Mahira Rivers

New York Contributor

Mahira is a restaurant critic, freelance writer, and Resy’s dining columnist. In 2016, she was hired to be an anonymous inspector for The Michelin Guides North America, traveling the country in search of those famous stars. Her writing about restaurants and dining culture has been published in The New York Times, Food & Wine Magazine, and Eater. Her Resy column “Taste Matters” about the standards of good taste in restaurants was nominated for a James Beard Foundation Media award in 2022. Most recently, Mahira gave in to her epic sweet tooth and launched a newsletter about dessert culture in New York City called Sweet City.

Mahira’s Favorite Resy Spots

Meju

Long Island City

Hooni Kim’s laboratory of Korean fermentations is a bucket-list meal.

Semma

West Village

Lucky if you can get in!

Corima

Chinatown

Book the tasting menu.

Ci Siamo

Midtown West

The caramelized onion torta is a must-order.

Hutong New York

Midtown East

Really excellent roast duck and desserts.

Madame Vo NYC

East Village

An OG in New York’s Vietnamese restaurant renaissance.

Lei

Chinatown

If it’s on the menu, get the celtuce. And the shaved ice.

Fun Facts

Lives in
Manhattan, New York
First Resy ever made
Sunday in Brooklyn in 2019, for those hazelnut maple praline pancakes.
Drink of choice
Any michelada from the michelada menu at Cuerno in Midtown.
Favorite food movie
“Ratatouille,” of course.
Hot take
Oysters should only ever be eaten raw. Also, you should line up at L’Industrie not for the pizza, but for dessert.
Last meal on earth
KBBQ followed by the mille-feuille at Lysée. Or my mom’s haleem.