Menu

Local Scene

All Cities: Resy Spotlight

London

The Art of Hospitality: Rethinking Front of House with Stem’s Emma Underwood

Stem is a calm restaurant, set just behind Oxford Circus across the ground and basement floors of a townhouse. Clean…

By

Chef Features   London

At Kin + Deum, Food Is An Expression Of Identity

Taken at face value, food is sustenance, an excuse to gather with friends or a celebration with loved ones—but it’s so…

By

Resy Spotlight   Austin

Pitchfork Pretty’s Garden Variety

Chef Max Snyder gets his hands dirty at the restaurant’s urban garden—the homegrown site of the Austin eatery’s famed farm-to-table…

By

Resy Spotlight   New York

From The Man Who Keeps The Book: How to Get Into Don Angie

You’re reading From the Man Who Keeps the Book, a regular series that aims to answer the question that matters…

By

Resy Spotlight   London

Leroy Has The Makings Of A Classic London Restaurant

As a restaurant, Leroy is the apotheosis of what Londoners expect when we eat out today—the attention to detail to…

By

Chef Features   Napa

The Charter Oak Chef Katianna Hong Steps Into The Limelight

After eight years working with Michelin three-star chef Christopher Kostow at The Restaurant at Meadowood, chef Katianna Hong has found…

By

Resy Spotlight   New York

Marta Channels the Magic of Rome—from Pizza to Piazza

For Italians, “la dolce vita” is not merely an experience of enjoying good food. The convivial ambiance of a meal—chatting…

By

Resy Spotlight   Austin

Modern Mexican and Fresh Masa at East Austin’s Suerte

In a city full of Mexican restaurants, newcomer Suerte stands out. Owner, Sam Hellman-Mass, and chef, Fermín Núñez, talk about…

By

Resy Spotlight   New York

Ariel Arce is on a Mission to Re-Brand Bubbly

The owner of Air’s Champagne Parlor dishes on how she makes sure that every guest ends up with a glass (or bottle) of something they love.

By

Resy Spotlight   New York

Creating Culture—On and Off The Plate | Untitled at The Whitney

For most diners, the dividing line between a good and a great restaurant is an invisible one. Yet those in the industry know that, beyond sourcing the best ingredients or carefully polishing each glass, noteworthy hospitality starts with cultivating a certain kind of culture behind-the-scenes.

By

More Stories

Close