Local Scene

Category: Resy Spotlight


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

Chef Features

Creativity Reigns at Tu

Chef Joshua Walker of Tu began his career in design—working as an artist and designer in New York, prior to parlaying…

By Vanessa Wolf

Resy Spotlight

The Four Horsemen’s European-Style Alternative to Weekend Brunch

Every weekend, chef Nick Curtola and his team serve a unique set lunch menu for only $28 (a steal), and, because of the restaurant’s nature—the wine is always flowing.

By Emily Wilson

Resy Spotlight

Bobo Reimagined: A taste of Provence in Greenwich Village

Tucked away off bustling Seventh Avenue and housed beneath a nondescript set of stairs, sits quaint West Village restaurant Bobo, the swanky…

By Allison Chesky

Chef Features

FIG Chef Mike Lata On Hospitality

In 2003, Chef Mike Lata and co-owner Adam Nemirow opened the now-iconic FIG. “What we stand for goes back to the…

By Vanessa Wolf

Chef Features

Where There’s Smoke, There’s Izakaya and Texas Whiskey

Japanese and Texan cuisines combine at hot Austin smokehouse/izakaya, Kemuri Tatsu-Ya.

By Paula Forbes

Resy Spotlight

Mexican Tradition is at the Heart of ATLA’s Unique Coffee Program

The all-day café movement has swept New York City, and there’s no sign of it stopping. From De Maria (one of the…

By Emily Wilson

Chef Features

15 Questions With Chef Hugh Acheson

Perhaps you know Georgia chef Hugh Acheson from his stints judging on “Top Chef,” or maybe you’re familiar with his…

By Paula Forbes

Chef Features

Breaking Bread With Odd Duck’s Mark Buley

At Austin’s Odd Duck, Mark Buley and Bryce Gilmore are championing a menu led not by seasonal ingredients, per se,…

By Paula Forbes

Chef Features

15 Questions with Sqirl’s Jessica Koslow

Since its inception in 2011, Sqirl has become synonymous with vibrant California cuisine, thanks to its signature jams, iconic brioche toasts, and sorrel…

By Allison Chesky

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