In the age of #selfies, Tinder swipes, Instagram, and Facebook, it can be challenging for faces to stand out from the plethora of media muck hailing down on us 24/7. But, every once in a while, someone gets a lucky break. Such is the case with bored-night-shift-hotel-barista turned international-latte-portrait-artist, Michael Breach.
It was that anxious feeling when you are outside of your comfort zone that I felt walking up to the apartment building in Queens, New York. However, as soon as my host Nawida opened her door with a warm smile and welcoming hug, I settled into a sense of excitement for a culinary adventure.
Four weeks prior to this moment, I came across the company League of Kitchens, which offers cooking classes demonstrating authentic cuisine from various regions around the world. The instructors are women, living in New York City, who have immigrated to this country with a mastery of cooking in the style of their homeland. Today's cooking class: Afghani.
This area is growing by the minute, while still preserving its cultural authenticity. Chef Jonathan Lestingi’s New American gastropub, Oxalis(3162 Dauphine St.), serves up terrific whiskey cocktails and shareable plates. Order the Cajun-spiced hot buttered rum popcorn. Baskerville(3000 Royal St.; by appointment), a nonprofit center, offers letterpress printing workshops; the presses themselves are works of art. Tigermen Den(3113 Royal St.) is an ever-evolving event space that hosts everything from art exhibits to weekly Sunday brunches with a ragtime band. Try the Peruvian-style ceviche or Puerto Rican yuca mofongo at Booty’s(pictured; 800 Louisa St.), which serves a global street food menu.
Video: New Orleans Travel
Appeared as “The United States of Awesome: The Bywater, New Orleans” in T+L Magazine
Music City’s once-gritty 12 South district is on the rise, with 1920’s bungalows reimagined as locavore restaurants and stylish shops. T+L walks the line.
Go full Willy Wonka at Jeni’s Splendid Ice Cream, an Ohio import where the wackadoodle flavors include Riesling-poached pear and goat cheese with red cherries. Worth two scoops: “biscuits & peach jam,” inspired by the classic dish at nearby Loveless Café. 2312 12th Ave. S.
Three reasons we’d rather be in Florence right now: flaky cornetti, bracingly strong espresso, and that inimitable Italian sensibility. Here, how to fit in—plus a few places to get your fix.
The Locations: Take in the scene at Chiaroscuro, home to 30-minute coffee-tasting classes; the wood-paneled Caffè Cibrèo, where Isidoro Vodola has been perfecting his drinks for 25 years; and Caffè Florian, which recently added an airy art gallery.
The Look: Leather handbag by Salvatore Ferragamo. Cashmere-and-silk scarf, Loro Piana. Leather iPad case, Etro. Cat-eye sunglasses, Persol. Calfskin wallet, Bulgari. Lipstick in Scarlett, Dolce & Gabbana. Nine-karat rose-gold ring, Pomellato.
In Melbourne, the latest wave of buzzy restaurants and bars share a common menu item: virtue.
One more reason to love Australia’s second city: a string of new establishments that are on a mission to pay it forward—without force-feeding the matter. Boho-chic hangout Shebeen serves up a globe-trotting menu of craft beers and cocktails, then hands 100 percent of its profits to charities in developing countries. Order a Sri Lanka–made Sinha Stout, for example, to support Room to Read, which helps develop children’s literacy skills throughout Asia and Africa.
The tealike beverage is a favorite Argentinean tradition (even Pope Francis loves it), but it comes with a set of unwritten rules. Juan Carlos Cremona, owner of La Martina de Areco (54-23/2645-5011), a café in San Antonio de Areco, outside Buenos Aires, explains the ritual.
1. In groups, a cebador (leader) is chosen to serve everyone. He or she heats water to just below the boiling point, then pours it into a flask.
2. The gourd—a dried squash or a wood-lined metal goblet—holds the ground yerba maté leaves. Purists use a sieve to remove twigs.
3. The cebadormoistens the grounds to release the flavor, inserts a bombilla (straw), adds more water, and passes the gourd to the first drinker.
4. On your turn, sip with gusto. Some add sugar or honey, but real gauchos take it amargo—bitter. When done, say “gracias” and pass it along.
5. Hungry? Locals often enjoy their maté with galletas dulces (sweet pastries).
Q: Are there any foods that will help me fight jet lag? —George Frank, Brooklyn, N.Y.
A: Even more than foreign-transaction fees and data-roaming charges, jet lag is the bane of international travelers. Resetting your internal clock to a new time zone can be a days-long process. Fortunately, there are ways to ease yourself onto a new schedule—and what you eat and drink can play a key role.
Most good restaurants in the United States expect to turn over a table two to three times each night—that means they anticipate a party of two will stay for about an hour and 45 minutes (four-tops are usually allotted two hours). So once you’ve paid your bill, try not to spend the next hour nursing your final sip of wine. Internationally, diners enjoy a more leisurely pace. In Italy, for instance, experts say it’s virtually impossible to overstay your welcome. In countries from Australia and China to Argentina, meals typically run a full two to three hours. If you don’t know the protocol, look to the waitstaff for cues. They’ll let you know when your time’s up.