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Hotel Offers Farm-to-Table Baby Food Menus

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If you bring your family to a top luxury resort, it's only natural to expect the finest culinary offerings. But while you feast on organic grass-fed filet mignon, your baby is usually stuck with the glass jar purees you brought from home. Esperanza, an Auberge Resort, in Cabo San Lucas, aims to change that. The property recently rolled out a farm-to-table menu just for little ones with ingredients sourced from local farms and the resort's gardens. Among the highlights: pear with banana and cinnamon, baby carrots and zucchini, and baked sweet corn and parsnip carrot. I wonder if they deliver?

Clara Sedlak

Clara Ogden-Sedlak is Special Projects Editor at Travel + Leisure.

Photo courtesy of Esperanza, An Auberge Resort

Vienna, Old and New

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The city of waltz and opera also shimmers with cultural innovation. Christoph Thun-Hohenstein, head of the Museum of Applied Art, and his art historian wife, Karin, take in its highlights.

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Summer Trend: Cocktails with Tea

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Hearing words like "smooth," "smoky," and "floral" might bring to mind thoughts of bourbon, tequila, or gin, but those terms could also describe roobios, green or black teas. The subtle similarities between teas and spirits make them perfect companions in a cocktail. Across the U.S. this summer, mixologists are capitalizing on this trend by infusing cocktails with everything from chamomile to Darjeeling.

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Q+A: Singer (and Soon to Be TV Star) LeAnn Rimes Talks Travel with T+L

After teaming up wtih LeAnn Rimes to DJ the performance of her new single, "Help Me Make it Through the Night," Wednesday on The View, I sat down with the Grammy Award-winning singer to get her travel picks. And don't miss the debut of LeAnn & Eddie, airing tonight at 10:30 p.m. EST on VH1.  

Q: You guys are on the road so much. What’s an ideal Saturday when you’re home in L.A.?
A: Riding Eddie’s Harley to Malibu, then ending the day at Moonshadows, a waterfront spot with freshly caught seafood, or Malibu Country Mart. There’s an amazing Greek restaurant there called Taverna Tony—we always get the roasted baby lamb!

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Sugar Mogul Dylan Lauren's Candy Collection

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Sugar mogul Dylan Lauren recalls her global sweets pursuit.

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Travel Diary: Just Back From Shanghai

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Just back from China, T+L hotels & food editor Jennifer Flowers shares her best discoveries in this frenetic, hypnotic megacity.

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Chef’s Tour: Dallas with Matt McCallister

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The blue-eyed chef is making waves at his seasonal, Gulf-inspired restaurant, FT33—he even snagged a spot on Food & Wine magazine’s prestigious roster of Best New Chefs this year. We caught up with McCallister to find out his top local haunts in Dallas.

BreakfastSmoke’s Blueberry Pancakes and Smoked Brisket Cornbread Hash. ‘Nuff said.

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New Hotels from Soho to South Bank

Soho and South Bank

In the London neighborhoods of Soho and the South Bank, two properties with serious design pedigrees bring new forms and new thinking to the hotel landscape.

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The Ultimate British Columbia Road Trip

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The vast, epic landscape of British Columbia, from the Rockies to the Pacific coast, from backwoods encampments to wine country to the deluxe lodges of Vancouver Island--T+L embarks on a 750-mile Canadian road trip.

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Q+A: Chef Hugh Acheson Talks Savannah, Seafood, and His New Restaurant, The Florence

201407-hd-hugh-achesonjpgThis summer, James Beard Award-winning chef Hugh Acheson adds yet another restaurant to his growing Georgia empire. Following in the footsteps of his four existing Peach State successes, The Florence, Acheson's highly anticipated take on Italian cuisine, opened this June in a former ice factory, just minutes from Savannah College of Art and Design's campus.

Serving a menu of contemporary Italian fare infused with Southern ingredients (think a Sicilian fisherman's stew filled with fresh Savannah seafood or Neapolitan-style pizza piled high with local cheeses), the restaurant is a welcome addition to the coastal city's growing food scene.

Below, the Top Chef judge fills us in on his favorite Savannah spots, travel tips for foodies, and what diners can expect from The Florence.

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