This Is TASTE

Clarissa Wei is a writer and cofounder of HEYDOH, a single-origin Taiwanese soy sauce brand. Her debut cookbook, Made in Taiwan, was a cultural exploration of the island she calls home. Now she’s following it up with Sitting the Month, a study of postpartum cooking and care informed by Chinese medicine and her own experiences with zuò yuè zi. Clarissa stopped by the studio to go deep on this fascinating ancient practice and its contemporary evolutions as well as to share updates from her life as a single-origin soy sauce founder.

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Resy’s managing editor, Deanna Ting, is back to talk all about New York City restaurants. She and Matt work through the Resy Hit List, with stops at a British Indian chophouse in Hudson Yards, the Houseman chef’s seafood follow-up in East Williamsburg, Dominican-Texas barbecue in Bushwick, and a fine-dining vet’s Greenpoint bistro, plus her own guide to 31 tasting and prix-fixe menus under $100.

Some of the Resy and Tock restaurants mentioned on the episode:

Cynthia

Good Time Country Buffet

C as in Charlie

Kisa

Arthur

Atoboy

Falansai

6 Restaurant

Aquavit

Dirt Candy

Smithereens

Zoli

Houseman

Lei

Makina Cafe

Ha's Snack Bar

4 Charles Prime Rib

Theodora

Ambassadors Clubhouse

Passerine

Kidilum

Elder

Hommali

Narkara

Fish Cheeks

Bangkok Supper Club

Txikito

Bar Bête

Mắm

Zimmi's

Bar Chimera

The views expressed in this podcast are those of the speakers – not Resy—and do not constitute professional business advice.
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Kendal Mitchell is a chef and biomaterials designer based in Brooklyn. Her Instagram series Bringing Food Waste Back to the Table turns often-wasted ingredients like eggshells and oyster shells into stunning tableware, and she’s constantly exploring new ways to create circularity with organic materials. Today on the show, she talks about training in sushi, her design work with groups like Ghetto Gastro, and the infinite potential within food waste.

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Clara Lee and Eddo Kim are the co-founders of Queens, the San Francisco Korean American food company that started as a delivery-only deli in 2018, became a beloved Inner Sunset superette, and now makes gochujang, doenjang, and gochugaru from Northern California–grown ingredients. Their debut cookbook is Korean Soups: Recipes for Soups and Stews That Nourish, Restore, and Delight, and we absolutely love it. Today on the show, Clara and Eddo join Matt to talk guk versus tang and what closing a storefront taught them about building a brand.

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Justin Bolois has spent over a decade helping build the iconic First We Feast media company—from features editor to VP of programming and development, shepherding popular shows like The Burger Show, Tacos Con Todo, and Hot Ones within the media empire. Off the clock, he’s chasing something equally cool: vintage restaurant staff shirts, forgotten diner ephemera, and the last physical traces of beloved restaurants that no longer exist. That’s Restaurant Relics, a side project we absolutely love that’s part museum and part store. Justin joins Matt to talk about everything from his work on Hot Ones to the virtues of a well-worn JG Melon tee.

Check out: Hot Ones Game Night.

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