The fashion-forward Neubau district is a hub of inventive boutiques, buzzy restaurants, and the city’s top museums.
Bisovsky: The appointment-only atelier of Susanne Bisovsky, who trained under Vivienne Westwood, sells dramatic couture and ready-to-wear pieces, inspired by traditional Mitteleuropa costume. 13/6 Seidengasse.
Park: This concept store showcases high-profile labels (Martin Margiela; Raf Simons) plus such up-and-comers as Paris-based Damir Doma. You’ll also find art books, Hans Wegner chairs, and brooches made from safety pins. 20 Mondscheingasse.
Lena Hoschek: At the intersection of rockabilly, punk, and Mad Men lies Hoschek’s boudoir-like boutique. The dirndls, dresses, and flowy blouses—ideal for hourglass figures—hit just the right classic-modern note. 17 Gutenberggasse.
Hirsch & Kamel: This new upscale gastropub serves traditional Viennese comfort food with Persian flourishes. Our pick: veal meatballs with pistachios served over mashed potatoes. 6 Stuckgasse.$$
MuseumsQuartier Wien(pictured): The former Hapsburg stables have been transformed into a cultural space with concerts, theater, and plenty of people-watching. Don’t miss the Leopold Museum, home to iconic works by Gustav Klimt and Egon Schiele. 1 Museumsplatz.
Attention San Francsico foodies: a wave of new restaurants is hitting Hayes Valley in time for the opening of the neighborhood’s $60 million SFJAZZ Center(pictured), slated for January 2013. Dobbs Ferry is a new bistro that marries West Coast cuisine with old school, small-town New York style. (Owners Scott Broccoli and Danny Sterling hail from Dobbs Ferry, New York and the restaurant pays homage to their East Coast roots).
Thai classics are served up at Lers Ros, which has a robust menu featuring unexpected dishes, like garlic frog and chicken entrails with basil. Classic cocktails and seasonal-inspired small plates are the rage at Two Sisters Bar and Books. For the area’s best bread pudding, Schulzies(pictured), an outpost of the Venice location, is a must: the bread bar offers 108 different flavors of the dessert.
Photos courtesy of Mark Cavagnero Associates and Schulzies
The sixth-century Hagia Sophia (a basilica turned mosque turned museum) retains its jaw-dropping 180-foot dome. We asked true travel pros what to do nearby. Want to share your expertise? Join our community on Facebook at facebook.com/travelandleisure and at Twitter @TravlandLeisure.
“The most authentic Ottoman cuisine can be found at Matbah(6 Caferiye Sk.; $$), where you can eat on a terrace and look out to Topkapi Palace.” —Mine Demiroren, via Facebook
While this robot is no Rosie, airlines are taking tips from the Jetsons with the SkyMaxSkytender, an on-board robot bartender.
The Skytender trolley is similar to current airplane trolleys, but works as a mobile drink dispenser. The innovation can prepare up to 15 different drinks, from steaming mugs of coffee to iced tea, and even cocktails. Airlines can choose from over 100 different beverages and flavors, so plan to be surprised.
Earlier this year, I took a weeklong anniversary trip to San Francisco, Napa, and Sonoma with my husband, Lee, an academic who gets hives at the thought of anything luxurious. Keeping him comfortable meant mixing extraordinary meals with unexpected finds and cheap local favorites. Here’s the best of our high-low itinerary that kept both of us satisfied.
Ever wanted an authentic meal abroad, but you can barely speak the language, let alone dare to stray off the map? That’s why Travel + Leisure and CNN teamed up for our series 100 Places to Eat Like a Local. For the next few months, we are gathering tips from chefs, editors, and iReports from you to pinpoint the best local food around the world.
This week we are highlighting a fish market in Abu Dhabi, brought to us by iReporter Sean Blake. Sean knew no one when he moved to the Untied Arab Emirates in 2011, and so set out to photograph 30 kitchens in 30 days, familiarizing himself with the people, culture, and, of course, food.
Sean’s freshest find came from the Al Mina Fish Market. “They take the fish right out of the water and you can buy minutes old,” he said. “They will have it prepared and cooked right there.” Talk about sea-to-table! Not only can you watch your food get cooked, you actually get to choose which swimming fish to eat. In addition, many of the market’s fish cleaners have been working there for over 25 years. It is as if you are going over a friend’s house for dinner, as long as your friend is an amazing cook who lives down by the pier.
Have your own favorite local joint? Share your own iReport for a chance to be featured on our blog!
Maria Pedone is a digital editorial intern at Travel + Leisure.
The mountain is open at Jackson Hole and eager skiers who’ve been watching the Wyoming weather (to summarize: snow and snow and more powdery snow) will be happy to hear that getting to the Tetons is easier this winter. United is flying directly from Newark and San Francisco and Delta has added direct flights from Minneapolis, bringing the number of cities with direct service to the valley up to nine.
Intermediate skiers (me!) get a little love from the notoriously Black Diamond-heavy resort, too. A recently completed detachable quad lift opened last week to sweep Blue Trail skiers (me!) up to mid-mountain in just three and a half minutes. The Casper trail network has been expanded and buffed and more than half the blue trails are open, even this early in the season, because of the benevolent snow gods have dumped over 130” so far—more than at any other Rockies resort.
It’s been a bad year for Donald Trump when it comes to elections.
His latest voter-based imbroglio, however, has less to do with Washington, and more to do with hotel bars, golf and feisty farmers.
The real estate and resort mogul recently banned Glenfiddich whisky at all of his properties, reportedly after taking offense at some implied opposition to his new Trump International Golf Links in Aberdeenshire, Scotland. (The resort has no hotel yet: one obstacle is Trump’s dispute with a neighboring wind farm project, but that’s a whole other drama.)
Graydon Carter, the Vanity Fair editor-in-chief who moonlights as a restaurateur, has a Midas touch when it comes to reviving classic New York spots. He brought the Waverly Inn back to life in 2006, and Monkey Bar shortly thereafter. His latest transformation, with partners Emil Varda and Brett Rasinski: the West Village’s Beatrice Inn(285 W. 12th St.;$$$$), a 1950’s-era Italian restaurant turned nightclub turned chophouse. Here, Carter dishes on what it takes to succeed, the perfect sound track for eating steak, and more.
What to expect at the Beatrice Inn: This is downtown, so we don’t serve traditional huge steaks. Brian Nasworthy, a former Per Se sous-chef, runs the kitchen. There are a lot of salads—my wife demanded that.
Favorite New York chophouse:Keens Steakhouse(72 W. 36th St.; $$$). It was the hot place in the late 1800's, and it is still packed. The food is wonderful, and the drinks are hearty. I have the roast beef twice a year.
Prefer off-the-radar eateries to flashy, five-star affairs? That’s why Travel + Leisure and CNN teamed up for our series 100 Places to Eat Like a Local. For the next few months, we are combining iReports from you with chef and editor finds to give you tips on the best local food around.
Ever wonder where to get amazing Chinese food in Philadelphia? Chinatown might be a good guess, but how do you choose from the countless noodle houses lining the streets? Thankfully, we discovered Nan Zhou Noodle House (brought to our attention by cathybranch). Nan Zhou’s noodles are hand drawn and made to order, meaning you get to choose how you want them- broad or narrow, thick or thin. You can also pick from an array of proteins- from clam or shrimp to ox tail or lamb- to customize your dish.
Our iReporter suggests spicy pig ears to start while your noodles are being prepared. A few more insider tips- Nan Zhou Noodle House only accepts cash, so make sure to stop by an ATM on your way there. This joint is also BYOB, so while they do not sell wine or beer, you are welcome to bring your own to enjoy. Happy slurping!
Have your own suggestion for eating like a local? Share your iReport today!
Maria Pedone is a digital editorial intern at Travel + Leisure.