Resy Features Pizza, Perseverance, and the Aloha Spirit: Sale Pepe’s Maui Journey When a raging wildfire hit Hawaii’s island of Maui on August 8, 2023, the team at Sale Pepe in Lahaina were… By Lizzie Takimoto April 13, 2026
Resy Features It’s a Pizza Ranch World, And We’re Just Lucky to Live In It Pizza unlocked the glory of ranch dressing for me. Today, I realize that a world without the cooling tang of… By Matt Rodbard April 8, 2026
Resy Features To Become a Pizza Nation? It Took a Village For various reasons, you might have forgotten what 2008 brought us. It was the year of “Yes, We Can,” of… By Jon Bonné April 8, 2026
Resy Features Diane’s Place Tells the Story of America, Through a Hmong Prism Nqaj npua tsawg, or slow-cooked pulled pork, was something Diane Moua ate throughout her childhood, but only for special occasions.… By Lizzie Takimoto March 6, 2026
Resy Features How We Drink: 5 Things That Define Cocktail Bars Right Now In 2025, what even is a cocktail bar, anyway? Cocktail culture is thriving — but it’s also changing fast. By Kara Newman November 26, 2025
New on Resy 13 of the Hottest New Openings Across the Country There’s no way not to mourn the end of summer — tomato season, we hardly knew ye — but this… By Lizzie Takimoto September 9, 2025
Resy Features The New Age of the Baked Alaska Like Yahweh, Vishnu, or your own personal Jesus, the baked Alaska is called by many names. Bombe Alaska, Alaska flambé, soufflé… By Amanda Albee June 3, 2025
Resy Features America’s Hotel Restaurants Embrace a Bold New Era Last year’s opening of Dōgon in Washington D.C. was notable in more ways than one. Yes, the 200-seat space wasn’t… By Lizzie Takimoto May 22, 2025
Resy Features The Martini Is Back, and It’s Not Going Anywhere Savory. Smoky. Teeny. Dirty. Wet. Frozen. The martini is enjoying a comeback right now like few drinks ever have. By Kara Newman February 25, 2025
Korean | American Korean Food Is Now American Food. Here’s Why That Means So Much. Korean food has finally been embraced as one of America’s truly great cuisines. By Deuki Hong and Matt Rodbard February 6, 2025
