Local Scene

Category: Guides


Guides

San Francisco’s Fall Cocktail Playbook

Cheers! Kampei! ¡Salud! From an upscale Chinatown eatery to a rock’n roll speakeasy, get buzzed on San Francisco’s most inventive…

By Noëmie Carrant

Guides

Natural Wine Is In and Here’s Where to Drink It

When it comes to wine lists, “natural” is the buzzword of the moment. The term is an umbrella, encompassing wines…

By Emily Wilson

Guides

Our First Look at This Fall’s Greatest Hits

Fall is the fateful time of year when restaurateurs and diners alike make the most of the season that sees…

By Emily Wilson

Guides

Restaurants Leading the Fight Against Climate Change

Some of the Bay Area’s best restaurants have pledged to maintain carbon neutrality—a function of operational adjustments, investments in more…

By Resy Staff

Guides

Resy’s Definitive Guide to Al Fresco Dining

From secret backyard gardens to sunny sidewalk seating, we’ve assembled New York’s go-to al fresco digs. Pro-tip: Finding a table outside is often…

By Emily Wilson

The Hit List

Suerte, Arlo Grey, Rosewood, Now on the Resy Hit List

Austin’s restaurant scene is hot, hot, hot, and the openings just keep coming. There’s Suerte, the new masa-happy restaurant in…

By Paula Forbes

Resy Spotlight

The NoMad’s Unique Blend of High-Low Hospitality

The NoMad is a far cry from the sleek, modern aesthetic that one might expect from one of the city’s…

By Carly DeFilippo

The Hit List

Alter, Casa Florida, Hiden, Now on the Resy Hit List

A new batch of Miami eateries — with some solid mainstays sprinkled in the mix — have sprung onto the…

By Olee Fowler

Guides

Your Dining Guide to Summer in the Hamptons

At last, Memorial Day Weekend is joyfully upon us, and summer will soon commence. In the spirit of the great migration…

By Emily Wilson

Guides

The James Beard Foundation’s 2018 Award Winners!

From phenomenal chefs to outstanding wine programs, these restaurants are equipped with teams that succeed brilliantly in the kitchen, on the floor, and behind the scenes.

By Emily Wilson

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