Where to Stay in New York City During Fashion Week
Right on Ninth Avenue at 13th Street, the grand edifice welcomes guests with rich wood, lush greenery and patrons lounging over coffee, cocktails and meals at its buzzy ground-floor restaurants. Inside, the hotel offers 186 rooms that were refreshed in 2021 as the first phase of the renovation and feature sweeping views, LCD flat screen TVs, exercise mirror technology from Lululemon Studio and bath products by Grown Alchemist. Charismatic artwork livened my room — from a Hogs & Heifers Saloon poster to a Banksy book — and also filled the hotel courtesy of a new art program that introduced works from Banksy, Richard Hambleton and Hassan Hajjaj in the lobby; Mathieu Bitton and Dominique Crenn photography in Le Coin; and Mick Rock and Frank Stella in the hotel's new presidential suite. The sprawling 1,700-square-foot Poliform Penthouse designed by international designers also includes shoppable elements.
No matter what you're in the mood for, Coffee + Cocktails offers a variety of beverages and an all-day menu by the hotel's executive chef Sebastien Chaoui (Paris' two Michelin-starred Maitre Corbeau) in the blue-accented European-style lobby café. While it wasn't yet open when I visited, the new indoor-outdoor bistro Le Coin serves cuisine from chef Chaoui inspired by Paris and coastal France — from onion soup to a signature burger — in a peppy pink-and-green-striped dining room adorned with pink flowers and artwork curated by Paris Chong, gallery director of Leica Gallery LA.Upstairs, the omakase experience is the way to go at golden-lit rooftop restaurant Saishin — where chef Isaac Kek (New York's three-Michelin-starred Masa) prepares a 14- or 19-course progression of sushi and sashimi tastings for guests to enjoy either from the chef's counter or indoor-outdoor seating. I sipped a Saketini alongside delicious creations made from fresh ingredients like red snapper, bluefin tuna and Japanese mackerel — and views of the Hudson River and skyline.
Also upstairs, the Gansevoort Rooftop's scenic loft takes inspiration from the trips to coastal Italy taken by the hotel group's founder and president, Michael Achenbaum, and partner Sean Largotta. The transporting space brings the outside in through a retractable glass roof, sliding walls and a courtyard-like indoor space with a wraparound terrace — plus an Italian fresco, plant wall and rose velvet banquettes. Guests can also dine at adjacent ground-floor restaurant Meduza Mediterrania — a boisterous East Coast entrant from the Noble 33 group (L.A.'s Toca Madera), with large-format cocktails, live music and Mediterranean favorites.
In a city where pools are not so pervasive, the Gansevoort's revamped 45-foot heated outdoor pool is a showstopper — particularly since it boasts 360-degree views of the skyline, and often hosts events, like movie nights. But most exciting is the new Seven24 Collective private club (seven24 collective.com) — which offers members access to a variety of exclusive social and coworking spaces. Get some work done or take a meeting in the library-like Study, have a bite in The Café, then come evening, enjoy cocktails and dancing at DIMES. The '70s-inspired speakeasy is decorated in playful retro décor, with vibrant patterns, neon lights, Daniel Mazzone art commissions, a disco ball, a fish tank and even two bowling lanes and a karaoke room. Members can also enjoy private areas of the hotel, such as the updated rooftop and the new 3,000-square-foot blue-lit fitness center with high-tech equipment and a sauna, as well as health programming led by medical director Dr. Jane K. Kim.
The Meatpacking District has transformed in recent years into a luxury shopping hub, with retailers like Brunello Cuccinelli, Gucci, Rolex, Hermes and RH in walking distance. The hotel is also steps away from the Hudson River, the Chelsea Market food hall, the newly relocated Whitney Museum of American Art and the High Line, an elevated park built on a historic freight rail line.
GETTING THERENonstop flights (from around five to six hours) run from Los Angeles to New York airports JFK and LaGuardia, or Newark in New Jersey.
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San Francisco Chronicle
14 minutes ago
- San Francisco Chronicle
The S.F. restaurant that divided our critics: Why its format is no gimmick — it's essential
Editor's note: Food critics MacKenzie Chung Fegan and Cesar Hernandez are facing off this week over one iconic restaurant: State Bird Provisions. This is Fegan's response to Hernandez's review yesterday. Remember dessert trays? I think of them fondly and often. 'Ladyfingers, coffee and mascarpone' meant nothing to me at age 7, but ogling layers of oozing sponge and cocoa powder dusted over swooshes of cream — yes, whatever that is, I'll please have that. Dessert trays were left in the '90s along with smoking sections and those click-clack carbon paper credit card machines. Dim sum carts, another vestige of my childhood, survived a while longer. But post-COVID, they too are on the verge of extinction. In San Francisco, I can think of only two restaurants that still have them: Yank Sing and State Bird Provisions. State Bird's concept was built around dim sum carts when it debuted 13 years ago, immediately winning over the food world. It remains an exceptional restaurant, landing on our Top 100 list this year alongside sister establishment The Progress. But in his review yesterday — which I'd encourage you to read first since this is, effectively, a rebuttal — my colleague Cesar Hernandez argued that those dim sum carts are now a liability for the Michelin-starred restaurant. I respectfully but vocally disagree. While I concede that State Bird Provisions' most memorable dishes are found on the main menu, it's the cart service that makes it one of the jolliest and most distinctive dining experiences in the Bay Area. Extra! Extra! Dueling reviews San Francisco Chronicle critics MacKenzie Chung Fegan and Cesar Hernandez are dueling this week over one restaurant: State Bird Provisions. Check out Hernandez's take on the famous restaurant here. 'The dim sum schtick,' Cesar wrote, 'feels more customary than essential, more cute than efficient, more showy than delicious.' To this I say, to hell with efficiency, I'll optimize when I'm dead. Menus are surely the most sensible way to assemble a meal, all your choices laid out in front of you at once in a neatly organized fashion. They're also boring, a list of nouns and, if you're lucky, a jejune adjective or two. Select your appetizer, entrée, a side if you're feeling zany. You'll get exactly what you've ordered, and I congratulate you on making responsible life choices. But what State Bird's dim sum cart offers me is felicity. If I had seen 'steamed egg tofu' ($9) on the menu, I likely would have passed. But when a server waved it before my eyes, a quivering butter yellow square glistening with crimson, sesame-flecked chile oil, topped with pickled mushrooms, I had to have it. Cesar cast State Bird's dim sum offerings as a 'roller coaster,' delivering thrilling highs and dismal lows. He's not wrong that there are weak links, and we are mostly in accord about which they are. The garlic bread with burrata ($13) is shockingly a dud — tough and not very garlicky at all — and an attractive wedge salad needed to work harder. However, I disagree with his assessment that an avocado dish 'failed to delight.' It delighted me, the accompanying tonnato sauce a reminder that punchy tuna salad-and-avo sandwiches need to be brought back into the lunch rotation. I also concur that some of the strongest dishes coming out of State Bird's kitchen can be found on the main menu, not on the carts or trays that servers ferry around the room like peanut vendors at a ballpark. Standouts from the 'pancakes and toast' section during my visits included the sourdough sauerkraut pancakes ($15), sprinkled with caraway seeds, and the brown butter morel roti ($32), earthy and richly spiced. Cesar's favorite large-format dishes, which State Bird calls 'commandables,' are mine as well. Do as he says and build your meal around the slippery hand-cut noodles ($30) and the tofu and bean donabe, a dish inspired by mapo tofu but entirely its own thing ($30). With all this kumbaya agreement, where do Cesar and I diverge? In his review, he writes, 'I was constantly in this conundrum of choice, where the implied ephemeral state of the dim sum compelled me to act fast or miss out like a loser.' It's rare, in a restaurant setting, that we are afforded the opportunity to commune with our hunger. In a previous era, I might have put in an order for appetizers while I considered the full menu, but now, my server will caution that the kitchen prefers to receive the entire order at once — tough but fair. Rarely do I not ask, 'Have I ordered enough? Too much?' Cesar's conundrum of choice, the pressure to smash or pass while a server waits for your table's decision, is because this is not how we are accustomed to eating. But what a gift to be pushed to know your desires, to see a pile of glossy cherries abutting a foamy pool of brie ($10) and ask yourself, 'Do I want that right now? Is this what I crave?' Dine with a small group and you'll find yourself enrolled in a crash-course in collective decision making. Three people may shrug and dither, but the fourth might catch the server as he turns to go: 'I do want that.' You could request a printed version of the dim sum menu and order as you would at a more conventional menu, as Cesar revealed in his review. But this is the path of control. It's uncomfortable not to know what's coming next. The person you're dating is great, but what if there's someone better on the apps? Those persimmons with black sesame and kinako dressing that you liked so much and are now circling back — should you get a second helping or save room for the unknown? Being present takes practice. I suggest you start at State Bird Provisions. Accessibility: All on one floor. Wheelchair accessible tables, although aisles are narrow. No outdoor seating. Noise level: Loud. Meal for two, without drinks: $75-$150 What to order: Donabe ($30), hand-cut noodles with salsa macha ($30), whichever dim sum dishes make your heart leap Drinks: Beer and wine. 'Exceptional house-made non-alchoholic drinks like shiso-yuzu soda ($9) and Raspberry Julius ($10),' Cesar writes, and he is correct. Best practices: Order a couple of standout dishes off the main menu and then live in the moment! Let the sliding doors of fate direct your meal! And once again I agree with Cesar: Peanut milk ($4) is non-negotiable.
Yahoo
an hour ago
- Yahoo
I Tested Three Celebrity Chefs' Scrambled Egg Methods—This Was The Clear Winner
As the developer of Delish's best diner-style scrambled eggs, I set out to find the best way to make soft scrambled eggs. I cooked through recipes by three celebrity chefs to find my favorite technique. I evaluated each recipe based on the taste and texture of the finished eggs, as well as the ease of making them. I'll be honest: I may have perfected my favorite technique for fluffy diner-style eggs, but I'm a novice when it comes to the art of the soft scramble. In search of the ultimate technique, I turned to the experts: celebrity chefs known for their cooking prowess—and in some cases, their expertise with eggs. I cooked and tasted recipes from three celebrity chefs: Gordon Ramsay, Ina Garten, and Bobby Flay. I evaluated each recipe based on the flavor and texture of the finished eggs, as well as my experience making them. Here's what I learned, and which celebrity's eggs I would make again and again. Method #1: Gordon Ramsay Gordon Ramsay's soft scrambled eggs are practically in the culinary hall of fame, so naturally, I started there. His technique, which is actually a classical French method called oeufs brouillés, begins with cracking eggs into a pot, not a pan, adding a tablespoon of butter, and placing the pot over high heat. Ramsay cooks the eggs, stirring constantly, for 30 seconds, then takes them off the heat, still stirring, for 10 seconds, and repeats this pattern for 3 minutes more. Right at the end, he stirs in a little crème fraiche and seasons with salt. I'll admit that this process felt a little frantic for me. The short, timed intervals and use of high heat, combined with constant stirring, made me feel like I was on a wild hamster wheel of egg scrambling insanity. At the end of the time, I was concerned that the eggs were still too underdone to come off the heat, but I trusted the process and pulled them off as instructed. Indeed, they were perfectly cooked, with a silky texture and rich flavor. I was slightly stunned at how wonderful they were. I would have eaten the whole plate, but I had two more methods to test. Method #2: Ina Garten Ina's approach couldn't be more different. She starts by whisking eggs and half-and-half in a bowl with salt and pepper, then heating butter in a 10-inch pan on low heat until the butter is almost melted. Then the eggs go in and sit undisturbed until they start to cook on the bottom, which, as she notes, can take 3-5 minutes. Garten then uses a rubber spatula to scrape the cooked egg off the bottom of the pan and fold it into the uncooked egg on top. As the eggs start to get "custardy," she stirs more rapidly. While she doesn't give precise timings for when the eggs are done, she says they should come off the heat before they're fully cooked. She then whisks in cold butter to stop the cooking process. The recipe I was following recommended truffle butter, but in an effort to keep all the tests comparable to one another, I stuck with regular butter. I found Garten's eggs to be less rich and silky when compared to Ramsay's. I also noticed small firm bits of egg interspersed among the more custardy texture of the rest. I'm guessing this was from the eggs that were set on the bottom of the pan at the beginning. Overall, I wasn't a fan of that mix of textures. I also didn't like this process as much—letting the eggs hang out on low heat while I stood and waited for the perfect moment to start stirring drove me a little crazy. I found myself second-guessing when to start stirring—and when to take the eggs off the heat. Method #3: Bobby Flay Bobby Flay's technique is arguably the most straightforward, although it's not without its quirks. He adds butter and crème fraiche to a cold pan, then whisks eggs and black pepper together in a bowl before pouring them over the dairy in the still-cold pan. He then puts the pan over medium-low heat and stirs constantly until the eggs are "three-quarters" of the way cooked before turning off the heat. He also waits to salt the eggs until this point, claiming that this makes them more silky and smooth. I have to admit it felt a little strange stirring eggs with lumps of unmelted butter and crème fraiche floating in them. I couldn't help but feel that they were interfering with the evenness of the cooking, and I was also wondering if they'd distribute evenly among all the eggs by the time the eggs were cooked. When it came to the finished eggs, the texture of Flay's was similar to Garten's, but without those firmer bits of egg that Ina's had. They were custardy but not as creamy or silky as Ramsay's—and honestly, even though this recipe used more crème fraiche, I couldn't really taste it. I'm guessing this was because the flavor was diminished by the cooking process. Which Celebrity Chef's Scrambled Egg Method Is Best? Gordon Ramsay's eggs are in the culinary hall of fame for a reason. I wasn't totally sold before I made them, but I'll now admit they're worth every bit of their hype. Between that slight tang of the crème fraiche and the rich, silky texture that was just a cut above the other two, they won without question. I even found that, when all was said and done, I actually preferred the energetic cooking method to the slower processes used by Bobby and Ina. That might say more about me than it does that specific technique—but I'll let you be the judge there. You Might Also Like Insanely Easy Weeknight Dinners To Try This Week 29 Insanely Delicious Vodka Cocktails
News24
an hour ago
- News24
Royal devotion – Princess Charlene and Prince Albert are more united than ever
It's the highlight of the Monaco social calendar, a soirée that oozes glitz and glamour while raking in cash for worthy causes. A seat at a table at Le Gala de la Croix Rouge – or the Red Cross Gala, if you don't speak French as the principality's Benoni-raised princess has learnt to do – will set you back €1,400 (about R29,400). But people do cough up – and this year there was something extra special for the guests to get excited about. Prince Albert II, the leader of the tiny enclave on the shores of the Mediterranean, was marking the 20th anniversary of his reign – and who better to honour him than his wife. READ MORE | SEE | Monaco royals celebrate 20th anniversary of Prince Albert's reign Her Serene Highness Princess Charlene, who was once looked down upon for not speaking French and struggled to be accepted by notoriously snobbish Monégasques, took to the stage to deliver a moving speech in the local lingo to the black-tie-and-ballgown crowd. 'Today marks exactly the 20th anniversary of your accession,' she told her husband, who was seated among 800 guests in the famed Monte-Carlo's Salle des Étoiles ballroom on 12 July. 'Twenty years ago, you took the reins of the principality, and since that day, you have guided Monaco with wisdom, courage and determination. Your wish for unity and serenity for Monaco has been your guideline.' Charlene (47) then added her own personal touch for her 67-year-old husband. 'Albert, you know I am always by your side, along with the Monégasques. We are standing with you with all our hearts to protect Monaco and its future under your leadership.' We love you, we support you and we thank you for being there for all of us Princess Charlene The former South African Olympic swimmer lived up to her style-queen credentials in an ethereal light-blue silk gown by Elie Saab paired with a dazzling diamond necklace. It was an outfit befitting the prestigious event, which has a history stretching back 70 years. From 1949 to 1958, Albert's father, Prince Rainier III, chaired the event, and from 1958 to 1982, the honour fell to his mother, Hollywood screen icon Grace Kelly – and thanks to her connections, it attracted acting royalty in the form of Elizabeth Taylor and Gregory Peck, and the likes of former US First Lady Jackie Onassis. Princess Grace's granddaughter, Camille Gottlieb, paid tribute to her in an Elisabetta Franchi dress similar to one the Oscar-winner wore in the 1954 Alfred Hitchcock movie Rear Window. 'This ball is an opportunity for us to come together around a cause that's dear to us and touches us deeply,' said Camille (27), who was there with her mom Princess Stéphanie (60) and brother Louis Ducruet (37). Following Charlene's speech, 10 members of the Prince's Carabinieri – Monaco's military guard – performed a moving version of the country's anthem, which saw a visibly touched Albert joining in. A few minutes before midnight, he officially opened the dance floor with his wife to Coldplay's Everglow, and the evening closed with a bang with a performance by veteran English rocker Billy Idol, who played over 10 of his biggest hits. For guests, it was a night to remember. 'The gala is one of the biggest drawcards in Monaco,' one said afterwards. 'And Albert's anniversary made it all the more special.' READ MORE | 'Breach of trust': New controversy rocks Monaco royals as former wealth manager claims tax fraud When Albert took over the principality after his father died, it was largely seen as a tax haven for the super-rich – a principality that lived up to writer William Somerset Maugham's description of it being 'a sunny place for shady people'. Rainier focused on transforming Monaco into an upmarket tourist destination, developing luxury hotels and glitzy casinos. He also ensured owning property in the principality came with stringent bank-account checks – you had to have a certain level of wealth to own a slice of this seaside pie. Things aren't all that different in that regard today – sports cars still line the streets, designer shops glitter on litter-free roads, and heaven help dog owners if their pooches relieve themselves anywhere other than fenced-off poo-parks. But Albert's vision is more encompassing than the financial success of his country. He's passionate about the environment and is the only head of state to have travelled to both the North and South Poles to highlight the dangers of global warming. He's deeply committed to the welfare of his countrymen and women and in his first year as ruler founded his Prince Albert of Monaco Foundation, a global non-profit organisation committed to preserving the health of the planet. In a recent interview, Albert said he wanted to ensure a future Monaco that's 'proud of its values and its past, serene, prosperous, responsible and united'. He likened leadership to sport. 'You can train very thoroughly and prepare for every scenario, but there are always unforeseen events – and you have to respond as best as possible. What drives me is my love for my country, my sense of duty and the trust the Monégasques place in me Prince Albert 'Governing means anticipating, but also facing challenges with loyalty and resolve. In Monaco's history, we've always found ways to secure our future – even in tough and uncertain times. If we stay united, enthusiastic, innovative and supportive, we'll have one of the happiest futures possible.' Part of that future are his 10-year-old twins Prince Jacques and Princess Gabriella with Charlene. And for Jacques, his son and heir, he hopes to 'hand down to him a principality that is neither quite the same nor entirely different'. Supporting Albert along the way is Charlene, who remains a steady rock by his side despite constant divorce rumours. On 2 July they celebrated their 14th wedding anniversary, an occasion marked by an Instagram post of the couple at the Formula One Grand Prix in Monaco earlier this year. The princess certainly seems to have put behind her annus horribilis of 2021, which saw her stuck in South Africa with ongoing medical issues and beset by rumours that her marriage was on the rocks. There was also speculation she wasn't happy in her role as princess, and felt ostracised and lonely in Monaco and longed to be back in South Africa. But these days, she and Albert seem more united than ever, and she appears to be throwing all her weight into helping him run Monaco instead of coming back regularly to SA. 'Charlene is emotionally more invested in Monaco now,' a source close to her told YOU. 'It appears she's far more comfortable now than ever in her role as princess.'
