California-bred Tony Gemignani, 40, knows more about pizza than you know about anything else: the chef became the first American to win Italy’s Campionato Mondiale della Pizza in 2007; has emerged as a dough-spinning mainstay on morning shows and the Food Network; and started an international pizzaioli school while running eight acclaimed pie joints.
His new cookbook, The Pizza Bible (Ten Speed Press), explores the myriad styles and techniques used around the world, but Gemignani has a special affinity for the less-heralded takes on sauce, crust, and cheese found right here at home. He takes T+L on a cross-country tour to unexpected places, proving that the U.S. pizza map runs farther afield than New York, Chicago, and San Francisco.
A highly subjective survey of the latest design features, amenities, and quirky little touches we heartily approve of.
British sculptor Antony Gormley’s geometric suite, simply called Room—at London’s Beaumont Hotel—is equal parts accommodation and art installation. You emerge from a narrow staircase into a dark, fumed-oak space with nothing but velvet blackout curtains and a powder-white bed—the effect is an allenveloping emptiness that’s enhanced as you stargaze through the high window. $$$$
Chefs preaching the farm-to-table gospel are changing how the city eats.
Dallas has never been considered a destination for food—despite some good Tex-Mex, a few decent chophouses, and a sheen of haute French. But a new identity is taking shape here, based on an enthusiastic embrace of local purveyors. “When I opened my first restaurant in 1983, I had to fly in specialty produce: fresh herbs, bell peppers, baby vegetables,” says chef Stephan Pyles, the culinary dean of the Big D. “Obviously much has changed.”
Luxury behemoth Intercontinental Hotels Group went out and got itself a sexy Millennial hotel brand, dishing out $430 million in cash for Kimpton Hotels on Tuesday. As IHG remains mum on its future plans, fear that our favorite little boutique collection’s soul will be corrupted is washing over us at T+L. Here, six things we hope won't change at Kimpton.
I still remember the thrill of walking into the old Max Fish when I first moved to New York in 2007. The Ludlow Street indie rock bar was one of the last remaining holdouts of a fabled era on the Lower East Side, one marked by edgy music venues, Velvet Underground burnouts, and downtown hipsters before hipster was a look sold in SoHo retail windows. Heaps of trash and roving dope dealers still gave the block an authenticity that was under siege from frat bros and cheesy lounges—hallmarks of the modern LES. Inside, Max Fish was far removed from its '90s heyday, but vestiges of its bohemian glory remained, like the legendary jukebox and graffitied bathrooms. It smelled of stale beer, cigarettes, and sweat. It was gritty. It was perfect.
Eggs benedict, red velvet cake, Waldorf salad, Thousand Island dressing—the world is a better place thanks to these foodstuffs. Seriously, red velvet cake could end wars. And eggs benny? Sunday might just be Monday-like without it. All four were born at the Waldorf Astoria New York.
Now, thanks to a partnership with the James Beard Foundation, the hotel brand hopes to bequeath civilization with another culinary hit—or at least something super delicious. Five young James Beard-nominated chefs will be dispatched to properties around the globe, partnering with master chefs with Michelin chops to cook up a new recipe for the Taste of Waldorf Astoria.
Since the 8th century, flavorless, ethanol-esque vodka has been a means to an end (see serfs, Russian), and rightfully so—the stuff just isn’t that good. But a new band of global distillers is shaking up (ahem) the scorned booze with inventive ingredients and high-quality methods, transforming it from soda-with-lime afterthought to a sip-worthy nightcap. Here, in honor of National Vodka Day, seven craft bottles worth putting on your shelf.
A picture may speak a thousand words, but a filter is a look into a traveler’s soul. Here’s what you’re projecting with your choice of special effects.
Earlybird To blazes with hard-edged modernity! You yearn for the softly faded era of steamer trunks and hot-air balloons. Jules Verne is your Virgil. Your ideal evening starts with a Delmonico steak and an oyster roast, and ends at the kinetoscope. In your luggage: a hoopskirt and a stovepipe hat.
On a Thursday night in June, the open-air communal living room at Urban Cowboy—a new four room B&B on a leafy Williamsburg, Brooklyn, block—is echoing every stereotype about a borough that’s now considered the universal fulcrum of cool.
After teaming up wtih LeAnn Rimes to DJ the performance of her new single, "Help Me Make it Through the Night," Wednesday on The View, I sat down with the Grammy Award-winning singer to get her travel picks. And don't miss the debut of LeAnn & Eddie, airing tonight at 10:30 p.m. EST on VH1.
Q: You guys are on the road so much. What’s an ideal Saturday when you’re home in L.A.? A: Riding Eddie’s Harley to Malibu, then ending the day at Moonshadows, a waterfront spot with freshly caught seafood, or Malibu Country Mart. There’s an amazing Greek restaurant there called Taverna Tony—we always get the roasted baby lamb!