The Best Bar Food in the World

A dozen skewers on a charcoal grill, cold Sapporo on draft, shochu on the shelf. The chicken skin yakitori is three bites of crackling perfection. Open 6pm to 4am every day. The kitchen never closes early and neither does the crowd. Every seat at the counter faces the fire — that is exactly where you want to be.

Order: Chicken skin yakitori, wagyu beef skewer, pickled daikon

One of London's few true gastropubs that resists becoming a restaurant. The bone marrow toast with pickled shallots has been on the menu for six years because no one will let them remove it. Go Thursday through Saturday when the kitchen is at full strength. The aged beef tartare is the best version in the city.

Order: Bone marrow toast, aged beef tartare, triple-cooked chips

A natural wine bar that decided its food program had to match its list. The lamb fat fries with whipped labneh are ordered by essentially every table. The menu changes every 10 days and it never feels stale. Kitchen closes at midnight, which means this is a genuinely useful late-night option in the neighbourhood.

Order: Lamb fat fries, cured salmon rillette, rotating crudo

Barcelona's vermouth culture is inseparable from its food and Mascarell does both better than almost anyone. The anchovies come from L'Escala, the jamon is carved to order, and the pan con tomate is made with tomatoes that taste like they were picked that morning. Sunday afternoons here are genuinely unmissable.

Order: L'Escala anchovies, pan con tomate, croquetas de jamon

The cocktail program is exceptional, but the smoked duck confit slider with black garlic aioli has become its own draw. A Michelin-trained chef runs a six-item menu that rotates seasonally. The kitchen is separate from the bar team and operates at a level that puts most dedicated restaurants to shame. Reservations required.

Order: Duck confit slider, whipped ricotta with honeycomb, cheese board

The smash burger here has been written about in five national publications and it deserves every word. Single patty, American cheese, house-pickled jalapenos, brioche bun that holds together. The kitchen produces 200 covers a night out of a space roughly the size of a large closet. Order two. You will not regret it.

Order: Smash burger, crispy chicken sandwich, onion rings

A bar that leans entirely into the grilled chicken tradition, with half a piri piri chicken available until 2am. The francesinha makes a rare Lisbon appearance here and is worth the caloric investment. Cold Sagres, loud music, late nights. This is the bar that feels most like Lisbon actually feels after midnight.

Order: Half piri piri chicken, francesinha, patatas bravas

Nashville hot chicken in a bar setting, executed with the conviction of someone who grew up eating it weekly. The tenders arrive in a brown paper bag with white bread and a pickle. The level labelled "actual hot" will end your evening early if you are not careful. Cash only. Walk-in only. Worth both inconveniences.

Order: Hot chicken tenders, house-smoked brisket sandwich

Running since 1984, serving roast meats and congee alongside cold Tsingtao until 3am. The char siu is sliced to order and arrives glistening. Regulars eat at the bar; everyone else gets the tables. Either way this is one of the most satisfying meals you will have in Hong Kong, at any hour, at any price point.

Order: Char siu, roast duck congee, steamed egg custard

Sao Paulo's craft beer scene has been building for a decade and Grao & Puro leads on food. The house empanadas change weekly based on that morning's sourcing. The coxinha — a Brazilian chicken croquette — arrives crisp and molten and pairs with their pale ale in a way that should not work as well as it does.

Order: Weekly empanadas, coxinha, churrasco skewers