MORE ON TOP NYC RESTAURANTS

The ice box at Penny

8 Things to Know About Penny, New From the Claud Team

Nearly two years after opening one of the city’s most acclaimed wine bars, the duo behind the East Village’s Claud…

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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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A view from a bookshelf inside the dining room at Llama San

The Dishes You’ll Want to Order at New York’s Llama San

For nearly five years, Llama San, the sophomore effort from Llama Inn chef and partner Erik Ramirez, has delighted New…

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Tatiana chef Danisia "Chef D" Anderson

Meet the Chef Helping to Build a Culture of Inclusion at New York’s Tatiana

Sous chef Danisia “Chef D” Anderson is challenging the status quo, and bringing other chefs along with her.

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How to Get Into Café Carmellini

Café Carmellini, which opened in November inside the luxurious Fifth Avenue Hotel, has already gained a reputation for its “Gilded…

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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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20 Questions with Dan Kluger of Loring Place and Greywind

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

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