In the first of what’s sure to be numerous best-pizza lists for 2026, Food & Wine has singled out nine restaurants as the “hottest new pizzerias in the U.S.”
The list spotlights shops known for their globally influenced mashups along with more traditional pizza restaurants in cities like New York, Chicago and Portland, Oregon. In fact, there’s not a small-town shop in the bunch. Here’s a look at the list, which is not ranked:
Five Dreams Pizzeria y Antojitos, New York City—Food & Wine said Five Dreams “stands out for its spectacularly flavorful mashup of Mexican and Italian-American flavors.” The site points to pies like the chicken mole pizza and the bistec a la Mexicana.
One World Pizza, Jersey City—Led by Tony Aunspach, One World “distinguishes itself by not only dishing up 14 internationally influenced pizzas but also serving them in a 90-minute guided tasting menu at the chef’s counter.” Think influences from North Africa and Korea, among other parts of the world.
The Salmonberry, Portland, Oregon—At this shop, “the high-quality ingredients make their way into nine delicious wood-fired pizzas” offered in two shapes: a 12” round and 10”x14” Detroit-style rectangle. Pies featured on The Salmonberry’s Instagram page include the Detroit-style 4 Cheese & Olive and the BBQ Za with creme fraiche, Gruyere, French onions, smoked pork belly, crispy onions and a coffee BBQ sauce.
Desi Boys Pizza, Chicago—This Indian-style pizzeria offers a butter chicken pizza and other pies with sauces like creamy tikka, tangy-spicy achari, thick tomato-onion kadai, and sweet, sour and spicy Manchurian, according to Food & Wine.
Frico on 2nd, New York City—Food & Wine praised Frico on 2nd for its “seemingly endless, rapid-fire inventiveness.” Jamie Culliton, who also owns The Nona Slice House in Safety Harbor, Florida, serves up imaginative pies like the Mush Love and the Playful Pig. Pictured above are the Sorrento and the Pistach-I-Dew.
Da Legna at Nolo, New Haven—This pizzeria impressed Food & Wine with its selection of both vegan and meat-topped pies, such as the Copps Island Clams Casino with local clams, bacon and mozzarella.
Zarella, Chicago—This tavern-style shop from the Boka restaurant group dishes up “quality ingredients and thoughtful combinations,” such as a spinach and artichoke pie and a carbonara pizza with fra’mani smoked pancetta, pecorino and egg.
I Masanielli, Miami—Here, Francesco Martucci, known for a pizzeria by the same name in southern Italy, plates 11 “innovative” pizzas. “The 7 Consistenze Della Cipolla pizza coaxes out seven versions of onion: creamed, fermented, crispy, charred, and as mayonnaise, a jam and a gel,” Food & Wine reports.
Pizza Studio Tamaki, New York City—Food & Wine points to Japanese pizza maker Tsubasa Tamaki’s signature Tokyo-style pizza “composed of a 30-hour fermented dough made from a proprietary blend of Japanese and American flours.”
