MORE ON TOP NYC RESTAURANTS
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…
By Deanna Ting May 13, 2024
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…
By Deanna Ting May 13, 2024
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…
By Michael Harlan Turkell April 8, 2024
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…
By Deanna Ting April 5, 2024
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…
By Devorah Lev-Tov March 15, 2024
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…
By Deanna Ting March 8, 2024
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…
By Deanna Ting March 6, 2024
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…
By Deanna Ting January 30, 2024
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…
By Mahira Rivers January 12, 2024
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…
By Deanna Ting January 11, 2024
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