Smyth Chicago Tops North America's 50 Best Restaurants 2026 List

CHICAGO, May 28, 2026 — The second edition of North America's 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, named Smyth in Chicago as the continent's best restaurant, with Eight in Calgary debuting at No.2 and Restaurant Pearl Morissette in Lincoln, Ontario, holding third place on a list that spans 18 cities across the United States and Canada.

The full rankings were announced by the 50 Best organization on May 28, 2026, with 13 new entries joining the list this year, ranging from debut appearances by Nashville-style modern European restaurants to first-time inclusions for cities including San Diego, Whistler and Minneapolis.

North America's 50 Best Restaurants 2026: Smyth Takes the Top Spot

Smyth, the Chicago tasting menu restaurant led by husband-and-wife team John Shields and Karen Urie Shields, he overseeing savory courses, she pastry, earned the title of Best Restaurant in North America for 2026. The restaurant also claimed the Best Restaurant in Midwest USA regional award.

The Shields source ingredients from partner farms across the United States, anchoring their multi-course tasting menu in Midwestern seasonality and intriguing ingredient combinations. The warm bittersweet chocolate and maitake mushroom tart stands among the most discussed dishes at the restaurant, a pairing that guests often find themselves unexpectedly loving.

At No.2, Eight in Calgary earned both the Highest New Entry Award and the Best Restaurant in West Canada title. Located behind an unmarked door inside the Alt Hotel East Village, the restaurant seats just eight guests per night for a chef's table experience described as a theatrical performance combining cooking, storytelling and service. The restaurant is helmed by Darren MacLean, one of Canada's most recognized culinary figures.

Restaurant Pearl Morissette in Lincoln, Ontario held No.3 for the second consecutive year, also taking the Art of Hospitality Award and Best Restaurant in Central Canada recognition. Chef-owners Daniel Hadida and Eric Robertson have built the French-inspired farmhouse restaurant above Pearl Morissette Estate Winery, drawing on produce from the property's own regenerative farm, peach orchard and vegetable gardens.

Regional Awards and Notable Climbers

Dakar NOLA in New Orleans claimed No.4 and the Best Restaurant in South USA title. Chef Serigne Mbaye leads the kitchen through seven progressive courses inspired by the coastal cuisines of Senegal and South Louisiana, while co-owner Afua Richardson manages front-of-house.

Montreal's Mon Lapin held No.5, earning Best Restaurant in East Canada for its daily-changing small plates from chef Marc-Olivier Frappier and co-chef Jessica Noël, paired by sommelier Vanya Filipovic. Washington DC's Albi, chef Michael Rafidi's live-fire Palestinian cuisine restaurant in the Navy Yard neighborhood, rose to No.6 while collecting both the Highest Climber Award, sponsored by Lee Kum Kee, and the Best Restaurant in Northeast USA title. Atomix in New York, led by Junghyun and Ellia Park, entered the top 10 at No.7, serving a 12-course Korean tasting menu in bespoke ceramics.

Toronto's Quetzal held No.8 with its regional Mexican cuisine cooked over a custom eight-metre indoor fire pit. Quebec City's Tanière3 ranked No.9 with a hyper-seasonal terroir-driven tasting menu of 12 to 18 courses accessed through an unmarked entrance. César in New York, chef César Ramirez's seafood-focused restaurant drawing on Mexican, Spanish, French and Japanese influences, entered the top 10 at No.10.

Full North America's 50 Best Restaurants 2026 Rankings (1–50)

SingleThread in Healdsburg, California earned No.16 and the Best Restaurant in West USA title, the Japanese-influenced kaiseki tasting menu restaurant operated by Kyle and Katina Connaughton. Philadelphia's Kalaya, led by chef Chutatip Suntaranon, ranked No.11 for its bold Thai cuisine. New York's Le Veau d'Or came in at No.12, followed by Le Bernardin at No.13 and Kabawa — a new Momofuku collaboration with Barbados-born chef Paul Carmichael, debuting at No.14.

The complete 1-50 ranking is as follows: No.1 Smyth, Chicago; No.2 Eight, Calgary; No.3 Restaurant Pearl Morissette, Lincoln; No.4 Dakar NOLA, New Orleans; No.5 Mon Lapin, Montreal; No.6 Albi, Washington DC; No.7 Atomix, New York; No.8 Quetzal, Toronto; No.9 Tanière3, Quebec City; No.10 César, New York; No.11 Kalaya, Philadelphia; No.12 Le Veau d'Or, New York; No.13 Le Bernardin, New York; No.14 Kabawa (NEW), New York; No.15 Le Violon, Montreal; No.16 SingleThread, Healdsburg; No.17 Published on Main, Vancouver; No.18 Jungsik, New York; No.19 Penny, New York; No.20 Emeril's, New Orleans; No.21 Chubby Fish, Charleston; No.22 Saison, San Francisco; No.23 Aska, New York; No.24 Moon Rabbit, Washington DC; No.25 Edulis (NEW), Toronto; No.26 Holbox, Los Angeles; No.27 Beba, Montreal; No.28 Mhel, Toronto; No.29 Avize (NEW), Atlanta; No.30 Acamaya (NEW), New Orleans; No.31 Addison by William Bradley (NEW), San Diego; No.32 Providence, Los Angeles; No.33 Benu, San Francisco; No.34 Sabayon (NEW), Montreal; No.35 AnnaLena (NEW), Vancouver; No.36 Corima, New York; No.37 Dōgon by Kwame Onwuachi, Washington DC; No.38 Torrisi (NEW), New York; No.39 Tatiana by Kwame Onwuachi (NEW), New York; No.40 Friday Saturday Sunday, Philadelphia; No.41 Semma (NEW), New York; No.42 Pascual (NEW), Washington DC; No.43 Gramercy Tavern (NEW), New York; No.44 Atelier Crenn, San Francisco; No.45 Sons & Daughters (NEW), San Francisco; No.46 Somni (NEW), Los Angeles; No.47 Wild Blue (NEW), Whistler; No.48 The Pine (NEW), Collingwood; No.49 Kato, Los Angeles; No.50 Diane's Place (NEW), Minneapolis.

For the full list, special awards and further details, visit the official North America's 50 Best Restaurants website.

More information about Indian cuisine and its regional diversity can be explored through Indian cuisine history and traditions.

Businesses monitoring hospitality expansion trends can also explore restaurant industry growth trends for 2026 to understand how regional food concepts are shaping dining markets.