(1 June 2026) – Smyth restaurant in Chicago, Illinois, has been named ‘Best Restaurant in North America 2026’. The ceremony, held at a hotel in New Orleans, celebrated the diversity and excellence of North America’s dining scene, honouring outstanding restaurants and industry leaders from across the region both in the second edition of the list and in special, pre-announced award categories.

Smyth has thus moved up from fourth place in the first edition of the list from 2025. What sets Smyth apart is its deeply personal culinary approach, rooted in a close-knit network of producers and suppliers. The result is an ever-evolving dining experience that feels both intimate and precise – with every dish reflecting the season. Set in a tranquil, minimalist setting in Chicago, The Smyth exudes an understated, captivating atmosphere, with the focus always firmly on the food. An open kitchen fosters a sense of openness and connection between the guest and the kitchen team; furthermore, each course is designed to allow the ingredients to speak for themselves – the result is a cuisine that feels refined, expressive and closely connected to its surroundings.

Following Smyth in the top 10 are Eight ( No. 2) in Calgary – named ‘Best Restaurant in Western Canada 2026’ – and Pearl Morissette (No. 3) in Lincoln, which was honoured as ‘Best Restaurant in Central Canada 2026’. Dakar NOLA (No. 4) in New Orleans receives the accolade of “Best Restaurant in the Southern United States 2026”, Mon Lapin (No. 5) from Montreal is the “Best Restaurant in Eastern Canada 2026”, and Albi ( No. 6) in Washington D.C. is also recognised as the “Best Restaurant in the US Northeast 2026”. Last year’s frontrunner, Atomix ( No. 7) in New York City, Quetzal ( No. 8) in Toronto, Tanière3 ( No. 9) in Québec City and César ( No. 10) in New York City round off the top 10. In total, the list includes 14 restaurants from Canada and 36 from the United States.

Eighteen new restaurants have made it onto the list of places 1 to 50 this year; these include Eight ( No. 2) in Calgary, Edulis ( No. 25) in Toronto, Avize (No. 29) in Atlanta, Acamaya ( No. 30) in New Orleans, Addison by William Bradley (No. 31) in San Diego, Sabayon ( No. 34) in Montreal and AnnaLena (No. 35) in Vancouver. New entries from New York City include Kabawa ( No. 14), Torrisi ( No. 38), Tatiana by Kwame Onwuachi ( No. 39), Semma ( No. 41) and Gramercy Tavern (No. 43). Finally, Pascual ( No. 42) in Washington D.C., Sons & Daughters ( No. 45) in San Francisco, Somni ( No. 46) in Los Angeles, Wild Blue (No. 47) in Whistler, The Pine (No. 48) in Collingwood and Diane’s Place ( No. 50) in Minneapolis are making their debut on this year’s list. This year, six new cities are also featured on the list: Atlanta, Calgary, Collingwood, Minneapolis, San Diego and Whistler.

Faye Huggett, Director of Community for ‘North America’s 50 Best Restaurants’, says: “The second edition of ‘North America’s 50 Best Restaurants’ celebrates the extraordinary diversity, creativity and excellence that characterise the region’s dining scene. From pioneering institutions to bold new voices, the list reflects the depth and dynamism of North America’s rich culinary landscape. Congratulations to ‘Smyth’, which has been named ‘North America’s Best Restaurant 2026’, as well as to all the chefs and teams whose passion and creativity continue to drive the industry forward.”

In his hometown of New Orleans, Emeril Lagasse of‘Emeril’s’(No. 20) was presented with the ‘SevenRooms Icon Award’ – one of eight special awards presented that evening. The honour recognises his enduring influence on American cuisine and hospitality, as he begins to pass the baton to his son, E.J. Lagasse, who is helping to carry on the restaurant’s legacy. Emeril has played a pivotal role in bringing Creole and Cajun flavours to a global audience and in shaping the culinary identity of New Orleans.

Eunji Lee of‘Lysée’in New York City was named the winner of the ‘North America’s Best Pastry Chef Award 2026’, sponsored by Valrhona. Known for her refined, contemporary style, she combines classic French techniques with subtle Korean influences to create desserts that are both precise and visually striking. At “Lysée”, her work focuses on balance, seasonality and innovation – often through creative collaborations that drive modern pâtisserie forward.

The North America’s Best Sommelier Award 2026, sponsored by Vik, goes to Aldo Sohm of“Le Bernardin”(No. 13) and the“Aldo Sohm Wine Bar”in New York City. Sohm is widely regarded as one of the world’s leading sommeliers and is celebrated for his exceptional expertise, precision and ability to make the subject of wine accessible and engaging to a wide audience.

Corey Lee of‘Benu’(No. 33) in San Francisco has been named the winner of the ‘Estrella Damm Chefs’ Choice Award 2026’ – the only award voted for exclusively by fellow chefs. Lee is highly regarded within the global culinary community and is known for his thoughtful, highly refined approach, which combines Korean, Cantonese and European techniques, cultures and narratives into a unique culinary experience.

Atelier Crenn (No. 44) was named the winner of the “Sustainable Restaurant Award 2026” – an accolade that recognises its pioneering role in promoting environmentally sustainable practices in fine dining. Under the leadership of Dominique Crenn, the restaurant pursues a holistic approach to sustainability: this includes prioritising ethical sourcing and waste reduction, operating as a plastic-free establishment, and sourcing produce from Crenn’s own “Bleu Belle Farm”, where regenerative farming practices are employed.

Mashama Bailey of“The Grey”has been named “North America’s Best Female Chef 2026”. As a defining voice in contemporary American cuisine, she is recognised for her narrative approach, which has made “The Grey” one of the country’s most renowned restaurants – a success deeply rooted in a nuanced engagement with the history of Savannah. The award recognises Bailey’s lasting influence on the culinary landscape, as well as her ongoing role in expanding the cultural and historical dimensions of modern American gastronomy.

“Albi”(No. 6) was awarded the “Highest Climber Award 2026” – sponsored by Lee Kum Kee – after climbing 28 places since the list’s first publication. This achievement reflects the restaurant’s growing influence on both the regional and national dining scenes.“Eight”(No. 2) in Calgary received the “Highest New Entry Award 2026”; this marks an outstanding debut, underscoring the restaurant’s immediate impact on the North American culinary landscape as well as its rise as one of the most exciting new voices in contemporary gastronomy.

John “The Bajan Farmer” Jones, head of“Thirteen Acre Farms”, was honoured with the “Champions of Change Award 2026” – sponsored by illycaffè. The award recognises his commitment to reducing Barbados’ dependence on food imports by expanding local crop production and strengthening national food security. The award comes with a financial grant to support and expand Jones’ ongoing work. In addition, the restaurant“Pearl Morissette”in Lincoln was honoured with the “Art of Hospitality Award 2026”, whilst “Wildweed” in Cincinnati received the “One To Watch Award 2026”. This completes the three awards announced in the run-up to this year’s ceremony.