Local Scene

Category: Resy Spotlight


Resy Spotlight

Bobo Reimagined: A taste of Provence in Greenwich Village

With its checkered tile bistro tables (a nod to the iconic red-and-white checkered tablecloths found in old-school French establishments), whitewashed brick, and…

By Allison Chesky

Chef Features

FIG Chef Mike Lata On Hospitality

“FIG stands for ‘Food is Good,’ and, in many ways, what that means is ‘let’s not overthink all this. Let’s…

By Vanessa Wolf

Chef Features

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

“‘Kemuri’ means smoke,” is the first thing chef Tatsu Aikawa tells me about the East Austin izakaya he runs with…

By Paula Forbes

Resy Spotlight

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

A signature of the all-day concept is a European-style coffee program, accompanied by offerings echoed at cult-favorite coffeeshops like La…

By Emily Wilson

Chef Features

15 Questions With Chef Hugh Acheson

Resy: How would you describe Empire State South to someone who has never been there? Hugh Acheson: Empire is a…

By Paula Forbes

Chef Features

Breaking Bread With Odd Duck’s Mark Buley

 Chef-owner Mark Buley describes Odd Duck’s food as “Texas regional farm-to-table.” But unlike so many chefs that barely even pay…

By Paula Forbes

Chef Features

15 Questions with Sqirl’s Jessica Koslow

Resy: What was your ambition for Sqirl? Jessica Koslow: I started Sqirl as a jam company, and it was a…

By Allison Chesky

Chef Features

15 Questions with Chef Alon Shaya

Resy: How does New Orleans’ geography affect what you serve? Alon Shaya: We are always influenced by our location, and look…

By Allison Chesky

Chef Features

Jeremiah Langhorne: The Ingredient-first Chef Whose Approach Has Led to a Runaway Success

Chef Langhorne says that his philosophy on cooking has always been that “[i]f you are passionate about what you are…

By Allison Chesky

Chef Features

Austin’s Bonhomie: At the Intersection of Bistro and Diner

  Philip Speer is back on the scene in a big way, with two new businesses: My Name is Joe,…

By Paula Forbes

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