It’s a common predicament: You arrive in a city and realize you don’t have a dinner reservation. Never fear, there are a couple ways to work the system in your favor. Here, some food for thought on what to do.
Tip 1:Call in the afternoon. Around 3 p.m., restaurants start confirming that evening’s reservations and waiting list. Call in the afternoon, and you just might snag a newly canceled reservation.
This week, Eataly New York debuted a few new staples in their marketplace. This time, it’s not Italian fare, but Italian history. A collection of sculptures were carefully extracted from Milan’s most famous building, il Duomo di Milano, and transported to New York for display on the premises.
With Down East magazine recently naming Central Provisions as the hot new restaurant in the mushrooming little food city of Portland, Maine, and heavy-weight food magazines claiming it among the top 10 tables in the U.S., it’s no surprise that hungry travelers are booking getaways to Vacationland in hopes of a seat—and seasonal dishes with Pemaquid oysters, hearty butternut squash, and crisp Northern Spy apples. And right now, there’s even more of a reason to venture north to Maine.
Québécois designers Byron and Dexter Peart have achieved cult fashion status—thanks to a suave line of utilitarian travel accessories called Want Les Essentiels de la Vie, hit collaborations with J. Crew and New York’s NoMad hotel, and three smartly curated lifestyle boutiques across Canada. Here, the twin brothers share their favorite hometown haunts.
In a city famous for both its outdoorsiness and its booming craft beer scene, it seems only natural that the two combine. Denver’s recently-renovated Hotel Teatro has done just that, with its new Brewery-by-Bike tour.
Enough with epic sit-down dinners. T+L food critic Anya von Bremzen is on the move—snacking along with all of Europe.
The chef has prepared a degustation menu!
Why does this phrase incite me to bolt out into the street? I have nothing against degustations, or chefs—yet the prospect of four hours trapped at the same table frankly withers my appetite. À la carte is often no better: what if my entrée proves a $38 dud? What if I over-order, leaving no room for dessert? What if…? What if…? I want to break free.
Between trips to England, Israel, and his hometown in Belgium, Marc Stroobandt trained the staff of New York City's new Belgian Beer Café in proper serving techniques. Marc, a Master Beer Sommelier and Certified Beer Server within the Cicerone Certification Program with an honorary Knighthood in the Order of the Mashing Staff from the Confederation of Belgian Brewers, sat down with T+L's Laura Itzkowitz to share some expert travel tips for beer enthusiasts.
Portland International Airport is now in the pop-up food-truck game, with the launch of mobile versions of Pok Pok (from Michelin-starred chef Andy Ricker) and Koi Fusion—both local spots with cult followings. It’s all part of a new program that gives small businesses a chance to test their success at the airport by letting them set up for six months at a time.