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All Cities: Resy Features

Resy Features   Miami

Planta Chef David Lee on Expansion, Plant-Based Food, and What’s Next

Chef David Lee has been busy. In the past year, the Toronto-based chef, who splits his time between the Great North…

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Photo by Maureen M. Evans, courtesy of Damian

Resy Features   Los Angeles

Enrique Olvera on Opening Damian During a Pandemic, L.A.’s Many Cuisines, and More

Even in a region filled with thousands of restaurants, loncheros, taquerias, and other small family-run food businesses featuring myriad regional…

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Resy Features   New York

Don’t Worry, New York: Anthony Mangieri’s Pizza Will Be Back Soon. (But He’s Not Leaving Jersey)

These days, one of America’s most celebrated pizzaioli can be found sleeping on the floor. Sometimes in his business partner’s…

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"Kalaya is about culture. It’s about authenticity. It’s about you coming to learn my cuisine." // Photo by Kae Lani Palmisano

Resy Features   Philadelphia

Kalaya’s Chutatip “Nok” Suntaranon Wants You to Understand Real Thai Food

My first meal at Kalaya started with shaw muang, ornate dumplings shaped like flowers and tinged blue with butterfly pea…

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Resy At Home   London

Rochelle Canteen’s At-Home Specials Concludes With One of Copenhagen’s Brightest Talents

It’s been a long week and Margot Henderson has spent almost every moment of it cooking, tweaking and adjusting recipes…

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The Road Back   Boston

For Irene Li, Transparency Is the Restaurant Industry’s Path Forward

Not very many business owners will open up their books to you, literally. But that’s exactly what Boston chef Irene…

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Marie Mitchell, the chef and co-founder of Island Social Club.

Resy Features   London

Black Joy, Our Greatest Form of Activism 

Marie Mitchell is the chef and co-founder of Island Social Club, a contemporary British Caribbean restaurant and bar that’s popped…

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The Grey chef-owner Mashama Bailey.

Resy Spotlight   Savannah

At The Grey, Running a Restaurant Is an Ongoing Conversation

For The Grey chef-owner Mashama Bailey and her partner and co-founder, John O. Morisano, a restaurant should function like a…

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Interviews   Los Angeles

For Mozza’s Nancy Silverton, Flexibility Is the Future of Restaurants

Even by the standards of what the typical restaurateur has endured during the pandemic, Nancy Silverton has had a time…

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