Resy Spotlight Bobo Reimagined: A taste of Provence in Greenwich Village With its checkered tile bistro tables (a nod to the iconic red-and-white checkered tablecloths found in old-school French establishments), whitewashed brick, and… By Allison Chesky April 13, 2018
Chef Features FIG Chef Mike Lata On Hospitality “FIG stands for ‘Food is Good,’ and, in many ways, what that means is ‘let’s not overthink all this. Let’s… By Vanessa Wolf April 12, 2018
Chef Features Where There’s Smoke, There’s Izakaya and Texas Whiskey “‘Kemuri’ means smoke,” is the first thing chef Tatsu Aikawa tells me about the East Austin izakaya he runs with… By Paula Forbes April 12, 2018
Chef Features 15 Questions With Chef Hugh Acheson Resy: How would you describe Empire State South to someone who has never been there? Hugh Acheson: Empire is a… By Paula Forbes December 5, 2017
Events Chef Michael Schwartz’s Guide to Miami Art Week Dining With Art Week upon us—the annual convergence of international art shows and parties invading the Magic City from December 4–11—hundreds… By Olee Fowler December 1, 2017
Guides 6 Essential Charleston Eateries, According to Restaurateur Brooks Reitz “There are tons of great restaurants in Charleston, but like anyone in your hometown, you find the places where you… By Allison Chesky November 30, 2017
Chef Features Breaking Bread With Odd Duck’s Mark Buley Chef-owner Mark Buley describes Odd Duck’s food as “Texas regional farm-to-table.” But unlike so many chefs that barely even pay… By Paula Forbes October 4, 2017
Chef Features 15 Questions with Sqirl’s Jessica Koslow Resy: What was your ambition for Sqirl? Jessica Koslow: I started Sqirl as a jam company, and it was a… By Allison Chesky August 22, 2017
Chef Features 15 Questions with Chef Alon Shaya Resy: How does New Orleans’ geography affect what you serve? Alon Shaya: We are always influenced by our location, and look… By Allison Chesky July 5, 2017
Chef Features Jeremiah Langhorne: The Ingredient-first Chef Whose Approach Has Led to a Runaway Success Chef Langhorne says that his philosophy on cooking has always been that “[i]f you are passionate about what you are… By Allison Chesky June 28, 2017
