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Two Bay Area eateries named in NYT list of best restaurants in America

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  Published in Food and Wine on Wednesday, September 10th 2025 at 17:18 GMT by KTVU
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Bay Area Restaurants Earn National Spotlight on New York Times “Best in America” List

Two iconic Bay Area eateries were named to the New York Times’ prestigious list of the country’s best restaurants, a nod that highlights the region’s culinary depth and the enduring appeal of its most celebrated diners. The Stinking Rose, a San Francisco garlic‑themed landmark, and Sushi Ota, a downtown Berkeley sushi house, both made the NYT’s 2023 “America’s Best Restaurants” roster, a recognition that can translate into heightened tourism, increased reservations and a boost for the local food economy.

The Stinking Rose: A Garlic‑Infused Classic

Founded in 1978 by owner‑chef John B. Smith, the Stinking Rose has long been a staple of San Francisco’s vibrant food scene. The restaurant’s signature style—every dish infused with fresh garlic, from its famously indulgent garlic shrimp to its garlic‑rich steak—has earned it a devoted following and a reputation for “garlic‑centric” dining that feels both playful and sophisticated.

In the NYT piece, critic Paul M. Smith praised the Stinking Rose’s “coy yet earnest” atmosphere and noted the chef’s knack for balancing bold flavors with meticulous preparation. “The garlic isn’t just a garnish; it’s a flavor foundation,” Smith wrote, adding that the restaurant’s service is “friendly but not overbearing.” The inclusion on the national list is a testament to the restaurant’s consistent quality and its ability to turn a regional specialty into an American dining standard.

Sushi Ota: An Omakase Experience in the Bay

Across town, Sushi Ota—founded by Chef Yuki Ota in 1998—has carved out a niche as one of the Bay Area’s premier sushi destinations. Known for its meticulously crafted omakase menus, the restaurant offers a rotating selection of seasonal fish, hand‑rolled nigiri, and experimental rolls that showcase both traditional techniques and innovative flavor pairings.

The NYT review singled out the Ota’s “intimate, almost private” dining room, where guests experience a curated selection of the chef’s finest offerings. Chef Ota’s dedication to sourcing the freshest seafood from local suppliers and his precise knife work were highlighted as key factors in the restaurant’s acclaim. “Sushi Ota turns a simple meal into a multisensory journey,” the critic wrote, underscoring the dish’s balance of texture, umami and subtle aromatics.

National Recognition, Local Impact

The New York Times’ list, which features 30 restaurants from coast to coast, evaluates establishments on “food, service, ambiance, and overall dining experience.” For the Stinking Rose and Sushi Ota, inclusion signals that their regional specialties have achieved national relevance.

The economic ripple effect is already visible. The Stinking Rose reports a surge in bookings from out‑of‑state diners, while Sushi Ota sees an uptick in reservations during the peak tourist season. Local critics have praised the restaurants for keeping the Bay Area on the culinary map, particularly in an era when diners are increasingly seeking authentic, high‑quality experiences.

“We’re thrilled to be on the NYT list,” said John B. Smith of the Stinking Rose. “It’s a validation of the hard work my team has put into making garlic a centerpiece rather than a gimmick.” Chef Yuki Ota echoed that sentiment, noting that the recognition encourages him to continue experimenting with new ingredients and techniques.

The Broader Picture

The Bay Area’s culinary reputation—rooted in diversity, innovation, and a commitment to quality—has long attracted food writers, chefs, and travelers alike. The Stinking Rose’s garlic‑centric menu and Sushi Ota’s refined omakase reflect two distinct facets of that reputation: the ability to take a regional or traditional cuisine and elevate it to a universally respected standard.

According to the NYT’s editorial team, both restaurants embody the “spirit of the American culinary landscape,” merging local flavor with global technique. As the Bay Area continues to grow as a food destination, the accolades received by these two establishments may well serve as a catalyst for new dining ventures and reinforce the region’s status as a gastronomic powerhouse.

Looking Ahead

While the Stinking Rose and Sushi Ota have already achieved notable success, the New York Times recognition could spur further innovation. Both chefs have hinted at future projects: the Stinking Rose plans to launch a seasonal “Garlic‑Focused” tasting menu, while Sushi Ota intends to expand its menu to include more seasonal vegetables and vegan options without compromising its sushi fundamentals.

For Bay Area food lovers and casual diners alike, the NYT listing offers a clear signal: the region’s culinary scene remains robust, creative, and worthy of national acclaim. Whether you’re drawn to the bold, garlicky flavors of San Francisco or the precise, nuanced taste of a top‑tier omakase, the Stinking Rose and Sushi Ota prove that Bay Area restaurants can stand proudly on America’s best dining stage.