All Cities: Marlow and Sons


The grocery and café counter at Marlow & Sons, which pioneered the idea nearly two decades ago. // Courtesy Marlow & Sons

InterviewsNew York

Restaurants’ New Normal? It’s How Andrew Tarlow Built His Brooklyn Empire

Creation stories surround Andrew Tarlow and his restaurants, but none trumps the cassoulet. Caroline Fidanza, the opening chef at Diner,…

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The Hit ListNew York

The February Hit List: Xilonen, Ha’s Dac Biet, ATLA, Winona’s, and More

Well, it’s winter in New York City. Some restaurants have chosen to hibernate, others are zeroing in on takeout and…

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Staff Picks

Resy’s 50 Favorite Things of 2019

Here at Resy, our staff spans the globe from New York and San Francisco to London and Sydney, but we’ve…

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GuidesNew York

The 2019 Resy Guide to New Year’s Eve in New York

In between gift wrapping and hot chocolate chugging, you might’ve forgotten that New Year’s Eve is a mere two weeks…

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GuidesNew York

Weekend Report: NY’s Best Brunch & Lunch Offerings

As the weather picks up and ramps trade hands from farmers upstate to cooks across the city, there’s never been…

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GuidesNew York

The Ultimate New York Guide to February 14th

Can you feel it in the air? The sudden cold, a hint of snow, the surge of love songs everywhere?…

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Bottles of natural wines at Frenchette

Natural Wine in New York

Ever more restaurants are focused on wines made with minimal intervention. Here are some of the best lists in town.

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GuidesNew York

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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GuidesNew York

Resy’s Definitive Guide to Al Fresco Dining

From secret backyard gardens to sunny sidewalk seating, we’ve assembled New York’s go-to al fresco digs. Pro-tip: Finding a table outside is often…

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The Hit ListNew York

Legacy Records, Bombay Bread Bar, Coco Pazzo, Now on The Resy Hit List

Spring is in the air! Though, not literally, unfortunately. We’re speaking in terms of restaurants, of course: from new chefs,…

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