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Resy staff picks in the Bay Area

Staff Picks   San Francisco

The Bay Area Restaurants We’re Loving Right Now

From Peking duck to maitake kale pizzas, these were a few of our Resy staffers’ favorite meals this month.

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Resy staff picks in Los Angeles

Staff Picks   Los Angeles

The Los Angeles Restaurants We’re Loving Right Now

From kanpachi al pastor to uni taco bites, these were a few of our Resy staffers’ favorite meals this month.

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Resy staff picks in Atlanta

Staff Picks   Atlanta

The Atlanta Restaurants We’re Loving Right Now

From a perfect roast chicken to tangy papaya salad, these were a few of our Resy staffers’ favorite meals this month.

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Resy staff picks in Miami

Staff Picks   Miami

The Miami Restaurants We’re Loving Right Now

From tableside soft serve to a branzino that brought tears to our eyes, these were a few of our Resy staffers’ favorite meals this month.

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Resy staff picks in Washington, D.C.

Staff Picks   Washington D.C.

The D.C. Restaurants We’re Loving Right Now

From oyster happy hours to perfect buttermilk biscuits, these were a few of our Resy staffers’ favorite meals this month.

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The One Who Keeps the Book   Washington D.C.

How to Get the Toughest Restaurant Reservations in D.C.

Your ultimate cheat sheet for getting into some of the city’s most-sought-after restaurants, updated regularly with all the tips and tricks you need.

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Bird dumplings from Kalaya

The One Who Keeps the Book   Philadelphia

How to Get the Toughest Restaurant Reservations in Philadelphia

Your ultimate cheat sheet for getting into some of the city’s most-sought-after restaurants, updated regularly with all the tips and tricks you need.

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The One Who Keeps the Book   Miami

How to Get the Toughest Reservations in Miami

Your ultimate cheat sheet for getting into some of the city’s most-sought-after restaurants, updated regularly with all the tips and tricks you need.

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Guides   Atlanta

Essential Tasting Menu Experiences in Atlanta

From Thai food and Southern cuisine to sushi and the flavors of West Africa, let the chefs do all the thinking for you.

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