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Dining Access Hit List

Ten Restaurants That Define American Dining in Fall 2022

Momentum doesn’t even quite capture what’s going on in restaurants as we move into fall. No matter which city you’re…

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Expense Dining

Our Foolproof Guide to Business Dinners You’ll Actually Enjoy

After a couple of years of remote work, it’s finally time, oh seasoned business traveler: Dust off your precisely packed…

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Resy Features

With Kann, Gregory Gourdet Is Ready to Define Dining His Way

Take a scroll through Gregory Gourdet’s Instagram, and it’ll seem as though the celebrity chef is everywhere, all at once.…

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Best of The Hit List

The Can’t-Miss Restaurants From Coast to Coast in Summer 2022

This was the summer we’ve been waiting for: to get back out and explore other cities, to finally see friends…

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Dining Access Hit List

Ten Restaurants That Define Great Dining in Summer 2022

If there’s anything we’ve learned after the past two years it’s that dining out should delight us. It should not…

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Resy Spotlight

On Edna Lewis, and Finding Your Own Path as a Southern Black Woman

To celebrate the launch of her latest book, Watermelon & Red Birds — the first cookbook to celebrate Juneteenth —…

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Omar Tate and Cybille St. Aude-Tate of Honeysuckle Projects

Dish By Dish

A Celebration of Black Luxury, as Told By Honeysuckle Projects

Everything that chefs Cybille St. Aude-Tate and Omar Tate of Philadelphia’s Honeysuckle Projects create tells a story. There’s meaning and…

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Chefs Stopping AAPI Hate founders Tim Ma (left) and Kevin Tien (right).

Interviews

One Year Later: A Conversation with Chefs Stopping AAPI Hate

In March 2021, Resy chatted with the Washington, D.C.-based team behind Chefs Stopping AAPI Hate, just as they were launching…

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Expense Dining

Ten Great Spots From Coast to Coast to Make Your Power Lunch A Bit Greener

“Farm-to-table” used to be a sign of innovation. Now, the term’s become almost ubiquitous when describing restaurants, especially those that…

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Expense Dining

Ten Great Spots From Coast to Coast to Make Your Power Lunch A Bit Greener

“Farm-to-table” used to be a sign of innovation. Now, the term’s become almost ubiquitous when describing restaurants, especially those that…

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