Erin DeJesus is executive editor of Eater, and has held various writing and editing roles at the brand since 2010. A James Beard Award winner, she particularly loves working on stories about regional ...

In practice, Reserve might be mind-blowing (hard to know, because new users are currently being pushed to a waiting list), but if this all sounds familiar, that’s because there are a lot of other ...

Seth Haydel is not just a gatekeeper to some restaurants’ business in New Orleans. As a concierge at the Doubletree Hotel, he could hold the key to a small online reservation website’s possible entry ...

Photo Caption: Union Square Cafe reopened last year using Resy, though many other Danny Meyer restaurants still use OpenTable to handle reservations. Emily Andrews Chefs+Tech is now Skift Table.

The owners of Slows Bar BQ know what Yankees catcher Yogi Berra meant when he famously said, "Nobody goes there anymore. It's too crowded." The issue is one reason Detroit's nationally known 'cue ...

Luke Fortney is a journalist based in New York City. He most recently worked as a reporter for Eater, where covered restaurants and food trends for nearly five years. A visit to Dhamaka takes some ...