Resy

After several years of managing restaurants, I eventually learned that I did not, in fact, want to work in one every day. I am too much of a morning person, for one thing. I also like writing at a desk in soft pants and drinking coffee that hasn’t gone cold behind the host stand. But I knew I still wanted restaurants to be part of my life. So I became a food writer, which allowed me to stay close to the people, places, flavors, rituals, and stories that had shaped me. Then Covid happened.

I read about Jitlada and it checked all my boxes: affordable, strip mall, Gold-approved. On a visit to L.A., I corralled a few friends and strategized an order from the restaurant’s famously encyclopedic menu. There was a wait (there’s always a wait), groups loitering in the parking lot, blocking the entrance to the Armenian smoke shop next door. Inside, countless celebrity portraits lining the walls, with personalized notes to Jazz and Tui, lest you forget this is a company town.

Discover restaurants to love. Close Discover restaurants to love. Close Photos by Jon Endow Dish By Dish   Los Angeles By Esther Tseng, a food, drinks, and culture writer based in Los Angeles. She has contributed to the Los Angeles Times, Eater, Food & Wine, and more.

Discover restaurants to love. Close Close Photo courtesy of Leon’s Wine Hit List   New York By Vicki Denig, a wine, food, and travel journalist based between New York and Paris, and Jon Bonné, Resy’s managing editor, and a two-time James Beard Award winner. Updated: July 14, 2026 Over the past few years, our Wine Hit List has helped answer the question: Where should I go to get great wine with a great meal?

Published: July 13, 2026 The new season of FX’s critically acclaimed The Bear is upon us. To mark the occasion, we spoke to the show’s culinary producer, Courtney Storer, at a recent Resy event in Los Angeles celebrating our ongoing partnership. Resy: Looking at this most recent season of FX’s The Bear, what restaurant movements or trends do you think influenced it the most? Courtney Storer: We wanted to go deeper into what happens when the storm hits — literally.

Photo by Eric Medsker, courtesy of The Dynamo Room Guides   New York By Andrea Capodilupo, a food, comedy, and fiction writer who loves to travel, eat doughnuts, and try vegan recipes, and Ellie Plass, a writer based in Brooklyn. Her work has appeared in MOLD Magazine and Bklyner. Updated: July 13, 2026 New York has always been a steakhouse town but, like the city itself, the steakhouse has seen its share of changes.

Discover restaurants to love. Close Discover restaurants to love. Close Photo by Brandon Amato, courtesy of Gunshow The One Who Keeps the Book   Atlanta By Allison Ramirez, an Atlanta-based freelance journalist who covers travel, art, food, and beverage with a focus on diversity in the South and beyond. Her work has appeared in The Daily Beast, Travel + Leisure, Eater, and more.

I first discovered the restaurant in the early 2010s, when I was about 24 years old and lived within walking distance. At the time, I thought it was a lovely coincidence, but looking back 15 years later, I realize it was good fortune I failed to appreciate at the time. Back then, Coconut Grove had a unique quality that it has since lost thanks to major redevelopment of the area. It was a little quirky, bohemian in a charming way, and affordable if you knew where to go.

Sink in to grilled meats of many kinds Most Korean barbecue specialists serve meat in gargantuan portions designed for families and large groups, but not Quarters—the restaurant derives its name from the fact that meat is available by the quarter pound. All the usual sides like steamed egg, corn cheese, and soybean stew are delicious here.

Discover restaurants to love. Close Discover restaurants to love. Close All photos by Michael Harlan Turkell Behind the Line   Chicago By Michael Harlan Turkell, a Brooklyn-based food photographer, writer, and cookbook author. He most recently hosted the Modernist Pizza Podcast, and continues to explore the art, history, and science of many foodways.