Andrew H/Yelp
The Marx Bros. Cafe in Anchorage stands out as the best restaurant in the country’s biggest state — Alaska.
The US has no shortage of outstanding restaurants that serve up everything from flavor-packed amuse bouches to juicy steaks to hand-crafted desserts.
To find the best restaurant each state has to offer, we sifted through our list of the the best restaurants in America, James Beard Award nominations, expert reviews, and local recommendations, paying particular attention to fine-dining establishments.
Read on to see which spot is a must-visit in your state.
ALABAMA: Highlands Bar and Grill
Location: Birmingham
Chef: Frank and Pardis Stitt
Though they use French techniques, chefs Frank and Pardis Stitt still infuse Southern comfort into every meal they make at Highlands Bar and Grill. The menu changes daily to incorporate seasonal ingredients, and the restaurant was a James Beard Outstanding Restaurant semifinalist as well as one of OpenTable’s top 100 restaurants for 2015.
ALASKA: Marx Bros. Cafe
Location: Anchorage
Chef: Jack Amon (executive chef), Van Hale (cellar master)
Freshness is a priority at the Marx Bros. Cafe, where Chef Jack Amon updates the menu nightly to reflect fresh seafood offerings. Enjoy creative dishes such as tea smoked duck or Neapolitan seafood mousse, and be sure to pair each with a complementary glass of wine from the cafe’s extensive list.
ARIZONA: Pizzeria Bianco
Location: Phoenix
Chef: Chris Bianco
At Pizzeria Bianco, James Beard Award-winning chef Chris Bianco uses only the freshest ingredients, including Sicilian oregano and homemade mozzarella, to concoct simple, yet flavorful pies. More than just a neighborhood pizza joint, the restaurant is consistently called the best pizza in the US and typically draws an hours-long wait.
ARKANSAS: One Eleven at the Capital
Location: Little Rock
Chef: Joel Atunes
A 2015 James Beard Award semifinalist for best new restaurant, One Eleven at the Capital prides itself on superb service and artisanal food, with dishes that include Nantucket scallop ceviche, grilled Maine lobster, and braised Wagyu beef. The space itself is newly renovated, featuring hardwood floors, original artwork, and an abundance of natural light.
CALIFORNIA: The French Laundry
Location: Yountville
Chef: Thomas Keller
With three Michelin stars and a slew of awards, including the No. 8 spot on our list of the best restaurants in America, the $310 price tag is well worth it at The French Laundry.
Diners can choose between one of Chef Keller’s two prix fixe menus — the chef’s tasting menu or the vegetable tasting menu — which change daily and don’t repeat a single ingredient throughout.
COLORADO: Frasca Food & Wine
Location: Boulder
Chef: Lachlan Mackinnon-Patterson
Frasca Food & Wine can claim several James Beard awards and nominations to its name, including the top prize in 2013 for outstanding wine program and the 2008 award for best chef in the southwest. In addition to quality food, the Italian eatery has an extensive wine list, featuring over 200 bottles, with knowledgeable servers to help you select the perfect complement to your meal.
CONNECTICUT: Thomas Henkelmann — Homestead Inn
Location: Greenwich
Chef: Thomas Henkelmann
Situated on the lush acres of Greenwich’s Homestead Inn, this upscale restaurant combines French, German, and Swiss influences for a selection of elegant, seasonal dishes. Start the meal with seared Hudson Valley duck foie gras before digging into filets of Dover sole with seared sea scallops or a rack of lamb with a tapenade and herb crust. Don’t forget dessert: options include warm vanilla bread pudding with apricot filling and caramelized lemon custard.
DELAWARE: a(MUSE.)
Location: Rehoboth Beach
Chef: Hari Cameron
At a(MUSE.), Chef Hari Cameron, a James Beard semifinalist, serves up creative and ever-changing tasting menus with five, seven, or 11 courses. Diners can experience a bit of everything, from foie gras mousse to pan roasted scallops to lavender honey ice cream. Or stop by late for $5 and $10 “happy hour” specials that run from 10 p.m. to close.
FLORIDA: Victoria & Albert’s
Location: Orlando
Chef: Scott Hunnel
This isn’t your typical Disney World resort restaurant. Hunnel puts together a dining experience that gathers Italian, Asian, French, and American influences all onto one menu.
Victoria & Albert’s has three prix fixe options — dining room, chef’s table, and vegetarian — that range from seven to 12 courses and could cost you as much as $136.
GEORGIA: Bacchanalia
Location: Atlanta
Chef: Joe Schaefer
Named the No. 1 restaurant in Atlanta by Zagat and the No. 26 restaurant in America by Business Insider, Bacchanalia serves contemporary American dishes, like a celery root ravioli and shrimp bisque with mussels. Freshness is a priority here, and the restaurant uses all organic ingredients, with many sourced from the chefs’ personal farm.
HAWAII: Mama’s Fish House
Location: Paia
Chef: Perry Bateman
Though the proprietors might not be native Hawaiians, they aim to showcase traditional Polynesian dishes and fresh local fish at Mama’s Fish House, named to distinguish it from Maui’s abundance of steakhouses. The menu changes daily to feature the catches of the day, and each fisherman’s name is put on display. Freshness is guaranteed: every dish is caught and served within a 24-hour period.
IDAHO: The Modern Hotel & Bar
Location: Boise
Chef: Nate Whitley
Come to this boutique Boise hotel for handcrafted cocktails, good conversation, and bites from James Beard Award-nominated chef Nate Whitley. Forget wings and fries — the elevated bar food at The Modern Hotel & Bar includes seared halloumi cheese, pork belly with carrot molé, and lamb meatballs, all of which can be enjoyed on the hotel’s outdoor patio when the weather permits.
ILLINOIS: Alinea
Location: Chicago
Chef: Grant Achatz
Guests can always expect something modern and exquisite at Alinea. One of only two Chicago restaurants to boast three Michelin stars, Alinea also has four James Beard awards under its belt and came in at No. 2 on our list of the best restaurants in America. The spot specializes in molecular gastronomy and is known for off-the-wall dishes like distilled caviar and an edible helium balloon.
INDIANA: Restaurant Tallent
Location: Bloomington
Chef: David Tallent
Helmed by eight-time James Beard semifinalist David Tallent — who was most recently nominated for best chef in the Great Lakes region in 2015 — Restaurant Tallent brings creative Italian dishes to Bloomington, like a semolina-gnocchi bolognese or smoking goose mortadella scarpinocc. Whenever possible, Tallent strives to use organically raised meat and produce from local farms.
IOWA: Proof
Location: Des Moines
Chef: Sean Wilson
Chef and owner Sean Wilson draws influences from the Mediterranean and Northern Africa when designing the dishes he serves at Proof. He wants every meal to be about more than food — it’s an experience, a memory. But the food certainly makes the night: Diners can choose from a wide array of entrees including roasted bone marrow and beef mushroom hash.
KANSAS: Renaissance Cafe
Location: Assaria
Chef: Kevin O’Brien
Nestled into an old schoolhouse, the charming Renaissance Cafe is worth the drive to its out-of-the way location, about an hour outside of Wichita. Diners can expect top-notch food without any grandiosity as they feast on dishes like herb-crusted yellowfin tuna, stuffed pork tenderloin, and handmade cannelloni filled with spinach, ricotta, and prosciutto.
KENTUCKY: Bouquet Restaurant and Wine Bar
Location: Covington
Chef: Stephen Williams
You’ll feel immediately at ease when you enter Bouquet Restaurant and Wine Bar, a cozy spot that gives off a vibe closer to that of a friend’s home than a restaurant. Fill up on classic dishes like strip steak and risotto, and wash everything down with a glass of wine. The farm-to-table restaurant offers an extensive wine list featuring bottles from all over the world.
LOUISIANA: Commander’s Palace
Location: New Orleans
Chef: Tory McPhail
Commander’s Palace has served elegant meals in New Orleans’ Garden District since 1880. The historic building is a landmark itself, complemented by Chef McPhail’s take on classic Creole cuisine, including crab boil vichyssoise, cast-iron-seared gulf fish, and strawberry beignets.
MAINE: Fore Street
Location: Portland
Chef: Sam Hayward
Though it’s on the expensive side (typically over $50 per person), food is sure to be fresh at Fore Street — in fact, Chef Hayward sources all of his ingredients from local farmers, fishermen, and cheese-makers, and he designs a new menu daily using whatever is available.
In 2014 and 2015, the restaurant was a James Beard Outstanding Restaurant semifinalist.
MARYLAND: Charleston
Location: Baltimore
Chef: Cindy Wolf
Charleston combines French traditions with the low country flavors of South Carolina, the state in which the restaurant’s eponym resides. Guests can choose from three courses all the way up to six, with prices ranging from $79 to $114. Chef Wolf, a three-time finalist for best chef in the Mid-Atlantic region by the James Beard Foundation, tweaks the menu daily to integrate only the freshest ingredients.
MASSACHUSETTS: O Ya
Location: Boston
Chef: Tim Cushman
Helmed by Chef Tim Cushman — named best chef in the Northeast by the James Beard Foundation in 2012 — O Ya offers modern takes on classic sushi dishes, including Scottish salmon belly with cilantro and ginger or Wagyu beef strip loin with bone marrow chawan mushi, a steamed egg custard. A chef’s tasting menu is also available, though prices aren’t listed online.
MICHIGAN: Grove
Location: Grand Rapids
Chef: Pat Wise
At Grove, high-quality ingredients are the basis of every dish. The farm-to-table restaurant strives to bring diners fresh, locally sourced meals through its extensive menu, which features dishes like olive-oil-poached arctic char and poached shrimp nicoise.
It was named Restaurant of the Year two years running by Grand Rapids Magazine, and was voted best overall, best food, and best service in Western Michigan by OpenTable last year.
MINNESOTA: Spoon and Stable
Location: Minneapolis
Chef: Gavin Kaysen
Located in a former horse stable, the aptly named Spoon and Stable adds a French twist to standard Midwestern flavors. James Beard Award-winning chef Gavin Kaysen grew up in Minneapolis and seeks to celebrate the local culture through his food, with dishes like bacon-wrapped monkfish, bison tartare, and spaghetti topped with prawns and mussels.
MISSISSIPPI: City Grocery
Location: Oxford
Chef: John Currence
This Oxford landmark serves up Southern comforts, such as shrimp and grits or pan-roasted gulf grouper, that are both elegant and unpretentious. Now a mainstay in the Mississippi food scene, City Grocery pushes itself to experiment with new flavors and techniques, which are reflected in the menu’s changes every six weeks.
MISSOURI: Bluestem
Location: Kansas City
Chef: Colby (executive chef) and Megan Garrelts (executive pastry chef)
Named to Eater’s “America’s Essential Restaurants” list and a 2015 James Beard Outstanding Restaurant semifinalist, Bluestem lights up Kansas City with hospitality that’s as on-point as its outstanding food. Choose from a three-, five-, or ten-course tasting menu that spans a diverse profile of flavors from sweet corn soup to sea scallops with black truffle to goat cheese-based cheesecake.
MONTANA: Lucca’s
Location: Helena
Chef: Mike Hyyppa
Lucca’s cozy dining room — which holds a mere 15 tables — creates an intimate environment for guests to enjoy Chef Hyyppa’s carefully crafted dishes. Lucca’s authentic Italian cuisine, including baked manicotti and veal scallopini, earned it a near-perfect 4.5/5 star rating on TripAdvisor, as well as a Certificate of Excellence 2014 from the site.
NEBRASKA: Modern Love
Location: Omaha
Chef: Isa Chandra Moskowitz
You don’t have to be a vegan to fall for the vegetable-based comfort food at Modern Love. Herbivores and carnivores alike will enjoy inventive dishes like breaded seitan cutlets with oyster mushroom gravy or pecan-crusted tofu topped with creamy cashew cheese, barbecued cauliflower, and braised kale. And since no meal is complete without dessert, stay for a slice of pumpkin cheesecake or a sliver of almond joy coconut cream pie.
NEVADA: Bazaar Meat by José Andrés
Location: Las Vegas
Chef: José Andrés
Located in the SLS Las Vegas hotel, Bazaar Meat by José Andrés is a carnivore’s paradise. Chef de cuisine David Thomas explores the versatility of all types of meat, including live scallops, braised lamb neck, and Japanese Kobe eye of the rib. The restaurant earned a spot on our best restaurants in America list as well as a nod from the James Beard Foundation last year.
NEW HAMPSHIRE: Moxy
Location: Portsmouth
Chef: Matt Louis
Whenever Chef Matt Louis adds a new “modern American tapas” dish to the menu at Moxy, it must do three things: be inspired by New England culinary tradition, highlight local food, and have a modern twist. And with small plates such as crispy Rhode Island calamari and New Hampshire rabbit pot pie, he achieves just that.
NEW JERSEY: Cafe 2825
Location: Atlantic City
Chef: Joe Lautato
For the best Italian food in New Jersey, look no further than Atlantic City’s Cafe 2825. The mozzarella appetizer — made tableside by Chef Joe Lautato himself — is a must-order, followed by fresh entreés such as grilled octopus, pescatori with lobster tail, and veal cutlet parm.
NEW MEXICO: Geronimo
Location: Santa Fe
Chef: Eric DiStefano
Noted for its impeccable service and complex dishes, Geronimo was named best overall, best ambiance, and best food in New Mexico by OpenTable last year, among other honors. Its menu boasts a host of mouthwatering dishes, including Hudson Valley foie gras “flapjacks” and green miso sea bass with bok choy.
NEW YORK: Eleven Madison Park
Location: New York City
Chef: Daniel Humm
Taking the top spot on our list of the best restaurants in America, Eleven Madison Park is the recipient of many accolades, including three Michelin stars, four stars from The New York Times, and the Five Diamond Award by AAA.
The restaurant offers only an elaborate prix fixe menu, ranging between eight and 10 courses, from chef de cuisine Chris Flint. The prix fixe menu goes for $295 and focuses on ingredients sourced locally in New York.
NORTH CAROLINA: Bida Manda
Location: Raleigh
Chef: Lon Bounsanga
With low lighting, wooden accents, and bamboo shoots adorning the ceiling and walls, Bida Manda‘s cozy atmosphere wholly evokes the comforting family vibe that inspired owners Vansana and Vanvisa Nolintha to open it. The spot serves up the traditional Laotian dishes that they grew up eating, reflecting the flavors of both street food and family tables in Laos.
NORTH DAKOTA: Mezzaluna
Location: Fargo
Chef: Eric Watson
Located in historic downtown Fargo, Mezzaluna combines the glamour of an upscale restaurant with the coziness of a small town. Its menu features dressed-up comfort foods like mac and cheese, as well as more elaborate options, including pistachio-encrusted rack of lamb and crab-stuffed walleye.
Mezzaluna was named one of the best places to eat in Fargo by Condé Nast Traveler and was voted the No. 1 restaurant in North Dakota by OpenTable last year.
OHIO: Orchids at Palm Court
Location: Cincinatti
Chef: Todd Kelly
With an ornately decorated dining room and a refined menu that adjusts to incorporate seasonal ingredients, Orchids at Palm Court epitomizes fine dining. High ceilings, golden murals, and plush seats create a luxurious atmosphere for diners to enjoy equally extravagant food, with choices including king crab sweet potato soup, swordfish medallions, and dry aged duck breast.
OKLAHOMA: Bodean Seafood
Location: Tulsa
Chef: Justin Chamberlain (executive chef), Antonio Godoy (chef de cuisine)
An upscale restaurant and fish market in one, Bodean Seafood guarantees that it serves only the freshest fish available. Offerings include seafood favorites like broiled lobster tails, seared yellowfin tuna, and teriyaki glazed Atlantic salmon. And with an impressive wine list nine pages deep, each meal can be paired with the perfect glass of vino.
OREGON: Kachka
Location: Portland
Chef: Bonnie Morales
Portland’s Kachka brings all the flavors of Russia to the US — without any of the harsh weather. Feast on everything from “herring under a fur coat”, a savory layered salad; to pelmeni, Russian dumplings stuffed with beef, pork, or veal; to golubtsi, cabbage rolls.
And you can’t forget the vodka! Kachka serves more than 50 varieties, sourced from all over the world.
PENNSYLVANIA: Abe Fisher
Location: Philadelphia
Chef: Michael Solomonov and Steven Cook
Fairly new to the scene, Abe Fisher is a small-plates concept restaurant that serves dishes inspired by the Jewish diaspora, including pastrami hash knishes, stuffed trout gefilte fish, and veal schnitzel tacos. The restaurant earned a spot on OpenTable’s hottest 100 restaurants list for 2015, and was a 2015 best new restaurant semifinalist from the James Beard Foundation.
RHODE ISLAND: Bouchard Restaurant and Inn
Location: Newport
Chef: Albert Bouchard
One of Newport’s premiere fine dining spots, Bouchard Restaurant and Inn provides a charming place to stay and eat in the quaint coastal town. The inn features cozy suites, waterfront views, and food that’s not to be missed. Decadent specials include restuffed roasted lobster and scallops, duck breast sautéeted with a coffee crust, and escargot flavored with parsley and garlic.
SOUTH CAROLINA: Hominy Grill
Location: Charleston
Chef: Robert Stehling
Last year, Hominy Grill earned top spots on both ours and The Daily Meal’s lists of the best restaurants in America. It also scored a nomination from the James Beard Foundation for outstanding restaurant for 2015.
The cozy restaurant, located in a historic Charleston home, serves up elegant takes on low country favorites, with dishes ranging from catfish creole to slow-smoked St. Louis ribs to okra and shrimp beignets.
SOUTH DAKOTA: Dakotah Steakhouse
Location: Rapid City
Chef: Epi Manzano
Named the best steakhouse in Rapid City by Local Eats, Dakotah Steakhouse aims to create an environment that is both upscale and relaxed. It’s one of the most-booked restaurants in South Dakota on OpenTable, where it has earned a near-perfect rating of 4.7 stars out of five.
TENNESSEE: The Barn at Blackberry Farm
Location: Walland
Chef: Cassidee Dabney
Tucked into Walland’s serene Blackberry Farm, The Barn adds an additional layer of luxury to each stay, with meticulously prepared dishes like beef tenderloin carpaccio and hearth-roasted autumn squash. At $150 a head for the seven-course tasting menu, it’s pricey, but the exquisite blend of flavors and breathtaking Smoky Mountain backdrop will make it a night you won’t soon forget.
TEXAS: Uchi
Location: Austin
Chef: Tyson Cole
No, the top restaurant in Texas is not a barbecue joint — it’s Uchi, a contemporary Japanese restaurant that combines fresh seafood from around the world with local ingredients. We even named it No. 36 on our list of the best restaurants in America. And if you need more proof that the food must be great: Chef Cole holds a 2011 James Beard Award for best chef in the Southwest.
UTAH: Forage
Location: Salt Lake City
Chef: Bowman Brown
A dinner at Forage isn’t just a meal — it’s an experience. The 14-course tasting menu takes over three hours to wade through and features explorations in molecular gastronomy like black currant leaf with frozen tomato or a duck egg pierogi. The restaurant’s name holds meaning as well: all ingredients are either foraged from the surrounding area or sourced from nearby farms and ranches.
VERMONT: Hen of the Wood
Location: Waterbury
Chef: Eric Warnstedt
Hen of the Wood, a Waterbury staple that now boasts a second location in Burlington, aims to serve uncomplicated meals that rotate daily based on what’s available from the adjacent Green Mountains and Champlain Valley. The simple food doesn’t skimp on taste, though; expect bold flavors like kale gratin with prosciutto breadcrumbs, rabbit leg with buttered celery root, and winter squash fritters doused in honey.
VIRGINIA: Inn at Little Washington
Location: Washington
Chef: Patrick O’Connell
The Inn at Little Washington was rated the No. 1 restaurant in Virginia by Washingtonian magazine for a few years running. Guests can choose from one of three different prix fixe tasting menus — including one featuring the spot’s most classic dishes — with plates ranging in flavor from chilled veal tongue to beet tartare to sweet and sour pan-seared scallops.
WASHINGTON: Canlis
Location: Seattle
Chef: Brady Williams
The family-run Canlis has been nominated for the James Beard Outstanding Service award four times, is the winner of 14 consecutive Wine Spectator Grand Awards, and was named one of the best overall restaurants in Seattle in 2015 by OpenTable.
WASHINGTON, DC: Vidalia
Location: Washington, DC
Chef: Jeffrey Buben
Known for its impeccable hospitality and contemporary takes on Southern classics, Vidalia serves up the ultimate combination of comfort food and fine dining. Don’t miss the jumbo lump crab cakes, shrimp and grits, and baked vidalia onion (though it’s only available seasonally) — all are fan favorites that showcase the spot’s signature style.
WEST VIRGINIA: Lot 12 Public House
Location: Berkeley Springs
Chef: Damian Heath
In a converted home in a small resort town, Chef Damian Heath, a 2015 James Beard Award semifinalist, prepares upscale, yet unpretentious comfort food at Lot 12 Public House. The restaurant places an emphasis on supporting local organizations, and Heath sources his ingredients from nearby farms, family gardens, and his own personal herb garden.
WISCONSIN: Ardent
Location: Milwaukee
Chef: Justin Carlisle
Ardent brings simple yet ornate food to Milwaukee. The menu is not long, but it is packed with flavor — guests can indulge in small plates such as salt-roasted celeriac and squash soup, or larger dishes, like the smoked lentil ravioli.
WYOMING: Snake River Grill
Location: Jackson Hole
Chef: Jeff Drew
Snake River Grill is no stranger to fame — its Eskimo bars were featured on “Best Thing I Ever Ate” as one of Giada De Laurentis’ favorite dishes, and Travel + Leisure named it one of the best restaurants in Wyoming. The food stands out as well, offering guests fresh updates on fine dining classics such as its rabbit ravioli or herb-crusted rack of New Zealand lamb.
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