{"id":402855,"date":"2025-11-25T04:46:15","date_gmt":"2025-11-25T04:46:15","guid":{"rendered":"https:\/\/www.europesays.com\/us\/402855\/"},"modified":"2025-11-25T04:46:15","modified_gmt":"2025-11-25T04:46:15","slug":"le-bernardin-named-best-u-s-restaurant-by-la-liste-2026-also-in-a-10-way-tie-worldwide","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/402855\/","title":{"rendered":"Le Bernardin Named Best U.S. Restaurant by La Liste 2026, Also in a 10-Way Tie Worldwide"},"content":{"rendered":"<p>New Yorkers love a victory lap, especially when it comes plated in beurre blanc. This week, La Liste, a Paris-based aggregator that crunches more than 1,000 global sources, unveiled its 2026 ranking of the world\u2019s top 1,000 restaurants. In a rare 10-way tie for the top spot, one New York fine dining legend emerged as the country\u2019s highest-scoring restaurant: <a href=\"https:\/\/www.timeout.com\/newyork\/news\/this-is-the-most-expensive-restaurant-in-all-of-new-york-and-were-not-surprised-070725\" target=\"_blank\" rel=\"noopener\">Le Bernardin<\/a>.<\/p>\n<p>Chef Eric Ripert\u2019s midtown seafood temple landed alongside heavy hitters from Stockholm, Macau and Tokyo. But if you\u2019ve ever sat before one of Ripert\u2019s barely-touched scallops or the trademark paper-thin tuna topped with foie gras, you\u2019ll understand how the placement feels inevitable.\u00a0<\/p>\n<p>La Liste\u2019s algorithm works a bit like the Rotten Tomatoes of fine dining. The organization surveys critics, guides, customer reviews and expert rankings to create a global consensus. For its 10th anniversary edition, the organization says the distribution of top scores reflects a changing culinary world that\u2019s increasingly decentralized yet largely shaped by Asia and Nordic countries. Even in a year when the global power centers are shifting, New York\u2019s old guard proved it still has range.<\/p>\n<p>Le Bernardin\u2019s ever-changing menu\u2014an ode to fish in all its forms\u2014reinforces why it remains such a fixture. Recent dishes move from delicate tartares to slow-baked salmon topped with Royal Osetra caviar and warm scallop-uni combos in citrus broths. It\u2019s a masterclass in restraint, precision and quiet luxury.<\/p>\n<p>The broader La Liste report highlights the return of the Robuchon model, Nordic ascendance and Asia\u2019s accelerating rise as a global gastronomic powerhouse. Yet it also notes that the U.S. remains a major investor in the future of fine dining, bringing about a blend of entrepreneurship, creativity and the kind of deep-pocketed hospitality groups that can support sustained excellence.<\/p>\n<p>Other New York entries include\u00a0innovative Korean eatery Jungsik;\u00a0Daniel Boulud&#8217;s famous Park Avenue restaurant Daniel; sophisticated French eateries Jean-Georges and Gabriel Kreuther; perennial favorite Atomix; Thomas Keller&#8217;s Per Se and Caribbean-inspired destination Tatiana by Kwame Onwuachi, among others.<\/p>\n<p>Browse through all 1,000 restaurants right <a href=\"https:\/\/www.laliste.com\/lists\/top-1000-restaurants\" target=\"_blank\" rel=\"noopener nofollow\">here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"New Yorkers love a victory lap, especially when it comes plated in beurre blanc. This week, La Liste,&hellip;\n","protected":false},"author":3,"featured_media":402856,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5122],"tags":[5229,10633,405,403,10634,5226,5225,5228,5227,988,67,586,132,5230,68,2969],"class_list":{"0":"post-402855","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-america","9":"tag-categories-restaurants","10":"tag-new-york","11":"tag-new-york-city","12":"tag-news-eating","13":"tag-newyork","14":"tag-newyorkcity","15":"tag-ny","16":"tag-nyc","17":"tag-restaurants","18":"tag-united-states","19":"tag-united-states-of-america","20":"tag-unitedstates","21":"tag-unitedstatesofamerica","22":"tag-us","23":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115608524266613545","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/402855","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=402855"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/402855\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/402856"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=402855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=402855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=402855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}