Author: Mahira Rivers

March lounge snacks

The Access InterviewHouston

At Houston’s March, Felipe Riccio Isn’t Afraid to Get Deep

We love learning what makes great chefs and restaurateurs tick. So we’re pleased to introduce The Access Interview, a longform…


Resy SpotlightNew York

Coqodaq Is Here to Make Fried Chicken as Fancy as You Want (Or Not)

In New York City, fried chicken is as abundant as tourists in Times Square on New Year’s Eve. It may…


Taste MattersNew York

Today’s Pop-Ups See a Different Restaurant World (For A Limited Time Only)

A few weeks ago, the loftlike tasting room at Hana Makgeolli in Greenpoint, Brooklyn transformed from a Korean sool brewery…


Resy FeaturesNew YorkNational

Six Ways That Momofuku Ko Forever Changed American Dining

Momofuku Ko was not David Chang’s first successful restaurant in New York City, nor is it his most anthemic. Those…


InterviewsNew YorkNationalNew Orleans

Middle Eastern Food Is Having a Moment. Two Star Chefs Explain Why

When Alon Shaya and Ayesha Nurdjaja met for the first time, their mutual admiration was easy to understand. At their…


Resy FeaturesNew York

Raf’s Brings Renewal to a Storied Little Italy Address

The fate of a pair of 88-year-old brick ovens at 290 Elizabeth Street in Manhattan, the heart of Little Italy,…


Resy FeaturesNew York

Torrisi Is Back. The Mozzarella Is Flowing, But Don’t Call It the Same Old Spot

In 2010, one of the hottest dinners in New York City was an affordable tasting menu found on Mulberry Street,…


Taste MattersNew YorkNational

In An Era of Luxe Sushi, Is the Greatest Tradition to Be Local?

I’m seated at the counter at Rosella, an American sushi restaurant in Manhattan’s East Village neighborhood, faced with a platter…


Resy FeaturesPortland

With Kann, Gregory Gourdet Is Ready to Define Dining His Way

Take a scroll through Gregory Gourdet’s Instagram, and it’ll seem as though the celebrity chef is everywhere, all at once.…


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