Paul Carmichael’s Kabawa has been named the top restaurant in New York City for 2026. The ranking, released in two parts, concludes with the unveiling of the top ten establishments across the city’s five boroughs.
The list was curated by co-chief critic Ligaya Mishan, who assumed the role last summer. To determine the rankings, Mishan spent ten months reviewing hundreds of restaurants to identify the city’s best dining experiences.
A Shift in Culinary Priorities
The 2026 rankings move away from a strict focus on $500-per-head experiences or traditional tasting menus. Instead, the selection process emphasized the diversity and personality of the dining scene.
Evaluation criteria included “imagination, ambience, service, technique, passion, commitment and sheer deliciousness.” A critical component of the ranking was the degree of “New York-iness” found in each establishment.
Newcomers and Regional Highlights
Queens saw significant representation among the new entries. Notable inclusions include Kabab King (100), the streetside destination Chalupas Poblanas El Tlecuile (99), and Dar Lbahja (78), known for its chicken and lamb tagines.
Other new additions to the list include the Chinatown wine bar Lei (76), Maison Passerelle (75) by “Top Chef” winner Gregory Gourdet, and Fidel Caballero’s Corima (37), which was recognized for serving the “best tortilla.”
The Top Ten Breakdown
Three new restaurants entered the top ten this year: the $330-per-person kaiseki experience Yamada (2), Hooni Kim’s Long Island City tasting-menu restaurant Meju (4), and Bayside Taiwanese spot Mama Lee (10).
Other top-tier placements include the revived Torrisi (3), Jean-Georges Vongerichten’s Jean-Georges (5), Andrew Tarlow’s Borgo (6), and Semma (7) from the Unapologetic Foods team. The list is rounded out by Atomix (8) and Emma Bengtsson’s Aquavit (8).
The Rise of Kabawa
Kabawa secured the top spot through an ambitious approach to Caribbean cuisine. The restaurant’s prix-fixe menu is noted for its “gutsy pleasures,” featuring flavors of allspice, tamarind, sorrel powder, and Scotch bonnet peppers.
Specific highlights include an “elaborate overture of chutneys and breads,” pepper shrimp, and goat shoulder prepared with “an arsenal’s worth of habanero.”
Future Implications
This shift toward valuing diversity and personality could lead to increased visibility for neighborhood-centric eateries over traditional fine-dining institutions. Such a trend may encourage more chefs to experiment with bold, culturally specific flavors to capture the “New York-iness” that critics are now prioritizing.
Frequently Asked Questions
Which restaurant took the top spot for 2026?
Paul Carmichael’s Kabawa was named the best restaurant in New York City.
What was the cost of the kaiseki experience at Yamada?
The experience at Yamada is priced at $330 per person.
How long did the curation process for the list take?
Co-chief critic Ligaya Mishan spent ten months scouring the city and eating at hundreds of restaurants.
Which of these new culinary additions are you most interested in trying?
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