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Why we love it: An iconic spa resort remade as a chic, eco-friendly retreat

Highlights:
- A digitally disconnected philosophy that allows guests to unwind and engage
- Meals at the fantastic on-site restaurant included in the room rate
- Dark sky–friendly lighting and other sustainable design elements

The Review:
Once the preferred haunt of the American aristocracy, Castle Hot Springs, located just an hour’s drive northwest of Phoenix, attracted families like the Pews, Wrigleys, Vanderbilts, and Rockefellers. In 1945, John F. Kennedy even convalesced here, hiking the high-desert trails and soaking in the hot springs that have served as a place of healing for the native Yavapai tribe for millennia. A 1976 fire set the resort on the path to decline, but as of 2019, it’s back and wowing guests with old glamour and new green elements.

The resort, now freshly renovated, comprises a main lodge, 12 contemporary bungalows, and 19 cabins (complete with telescopes for stargazing), all designed by the team behind Sanctuary Camelback Mountain Resort and Hotel Valley Ho. Following the property’s “digital detox” ethos, rooms don’t have TV or Wi-Fi, but more than make up for it with luxurious bedding and deep-soaking tubs. When not relaxing in privacy, guests can dine on fresh, local fare at on-site restaurant Harvest (which works with more than 150 varieties of fruits and vegetables grown on the hotel’s organic farm) or take a dip in the 125,000-gallon swimming pool fed by the surrounding hot springs. Also on property are two natural soaking pools, a rock grotto, and a serene spa right next to the spring. For those who wish to venture off-site, the staff can arrange hikes or horseback rides through the Bradshaw Mountains.

Every Thursday between 9 a.m. and 4 p.m., local and California farmers gather at the Country Fresh Farmers Market. You can pick up fruits and veggies, and other edibles like honey, nuts, jams, and salsas. If you forget something, you can catch up with the Friday market that takes place at the Henderson Pavilion.

Guests who lounge too long on the Viceroy Zihuatanejo’s La Ropa beach can find instant relief at the resort’s six-room spa, which features a sunburn-soothing treatment of freshly picked aloe vera, Baja lavender, and organic chamomile. Nearby, the eco-conscious Playa Viva resort offers poolside yoga, healthy cooking classes, and body scrubs made with locally harvested sea salt. This appeared in the June/July 2013 issue.

Toronto’s St. Lawrence Market is crammed with 120 vendors, butcher counters, bakeries, ethnic eateries, and seafood shops. But there’s one reason why most people come here: the peameal bacon sandwich, which is dished up at the Carousel Bakery. It’s not really bacon—or at least not the bacon you usually eat—but rather tender, thicker strips of pork, cut from the loin and then rolled in peameal (like cornmeal but made from peas), and served on a kaiser roll with a swipe of mustard. It’s a porklicious treat!

East Coast Park is a wonderful stretch of seafront greenery containing plenty of trails where runners, walkers, cyclists, and in-line skaters can frolic in nature. There are shops where you can rent bikes and Rollerblades (just follow signs in the park), so come on down and join in the fun. If you’re feeling especially brave, try your hand at motorized wakeboarding—or just watch as a machine whips brave souls around the East Coast Lagoon (near the East Coast Seafood Centre) on a wire.

Who hasn’t daydreamed about being an astronaut at least once? Thankfully, Space Center Houston makes it easy to learn about the great beyond. It’s the area’s No. 1 attraction for international visitors and the first Smithsonian Affiliate in the greater Houston area. The center features more than 400 space artifacts and several exhibits related to the past, present, and future of America’s human spaceflight program. It’s also home to the world’s largest collection of moon rocks and lunar samples for public view, and offers guests the opportunity to go behind the scenes to see NASA’s Johnson Space Center.

The Morton brothers opened Lily’s in 1999 in the spirit of their grandmother, who greatly influenced them to a love of food and an appreciation of family. Modeled after her home, the dining room is a cozy place to spend an evening enjoying fine food cooked with love, surrounded by the ones you love. Menu highlights include Stuffed Pork Chops, steamed Prince Edward Island Mussels with Huntsman Cheese and Salmon Hash and Eggs. Sunday Brunch is a favorite with locals.

If you ask anyone in town where you can eat the best fried octopus fillets, the answer will be: Casa Aleixo! Facing Campanhã train Station, you can’t miss it, and you shouldn’t! Founded by a gentleman from Galicia, it was later bought by Ramiro Gonçalves and is now run by his son, Ramiro Gonçalves. Mr. Ramiro Gonçalves (the father) came up with the idea of doing the fried octopus fillets and to ensure quality he would go daily to Povoa do Varzim (35km North of Porto) to purchase the freshest octopus. And the tradition is kept by his son! Every meal is prepared in the “laboratory” (the kitchen) and wine comes from the “pharmacy” (wine cellar) and at the end of the meal you’ll be asked to move to the “torture chamber”, where you’ll drink coffee and pay the check!

A five-minute walk from Chacras de Coria’s central plaza, you’ll find Clos de Chacras, a charming historic winery that has been delicately restored. Owned by a winemaking family whose ancestors emigrated from Switzerland in the late 1800s, Clos de Chacras’ wine and cuisine both feature a touch of European flair. The restaurant’s menu is predominantly Italian mingled with hints of French sauces and familiar Argentinean staples and cooking styles. The dishes change with the seasons so that the freshest ingredients are used. The tasting menu offers four courses with three wines, or you can order a la carte. Artisan olive oil, cheeses, ice cream and jam complement Clos de Chacras’ Gran Estirpe wine. In the warmer months enjoy alfresco dining on the patio, or move inside by the cozy fireplace on chillier nights. Monte Libano S/N, Lujan de Cuyo, Mendoza; +56 261 496 1285

Visitors to Philadelphia should not miss out on an iconic local treat—the soft pretzel. Sure, you can find them pretty much everywhere in Philly, but the real deal is baked fresh daily. At the Reading Terminal Market, go to the place where they’ll roll and twist the dough right in front of you—Miller’s Twist—where the soft pretzels are fresh, hot, and buttery (and beyond delicious). Locals line up here daily for fresh soft pretzels and pretzel dogs (hot dogs rolled inside a pretzel bun). There are only fresh pretzels here, still warm from the oven, baked to golden perfection, and brushed with melted butter. The aroma is intoxicating. You’ll want more than one! Save room for a milkshake made with fresh local ice cream.

Eric Kayser is one of Paris’s most celebrated modern bakers, known for combining time-honored techniques with a fresh approach to breadmaking. His boulangeries are a favorite among locals and visitors alike, thanks to their naturally leavened breads, crisp crusts, and deep, complex flavors. One standout is the flûte, a slimmer, crustier baguette with exceptional taste. “Everyone wonders if Kayser is the next Poilâne. I say, they’re both extraordinary. I love the flute, a type of baguette that has lots of flavor,” says Ina Garten. With locations across Paris, it’s easy to stop in for a loaf or a perfect pastry.

Peru hotly contested a UNESCO recognition of Mexican food as cultural heritage, arguing its cuisine was equally worthy. While diners wait for that second designation to be made, they can drop in at San Miguel’s La Parada—literally “The Stop”—and enjoy a local taste of the Andean nation. Owner Juanito is best known for his ceviche—seafood cured in citrus juices—but also offers Los Fresquitos, coastal dishes served tapas-style; romantics should order the arroz afrodisiaco, accompanied by an artisanal Peruvian cocktail, such as the most authentic pisco sour in town. Visitors dining in large groups often go for the whole tapas menu.

For a fancy night out, head to Studio in the Montage Laguna Beach. Perched on a cliff overlooking the Pacific Ocean, the restaurant offers a stylish setting in which to enjoy California coastal cuisine, much of it made with the freshest possible produce from the resort’s own raised-bed garden. The menu here is constantly changing to incorporate seasonal ingredients, but often includes such delicious options as braised Mediterranean octopus carpaccio, artichoke barigoule caramelle pasta, and 40-day dry-aged prime beef strip loin. Also on offer is an award-winning wine list with more than 2,000 bottles from all over the world. Inspired by an elegant yet charming beach cottage, the Craftsman-style space features expansive doors and windows, which let in the ocean breeze as you dine on dish after delicious dish.

Take a riverboat up the Wailua—which translates as the “river of the great sacred spirit"—fed by the Mount Waialeale shield volcano, one of the wettest spots on the planet. Seven temples once stood along Hawaii’s longest and only navigable freshwater passage. Today, the remains of four are still visible, alongside petroglyphs and rocks where the island’s alii (royalty) would give birth. Stretch your legs at the stunning Fern Grotto: Verdant plants blanket the roof of the volcanic-rock cave there. Smith’s offers 80-minute tours there on open-air boats, which include the songs and stories of ancient Hawai’I, plus a bonus hula lesson (smithskauai.com).

Sandwiched between the White House, the U.S. Treasury Department, and the Willard Hotel, this legendary spot since 1906 has catered to visitors, power brokers, celebrities, sports icons, and literary figures with its stellar food and service. Inside, frames upon frames of such individuals surround the restaurant. The outdoor dining area feels cozy amidst the hustle and bustle of Pennsylvania Avenue. Brunches are relaxed and feature a wonderful blend of starters, entreés and sides such as fluffy crab omelette, salmon tartar, shrimp n’ grits, and poached eggs in sausage.