With bars adding social-sipping options to their cocktail lists, there’s even more excuse to grab a straw and join in. Here’s a roundup of four New York City spots to find communal intoxication at its best.
May 2010 Archives
Well, kids. I'm off. Today is my last day at Traveler. I've been at the mag for nearly five years, during which I've selflessly chatted up cute chefs, taste-tested cocktails, and scouted out new restaurants. All for you.
The biggest hits from the 10-course, $35 Nonya Dinner at NYC's Double Crown.
Boston's Ames Hotel is about to get even buzzier, with the launch of Woodward Park, their open-air patio restaurant and bar. On the menu: pork belly with pickled rhubarb and spring onions, and pitchers of cocktails.
Caesar or Cobb won't be found on the pages of new cookbook Mixt Salads.
My good friends recently returned from a bachelorette weekend in Nashville (no strippers or feather boas, thank you), and happily reported that the Music City has dusted itself off and is recovering.
A little last-minute, but should you find yourself in New York tonight with cash to spare, there is a very worthy (and delicious) event you should check out.
Former Traveler editor Sara Tucker is on quest to launch a multimedia exhibit of her writing group's work at the Vermont Folklife Center in Middlebury this fall. She has a Kickstarter campaign to help the group get to their $5,000 goal, with a deadline of July 13th.
Oh granola bars. So portable, so delicious...and yet so often high in calories, saturated fat, high fructose corn syrup, or unpronounceable soy-derived ingredients. But lately I've been spying plenty of better options.
Earlier this year, New York bestowed the designation of Best Cocktail Bar on The Summit Bar, an establishment that I had never heard of. This is notable because, while I am hopeless at many things (fixing bikes, financial planning, self-sufficiency), I am quite good at cocktail-ing.
The 60-year-old Canlis restaurant is known for its strong emphasis on local ingredients and simple, elegant preparations. Mark Canlis lets us in on his kitchen blackbook.
One of our favorite overseas food-lovers recently returned from a jaunt to Singapore. She sent us her suggestions on the best places to detox, retox, and feast in Asia's street food capital.
Despite the fact that Char No. 4 been praised by everyone from the sadly departed Gourmet to the New Yorker (not to mention our own Hot Tables list), it remains wonderfully un-sceney.
While Jamie Oliver has been staging a very public campaign to ban fries and pizza from one city's schools, chef Bill Telepan has quietly been working in New York City cafeterias.
Four Seasons' new food and beverage philosophy: develop stand-alone restaurants that have their own personalities - no celeb chef outposts, no ho-hum menus.
Once the James Beard Award winners sober up from a night of celebrating one of the most acclaimed awards in the food business, you'll want to be first in line to sample the best of the best.
The Four Seasons is overhauling its food and beverage programs worldwide, steering away from glossy, bland dining rooms and opening serious, stand-alone restaurants.
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