New York: Interviews


Resy Regulars

Where Emmett Burke From New York’s Emmett’s Takes Out-of-Towners

Where do chefs and restaurateurs go and, more importantly, where do they love to eat? In Resy Regulars, we ask…

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The Rundown

All About Only Love Strangers, Opening Soon on the Lower East Side

Nightly live jazz, a brilliantly blue interior, and cocktails galore are touching down in the Lower East Side of New…

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The Rundown

Five Things to Know About Farm to People Kitchen & Bar in Bushwick

These days, restaurants that also feature small markets or retail shops aren’t uncommon. A few examples: Roscioli made waves when…

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Resy Spotlight

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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Resy Questionnaire

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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Duck at Beut

The Rundown

Five Things to Know About Koreatown’s Beut

Beginning April 10, something new is coming to a familiar spot: In the former Joomak Banjum space, at which she…

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A spread of dishes at Chama Mama

Dish By Dish

How Chama Mama Celebrates Georgian Cuisine and Culture, in Five Dishes

In 2019, when Tamara Chubinidze opened the first location of Chama Mama, her irresistible Georgian restaurant in New York’s Chelsea…

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Interviews

“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

The Rundown

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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The Rundown

Everything You Need to Know About New York’s Ramen By Ra

Every Wednesday through Sunday, you’ll find chef Rasheeda Purdie behind the counter at her counter spot, Ramen By Ra. It’s…

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