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Author: Emily Wilson

Chef Features   New York

At Wayla, Bangkok-Born Chef Tom Naumsuwan Recreates Home

Thai food is definitely having a New York moment. While the punchy cuisine has been in-demand for a long time,…

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Chef Features   New York

At Sushi Sensation Shuko, R&D Requires Thinking Outside of Japan

Shuko is a New York restaurant above all else. Second, it’s a sushi joint where guests can opt for one…

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Danny Bowien on Going Off Menu and Offbeat at Mission Chinese Food

Danny Bowien’s Mission Chinese Food boasts a distinct sense of personality. Guests at any of the institution’s three locations (one…

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The Hit List   New York

Gotham Bar and Grill, The Jones, Carbone, Now on the Resy Hit List

September always reminds us city slicking restaurant lovers why we adore New York. This September is no different: it brings…

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Guides   New York

Embrace La Dolce Vita: Resy’s Guide to New York’s Italian Aperitivo Spots

The word is out on aperitivo as the classiest, most delicious way to ease into dinner. Italy’s version of happy…

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The Hit List   New York

Red Hook Tavern, Red Paper Clip, BABS, Now on the Resy Hit List

August is bringing the heat, and not just because of its surging temperatures. In lieu of a beach getaway, take…

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Chef Features   New York

HaSalon Hails From Israel, But Radiates with The Energy of New York

When acclaimed chef Eyal Shani decided to bring HaSalon to New York, it wasn’t as simple as creating a replica…

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The Hit List   New York

Rezdôra, The Turk’s Inn, LaLou, Now on The Resy Hit List

Hot town, summer in the city. The Resy Hit List has arrived, serving up strozzapreti with rock shrimp and basil,…

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Resy Spotlight   San Francisco

At The Morris, Shaking Things Up With A Centuries-Old French Liqueur

Originally intended for medicinal use and eventually adapted as a beverage for its delicious taste, Chartreuse is an obsession for veteran sommelier and owner Paul Einbund.

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Chef Features   San Francisco

Off Menu With Lord Stanley’s Carrie Blease

We went Off Menu with Carrie Blease to chat about what drives Lord Stanley—from a commitment to highlighting peak-season ingredients to a mantra that champions innovation in the dining room and beyond.

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