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Madre's rajas con queso with black winter truffles.

Resy Features   Los Angeles

Madre’s Ivan Vasquez Is On a Mission to Show the Roots of Oaxacan Food

“I am Ivan Vasquez, and I am indigenous Oaxacan by birth, and restaurateur and owner of Madre Restaurant by trade.…

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Josiah Citrin Melisse

Interviews   Los Angeles

‘It Always Comes Back’: Josiah Citrin on the Upcoming Restaurant Boom

To veteran restaurateur and chef Josiah Citrin, the pandemic was just another wrench thrown in his 30-plus-year career. Having weathered…

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Chef JJ Proville. // Courtesy of L'Oursin

The Road Back   Seattle

Shellfish Towers, Comfort Food, and Dreams of Normal: How L’Oursin Is Making Things Work

Like many chefs who weathered the pandemic, JJ Proville realized early on that the key to success was giving the…

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Late August chef and partner Dawn Burrell with Lucille's chef and owner Chris Williams.

Resy Spotlight   Houston

From Lucille’s to Late August (and Beyond), Chris Williams Is Poised to Expand — and Uplift

At some point last year, Chris Williams was convinced the pandemic would destroy the business he built with his brother,…

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Resy Spotlight   Washington D.C.

A Conversation with Chefs Stopping AAPI Hate

Editor’s note: Moon Rabbit has rebranded into a new concept, Dockside Restaurant and Bar. After seeing and being directly impacted by a surge…

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The Classics   Los Angeles

At the Heart of L.A., Harold and Belle’s Preserves a Legacy and Looks Ahead

Ryan Legaux says that he’s probably eaten more po’ boys than most people alive. Having at least three or four…

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The calamar from the Niu Kitchen menu. // Courtesy of Niu Kitchen

Resy Features   Miami

As Niu Kitchen x Arson, Two Miami Talents Offer a Double Dose of Ingenuity

From the moment Niu Kitchen opened in downtown Miami in 2014, it was clear that chef Deme Lomas and wine…

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Resy Features   Los Angeles

At Anajak Thai, a New and Californian Vision of What It Means to Be a Thai Restaurant

Anajak Thai has been part of Justin Pichetrungsi’s life since birth. Like many children growing up around a restaurant, he…

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"Once white male chefs do something, other cooks get erased," says Amanda Cohen. // Photo by Mike Grippi for Resy

Resy Features   New York

Amanda Cohen Has Pioneered So Much. Why Aren’t We Listening to Her?

Last summer, the New York Times ran a breathless, 2,000-word piece about watermelon ham, proclaiming it, along with root vegetable…

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Restaurant Diaries   London

“We Are Still Here. That Is a Win In Itself.” Budgie Montoya on Staying True to Himself and Filipino Cuisine

For many, after a long winter under a national lockdown, the announcement that restrictions would be cautiously relaxed over March…

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