MORE ON TOP NYC RESTAURANTS

Tiger Fork’s Simon Lam on Breaking Boundaries

Welcome to Chef to Chef, wherein Resy empowers chefs to interview other chefs. Restaurants have always been a part of…

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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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Five Dishes to Love on the Globally Inspired Balinese Menu at Ma•dé

At Ma•dé, the menu is a passport of sorts, stamped by various flavors from across the world. The intimate 25-seat…

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Jerald and Nhung Dao Head of Mắm

How Mắm, Once a Humble Pop-Up, Is Shifting Perceptions of Vietnamese Food in New York

Mayukh Sen is the James Beard Award-winning author of Taste Makers (2021) and the forthcoming Love, Queenie (2025). Ben Hon…

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Konban katsu

How to Get Into Konban, New York’s Favorite Spot for Japanese Katsu

Konban opened in Chelsea in December with the hype already built in. With locations in Seoul and hot off a…

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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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Meju dish

“Meju Isn’t Just About Delicious Food — It’s a Story”

In New York today, it’s impossible to understate the prevalence and impact of contemporary Korean cuisine. Restaurants like Atomix, Jua, Soogil, and…

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A spread of dishes at Bungalow

All About New York’s Bungalow, From Chef Vikas Khanna and the GupShup Team

Indian country club cuisine may not be very familiar to most New Yorkers. But it’ll soon get a major spotlight…

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