on what some chefs call 'the new American chef move' of putting a fried egg on top of any dish, microgreens for color, and a starch puree. But at its best, New American is the framework for chefs to cook contemporary American food with discipline: Eric Ripert at Le Bernardin (technically French but operationally an exemplar), Daniel Humm at Eleven Madison Park, Sean Brock at Husk, Nancy Silverton at Mozza, and the dozens of mid-sized New American restaurants that anchor every major American food city.
Regional variations
California / Farm-to-table
Alice Waters and Chez Panisse (Berkeley, 1971) is the originating restaurant. The school emphasizes seasonal, local, organic sourcing, simple compositions, and a Mediterranean-leaning palate. The California style influences every other regional New American kitchen.
New York / Midtown and downtown
Daniel Boulud, Eric Ripert, Daniel Humm, Wylie Dufresne (molecular gastronomy era), and David Chang shaped the New York version: more technique-forward, more international fusion, tasting-menu-heavy in fine dining, sharing-plate-led in casual.
Southern New American
Sean Brock (Husk in Charleston and Nashville), Mashama Bailey (The Grey, Savannah), Frank Stitt (Highlands Bar and Grill, Birmingham), and Mike Lata (FIG, Charleston) lead the revival of Southern fine dining: heritage ingredients (Carolina Gold rice, benne seed, sea-island peas), refined Southern technique.
Asian-American fusion
Jean-Georges (French-Thai), Nobu (Japanese-Peruvian), David Chang (Korean-American), Roy Choi (Korean-Mexican via the LA food truck wave). The most influential American restaurant trend of the past 25 years sits inside or alongside New American.
Defining new american dishes
- Burrata with summer tomato and basil
- The seasonal New American starter, available June to September: heirloom tomato slices, fresh burrata, basil, good olive oil, sea salt. The Californian discipline applied to an Italian-American base.
- Crudo / Tartare
- Raw fish or beef preparations: yellowtail crudo with citrus, hamachi with jalapeno (Nobu's signature), beef tartare with quail egg and shoestring fries. The New American starter that replaced the cocktail-shrimp era.
- Seared scallops with cauliflower puree
- The archetypal New American plate from roughly 2005 to 2015: three perfectly seared diver scallops, a cauliflower puree, a brown butter sauce, and a crispy garnish (capers, kale chips, pancetta). Sometimes parodied; still done well.
- Roasted bone marrow with parsley salad and toast
- St. John (London) influence, naturalized into American kitchens: split veal bones roasted with parsley-caper-shallot salad and grilled bread. The Fergus Henderson-era dish that defined the offal moment.
- Pork belly with anything
- The New American protein of the 2005 to 2015 era: braised, glazed, or crispy-skinned pork belly with kimchi, with apple, with grits, with pickled vegetables. The David Chang Momofuku effect.
- Brick chicken / Roast chicken
- The chef's-test dish. A perfectly roasted half-chicken with crackling skin, pan jus, and a seasonal vegetable; or a brick-pressed chicken under a cast iron weight. The simplest test of a kitchen.
- Wagyu or dry-aged steak
- The New American dinner-for-two: a dry-aged ribeye for two, or American Wagyu in a single-portion cut, with mineral salt, a single sauce, and a seasonal side. Major steakhouses (Cote, Don Angie's beef tier) overlap with New American here.
- Shareable grain bowls / Vegetable plates
- Roasted carrots with yogurt and dukkah; charred broccoli with anchovy and Calabrian chile; whole roasted cauliflower with tahini. The vegetable course that became central, not a side, around 2010.
- Crispy rice with spicy tuna
- Originating from Katsuya in Los Angeles around 2006, now on every New American and izakaya-American menu. A crispy fried rice cube topped with spicy tuna tartare and avocado, eaten in a bite.
- Tasting menu dessert with vegetable
- The savory-sweet dessert that defined the 2010s: parsnip cake, beet financier, carrot tart, foraged-herb sorbet. Daniel Humm and Dominique Crenn pushed this hard.
- Soft serve with unexpected toppings
- Olive oil soft serve with maldon salt, miso butterscotch, brown-butter caramel. The dessert that closed countless New American tasting menus in the 2010s.
- American cheese plate
- Three to five American artisanal cheeses (Jasper Hill, Vermont Creamery, Cypress Grove, Cowgirl Creamery), with honey, jam, and bread. The fine-dining cheese course that asserted American dairy as serious.
How to order
A New American restaurant is typically structured around small plates, large plates, and a few raw items, with a chef's tasting menu as an upgrade. The pattern is to order a raw or starter (crudo, tartare, charcuterie, a salad), a vegetable course or two, a pasta or grain dish, and one or two larger proteins for the table to share. Sides come separately and are part of the meal's composition. Pacing is the server's responsibility; trust them to fire the kitchen in the right order.
The rookie mistakes: ordering by course as if it were classical French (the New American format is shared-plate), under-asking for the wine pairing (the wine programs are often the best part of the meal), declining the bread service (the bread at the better restaurants is from a serious baker), and skipping the cocktail program (the bar is half the experience at most New American restaurants). Tipping is 20 percent minimum, often 22 to 25 percent at the high end.
What to drink with it
New American wine programs are typically the most ambitious in the country, with strong Californian, Oregonian, and Washington representation, deep French, Italian, and Spanish lists, and increasingly serious selections from Australia, South Africa, and the German-speaking world. With small plates, sparkling wine, sherry, or a versatile white (Chenin, Riesling, Trousseau). With larger proteins, Pinot Noir for fish and lighter meats, Syrah or Bordeaux blends for red meat. Cocktail programs are part of the experience, with house-made shrubs, syrups, and amari. Non-alcoholic cocktails (zero-proof) are now standard at most serious places.
Where to eat it
New York holds the deepest concentration: Eleven Madison Park, Le Bernardin, Per Se (at the technically French end); the Momofuku family; Cote; the Major Food Group restaurants. San Francisco and the Bay Area for the Chez Panisse lineage: State Bird Provisions, Octavia, Atelier Crenn. Los Angeles: Mozza, n/naka, Republique. Chicago: Alinea, Smyth, Avec. Charleston, Nashville, and Atlanta for the Southern New American scene. Outside the US, the format has been exported by traveling American chefs and culinary expats, but the cuisine is essentially American by definition.
A short history
New American cuisine emerged in the 1970s and 1980s as American chefs began to push back against the European fine-dining template that dominated American restaurants. Alice Waters opened Chez Panisse in 1971, articulating a Californian farm-to-table ethic. Jonathan Waxman, Jeremiah Tower, Wolfgang Puck, and the rise of the celebrity chef in the 1980s pushed the format into the mainstream. By the 2000s, the Momofuku, Roberta's, and David Chang generation had fused it with Asian and Latin American influences. The cuisine is still evolving and arguably remains the dominant fine-dining grammar of contemporary America.
Frequently asked
Is New American the same as Californian?
Californian (the Chez Panisse lineage) is one of the founding parents of New American, but New American is broader and includes Asian fusion, Southern revival, technique-driven New York fine dining, and many other strands. Californian is more specifically the farm-to-table, Mediterranean-leaning style centered in the Bay Area.
Why does every New American menu look the same?
Trend cycles, shared sourcing (the same farmers' markets and seafood purveyors), and a common chef-training pipeline mean that signature dishes (burrata with tomato, scallop with cauliflower puree, pork belly with kimchi) propagate quickly. The best restaurants distinguish themselves on execution, ingredient quality, and the specific point of view of the chef.
Is New American a real cuisine?
Debated. Some critics argue it is a marketing category rather than a coherent culinary tradition. Defenders point to the consistent grammar (technique, sourcing, seasonality, hybrid influences) that distinguishes it from purely French, Italian, or Japanese cooking. The cuisine is real if loose, and it is now the default mode of high-end American restaurants.
New American by city
New American in Albuquerque
Campo at Los Poblanos ★ 4.8
Campo at Los Poblanos on Rio Grande Boulevard is the farm to table tasting room on a working lavender farm in Los Ranchos
Farm and Table ★ 4.7
Farm and Table on Fourth Street NW in Albuquerque's North Valley is the ever changing seasonal farm to table room with multi course chef's dinners.
New American in Anchorage
Crow's Nest ★ 4.6
Crow's Nest crowns Hotel Captain Cook in downtown Anchorage with 20th-floor Cook Inlet views and Alaska fine dining under Chef Cameron Richardson.
Signature: Pacific halibut, Alaska king crab
South Restaurant and Coffeehouse ★ 4.5
South Restaurant runs breakfast through dinner on Old Seward Highway in South Anchorage, with Kaladi Brothers coffee, tapas like chorizo empanada and seared.
Signature: Seared Alaska scallops, Croque Madame
South Restaurant and Coffeehouse ★ 4.5
South Restaurant runs Anchorage's strongest modern-American room outside downtown, with seared Alaska scallops, chorizo empanada and craft cocktails listed.
New American in Asheville
Rhubarb ★ 4.6
John Fleer's Rhubarb on Pack Square has served wood-fired modern Southern since 2013. Fleer is a multi-time James Beard Best Chef Southeast nominee.
Signature: Wood-fired flatbreads, Whole roasted fish, Sunday Supper
Order: Whatever the wood oven is running, plus the Sunday Supper family-style menu when offered.
Tip: Book on the restaurant's reservation page. Dinner runs Thursday through Monday from 17:00.
Rhubarb ★ 4.6
John Fleer's Rhubarb on Pack Square in Asheville opened in 2013.
Order: Whatever the wood oven is running, plus the Sunday Supper family-style menu when offered.
Tip: Book on the restaurant's reservation page. Dinner runs Thursday through Monday from 17:00.
DSSOLVR ★ 4.6
DSSOLVR on North Lexington Avenue runs as downtown's late-night brewery taproom, open until midnight on Friday and Saturday.
Try: Late beer, cider, mead
Tip: Upstairs lounge takes the late crowd. The label artwork alone is worth the trip in for a single beer.
New American in Atlanta
Atlas ★ 4.7
Chef Christopher Grossman's St Regis Buckhead room in Atlanta opened 2015 and holds a Michelin Star since 2023 with a tasting menu and a wall.
Signature: Tasting menu, Foie gras course
Order: The seasonal tasting menu, paired with the wine list at the bar.
Tip: The art collection is the secondary draw: Picasso, Chagall and Warhol line the dining room. Reservations on the St Regis site.
Octopus Bar ★ 4.7
Octopus Bar in Atlanta is the East Atlanta after-service room: a 22:30-02:30 small-plates kitchen on the So Ba patio, So Ba owner Nhan Le's late shift.
Try: Salt and pepper Georgia shrimp, uni sashimi, lobster cream pasta
Tip: Doors open at 22:30 sharp. The industry crowd queues the patio of So Ba by 22:00 on Fridays; bring a book.
Bacchanalia ★ 4.6
Anne Quatrano and Clifford Harrison's Bacchanalia in Atlanta opened 1993 and remains the city's longest-running fine-dining benchmark, with farm-driven New.
Signature: Crab fritter, Tasting menu
Order: The crab fritter, an institution since opening night.
Tip: Bacchanalia moved to West Midtown's Westside Provisions in 2008 and Ellsworth in 2024. Reservations on Resy.
New American in Auckland
Depot Eatery ★ 4.7
Depot is Al Brown's no-reservations Federal Street eatery under the Sky Tower in Auckland CBD. Charcoal grill, raw bar, communal high-top seating.
Signature: Snapper sliders, Tuatua fritters, Oysters from the bar
Cazador ★ 4.6
Cazador is the Lolaiy-Smidt family's game-led dining room at 854 Dominion Road in Mount Eden, Auckland. Wild meat, native pairings, a connected deli.
Signature: Game charcuterie board, Wild venison, Whole roasted duck
Depot Eatery ★ 4.5
Depot is Al Brown's no-reservations Federal Street eatery under the Sky Tower in Auckland CBD. Charcoal grill, raw bar, communal high-top seating.
Signature: Snapper sliders, Tuatua fritters, Oysters from the bar
New American in Austin
Hestia ★ 4.7
Hestia in Austin is Kevin Fink's Michelin-starred live-fire room downtown, built around a 20-foot custom hearth that anchors the open kitchen.
Signature: Whole-roasted duck, Wood-grilled scallop, Smoked beet tartare
Order: The whole-roasted duck for two, ordered at booking; the rest of the menu flexes around it.
Tip: The chef's counter on the hearth side is two booking-clicks deeper than the dining room and worth chasing.
Dai Due ★ 4.6
Dai Due is jesse griffiths's wild-game and butchery school plus restaurant on manor road is a bib gourmand kitchen most visitors miss for the bigger names.
Why locals love it: Jesse Griffiths's wild-game and butchery school plus restaurant on Manor Road is a Bib Gourmand kitchen most visitors miss for the bigger names.
Tip: Sit at the supper-club nights for the most experimental menu; the New School of Traditional Cookery runs hunting and butchery classes too.
Emmer & Rye ★ 4.5
Emmer & Rye in Austin is Kevin Fink's grain-driven Rainey Street room, a Bib Gourmand kitchen with a dim-sum-style cart and house-milled pastas.
Signature: House-milled pasta, Dim-sum cart small plates, Heritage-grain bread
Order: Whatever the pasta of the day is; the kitchen mills its own flour and the pasta moves with the harvest.
Tip: Sit at the counter to flag down the small-plates cart first; the choice cuts go fast.
New American in Baltimore
Charleston ★ 4.8
Charleston is Cindy Wolf's Harbor East flagship, a 2025 James Beard winner for its beverage program, where you build a Lowcountry menu course by course.
Order: Build the menu around the cornmeal-fried oysters and shrimp and grits.
Tip: It is the city's benchmark special-occasion room; the wine pairing draws on a vast cellar.
Peter's Inn ★ 4.6
Peter's Inn is a former biker bar in Fells Point with no reservations and a short weekly-changing menu of upscale comfort food and well-poured drinks.
Why locals love it: A former biker bar in Fells Point with no reservations and a menu that changes every week, long-favored by chefs but easy for visitors to overlook.
Tip: Arrive early; the tiny room fills fast and the garlic bread is non-negotiable.
Magdalena ★ 4.5
Magdalena inside the Ivy Hotel is chef Scott Bacon's seasonal American bistro, plating a changing canape board and Chesapeake plates in a stone mansion.
Order: Whatever lands on the changing canape board, then a seasonal main.
Tip: It sits inside the Relais and Chateaux Ivy Hotel; reserve for the courtyard in warm months.
New American in Berkeley
Gather ★ 4.3
Farm-to-table Berkeley anchor since 2009 inside the David Brower Center, the city's greenest building. Weekend brunch is the best entry point.
Revival Bar and Kitchen ★ 3.9
Sustainably sourced bar and kitchen near Berkeley Rep. Local oyster program, classic cocktails and kitchen open past curtain time. Good pre-theater option.
New American in Berlin
Nobelhart und Schmutzig ★ 4.8
Billy Wagner and Micha Schaefer's Nobelhart und Schmutzig in Berlin's Kreuzberg cooks a 10-course tasting from ingredients sourced inside Brandenburg.
Signature: Brandenburg carrot, Spreewald pike-perch
Order: The full 10-course tasting; no a la carte. Carrot, pike-perch and goose top the list.
Tip: Bookings open three months ahead at 09:00 Berlin time. Closed Sunday and Monday, weekday lunch is rare.
Vagabund Brauerei ★ 4.3
Vagabund Brauerei in Wedding's former boiler house brews American-influenced craft ales and a proper Berliner Weisse from a building most Berliners have not.
Why locals love it: Vagabund sits in a Wedding Kesselhaus on a street most visitors never reach. The brewery's American-influenced craft ales are better-known in San Francisco and London press than.
Tip: The taproom runs live events most Fridays; check the calendar before showing up mid-week.
The Bird ★ 4.2
The Bird on Berlin's Am Falkplatz has cooked dry-aged ribeye and burgers in a New York-style room since 2008, the bourbon list runs to 60 bottles.
Signature: Dry-aged ribeye, New York cheesecake
Order: The 300g dry-aged ribeye with truffle butter; the New York cheesecake for dessert.
Tip: No-frills, cash-friendly, loud. The 22:00 second seating is easier than the 19:30 wave.
New American in Birmingham
Hot and Hot Fish Club ★ 4.7
Hot and Hot Fish Club at Pepper Place in Birmingham is the Chris Hastings flagship since 1995, with the chef-counter tomato salad and 2012 James Beard.
Signature: Hot and Hot tomato salad, Shrimp and grits, Soft shell crab
Helen ★ 4.7
Helen on 2nd Avenue North downtown Birmingham runs Rob McDaniel's hardwood-coal Southern grill, Michelin Recommended since 2025 and a Beard semifinalist.
Signature: Hardwood-grilled steak, Smoked oysters, Wood-fired vegetables
Cafe Dupont ★ 4.5
Cafe Dupont on 20th Street North Birmingham runs Chris Dupont's French-Southern menu out of an 1870s downtown storefront with a strong plate-craft reputation.
Signature: Soft-shell crab, Crab cake, Pommes Anna
New American in Boise
Fork ★ 4.4
Fork on 8th Street is Boise's farm-to-table restaurant, sourcing Idaho and Northwest producers to build a menu that shifts with the Treasure Valley harvest.
Order: Asparagus fritters in season and the Idaho trout preparation
Fork ★ 4.4
Fork is Boise's farm-to-table dining room on 8th Street, building every meal around Treasure Valley ingredients and pairing them with local craft beer.
Order: The seasonal asparagus fritters and the locally sourced daily trout dish
Fork ★ 4.4
Fork is Boise's flagship farm-to-table dining room, loyal to Idaho and Northwest producers, building a menu around what the Treasure Valley harvest delivers.
New American in Boston
Pammy's ★ 4.7
Chris and Pam Willis run Pammy's as a Michelin Bib Gourmand New American-Italian trattoria in Cambridge since 2017. 36 seats, four-course prix fixe and a la.
New American in Bratislava
Antique American Bar ★ 4.2
Antique American Bar on Rybarska brana 1 in a basement room channels classic American cocktail tradition with leather seating and a tight whiskey selection.
Why locals love it: On the cobbled Rybarska brana 1, an under-the-radar American-style cocktail bar with a leather-bound whiskey list.
Tip: Closed Sunday and Monday; the spirits list runs deeper into Slovak liqueurs than the name implies.
New American in Brisbane
Brooklyn Standard ★ 4.3
Brooklyn Standard on Eagle Lane in Brisbane CBD runs to 2am as the New York-style dive bar. Live music every night, American snack-bar food and bar burgers.
New American in Buffalo
Schwabl's ★ 4.7
Schwabl's at 789 Center Road in West Seneca has been the canonical beef on weck since 1837, slicing rare roast beef onto caraway kummelweck rolls.
Signature: Beef on weck, German potato salad
Marble + Rye ★ 4.5
Marble + Rye on Genesee Street downtown is the Mike Dimmer and Christian Willmott cocktail-and-dining room with a dry-aged burger and small plates.
Signature: Dry-aged burger, Seasonal small plates
Marble + Rye ★ 4.5
Marble + Rye on Genesee Street downtown is the Mike Dimmer and Christian Willmott cocktail-and-dining room with a dry-aged burger and small plates.
New American in Burlington
Hen of the Wood ★ 4.8
Eric Warnstedt's Hen of the Wood opened a second location at 55 Cherry Street in downtown Burlington in 2013, eight years after the Waterbury original.
Signature: Mushroom toast, Roasted local pork, Cheese plate
Order: The mushroom toast with bacon and poached egg, plus whatever the daily Vermont cheese flight is pouring.
Tip: Book on Resy 30 days ahead for prime weekend slots. The bar takes walk-ins from 16:00 and serves the full menu.
Frankie's ★ 4.7
Jordan Ware and Cindi Kozak (both Hen of the Wood alumni) opened Frankie's in April 2024 in the old Penny Cluse Cafe space. Daily farm-to-table menu.
Signature: Daily-changing menu, Vermont blue crab, Pickled sweet corn
Order: Whatever is on the daily menu; the kitchen leans into peak Vermont produce.
Tip: Open daily 17:00-22:00 with last seating 21:00; reservations open 60 days out on Resy and book the same day.
Misery Loves Co. ★ 4.5
Aaron Josinsky and Laura Wade opened Misery Loves Co. in Winooski in 2012. The 2024 reset made it a daytime bruncheonette with market and natural-wine bar.
Signature: House-cured pastrami sandwich, Daily market plates, Natural-wine flight
Order: House-cured pastrami sandwich plus whatever the daily market plate is and a natural-wine pour.
Tip: Daytime only; lunch and grab-and-go from the cold case. The sister restaurant Onion City Chicken and Oyster runs dinner two blocks away.
New American in Charleston
Vern's ★ 4.7
Dano Heinze and Bethany Heinze's Vern's in Charleston runs a 30-seat tasting room on Bogard Street since 2022, picked up a Michelin Guide nod in 2024.
Signature: House pasta, Wood-grilled mains
Order: Whatever the day's pasta is, then the protein from the wood grill.
Tip: Resy bookings open 28 days ahead and go in minutes. Walk-in bar seats sometimes free up at 17:00.
Vern's ★ 4.7
Vern's in Charleston runs a 30-seat tasting-style menu from a Bogard Street storefront since 2022. Led by chef Dano Heinze and Bethany Heinze.
Order: The chef's choice tasting; a la carte runs handmade pasta and the protein of the day.
Tip: Resy bookings open 28 days ahead at 09:00 and go in under a minute. Bar seats sometimes free up at 17:00.
Sorghum & Salt ★ 4.5
Tres Jackson and Brooks Reitz's Sorghum & Salt in Charleston runs vegetable-forward small plates from a renovated St. Philip Street spot since 2017.
Signature: Vegetable plates, Daily small plates
Order: Whatever the daily vegetable plate is; this kitchen makes plants taste like the centre of the plate.
Tip: Book on Resy. Vegetarians get the deepest menu in the city here.
New American in Charlotte
Barrington's Restaurant ★ 4.6
Bruce Moffett's Barrington's on Fairview Road has anchored the Foxcroft fine-dining bench since 2000 and is the Moffett Restaurant Group flagship.
Signature: Tasting menu, Wood-fired entrees
Order: The chef's tasting when offered. A la carte sticks close to Moffett's New England-via-Charlotte hybrid.
Tip: The room is small; book on OpenTable two to four weeks ahead. Closed Sunday and Monday.
Barrington's Restaurant ★ 4.6
Bruce Moffett's Barrington's on Fairview Road has been Charlotte's old-guard New American room since 2000, set inside a small Foxcroft strip-mall storefront.
Order: The chef's tasting when offered; the wood-fired entrees otherwise.
Tip: Closed Sunday and Monday. Book through OpenTable two weeks ahead for a Friday or Saturday seat.
Supperland ★ 4.6
Supperland in Plaza Midwood runs the kitchen and bar late Friday and Saturday in Charlotte, the converted 1950s church with Michelin Exceptional Cocktails.
Try: Modern Southern from the hearth
Order: A cocktail by Colleen Hughes and a late wood-fired plate.
Tip: Bar takes walk-ins until close. The dining room shuts earlier than the bar.
New American in Chicago
Alinea ★ 4.9
Alinea in Chicago is Grant Achatz's three-Michelin-star tasting menu at 1723 N Halsted, the dining room that codified American modernist fine dining.
Signature: Edible balloon, Painted-tablecloth dessert
Order: Whichever course needs your two hands; the kitchen is unsentimental about it.
Tip: Book the Gallery flow if you want the full theatre; Salon is the quieter, three-course-less option.
The Publican ★ 4.6
The Publican in Chicago is Paul Kahan's Fulton Market mead-hall, opened 2008, anchored by the heritage pork chop and a daily oyster list of 20 to 30.
Signature: Heritage pork chop, Country ham, Oysters
Order: Publican-style pork chop for the table, with one of the ham flights.
Tip: The walk-in counter at the bar is first-come, first-served and turns over fast. Aim for 17:30 if you cannot book.
Au Cheval (late night) ★ 4.6
Au Cheval in Chicago is the West Loop diner-bar on Randolph that runs the full menu until 02:00 nightly, with the country-famous single-with-egg cheeseburger.
Try: Single cheeseburger with egg
Tip: Sit at the bar past midnight; the queue clears at 23:30 and the kitchen runs the same menu without the dinner wait.
New American in Chișinău
Lake House Brewery ★ 4.3
Lake House Brewery on Ștefan cel Mare in Chișinău pours its own beers until 02:00 Tuesday through Saturday, with the brewer's full range and pub-style snacks.
Try: House lagers, IPAs and pub-style snacks
New American in Cincinnati
Boca ★ 4.8
Boca on East 6th Street downtown is David Falk's flagship Cincinnati dining room, modern American with luxury proteins and a deep wine cellar.
Salazar ★ 4.7
Salazar on West 5th Street downtown is Jose Salazar's Cincinnati flagship after its 2025 move from OTR, daily-changing New American menus and a consistent.
Signature: Foie gras toast, Wagyu beef tartare
Orchids at Palm Court ★ 4.7
Orchids at Palm Court inside the Hilton Netherland Plaza on West 5th Street downtown is Cincinnati's AAA Five Diamond fine-dining tasting room.
New American in Cleveland
Cordelia ★ 4.7
Cordelia on East 4th Street, chef Vinnie Cimino and Andrew Watts's Midwest-leaning dining room since 2022, runs comfort cooking and multiple James Beard.
Signature: Modern Grandma comfort plates, Heritage grain pastas
Order: Whatever pasta the kitchen is leading the menu with that week, plus a Midwest-Nice cocktail.
Tip: Reserve on OpenTable three weeks ahead; the East 4th pedestrian block stays busy from 18:00 onward.
Cordelia ★ 4.7
Cordelia on East 4th Street, chef Vinnie Cimino's Modern Grandma dining room since 2022, runs Midwest-leaning small plates and multiple James Beard Award.
Fahrenheit ★ 4.6
Fahrenheit at 55 Public Square in downtown Cleveland, chef Rocco Whalen's two-story wood-fired dining room since the 2023 move from Tremont.
Signature: Wood-fired plates, Seasonal pastas
Order: Whatever the kitchen is firing on the wood grill that night, plus a hand-rolled pasta to share.
Tip: Reserve on OpenTable for Friday or Saturday; Tuesday and Wednesday dinners stay quieter.
New American in Cologne
Ox & Klee 2 ★ ★ 4.9
Ox and Klee in Cologne's Rheinauhafen Kranhaus holds two Michelin stars; Daniel Gottschlich's eight-course tasting menu is the city's most ambitious table.
Order: The Ox nine-course tasting menu with the non-alcoholic Back to Zero drinks pairing
Tip: The vegetarian Klee menu is equally ambitious; request the Back to Zero drinks pairing for a non-alcoholic experience at €130.
Pottkind 1 ★ ★ 4.5
Pottkind in Cologne's Rheinauhafen is a Michelin-selected restaurant serving modern Rhenish cuisine with regional produce; one of the city's quietest gems.
Order: Counter seats at the open kitchen for the best view of the five-course carte blanche
Tip: No à la carte; the five-course menu changes several times a year. Tuesday to Saturday evenings only.
Onda ★ 4.1
Onda in Cologne's Belgisches Viertel is a Michelin-selected Basque-inspired restaurant; pintxos, fresh seafood and a compiled natural wine list.
Order: The sharing menu of seasonal plates, ideally with a glass of natural wine from the selected list
Tip: Small room with limited seats; book ahead, especially for weekend evenings.
New American in Columbus
Veritas ★ 4.8
Veritas on West Gay Street downtown is Chef Josh Dalton's Columbus tasting-menu room, the city's reference fine-dining counter since the 2017 move.
Signature: Tasting menu, Seasonal small plates
Order: Whatever the kitchen is leading the tasting menu with this week.
Tip: Reservations on the restaurant's own site open weeks ahead; the counter seats facing the open kitchen book first.
Joya's Cafe ★ 4.6
Joya's Cafe on High Street in Old Worthington is Avishar Barua's Bengali American Columbus room, a 2024 James Beard Best Chef Great Lakes semifinalist.
Joya's Cafe ★ 4.6
Joya's Cafe on High Street in Old Worthington Columbus is Avishar Barua's Bengali American daytime room (2024 James Beard Best Chef Great Lakes semifinalist).
Why locals love it: Up High Street in Old Worthington (not Columbus core), the Bengali American daytime room from a 2024 James Beard semifinalist.
Tip: Mornings on weekdays are faster than weekend brunch.
New American in Dallas
Midnight Rambler ★ 4.8
Midnight Rambler in the subterranean level of The Joule Hotel is one of the World's 50 Best Bars and stays open until 2am daily. Located in Downtown.
Try: Craft cocktails; small bar plates; charcuterie
Tip: Walk-in only; no reservations. Rotating seasonal cocktail list. Charcuterie and cheese plates run until close. Dress up slightly.
LOCAL Restaurant ★ 4.8
LOCAL Restaurant in Dallas: new american room. Tucked inside the 1908 Boyd Hotel building in Deep Ellum, chef-owner Tracy Miller's modern American.
Why locals love it: Tucked inside the 1908 Boyd Hotel building in Deep Ellum, chef-owner Tracy Miller's modern American dining room, open since 2003.
Tip: Dinner only Tuesday through Saturday; no weekend brunch. Reserve a week out for Friday and Saturday.
Gemma ★ 4.6
The neighbourhood bistro Knox-Henderson deserves: small room, warm service, a Bib Gourmand, and a menu that borrows from France and Italy without.
Order: Texas pecans with fried Castelvetrano olives; shrimp spaghetti; Meyer lemon tart.
Tip: Walk-ins at the bar are your best chance on short notice. The scone arrives before the menu and it is the best thing on the table.
New American in Denver
The Wolf's Tailor ★ 4.7
The Wolf's Tailor in Denver is Kelly Whitaker's tasting-menu room in Sunnyside since 2017, a James Beard Best Chef Mountain finalist running East-meets-West.
Signature: Multi-course tasting, Hand-cut noodles, Live-fire course
Order: The chef's tasting menu only; a la carte is not offered.
Tip: Tickets release on Tock 30 days ahead at 9 am. Walk-ins are taken at the bar counter when bookings cancel; arrive by 6 pm to chance it.
Mercantile Dining and Provision ★ 4.6
Mercantile Dining and Provision in Denver is Alex Seidel's farm-to-table dining room and provisions counter in Union Station, sourced from his Fruition Farms.
Signature: Roasted Colorado trout, Pork loin with sweetbreads, Charcuterie board
Order: The Colorado trout from the live-fire hearth and the house-made charcuterie board.
Tip: The market counter sells the kitchen's bread, charcuterie and produce; the morning espresso bar is the city's best Union Station coffee.
Potager ★ 4.5
Potager in Denver is Teri Rippeto's market-driven dining room in a Capitol Hill row house since 1997, a daily-changing menu built around Front Range farm.
Signature: Seasonal vegetable plate, Rabbit pasta, Cassoulet
Order: Whatever pasta is on the chalkboard and the seasonal vegetable plate.
Tip: The patio garden is the room's draw spring through fall. Closed Sundays and Mondays in 2026; book a week ahead for Saturday.
New American in Des Moines
Alba ★ 4.6
Chef-owner Jason Simon's East Village anchor has delivered imaginative seasonal American cooking since 2008, earning a James Beard Restaurant Award
Signature: Marinated hanger steak, Braised lamb shank, Pan roasted halibut
Alba ★ 4.6
Jason Simon's East Village flagship was nominated for a James Beard Restaurant Award in 2010 and voted Best Restaurant in Des Moines two consecutive years
Clyde's Fine Diner ★ 4.5
A refined take on the American diner: crudo, agnolotti, beef cheek and smashed burgers in a room that feels intentional, precise and design-led.
Signature: CFD Burger, Hot Bird, Charcuterie plate
See all 8 new american rooms in Des Moines →
New American in Detroit
Selden Standard ★ 4.7
Selden Standard on 2nd Avenue has anchored Cass Corridor seasonal cooking in Detroit since November 2014. Located in Midtown. Priced at $$$.
Signature: Wood-fired vegetables, Hand-cut pasta
Order: Wood-fired vegetable plate and whichever fresh pasta the kitchen is running that week.
Tip: Book two weeks out for weekend evenings. Bar seats hold space for walk-ins at 17:00.
Mabel Gray ★ 4.7
Mabel Gray on John R Road in Hazel Park serves chef James Rigato's no-set-menu kitchen, five-time James Beard semifinalist. Open since 2015.
Signature: No-set-menu chef's plate, Local game
Order: The market plate; whatever the kitchen runs that night, no two services repeat.
Tip: Tuesday through Sunday; bookings on Tock. Twenty-five seats; reservations open four weeks out.
Mabel Gray ★ 4.7
Mabel Gray on John R Road in Hazel Park serves chef James Rigato's no-set-menu kitchen, five-time James Beard semifinalist Best Chef Great Lakes.
Order: The market plate; whatever the kitchen runs that night, no two services repeat.
Tip: Tuesday through Sunday; bookings on Tock. Twenty-five seats; reservations open four weeks out.
New American in Durham
NanaSteak ★ 4.6
Matt Kelly's steakhouse at American Tobacco Campus features tobacco-leaf bar inlay, Prime beef and wood-fired dry-aged cuts at the centrepiece.
Signature: Dry-aged ribeye, Chopped salad, Tobacco leaf bar cocktails
NanaSteak ★ 4.6
Matt Kelly's steakhouse at American Tobacco Campus has a tobacco-leaf bar inlay. Prime and dry-aged beef anchor a celebration-restaurant room.
Fairview Dining Room ★ 4.3
The formal dining room at the Washington Duke Inn holds AAA Four Diamond status and serves refined New American cooking with NC producers and Sunday brunch.
Signature: Seared scallops, NC lamb rack, Seasonal tasting selections
New American in El Paso
Cafe Central ★ 4.4
Cafe Central at 109 N Oregon St in downtown El Paso has operated since 1918 and holds a Wine Spectator Award of Excellence, blending contemporary American.
Order: Miso Chilean sea bass or the grilled Angus tenderloin
Tip: Bar stays open until 02:00 on weekdays; dress code is business casual for dinner.
Cafe Central ★ 4.4
Cafe Central at 109 N Oregon Street in downtown El Paso has operated since 1918 and earned a Wine Spectator Award of Excellence for its wine list, pairing.
Order: Miso Chilean sea bass or the dry-aged New York strip
Tip: The Wine Spectator award list covers over 500 selections; ask the sommelier to guide by region.
Cafe Central Weekend Brunch ★ 4.4
Cafe Central on Oregon Street runs a Saturday brunch service in the historic 1918 dining room, serving upscale brunch plates with a substantial wine list.
Order: Eggs Benedict with cured salmon or the steak and egg brunch plate
Tip: Book online; the upstairs dining room is the most atmospheric for the Saturday brunch experience.
New American in Fort Worth
Lonesome Dove Western Bistro ★ 4.7
Lonesome Dove Western Bistro in Fort Worth is Tim Love's flagship Stockyards restaurant with inventive game meats and ranch-driven tasting menus.
Order: Texas wild boar ribs, rabbit-rattlesnake sausage, Idaho rainbow trout with sweet potato-chorizo succotash.
Tip: Reservations are essential on weekends. The chef's tasting menu showcases rotating seasonal Texas ingredients and pairs well with the whisky list.
Grace ★ 4.7
Grace in Fort Worth is a refined downtown restaurant at 777 Main St celebrated for seasonal American cuisine and an outstanding curated wine programme.
Order: Pan-seared scallops, dry-aged duck breast, chocolate fondant with bourbon ice cream.
Tip: The bar opens at 16:00 and is quieter early in the evening. Ask for the cheese cart selection, which changes weekly.
Lonesome Dove Western Bistro ★ 4.7
Lonesome Dove Western Bistro in Fort Worth is Tim Love's flagship Stockyards restaurant with inventive game meats and ranch-driven tasting menus.
Order: Texas wild boar ribs, rabbit-rattlesnake sausage, Idaho rainbow trout with sweet potato-chorizo succotash.
Tip: Reservations are essential on weekends. The chef's tasting menu showcases rotating seasonal Texas ingredients and pairs well with the whisky list.
New American in Ghent
Stroom Brouwers Taproom ★ 4.2
Stroom Brouwers' Friday evening taproom is one of the most relaxed craft experiences in Ghent: Belgian-American hybrid ales on tap in an unpretentious space.
Why locals love it: Open Fridays and Saturdays only and not on the main Dok Noord visitor circuit; the Forelstraat address is off most tourist routes.
Tip: Tours at weekends by prior arrangement; the Friday evening tap session is the best way to try the full Stroom range.
Gust ★ 4.1
Gust is a trendy breakfast and lunch bar with ingredients sourced directly from local farmers: the freshness shows in everything from bread to eggs.
Signature: Seasonal farmer's breakfast, Farm produce plates
Order: The farmer's breakfast, which is the most direct expression of the sourcing ethos and the most requested dish.
Tip: Weekend queues form before opening; arrive early or accept a wait of 20 minutes on a Saturday.
New American in Glasgow
The Anchor Line ★ 4.0
The Anchor Line fills the restored 1905 shipping offices on St Vincent Place, Glasgow, an ocean-liner-themed grill of steaks, seafood and cocktails.
Order: A steak from the grill, with a plate of oysters to start.
Tip: The room mimics a transatlantic liner; ask for a booth for the full period effect.
New American in Greenville
The Anchorage ★ 4.7
The Anchorage runs an eclectic small-plates menu out of the Village of West Greenville. A James Beard Best New Restaurant semifinalist in 2018.
Signature: Quinoa-crusted wahoo, Noonday Farm duck breast, Vegetable tasting
Sully's Steamers ★ 4.2
Sully's Steamers runs steamed-bagel sandwiches under twelve dollars on East Washington Street. Fast counter, big late-night crowd on weekends.
Try: Steamed bagel sandwich
Roost Free Range Kitchen and Bar ★ 4.0
Roost runs scratch-made New American from Hyatt Regency's NOMA Square. Three rooms (the dining room, The Perch bar, the Terrace patio) with breakfast.
Signature: Scratch-made burgers, Local farm vegetables, Coastal seafood
New American in Guadalajara
I Latina ★ 4.3
I Latina in Guadalajara is the Inglaterra Latin-American tasting room, a Lafayette and Providencia fixture since 2011 for ceviche, octopus and grilled plates.
Tip: Bookings open the day-before via OpenTable; the tasting menu skews seafood and grill, with Mexican wines by the glass.
New American in Honolulu
Fete Hawaii ★ 4.7
Fete Hawaii in Chinatown Honolulu is chef Robynne Maii's James Beard winning room of seasonal new American plates, awarded Best Chef Northwest and Pacific.
Signature: Pasta of the day, Local fish entree, Wedge salad
Order: The pasta of the day and whatever local fish entree is running.
Tip: Reservations open four weeks out. Bar seats walk-in only and turn over fast at 17:30.
Stripsteak Waikiki ★ 4.4
Stripsteak Waikiki is Michael Mina's modern American steakhouse in Honolulu's International Market Place, with prime Angus, American wagyu and Japanese A5.
Order: The triple-seared Japanese A5 wagyu with yuzu kosho, and the truffle pommes puree side.
Tip: Open-air Grand Lanai seats catch the trade wind. Happy hour 16:00-18:00 daily for bar bites.
New American in Houston
Bludorn ★ 4.7
Bludorn in Houston is Aaron Bludorn's New American room on Taft Street since 2020, with a lobster pot pie and Gulf-seafood menu that defined.
Signature: Lobster pot pie, Whole branzino
Order: The lobster pot pie. It is the dish that put the room on every national list and never came off.
Tip: Book three weeks out for a Friday or Saturday. Bar seats open up at 5pm if you walk in early.
Theodore Rex ★ 4.7
Theodore Rex in Houston is Justin Yu's bistro on Nance Street, the warmer sequel to his now-closed Oxheart, with a tomato toast and seasonal blackboard menu.
Signature: Tomato toast, Pork chop with grits
Order: The tomato toast in summer. The pork chop with grits the rest of the year.
Tip: The bar is walk-in only and the best seat. Get there at 5pm Thursday or Sunday.
Bludorn ★ 4.7
Bludorn in Houston is Aaron Bludorn's Gulf Coast fine-dining room on Taft Street, opened 2020, with a lobster pot pie that broke nationally and a serious.
Order: Lobster pot pie. Whole branzino for two. The duck breast with stone fruit in season.
Tip: Bar seats face the open kitchen and serve the same menu. Book the patio if the weather is sub-30C.
New American in Indianapolis
Beholder ★ 4.8
Beholder is Jonathan Brooks' near-eastside room on East 10th Street in Indianapolis. The constantly-changing menu is the city's most-watched table.
Signature: Crudo, Grilled octopus, Burger nights
Order: Whatever the kitchen is doing with crudo, plus the special pasta or grilled vegetable course.
Tip: Closed Sunday and Monday. Reservations on Resy are essential for Friday and Saturday; the bar takes walk-ins.
Beholder ★ 4.8
Beholder is Jonathan Brooks' East 10th Street room in Indianapolis. The constantly-changing a la carte makes it the most-watched dining experience.
Vida ★ 4.7
Vida is Thomas Melvin's tasting-menu room in Indianapolis since 2016. The six-course menu changes weekly and is the city's most ambitious kitchen.
Signature: Six-course tasting menu, Chef's tasting menu
Order: The six-course tasting at 150 dollars per person, or the chef's tasting at 235 with the standard pairings.
Tip: Tuesday to Saturday only, dinner service. Book by week in advance; the dining room is small and the kitchen does not turn tables.
New American in Jackson
Walker's Drive-In ★ 4.5
Walker's Drive-In in Fondren is Jackson's top upscale restaurant, with 45-day-aged beef, Nantucket scallops, and Southern-accented New American cooking.
Order: 45-day aged filet with classic sides, or the Redfish Anna
Tip: Book the chef's counter for the most theatrical view of the open kitchen.
Walker's Drive-In ★ 4.5
Walker's Drive-In is Jackson's top upscale restaurant, with 45-day-aged beef, Nantucket scallops, and Southern-accented New American cooking.
Order: 45-day aged prime filet, or the Redfish Anna with classic accompaniments
Tip: The lunch menu offers value in a room better known for dinner; book a counter seat for the best view.
The Manship Wood Fired Kitchen ★ 4.2
The Manship Wood Fired Kitchen in Belhaven serves contemporary American food with fire at the centre - from wood-fired pizzettas and fish tacos to weekend.
Order: Fried fish tacos at lunch, or a wood-fired pizzetta at happy hour
Tip: The 15:00-18:00 weekday happy hour on pizzettas is an excellent low-key early dinner.
See all 6 new american rooms in Jackson →
New American in Kansas City
The Antler Room ★ 4.7
The Antler Room in Kansas City's Longfellow is Nick and Leslie Goellner's husband-and-wife room. Kitchen leans new american. At 2506 Holmes St.
Signature: Persian-influenced grilled meats, Hand-rolled pastas, Mediterranean small plates
Order: Whatever pasta is on, plus a glass from Leslie's growers-only list.
Tip: Chef Nick Goellner has been a James Beard Best Chef Midwest semifinalist three times. Reservations open online and fill weeks out.
Novel ★ 4.6
Novel in Kansas City's East Crossroads is Ryan Brazeal and Jessica Armstrong's tasting-menu room, opened on the Westside in 2013 and relocated to McGee.
Signature: Tasting menu, House-made charcuterie, Seasonal pastas
Order: The chef's tasting menu, with the wine pairing built around small-importer bottles.
Tip: Reservations via Tock open 30 days out; the bar serves a shorter menu without booking. Pastry is Jessica's domain.
The Restaurant at 1900 ★ 4.5
The Restaurant at 1900 in Mission Woods, on the Kansas side of Kansas City, runs a tasting-menu programme inside a renovated 1967 Modernist building.
Tip: Sister to the casual Cafe Sebastienne. Quieter midweek; the bar takes walk-ins.
New American in Knoxville
Litton's Market and Restaurant ★ 4.6
Litton's Market and Restaurant on Essary Drive in Fountain City since 1946, the family-run burger and bakery counter, sells the famous burger.
Signature: Thunder Road burger, Italian cream cake
Order: A Thunder Road burger with the daily piece of Italian cream cake to take home.
Tip: Closed Sundays; weekday lunch lines move faster than the dinner crowd in Fountain City.
The Plaid Apron ★ 4.6
The Plaid Apron on Kenesaw Avenue in Sequoyah Hills, the long-running Southern brunch and dinner room, runs Wednesday-to-Saturday dinners sourcing from East.
Signature: Smash burger, Local-farm dinner
Order: The smash burger at dinner with a cocktail off the seasonal list.
Tip: Wednesday to Saturday for dinner; Sunday is brunch only and the kitchen closes Monday and Tuesday.
Bistro at the Bijou ★ 4.4
Bistro at the Bijou on South Gay Street, attached to the historic Bijou Theatre, runs a pre-theater menu in one of downtown's oldest buildings.
Signature: Pre-theater menu, Live jazz Tuesdays
Order: The pre-theater bistro menu, plus a wine pour off the shortlisted list before the curtain.
Tip: Time the reservation 90 minutes before showtime at the Bijou Theatre next door; Sundays run quieter than weekends.
New American in Las Vegas
Sparrow + Wolf ★ 4.7
Sparrow + Wolf in Las Vegas is Brian Howard's Chinatown dining room since 2017, a James Beard Best Chef Southwest 2026 finalist serving cross-continent.
Signature: Charcuterie board, Tofu noodles, Wagyu beef cheek
Order: The Hong Kong-style wagyu beef cheek over noodles; the dish has been on the menu since opening.
Tip: The chef's counter sits four; ask at booking. Brian Howard usually works the line on Friday and Saturday.
Sparrow + Wolf ★ 4.7
Sparrow + Wolf in Las Vegas is Brian Howard's Chinatown dining room since 2017, a 2026 James Beard Best Chef Southwest finalist serving cross-continental.
Signature: Wagyu beef cheek noodles, Charcuterie, Tofu noodles
Order: Hong Kong-style wagyu beef cheek over noodles; menu signature since opening.
Tip: The chef's counter sits four; ask at booking. Howard works the line most Friday and Saturday.
Carson Kitchen ★ 4.4
Carson Kitchen in Las Vegas is Cory Harwell and the late Kerry Simon's downtown Fremont East dining room since 2014, the last restaurant the Rock 'n' Roll.
Signature: Bacon jam, Devil's eggs, Glazed donut bread pudding
Order: The bacon jam with baked brie and grilled bread; on the menu since opening day.
Tip: The rooftop patio runs an abbreviated menu and reservations are easier than the main room.
New American in London
Bone Daddies Soho ★ 4.3
Ross Shonhan's Soho ramen bar on Peter Street in central London, opened 2012, runs late-night tonkotsu ramen, fried chicken bao and a Japanese-American menu.
Try: Tonkotsu ramen
Tip: Walk-up only after 21:30. Counter seats face the open kitchen. The Soho original closes at 23:00; the Bond Street sibling runs to 00:00 on weekends.
New American in Los Angeles
Kato 1 ★ ★ 4.5
Jonathan Yao's Kato in Row DTLA, Los Angeles runs a 12-course Taiwanese-American tasting that earned a Michelin star in 2022 and shifts every six weeks.
New American in Louisville
Jack Fry's ★ 4.6
Jack Fry's has run on Bardstown Road in Louisville since 1933, the Highlands dining bar where the counter takes walk-ins for the full menu. Priced at $$$.
Signature: Lamb chops, Shrimp and grits
Order: The lamb chops, the dish that has anchored the menu for decades.
Tip: Book on OpenTable a week ahead. First-come bar seats turn over for walk-ins.
Proof on Main ★ 4.6
Proof on Main in Louisville pairs Cody Stone's Ohio Valley farm plates with a Kentucky bourbon flight list, set inside the 21c Museum Hotel on West Main.
Jack Fry's ★ 4.6
Jack Fry's on Bardstown Road in Louisville has poured Highlands dining-bar suppers since 1933, the room where lamb chops have anchored the menu for decades.
New American in Madison
Heritage Tavern ★ 4.7
Heritage Tavern on East Mifflin, chef Dan Fox's farm-to-table dining room one block off Capitol Square, has anchored Madison's new-American tier since 2013.
Signature: Farm-driven seasonal plates, Heritage burger
Order: The Heritage burger, plus whichever Wisconsin-farm preparation the kitchen is leading the menu with that week.
Tip: Reservations on Resy open three weeks out; the Tuesday-through-Saturday dinner runs faster than the weekend brunch.
Mint Mark ★ 4.6
Mint Mark on East Washington Avenue, a produce-forward small-plates dining room with an open kitchen, runs Wisconsin farm ingredients with strong cocktails.
Signature: Wisconsin produce-driven small plates, Cocktails
Order: Whichever Wisconsin-farm small plate the kitchen is featuring that week.
Tip: Dinner runs daily from 16:30; Saturday and Sunday brunch from 09:30-14:00 is reservable in advance on the operator's site.
Settle Down Tavern ★ 4.5
Settle Down Tavern on South Pinckney, in the First Settlement District a block off Capitol Square, runs a tight tavern menu and a strong cocktail program.
Signature: Settle Down burger, Old Fashioned
Order: The Settle Down burger plus one of the rotating Old Fashioned variations.
Tip: Closed Sundays; weeknight 16:00 happy hour is reliably the easiest seat.
New American in Melbourne
Evie's Disco Diner ★ 4.3
Evie's Disco Diner on Gertrude Street is the Fitzroy disco-diner: American comfort plates and cocktails in a converted ironworks open until 1am Fri-Sat.
New American in Memphis
Acre Restaurant ★ 4.5
Acre Restaurant in East Memphis on Perkins runs seasonal New American cooking from chefs Wally Joe and Andrew Adams, plus one of the city's best wine lists.
Order: Whatever the seasonal tasting menu is featuring; the wine pairing is worth it.
Tip: Closed Sundays and Mondays. The patio under string lights is the best seat in spring.
The Beauty Shop ★ 4.4
Karen Carrier's Cooper-Young Memphis room sits inside a 1940s beauty salon where Priscilla Presley once did her hair, open since 2002 with a globe-trotting.
Signature: Watermelon and wings, Pho
Order: Watermelon wings with feta and the Vietnamese pho.
Tip: Saturday brunch fills the booths fast. Sit at the bar for a faster meal under the dryer hoods.
Chez Philippe ★ 4.4
Chez Philippe is the modern American fine-dining room inside the Peabody Hotel in Memphis, with white tablecloths, formality and weekend afternoon tea.
Order: Afternoon tea at 13:00; the prix fixe at dinner.
Tip: Open Thursday to Sunday for dinner; afternoon tea Wednesday to Sunday. Reserve on OpenTable two weeks out.
New American in Miami
Stubborn Seed 1 ★ ★ 4.7
Stubborn Seed in Miami Beach is Jeremy Ford's Michelin-starred Washington Avenue room, holding a star since 2022 with a Green Star added in 2025.
Order: Whatever duck preparation is on this week; the Carolina gold rice with caviar is the opener.
Tip: Bar seats take a la carte; the dining room is set menu Friday and Saturday with an optional wine pairing.
Ariete 1 ★ ★ 4.6
Ariete in Miami's Coconut Grove is Michael Beltran's Michelin-starred Cuban-American room on Main Highway, holding a star since the 2022 Florida guide.
Order: Croqueta de jamon to open, then the aged ribeye carved at the table for two.
Tip: Sunday brunch service runs the kitchen at its most curious; Tuesday burger night is the hard ticket.
Mac's Club Deuce ★ 4.3
Mac's Club Deuce in Miami Beach is the 1926 dive bar at 222 14th Street, the city's oldest bar, open until 5am every day with two-for-one happy hour from 8am.
Try: Cheap beer, strong cocktails, no food
Tip: Cash only. The bartenders know who you are by your third visit.
New American in Milwaukee
Sanford ★ 4.9
Sanford on North Jackson Street has anchored Milwaukee fine dining since 1989, with a tasting menu chef Justin Aprahamian has run since 2012.
Signature: Surprise tasting menu, Tuna Fauxnaise
Order: The Surprise menu, a multi-course tasting that changes with the season and the kitchen's mood.
Tip: Reservations open four weeks out and the dining room is small; book before the JBA semifinalist announcements each spring.
Birch ★ 4.7
Birch on East Pleasant Street on the Lower East Side cooks New American plates from a wood-fired hearth, with Wisconsin produce and Lake Michigan fish.
Signature: Wood-fired hearth dishes, Whole roasted fish
Order: Whatever the hearth is roasting whole that night, plus a sourdough loaf.
Tip: Sunday Birch Roast is a single-set family-style menu; book on Resy two weeks ahead.
Bacchus ★ 4.6
Bacchus on East Wells Street is the Bartolotta Group's downtown room with a Wine Spectator Best of Award of Excellence wine list and a modern American menu.
New American in Minneapolis
Indigena by Owamni ★ 4.9
Sean Sherman's Indigena by Owamni inside the Guthrie Theater runs the country's pre-eminent Indigenous tasting kitchen in Minneapolis since June 2026.
Spoon and Stable ★ 4.9
Gavin Kaysen's flagship in the old North Loop livery has run modern-American fine dining in Minneapolis since 2014. James Beard Best Chef Midwest 2018.
Restaurant Alma ★ 4.6
Alex Roberts's Alma on University Avenue has run Minneapolis's seasonal-American room since 1999. James Beard Best Chef Midwest 2010 winner.
Signature: Three-course prix fixe, Seasonal tasting
Order: The three-course prix fixe with the heritage pork main and the seasonal stone fruit dessert.
Tip: The cafe at the front serves all-day pastries; book the dining room three weeks out. The B+B upstairs is the splurge.
New American in Montreal
Chez Tousignant ★ 4.2
Chez Tousignant is a retro snack bar in Villeray, Montreal, upgrading the casse-croute with a griddled cheeseburger, steamed hot dogs and hand-cut fries.
Order: The cheeseburger with a side of fries and a maple milkshake.
Tip: It nails the diner classics with better ingredients; the burger and a shake is the whole point.
Nouveau Palais ★ 4.2
Nouveau Palais is a retro Mile-Ex diner in Montreal, a 1960s luncheonette reborn as a chef-driven room where comfort classics and burgers run late.
Order: The burger or the fried chicken, with a slice of pie.
Tip: It keeps a genuine diner counter and runs late on weekends; the burger and a milkshake never miss.
Deville Dinerbar ★ 3.7
Deville Dinerbar is a glossy downtown Montreal diner, plating truffle-butter popcorn shrimp and spiked milkshakes under retro neon on Rue Stanley.
Order: The popcorn shrimp and a spiked milkshake to share.
Tip: It leans indulgent and photogenic; go for the milkshakes and fried starters, not restraint.
New American in Mumbai
Americano ★ 4.6
Chef Alex Sanchez opened Americano in Kala Ghoda in 2019 with twenty-foot ceilings, large fluted windows and a menu that runs from burrata to wood-fired.
Signature: Burrata with strawberry, Hand-cut pasta, Wood-fired short rib
Order: The burrata and a hand-cut pasta of the day.
Tip: The bar pours its own cocktails to a different list than the dining room; ask for the bar list.
Americano ★ 4.6
Chef Alex Sanchez (Daniel Humm and Michael Mina alum) opened Americano in 2019 with a farm-to-table approach: house-made pastas. Editor's TableJourney pick.
New American in Mérida
Trotter's ★ 4.3
Trotter's in Mérida's San Antonio Cucul is a dry-aged American steakhouse with a tomahawk-and-Caesar tableside program, popular with the Plaza Jardín set.
Signature: Dry-aged ribeye, Tomahawk, Caesar tableside
Trotter's ★ 4.3
Trotter's in Mérida's San Antonio Cucul is a dry-aged American steakhouse with a tomahawk-and-Caesar tableside program in the Plaza Jardín set.
New American in Nashville
Rolf and Daughters ★ 4.7
Chef Philip Krajeck's Germantown Italian-American kitchen in Nashville opened in 2012 inside the Werthan factory and runs handmade pastas and wood-fired.
Signature: Squid ink chitarra, Wood-fired pork chop
Order: Squid ink chitarra with octopus and chickpea, plus the wood-fired pork.
Tip: Reservations open 30 days out on Resy; the bar takes walk-ins from 17:00 and serves the same menu.
Drusie and Darr ★ 4.5
Jean-Georges Vongerichten's Hermitage Hotel restaurant in downtown Nashville opened 2022 with seasonal cooking, Wine Spectator Best of Award of Excellence.
Signature: Plant-forward tasting, Wood oven pizzas
Order: The plant-forward plates the kitchen builds around Tennessee produce.
Tip: Breakfast at the Hermitage is the unsung meal: best biscuits in the hotel dining circuit.
The Mockingbird ★ 4.3
Maneet Chauhan's Gulch room in Nashville runs globally inflected American comfort food with strong cocktails, opened 2018 and steady at the top of the area.
Signature: Crispy pork shank, Fried chicken
Order: Crispy pork shank with chili crisp, plus the kale Caesar.
Tip: Happy hour is generous and easy to walk into; book ahead for the patio in warm weather.
New American in New Orleans
Saint-Germain 1 ★ ★ 4.8
Saint-Germain in New Orleans holds a Michelin star for a ten-course tasting in a Bywater shotgun, from chefs Blake Aguillard and Trey Smith.
New American in New York City
Eleven Madison Park ★ 4.7
Daniel Humm three-Michelin-star Madison Square room serves an 8 to 10 course tasting in New York City. Order the the signature tasting; no a la carte.
Signature: Plant-based tasting menu, Honey-lavender-glazed duck
Order: The signature tasting; no a la carte.
Tip: The bar room at EMP serves an abbreviated menu without a multi-week wait. Dress code: smart casual, jacket recommended.
Atera ★ 4.7
Chef Ronny Emborg's two-Michelin-star 12-seat Tribeca counter runs a foraged Nordic-inflected tasting menu in New York City. $345, 20 courses, single seating.
Signature: Foraged tasting menu
Order: The full tasting; the kitchen does not split orders.
Tip: One seating per night; arrive 19:00 sharp. Wine pairing skews European biodynamic and adds $245.
Estela ★ 4.6
Ignacio Mattos's Houston Street Nolita room in New York City runs Mediterranean-leaning small plates. Priced at $$$. Kitchen leans new american.
Signature: Burrata with charred bread, Beef tartare with sunchoke
Order: Burrata with charred bread, beef tartare, ricotta dumplings.
Tip: The counter is first-come; bar tables take walk-ins. Wine list is unusually long for a 60-seat room.
New American in Oakland
Wood Tavern ★ 4.7
Wood Tavern on Rockridge's College Avenue has poured Bay Area wines and cooked New American since 2007. Bib Gourmand in the 2025 Michelin Guide California.
Signature: Burger, Pork chop
Wood Tavern ★ 4.4
Wood Tavern in Oakland's Rockridge has anchored College Avenue since 2007 and holds a 2025 Michelin Bib Gourmand for reliable New American cooking.
Signature: Burger, Pork chop, Charcuterie board
Cafe Van Kleef ★ 4.3
Cafe Van Kleef on Telegraph in Uptown Oakland is the long-running cocktail dive that runs until 2 a.m. on Friday and Saturday. Greyhound is the call.
Order: Greyhound with fresh grapefruit at 1 a.m.
Tip: Open to 2 a.m. on Friday and Saturday. Cash works fastest at the cocktail counter.
New American in Oklahoma City
Nonesuch ★ 4.8
Nonesuch in Oklahoma City earns James Beard recognition for tasting menus rooted in Oklahoma fermentation and prairie preservation traditions.
Nonesuch ★ 4.8
Nonesuch in Oklahoma City earns James Beard recognition for tasting menus rooted in Oklahoma fermentation and prairie preservation traditions.
Cheever's Cafe ★ 4.4
Cheever's Cafe in Oklahoma City serves an acclaimed weekend brunch of Southwestern and Southern classics including cowgirl benedict and fried chicken waffles.
Order: Cowgirl benedict; smoked brisket hash
Tip: Reservations are strongly recommended for weekend brunch. The patio in the garden setting is a highlight.
See all 26 new american rooms in Oklahoma City →
New American in Omaha
Johnny's Cafe ★ 4.8
The 2026 James Beard America's Classics winner, Johnny's has run beside the Union Stockyards since 1922 and is in its third generation of family ownership.
Signature: Bone-in rib-eye, Prime rib
Order: Hand-cut bone-in rib-eye: the dish bringing stockyard workers and journalists to 27th Street since 1922.
Johnny's Cafe ★ 4.8
The 2026 James Beard America's Classics winner, Johnny's Cafe has served hand-cut steaks in the same building beside the former Union Stockyards since 1922.
V. Mertz ★ 4.7
V. Mertz serves five and eight-course tasting menus in the Old Market Passageway, with a 450-bottle cellar and Nebraska-sourced seasonal ingredients.
Signature: Five-course tasting, Eight-course grand tasting
Order: Eight-course Grand Tasting with Wine Spectator-honoured cellar pairings for the full evening.
See all 11 new american rooms in Omaha →
New American in Orlando
Victoria and Albert's 1 ★ ★ 4.8
Victoria and Albert's at Disney's Grand Floridian holds a Michelin star and AAA Five Diamond status, with a seven-course Victorian-room menu.
Maxine's on Shine ★ 4.7
Maxine's on Shine on North Shine Avenue near Thornton Park is the neighborhood bistro favorite with a weekend brunch, weeknight dinners and a long bar.
Signature: Maxine's meatloaf, Crab cakes
The Rusty Spoon ★ 4.6
The Rusty Spoon on West Church Street downtown is chef Kathleen Blake's farm-to-table American room, a multi-year James Beard semifinalist nominee.
Signature: Heritage pork chop, Buttermilk fried chicken
New American in Philadelphia
Friday Saturday Sunday ★ 4.8
Friday Saturday Sunday in Philadelphia is Chad and Hanna Williams's narrow Rittenhouse townhouse, James Beard Best New Restaurant 2019 and the city's most.
Signature: Mushroom soup, Foie gras toast
Order: The mushroom soup, with foie gras toast on the side. The dish that anchored their James Beard year.
Tip: The upstairs bar takes walk-ups. The wine list runs natural and the pours arrive faster than reservations.
Tommy DiNic's ★ 4.8
Tommy DiNic's in Philadelphia is the Reading Terminal Market counter that won America's best sandwich in 2013, a roast pork with rabe and sharp provolone.
Try: Roast pork sandwich
Vernick Food & Drink ★ 4.7
Vernick Food & Drink in Philadelphia is Greg Vernick's James Beard Best Chef Mid-Atlantic 2017 Rittenhouse bi-level brownstone, with the avocado toast.
Signature: Avocado toast, Wood-fire fish
Order: The avocado toast with chilli flake; whatever whole fish is on the wood fire that night.
Tip: The chef's counter on the second floor watches the open kitchen. Book it specifically when reserving.
New American in Phoenix
Kai ★ 4.8
Kai at the Sheraton Grand at Wild Horse Pass is Arizona's only AAA Five Diamond restaurant, cooking Pima and Maricopa ingredients on Gila River land.
Order: The grilled tribal buffalo tenderloin with cholla buds and scarlet runner bean chile.
Tip: Open Wednesday to Saturday only; the drive to Wild Horse Pass is about 30 minutes south of downtown.
FnB ★ 4.7
FnB in Scottsdale is Charleen Badman's vegetable-forward room in Craftsman Court, where the chef won the 2019 James Beard Best Chef Southwest award.
Signature: Braised leeks, Seasonal vegetables, Arizona wines
Order: The braised leeks with mozzarella, mustard, breadcrumbs and a sunny-side egg, a Food and Wine top-ten dish.
Tip: The menu changes with what local farmers harvest; Pavle Milic's all-Arizona wine list is the room's second draw.
FnB ★ 4.7
FnB in Scottsdale is Charleen Badman's vegetable-forward room in Craftsman Court, where the chef won the 2019 James Beard Best Chef Southwest award.
Order: The braised leeks with mozzarella, mustard and a sunny-side egg, a Food and Wine top-ten dish.
Tip: The menu turns with the farms; Pavle Milic's all-Arizona wine list is the second reason to book.
New American in Pittsburgh
The Vandal ★ 4.5
The Vandal in Lawrenceville serves a tight seasonal menu and a five-seat wine bar in Pittsburgh. A small room the Post-Gazette named one of the city's best.
Signature: Seasonal small plates, House bread
Order: The bread service and whatever the kitchen is running off the daily market board.
Tip: The dining room and the five-seat wine bar take different bookings. Reserve ahead on Resy for weekends.
Altius ★ 4.4
Altius on Grandview Avenue holds the postcard skyline view from Mount Washington in Pittsburgh. Contemporary American cooking above the three rivers.
Signature: Tasting menu, Seasonal mains
Order: Book a window table at dusk and let the kitchen run the seasonal tasting.
Tip: The skyline window seats book first; ask when reserving. Jackets not required but the room runs smart.
Eleven Contemporary Kitchen ★ 4.4
Eleven in the Strip District is big Burrito Group's flagship in Pittsburgh. Contemporary American cooking and a longtime special-occasion address.
Signature: Seasonal tasting, Composed mains
Order: Let the kitchen run the seasonal menu; pair it off the deep cellar list.
Tip: The dressiest of the city's big rooms. Reserve well ahead for celebrations and ask about the chef's counter.
New American in Portland
Fore Street ★ 4.8
Fore Street opened 1996 in a converted Old Port warehouse and built modern New England cooking around a wood oven, open hearth and turning spit.
Signature: Wood-grilled local fish, Roasted Maine mussels, Wood-fired pork loin
Order: Roasted Maine mussels in almond, garlic and vermouth from the wood oven.
Tip: Same-day walk-ins fill the bar from 17:00; book online up to two months ahead for tables.
Fore Street ★ 4.8
Fore Street has been Portland's flagship wood-fired dining room since 1996, with a wood-burning oven, open hearth and turning spit at the kitchen's heart.
Forage Market Bagel ★ 4.8
Forage Market on Washington Avenue runs wood-fired Montreal-style bagels and bagel sandwiches under twelve dollars from the East Bayside counter.
Try: Wood-fired bagel sandwich
Tip: Closes 13:00; bagels often sell out by noon weekends. Cash and card both fine; counter only, no seating.
New American in Providence
Persimmon ★ 4.8
Champe and Lisa Speidel's Persimmon on Hope Street runs four-night seasonal French-leaning cooking. Foie gras, RI shellfish, the city's special-occasion room.
Signature: Seasonal tasting plates, Foie gras, Rhode Island fish of the day
Order: Whatever Champe is plating from the Rhode Island shellfish run.
Tip: Wednesday through Saturday, 17:00 onward. Reservations via the restaurant's own site; book two to four weeks ahead.
Olneyville New York System ★ 4.8
Open until 02:00 most nights, 03:00 weekends, the 1946 Olneyville hot wiener counter is Providence's late-night feed. James Beard America's Classics 2014.
Try: Hot wieners 'all the way'
Nicks on Broadway ★ 4.7
Derek Wagner's Nicks on Broadway in Providence is a 2026 USA Today Restaurant of the Year. Seasonal locally driven cooking; Wagner a 2025 Beard finalist.
Signature: Daily-changing seasonal plates, House-made charcuterie, Brunch hash
Order: Whatever the chalkboard's running for the week, plus the brunch hash that built the room's reputation.
Tip: Weekend brunch is the busiest service; arrive at 10:00 sharp or book ahead through OpenTable.
New American in Raleigh
Poole's Diner ★ 4.8
Christensen's flagship since 2007 runs a rotating blackboard menu driven by the farm network. The macaroni au gratin is a Raleigh institution.
Signature: Macaroni au gratin, Roasted half chicken
Poole's Diner ★ 4.8
The flagship that shaped Raleigh's food identity. A rotating blackboard menu changes nightly by farm delivery; the macaroni au gratin is a city institution.
Herons at The Umstead Hotel ★ 4.7
Forbes Five-Star and most formally recognised kitchen near Raleigh. Chef Steven Greene, a four-time James Beard semifinalist, sources from 14 farms.
New American in Richmond
Lemaire ★ 4.7
Lemaire inside the Jefferson Hotel is named for Etienne Lemaire, Thomas Jefferson's maitre d'. Patrick Willis runs the kitchen, the city's grande dame.
The Continental Westhampton ★ 4.3
The Continental on Grove Avenue is a Westhampton neighborhood spot for American food re-imagined. Sunday brunch is a fixture; the bar runs late.
Signature: Burger, Brunch plates, Cocktails
The Continental Westhampton ★ 4.3
The Continental on Grove Avenue is a long-running Westhampton neighborhood spot for American food re-imagined. Sunday brunch is a fixture; the bar runs late.
Signature: Burger, Brunch plates
New American in Rochester
Good Luck ★ 4.6
Good Luck in Rochester opened 2008 in a converted industrial space on Anderson Ave and earned Best Restaurant in the 2025 Best of Rochester awards.
Signature: Seasonal cocktails, Chef's market menu
Order: Whatever is on the seasonal menu board that week. The kitchen writes around what's available at the Rochester Public Market.
Tip: Walk-ins at the bar are easier to secure than a table. The cocktail program is one of Rochester's best.
Char Steak and Lounge ★ 4.6
Char Steak and Lounge at the Strathallan on East Ave in Rochester holds the 2025 Wine Spectator Award of Excellence, the only such honor in greater Rochester.
Signature: Prime dry-aged steaks, Homemade pasta, Seasonal fresh fish
Order: The prime dry-aged steak with a wine pairing from the Spectator-recognized cellar.
Tip: Hattie's sushi bar operates within the same space Thursday through Saturday. Reservations strongly recommended for dinner. The Char Bar opens for lunch and stays open late.
Good Luck ★ 4.6
Good Luck on Anderson Ave in Rochester opened 2008 as one of the city's top rooms, writing menus around seasonal availability with a serious cocktail program.
Signature: Seasonal market menu, Chef's cocktails
Order: The seasonal tasting menu or the cocktail pairing with whatever the kitchen is featuring.
Tip: Best reserved four to six weeks ahead for Friday or Saturday. The bar is the most interesting seat in the room.
New American in Sacramento
Magpie ★ 4.7
Magpie on 16th Street, midtown Sacramento, has run a daily-changing California farm-to-fork menu since 2005, the city's quiet seasonal seafood anchor.
Signature: Seasonal seafood, House pasta
Order: Whatever seafood arrived that morning; the seasonal pasta
Tip: Closed Monday. Tuesday and Wednesday dinner only; Friday and Saturday open at noon.
Empress Tavern Late ★ 4.2
Empress Tavern beneath the Crest Theatre, downtown Sacramento, runs until 23:00 Thursday to Saturday with a late happy hour from 22:00 and chef pop-ups.
Try: Rotating chef pop-up bar snacks
New American in Salt Lake City
HSL ★ 4.7
HSL on East 200 South, chef-owner Briar Handly's downtown wood-fire-driven New American room, runs seasonal New American cooking from a multi-time James.
Signature: Wood-fired vegetables, Family-style plates
Order: Whichever wood-fired vegetable preparation the kitchen leads with plus a family-style entree to share.
Tip: Open Tue-Thu 17:00-21:00 and Fri-Sat 17:00-22:00; closed Sunday and Monday. Reserve via the operator's site.
Pago ★ 4.7
Pago on 900 East, Scott Evans' 45-seat farm-to-table flagship in 9th and 9th since 2009, codified Salt Lake's seasonal local-ingredient tier.
Signature: Seasonal vegetable plates, Wine pairings
Order: Whatever the kitchen is featuring from local farms plus a glass off the by-the-glass wine program.
Tip: Reservations on the operator's site open weeks out; the small room turns fast on weeknights.
HSL ★ 4.7
HSL on East 200 South is chef-owner Briar Handly's downtown Salt Lake City room with wood-fire-driven New American cooking and a strong craft cocktail bar.
Order: Whichever wood-fired vegetable preparation the kitchen leads with plus a shared family-style entree.
Tip: Open Tue-Sat 17:00 onward; closed Sunday and Monday. Reserve via the operator's site.
New American in San Antonio
Isidore 1 ★ ★ 4.7
Isidore at Pullman Market earned a Michelin star and a Green Star in 2025, an elevated Texas room from the Emmer & Rye group built around local farms.
Tip: Named for the patron saint of farmers, the kitchen leans hard on local producers. Book the dining room for the full menu.
Clementine ★ 4.6
Chef John Russ and Elise Russ run Clementine in Castle Hills, a chef-driven New American room that has been one of San Antonio's most ambitious kitchens.
Order: The Feed Me tasting option, which lets the kitchen build the meal for you.
Tip: Order the Feed Me option and let the kitchen drive. The dining room is small, so book ahead on OpenTable.
Clementine ★ 4.6
John and Elise Russ run Clementine in Castle Hills, one of San Antonio's most ambitious New American kitchens since 2017, best seen through the Feed Me menu.
Tip: Order the Feed Me option and let the kitchen drive. The dining room is small, so reserve ahead.
New American in San Francisco
Lazy Bear ★ 4.7
Lazy Bear in San Francisco is David Barzelay's two-Michelin-star Mission tasting room run as a dinner party for 40 guests across two communal tables.
Signature: Communal tasting, Crispy duck, Bread course
Order: The bread course with the cultured butter; ten years on it is still the marker.
Tip: Tickets release on the 1st of each month for 60 days out; sign up to the email waitlist for advance notice.
House of Prime Rib ★ 4.4
House of Prime Rib in San Francisco is the Van Ness chophouse since 1949, with one menu (prime rib), four cuts, and a 70-day waitlist by the late 2020s.
Signature: Prime rib, Yorkshire pudding, Spinach salad
Order: The English cut prime rib carved tableside, with horseradish cream.
Tip: Bar seats turn over fastest and serve the full menu; book those rather than the dining room.
New American in San Jose
The Table ★ 4.5
The Table brings craft-cocktail Willow Glen brunch with chilaquiles, braised pork, and lemon ricotta pancakes using peak California ingredients.
Order: Eggs Benedict with fra'mani rosemary ham and hollandaise
LB Steak ★ 4.3
LB Steak at Santana Row is San Jose's Michelin Bib Gourmand destination for prime Angus cuts, imported A5 Wagyu, and sustainably caught Pacific seafood.
Order: Hand-cut Prime Angus steak or imported A5 Japanese Wagyu
District ★ 4.0
District in San Jose's San Pedro Square offers globally inspired small plates and house-made charcuterie with the city's most curated wine and whiskey list.
Order: Globally inspired shareable plates with single-malt whiskey
New American in Santa Barbara
The Lark ★ 4.4
Seasonal sharing menu in the Funk Zone fish market building. Farm, ocean, and ranch from Central Coast. Women-owned, Michelin Guide recognised.
Signature: Wood-roasted vegetables, Seasonal crudos, Farm-sourced sharing plates
The Lark ★ 4.4
Most ambitious room in the Funk Zone. Seasonal sharing menu across farm, ocean, and ranch. Women-owned, Michelin Guide listed, in the fish market building.
The Lark ★ 4.3
Farm-and-ocean seasonal sourcing meets brunch on Saturday and Sunday. The full weekday dinner format with a lighter daytime menu in the same Funk Zone space.
Order: Seasonal grain bowl or egg dish with Central Coast produce
New American in Santa Fe
The Compound ★ 4.8
Mark Kiffin, 2005 James Beard Best Chef Southwest, owns The Compound on Canyon Road; Chef Dale Kester took over the kitchen at the storied adobe in 2026.
Signature: Tuna tartare, Roasted chicken with foie gras, Liquid-centre chocolate cake
Geronimo ★ 4.7
Geronimo cooks fusion-forward fine dining in a 1756 Canyon Road adobe, the city's sole AAA Four Diamond and Forbes Four Star room since 1991.
Signature: Tellicherry-rubbed elk tenderloin, New Mexico Four Corners grilled rack of lamb, Green miso sea bass
Restaurant Martin ★ 4.7
Chef Martin Rios, a ten-time James Beard nominee, cooks seasonal progressive-American tasting menus at Restaurant Martin, in a quiet downtown garden.
Signature: Tea-smoked Peking duck breast, Wagyu beef tartare, Roasted pheasant
New American in Sapporo
Hokudai Soft Cream Stand ★ 4.6
Hokkaido University's campus dairy sells Clark's Milk soft serve for 350-450 yen across five flavours. The cheapest authentic Hokkaido dairy in Sapporo.
Try: Clark's Milk soft serve
Tip: Open campus term-time only; haskap is the menu's outlier flavour.
New American in Savannah
Common Thread ★ 4.8
Brandon Carter's Victorian-house dining room on East 37th. Bon Appetit Best New Restaurant 2022 and 2025 James Beard Best Chef Southeast semifinalist room.
Cotton and Rye ★ 4.6
Cotton and Rye sits in a converted 1960s bank on Habersham, an open kitchen running house-ground burgers, scratch breads and in-house pates midweek.
Signature: House-ground burger, Bone marrow
Order: The house-ground burger with the current pate of the week, plus a side of bone marrow.
Tip: Resy bookings recommended in advance; bar walk-up runs the full menu without a reservation.
Local 11ten ★ 4.4
Local 11ten sits in the restored 1950s Old Savannah Bank at Bull and Duffy, with the Perch rooftop bar above. Seasonal new-American with a local-farm focus.
Signature: Seasonal coastal fish, Local farm vegetable plates
Order: Whatever the fish of the day is, with a glass from the rotating natural-leaning wine list.
Tip: Book OpenTable. Perch upstairs is walk-in for cocktails before dinner.
New American in Seattle
Atoma ★ 4.7
Atoma in Seattle is the Wallingford Craftsman-house kitchen named Seattle Met's Restaurant of the Year 2024 and a James Beard New Restaurant semifinalist.
Lark ★ 4.6
Lark in Seattle's Capitol Hill is John Sundstrom's 20-year Pacific Northwest dining room: a James Beard winning kitchen plating local ingredients.
Signature: Foie gras terrine, Bigeye tuna tartare, Wagyu strip
Order: John Sundstrom's foie gras terrine, the only dish that has not left the menu in 20 years.
Tip: The bar runs an early happy hour 17:00-18:30 with the foie gras at $14 instead of $26.
Canon ★ 4.6
Canon in Seattle's Capitol Hill is Jamie Boudreau's whiskey bar that runs until midnight: 4000 spirits, a tight kitchen of snacks, the city's best.
Try: Snacks with the world's largest whiskey list
New American in St. Louis
Vicia ★ 4.8
The Gallinas' vegetable-forward Central West End room is the most decorated restaurant in St. Louis, a 2026 James Beard Outstanding Restaurant finalist.
Tip: Book the tasting through OpenTable well ahead; the a la carte menu and wine garden are the easier ways in on short notice.
Olive + Oak ★ 4.3
From an Annie Gunn's alum, Olive + Oak grew into a polished Webster Groves restaurant with a smart American menu and a strong bar. A reliable suburban table.
Tip: The bar serves the full menu and is the best bet without a booking. The burger has a cult following at lunch.
Eclipse ★ 3.9
Eclipse plates modern American cooking inside the boutique Moonrise Hotel in the Delmar Loop, with a rooftop bar above. A polished pre-show Loop dinner.
Tip: Pair dinner with a rooftop drink at the Twilight Room upstairs. Reserve on OpenTable; the Loop fills on event nights.
New American in Sydney
Shady Pines Saloon ★ 4.4
Below-street dive bar on Crown Street, Darlinghurst, Sydney. Taxidermied walls, country music, American whiskey and Tecate-and-shot service to midnight.
Try: American whiskey and a beer
New American in Tampa
Tanto Tampa Late Night ★ 4.7
Tanto on North Florida Avenue runs Latin-inflected cocktails and small plates until midnight Thursday through Saturday in Seminole Heights at the bar.
Try: Mezcal Negroni and Latin small plates
Rooster and the Till ★ 4.6
Rooster and the Till in Seminole Heights holds a Michelin Bib Gourmand for Chef Ferrell Alvarez's modern American small plates with Asian and Italian accents.
Signature: Pork belly steam buns, Hand-cut tagliatelle, Crispy duck
Order: The pork belly steam buns and whatever pasta is on the chalkboard that night.
Tip: Co-owner Chef Ferrell Alvarez is a 2017 James Beard Foundation Best Chef South semifinalist; the room is intimate, book through Resy.
Rooster and the Till ★ 4.6
Rooster and the Till in Seminole Heights holds a Michelin Bib Gourmand for Chef Ferrell Alvarez's modern American small plates with Asian and Italian accents.
Order: Pork belly steam buns and the night's hand-cut pasta.
Tip: Intimate dining room; book through Resy and ask for the chef's counter if available.
New American in Toronto
Canoe ★ 4.6
Canoe on the 54th floor of the TD Bank Tower runs a Canadian-ingredient tasting menu since 1995, the city's reference business-lunch and skyline dinner.
Signature: Canadian regional tasting, Wood-fired bison
Order: The full Canadian tasting menu with the wine pairing.
Tip: Closed weekends and statutory holidays. Lunch at 11:30 is the cheapest way into the room; full dinner runs $200+ per head.
Donna's ★ 4.5
Donna's on Lansdowne in the Junction is the Peter Jensen, Ann Kim and Jed Smith all-day cafe-bistro since 2018, French-leaning baking with natural wines.
Signature: All-day breakfast sandwich, Family-style dinner
Order: The breakfast sandwich at 09:00 or the family-style dinner plates after 17:00.
Tip: Phone or email reservations. Breakfast 09:00-11:00 is the easy seat; lunch and dinner fill the rest of the day.
Aloette ★ 4.5
Aloette on Spadina is Patrick Kriss's all-day diner below Alo since 2017, the burger and rotisserie chicken the surviving favourites at lower price.
Signature: Burger, Lemon meringue pie
Order: The Aloette burger and a slice of lemon meringue pie.
Tip: Walk-ins only at the counter; the booths book on OpenTable. Easier weekday lunch than weekend brunch.
New American in Tucson
Tito and Pep ★ 4.8
Tito and Pep on East Speedway in midtown Tucson is the chef-driven seasonal kitchen with mesquite-fired vegetables and bone-in pork chops on wood.
Feast ★ 4.7
Feast on East Speedway in Tucson is chef Doug Levy's seasonal new American room, with rotating tasting menu and a long-standing wine reputation.
Tito and Pep ★ 4.6
Tito and Pep on East Speedway in midtown Tucson is the chef-driven seasonal kitchen with mesquite-fired vegetables and a tight cocktail program.
Signature: Wood-fired vegetables, Bone-in pork chop
New American in Tulsa
FarmBar ★ 4.7
Chef Lisa Becklund, a James Beard semifinalist, rotates her menu weekly around Oklahoma farms in a South Boston Ave dining room that seats just 40 guests.
Signature: Seasonal tasting menu, Oklahoma-sourced vegetables
Juniper ★ 4.6
Justin Thompson's flagship farm-to-table room in downtown Tulsa changes its menu seasonally, drawing from Oklahoma producers for dishes that have evolved.
Signature: Seasonal tasting plates, Locally sourced mains
Oren ★ 4.4
Oren brings Mediterranean and Fertile Crescent flavours to Brookside's Peoria corridor, with ingredient-driven seasonal plates at dinner and a Saturday.
Signature: Mediterranean-influenced seasonal plates, Weekend brunch
See all 9 new american rooms in Tulsa →
New American in Utrecht
Eleven Brewing ★ 4.1
Small-batch American-style brewery taproom in Leidsche Rijn, rarely visited by tourists. IPAs, pale ales, stouts and collab brews at the Eleven Bar.
Why locals love it: Small-batch American-style brewery taproom in a western Utrecht business compound with almost no tourist traffic
Tip: Arrive at opening for freshest pints; the bar pours all core beers plus one-off collaborations and bar specials.
New American in Vancouver
Save On Meats ★ 4.3
Save On Meats on West Hastings is the Downtown Eastside diner since 1957, a butcher shop counter and the city's reference dive-diner since the 2011 reboot.
Signature: S.O.M burger, Diner breakfast, House sausage
Order: The S.O.M burger with a chocolate milkshake at the diner counter.
Tip: Buy a sandwich token at the counter to gift to someone outside; redeemed for a meal anytime.
The Flying Pig Yaletown ★ 4.3
The Flying Pig in Yaletown on Hamilton since 2010 is an all-day farm-to-table brasserie with three Vancouver branches and a Yaletown patio anchor.
Signature: Crispy pork belly, Steelhead trout, Sticky toffee pudding
Order: Crispy pork belly with the daily fish; the kitchen's reference brunch plate is the dungeness crab benedict.
Tip: Reservations on OpenTable; Sunday brunch books two weeks out. The Olympic Village branch is the patio default.
Save On Meats ★ 4.3
Save On Meats on West Hastings since 1957 runs late-night diner service plus the breakfast-all-day menu, the reference diner downtown plus a butcher shop.
Try: S.O.M burger and breakfast plates
Order: S.O.M burger with a chocolate milkshake from the diner counter.
Tip: Sandwich tokens at the till for $3.50 each; redeemed for a meal anytime, the city's longest-running good-deed format.
New American in Vienna
Kruger's American Bar ★ 4.3
Kruger's American Bar on Krugerstrasse in Vienna runs until 04:00 Thursday to Saturday, the original 1920s leather furniture from Paris the late-night.
Try: Bar snacks
Tip: The upstairs cigar room takes the late-night smokers; the bar carte runs the full night.
New American in Washington DC
The Dabney ★ 4.6
The Dabney in Washington DC is Jeremiah Langhorne's Michelin-star Blagden Alley room in Shaw, a Mid-Atlantic wood-hearth kitchen built around regional.
Signature: Wood-hearth oysters, Cast-iron cornbread
Order: The cast-iron cornbread with sorghum butter; the kitchen pulls it from the hearth on a long handle.
Tip: Book the bar seats facing the hearth; the show is the kitchen, not the dining room. The Cellar wine bar is the quieter alternative.
Ben's Chili Bowl (late night) ★ 4.6
Ben's Chili Bowl in Washington DC is the 1958 U Street half-smoke counter, the city's late-night anchor with the chili half-smoke served until 04:00.
Try: Chili half-smoke past 02:00
Tip: Cash and card both work past 02:00; the take-away counter on the right runs faster than the dining-room line.
Ben's Chili Bowl ★ 4.6
Ben's Chili Bowl in Washington DC is the U Street half-smoke counter since 1958, the city's defining cheap-eat with the chili half-smoke at $7.95.
Try: Chili half-smoke ($7.95)
Tip: Pair a chili half-smoke with the chili cheese fries to share; $20 covers two people including drinks.
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