Paolo Lucchesi

2 months ago | blog.resy.com | Paolo Lucchesi |Sara Ventiera

Today 2 Close Remove 2 Add Update Close Funke map Beverly Hills A meal at any of pasta maestro Evan Funke’s restaurants (which include Mother Wolf and Felix) is bound to be special. But his three-level flagship in Beverly Hills might just be his magnum opus. This romantic restaurant offers impeccable service a glass-encased pasta room that churns out a new selection of nonna-style, hand-rolled pastas, “fatta a mano,’ and world-class pastries (save room for the meringata and citrus panna...

Nov 7, 2024 | blog.resy.com | Paolo Lucchesi |Omar Mamoon

Today 2 Close Remove 2 Add Update Close Trick Dog map The Mission Trick Dog’s ever-changing menu makes it one of the most enjoyable bars to return to over and over again. Right now, the place has a maritime theme featuring some old favorites on the menu. Grab a hot dog-shaped hamburger and crispy thrice-cooked fries so you can order that second and third drink. Book Now Snail Bar map Temescal District There’s something magical about Snail Bar that makes you want to sit and linger over an...

Jul 22, 2024 | blog.resy.com | Paolo Lucchesi

Discover restaurants to love. The Hit List The Hit List For all your restaurant recommendation needs, look no further than the Resy Hit List, our monthly list of 10 spots that should be on your radar right now.

Jun 18, 2024 | blog.resy.com | Christie Galeano- DeMott |Paolo Lucchesi

Today 2 Close Remove 2 Add Update Close Tâm Tâm map Downtown Miami As the newest addition to the Michelin Guide’s Bib Gourmand category, this Vietnamese concept is all about having a good time. It pairs hand-held bites like sweet and savory wings and moist tamarind-glazed ribs with chilled sake or beer. Be prepared to lose count of the laughs you share with friends around the table. Remember, on Sundays, the usual daily menu is replaced by different cuisines like pizza or vegan. Book Now NIU...

Jun 10, 2024 | blog.resy.com | Paolo Lucchesi |Omar Mamoon

As a roving food writer, I eat at hundreds of restaurants every year, across the country and around the world. I’m on the road from anywhere from one or two weeks each month, and when I’m at home, I’m having to constantly keep up with the never-ending slew of new openings, so I don’t ever really get the luxury of being a true regular.