MORE ON TOP S.F. RESTAURANTS
How Shuggie’s Has Battled Food Waste, One ‘Trash Pie’ at a Time We’re pleased to present another installment of The Access Interview, a longform series where great chefs and restaurateurs discuss their…
By Justin Goldman October 23, 2024
Meet Molti Amici, Now Serving in Healdsburg Say hello to Molti Amici, your new favorite Cal-Ital Healdsburg haunt. The restaurant, now open in the former Campo Fina…
By Omar Mamoon Updated: July 28, 2023
How to Get Into Copra You’d think with such a massive space, it’d be easier to get into Copra, the two-story, 138-seat restaurant on Fillmore,…
By Omar Mamoon June 13, 2023
20 Questions With Pim Techamuanvivit of Kin Khao and Nari In the Resy Questionnaire, we play a game of 20 questions with the industry folks behind some of our favorite restaurants.…
By Omar Mamoon June 7, 2023
Ciccio Returns to Napa Valley Better Than Ever PSA: Starting June 8, Resy Global Dining Access members are able to book at Ciccio 90 days in advance, allowing…
By Omar Mamoon May 16, 2023
How to Score a Table at Penny Roma Perhaps you’ve recently partaken in the glory that is the multi-hour pasta tasting menu at Flour + Water, and now…
By Omar Mamoon May 8, 2023
SPQR Sister Mattina Is an All-Day Restaurant For a New Era This month, Matthew Accarrino and his crew opened up the doors to Mattina, the shiny, new restaurant around the corner…
By Resy Staff April 28, 2023
Rintaro Returns In All Its Glory After Devastating Flood “I’m grateful, and we’re excited,” says Sylvan Mishima Brackett of the community support for his beloved Mission District, Izakaya Rintaro,…
By Paolo Lucchesi February 15, 2023
How to Get Into Flour + Water You likely don’t need an introduction to the famed pasta palace that is Flour + Water in the Mission District.…
By Omar Mamoon January 13, 2023
The Story of Del Popolo, and How It Became an Essential San Francisco Pizza Destination Del Popolo has been serving beautifully blistered wood-fired pizzas to San Franciscans for over a decade now. Initially, it started…
By Omar Mamoon October 24, 2022
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