Local Scene


Resy Spotlight

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…

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New on Resy

New on Resy: Miznon, Blue Smoke, Hunan Slurp

From a fish-for-your-meal Japanese import to a Michelin-starred restaurant that takes diners through the evolution of New Zealand cuisine, New…

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The Hit List

Oxomoco, Prime Meats, Zauo, Now on The Resy Hit List

October’s Hit List is here, with fiery Oxomoco topping the list and beloved eatery, Prime Meats, clutching the #2 spot.…

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Guides

Natural Wine Is In and Here’s Where to Drink It in NY

When it comes to wine lists, “natural” is the buzzword of the moment. The term is an umbrella, encompassing wines…

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Resy Spotlight

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…

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New on Resy

New on Resy: Marta, Misi, Keens Steakhouse

From Missy Robbins’ long-awaited sequel to the Michelin-starred sushi bar that brought a master chef out of retirement, this New…

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The Hit List

Misi, Hortus, Untitled at The Whitney, Now on The Resy Hit List

The fall restaurant rush is officially underway, with Lilia’s sequel, Misi, heading into its first week of full service. And…

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Resy Spotlight

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.

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Events

Mark Ladner’s Supper Series at Pasta Flyer

In celebration of Pasta Flyer’s first anniversary, chef-owner Mark Ladner has curated a seven-night chef series, which will come to…

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Resy Spotlight

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.

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