California Restaurants Earn Recognition on New York Times' Best of 2026 List
Six eateries across the Golden State, from San Diego County to the Bay Area, were highlighted by the Times' editors for their culinary excellence.
Six California restaurants have been recognized on The New York Times' annual list of the 50 best restaurants in the United States for 2026. The unranked selection spotlights notable establishments from coast to coast, as chosen by the newspaper's editors for their current culinary appeal.
The list includes a diverse range of dining experiences across California, from a casual taqueria in San Diego County to an offshoot of a renowned farm-to-table restaurant in the East Bay.
In Los Angeles, three distinct restaurants were included. Glendale's Yerord Mas Bakery & Deli, a relatively new establishment that gained viral attention for a $38 brisket sandwich, was noted for its modern take on Armenian diaspora cuisine and sidewalk-baked pita bread. Komal, a counter-style Mexican eatery located in Mercado La Paloma, received praise for its antijitos created by chef Fátima Juárez, with a focus on house-milled masa. The third Los Angeles honoree is Jacaranda, Daniel Patterson's new venture, which impressed with a 12-course tasting menu.
Beyond Los Angeles, Escondido's Mesa Agricola, described as a no-frills spot offering elevated ingredients for tacos and burritos, also made the list. In San Francisco, Restaurant Naides was recognized for its high-end Filipino tasting menu.
The Bay Area is represented by Bar Panisse, the latest project from the celebrated Chez Panisse in Berkeley. The New York Times' editorial team conducted their research through unannounced visits and stated that they accepted no free meals. The selection criteria, according to editor Brian Gallagher, focused on the overall dining experience and the intangible "vibe" of a restaurant.