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Jenn Saesue of Bangkok Supper Club and Fish Cheeks

20 Questions with Bangkok Supper Club and Fish Cheeks’ Jenn Saesue

In the Resy Questionnaire, we play a game of 20 questions with the industry folks behind some of our favorite…

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Zachary Engel, the chef and co-owner of Galit in Chicago

Galit’s Zachary Engel on How Food Brings Us Together

Welcome to Chef to Chef, wherein Resy empowers chefs to interview other chefs. At Chicago’s Galit, chef Zachary Engel and…

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Justin Pichetrungsi, chef and owner of Anajak Thai

Anajak Thai’s Justin Pichetrungsi on What It Means to Be Unapologetic

Welcome to Chef to Chef, wherein Resy empowers chefs to interview other chefs.  Justin Pichetrungsi didn’t always set out to…

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Chef Dan Barber on the Future of Food Today

For more than 20 years, chef Dan Barber has been at the forefront of farm-to-table dining, first at Blue Hill…

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20 Questions with Nōksu’s Dae Kim

In the Resy Questionnaire, we play a game of 20 questions with the industry folks behind some of our favorite…

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How to Get Into Tigre on the Lower East Side

When the team behind Williamsburg’s beloved oyster and cocktail bar Maison Premiere debuted its first bar in Manhattan, expectations were…

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20 Questions with Dirt Candy’s Amanda Cohen

In the Resy Questionnaire, we play a game of 20 questions with the industry folks behind some of our favorite…

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A spread of starters from San Sabino

All About San Sabino, New From the Don Angie Team

Anticipation is running high for the opening of San Sabino, the new restaurant from Don Angie chefs and owners Angie…

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20 Questions with Rose Noel of Peak at Hudson Yards

In the Resy Questionnaire, we play a game of 20 questions with the industry folks behind some of our favorite…

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Coqodaq Is Here to Make Fried Chicken as Fancy as You Want (Or Not)

In New York City, fried chicken is as abundant as tourists in Times Square on New Year’s Eve. It may…

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