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Beginning in November 2021, Resy in partnership with American Express will
offer a collection of curated virtual dining experiences exclusively for
American Express Card Members. A selection of celebrated chefs will
host one-hour virtual experiences, focused on their favorite holiday dishes
for Card Members in the comfort of their homes. Like any great meal, there
should be wine, and in partnership with Parcelle Wine, an online wine shop
started by sommeliers from some of the top restaurants in the world, you can
get wine pairings for each meal. The participating chefs have selected wines
perfect for the evening, and Parcelle will deliver them to your home.
Learn more about Cook with the Pros here.
Lachlan Mackinnon-Patterson is the founder of Frasca Hospitality Group, which includes Frasca Food and Wine and Pizzeria Locale in Boulder, along with Tavernetta and Sunday Vinyl in Denver.
Mackinnon-Patterson has earned several awards for his cooking, including: Food & Wine Magazine’s Best New Chefs 2005; James Beard Foundation Award’s Best Chef: Southwest, 2008; and a season competing on BRAVO’s Top Chef Masters. Frasca Food and Wine has won the James Beard Foundation Award for Outstanding Wine Service in America (2013) Outstanding Service (2019).
In partnership with Chipotle Mexican Grill, Mackinnon-Patterson operates the fast-fine concepts of Pizzeria Locale in Denver.
In addition to dining concepts, Mackinnon-Patterson also owns Scarpetta Wines, which he started in 2007 with business partner and Master Sommelier Bobby Stuckey.
Massimo Bottura was born and raised in Modena, Italy. He developed an interest in cooking from a young age after watching his mother, grandmother and aunt in the kitchen preparing family meals. In 1995, he opened Osteria Francescana which is now a three Michelin-star restaurant based in Modena, Italy, and has been listed in the top 5 of The World’s 50 Best Restaurant Awards since 2010. In June of 2018 and 2016, Osteria Francescana was ranked No. 1 in The World’s 50 Best Restaurants, and it was ranked No. 2 in 2017. In 2019, Massimo joined the list of winners in the World’s 50 Best Restaurant’s ‘Best of The Best: Hall of Fame.
Massimo takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. In 2016 Massimo founded the non-profit organization, Food for Soul, which was built to empower communities to fight against food waste through social inclusion. Massimo Bottura is also the author of two books: “Never Trust a Skinny Italian Chef” and “Bread is Gold,” which takes a holistic look at the subject of food waste, presenting recipes for three-course meals from more than 50 of the world’s top chefs.
Laherte Freres Rosé de Meuniere Champagne
Tiberio, Montepulciano d'Abruzzo 2018
Born and raised in Brooklyn, Hillary first felt the pull of the industry as a teenager bussing tables during summers in Montauk, NY. After receiving her business degree from Indiana University, Hillary enrolled in night classes at Chicago’s Le Cordon Bleu, graduating with a Culinary Arts diploma.
Hillary then returned to New York City, beginning her career in the kitchen of Bobby Flay’s Mesa Grill where she learned the critical balance between spice, heat, and acid. Hillary continued working with Flay, joining the team at the acclaimed Spanish restaurant Bolo, furthering her appreciation for Mediterranean cuisine and culture. She then turned her attention to Italy, working in the salumi and butchery department at Lupa Osteria Romana. It was there that Hillary developed a greater appreciation for the uniting power of food and the importance of intentionality in cooking. In 2010, she shifted her focus to the fine-dining world, assuming the role of chef de cuisine at Michelin-starred A Voce. Working under Chef Missy Robbins, Hillary fell in love with the regionality and traditions of Italian cuisine. Most recently, Hillary returned to her domestic roots as the executive chef and partner of Vic’s, where her menu of thoughtfully prepared dishes gained a loyal following.
At Ci Siamo, Hillary has created an ambitious restaurant centered around live-fire cooking and the understated excellence of seasonal ingredients. The culmination of her diverse culinary training and extensive travels, Ci Siamo is Hillary’s most personal project to date and celebrates the power of simplicity.
De Fermo, 'Le Cince' Cerasuolo d'Abruzzo Superiore 2019
Calabretta, Nerello Mascalese 'Vigne Vecchie' Etna 2011
Winner of the 2018 James Beard Awards “Best Chef: South” and one of Food & Wine magazine’s "Best New Chefs 2017", Nina Compton is Chef/Owner of award-winning restaurant Compère Lapin in New Orleans’ Warehouse District. Her second restaurant venture, Bywater American Bistro (BABs), is located in New Orleans’ “Sliver by the River” Bywater neighborhood.
Since opening in June 2015, Compère Lapin has received critical acclaim including Eater National's "Best Restaurants in America 2017"; a rave review in The New York Times, and Top 10 Winner of Playboy's Best New Bars in America 2016. At Compère Lapin, the talented toque creates robust dishes that meld the flavors of her Caribbean upbringing and love for French and Italian cuisine, while highlighting the Gulf and Louisiana’s beautiful indigenous ingredients.
Compton’s highly anticipated Bywater American Bistro – which opened in March 2018 – features contemporary American fare, showcasing the chef’s culinary craftmanship while focusing on seasonal ingredient-driven cuisine in a casual, convivial setting.
Stagård, 'Handwerk' Grüner Veltliner 2018Skerk, Orange Vitovska 2018
Through his personal interpretations of ingredients and flavor combinations, Mauro Colagreco has forged a style of his own. He has absorbed his Italian-Argentinian cultural heritage and that of the chefs with who he trained, and now follows his intuition as he draws on the local culture on both sides of the border. Inspired by the sea, the mountains and the fruit and vegetables grown in his gardens, Mauro invents colorful, pictorial dishes that play with textures and bold contrasts.
His cuisine is ultra-fresh, with lots of herbs, fruit and vegetables showcasing the magnificent ingredients, produced by local growers: citrus fruit from the Riviera, saffron from Sospel, olive oil and lemons from Menton, wild mushrooms from the surrounding countryside, produce from the Ventimiglia markets, gamberoni prawns from San Remo, locally caught fish, and so on. Light, honest, respectful of nature, Mauro’s cuisine expresses itself freely.
Daniela Soto-Innes is the former executive chef and partner at Cosme, Atla and Elio restaurants. She was named the "World's Best Female Chef" by The World's 50 Best Restaurants in 2019. She comes from a long line of women who love food and cooking. Visiting food markets and restaurants in Mexico City from a young age, she was instilled with curiosity for flavors and interest in baking. At age 5 she was placed in after-school cooking classes and never looked back. After moving to the U.S. years later, she enrolled in the culinary program at her career academy high school from which she was recruited to work at The Woodlands Waterway Marriott at age 15. She continued working for the company for three years. She then moved to Austin, Texas where she graduated from Le Cordon Bleu College of Culinary Arts. After traveling and staging at restaurants in Texas, New York, and Europe, she joined Brennan’s of Houston where she worked throughout the whole kitchen helping Chef Danny Trace create tasting menus. Two years later, she joined the progressive American restaurant Triniti, followed by the charcuterie driven restaurant Underbelly with Chef Chris Shepherd, a mentor who pushed her to become a leader in the kitchen.
After a stage in the kitchen of Pujol, Soto-Innes was offered a full-time position working alongside Chef Enrique Olvera. In 2014, she opened Cosme in New York City as Chef de Cuisine, where she quickly began garnering praise as one of the city’s top young chefs. After just a year and a half in the role, she was named the James Beard Rising Star Chef of the Year. Driven by a vivacious spirit cultivated by years of competitive swimming, she has goals of one day following in her mother’s footsteps by opening a cooking school for children. Daniela believes that the simplest food can inspire the imagination most of all, and she makes her dishes meaningful by “finding the secret life in each ingredient.