Resy Spotlight American Express Presents FX’s The Bear Inside Access In celebration of the new season of FX’s The Bear, American Express and Resy bring you behind the scenes at… By Resy Staff June 26, 2024
Resy Spotlight The Gospel of American Food, According to Unapologetic Foods For so long, we’ve told ourselves that American food is defined by burgers and fries. Or slices of pizza and… By Deanna Ting May 13, 2024
Resy Features Meet the Chef Helping to Build a Culture of Inclusion at New York’s Tatiana Danisia “Chef D” Anderson, sous chef at New York’s critically acclaimed Tatiana, By Kwame Onuwachi, never expected to be a… By Vanessa Parish February 15, 2024
Resy Spotlight At Its Best, Omakase Becomes Special Because of Human Connection Every time I visit Sakai Shokai, an upscale izakaya in Tokyo, the dinner never fails to delight. When I slide… By Melinda Joe May 15, 2023
Resy Spotlight Why Restaurants Are Revisiting the Brunch Buffet When you think “breakfast buffet,” memories of rubbery eggs and stale cereal at hotels or casinos perhaps come to mind.… By Sophia F. Gottfried March 29, 2023
Resy Spotlight The Timeless Joy of French Restaurants I’m seated in the far-right corner booth of the recently opened La Brasserie on a particularly gray late afternoon in… By Deanna Ting January 27, 2023
Resy Spotlight On Edna Lewis, and Finding Your Own Path as a Southern Black Woman Nicole A. Taylor is the author of Watermelon & Red Birds. Her words follow. You can’t talk about American food,… By Nicole A. Taylor June 15, 2022
Resy Spotlight What Will Dining Be Like in 2022? Here Are Six Things to Watch For restaurants, 2021 was a year of highs and lows, following a year of mostly lows in 2020. While some… By Deanna Ting January 10, 2022
Resy Spotlight How Basque Burnt Cheesecake Took Over The World The night was still young in the Basque country, and the American woman couldn’t believe what she was hearing. She… By George Reynolds September 15, 2021
Community Series On American Barbecue and the Black Community That Built It Food historian Adrian Miller doesn’t remember how old he was when he started craving his mother’s barbecued pork spareribs, sausages,… By Lenore T. Adkins July 6, 2021
