{"id":261118,"date":"2025-09-28T11:09:19","date_gmt":"2025-09-28T11:09:19","guid":{"rendered":"https:\/\/www.europesays.com\/us\/261118\/"},"modified":"2025-09-28T11:09:19","modified_gmt":"2025-09-28T11:09:19","slug":"three-l-a-restaurants-are-on-the-worlds-50-best-in-north-america-list","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/261118\/","title":{"rendered":"Three L.A. restaurants are on the World’s 50 Best in North America list"},"content":{"rendered":"\n

A new list from the World\u2019s 50 Best franchise of international dining guides unveiled its top 50 restaurants across North America on Thursday night. Three L.A. restaurants \u2014 Providence, Kato and Holbox \u2014 were included in the inaugural North America\u2019s 50 Best Restaurants<\/a>.<\/p>\n

The no. 1 restaurant on the list is Atomix in New York City. <\/p>\n

The guide ranked restaurants from the United States, Canada and parts of the Caribbean. Restaurants in Cuba and the Dominican Republic will remain on the list of Latin America\u2019s 50 Best Restaurants. All lists are determined by the company\u2019s anonymous voting committee of 300 chefs, food journalists and \u201cgourmets.\u201d<\/p>\n

\u201cThe quality of food is going to be central, as is the service \u2014 but the style of both, the surroundings, atmosphere, social impact and indeed the price level are each more or less important for each individual,\u201d the 50 Best organization said in a statement about the guide\u2019s voting process and considerations.<\/p>\n

\"Gilberto <\/p>\n

Gilberto Cetina, chef and owner of Holbox, pictured outside his restaurant.<\/p>\n

(Mariah Tauger \/ Los Angeles Times)<\/p>\n

Gilberto Cetina\u2019s marisqueria inside Historic South-Central\u2019s Mercado la Paloma food hall serves an array of seafood inspired by chef-owner Gilberto Cetina\u2019s upbringing in the Yucat\u00e1n Peninsula. For Cetina, whose restaurant was named the L.A. Times Restaurant of the Year in 2023<\/a>, the latest accolade signals a time not only to celebrate Holbox\u2019s success, but those of all Mexican restaurants and cooks. He said other Mexican chefs at the Las Vegas announcement ceremony echoed the belief.<\/p>\n

\u201cThere\u2019s so much talent in L.A., and being picked as the only one representing our part of Los Angeles \u2014 our culture, our food \u2014 is super special,\u201d Cetina said. \u201cI think the sentiment is very much the same across the board: Everybody\u2019s really proud, especially right now with these times when our people don\u2019t feel as welcome as we have before, with the way politics are. Being able to be here at a national forum representing Mexican culture through our food is really cool.\u201d<\/p>\n

Other Mexican and Latin-leaning restaurants included are Californios in San Francisco, Alma Fonda Fina in Denver, C\u00e9sar and Corima in New York City, Quetzal in Toronto and Alma in Montreal.<\/p>\n

Cetina brought his wife, parents and staff to the event; they\u2019d received \u201chints\u201d that Holbox would place, though the chef said he tried not to get his hopes up. Holbox placed at no. 42 on the North American list.<\/p>\n

Kato partner Ryan Bailey said he \u201csprinted\u201d to LAX from his Arts District fine dining restaurant on Tuesday evening in order to join his business partners chef Jon Yao and Nikki Reginaldo in Las Vegas. Kato \u2014 the no. 1 top restaurant on the L.A. Times 101 List<\/a> the last two years in a row \u2014 placed 26th on North America\u2019s 50 Best.<\/p>\n

\"Kato <\/p>\n

Kato owners Ryan Bailey, left; with Nikki Reginaldo and Jon Yao in their Arts District restaurant in 2024.<\/p>\n

(Myung J. Chun \/ Los Angeles Times)<\/p>\n

Last year the World\u2019s 50 Best list named Kato as \u201cone to watch,\u201d and also recommended its bar program as one of the guide\u2019s \u201cdiscoveries.\u201d That recognition was the guide\u2019s first award for an L.A. restaurant in more than a decade<\/a>.<\/p>\n

Bailey said that in the months following last year\u2019s nods, Kato began serving more international customers than ever before, with some visiting from Hong Kong, Berlin, London, Tokyo and beyond. He hopes that the new North American guide will also help expose potential diners to Kato and the other awardees. Bailey said he scours these lists and local publications when determining where to dine while traveling, and sees the new compendium as another tool for food tourism.<\/p>\n

\"Golden <\/p>\n

Golden Eye snapper from Kato.<\/p>\n

(Mariah Tauger \/ Los Angeles Times)<\/p>\n

\u201cI think for all of L.A., it\u2019s amazing,\u201d Bailey said.<\/p>\n

The year has proved a fruitful one for Providence, Hollywood\u2019s seafood tasting-menu destination, which just entered its 20th year in business. In summer it earned its third Michelin star alongside Somni, making history as L.A.\u2019s first-ever three-star restaurants<\/a>. Providence also earned a green star for sustainability. On Thursday night it placed 47th on North America\u2019s 50 Best, and chef-partner Michael Cimarusti won the organization\u2019s Estrella Damm chefs\u2019 choice award.<\/p>\n

\"Inside <\/p>\n

Inside the Providence kitchen with chef-owner Michael Cimarusti, right, and chef de cuisine Tristan Aitchison in 2022.<\/p>\n

(Mariah Tauger \/ Los Angeles Times)<\/p>\n

\u201cIt\u2019s crazy,\u201d Cimarusti said of the success. \u201cIt\u2019s a little bit beyond my hopes or expectations. It\u2019s not something you plan for, not something you allow yourself to hope for or expect \u2026 . We just put our heads down and work. We are just there to do our very best by our guests, every single day.\u201d<\/p>\n

Cimarusti, who owns the restaurant with partners Donato Poto and Crisi Echiverri, said that all accolades belong to his entire team.<\/p>\n

The chef and sustainability expert added that recognition only spurs them to better the restaurant.<\/p>\n

\u201cIt\u2019s just an opportunity for us to continue to push, because plateauing is the worst thing you can ever do in a restaurant \u2014 especially one like Providence, an aspirational type of restaurant,\u201d he said. \u201cAlong with pleasing our guests, our greatest responsibility is to keep pushing forward and keep the restaurant evolving. That\u2019s what helped us get to the 20-year mark, and that\u2019s what will help carry the restaurant into the future.\u201d<\/p>\n

Find the full list of North America\u2019s 50 Best Restaurants online now<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"A new list from the World\u2019s 50 Best franchise of international dining guides unveiled its top 50 restaurants…\n","protected":false},"author":3,"featured_media":261119,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5123],"tags":[136728,136721,1582,276,136727,3596,136726,25648,136725,136724,136723,2961,13940,224,5337,471,136722,15603,103,1628],"class_list":{"0":"post-261118","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-los-angeles","8":"tag-best-organization","9":"tag-best-restaurant","10":"tag-ca","11":"tag-california","12":"tag-cetina","13":"tag-chef","14":"tag-food-journalist","15":"tag-guide","16":"tag-holbox","17":"tag-kato","18":"tag-l-a-times-restaurant","19":"tag-la","20":"tag-last-year","21":"tag-los-angeles","22":"tag-losangeles","23":"tag-no","24":"tag-north-america-list","25":"tag-providence","26":"tag-world","27":"tag-year"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115281616578125402","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/261118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=261118"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/261118\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/261119"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=261118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=261118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=261118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}