Top Foodie City
Miami Named the Top U.S. Foodie City Despite Low Affordability Scores
Anonymous
San Francisco’s A16 has championed Campania-inspired Southern Italian cooking since 2004, with certified Neapolitan-style pizza at the center of its menu and several Northern California locations. WalletHub ranked Miami the nation’s top foodie city for 2026, ahead of Portland, San Francisco, Seattle and Austin, citing its abundance of highly rated restaurants and broad food scene, although it ranked poorly for affordability. In Cameron, Wisconsin, Puerto Rican native Roxana Nunez has opened Roxie’s Puerto Rican Cuisine, serving dishes such as mofongo, pernil and tostones and planning a community event featuring food, music and cultural activities. New Jersey, home to more than 475,000 people of Puerto Rican descent, is also highlighted as a destination for the cuisine, with a guide featuring 17 restaurants across the state.
Key Points
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A16’s menu includes imported burrata with tarragon sauce and pistachios, dandelion greens with Calabrian chile and garlic, and handmade pasta with Dungeness crab. Its wine program emphasizes Italian bottles, and its Napa location showcases co-owner Shelley Lindgren’s Tansy wines made from Italian grape varieties grown in Northern California.
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Miami scored 74.62 out of 100 in WalletHub’s ranking, but placed 166th for affordability. It led the country in the availability of affordable restaurants rated at least 4.5 out of 5 and has 12 Michelin-starred restaurants, including two-star L’Atelier de Joël Robuchon.
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Roxana Nunez’s restaurant held a soft opening in early May after more than a decade of her dreaming of owning a restaurant. Because the Cameron dining room accommodates only 36 people, her October 11 event, “An Afternoon in Puerto Rico,” is scheduled at FireAway Roadhouse & Rest Camp instead.
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The New Jersey guide identifies Newark, Jersey City, Passaic, Perth Amboy and Camden as prominent Puerto Rican enclaves. It highlights dishes including alcapurrias—made with green plantains and yucca or taro root, often with meat—and pastelillos.
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