Whether you’re a professional chef with decades of kitchen experience under your belt, a thriving at-home pandemic cook who’s mastered sourdough, or a hopeless one whose saving grace is outdoor dining, this guide is for all of you.
Because one day, you will crave the food that others have carefully prepared for you. And you’ll remember that takeout remains one of the best ways to support the restaurants you love. And that it certainly beats doing dishes, too.
So here you have it, a guide to the takeout places that a chorus of Resy chefs and operators have patronized, some over the years, others over the past few months. Because as Suzanne Cupps, the executive chef behind the West Village’s 232 Bleecker, says: “I’ve definitely been eating more takeout than ever during this pandemic.”