It's past 9 p.m. in Miami—the fashionably late latin dinner hour.
A Lamborghini shimmers its way through Philippe Starck’s Easter Island–esque columns at the sleek condo complex Icon Brickell. Behind the Lambo trails a tomato red Porsche, then a Jaguar the color of enameled kale. My boyfriend, Barry, ogles the parade of conveyances. I fix my gaze on the stilettos that descend from the cars: Louboutins and metallic Jimmy Choos, steeper than anything spotted even in Moscow. The killer heels, and the men with fat wallets who love them, head inside past the soaring black-onyx bar, into the dining room of a new Mexican restaurant called Cantina La Veinte.
In the six years since Albert Adrià left El Bulli—the world-famous restaurant of his brother, Ferran, which closed in 2011—the Spanish chef has become an icon in his hometown. And his five restaurants, including his latest, the Mexican Hoja Santa ($$$), have turned the once run-down El Parallel district into a culinary hot spot. A month away from the debut of his cocktail school, Adrià reveals his local haunts to T+L.
He’s the first-ever winner of the televised cooking competition, Top Chef Just Desserts, and this Saturday, his new pâtisserie opens in Palo Alto, California. Pastry-chef Yigit Pura talks to T+L about passion, pastries, and the importance of pursuing your dreams.
For more than a decade, Marrakesh has been the Moroccan destination on everyone’s list, with its ever-more-luxurious hotels, nightclubs, and attainable whiff of the exotic. Fez, about 240 miles northeast of Marrakesh, was often an afterthought. Those who went there raved about the medieval medina—still totally inaccessible to cars, still genuinely Moroccan. But with few upscale places to stay, conservative Fez was never more than a quick stopover.
Celebrity chef Maneet Chauhan is finishing her year on a high note. In addition to regularly appearing as a judge on Food Network’s Chopped, she recently opened her debut restaurant, an Indian gastropub in Nashville’s Gulch district. Now a self-proclaimed “Nash-Yorker,” with a touch of the travel bug, she sat down with T+L to talk TSA agents, Diwali, and and Music City’s new food scene.
I have schlepped my kids everywhere: Provence, London, Northern Italy, Southern Spain, Budapest, Iceland, and, most recently, Marrakech. Sure I love expanding their horizons. But, the pressure to accommodate their decidedly non pint-sized needs can become tiresome. I guiltily longed for the old days; specifically pre-parenting romps in Paris as an unencumbered culture vulture. Wait, why not dump the kids with the in-laws and jet off with my husband for 96 hours of Franco-fabulous freedom? Our fourteenth wedding anniversary was looming. Selflessnes be damned.
The answer is yes.
Fans of the re-emerging show can indulge in a damn fine cup of coffee and a warm slice of cherry pie at Twede’s Cafe in North Bend, WA (aka the Double R Diner). Pro-tip: order it with a side of vanilla ice cream. Not planning on visiting the Pacific Northwest anytime soon? Twede's ships the pie anywhere in the U.S. Place your order soon to win at all of your holiday parties.
You do it. I do it. We all at one point or another have taken Instagram photos. Food and culture have always remained intertwining emblems of travel and as our social media driven world has grown, so has our love of sharing our experiences. In light of the upcoming holidays, where there’s an inevitable increase in traveling and dining, why not amp up your food photography (or phoneography) skills with these great tips and tricks.
Find the light. The best food photography is taken near a window during the day (see above). The window creates a soft, natural filter, making dishes appear crisp and cool.
The Mark Hotel is at it again. After its quirky pedi-cab service in the summer, the hotel is launching a special holiday treat, just in time for Thanksgiving. The Mark Cocoa Kiosk will offer a special recipe with Jean-Georges Cocoa, no less, with a dollop of whipped cream and Valrhona dark chocolate shavings, complimentary to hotel guests.