Welcome to The Reservation, a new section in our Plated newsletter where we spotlight exceptional restaurants across different cities and states that deserve to be on your radar. Whether you’re a local looking for your next favorite spot or planning a visit, we’re here to guide you to dining experiences that go beyond the ordinary. This month, we’re shining a light on New York City’s ulta-booming dining scene, specifically celebrating the Black chefs who are redefining what it means to dine out in America’s culinary capital.

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FIELDTRIP elevates rice

into bold, craveable bowls

with global diaspora flavors

Ramen by Ra fuses

Southern soul with Japanese

rich, innovative broths

Tatiana offers Afro-Caribbean

elegant dishes rooted

in Bronx-Nigeria heritage

Clover Hill features seasonal

tasting menus with precise

Brooklyn farm ingredients

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These talented chefs aren’t just serving incredible food—they’re curating entirely new experiences and reshaping the way we engage with dining. From intimate tasting menus to bold reinventions of classic cuisines, they’re bringing fresh perspectives, cultural pride, and unparalleled creativity to every plate. Their restaurants have become destinations not just for exceptional meals, but also for meaningful connections. While we’re highlighting them this January, these are restaurants worth visiting all year round.

As we kick off 2026, these are the New York restaurants that should be at the top of your list. Each one represents a unique vision brought to life by chefs who are not only masters of their craft but also trailblazers in an industry that’s finally beginning to reflect the diversity that has always made American cuisine so rich and dynamic.

Home & Texture’s Top Restaurants To Try In January:

Chef JJ Johnson at FIELDTRIP

Chef JJ Johnson brings his global perspective and deep respect for rice-based cuisines to FIELDTRIP, where he elevates the humble grain into something extraordinary. Having trained in some of the world’s most prestigious kitchens and traveled extensively throughout the African diaspora and Asia, Johnson’s menu celebrates rice as the foundation of cultures worldwide. From jollof to bibimbap-inspired bowls, each dish tells a story while delivering bold, craveable flavors. FIELDTRIP offers a fast-casual format that makes Johnson’s culinary vision accessible without compromising on quality or creativity—proof that groundbreaking food doesn’t always require white tablecloths.

Chef Rasheeda Purdie at Ramen by Ra

Chef Rasheeda Purdie is revolutionizing ramen in New York with her unique approach at Ramen by Ra. Drawing on her Southern roots and culinary training, Purdie infuses traditional Japanese ramen with soul food influences, creating bowls that are both comforting and innovative. Her broths are rich and deeply flavored, while her toppings—think smoked meats and pickled vegetables—add unexpected layers of complexity. Ramen by Ra represents a beautiful collision of cultures, proving that the boundaries of cuisine are meant to be crossed and that tradition can be honored while still pushing forward into new territory.

Chef Kwame Onwuachi at Tatiana

Chef Kwame Onwuachi has become one of New York’s most celebrated culinary voices, and at Tatiana inside Lincoln Center, he’s created a love letter to the Afro-Caribbean diaspora. The menu spans the cultures that have shaped Onwuachi’s life and cooking—from the Bronx to Nigeria to Trinidad—with dishes that are both elegant and deeply rooted in tradition. His cooking is personal, political, and profoundly delicious, offering diners not just a meal but a journey through identity and belonging. Tatiana has quickly become one of the city’s most sought-after reservations, and for good reason: Onwuachi’s vision is singular, and his execution is flawless.

Chef Charlie Mitchell at Saga NYC

Chef Charlie Mitchell brings his refined sensibility and dedication to seasonal cooking to Saga NYC. Having honed his skills in some of New York’s most respected kitchens, Mitchell’s cooking is characterized by restraint, precision, and an unwavering commitment to letting ingredients speak for themselves. His tasting menus change frequently, reflecting what’s available from local farms and purveyors, and each dish demonstrates a masterful balance of flavor and technique. At Saga NYC, Mitchell has created an intimate, thoughtful dining experience that feels both contemporary and timeless—a testament to his maturity as a chef and his deep respect for the craft.