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Harry's ranked guides for twelve cuisine types across 14 cities. Each list is scored by the Harry Score — a weighted blend of Google, Yelp, Tripadvisor, and critic data. No paid placements. No affiliate links.
Ramen
The bowl will tell you everything. Broth is patience, the noodle is the argument, and the egg is the verdict.
Sushi
Omakase is not the point. The point is whether the rice is seasoned correctly and the fish is at temperature.
Pizza
Style matters less than execution. Neapolitan, New York, Detroit — is the dough interesting?
Italian
Shortcuts show. Italian cooking has nowhere to hide — no sauce heavy enough to disguise mediocre pasta.
Thai
Spice level and authenticity are two different things. Harry requires accuracy, not incapacitating heat.
Mexican
Tacos are a delivery system for flavour, not a vehicle for cheese. Harry cares about the masa.
Brunch
Harry is professionally sceptical of brunch. These restaurants survived his scrutiny.
Steakhouse
Age, source, temperature, resting time, and sides. In that order. The wood panelling is irrelevant.
Chinese
The question is not whether it is authentic — it is whether the kitchen has a point of view.
Indian
The ratio is everything. You can tell within one mouthful whether the spice blend was built or poured from a jar.
Korean
The banchan is the tell. If the kimchi is thin or the sides are tired, the kitchen does not care.
Seafood
Freshness is not optional and cannot be disguised. Harry is not moved by the ice display.
Tacos
The tortilla is the floor, the filling is the argument. A great taco needs neither a plate nor an explanation.
Burgers
A burger is an engineering problem: structure, fat, seasoning, and the bun's job is to hold, not to star.
BBQ
Smoke is an ingredient, not a decoration. The bark, the ring, and the rest tell Harry everything.
Fried chicken
Crust and juice are a treaty. Break either side and the whole thing collapses.
Dumplings
Judged on the wrapper. Thin enough to read through, strong enough to hold the soup.
Dim sum
A volume business with nowhere to hide — every basket is a fresh verdict on the kitchen.
Vegan
Judged as food, not as a substitute. The kitchen has to cook vegetables like it chose them.
French
Technique is the whole bet. A kitchen that can't rest a steak or split a beurre blanc has nowhere to hide.
Greek
Simplicity is the exam. Good oil, real lemon, fish that saw the grill and nothing else.
Vietnamese
Balance is the whole discipline — broth, herbs, heat and lime in proportion, nothing shouting.