shane eaton 4/28/26 shane eaton 4/28/26

North America’s 50 Best Bars 2026

On 22 April 2026, the Vancouver Convention Centre hosted the live awards ceremony for North America's 50 Best Bars 2026, sponsored by Perrier. Decided by a voting academy of over 300 industry experts, the annual ranking highlights top drinking destinations across the United States, Canada, Mexico, and the Caribbean.

Taking the top honor as The Best Bar in North America was New York City's Sip & Guzzle. This dual-concept venue from Shingo Gokan, Steve Schneider, and Ben Yabrow offers two distinct atmospheres: the refined, Japanese-influenced cocktail experience of "Sip," and the high-energy, casual highball and snack environment of "Guzzle". Overall, the 2026 list featured 28 bars from the U.S., 11 from Mexico, 8 from Canada, and 3 from the Caribbean, introducing 15 new entries.

Meet the Bartenders: The Science of Hospitality

Earlier in the day, the 50 Best team held a "Meet the Bartenders" media gathering at the Reflections Terrace of the Rosewood Hotel Georgia. Centered on the theme of "the science of hospitality," journalists engaged in a speed-dating-style series of 12-minute conversations with five standout bar teams. Before discovering their final placements, the bartenders openly discussed the intricacies of invisible service, the psychology behind first impressions, and what elevates a bar from good to truly great.

Bar Snack, New York City — No. 3 and Disaronno Highest New Entry Earning the No. 3 spot and the Disaronno Highest New Entry Award, Bar Snack in New York City is an inviting, 1970s-inspired neighborhood hangout created by Iain Griffiths. Guided by the philosophy of serving "dressed-up classics for dressed-down people," it trades white-jacket formality for a warm atmosphere featuring burnt orange vinyl seating, wood paneling, and a neon-laced bar. The menu champions accessibility without sacrificing craft, offering everything from snaquiris to pitchers of seasonal house daiquiris to well poured Guinness. Bartender Rob Crowe balances bold drinks— Split Ends — a raspberry whiskey sour crowned with a slowly settling pour of Guinness — is both visually striking and surprisingly harmonious on the palate. Food is a major draw here; their legendary Spice Bag, a nod to an Irish late-night staple, arrives in a classic branded paper bag filled with crispy chicken tenders, fries, and sautéed peppers, served alongside curry sauce.

El Gallo Altanero, Guadalajara — No. 10 Located in Guadalajara, El Gallo Altanero is a true sanctuary for agave lovers. Reached by passing through a courtyard and climbing up to a 13-seat balcony bar, the space is decorated with rooster murals and a stunning stained-glass window of an agave plant. Co-founder Freddy Andreasson—who took home the 2026 Altos Bartenders' Bartender Award—and lead bartender Alejandra de Aguinaga have cultivated a warm, community-focused environment that honors Jaliscan heritage. Drawing on an encyclopedic knowledge of agave, the team serves rare bottles from independent producers alongside masterful daily creations like the Jalisco Old Fashioned, ensuring a guest experience where technical precision and local culture genuinely intersect.

Alejandra de Aguinaga and Freddy Andreasson of El Gallo Altanero

La Factoría, Old San Juan — No. 26 and Best Bar in the Caribbean Crowned The Best Bar in the Caribbean, Old San Juan's La Factoría remains a Boricua cultural landmark. Behind its disheveled-chic aesthetic lies an 8-room labyrinth of unique spaces, from the wine-focused Vino to the salsa-heavy Shing A'Ling, each boasting its own distinct theme. The overarching cocktail program, spearheaded by bar manager Carlos Irizarry, pairs tropical elements like the soursop-infused rum in their Guanabana Punch with classic cocktail foundations. Irizarry remains dedicated to ensuring the venue serves its local community just as much as its tourists, explaining: “Are the technologies we are using for cocktails cost effective? Should these sophisticated cocktails be on the menu if the locals can’t drink them? Those are the things we like to think about it to keep that authenticity with the local people of Puerto Rico because in the end, that’s who we are.”

Civil Works, Toronto — No. 29 (New Entry) Debuting at No. 29, Toronto’s Civil Works brings grand hotel elegance and art deco grandeur to the mezzanine of the historic 1930s Waterworks building. Co-owner Nick Kennedy, director of operations Andree Moore, and bar manager Elise Hanson have crafted a striking space complete with blue velvet armchairs and a vibrant installation of illuminated globes. The bar's quietly extraordinary reverse-osmosis water program flawlessly recreates regional mineral profiles—like the chalky water of Bardstown or the soft water of Speyside—for highly calibrated spirit pairings. Ensuring approachability across a menu that ranges from cerebral to indulgent, Elise Hanson explains her drink list was designed to appeal to the widest audience possible: “We try to offer something for everyone, from low ABV to no ABV, to the more extravagant”.

Press Club, Washington DC — No. 34 (New Entry) Landing at No. 34, Washington DC's Press Club is an elegant lounge whose cheeky name serves as a tribute to both journalism and vinyl culture. Founder Will Patton channels his fine-dining background into a space that marries the meticulous perfectionism of a Tokyo listening bar with the relaxed feel of jamming out in a friend's basement, complete with blond woods, typewriters, and turntables. Lead bartenders Ashtyn Harris and Franklin Sahlhoff present their technique-driven, highly seasonal cocktails on custom-designed record sleeves.

shane eaton 4/20/26 shane eaton 4/20/26

Hotel Calimala Firenze

Few hotels in Florence can claim a location like this — the Uffizi practically on the doorstep, Ponte Vecchio moments away, and the Duomo framed perfectly from the rooftop. What's surprising is how quickly that address fades into the background once you're inside.

The hotel launched in autumn 2019 within the walls of the 16th-century Palazzo degli Angeli, a building with serious historical weight. British-Israeli designer Alex Meitlis was tasked with making it feel distinctly Florentine — not through tired Renaissance references, but through honest materials: pietra serena, Tuscan marble, and a sensibility that honors the past without being trapped by it.

Early 2024 brought a significant expansion with the debut of Calimala The West, a 19th-century Gothic-style building directly opposite, contributing 65 additional rooms and suites. Originally conceived by architect Pietro Bardi, the western wing received the Meitlis treatment in velvet, brass, and marble — polished and contemporary while staying in conversation with the original. Together, the two buildings feel like a coherent whole rather than a patchwork.

Inside, the atmosphere is defined by grand proportions — high ceilings, tricolor terrazzo underfoot, raw stone walls — and punctuated throughout by contemporary artworks, all of which are for sale. The rooms share this design-forward spirit, with bold choices and pieces worth pausing over.

The bar and dining offering holds its own. At street level in the West building, The Lobby by Angel draws a mixed crowd for all-day coffee, aperitivo, and champagne — relaxed, welcoming, and consistently good.

Up top is where things really open up. Angel Roofbar & Dining takes over four terraces on the East building, with two bars, a full-service restaurant, an indoor breakfast room, and a patio softened by flowers. The Duomo views are the kind that demand your full attention. It's natural to begin with bubbles and move into a Negroni — the Negroni del Professore, made with Gin del Professore, Vermouth del Professore Classico, and Campari, is a strong argument for staying put.

Chef Hila's cooking is rooted in local, seasonal ingredients, producing refined plates that feel Tuscan at heart without being predictable. The fish carpaccio is a standout among the starters; for something more substantial after aperitivo, the braised veal cappelletti with demi-glace and celeriac cream delivers. The wine list is equally thoughtful — Supertuscans and Brunello di Montalcino share space with some compelling French selections.

Hotel Calimala more than justifies its prime address. The design is deliberate, the food and drink genuinely impressive, and the overall experience carries a quiet assurance that's hard to manufacture.

Chef Hila (photo Hotel Calimala Firenze)

The Lobby by Angel (photo Hotel Calimala Firenze)

Angel Roofbar (photo Hotel Calimala Firenze)

Pochi hotel a Firenze possono vantare una posizione come questa — gli Uffizi praticamente sulla soglia, Ponte Vecchio a pochi passi, e il Duomo incorniciato perfettamente dal rooftop. La cosa sorprendente è quanto rapidamente quell'indirizzo svanisca in secondo piano una volta che ci si trova all'interno.

L'hotel ha aperto nell'autunno del 2019 tra le mura del Palazzo degli Angeli del XVI secolo, un edificio dal peso storico considerevole. Al designer britannico-israeliano Alex Meitlis è stato affidato il compito di renderlo inconfondibilmente fiorentino — non attraverso stanche citazioni rinascimentali, ma con materiali autentici: pietra serena, marmo toscano, e una sensibilità che onora il passato senza esserne prigioniera.

L'inizio del 2024 ha portato una significativa espansione con l'apertura di Calimala The West, un edificio in stile neogotico dell'Ottocento situato proprio di fronte, con 65 camere e suite aggiuntive. Originariamente concepita dall'architetto Pietro Bardi, l'ala occidentale ha ricevuto il trattamento Meitlis in velluto, ottone e marmo — raffinata e contemporanea, pur restando in dialogo con l'edificio originale. Insieme, i due edifici trasmettono la sensazione di un insieme coerente piuttosto che di un insieme frammentario.

All'interno, l'atmosfera è definita da proporzioni maestose — soffitti alti, pavimenti in terrazzo tricolore, pareti in pietra a vista — e animata da opere d'arte contemporanee, tutte disponibili per l'acquisto. Le camere condividono questo spirito orientato al design, con scelte audaci e pezzi su cui vale la pena soffermarsi.

L'offerta di bar e ristorazione si distingue per qualità propria. Al piano terra dell'edificio Ovest, The Lobby by Angel attira un pubblico eterogeneo per caffè, aperitivo e champagne durante tutta la giornata — rilassato, accogliente e costantemente buono.

In cima è dove tutto si apre davvero. Angel Roofbar & Dining occupa quattro terrazze dell'edificio Est, con due bar, un ristorante completo, una sala colazioni interna e un patio impreziosito dai fiori. Le vedute sul Duomo sono di quelle che richiedono tutta la propria attenzione. Viene naturale iniziare con le bollicine per poi passare a un Negroni — il Negroni del Professore, preparato con Gin del Professore, Vermouth del Professore Classico e Campari, è un argomento convincente per restare.

La cucina della chef Hila è radicata in ingredienti locali e stagionali, producendo piatti raffinati che sono toscani nell'anima senza essere prevedibili. Il carpaccio di pesce è uno dei punti di forza tra gli antipasti; per qualcosa di più sostanzioso dopo l'aperitivo, i cappelletti di vitello brasato con demi-glace e crema di sedano rapa sono la scelta giusta. Anche la carta dei vini è altrettanto curata — Supertuscan e Brunello di Montalcino condividono lo spazio con alcune interessanti selezioni francesi.

Hotel Calimala giustifica ampiamente il suo indirizzo privilegiato. Il design è misurato, il cibo e le bevande genuinamente impressionanti, e l'esperienza complessiva trasmette una sicurezza tranquilla difficile da costruire artificialmente.