February 2019
Austin Evolution
February 2019
Feb 1, 201915th Anniversary Quotes
Features
Feb 1, 2019Get Out the Vote
Features
Feb 1, 2019Cybersecurity and Travel
Features
Feb 1, 2019Savvy Travel Tools
February 2019
Feb 1, 2019Trivento, Mendoza Region
February 2019
Feb 1, 2019February 2019
Feb 1, 2019Fairmount Grand Del Mar
Arrival/Check-In: I arrived a little early before check-in time and found my room was not ready. Not a problem; I figured I could check my email in the Lobby Lounge and have a late lunch. I enjoyed a really lovely cheese plate while I waited to be notified my room was ready. About an hour and a half later, I checked again and was told it still was not ready, which was disappointing. Finally, two hours later, I returned again to discover it was ready; the individual had not bothered to inform me. There is no question the hotel was busy; and people were checking out late; and many guests were arguing over the resort fee, which they claimed they did not know about. It was a little embarrassing to overhear these conversations. The fee is reported on the hotel website to be $40 per room per night; some of the families checking out had multiple rooms, so you can imagine their concern.
February 2019
Feb 1, 2019Chef Alain Roux, The Balmoral Edinburgh
IT’S A FOOD PAIRING you likely won’t experience anywhere else. At Brasserie Prince by Alain Roux at The Balmoral Edinburgh, Executive Chef Alain Roux, in collaboration with his father, Michel Roux, O.B.E., matches the best in Scottish produce with classic French cooking. The seasonally inspired classics include freshly caught seafood, a raw bar, lively light bites and sharing plates.