Chicago's Smyth has been named The Best Restaurant in North America 2026, sponsored by S.Pellegrino & Acqua Panna, according to the 50 Best organization's latest ranking released May 29. The honor cements Chicago's continued standing as one of the continent's most serious fine dining destinations and gives operators across the industry a new benchmark to watch.
Beyond the top spot, the ceremony distributed a slate of special awards that signal where the industry's critical attention is focused. Emeril Lagasse of Emeril's in New Orleans received the SevenRooms Icon Award, a nod to his decades-long influence on American restaurant culture. Corey Lee of Benu in San Francisco took home the Estrella Damm Chefs' Choice Award, voted on by peers — a distinction that carries particular weight among culinary professionals tracking fine dining trends.
San Francisco's Atelier Crenn earned the Sustainable Restaurant Award, reinforcing that environmental accountability remains a top-of-mind criterion for the industry's most scrutinized evaluators. Washington DC's Albi claimed the Highest Climber Award, sponsored by Lee Kum Kee, while Eight in Calgary picked up the Highest New Entry Award — a result that puts a Canadian newcomer on the radar of operators and investors eyeing emerging markets in the region.
On the individual honors side, Eunji Lee of Lysée in New York City won North America's Best Pastry Chef Award, sponsored by Valrhona, while Aldo Sohm of Le Bernardin and Aldo Sohm Wine Bar in New York City received North America's Best Sommelier Award, sponsored by Vik. Mashama Bailey of The Grey in Savannah was recognized with North America's Best Female Chef Award. The geographic spread of winners — from Savannah to Calgary — underscores the broadening definition of North American culinary excellence beyond traditional coastal centers.
For operators, rankings like North America's 50 Best carry real business implications: reservation demand, press coverage, talent recruitment, and supplier partnerships often shift in the wake of a placement. As the beverage and hospitality industry continues to watch which dining concepts attract investment and media attention, this year's list offers a clear snapshot of where critical consensus is landing heading into the second half of 2026. Coverage across the F&B media landscape, including Food & Beverage Magazine, is expected to amplify the visibility of this year's honorees in the weeks ahead.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
