CITY VINEYARD DINERS CAN expect serious flavor from Chef Mike Landas’ seasonal menus. Landas, who cites Seattle and New Orleans as his favorite culinary cities, joined the City Vineyard team in October 2017, and his influence and personal touch made an impact in the kitchen and on the menu almost immediately. Aside from Landas’s delectable cuisine, patrons to City Vineyard can enjoy riverfront dining, stunning views, a riverside wine garden, a rooftop deck and a beautifully paired food and wine menu.
Landas honed his skills and developed his own personal style working at restaurants around New York City including Spigolo, Abe & Arthur’s, Little Beat and Pig & Khao. He enjoys perusing farmers markets and food halls, constantly seeking new experiences and inspiration.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE? I absolutely love pecan pie. Unlike today, it wasn’t readily available in North Jersey when I was young, and on a family road trip visiting relatives in Virginia it was the first dish I had as a young boy that opened my eyes to cuisine from the American South, and it’s held a special place in my heart since.
On the other hand, I despise truffle oil. Having had real white and black truffles, I just can’t get used to the artificial taste of truffle oil.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY? I love using dinner parties to play with flavors and techniques that normally don’t go together. If I hosted tonight, some of the dishes on the menu would be Chinese five-spiced garlic bread, hickory-smoked butternut squash, shawarma-seasoned beef short ribs, country fried cauliflower, maybe even jackfruit beignets!
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN? Thanksgiving dinner — one year Mom was sick and I ended up preparing everything myself. Between dishes I’d helped her make in the past (Filipino lumpia and pancit) and a few recipes I took from the Food Network website (oyster/cornbread dressing, crab-stuffed Portobello mushrooms), I think it turned out well.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY? Creole jambalaya: The dish is globally influenced (hints of Africa and the Caribbean mixed with Louisiana flavors), locally sourced (Southern Trinity, Andouille sausage, Tasso ham and Gulf shrimp are common ingredients), and just puts a smile on everyone’s face from the first bite. I like to think I fill those categories, also.
WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR? Zoodles and spiralized root vegetables, because there are so many fun and delicious ways to prepare zucchini, squash and beets that maintain the essence of what the vegetable is. Keep noodles as they have been for centuries — no need to remake the wheel or the noodles.
Arriving early afternoon in Puerto Rico, we jumped in an Uber and took a short, 15-minute drive from the airport to La Concha. As it was Tuesday, the streets were not too busy and the hotel lobby was calm. During the weekend, the scene likely would have been more bustling. We were greeted by a staff member who requested proof of vaccination and government-issued ID, and were given a wristband to indicate we were fully vaccinated. All guests are required to be vaccinated and wear masks at all times while moving around the hotel. Hand sanitizer stations were placed around the lobby, in elevators and in each common area.
The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.
The Rittenhouse has long stood out as one of Philadelphia’s finest hotels, centrally located in one of the city’s poshest neighborhoods. Needless to say, I knew I was in for an afternoon of luxurious pampering when I hopped in my car and headed down I-95 from my suburban home to the heart of the City of Brotherly Love. As I drove through the seemingly endless roadwork on the highway, I realized just how long it had been since I’d driven this once-familiar route into the city as a result of the pandemic. Of course I was eager for the relaxation and bliss that was in my future, but it was also a welcome feeling to head back into Philadelphia for a moment of normalcy.
It’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Nice, France, with us.
Without a doubt, the pandemic changed the role of airports in the travel industry. Hamad International Airport’s role evolved in many ways since the pandemic hit. Now, more than ever, airports are responsible for creating a secure passenger experience. As the gateway to Qatar and the world, the safety and wellbeing of staff and passengers has always been at the core of Hamad International Airport’s strategy.
Set to open in 2026, Rosewood San Francisco will be the last skyscraper developed in the downtown region for the foreseeable future. The projected 800-foot-tall property will host a hotel, residences, office and rental spaces. The brand’s third property in California will join Rosewood Sand Hill in Menlo Park, and Rosewood Miramar Beach in Montecito.
GBTA’s Convention 2021 will bring the business travel industry together for the first time in a long time. Once again, you’ll learn and connect with experts and each other, along with discussions with leading thinkers, entrepreneurs and change makers addressing the issues that matter most.
It’s not even 9a.m. in the sleepy fishing village of Rawai on Thailand’s famous Phuket Island, but already the turquoise waters of the Andaman Sea swarm with local fishermen casting their lines and releasing their nets from the bows of rustic long-tail boats. The scents of lemongrass, incense and sweet pandan leaves season the air as the villagers slowly rise from their beachside bungalows to start their day. In just a few more hours, the fishermen will return with their catches, filling the stalls of the iconic Rawai Seafood Market with buckets of shellfish and displays of fresh filets. Visitors line up each afternoon for the catch of the day, selecting their fish with care before hauling their purchases across the well-worn road to the restaurants opposite the market to have the fish cooked for 100 Thai baht per kilo.