Food + Drink
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.
How to taste your way through Israel’s capital of cool? We asked the habitués of this historic quarter of food stalls and cafés for their picks.
Naeel Husein, Produce Vendor: “I eat at Miznon almost every day. It’s close to Carmel Market and serves pitas stuffed with grilled meats and vegetables.” 30 King George St.; 972-3/631-7688. $
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.
Best Places to Eat Like a Local
America’s Coolest Coffeehouses
Saving the Vienna Coffee Houses
Photo by James Wojcik
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 cebador moistens 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).
How to Order Wine with Dinner
17 Airline Snacks We Want to Eat Right Now
Trip Doctor: How to Bring Back Food Souvenirs
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.
Travel Etiquette Do’s and Don’ts
Worldwide Guide to Restaurant Tipping
Craziest Travel Confessions
Have a travel dilemma? Need some tips and remedies? Send your questions to news editor Amy Farley at firstname.lastname@example.org. Follow @tltripdoctor on Twitter.
Photo by iStockphoto
Looking to book a Shanghai street-food tour or a Provençal cooking class? Let these new food apps and sites take care of the legwork.
Best For Tailored Recommendations: Peek
Like an OpenTable for guided activities and food crawls, Peek (free; iOS) provides direct booking service straight from the app or website. Its real strength lies in its carefully curated content—all outings are vetted by Peek staff or trusted tastemakers. Take a quick personality quiz for customized suggestions.
Why Foodies Love It: Unique offerings—a dinner cruise on the Thames in London; a coffee plantation visit in Maui—are the rule, not the exception.
Gone are the days of rushing through security and jumping straight onto your flight—you can thank the TSA for that. “Travelers are spending more time in airports than ever,” says Frank Sickelsmith, vice president of restaurant development for HMS Host, one of two major firms that turn airports into epicurean hangouts. The upside? “Now they can have a full sit-down meal instead of grabbing and going.” And that’s where innovators like Sickelsmith come in.
The winners, according to our annual reader poll.
Virgin America 82.08
JetBlue Airways 74.18
Hawaiian Airlines 71.59
The demise of free meal service in economy class has meant the rise of better buy-on-board options. To wit: Virgin America earns raves for its on-demand dining via seatback touch screen and snacks from home-grown artisanal brands, such as San Francisco’s Humphry Slocombe ice cream. JetBlue is a favorite for its Terra chips and boxed meals (try the roast beef sandwich); starting in June, Mint seat fliers can sample a small-plates menu by New York’s Saxon & Parole. Hawaiian Airlines bucked the cost-cutting trend: it’s the only U.S. airline to still serve complimentary meals on domestic flights in coach. The onboard snack bar keeps it local, selling everything from Spam musubi to macadamia nuts.