Favorite Vietnamese Restaurant Closes After 11 Years of Lobster Pho
Founded by chef Khai Vu, a native of Ho Chi Minh City, District One takes its name from the city's bustling central district, known for its businesses, shopping, and entertainment. Since 2014, the restaurant has served piping-hot bowls of pho with an entire lobster submerged in broth; clams in aromatic garlic and basil gravy; and fried chicken wings spiced with nước mắm gừng ginger and fish sauce, bánh mì pickles, jalapeño, and peanuts. The full bar serves cocktails like a take on a Moscow mule with lychee and a mojito served in a coconut. The space will undergo a six-to-eight-week remodel before reopening as something new, potentially a Japanese restaurant.
A new taco joint is set to join the East Fremont Street scene this month. Taco Escobar will open at 509 East Fremont Street, directly across from sister spot Evel Pie. The latest restaurant from the Lev Group will serve scratch-made tacos inspired by the family recipes of its namesake, the Mexican luchador wrestler. Offerings include beef birria, chicken tinga, and marinated mushrooms, all on handmade tortillas.
The bar will sling margaritas, palomas, and frozen cocktails, while the dining room, much like Evel Pie, will double as a shrine to wrestler Taco Escobar with exclusive memorabilia. Taco Escobar will be open daily from 11 a.m. to midnight, and until 2 a.m. on Fridays and Saturdays.
With Las Vegas visitation down 6.5 percent this year, some resorts and retailers are rolling out that classic Sin City incentive: free parking. Resorts World Las Vegas previously announced complimentary self-parking through August 28. Now the Miracle Mile Shops at Planet Hollywood is getting in on the action, offering free parking for guests who spend $100 or more at shops or restaurants during select weekends: July 11-13, July 18-20, and July 25-27. The mall is also dishing out 'buy one, get one' promotions at some businesses — like for yard-style drinks at Blondies Sports Bar & Grill.
In November, the owners of Winnie & Ethel's Downtown Diner (1130 East Charleston Boulevard, Suite 140) won a $1 million prize to open the 1940s-style diner downtown. After nearly two years of serving breakfast and lunch — and a false start to serving dinner at the counter — the diner is introducing a supper club-style menu centered around comfort food.
Dinner is served Thursday through Monday, 5 to 9 p.m., and features smoky deviled eggs with candied bacon and catfish with corn fritters and Cajun rémoulade. Where breakfast and lunch include dishes like malted pancakes and French dips, dinner takes inspiration from the concept of nostalgic meals at grandma's house with entrees of blackened Idaho rainbow trout with spätzle salad and Angus black pepper barbecue meatloaf with mashed potatoes and fried onions. Cocktail highlights include a toffee Old Fashioned and tomato and basil oil-topped martini. For dessert, make sure to order the three warm, sea salt-topped chocolate chip cookies. See More: Intel
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Hypebeast
an hour ago
- Hypebeast
Guy Berryman's Love Affair With Vintage Is More Than an Obsession
If you look up the term applied art forms, you'll find the definition:artistic disciplines that combine aesthetics and functionality, resulting in objects that are both visually appealing and useful. In the case ofGuy Berryman's labelAPPLIED ART FORMS, the discipline in focus is garment design and construction, with the outcome being a portfolio of collections that straddle modern practicality and utilitarian style. This double-pronged approach to design – balancing form with function – has come more naturally to theColdplaybassist-slash-creative director than some might expect. Upon launching the label in 2020, Berryman had already built up a personal archive of one-of-a-kind vintage finds, which he had sourced over years of touring with the band. Through delving into his wardrobe and experimenting with alternative cuts, Berryman now creates collections that showcase how the look and feel of vintage garments can exist in today's fashion landscape, yet still age beautifully over time. It's taken time to get to this stage, but Berryman has paid close attention to every detail along the way. On a typical day, he can be found juggling hands-on tasks of conceptualizing collections and developing prototypes with his less preferred tasks of admin and paperwork. While he admits, 'some elements are not what [he] imagined would be a part of [his] life in fashion, it's become part and parcel of sustaining a fashion label in one of the most difficult industries.' 'I had become an avid collector of garments for around 15 years, and that archive started speaking to me as a library of ideas to create new things.' What has made the journey worthwhile, however, is running APPLIED ART FORMS in the heart of Amsterdam. Having moved to the Dutch capital after living in the UK his whole life, the creative director made the choice to base the design studio there, saying, 'It's a very creative city where opportunities and collaborations are waiting to happen.' As well as its vibrant arts scene, it's clear to see that Amsterdam's distinct style codes have come to influence the label's functional designs by weaving in a Dutch workwear edge. Hypebeast catches up with Berryman as he dials in straight from his design studio, where the team is preparing for the label'sParis Fashion Weekshowcase. Taking a short break from the chaos, he chats about his design processes, partnering withAudio Obscuraon the Highway Rave event, and looking forward to the opening of the label's first flagship store in Amsterdam. Hypebeast: Can you explain what APPLIED ART FORMS is all about? Berryman: It's a brand that is largely inspired by my vintage archive. I'm kind of a super-nerd when it comes to collecting vintage, whether it's utility clothing, military clothing, or workwear. The brand stems from that passion I have, channeled through modern silhouettes. In terms of style, my biggest influence is what I like to call 'Japanese street style,' so lots of oversized, wide-bodied fits and generally loose-fitting clothes. What inspired you to put your love for clothes into establishing a brand? My background was in engineering and architecture before I was led down a different career path in music. I was interested in all kinds of industrial design and craftsmanship, and I thought I would end up designing chairs or lamps. But, I think I had gotten to a stage where I felt if I don't do something in the field of design and manufacturing now, I'm never going to do it. By the point I'd made that decision, I had become an avid collector of garments for around 15 years, and that archive started speaking to me as a library of ideas to create new things. Which fashion movements have influenced the brand? Are there any that you constantly revisit in your research? For me, the primary source material is always original utility garments – mostly from the 1940s to the '50s and '60s. Everything was made very well back then, as soon as you get into the '80s and '90s, the quality started going down. I'm interested in the uniforms of the U.S Army, British Army, and British Navy – generally functional clothing, not from a style point of view, but more the level of craftsmanship. The process that I take when designing clothes is no different from that of other designers who I Ostiwas one of the biggest collectors of vintage utility clothing, which informed everything he did withStone IslandandCP company. All ofHelmut Lang's inspiration came from Army surplus. EvenMartin Margiela, the menswear is very different from the womenswear, with it being much more utility-focused. 'We're not following seasonal trends or playing to trend forecasts. I think that's a very dangerous game.' How important is functionality in your designs? I tend to avoid modern synthetic materials. For instance, a lot of our winter jackets will be made from a densely woven cotton, which isn't necessarily going to keep you super dry if you're walking out in a heavy downpour, but will have some water resistance. It's a balancing act between understanding how certain materials age, but keeping in mind that they might not have a functional quality that modern-day fabrics have. A lot of the vintage garments I have look so great because they're 70 years old and have got worn patches and random holes. Whenever we select materials, especially for outerwear, I think about what it's going to look like in 70 years' time. As you split your time between the band and running APPLIED ART FORMS, have you felt inclined to bring the worlds of music and fashion together through the label? At the moment, there isn't a huge link. We did have a playlist link on the web shop, but I've always viewed music and fashion as two separate parts of my brain. I like doing this because making and wearing clothes is a very physical thing, whereas making music is something that you don't touch, it's something you feel and listen to. It's a different process. Saying that, we are opening our first flagship store inAmsterdamlater this year. Being a music fan and also having a huge obsession with Japanese vinyl bars, my idea for the store is to make a space that engenders a community feel around the brand. It won't be designed for somebody to just buy something and leave. It'll be built around my passion for vinyl, soul music, jazz, and funk. Part of the store will have a listening bar that will invite people to come in and socialize or just have a coffee. You never know what ideas are going to be born out of bringing like-minded people together. Why did you choose Amsterdam as the city to base your brand in? I just fell in love with the city. I had been living in the English countryside for such a long time, and I wanted a new adventure. I found myself coming to Amsterdam quite a lot, and every time I was flying back home to the UK, I felt really sad leaving the city. I just kept thinking it was a magical place that has all of the culture you would associate with much larger cities – from the music scene to the art galleries and restaurants – but it's wrapped up in this beautiful small city. It's a UNESCO World Heritage site for a reason. You recently partnered with Audio Obscura, making a limited-edition t-shirt for its Highway Rave event. How did it feel to be asked to be part of an event celebrating Amsterdam? Well, when we were asked if we wanted to be involved in the event with Audio Obscura, they told us that they wanted to close down a highway and do this big rave. Big events in weird places are exactly what Audio Obscura is known for, so I was excited to be part of this one by making a T-shirt. In a way, the T-shirt designed itself. When you think about raves, the classic smiley comes to mind, and with this being a highway rave, I thought to incorporate a traffic sign in a sprayed-on effect. The run was limited to 750 T-shirts, and all the proceeds went to supporting the event. Beside the event, what else have you got coming up for APPLIED ART FORMS? Next week, we will be running a showroom at Paris Fashion Week Men's, where we will be presenting our new collections to all of our buyers and taking them through the collection piece by piece. As always, the new range is all about timeless clothing – we're not following seasonal trends or playing to trend forecasts. I think that's a very dangerous game. So again, everything's just based on me going through my archive, finding new things that I've been inspired by, and reinterpreting them in a modern way. We've also started working on our first women's collection, which will launch in Fall/Winter 2026. I was really nervous about it because I've always designed for myself. I wasn't sure if I would be able to do it, but as I'm getting into it, I'm quickly realizing there's so much more you can do in women's than you can do in men's. I'm a bit worried that what we're doing in women's is now stronger than what we're doing in men's. To shop the latest collection from APPLIED ART FORMS, head to itswebsiteor partner retailers now.
Eater
2 hours ago
- Eater
Dubai Chocolate Is Already the Big Winner at the State Fair of Texas
It's almost that time of year again when the new foods at the State Fair of Texas become a full-time obsession. The Fair dropped a long list of semi-finalists today, and we went through it to pick out the items Eater Dallas thinks will and should make it to the finals, based on the description alone. This year, the list has the usual Fair foods, loaded with bacon, brisket, chocolate, and tacos. There are not one but three Dubai chocolate items, loads of takes on Mexican food, and more than the typical number of drinks, with a whopping seven making it to the semifinals (dear lord, do not let the Red Bull margarita make it past this point). But there is one item we're immediately kicking out of the running for best in show based on the name alone: Texas Water. It sounds like pineapple- or lime-flavored Crystal Light that is meant to be added to water and pale ale beers, which is unnecessary. These are the 10 items we predict will make it to the finals for 2025 (or that will be devastatingly overlooked). It doesn't take a genius to see that mashing up a classic fair food like funnel cake with Dubai chocolate flavors would be a smash hit. This dish reconfigures the funnel cake into strips, coats them with melting Belgian chocolate, and then tops them with pistachio cream and ribbons of kanafeh pastry. It is a simple and elegant way to take the essence of Dubai chocolate and slap it on top of the State Fair staple. We do hope they add some powdered sugar to the final product, however. This is obviously fair bait, and we're taking it. Someone decided to make a cannoli and stuff it with bacon jam, which is our kryptonite, that is slow-cooked in brown sugar, maple syrup, and spices. That gets layered in with ricotta cheese and chunks of milk chocolate. The shell is drizzled with warm Belgian chocolate on top. Dream food. It is way past time someone brought the Vietnamese corn dog to the fair. This version of it finds the corn dog prepared as usual, with the outer batter coated in Panko and bánh mì crumbs before being fried. Add some Sriracha mayo and consume with bright pops of acidity from the pickled vegetables served alongside. Chosen entirely because we love coconut. To create this drink, a coconut is filled with coconut-flavored slushie and topped with coconut-flavored soft serve and a sprinkle of coconut flakes. It's obviously perfect, but if it makes the finals, it is going to come down to personal opinions. (We're hoping the gauntlet of judges also loves coconut.) Chosen entirely because of our devotion to Key lime pie in all of its forms. This iteration builds on a crust of crushed graham crackers and Nilla Wafters, which is a fun twist. What's the deal with the 'bomb' part? That's where the Key lime pie mix and crust dust are rolled up into bite-sized bits, then topped with pancake batter and fried. The final step is a squirt of Chantilly cream, a shake of powdered sugar, and a lime-jelly candy on top. This feels like a no-brainer for the fair. Brisket gets mixed into silky beer cheese made from sharp cheddar and an unnamed heavy beer, wrapped in pretzel dough, sprinkled with sea salt, and baked. Unless the beer cheese is really bad, this will be a solid bite with some spicy mustard. Ube makes it to the State Fair in this dish, which combines ube-flavored ice cream with puffed rice and a finishing dollop of Cool Whip and a cherry. This is a simple Filipino ice cream dish with refreshing flavors that deserves a chance on the stage at the fair. This dish sounds like it could be great, if executed well. Tex-Mex-style chicken spaghetti gets loaded down with Hatch chiles, queso, and shredded Monterey Jack. That's all stuffed into a garlic and parmesan-covered bread cone. Then, it is unnecessarily topped with pico, sour cream, and avocado, but we'll take the reprieve from the chiles. Just give us this one, okay? We need a cocktail rimmed with Pop Rocks. Smartly, this is a frozen margarita, which we also need (deserve?) to decompress after making our way around the fairgrounds to eat all this food. There's nothing particularly Texan about this, but it's a cute name. The dish's description claims to combine 'two Italian classics: tiramisu and espresso,' but that means nothing because tiramisu already has espresso in it. Whatever, it's tiramisu with an added layer of Quadratini wafer cookies that get topped with something called 'cremespresso' and whipped cream. We want it, and a lot of Lactaid.
Yahoo
2 hours ago
- Yahoo
K-pop idol and former The Boyz member Ju Hak-nyeon found not guilty in prostitution case, vows legal action
SEOUL, July 2 — South Korean police have cleared Ju Hak-nyeon, former member of K-pop boy group The Boyz, of prostitution allegations following an investigation. According to Korea JoongAng Daily, the Gangnam Police Precinct confirmed today that Ju's case would not be referred to prosecutors due to a lack of evidence. Police said the individual who filed the complaint against Ju had only submitted online news articles as evidence, which they deemed insufficient to continue the investigation. Ju's exclusive contract with agency One Hundred Label was terminated last month after Japanese tabloid Shukan Bunshun reported that he had met privately with Japanese model and influencer Asuka Kirara, who has previously worked in the adult film industry. Other reports accused Ju of engaging in prostitution, leading to a complaint filed on June 19 requesting a formal police investigation. At the time, One Hundred Label cited 'breach of trust' as its reason for ending Ju's contract. Ju has repeatedly denied the allegations of prostitution and illegal activities. He has said he will file a civil suit against the reporter and media outlet that first published the allegations, as well as pursue legal action against his former agency and the individual who reported him to the police. Ju debuted with The Boyz in 2017 and officially left the group earlier this year.
