New York: Women of Food


Guides

The Resy Guide to the Women-Owned Restaurants of New York

Women do so much of the essential work in restaurants. And yet women struggle for recognition and visibility in so…

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Resy Questionnaire

20 Questions with Jean-Georges’ Tara Bryan

In the Resy Questionnaire, we play a game of 20 questions with the industry folks behind some of our favorite…

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Sarah Hsieh, chef de cuisine at The Modern.

Resy Questionnaire

20 Questions with The Modern’s Sarah Hsieh

In the Resy Questionnaire, we play a game of 20 questions with the industry folks behind some of our favorite…

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Dish By Dish

How Jupiter at Rock Center Celebrates Regional Italian Cuisine, in Five Dishes

When you think about dining at Rockefeller Center, you’re likely imagining sneaking sips of hot cocoa between skates, or splitting…

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The dining room at Shukette.

The One Who Keeps the Book

How to Get Into Shukette


Since opening in the summer of 2021, Shukette has quickly become one of New York’s most lauded restaurants (especially among…

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Resy Features

Raf’s Brings Renewal to a Storied Little Italy Address

The fate of a pair of 88-year-old brick ovens at 290 Elizabeth Street in Manhattan, the heart of Little Italy,…

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Kannika Kittipinyovath, aka Chef Moi

Dish By Dish

The Veteran Chef Pushing Thai Cuisine Forward at Zaab Zaab Talay

The herbaceous, vegetable-forward cuisine of Thailand’s northeastern “Isan” region has been captivating New Yorkers of late. Appetites piqued last summer…

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Resy Regulars

Pig and Khao Chef Leah Cohen’s Favorite Date Night Spots

Where do chefs go and, more importantly, where do they love to eat? In Resy Regulars, we ask Resy chefs…

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Telly Justice, the executive chef and owner of HAGS in New York.

Resy Questionnaire

20 Questions with HAGS’ Telly Justice

In the Resy Questionnaire, we play a game of 20 questions with the industry folks behind some of our favorite…

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Saori Kawano, the founder and president of Korin.

Women of Food

Meet Saori Kawano, the Woman Who Introduced America’s Chefs to Japanese Knives

Every first-year student going into the Culinary Institute of America’s culinary program starts with a starter pack of eight knives:…

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