Baur au Lac, an iconic, 175-year-old hotel in Zurich, extends its clean aesthetic to Baur’s—a brasserie containing a dining room, cocktail bar, and adjacent cigar lounge.
There’s a problem over in the produce aisle: they’re running out of bananas.
Steinbeisser—an Amsterdam-based “experimental gastronomy” brand that prioritizes the use of recycled non-plastic materials such as stone, wood, and metal—has brought together over 40 artists and craftspeople for its jouw… initiative.
The new talk of the town is the much-anticipated JW Marriott Edmonton, which opened its doors in August.
Twenty years ago, the name Pourcel was front-row centre on every foodie’s top-chef list. There was not one but two Pourcels, brothers Jacques and Laurent, both chefs and identical twins at that.
A Rome-based firm, created the three-storey restaurant to reflect both the tiled styling of the branches of VyTA in Italy, as well as the kitsch that defined Covent Garden in the ’60s and ’70s.
The Atlantis is a resort of epic proportions, offering all the elements necessary to achieve a balance of relaxation and adventure.
Publisher Assouline wants to give you a cozy, stimulating experience with its “book corners.”
Ken Babstock reviews Sontag: Her Life and Work by Benjamin Moser and Testosterone Rex by Cordelia Fine.