The One Who Keeps the Book How to Get Into Albi in D.C. Even years after opening, chef Michael Rafidi’s Albi remains one of D.C.’s hottest restaurants. Here’s how to get in. By Lulu Chang May 18, 2026
The Hit List The Resy Hit List: Where In D.C. You’ll Want to Eat in May 2026 Your essential resource for Washington, D.C. dining: a monthly-updated guide to restaurants that you won’t want to miss. By Tim Ebner Updated: May 1, 2026
Guides The Resy Guide to Outdoor Dining in D.C. From patios and gardens to sidewalks and waterfront views, here’s where to dine outdoors in D.C. By Tim Ebner Updated: April 27, 2026
Resy Spotlight The Story of Mandu Is the Story of Korean Food in America Chef Danny Lee reflects on 20 years of the groundbreaking restaurant. By Sophie Brochu April 27, 2026
Guides 21 Fantastic Restaurants For Brunch in D.C. Whether you’re looking for bottomless mimosas or impressive brunch spreads, we’ve got you covered with some of D.C.’s top brunch options. By Priya Konings Updated: April 21, 2026
Dish By Dish How Qui Qui Celebrates Puerto Rican Traditions, in Six Dishes From sorullitos and arroz con pollo to asapao and mofongo de gandules, these are the dishes not to be missed at Qui Qui in D.C. By Priya Konings April 13, 2026
Resy Questionnaire 20 Questions with Oyster Oyster’s Rob Rubba Oyster Oyster’s Rob Rubba dishes on fish sticks, a life-changing cookbook, and great tea. By Deanna Ting April 6, 2026
The Hit List The Resy Hit List: Where In D.C. You’ll Want to Eat in April 2026 Your essential resource for Washington, D.C. dining: a monthly-updated guide to restaurants that you won’t want to miss. By Tim Ebner Updated: April 1, 2026
The Rundown Maru San Brings an Intimate Taste of Nikkei Cuisine to Capitol Hill Everything you need to know about this exciting newcomer that celebrates Nikkei cuisine traditions to delicious effect. By Tim Ebner March 18, 2026
Dish By Dish At Flore Café, a Ukrainian Chef Puts a Thai Spin on British Afternoon Tea Get ready for scones, mango pandan tarts, and Thai tea crème brûlée. By Alice Levitt March 6, 2026
