"As we searched across the country for the Best New Restaurants of 2025, we enjoyed hundreds of dishes that reminded us why we love to dine out. Perhaps it was the indulgent escargot vol au vent, a dish of garlicky snails in a flaky pastry shell at Perseid in Houston or the artful and refreshing fig and leaf cucumber dessert at Recoveco in Miami that spotlighted the sheer talent of chefs in restaurants right now."
"From a pandan waffle topped with fish sauce-braised bacon at Memoire Cà Phê in Portland, Oregon to a tender farmers cheese-filled dumpling at Fet-Fisk in Pittsburgh, these dishes left us very, very full and dreaming about the next time we'd eat them. Here are the best dishes we ate at new restaurants in 2025-ones so good we'd shamelessly ask for a second order. - Kate Kassin, editorial operations manager"
"Whether brunch or dinner service, almost every table in the bustling dining room at Diane's Place has a shallow bowl of Hmong sausage with sticky rice. The coarse-ground sausage is made in collaboration with Lowry Hill Provisions, a local salumeria which is located in the same building as the restaurant, and pays tribute to the version Moua made with her grandparents growing up on their family farm in central Wisconsin."
Hundreds of dishes across the country showcased inventive techniques, indulgent preparations, and regional ingredients. Notable examples include an indulgent escargot vol au vent of garlicky snails in a flaky pastry at Perseid in Houston, an artful fig and leaf cucumber dessert at Recoveco in Miami, and a pandan waffle topped with fish-sauce–braised bacon at Memoire Cà Phê in Portland. A tender farmers cheese–filled dumpling at Fet-Fisk in Pittsburgh and a Hmong sausage plate at Diane's Place in Minneapolis highlighted collaborative charcuterie, aromatic herbs, and balanced heat. Many dishes inspired repeat orders and lingering anticipation for future visits.
Read at Bon Appetit
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