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A World-Renowned Bartender Is Opening a Speakeasy Inside JFK Airport

by Jeremy Repanich
And a Michelin-starred chef is serving the food next door.
Posted in Dining, Food & Drink, JFK, Michelin Star, New York City

Robb Recommends: Kvarøy Arctic’s Fresh Salmon Is Both Delicious and Sustainably Raised

by Rachel Cormack
Plus, you can get it delivered straight to your kitchen.
Posted in Dining, Food, Food & Drink, Robb Recommends

Cempasúchil Cubes by Clase Azul

by Samantha Coles

Cempasúchil, meaning marigold in English, is the flower of Dia de Muertos. The golden flower is used as it is believed that the spirits of the dead visit the living during the yearly celebration, and the marigold’s vibrant color and fragrant scent help to guide the spirits. Clase Azul‘s newest release, Dia de Muertos Edition,... View Article

The post Cempasúchil Cubes by Clase Azul appeared first on Elite Traveler.

Posted in Cocktail of the Week, Food & Drink

The House Passes a $120 Billion Aid Package for Restaurants

by Jeremy Repanich
It's part of a new $2.2 trillion Covid-19 relief bill.
Posted in Coronavirus, Dining, Food & Drink

How to Make a Corpse Reviver No. 2, the Delicious Cocktail That Will Cure Your Hangover

by Jeremy Repanich
Too many in succession will unrevive the corpse, though.
Posted in Absinthe, Cocktails, Dining, Food & Drink, Gin

Watch Chef Leah Cohen Teach the Secrets to Frying a Big Red Snapper

by Jeremy Repanich
The chef behind Pig & Khao explains the keys to great Thai cooking.
Posted in Cookbooks, Dining, Food & Drink

Napa’s Famed Restaurant at Meadowood Burns Down in California’s Glass Wildfire

by Jeremy Repanich
Governor Gavin Newsom has issued an emergency proclamation in Napa and Sonoma.
Posted in Dining, Food & Drink, Napa Valley

The Future of Champagne: Climate Change and Sustainability

by Kim Ayling

It has been a year like no other for the champagne industry. Increased temperatures and low rainfall, coupled with the disruption felt by Covid-19, have led some to worry about the future of champagne. Dry weather throughout March and one of the lowest July rainfalls in recent history led to the earliest champagne harvest on... View Article

The post The Future of Champagne: Climate Change and Sustainability appeared first on Elite Traveler.

Posted in Editors' Picks, Food & Drink, Homepage Splash, Homepage Super, Wines & Spirits

Robb Recommends: Silver Oak’s First New Brand in 20 Years Is a Wine Worth the Wait

by Jeremy Repanich
Does the reigning king of Cab regions need another Bordeaux blend? Absolutely, if it’s from Silver Oak.
Posted in Cabernet, Food & Drink, Napa Valley, Robb Recommends, Wine

Frank Gehry Gave This Limited-Edition Bottle of Hennessy a Sculptural Makeover

by Martin Lerma
Each bottle comes wrapped in gold-dipped bronze.
Posted in cognac, Food & Drink, Frank Gehry, Hennessy, Spirits

Clase Azul Marks Day of the Dead with Exclusive Tequila

by Alex Martin

Clase Azul is marking this year’s Día de Muertos (Day of the Dead) with the launch of an ultra-premium tequila. The Clase Azul Día de Muertos is limited to just 2,000 bottles and will be available from October 1. Often mistaken for something akin to Halloween, Día de Muertos is actually a loving and happy... View Article

The post Clase Azul Marks Day of the Dead with Exclusive Tequila appeared first on Elite Traveler.

Posted in Food & Drink, Homepage Splash, Homepage Super, Wines & Spirits

Chef Jordan Kahn’s Strange and Surreal Dining Experience Has Found a New Home During the Pandemic

by Jeremy Repanich
Vespertine's chef is planning Ephemera, a new temporary restaurant.
Posted in Coronavirus, Dining, Food & Drink, Los Angeles, Michelin Star
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