The World Cup Dining Guide To America’s Host Cities, According To Top Chefs

Atlanta

As a city at the heart of the American South, Atlanta’s traditional soul food foundations have given way to a modern-day melting pot, blending Southern roots with inventive and global culinary techniques.

Deborah VanTrece embodies that Atlanta arc, from her Michelin-recognized restaurants to her show Global Soul Kitchen. Creating dishes that tell stories, bridge cultures and celebrate food as the ultimate connector, VanTrece shares her culinary ethos with guests dining at her flagship restaurant, Twisted Soul Cookhouse & Pours as well as the restaurants she loves to frequent.

• Favorite local restaurant right now: Southern National
• The one dish to order there: Go for the bread service! It has the South written on every bite.
• Why I love the place: It’s a welcoming environment that showcases local ingredients and flavors of the South.

Boston

While Boston is often associated with clam chowder and lobster rolls, the city’s food scene stretches far beyond delicious New England seafood, encompassing longstanding Italian traditions and a diverse international dining landscape.

One chef at the heart of that evolution is Chef Wei Fa Chen, whose Japanese restaurant, Three 1 One, received Boston’s first and only Michelin Star. Guided by a philosophy that honors the trinity of the chef, ingredients and customers, Chen’s culinary ethos also prioritizes the rich history and cultural diversity of the South End neighborhood where Three 1 One, and his favorite local restaurant, are based.

• Favorite local restaurant right now: Bey Boston
• The one dish to order there: Definitely the whole grilled branzino. The way they prepare it with lemon, garlic, parsley, cilantro, and green shatta is really beautiful. The fish is cooked perfectly, very clean flavors, very balanced, and in my opinion, one of the best branzino dishes you can find in Boston right now.
• Why I love the place: It feels very genuine, is an incredible family-owned business and I always have a lot of respect for restaurants built with that kind of passion and hard work. Being located in the South End makes it even more special because it is a neighborhood we are also proud to be part of. I think restaurants like this help make the community stronger, and I always appreciate seeing people put so much heart into what they create. It is the kind of place you want to support and see succeed.

Dallas

Tiffany Derry, the celebrated chef behind Roots Southern Table and Radici Wood Fired Grill, is a Texas native and MasterChef judge. And although the city’s food scene is legendary for Texas-style barbecue, steakhouses and sizzling Tex-Mex, there’s so much more to discover across the cultural diversity of the city. “I hope people visiting for the World Cup take time to explore beyond the traditional Texas staples and discover restaurants that reflect the incredible cultural diversity of our city,” says Derry. I turned to her to find out more.

• Favorite local restaurant right now: ZENse Thai Cuisine
• The one dish to order there: Panang Curry. I have so many favorite dishes at ZENse, but I love a good curry, and their Panang is one of the best I’ve had. If you’re felling adventurous, try something from the “fearless foodie” section of the menu.
• Why I love the place: One of the things I love most about Dallas is how diverse our food scene is, and ZENse is a perfect example. The food is thoughtful, beautifully executed, and packed with flavor. It’s also family-owned, with several generations cooking in the kitchen – I love that.

Houston

Just three and a half hours south of Dallas lies Houston, Texas’ largest city. And continuing to challenge Texas’ culinary stereotypes, Houston’s multiculturalism is evident in every bite with 13,000 dynamic restaurants representing cuisine from over 70 countries and American regions.

As the first Mexican-born chef to win a James Beard Award and a long-time Houstonian, Hugo Ortega understands the city’s food scene better than most. From entering the industry at 17 as a dishwasher and busboy to building a flourishing suite of restaurants (Hugo’s, Caracol, Xochi, URBE, and Zaranda), Ortega’s long been inspired by familial love of cooking. His own dining habits are just as wide-ranging, making a beloved Greek restaurant his pick for World Cup visitors.

• Favorite local restaurant right now: Yiayia’s Greek Kitchen
• The one dish to order there: Lots to enjoy here but I particularly love the braised Lamb Shank (Kleftiko) served with pearl onion, carrot and fennel potatoes. Even though this entrée has potatoes, we always have to get a side of Patates Riganates, lemon-roasted potatoes.
• Why I love the place: This is the newest concept from the legendary Pappas family, well-known and respected Houston restaurateurs. Everything “sings” at this restaurant–the space itself is attractive and welcoming, the service is friendly-yet-refined and the food and drink are top-notch.

Kansas City

Colby and Megan Garrelts met working in the Chicago kitchen of TRU, and now, the rest is history. Fast forward a few decades, and they’ve become cornerstones of Kansas City’s culinary scene: one full of barbecue, vibrant markets and accessible yet award-winning dining.

One such restaurant is Rye, the Garrelts’ homage to Midwestern foods from their childhoods. With menus inspired by the seasons, rotating dishes, bold flavors and comforting classics adorn the menu, like their famous crispy fried chicken and their shrimp and grits. Their own personal recommendations follow the same thread of rotating flavors and welcoming hospitality.

• Favorite local restaurant right now: Farina
• The one dish to order there: Farina’s seasonal handmade pastas are always a standout, with rotating flavors that showcase the best of the season. The oysters on the half shell are a favorite for Colby, while Megan never passes up the tagliatelle bolognese, especially when paired with a glass of Pinot Noir expertly selected by Nancy Smith.
• Why I love the place: The food and wine are consistently exceptional, the atmosphere makes it a great gathering place for Kansas City locals, and the hospitality is always top-notch.

Los Angeles

As chef-owner of Sora Craft Kitchen, Okay Inak draws from his homeland of Turkey, Mediterranean traditions, Asian influences, and years spent in kitchens such as Eleven Madison Park and Per Se. And he does it all himself in an intimate, chef-run, one-man restaurant in Downtown Los Angeles.

Sora is all about cooking to preserve memories, especially those of his late mother, believing food should be both comforting and refined. And personally, Inak is drawn to similar restaurants with a journey, supporting those with resilience, patience and a sense of purpose in cooking.

• Favorite local restaurant right now: Baroo in the Arts District
• The one dish to order there: “BYUNG – finally realize?” It’s wild mountain greens rice with pickled vegetables and crispy seaweed. I loved the way the dish balanced comfort and refinement. The rice was deeply satisfying, the pickled vegetables brought brightness and texture, and the gamtae bugak added a beautiful crispness and umami.
• Why I love the place: The story behind it. Chef Kwang Uh started in a humble strip-mall location and built something deeply personal through years of persistence. The new Baroo feels like a beautiful evolution of that journey, still intimate and understated, but now with the space to fully express his vision. In many ways, I think Baroo also reflects Los Angeles itself: a city where people come to pursue their dreams, adapt, overcome setbacks, and keep moving forward while staying true to what matters most.

Miami

As a deeply multicultural city with over 200 nationalities represented, Miami’s fusion food scene reflects Latin American, Caribbean and coastal influences shaped by decades of migration and cultural exchange.

And few can speak on this more than Miami natives. Born and raised in Miami, Chef Giorgio Rapicavoli’s career has centered around the city’s culinary identity, most notably through infusing his own heritage—Argentine and Italian—in his dishes. From his flagship restaurant Eating House to his latest venture Luca Osteria, Rapicavoli’s playful, ingredient-driven dishes blur the lines between comfort food and contemporary dining.

• Favorite local restaurant right now: ViceVersa
• The one dish to order there: The Citrus Crudo, Chef Justin Flit is creating some of the best crudos in the city.
• Why I love the place: The vibe there is perfectly cool and Italian! The staff is fun, the drinks are great, and most importantly, the menu revolves around seasonality and incredible produce.

New York / New Jersey

To succinctly encapsulate New York City’s food scene feels nearly impossible. It’s the city with nearly 20,000 restaurants, where generations of immigrant communities have built one of the world’s most influential dining landscapes—from century-old appetizing shops and dim sum parlors to cutting-edge tasting menus.

For Kwame Onwuachi, his culinary journey began in his mother’s apartment in the Bronx. Raised between New York City, Nigeria and Louisiana, Onwuachi has transformed those influences into one of the country’s most distinctive culinary voices, most recently at Tatiana, the Lincoln Center restaurant that has become one of New York’s toughest reservations, and as one of Time’s 100 Most Influential People of 2025. Despite helping define New York’s dining scene himself, Onwuachi still finds inspiration across the city—and was quick to share a restaurant he thinks World Cup visitors should experience.

• Favorite local restaurant right now: Fish Cheeks
• The one dish to order there: The steamed branzino is a dish I keep coming back to because it’s indulgent, nuanced, and stays with you long after you’ve left the table.
• Why I love the place: Fish Cheeks is one of those restaurants that best captures the energy of NYC. It’s fearless in its flavors, authentic, and always delivers.

Philadelphia

When many hear Philadelphia, they think of one food: the iconic Philly Cheesesteak. But “the birthplace of America” boasts a wide breadth of regional staples, markets and, of course, sandwiches that have shaped the gastronomic legacy of the city.

Marc Vetri, chef-founder of Philadelphia’s acclaimed Vetri Cucina, shared some insight on his own culinary journey and that of his hometown. After opening Vetri Cucina in 1998, he has expanded his restaurant portfolio to multiple Philadelphia establishments, helping shape the city’s fine dining scene. But discovering neighborhood gems remains central to how Vetri eats in his own city.

• Favorite local restaurant right now: Cafe Lutecia
• The one dish to order there: Provençal Sandwich (egg, anchovy, olives, lettuce, tomato)
• Why I love the place: It’s just the perfect lunch spot. This tiny French bistro has great tomato soup, salads, and simple yet amazing French sandwiches. The owner, Valerie, makes everything they serve, and it’s truly a hidden gem in Philadelphia. It’s definitely my go-to spot!

San Francisco Bay Area

In between the bustle of Union Square and the historic streets of Jackson Square lies Chef Michael Tusk’s Quince, a restaurant rooted in refined Italian-inspired cuisine, seasonal ingredients and strong relationships with local farmers. As a key figure in shaping contemporary Californian gastronomy, Tusk has built a body of work at Quince, earning three Michelin stars, while extending his influence across the city through Cotogna and Verjus. It’s that same standard and deep connection to San Francisco’s evolving dining scene that informed the neighborhood spot he continues to return to and recommend today.

• Favorite local restaurant right now: Mr. Jiu’s
• The one dish to order there: Peking Style Whole Roasted Duck – farm raised in Sonoma with traditional Chinese technique
• Why I love the place: I love the lacquered crispy skin – certainly from drying, smoking AND roasting. Having that crispiness cover the juiciest meat showcases his seriously perfect technique. Chef serves with pancakes, hoisin sauce, herbs and duck liver mousse – all adding to the flavors and textures and absolute pleasure in every single bite. The communal way he serves it excites the entire table to participate and adds to the restaurant’s full on celebratory feel.

Seattle

As the largest city in the Pacific Northwest, Seattle is synonymous with year-round greenery, global tech giants and, of course, its food. From fresh Pacific seafood to the longstanding coffee culture to unique street food fusions, Seattle has cultivated one of America’s most distinctive dining scenes. And for J. Kenji López-Alt, former restaurant cook, New York Times columnist, and author of bestselling books The Food Lab and The Wok, the best restaurants aren’t just about what’s on the plate—they’re about celebrating good food and good people.

• Favorite local restaurant right now: Rainier Teriyaki
• The one dish to order there: The Chicken Teriyaki Combo
• Why I love the place: Seattle-style teriyaki is one of the city’s great culinary contributions, and Rainier Teriyaki does it exactly the way I want it—juicy grilled chicken thighs, a sauce that’s perfectly balanced between sweet and savory, plenty of charred crispy bits, rice that’s perfectly steamed, and fresh salad greens. It’s unpretentious, affordable, uniquely Seattle.