Resy (@resy) – TikTok-statistieken: 13.9K volgers vandaag

13.9K

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163.5K

Totaal likes

693

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159

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137

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7.4%

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13.9K

7-dagenprognose (Volgers)

13.9K

30-dagenprognose (Volgers)

+0 volgers in de afgelopen 16 dagen. Voorspelling: 13.9K volgers over 7 dagen, 13.9K over 30 dagen (161.3K likes).

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Laatst bijgewerkt: 2026-10-06 01:02 UTC

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Recente video's

Not ready to take it inside yet? Neither are we. Date night? Group plans? Brunch? Dinner? Whatever’s on the calendar, swipe to find the right outdoor spot for it. #outdoordiningnyc #nycrestaurants #nyc

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Not ready to take it inside yet? Neither are we. Date night? Group plans? Brunch? Dinner? Whatever’s on the calendar, swipe to find the right outdoor spot for it. #outdoordiningnyc #nycrestaurants #nyc

Eating our way through Chicago — if you only have a weekend, here's where to go first! #ChicagoFoodGuide #ChicagoEats #Resy #ChicagoTiktok

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Eating our way through Chicago — if you only have a weekend, here's where to go first! #ChicagoFoodGuide #ChicagoEats #Resy #ChicagoTiktok

At a restaurant, every night that comes together is a victory in itself. But some moments call for something more: a high five, a fist in the air, a pause to take it all in. From major restaurant milestones to personal triumphs, we asked these industry pros to share their recent high-five moments. Cheers to a summer of celebrating.

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At a restaurant, every night that comes together is a victory in itself. But some moments call for something more: a high five, a fist in the air, a pause to take it all in. From major restaurant milestones to personal triumphs, we asked these industry pros to share their recent high-five moments. Cheers to a summer of celebrating.

Warning: this is spicy. Some of the country's top chefs share their culinary hot takes and we’re sat.

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Warning: this is spicy. Some of the country's top chefs share their culinary hot takes and we’re sat.

At AVIV South Beach, atmosphere is an ingredient. The little things show up in a fully open kitchen, immediately welcoming energy, and when the hummus hits the table—that’s when the magic starts. #miamieats #miamifood #miamirestaurants

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At AVIV South Beach, atmosphere is an ingredient. The little things show up in a fully open kitchen, immediately welcoming energy, and when the hummus hits the table—that’s when the magic starts. #miamieats #miamifood #miamirestaurants

We asked some of the country’s top chefs about the childhood dishes they still dream about…the ones that transport you straight back to grandma’s kitchen, after-school dinners, and all the warm-and-fuzzy memories in between. It got us reminiscing: what dish feels like home to you? Note: Menu item availability may vary by season.

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We asked some of the country’s top chefs about the childhood dishes they still dream about…the ones that transport you straight back to grandma’s kitchen, after-school dinners, and all the warm-and-fuzzy memories in between. It got us reminiscing: what dish feels like home to you? Note: Menu item availability may vary by season.

Nothing says summer like tomatoes and watermelon (and for some of these top chefs, eggplant and dill). What’s your go-to summer ingredient?

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Nothing says summer like tomatoes and watermelon (and for some of these top chefs, eggplant and dill). What’s your go-to summer ingredient?

Chef Sylvan of Rintaro is sticking to his guns in This or That – play along to see what his favorite dish on the menu is. #sanfrancisco #cheflife #foodtok

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Chef Sylvan of Rintaro is sticking to his guns in This or That – play along to see what his favorite dish on the menu is. #sanfrancisco #cheflife #foodtok

Chef Ravi Kapur takes us to Rintaro in San Francisco for kake udon, a dish that gets him reminiscing his travels to Japan. Chef Sylvan Brackett has the process down to a tee: the hand cut noodles are made entirely from scratch using traditional kneading methods, and the katsuobushi, smoked and dried bonito, is freshly shaved with a machine from the ‘60s. It’s a bona fide local resident and chef favorite – book your seat at Resy.com.

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Chef Ravi Kapur takes us to Rintaro in San Francisco for kake udon, a dish that gets him reminiscing his travels to Japan. Chef Sylvan Brackett has the process down to a tee: the hand cut noodles are made entirely from scratch using traditional kneading methods, and the katsuobushi, smoked and dried bonito, is freshly shaved with a machine from the ‘60s. It’s a bona fide local resident and chef favorite – book your seat at Resy.com.

Don’t know about you, but we’re suddenly craving pork steamed baos. BRB, booking our trip to D.C. and a table at Maketto. #washingtondc #cheflife #foodtok

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Don’t know about you, but we’re suddenly craving pork steamed baos. BRB, booking our trip to D.C. and a table at Maketto. #washingtondc #cheflife #foodtok

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