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Are Dress Shoes With Jeans Acceptable at Most Restaurants?

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A: Though casualization has largely taken hold worldwide, there are still some restaurants where jackets (if not ties) are required. Avoid jeans at places with two or more Michelin stars, even if no dress code is listed. And don’t forget about the emphasis on smart in “smart casual,” particularly in fashion-forward cities such as Paris and Milan.

4 of 6: The number of New York Times four-star restaurants in New York City that require jackets.

Amy FarleyHave a travel dilemma? Need some tips and remedies? Send your questions to news editor Amy Farley at tripdoctor@aexp.com. Follow @tltripdoctor on Twitter.


Photo by iStockphoto

Bake Your Favorite New York City Desserts at Home

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It's more and more possible to bake your favorite desserts—from NYC or elsewhere—at home.

Jet-setters travel worldwide for regional delicacies—Japan for sushi, Cuba for sandwiches, Vermont for anything maple. Whether craving a New Orleans Cafe Du Monde beignet, a batch of brownies or cups of chocolate, there are mixes for millions of foodie fans to enjoy without mulling over airfare, packing, and passports. Just add water (or a few other pantry items).

For the sugar-loving, New York City-enthusiast—here are some specialties that originated in Manhattan venues and migrated to kitchens near and far:

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What Does America Taste Like? Colman Andrews' New Book Has the Answers

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Ever heard of schnecken? How about pawpaws? Me either. If the new book Taste of America (Phaidon, $29.95) does one thing, it will make you realize that you know a lot less about American food than you thought. (Answers: a raisin-studded cinnamon roll found in Cincinnati, and mango-like fruit native to the East Coast’s temperate forests.)

Written by Colman Andrews, the co-founder of Saveur and a former editor at Gourmet, this illustrated anthology includes 250 write-ups of foods that define eating in the U.S., broken down by category (baked goods, poultry, and condiments, to name a few). It’s a mix of specific products from specific brands (e.g. Butter Mints from Katharine Beecher) and more general entries, such as cherries and rainbow trout.

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Book Your Tickets Now for New York City Wine & Food Festival

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The feeding frenzy known as the New York City Wine & Food Festival is just days away. You name a culinary superstar, and chances are good he or she will be there: Daniel Boulud, David Chang, Alex Atala, April Bloomfield—the list goes on. (Even Whoopi Goldberg is making an appearance at a chicken-themed evening.)

While many of the big-ticket items are already sold out—including Martha Stewart’s cake-decorating class and a dinner with Eleven Madison Park’s Daniel Humm and Will Guidara—there are still plenty of ways to get a taste of what the fifth anniversary event has to offer.

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Dogfish Head Brewery Opens Delaware Hotel

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Dogfish Head Craft Brewery, based in the tiny town of Milton, Delaware, is now venturing into the travel world. In late spring 2014, these brew masters plan to open Dogfish Inn in downtown Lewes, at what is currently the Vesuvio Motel. The 16-room motel, which sits halfway between Dogfish’s brewpub and distillery in Rehoboth Beach and their production brewery in Milton, will serve as a warm welcome to visiting beer-lovers. Locals are buzzed about the opening as well—with no pub or restaurant on-site, nearby venues will be providing snack-relief.

Designers from Studio Tack in Brooklyn and Lighthouse Construction in Magnolia, DE will renovate the space, which promises to bring some laid-back “Dogfish vibes” to the beach town. Sound too chill? Pedal down the Breakwater Trail to reach the brewpub for a taste of those famed IPA’s—and opt for a taxi ride on the way back.

Maria PedoneMaria Pedone is part of the digital team at Travel + Leisure. Follow her on Twitter at @mariapedestrian.

Photo courtesy of Dogfish Head Craft Brewery

Smorgasburg’s New South Street Seaport Spin-Off

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The words South Street Seaport and hip have never been strung together by a New Yorker. That’s changing: the cool factor is rising in the cobblestoned historic district downtown, which was hit hard by Superstorm Sandy. Now in-the-know residents are watching outdoor movies, browsing pop-up shops, and sharing tables with tourists at SmorgasBar, a new spin-off of Brooklyn’s red-hot bazaar Smorgasburg. Through October, vendors cook up everything from lobster rolls to bulgogi burgers, while drinks such as bourbon-spiked slushies are served out of former shipping containers. That’s what we call precious cargo.

Photo by Martha Camarillo

New York Hilton Midtown Unveils Herb N’Kitchen, its New Restaurant Concept

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When the New York Hilton Midtown—the city’s largest hotel, at nearly 2,000 rooms—announced in January that it was doing away with room service, people were shocked. The reality: Hilton saw that today’s traveler preferred a quick meal at a reasonable price, and room service was losing money. It was time for a change.

Enter Herb N’Kitchen, the hotel's new lobby dining outlet, open from 6 a.m. until 1 a.m. It’s like an upscale grab-and-go cafeteria, offering everything from made to order gluten-free corn arepas to Pat La Frieda cheeseburgers. Also for sale: bottles of wine and locally made snacks, such as Tumbador chocolate-covered animal crackers from Brooklyn. In the adjoining room (which feels more like a restaurant), guests can have a hot buffet breakfast, or just enjoy their takeaway treats. And food from Herb N’Kitchen can be delivered to the room—it just comes in a paper bag.

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Submit a Taco, Win a Trip to Cabo

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So, you weren’t planning on celebrating National Taco Day on October 4? Or, did you not even realize that such a holiday existed?

This year, you’re going to want to celebrate. The Los Cabos Tourism Board has parterned with foodgawker to give bloggers the chance to win a getaway to Los Cabos, Mexico.

Now through October 4, users are invited to submit their favorite taco recipes with a photo for a chance to win a 4-day/ 3-night vacation for two and round-trip airfare from any major U.S. or Canadian city.

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Q+A: James Cluer, Mountaineer and Master of Wine for Qatar Airways

When Napa-based wine master James Cluer told his client, Qatar Airways, that he would be out of contact for a month and a half, the airline asked questions. Where was he going? And why for so long? Cluer disclosed he was planning to fulfill a lifelong dream and climb Mt. Everest (29,000 feet above sea level)—a trip that had been years in the making. Qatar Airways suggested he might want to conduct a wine tasting to learn how altitude affects the palette outside of a plane cabin. Cluer agreed. Enter a few seasoned sherpas.

The story is a funny one—either the ultimate marketing gimmick, or an extreme experiment in satisfying one’s curiosity. Turns out, it was the latter. Cluer and Qatar Airways both take wine seriously. The Doha-based airline has won numerous awards, including Best Airline Wine List, and all of its flight attendants are WSET certified and able to provide sommelier services. And Cluer has dedicated his life to the grape. In addition to consulting, buying, and selecting what wines to serve onboard Qatar Airways flights, he also runs 16 wine schools in the U.S. and Canada and operates a luxury wine tour business called Fine Vintage Ltd.

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Q+A: Sarah Simmons of New York City’s City Grit Culinary Salon

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One recent evening in New York City, I traveled to Memphis, and back. At City Grit, a culinary salon founded and nurtured and helmed by Food & Wine’s 2010 Home Cook Superstar Sarah Simmons, diners are invited to new tastes and experiences, often supplied by guest chefs who sometimes fly in just to make a single meal. It’s one of the coolest ways we know to travel and still stay at home.

The evening’s spotlight was on two Tennessee chefs, Michael Hudman and Andrew Ticer, whose restaurant Hog & Hominy blends Southern and Italian cooking, and has earned legions of pork-loving fans.

Tonight the duo is back. To celebrate today’s release of their new cookbook “Collards and Carbonara,” Ticer and Hudman are again firing up the stove at City Grit, with Simmons playing back-up. 

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