By Hillary Latos The Vanderbilts and Astors called it home. Doris Duke was the grand dame about town. It was the elitist summer playground for the scions and industrialists from the Gilded Age. Sitting at the edge of these elegant and massive mansions along the Cliff Walk is the luxurious boutique Hotel Chanler. Sporting the…
By W.A. Muller
Holistic is characterized by comprehension of the parts of something as intimately interconnected and explicable only by reference to the whole. This is the foundation for Dr. Neil Sadick’s innovative approach for his patient care as one of the leading aesthetic dermatologists in NYC. He calls it “3-D rejuvenation” and in the most basic terms means the individual assessment of the patient for their specific signs of aging and a treatment plan that will combine different tools to treat and address all problems as a whole. “When a patient comes in for a consult with me, I assess the aging processes that we see occur in fat, muscle, vascular and skin as one and create individual treatments that address them all in harmony to produce an end result that whispers natural and undone”.
By W.A. Muller
The Wine & Food Festival Cancun has announce its third edition to be celebrated from Thursday, March 13 through Sunday, March 16, 2014, where visitors worldwide will enjoy a great selection of gastronomy and wine offerings from the Americas’ continent, in the spectacular natural paradise of Cancun.
By Alison Cederbaum
Walk into any palace of fine living. A beloved restaurant, bejeweled hotel lobby, friend’s penthouse. If the flowers inspire awe, chances are good that you›re gazing at one of Alix Astir›s creations. New York›s duchess of floral design, the CEO of Trellis Fine Florals is building an empire out of exquisite taste: one arrangement at a time. She and her fleet of designers craft impeccable arrangements for the city’s elite, including iconic names in hospitality and retail, and dozens of noteworthy socialites.
By Maxine Albert
For thousands of years the holy sites of Jerusalem have drawn millions of pilgrims and visitors from around the globe. Now, a wave of stylish restaurants, wine bars, on-trend boutiques, art galleries and lively nightlife is attracting the fashionable and fabulous to this wondrous and exotic city, adding chic new appeal to an age-old destination.
By Rory Winston Medina has founded yet another Mecca – admittedly, an irrelevant pun given that Julian Medina is a Mexican chef while the new Mecca being referred to is a third restaurant in a growing New York based franchise known as Toloache. Still, there is something religious about Medina’s following – especially if one…
By George Wayne
The only succor getting GW through this most harsh and daunting of early New York City winters I have ever experienced in my more than 24 years here as the Resident Alien -- my only succor has been fine food. And so this month I have decided to devote all my thoughts on some of GW’s favorite of his very favorite restaurants and salons, some new, some not so new.
By Isaiah Negron
Frank DiCocco was a highly respected 29-year-old high school football coach who turned down a position at Yale to work with inner city teenagers that needed encouragement and guidance both on and off the field. In 2010, he wrote “Playbook for Manhood,” an instructional guide to help young men develop the positive characteristics of manhood. In 2011, he created “The REAL Man Program,” a character-education curriculum for coaches and teachers to use to instill in their players and students respect, integrity, courage and honor.
By Isaiah Negron
Flowing from the foothills of the Italian Dolomites comes Italy’s newest and most elegant Prosecco, Altaneve. Originating in the town of Valdobbiadene in Treviso, Italy, an area known for producing the highest quality of sparkling wine for centuries, Altaneve is composed of 100% glera grapes that are hand-picked and hand-selected on the steep hillsides on which they exclusively grow. Altaneve, which literally translates to “high snow,” possesses a distinct fruity and floral bouquet with notes of peach, pear and honeysuckle. An extended secondary fermentation gives the wine its signature smooth and crisp finish.