T+L Reports: Mangia, Milan
Fashion and food go together like...well, traditionally they don't. And yet the most body-conscious of industries seems to have a taste for the culinary world. Dolce & Gabbana joined forces with another long-established Italian duo, Martini & Rossi, to launch Martini Bar (15 Corso Venezia; 39-02/7602-8485), in the courtyard of the designers' three-floor men's emporium. Regulars at the sleek restaurant (part 18th-century palazzo, part seventies disco lounge) include Victoria and David Beckham and Boy George, as well as supermodels who have actually been spotted eating carbs—fresh pasta, no less. • Roberto Cavalli chose Milan's Sempione Park as the site of his ultramodern, glass-walled Italian fusion restaurant, Just Cavalli Café (Viale Camoens; 39-02/311-817). The décor changes regularly—fur chairs featuring the designer's trademark animal prints one season, Asian prints the next. Goldfish swim about in bowls that double as centerpieces. • On a smaller scale, Krizia (23 Via della Spiga; 39-02/7600-8429) has opened a vest-pocket bar to revitalize shoppers at its revamped boutique. —James Patrick Herman
Martini Bar, Milan
A love child born of the union between Martini and Dolce & Gabbana, this bar at the back of the menswear department of the world famous boutique is a beacon for models, entertainers, and soccer stars, who come for the à la carte cocktails and gourmet paninis. Decked almost entirely in black, the barroom has a blood red starburst Murano glass chandelier on the ceiling and red dragon on the mosaic floor. The garden room and patio are slightly more casual but formal attire still recommended.
Just Cavalli Hollywood
Established by fashion stylist Roberto Cavalli, this steel and glass restaurant and club at the foot of Torre Branca in Parco Sempione remains a hot spot for the international jet set. Semi-circular, predominantly black, decorated in faux animal cushions, and sporting a cutting edge light and sound system, the venue holds up to 1,200 people and during fashion week, perhaps more, but only the most exclusive get in. The menu has designer versions of Italian specialties like sautéd fillet of turbot with almond crunches, fresh tagliolino with fresh white alba truffle, and Piedmontese steak tartar, at a high cost.