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All Cities: Resy Spotlight

Resy SpotlightLos Angeles

The Story of Chulita, and How It Carved Out a Space of its Own

Off the Venice Beach Boardwalk and up Rose Avenue’s residential stretches stands a corner restaurant many locals call theirs. Chulita,…


Weekly Specials, Ep. 1: Restaurants Going Above and Beyond, Plus Neil Patrick Harris, Christina Tosi and José Andrés

The restaurant world is weathering an unprecedented storm. But as always, the industry is mobilizing in myriad amazing, inspirational, and…


Resy SpotlightNew York

Mondays at TAK Room Are For Fried Chicken

New Yorkers no longer have to travel thousands of miles across the country to Napa Valley for a taste of…


Chef FeaturesBoston

Why This Chef Wants Diners to Know Everything About Her Business

On Monday night, Irene Li, the six-time James Beard-nominated chef and owner of Boston’s Mei Mei restaurant, did something few…


Where to Dine NowLondon

The State Of Our Plates: Seven Storylines That Will Shape Dining in 2020

In restaurant years, ten years is practically a lifetime. In 2010, we were all fawning over a new burger joint…


Resy’s Five Things to Watch in 2020

Wherein we settle into our table and check out what’s on the menu for the restaurant industry in the new…


Resy SpotlightLondon

If You Build It, They Will Come – How Kudu’s Amy Corbin is Building a Culinary Legacy in Peckham

Effortlessly weaving South African influences into a Modern European vernacular, Kudu in Peckham has earned plaudits for its food and…



Raising Their Voices: The Women of Food at The Wing

As part of The Women of Food dining series in London, Resy hosted a panel discussion at the newly opened…


Resy SpotlightNew York

Meet The Duo Behind Esca’s Stellar Second Act

It’s not often that a restaurant survives two decades in New York City. Esca doesn’t plan to take that for…


Resy SpotlightChicago

Income Tax Brings The Dynamic Energy of Parisian Neo-Bistros to Edgewater

It all started in Paris, just under two decades ago, when a culinary movement known as bistronomie began to take…


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