New York

New York: Dish By Dish

Welcome to Dish By Dish, a Resy deep dive into the best things to order at new hotspots and old standby restaurants.


Dish By Dish

How Eunji Lee Masters the Art of Pastry at Lysée

Curious about the seemingly perpetual line that has suddenly appeared on E. 21st Street? No, it’s not for a pop-up…

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A spread of dishes from Monsieur Vo

Dish By Dish

Playing with Vietnamese Culinary Conventions at New York’s Monsieur Vo, in Five Dishes

Madame Vo chef Jimmy Ly and his wife and co-owner, Yen Vo, have always approached Vietnamese cooking through their own…

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A spread of dishes from Anton's in the West Village.

Dish By Dish

The Dishes You’ll Want to Order at Anton’s

Anton’s in the West Village is one of those uniquely New York restaurants you’d be hard pressed to find anywhere…

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The dishes from Dirt Candy's summer tasting menu.

Dish By Dish

How Dirt Candy Celebrates Summer in New York, in Five Delicious Dishes

A restaurant staying open in New York City is an extraordinary feat these days. Staying relevant and remaining revolutionary for…

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Dish By Dish

At Hags, Queer Fine Dining Is a Fantasy Come True

For chef Telly Justice and beverage director Camille Lindsley, their new restaurant, Hags, got its start as a fantasy, in…

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A spread of dishes at Soothr in the East Village

Dish By Dish

The Five Dishes You Have to Order at Soothr

Chances are, you’ve been told that the best Thai restaurants in New York can only be found in Elmhurst, Queens.…

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A spread of dishes from Il Fiorista

Dish By Dish

Il Fiorista’s Menu Is Peak Seasonal Cooking — Flowers Included

Il Fiorista, Italian for “the florist,” stays true to its name. The restaurant, owned by Alessandra and Mario De Benedetti,…

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A spread of dishes from Oiji Mi

Dish By Dish

How Oiji Mi Crafts Globally Inspired Korean Fine Dining, in Five Dishes

First things first: Oiji Mi is not a fusion restaurant, in the sense that most fusion restaurants are portrayed. Executive…

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Omar Tate and Cybille St. Aude-Tate of Honeysuckle Projects

Dish By Dish

A Celebration of Black Luxury, as Told By Honeysuckle Projects

Everything that chefs Cybille St. Aude-Tate and Omar Tate of Philadelphia’s Honeysuckle Projects create tells a story. There’s meaning and…

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A spread of dishes from newly opened Le Gratin.

Dish By Dish

‘It’s in Our Genes’: How Daniel Boulud’s Le Gratin Updates Family-Style French Cooking, in Five Dishes

For his latest restaurant opening, chef Daniel Boulud decided to look to home for inspiration. At Le Gratin, located inside…

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