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Jon Bonné

Jon Bonné

Managing Editor

Jon is Resy’s managing editor, a two-time James Beard Award winner, and author of several books, including “The New French Wine” and “The New Wine Rules.” His wine and food writing career spans more than 20 years, including nearly a decade as the wine editor and chief wine critic of the San Francisco Chronicle.

Jon’s Favorite Resy Spots

See Jon’s Wine 100 List ›

Fun Facts

  • Lives in
    Philadelphia, Pa. and Paris.
  • First Resy ever made
    Cala in San Francisco in 2015.
  • Next on your bucket list
    Les Grands Buffets in Narbonne, France.
  • Hot take
    The true Philly sandwich is the roast pork.
  • Best high-low pairing
    Cru Beaujolais and Taco Bell (don’t @ me).
  • Your Ratatouille moment
    Tortellini with my dad’s homemade pesto.
  • Most memorable bite
    Crab sautéed with green peppercorns at the market in Kep, Cambodia.
  • Pro tip for diners
    You can never say “thank you” too much.

Jon’s Featured Stories

Guides

The Resy 100: Restaurants Around the Country That Define Dining in 2025

Dishes at the pass at Lutèce

Resy Spotlight

How Lutèce Became America’s Perfect Take on the Neobistro

Interviews

Call Dan Richer’s Pizza Exceptional. Just Don’t Call It New York Pizza

Courtesy Barbara Leung

Chinatown USA

The Enduring Value of New York’s Oldest Chinese Restaurant

Recent Posts

Dining Access Hit List   National

Ten Restaurants That Define Great Dining in Summer 2022

If there’s anything we’ve learned after the past two years it’s that dining out should delight us. It should not…

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Interviews   New York

Balthazar Is Turning 25. Keith McNally Has … Thoughts.

Balthazar reaches the quarter-century mark this week, and having created one of New York’s most iconic restaurants, Keith McNally has…

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People say, we’re coming out of COVID. But we’re not coming out of problems. Our industry is always in turmoil, in some aspect." Chris Shepard with the Southern Smoke smoker. // Photo by Catchlight Photography Southern Smoke 2018 raises over $425,000 for charity at its 3rd annual event in Houston, Texas on September 30, 2018

Interviews   Houston

The Pandemic May Be Ending. But Chris Shepherd Is Just Starting to Make Restaurants Better.

Given the blur of energy that Chris Shepherd always is, you’d figure that even a pandemic wouldn’t slow him down.…

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The "Flamin' Hot Cheeto" at Bar Esmé; Photo by Dan Piotrowski, courtesy of Bar Esmé

Dining Access Hit List   National

Ten Essential Restaurants Across America, Winter 2021 Edition

February is precisely that point at which winter begins to feel interminable, at least in the colder parts of the…

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Best of The Hit List   National

The Best of The Hit Lists in 2021, From Coast to Coast

If anything could have been more surreal for restaurants than 2020, it was this year — with its bounce from…

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The bar at Miami's Café La Trova.

Dining Access Hit List   National

Ten Essential Restaurants Across America, Fall 2021 Edition

Now comes autumn of the year we all hoped to get back out and see the world. To dine with…

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Photo Essays   New York

Gage & Tollner Through the Years, Via Its Menus

There’s a particular art to reading a restaurant through its menus. And if some change constantly, the one thing you…

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Come for the fish, stay for the wine. // Photo courtesy of Dame

Wine Hit List   New York

The Wine Hit List, Peak Summer Edition: Dame, LittleMad, Da Toscano, and More

We’re in this beautiful moment of grace right now, it seems, where New York wine lists are concerned. Who knows…

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The breakfast spaghetti at San Morello in Detroit. // Photo courtesy of San Morello

Dining Access Hit List   National

Ten Restaurants That Define Great American Cooking Right Now

“Dinner is a meeting place for the sharpest minds, the most heroic hearts, the most independent spirits,” is how Balzac…

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Austin Power, center, wants everyone to find a context to drink sake. // Photo courtesy of Accidental Bar

Interviews   New York

Accidental Bar’s Austin Power Wants Everyone to Love Sake

Forty days may be enough time for a biblical flood, but it is not much time to open a restaurant,…

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