Women do so much of the essential work in restaurants. And yet women struggle for recognition and visibility in so many parts of the hospitality industry. That’s not entirely the case in New York, though, where you’ll find women running the kitchen or the dining-room floor of many of the city’s best restaurants. That includes powerful trailblazers like Dirt Candy’s Amanda Cohen and Tanoreen’s Rawia Bishara as well as recent, lauded newcomers like Dame’s Patricia Howard and Saigon Social’s Helen Nguyen. These women know how to hustle and are changing the future of hospitality, one dish at a time.
Meet Saori Kawano, the Woman Who Introduced America’s Chefs to Japanese Knives
Every first-year student going into the Culinary Institute of America’s culinary program starts with a starter pack of eight knives:…
20 Questions with HAGS’ Telly Justice
In the Resy Questionnaire, we play a game of 20 questions with the industry folks behind some of our favorite…
Emma’s Torch Founder Kerry Brodie on Empowering Refugees Through Restaurants
Emma’s Torch, situated on a leafy, quiet corner in Carroll Gardens, Brooklyn, is not just a restaurant: It’s the epicenter…
Resy Spotlight New York National
On Edna Lewis, and Finding Your Own Path as a Southern Black Woman
Nicole A. Taylor is the author of Watermelon & Red Birds. Her words follow. You can’t talk about American food,…
Kokomo’s Ria Graham on the Importance of Food, Culture, and Empowering Women
Opening a restaurant is tough — and it’s even tougher when you do it during a pandemic. But that’s exactly…
Hillary Sterling on Building a More Inclusive Restaurant Industry for Everyone
Chef Hillary Sterling is very busy these days. When she’s not leading the kitchen at her critically acclaimed restaurant, Ci…
Amanda Cohen Has Pioneered So Much. Why Aren’t We Listening to Her?
Last summer, the New York Times ran a breathless, 2,000-word piece about watermelon ham, proclaiming it, along with root vegetable…
For Saigon Social’s Helen Nguyen, Community Is Everything
As the plane taxied onto the JFK tarmac at around 7:45 a.m. on Monday, May 2, Helen Nguyen turned on…
The Musket Room Won’t Go Back to the Status Quo
The white gazpacho on the menu at The Musket Room in New York is more than a good dish, it’s…
‘Being a Woman Has Made Me More Innovative’: Alex Raij on the Gender Gap in the Restaurant Industry
Alex Raij is one of the country’s most acclaimed chefs and restaurateurs, having pioneered tapas and Basque cuisine in New…
How Sofreh’s Nasim Alikhani Honors Iranian Cooking Traditions, In Five Dishes
It’s a little before five o’clock in the evening, just before dinner service, and chef-owner Nasim Alikhani is busy making…
For Tagmo’s Surbhi Sahni, Queerness Is True Hospitality
Chef Surbhi Sahni radiates warmth as she emerges from the kitchen and flits through the dining room at Tagmo, the…
How Jasmine’s Caribbean Cuisine Brings the Best of the Islands to New York’s Restaurant Row, in Five Dishes
When Jasmine Gerald opened her restaurant in the fall of 2020, she wanted to create an escape, a place where…
Al Di Là’s Anna Klinger on the Magic of Brooklyn, and Staying Power
For many New York City restaurants, one year in business is a significant milestone. Five years, and you’re comfortable. Ten…
The Restaurateur Forced to Sacrifice Family For Her Family Business
As part of an ongoing series hoping to explore the experiences and perspectives of restaurant workers in the aftermath of…
How Telly’s Taverna Stays True to Its Roots, Even as It Changes With the Times
The first time that I stepped into Telly’s Taverna, I was with a friend who worked in the fish business.…
How Eunji Lee Masters the Art of Pastry at Lysée
Curious about the seemingly perpetual line that has suddenly appeared on E. 21st Street? No, it’s not for a pop-up…
20 Questions with Don Angie’s Angie Rito and Scott Tacinelli
In the Resy Questionnaire, we play a game of 20 questions with the industry folks behind some of our favorite…
The Edge Harlem’s Juliet and Justine Masters Love Patties for Lunch, and Pasta for Dinner
Where do chefs go and, more importantly, where do they love to eat? In Resy Regulars, we ask Resy chefs…
20 Questions With Baba Cool’s Gabriella Mann
In the Resy Questionnaire, we play a game of 20 questions with the industry folks behind some of our favorite…
Everything You Need to Know About Jupiter at New York’s Rockefeller Center
Before you go to a restaurant, what do you want — or need — to know most? In our series,…
All the Dishes You Should Order at New York’s Somtum Der
If you walk into Somtum Der, whether in New York’s East Village or Red Hook neighborhoods, don’t expect to see…
Les Trois Chevaux’s Angie Mar Shares Her Favorite Fine Dining Restaurants in New York
Where do chefs go and, more importantly, where do they love to eat? In Resy Regulars, we ask Resy chefs…
20 Questions with Bar Beau’s Gemma Kamin-Korn
In the Resy Questionnaire, we play a game of 20 questions with the industry folks behind some of our favorite…
At Hags, Queer Fine Dining Is a Fantasy Come True
For chef Telly Justice and beverage director Camille Lindsley, their new restaurant, Hags, got its start as a fantasy, in…
Al Coro Is Here At Last. Can It Really Rewrite the Rules of Fine Dining?
There are few restaurant spaces in New York City that command the same sense of awe as the dining room…
