The hotly anticipated fall restaurant best-of lists season is officially underway. First up, Bon Appétit’s best new restaurants list for 2024 is here. BA editors scoured the country for restaurants that opened between March 2023 and 2024, and have now come up with this list of 20 restaurants that represent more than a dozen cities.
Among the hotspots this year are San Francisco’s buzzy Cantonese restaurant Four Kings, the popular Akahoshi Ramen from Chicago’s self-dubbed Ramen Lord, the Alps-inspired Alpenrausch in Portland, and Seattle’s Cambodian restaurant Sophon, which stands out for its Khmer-inspired cocktails. Plus, BA also introduced some special awards for its list this year, including a best beverage program nod for those stellar drinks in Seattle.
The biggest takeaway from the class of 2024? No one single chef or restaurateur is calling the shots when it comes to creating dishes—these restaurants and the mash-up of cuisines they serve are all about collaboration and highlight the varied backgrounds of the restaurant’s team.
That’s all the more reason to be excited to eat at these restaurants right now. Read on for the full list of Bon Appétit’s best new restaurants.
Agni (Columbus)
Akahoshi Ramen (Chicago)
Alpenrausch (Portland)
Azizam (Los Angeles)
Bar del Monte (Washington, DC)
Barbs B Q (Lockhart, TX)
Bintü Atelier (Charleston)
Corima (New York)
Four Kings (San Francisco)
Hungry Eyes (New Orleans)
Kings BBQ (North Charleston)
Kisser (Nashville)
Meetinghouse (Philadelphia)
My Loup (Philadelphia)
Oro by Nixta (Minneapolis)
Pasar (Portland)
Popoca (Oakland)
Sắp Sửa (Denver)
Sophon (Seattle)
Tâm Tâm (Miami)
Special Awards
Chef of the Moment: Chuck Charnichart of Barbs B Q (Lockhart, TX)
Best Beverage Program: Sophon (Seattle)
Sustainability Stewards: Kate and Gustavo Romero of Oro by Nixta (Minneapolis)
Best Dessert Program: Pasar (Portland)
Tanay Warerkar is a content marketing manager at OpenTable, where he oversees features content and stays on top of the hottest trends and developments in the restaurant industry. He brings years of experience as a food editor and reporter having worked at the San Francisco Chronicle, Eater, and the New York Daily News, to name a few.
