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Chef FeaturesLos Angeles

15 Questions With Birdie G’s Jeremy Fox

For his brand-new Santa Monica restaurant, Birdie G’s, chef Jeremy Fox has teamed up with Colby Goff and partners Josh…

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Resy SpotlightSan Francisco

At The Morris, Shaking Things Up With A Centuries-Old French Liqueur

Originally intended for medicinal use and eventually adapted as a beverage for its delicious taste, Chartreuse is an obsession for veteran sommelier and owner Paul Einbund.

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The Hit ListAustin

Vaquero Taquero, Ellis, Comedor, Now on the Resy Hit List

The temperature is rising and Austin’s restaurants just keep raising the bar. Hyde Park taco truck favorite Vaquero Taquero has…

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GuidesCharleston

Resy’s Definitive Guide to Al Fresco Season

Whether you’re a shade- or sun-seeker, you’ll find no better way to take in Charleston’s sultry summer weather than by…

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Chef FeaturesSan Francisco

Off Menu With Lord Stanley’s Carrie Blease

We went Off Menu with Carrie Blease to chat about what drives Lord Stanley—from a commitment to highlighting peak-season ingredients to a mantra that champions innovation in the dining room and beyond.

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New on ResyChicago

New on Resy: ROOH Chicago, S.K.Y., Maddon’s Post

From a new-age Indian restaurant that’ll have you rethinking tandoori to a tantalizing Pilsen eatery, these Chicago tables continue to…

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GuidesBoston

Boston’s Modern Italian Renaissance

Italian cooking is nothing new in Boston. But the last few years have seen a quiet revolution unfold as independent…

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The Hit ListHouston

Reef, Indigo, MAD, Now on the Resy Hit List

Houston is heating up—with temperatures zooming well into the 90s and ever more national press for its thriving food scene.…

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Chef FeaturesLos Angeles

Chef Javier Ramos is Silver Lake’s Best-Kept Secret

Now at Trois Familia—and on the cusp of opening his own neighborhood eatery—the chef is on a path to reinvent Los Angeles cuisine.

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Resy SpotlightLos Angeles

At Fiona, an Offbeat Pairing makes Perfect Sense

With a hungry audience, Fiona chefs Nicole Rucker and Shawn Pham celebrate their differences—pie and Banh Mi—for a winning combination.

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