Ever stayed at an airport hotel? I have. Talk about bleak. Think Lubyanka prison without the charm. Vending machines instead of restaurants. Guest rooms with all the warmth of a doctor's office. But Hilton Hotels & Resorts thinks it's time to change all that, to give airport hotel guests the comforts they would expect in a full-service property. Here's how:
Though, in the last 18 months, three initial hotels in Bangalore, The Maldives and Goa already existed under the umbrella, 13 other properties have now come in from the rain and apparently six more are already in development.
Phil Anderson, general manager of the Whiteface Lodge in Lake Placid, New York, is swimming against the travel-industry current, but he thinks it's the right direction to go. While many airlines, hotels, and cruise lines are increasingly "unbundling" their prices by adding numerous surcharges and fees so they can advertise an artificially low base price, Anderson has recently implemented a new pricing policy that is nearly unheard-of: the price you're quoted is the price you pay.
"It's counter-intuitive compared to what everyone else seems to be doing," Anderson told me, "but if a guest thinks he's getting a rate of four hundred and fifty dollars, why should his total be five hundred and thirty-one? Why nickel-and-dime people?"
So in an experiment this past summer, Anderson began quoting all-in-one rates that include the room, the resort fee, state tax, and occupancy tax....
Designed by Arch Group, a Russian architect firm, the Sleepbox takes the Japanese capsule hotel concept—which, quite frankly, gives me claustrophobic panic attacks just thinking about—mixes in some serious Fifth Element–reminiscent design, and gives you a (tiny) space that could actually be tolerable (and affordable) in a pinch, though definitely for short stays only.
Wall Street Journal | On the fifth anniversary of Hurricane Katrina, tourism in New Orleans is growing at one of the fastest paces in the U.S., but it remains a fraction of its pre-hurricane levels.
In 2004, New Orleans saw a record 10.1 million visitors; in 2006, post-Katrina, the number had dropped to 3.7 million. But 7.9 million tourists visited New Orleans in 2009, and of the 25 top U.S. destinations, New Orleans had the second-highest growth of revenue per available room in the first half of 2010, according to a report from hotel-industry research and consulting firm Smith Travel Research Inc. (...)
Kelly Schulz, a spokeswoman for the New Orleans Convention and Visitors Bureau, a nonprofit that promotes tourism in the region, says next to rebuilding infrastructure, the biggest challenge the tourism industry faced post-Katrina was "convincing people that it was safe to come back." Photo credit: Philip Scalia / Alamy.
Frédérique Birkemeyer, Marrakesh’s “queen of caftans” and owner of the Intensité Nomade boutique, offers a few tips on finding and wearing the right tunic anywhere, from a souk to Saks. Size up the shoulders and examine the embroidery. Like a dress, Birkemeyer explains, “a beautiful caftan is shown by its cut and its finishing.” The fabric should drape well from the shoulders. The embroidery, preferably done by hand, should be smooth and even. Take a close look at the sfifa (a band of needlework) and any rows of silk knots used as trimming.
Want a way to maintain your highbrow tastes while cooling off this summer? Gourmet and artisanal ice pops are popping up across the country. These aren’t your kids’ red dye #5 white-shirt-oblitterating coolers either—they’re high-class, big-flavor and the most fun you can have on a stick.
Loco Pops, Chapel Hill, NC This triangle area—that’s Raleigh-Durham-Chapel Hill—establishment serves a daily selection of both water- and dairy-based pops to satisfy every palette. Adventurers should try the Mango Chile pop for a sweet and spicy treat. Follow them on twitter @locopops for daily flavors and promotions.
Trendy as they may seem, I am a big fan of food joints with a singular focus: concentrate on just cupcakes, and you’re bound to have great ones. Only mac n’ cheese? Yes please. There will always be flash-in-the-pan imposters, but the greats stick out—and stick around. A visit to the February-opened, Lower East Side-situated Meatball Shop is simultaneously an exercise in control and an embarrassment of riches: with a meatball-only menu and seemingly endless ball, sauce, and cheese combos, this uni-concept resto is anything but limited.
New York Times | In the middle of a cool, cloudless Parisian afternoon, light was pouring into my guest room from a turn-of-the-century courtyard in the 10th Arrondissement. I clambered up to the loft bed, suspended above dark oak floors, and stared at the textiles shop sign swinging in the courtyard through the large, almost floor-to-ceiling windows.
A bottle of Bordeaux was breathing; other amenities included a pantry stocked with cereal, milk and yogurt. I also had a phone number to call if I needed dinner recommendations or, perhaps, extra shower gel. But I was happy sitting at the window, nodding at my new neighbors as they wheeled their bikes onto the street and headed into the cafe-lined Marais.
Hotel guests pay handsomely for such perks, but I wasn’t in a hotel. Nor was I in some vacation rental. I was in the home of Julien Szeps, a 26-year-old chef whom I met through a new kind of short-term rental service called AirBnB.com. And the studio apartment was only 65 euros a night, about $80 at $1.23 to the euro. Not bad for an entire apartment with a full kitchen and bathroom, less than 10 minutes by foot from the Louvre. (Image credit: AirBnB.com)
Ever wonder where that sudden craving for pork belly comes from while perusing the latest it restaurant’s menu? It may have less to do with spontaneous pig lust and more to do with what—and how—you’re reading.
“Menus are essentially mini-billboards,” says Brian Buckley, a chef-instructor at the Institute of Culinary Education in New York City who teaches a class on opening restaurants. And like all advertising, plenty of forethought goes into the concept, design, and execution.
A major tactic: menu layout. “Restaurants use boxed items to single something out as the specialty of the house or the evening,” says Buckley. Of course, these specials are often big-ticket items, or dishes that the house has a vested interest in selling.