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2026 100 Best Restaurants in NYC | NYT Cooking

NYT Cooking
NYT Cooking•May 19, 2026

Why It Matters

By elevating Caribbean fine dining to the top of its flagship list, the NYT reshapes industry focus, driving demand and investment toward diverse, under‑represented culinary concepts.

Key Takeaways

  • •Ligaya Mishan curated NYT’s first 100‑restaurant list for 2026.
  • •Kabawa topped the list, showcasing innovative Caribbean fine dining.
  • •Chef Carmichael blends Caribbean flavors with meticulous, artistic presentation.
  • •Menu features rum‑focused drinks, patty‑style bites, and bold seafood.
  • •NYT event highlighted chefs, editors, and immersive dining experiences.

Summary

The New York Times Cooking team unveiled its 2026 "100 Best Restaurants in NYC" list at a gala in the Times Center, with editor‑in‑chief Emily Weinstein introducing chief critic Ligaya Mishan, who compiled the inaugural ranking.

Mishan, a two‑decade veteran, sampled 217 establishments over ten months, delivering an eclectic, energetic selection that places Caribbean‑inspired Kabawa at the summit. The chef, Paul Carmichael, redefines fine dining by marrying bold island flavors—pepper shrimp, cassava dumplings, rum‑centric cocktails—with meticulous plating and a kitchen‑centric layout.

Pete Wells’s advice to Mishan—view the list as a "golden opportunity"—resonates as she describes the guide as a quest to reveal hidden city corners. Carmichael’s menu, from fermented scotch‑bonnet oils to a nine‑inch coconut turnover, exemplifies the narrative, while his bar, Bar Kabawa, offers a focused rum experience and patty‑style bites.

The announcement signals a shift in culinary prestige toward Caribbean cuisine, encouraging diners, investors, and restaurateurs to explore under‑represented neighborhoods and flavors, while reinforcing the Times’ role as a tastemaker in the city’s evolving food landscape.

Original Description

Join The New York Times for a celebration of the 2026 list of the 100 Best Restaurants in New York City.
Since the list’s debut in 2023, New York Times restaurant critics have explored the city in search of the most exciting places to eat, an undertaking that is as rigorous as it is delicious.
At the heart of the evening is Ligaya Mishan, one of the two New York Times chief restaurant critics, who will take you behind the scenes of this year’s reporting, including what it takes to visit more than 100 restaurants, how the list comes together, and the moments that linger long after the last bite. She’ll also introduce the chefs featured on this year’s list, offering a closer look at the people and stories shaping dining today.
Food editor and creator of The Times’s “Where to Eat” newsletter, Nikita Richardson, and cookbook author, columnist, and longtime Times journalist Melissa Clark will each sit down with one of the chefs for conversations about their work, craft, and experiences running a restaurant today.
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