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Menu Mind Games

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Ever wonder where that sudden craving for pork belly comes from while perusing the latest it restaurant’s menu?  It may have less to do with spontaneous pig lust and more to do with what—and how—you’re reading.

“Menus are essentially mini-billboards,” says Brian Buckley, a chef-instructor at the Institute of Culinary Education in New York City who teaches a class on opening restaurants.  And like all advertising, plenty of forethought goes into the concept, design, and execution.

A major tactic: menu layout.  “Restaurants use boxed items to single something out as the specialty of the house or the evening,” says Buckley.  Of course, these specials are often big-ticket items, or dishes that the house has a vested interest in selling.

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Treats & Tweets from the Bahamas

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If your (lack of) winter break wasn’t exactly beachy, have no fear.  A piece of the tropics may be pulling up to a New York City corner near you—and it’s free! 

This week only, the Islands of the Bahamas is steering their Treats & Tweets from the Bahamas food truck around the grid, offering traditional Bahamian Mac & Cheese and Junkanoo Chicken Drumsticks alongside virgin Bahama Mammas drinks (okay, so it’s almost like being on vacation—but hey, you have to work). 

Need help capturing this little ray of sun?  The truck’s location is viewable on Twitter (@VisitTheBahamas) or Facebook (facebook.com/bahamas).  On Friday, June 11th, truck patrons can enter to win a trip to the real McCoy, Club Peace & Plenty in the Bahamas.  (Hint: Friday the truck will be located near Bryant Park, but you didn’t hear it from us). 

Now that’s island hospitality. 

Nina Fedrizzi is an editorial intern at Travel + Leisure.

Photo courtesy of the Islands of the Bahamas

D.C. Travel: Dangerously Delicious Pies

As a child, many a muggy, summer evening was spent on the porch of my upstate New York home, sharing a piece of warm cherry pie with my dad while watching bright zigzags of heat lightening flicker across the sky.

It’s no surprise, then, that on a recent trip to Washington D.C., I found myself sliding onto a barstool at Dangerously Delicious Pies D.C., the second outpost of the Baltimore-based creation by pie man/rocker Rodney Henry.

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The shop, which opened on H-Street in early April, is a worthwhile addition to a casual weekend getaway or a serious, food-focused road trip—look for the bright red rocking chair outside the unassuming DDPDC and rock n’ roll photos on the two-toned red and black walls, and two tall pie safes stand like sentries flanking the counter, inside.

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