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Q+A with Soccer Star Tim Howard About How #LoveTravels

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In June, Marriott International launched its #LoveTravels campaign, encouraging LGBT travelers to feel at ease while staying with Marriott brands during their travels. Today, the company announced that it is broadening the message to individuals of any orientation, with an expanded lineup of celebrity endorsements such as soccer star Tim Howard and fashion maven Angela Simmons.

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Q+A with Country Music Singer-Songwriter Lee Brice

201408-hd-lee-brice-q-and-ajpgJust weeks before the release of his new album, I Don’t Dance, singer-songwriter and South Carolina native Lee Brice sat down with T+L to talk Charleston, Music City, and life on the road.

Q: What can fans expect from I Don’t Dance?

A: The new album is very dynamic. It’s diverse in that it mixes all the different types of music that I grew up listening to. I’m such a country guy at heart, and I can’t not be a country man singing country music, but there are little dazzles of the things that I love in R&B and the things that I love in rock, and blues, and gospel music. Some of that stuff comes through on the record. And then just be ready for a very personal record. I try to tell the truth on it. 

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The Way I Travel: Phil Winser

Phil Winser

Phil Winser, restaurateur and co-owner of N.Y.C. hot spots the Fat Radish, the East Pole, and the Leadbelly, reveals his travel essentials—and his favorite destinations.

Sense of Adventure

My father used to organize expeditions for the Royal Geographical Society in London, taking scientists to remote places—caves in Brunei; Oman’s Wahiba Sands. I still use his Globe-Trotter suitcase. It reminds me of old-​world travel, when exploration was at the forefront of excitement.

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The Way I Travel: Laura Prepon

Laura Prepon

Laura Prepon, actress starring in the Netflix original series Orange is the New Black, reveals her travel essentials—and her favorite destinations.

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The Way I Travel: Lena Hall

Lena Hall

Lena Hall, Tony Award–winning performer in Hedwig and the Angry Inch and lead singer of the Deafening, reveals her travel essentials—and her favorite destinations.

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The Way I Travel: Carter Cleveland

Carter Cleveland

Carter Cleveland, founder and CEO of Artsy, a next-generation online resource for contemporary art, reveals his travel essentials—and his favorite destinations.

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Q+A: Heidi Brown Discusses Flexible Airfares and Up-and-Coming Website, OptionsAway.com

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At Travel + Leisure, we love hearing about services that bring a refreshing level of ease and flexibility to booking travel. Enter OptionsAway.com. Started by Rob and Heidi Brown, a team of financial experts-turned-travel addicts, the site was born from their frustration over missing great travel opportunities because of fluxuating airfares. They used their knowledge in options pricing and applied it to air travel—and it's working. We sat down with co-founder Brown to find out more. 

Q: How is Options Away disrupting travel?
A: Options Away is offering an opportunity that has never been available to consumers before—the ability to lock-in airfares while they finalize their travel plans, and do so across multiple airlines. It is disruptive in the sense that we have actually begun to transform the way people plan and book travel. Travelers can hold prospective flights by paying a small fee and eliminating the need for immediate booking. With such a low cost and no commitment to purchase plane tickets, Options Away travelers can hold several flights at once.

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Q+A: The Gloaming's Thomas "Doveman" Bartlett

With an unintentional Radiohead reference for a name, and a rapidly expanding fan base that includes the prime minister of Ireland, The Gloaming is not your typical world music chart-topper.

In just the past three years, the five-man, Irish/American group (Dennis Cahill on guitar, Martin Hayes on the fiddle, Caoimhín Ó Raghallaigh on hardanger fiddle, Thomas “Doveman” Bartlett on piano, and Iarla Ó Lionaird providing vocals) has played to sold out crowds at international venues like Dublin’s National Concert Hall, won the approval of mainstream critics at The Irish Times and The New Yorker, and most recently, put out a debut album that simultaneously pays homage to Celtic melodies and innovates Irish folk music for the modern ear. Bag pipes and Riverdance, this is not.

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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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Q+A: Vietnam-born Chef Thang Pham Talks Cooking in Barcelona

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Chef Thang Pham—born in Vietnam, raised in America, running a kitchen in Barcelona— presents the world on a plate, the summation of his influences wrapped in a banana leaf: his mother; his childhood best friend who welcomed him into an African American southern home; Washington, D.C.’s Anne Cashion; his Catalan present. Pham’s restaurant “Me” (Vietnamese for Mother), is in Barcelona’s Eixample neighborhood. Here, this architect-turned-Cordon Bleu graduate presents nimble plates for a sophisticated audience.

Q: How did you end up in BCN?

A: Having studied architecture, I came here because of Antonio Gaudi and I stumbled upon Ferran Adria and all those fantastic chefs—it was a very creatively rich atmosphere. My plan was to stay here a year—13 years ago!  Spain has an absolutely amazing the sense of passion for and quality of product that is unrivaled—the black pork, all the seafood, even the artichokes. The reverence for simple, quality food is unique.

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