There is nothing quite like the beginning of the day on the Amazon. As the jungle world wakes up, the trees that line the shore rustle with sloths and monkeys; birds of every hue, size and song dot the sky and the river itself seems alive.
Spain at its most fiercely Spanish - with its theatrical and turbulent history, its people at their most vivacious, and food at its most raw and unapologetic
It is now much more the city of the free spirited Almodovar than it is the catholic guilt of Valasquez.
As the rest of the world discusses the concept, a producer’s kitchen in Beirut is bringing the farmer to the table.
If the adage that says the way to the heart is through the stomach is true then the OPEN Restaurant would probably contend it is also the simplest pathway to the mind.
All great cuisines have taken and adapted influences by osmosis and Peruvian food is perhaps the best test case of a union still in its honeymoon period.
In Brooklyn, photographers tend beehives on rooftops, musicians handcraft raw-milk cheeses, artists tend urban gardens and somewhere it all became the definition of hipster cool.
So what of Old Hollywood glamour? Is that hidden world of poolside cabanas, private booths and prohibition-era style speakeasies all but gone? Have DJs in the lobby, obnoxious part-time model staff, a trendy makeover and a Hummer in the valet left that unintimitable Hollywood style in its tracks?
While an asado (barbecue in Spanish) feels more rustic than refined, don't be deceived, in its purest form it is a nuanced story of slaughter, salvage and the sovereign mastery of the most mercurial element of all, fire.
If Beirut was once the Paris of the East, then Damascus, with its patina of the ages, remains the region's exotic Rome.
In August 1971, Nixon was President, the Vietnam War raged, John Lennon's Imagine was at the top of the charts and in Berkeley, California, a 27-year-old student opened Chez Panisse Restaurant.
From flamenco, bullfighting and non-stop fiesta, to ancient rituals, tranquil gardens and grand Moorish architecture, Seville is all about theatre
After decades of introspection, that energy of the jungenstil is back, and this time its champions look forward, but are also respectful of the city’s history. There’s a sense that everything old is new again.
"We think this will be a hotel where people will actually want to eat at the restaurant," says Henderson, the beloved bon vivant of British cooking, known for popularizing the philosophy of ‘nose-to-tail’ eating.
Choice Grapes and Good Times at the Mariani Brothers' Storied Estate