All Cities: q&a

Addison chef William Bradley. // Photo credit: Lauren di Matteo

InterviewsLos Angeles

Michelin-Starred and Trying Takeout? San Diego’s Addison Is Up For It

After closing for a few months in 2019 to overhaul Addison, long considered one of the best restaurants in San…


Resy FeaturesChicago

15 Questions with HaiSous’ Thai Dang

We caught up with chef Thai Dang on his entrepreneurial and triumphant return, philosophy on immigration, and keeping business in the family.



15 Questions with Pacific Standard Time’s Erling Wu-Bower

We caught up with the chef to get the inside scoop on his latest concept and hear how things have been rocking since the doors opened in early May.



6 Essential Charleston Eateries, According to Restaurateur Brooks Reitz

Resy sat down with Brooks Reitz—restaurateur behind beloved Charleston eateries Little Jack’s Tavern and Leon’s Oyster Shop, and Jack Rudy Cocktail Co. purveyor—to…


Resy FeaturesNew Orleans

15 Questions with Chef Alon Shaya

Resy: How does New Orleans’ geography affect what you serve? Alon Shaya: We are always influenced by our location, and look…


Resy FeaturesSeattle

15 Questions with Chef Renee Erickson

Name Chef Renee Erickson Occupation Chef, Author, and Owner of Sea Creatures Concepts Bio Renee Erickson is one of the…


Resy SpotlightCharleston

Q&A with Jessica Slaughter of FIG and The Ordinary

NAME: Jessica Slaughter OCCUPATION: Director of Administrations for FIG and The Ordinary. CURRENT RESIDENCE: Charleston, SC HOMETOWN: Columbia, SC, just…


New York

Q & A with Chrissa Yee of Craft and Toklas Society

NAME: Chrissa Yee OCCUPATION: Front of House (FOH) Manager at Craft & Director of Events at the Toklas Society HOMETOWN:…