Archive for the ‘Travel’ Category
Why would a restaurant open up, keep hush hush about its existence, decide not to spend money on a sign, remain hidden and still think they have a chance to survive? Although, this is not part of the Florida restaurant scene, I love this concept. The Gibson, located in Washington D.C., is a cocktail focused, speakeasy themed addition to the underground nightlife scene. They don’t have a sign, a website and its difficult to find, but that doesn’t stop adventurous spirits from scoping this place out. The idea of a Prohibition-era, hidden agenda gets your blood flowing.
The Gibson opened up last November and the decor brings you back to the 20’s or 30’s with vintage drinks and a romantic set-up. From reports that I’ve read, the cocktails are hand-crafted and bartenders pay attention to every last detail. The fruit is sliced, peels are torched, and drinks are shaken in a special way.
In addition to the delicious cocktails, The Gibson has a no-standing policy. How do they do that? There are 48 seats available. 24 are for reservations, and 24 are for walk-ins. If the seats are full, the doorman takes your cellphone number and will send you a text message when your table is ready. Wait! Why don’t all restaurants use text messaging instead of a clumsy beeper where you have to worry about strolling too far from the restaurant for it to still work? The place also has a 2-hour table policy (meaning you have to leave after 2 hours) unless you are the last table there that evening.
Just in case you are in the D.C. area, the Gibson is located at 2009 14th St. NW in Washington D.C. (202) 232-2156.
Photo credit: Sexy Fitsum @ flickr
By Sharon Levinsohn
THE 411
The Ritz-Carlton South Beach is a sea of tranquility and luxury amidst the chaos that reigns in South Beach. This casually elegant resort is situated on a prime piece of beautifully landscaped oceanfront property in Miami Beach. The former Morris Lapidus-designed DeLido hotel, dating back to the early 1950s, underwent an impressive $200 million renovation to emerge in December of 2003 as this distinctive destination. The RCSB features a host of posh amenities, fabulous cuisine in two restaurants, lush accommodations (with a Club Level floor), and outstanding service. While you can spend your entire visit on site, the RCSB is also close to plenty of shops, eateries, and clubs that make up the pulse of South Beach.
From the moment you walk into the swank lobby, with the soaring, curved cherry wood wall – which sports 78 back-lit mirrored sconces – pale orange orchids in mod glass vases, creative lighting fixtures, and plenty of plush seating areas, you will experience the world-renowned Ritz-Carlton service. The staffers here – from the car valets to the front desk managers to the waiters – pride themselves in providing genuine service (sans the typical South Beach attitude) which will enhance your stay. Visitors from around the globe, and locals looking for a quick getaway, all agree that staying at the RCSB is truly a pleasure.
THE ACCOMMODATIONS
There are 375 guest rooms and suites sporting decor that was inspired by staterooms on a luxury ocean liner. While the rooms are decorated with dark cherry wood furniture (from the armoires to the desks to the headboards) they also feature incredibly comfortable beds. The Ritz-Carlton hotels, which are known for their superb beds, can even sell you their dreamy sleep systems. Best of all, these deluxe beds are dressed with incredibly soft, white cotton sheets (with high thread counts, naturally), fluffy down duvets, and plenty of down pillows. This is a bed that ensures restful sleep and relaxation. The oversized baths are awash in grey marble, and feature double sinks, separate shower stalls, bath tubs, and commodes, and oversized white towels. Bulgari bath and body products, and a vase with a spray of orchids, round out the swell accents. All rooms feature white terry cloth bathrobes and slippers, amenity bars (with a nice array of drinks and snacks), flat-screen televisions, several telephones, and high speed Internet access. For an extra splurge, book a room or a suite on one of the Club Level floors which may only be accessed by using your room card. The lovely Club Level lounge is a fabulous perk which serves five scrumptious – and complimentary – culinary presentations daily. For a truly sublime getaway, be sure to request a room with an ocean view — you will really enjoy spending time on your balcony and gazing at the view of the pool and the ocean beyond.
THE AMENITIES
The focal point, of the property, is definitely the oversized heated pool – open 24-hours a day – which is perfect for swimming laps or simply lounging around. The patio areas, surrounding the pool, feature a multitude of lounge chairs, as well as king-size, four-poster cabanas (with retractable drapes and Roman blinds), as well as double chaise lounges with pillows and blankets. The team of friendly staffers is also on hand to serve you a host of complimentary treats, such as scented towels, ice cold water sprays, fruit smoothies, and frozen fruit. There is even a Tanning Butler, who strolls the pool area (from noon to 4:00 p.m. Friday through Sunday), carrying a variety of suntan lotions in a specially-made holster. This butler will even apply the lotion for you, if you desire. While you may want to stay in or around the pool, spend some time on the wide expanse of beach – the ocean is warm and inviting, the sand is soft, and there are plenty of comfy lounges that are perfect for napping. Continue reading…
Private, romantic and filled with tropical splendor, Cheeca Lodge is a vacation place for tourists from everywhere including South Florida. Located just over an hour south of Miami, this lodge and spa rests right on the Atlantic Ocean side of the upper Keys. From the moment you slip through the entrance into the 27 acres of lush grounds, you’ll be exposed to endless pursuits of pleasure. Poolside, beachside or just lounging in a comfy chair Cheeca has everything to restore and reinvigorate you.
My editor gave me another one of those delicious assignments recently. I was to replace her as a judge in a cooking competition at the Cheeca. Hard work but someone has to do it. We drove up to the lodge, parked the car and strolled into the ample room that would be my HQ for the next 8 hours.
The 2nd annual Battle of the Chefs was about to start and my appetite was in full gear. It was time for a culinary showdown and eight chefs had stepped up to the challenge. It started out calmly enough but as the afternoon progressed insanity reared its unexpected head. Michelle Rifice, Director of food and beverage, opened the event and stated, “We are really looking forward to an even bigger and better time than last year. There was so much support and enthusiasm from the community that we’re confident it will only continue to grow in popularity.”
Each round of the competition pitted two chefs and their culinary teams from well known restaurants, against each other. Each team had half an hour to prepare two dishes for the judges to taste. Every round featured a different “secret ingredient” which the chefs were required to incorporate into both dishes. Each round eliminated one chef, until only two teams remained.
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New liquors are constantly being introduced to the marketplace. While I am seemingly always out trying new entries, most fall into the classification of good, but ordinary. From time to time, however, among the dozens experienced, there are some worthy of note…Into the glass comes something special. Here are a pair each of rums, vodkas, and whiskeys…six heavenly spirits.
10 Cane Rum
Two very different rums caught my tongue. The first was 10 Cane, produced in Trinidad. If it were from Brazil, it would be called Caçhaça…rum made from sugar cane juice instead of molasses. The process is unusual in the Caribbean, but a sip of 10 Cane makes one wonder why. It is white, or silver, rum with the texture, smoothness, and complexity of an Añejo, while maintaining the delicacy one expects in a white rum.
First introduced in South Florida two years ago, it is owned and produced by Moët Hennessy. It is their only rum, and a good fit with the rest of their luxury portfolio, which includes Dom Perignon, Veuve Clicquot, and Krug Champagnes. The quality is unsurpassed; they use only the first pressed juice from their own ‘virgin’ sugar cane, French copper pot stills, and French oak barrels for aging. You couldn’t spend more money to make a rum.
I decided to try it again when I spotted the current marketing effort, which pairs it with a bottle of Stirrings Mojito mix, a good idea since that Cuban cocktail has been the fastest-growing in popularity in the U.S. for three years running. I’m a bit skeptical of most prepared mixers, preferring to do my own squeezing and muddling, but having tried several of Stirrings’ many products, I have been pleased with the quality, and was interested in this combination. I was not disappointed. Stirrings did a remarkable job duplicating the flavors of fresh lime and mint, with just the right touch of sweetness…add one of the best white rums on the planet and a sprig of mint for garnish, and you could fool anyone into thinking it was made by a top notch bartender.
Rhum Clement V.S.O.P. Rum
My other rum selection could not be more different, and still be a rum. In Martinique, Habitation Clément has created estate-bottled Rhum Clément, using the same idea of ‘free run’ cane juice as 10 Cane. Unlike other liquors, however, this one is fermented into a ‘sugar wine’ before distillation. It is aged, first, in new French oak barrels, then in re-charred Bourbon barrels, producing a beverage more akin to a fine Cognac than a typical rum. Hence the designation, V.S.O.P., very superior old pale, as used for the best of brandies and Cognacs.
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Do you ever dream about becoming a chef? or spending a day in the kitchen? Do you feel like you know flavors and can make everything taste fabulous? If you are going to Germany anytime soon, you might have the chance to put your skills to work. Geschmackslabor or flavor lab in German, has taken going out to eat and seasoning your food to a new level. Entrees are brought out ready-to-eat, but are accompanied by 20 vials to add zest to their meal. Each vial is filled with olive oil infused with interesting flavors (ranging from coffee to coconut to rosemary). Although the chef does send out his recommendations of flavors to be added to your dish, the restaurant also encourages you to experiment with your own combinations.
