Search results for

After a $90 million expansion that unveiled five new lodges and raised the facility’s total number of rooms to 590, Canyon Lodge & Cabins, in Canyon Village near the Grand Canyon of the Yellowstone River, has more accommodations than any other hotel in the park. The new LEED-certified structures were modularly built with sustainability in mind, incorporating countertops constructed of recycled glass and fly ash (a by-product of coal burning) and trim made with beetle-damaged wood from blue-colored pine bark, which would have otherwise gone to waste. The new lodges also feature two bedroom suites (king/queen) that include a sitting room with sofa bed; some have walk-out patios and decks. Budget-minded visitors who don’t want to sacrifice canyon views opt for the nearby cabins, which are modest yet comfortable. There’s also a $6 million refresh of the lodge’s food service on tap, with new cafés and restaurants offering updated menus and Mad Men–era Mission 66-inspired design.

The Derg Inn is a charming gastropub on a tree-lined road in the tiny village of Terryglass in County Tipperary. It’s a popular spot for boaters on the Lough Derg and the River Shannon, which is just a few minutes’ walk away. Tuck into tasty steaks, pot roasts, fish and chips, or the house special, the Derg burger, made of 100 percent Irish Hereford beef and served with bacon, cheese, mushrooms, onions, salad, and chips. The pub has a good selection of craft beer and a specialty Irish whiskey bar, as well as a roster of regular music and events.

You may not know it, but as you peruse the stalls of vendors at Mercado San Juan, you just might be rubbing shoulders or vying for the plumpest, prettiest chayote with one of Mexico City‘s top chefs. San Juan is the market for serious home cooks and pro chefs alike. Here, you can find everything from just-off-the-boat fish and seafood to wild game. There have even been rumors over the years (urban legend or fact?) that if you know who to ask, you can procure true exotics here, including tiger and bear meats. If you’re not in the market for any goods to go, you can let your nose lead the way to a stall where prepared hot foods are sold. And don’t miss trying chapulines, toasted grasshoppers, which are a Mexican snack specialty.

Le Bernardin, on 51st Street between Sixth and Seventh avenues, is one of the handful of New York restaurants that is regularly awarded four stars by the New York Times (it is also one of five restaurants in the city with three Michelin stars). Chef Eric Ripert’s specialty is fish, and the menu is divided into three categories: “almost raw,” “barely touched,” and “lightly cooked.” If you like your tuna cooked medium, this isn’t the right place for you. Ripert often finds his inspiration in Japanese cooking, with his sashimi and light broths, and adds some Latin American influences, in his ceviches and some other dishes. The fish is always allowed to take center stage, and typically any sauce is merely intended to accent its flavors. The dining room has an understated, contemporary style with light-wood walls and high ceilings. Unlike some celebrated chefs, Ripert has chosen not to build a restaurant empire, increasing the odds that on any visit he will be at Le Bernardin, presiding over its kitchen and dining room.

If isolation is the endgame, the 11-cabana Sansara Surf & Yoga Resort in Cambutal, a village 32 miles west of Playa Venao, is the perfect spot. Daily yoga and meditation sessions take place in a thatched-roof rancho facing the Pacific. For beach outings, the staff will fill your cooler with fish tacos or Thai-style Buddha bowls. Surfboards are available for rent, bicycles are complimentary, and secluded, empty beaches await. This appeared in the November/December 2017 issue.

Mama Tilly’s has a way with grilled food, a knack that has made it a longtime favorite in Laborie. (This little fishing village has retained its charm despite widespread tourism in the region.) The main courses—like grilled chicken, pork, mahi-mahi, lobster, conch (a local specialty), or other fresh catch of the day—are complemented by plentiful sides of plantains, rice, or potato salad. Wash it all down with the potent house rum punch. Everything’s served family style on wooden tables under the zinc-roofed porch or indoors. The atmosphere is chatty and friendly as folks come in and out to pick up their orders.

An antidote to hectic modern life, Travaasa Hana, on Maui’s remote eastern coast, feels like a step back in time. There are no televisions, radios, clocks, or air-conditioning (ceiling fans and panoramic sliding doors capture ocean breezes) in nearly all of the 70 cottages and suites, but you won’t miss them. Your days will be spent soaking up Hawaiian culture, whether that means fishing with throw nets, making traditional ti leaf leis, or enjoying an open-air ukulele lesson. Of course, no visit to these parts is complete without a journey along the legendary Road to Hana, which lies to the north and west and promises primordial views of waterfalls, gardens, and secluded swimming holes. Upon your return to the resort, savor the fresh-caught specialties at the Preserve Kitchen & Bar, overlooking Hana Bay.

Opened in 1916, this Upcountry Maui icon draws hordes of locals and savvy tourists with its racks of sweets, including legendary cream puffs and amazing stick doughnuts. The menu here also features pies, rolls, bread, cookies, cupcakes, turnovers, and irresistible guava malasadas (Portuguese doughnuts), but the bakery is best known for its Long Johns—yeast-risen pastry bars coated with glaze or icing. Go early, as the crowds pick the trays bare by 10 a.m., and be sure to check out the memorabilia of bygone eras tucked among the postcards, pantry staples, and fishing gear for sale.

An ancient atoll, Molokini lies 2.5 miles off Maui’s south coast, where the water is calm, clear, and teeming with marine life. Here, snorkelers and scuba divers can expect up to 150 feet of visibility, allowing for perfect views of yellow tang, parrot fish, black triggerfish, bluefin trevally, and even moray eels. To explore it for yourself, book a tour with Maui Classic Charters, which sails to Molokini in a 55-foot catamaran with a glass-bottomed viewing room. Choose one of the early-morning trips for a better chance of calm seas and bigger sea creatures like octopus and eagle rays, and bring along snacks, sunscreen, and, for those who run cold, perhaps a rash guard or thin wet suit, especially in the winter months.

Dining at the King George Hote’s seventh-floor Tudor Hall restaurant is not to be missed. The Acropolis is so close it feels as if you can reach out to touch it. Seeing the Parthenon lit up in the evening while you enjoy refined, well-balanced dishes such as smoked eggplant salad smashed tableside; scorpion fish with chard, fennel marmalade and saffron; and braised rabbit with smoked Metsovone cheese and plums, is truly unforgettable.

Tudor Hall presents a modern and elegant take on Greek cuisine. The freshest seafood from local waters, beautiful cheeses and herbs, and Mediterranean flavors that just whisper “Greece.” Executive Chef Sotiris Evanelou and Chef de Cuisine Alexandros Koskinas, are two of the best chefs in Greece. Ask Head Sommelier Evangelos Psofidis to pair Greek wines with your courses to taste the nuances of both your food and the excellent wines.

It is a fairly recent place, opened in February 2013, located close to Ribeira, in Largo São Domingos. This restaurant aims to bring to Porto a little bit of each region of Portugal. Focusing on small scale producers and in working directly with them, Joana and Sofia (the owners) managed to have a wide selection of traditional food items from all over the country. There are three things here that makes you have to go there: wine, muxama and cheese. “Muxama” is smoked tuna fish, coming from Algarve, and it’s quite hard to find it in Porto. Have it with scrambled eggs and tomato jam. Their selection of cheeses covers the entire country, including the Azores and its São Jorge spicy cheese. One of the most incredible chesses for me is “Caganita”. A buttery and flavorful cheese from Alcains, that here is served hot with olive oil and herbs…

Owned by two long-term Italian expat Siem Reap residents who started Smateria in their home with just three tailors, the brand has become one of the most respected in Cambodia. Smateria practices fair trade principles, including good wages and leave for employees, pays for childcare, lends funds to employees to buy sewing machines, and allows staff to out-source tasks to their families so they can work at home -- things that don’t always happen in Cambodia. The beautiful products themselves are eco-friendly. Made from recycled materials, such as disused fishing nets and factory remnants, they include tote bags, handbags, clutch purses, wallets, toiletries and cosmetic cases, and laptop bags. They’re not only stylish-looking, they’re also strong and durable, so once again, you’re not only buying a souvenir that gives back, you’re buying something that’s long-lasting.

At first glance the small little market open on Thursday evenings at St. Clements Parish in the Makiki neighborhood of Honolulu does not seem like much to stop for. However, I often took friends there or pointed them in that directions for a dinner where trying local food and some old favorites is as easy as visiting a couple of the food stands. The variety of food is great with Thai food, Hawaiian fare, fish tacos, pies, crepes of all flavors, and fruits and veggies to round out a healthy meal. The people are friendly, tables are set up to enjoy your food there or you can take it home for later. Either way, the Makiki market is an great option to easily grab dinner on a Thursday evening. Open Thursdays 4:30-7:30pm

What must life have been like back in 1739. That was the year the foundation stones were laid for Fort James on the northern entrance to St. John’s Harbour. Upon completion of the fort, it became customary for every vessel passing to pay a fee of 18 shillings to the captain of the fort or risk a shot being fired across its bow! With 10 cannons capable of firing 24 lb balls for over a mile on the ramparts, as you can imagine, ships generally paid the fee. Today, Fort James still sports its signature cannons pointing menacingly out into the harbour. Most of the other structures within the fort though, have crumbled. In their place, at least on the north side of the fort, is a quaint restaurant: Russels. There you can cap off your trip back in time with “old-fashioned rum punches”, fresh fish, peas and rice, and other traditional fare... Something like they must have eaten back in 1739.

The Shanghai Race Club, built by the British in the 1800s, is a lingering reminder that horseraces were once held here, just south of Nanjing Road. Opened to the public in the 1950s, this green refuge charms with landscaped traditional gardens and a reflecting pond with fish and pink lotus blossoms. It’s also a prime spot for people watching. Locals turn up to do tai chi exercises, play cards, and scope out the Marriage Market. Parents hoping to attract a suitable spouse wait under colorful umbrellas pinned with notes listing each child’s age, occupation, family values, and even zodiac sign. Photo by Ira Smirnova.