Latest news with #Sidecar
Newsweek
2 days ago
- Business
- Newsweek
American Express Launches New Style of Airport Lounge
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. American Express is launching a new style of airport lounge for travelers who are short on time. The new Sidecar by The Centurion Lounge, opening at Harry Reid International in Las Vegas (LAS) next year, will be open to customers from 90 minutes before their flight departs. Why It Matters The new lounge is designed as an alternative to American Express' The Centurion Lounge, and is aimed at travelers looking for quick access to quality food and drink. By limiting entry to those with flights departing within a short time frame, it could help ease crowding and manage demand across lounge spaces. American Express is launching a new style of lounge at Harry Reid International in Las Vegas next year. American Express is launching a new style of lounge at Harry Reid International in Las Vegas next American Express What To Know The Sidecar by The Centurion Lounge will cater to eligible card members who have limited time before their flights. The new lounge will be part of The Centurion Lounge Network, and will complement the main Centurion Lounge at LAS. The lounge will be complimentary for members who have access to the network, including those who hold an American Express' Platinum Card, Business Platinum Card, Centurion Card or the Business Centurion Card. The speakeasy-inspired space will offer gourmet small plates and signature cocktails curated by The Culinary Collective by The Centurion Lounge. American Express has also announced that it is partnering with award-winning chefs including Mashama Bailey, Sarah Grueneberg, Kwame Onwuachi, and Mike Solomonov, to create the Culinary Collective menu. Bar Director Harrison Ginsberg will also join the team. Dishes from the Culinary Collective menu will change seasonally and will make up around half of the Centurion Lounges' items, while the other half will be cuisine inspired by the city in which the lounge is located. The introduction of the Sidecar lounge will make American Express the only credit card issuer with two lounges at the Las Vegas airport. What People Are Saying Audrey Hendley, the president of American Express Travel, said in a statement: "Many of our visitors spend less than an hour in our lounges, and we've created Sidecar specifically for them. "The first Centurion Lounge opened in Las Vegas in 2013, so it's fitting that we're launching this new lounge concept at LAS as we continue to innovate to meet our card members' needs." What Happens Next Sidecar by The Centurion Lounge is expected to open at Harry Reid International in Las Vegas in 2026. American Express has not yet confirmed whether this concept will expand to other airports.
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Travel + Leisure
3 days ago
- Business
- Travel + Leisure
American Express Has a New Speakeasy-style Lounge Concept—What Travelers Should Know
If you're an American Express cardholder, your lounge experience is about to get a little bit more delicious. Travelers flying through Las Vegas will soon have a stylish new spot to unwind, as American Express plans to open Sidecar—a speakeasy-style lounge at Harry Reid International Airport (LAS)—in 2026. When it opens, American Express will be the only credit card issuer with two lounges at LAS. 'Many of our visitors spend less than an hour in our lounges, and we've created Sidecar specifically for them,' Hendley said in the statement. 'The first Centurion Lounge opened in Las Vegas in 2013, so it's fitting that we're launching this new lounge concept at LAS as we continue to innovate to meet our Card Members' needs.' Access will be complimentary for card members who already enjoy access to the Centurion Lounges, and guests will be able to access Sidecar within 90 minutes before their flight departs. American Express also announced it is partnering with James Beard Award winning Resy chefs Mashama Bailey, Sarah Grueneberg, Kwame Onwuachi, and Mike Solomonov, as well as renowned Bar Director Harrison Ginsberg, to form The Culinary Collective by The Centurion Lounge. The collective will create a menu of dishes and craft cocktails inspired by their renowned restaurants, and the new menu items will be available at all 15 Centurion Lounges in the U.S. starting July 29. Some recipes will be available at the new, intimate airport lounge at LAS' Sidecar by The Centurion Lounge. Eligible card members who have limited time will be able to grab a quick bite or drink, including gourmet small plates and signature drinks curated by The Culinary Collective by The Centurion Lounge, in the speakeasy-style space. 'We know how much Card Members love the food and drinks at the Centurion Lounges and look forward to seeing what's new. With help from our Resy chef partners, we've brought together a group of some of the most exciting culinary minds in America to create incredible menus, available all in one place for the first time ever,' Audrey Hendley, President of American Express Travel, said in a statement shared with T+L. 'You'd be lucky to make it to each of their celebrated restaurants across the country, but now visitors to our Centurion Lounges will be able to sample dishes created by these chefs.' The new curated menus from the Culinary Collective by The Centurion Lounge will include many dishes that change seasonally, along with dishes that are inspired by the local cuisine in the city where the lounge is located. Specific dishes will vary from lounge to lounge. 'The Culinary Collective by The Centurion Lounge is so inspiring and works incredibly well because each of the chefs, and American Express, share the same ethos. We care about food, innovation and diverse flavors—key elements of this collaboration,' Mike Solomonov, one of the chefs in the collective, said in a statement. The Centurion Lounge is American Express' signature lounge program within the broader American Express Global Lounge Collection, which includes complimentary access to a total of more than 1,550 lounges across 140 countries.
3 days ago
- Business
American Express to open new airport lounge concept Sidecar, plus new menu from top chefs
American Express is expanding its culinary and cocktail offerings at airports, plus creating a first-of-its-kind new concept that solves the problem of limited-time lounge access before a flight. The demand for pre-flight airport lounge access has continually exploded in popularity post-pandemic, and with an influx of overcrowding and limitations to control the chaos, American Express is rolling out a new concept that could solve that for cardholders on a time crunch hoping to utilize such perks. What to know about new airport lounge concept Sidecar by The Centurion Lounge The new speakeasy-inspired airport lounge concept announced by American Express on Tuesday is designed for eligible Card Members who are seeking a quick bite or drink before they board their flight. "Many of our visitors spend less than an hour in our Lounges, and we've created Sidecar specifically for them," said Audrey Hendley, president of American Express Travel. "The first Centurion Lounge opened in Las Vegas in 2013, so it's fitting that we're launching this new lounge concept at LAS as we continue to innovate to meet our Card Members' needs." The new intimate space is set to open in 2026 and will make American Express the only credit card issuer with two lounges at LAS. Access will be complimentary for members who currently have access to The Centurion Lounge Network, including Platinum Card Members. Guests will be able to utilize Sidecar by The Centurion Lounge within 90 minutes before their departure flight. What's on the new Culinary Collective menus by The Centurion Lounge Amex also announced a new lineup of talent, adding James Beard Award-winning expertise to the network of airport lounge menus to create The Culinary Collective, which includes chef Mashama Bailey from The Grey in Savannah; Sarah Grueneberg, chef-partner of Monteverde Restaurant & Pastificio in Chicago; Kwame Onwuachi of Tatiana fame in New York and Dōgon in Washington, D.C.; and Mike Solomonov from the highly celebrated Zahav in Philadelphia. Harrison Ginsberg, master mixologist and renowned bar director of acclaimed New York City cocktail bar Overstory, adds his expertise behind the bar with craft cocktails inspired by all four chefs' dishes coming to the in-lounge menus starting later this month. "With help from our Resy chef partners, we've brought together a group of some of the most exciting culinary minds in America to create incredible menus, available all in one place for the first time ever," Hendley said. "You'd be lucky to make it to each of their celebrated restaurants across the country, but now visitors to our Centurion Lounges will be able sample dishes created by these chefs." Onwuachi's dishes will include Suya Short Ribs and Tamarind Ice Box Cake. Examples of dishes from Bailey include gluten-friendly Paprika Chicken as well as a torched Espresso Crème Brûlée. Dishes diners can potentially expect from Solomonov include Pomegranate Glazed Salmon topped with Tabbouleh, as well as Charred Broccolini with Kashkaval Cheese and Lemon. Grueneberg's dishes will include vegan Lemony Orzo with Artichokes and Dill, as well as a Grilled Corn and Cucumber Salad with Avocado and Cilantro Salsa Verde. Ginsberg's elevated and imaginative cocktails will include The Centurion, a vodka-based drink with yuzu, soda and lime that has a touch of sweetness, plus a non-alcoholic option, The Green Tea Tonic, made with green tea, lemon, grapefruit and a botanical non-alcoholic spirit. The dishes from the Culinary Collective will make up nearly half of the menu at the U.S. lounges and will rotate seasonally and vary by lounge.
India Today
6 days ago
- Lifestyle
- India Today
How Titaura, Nepal's tangy treat, found a home in one of India's best bars
On a mundane Monday afternoon, my colleague and I were swapping weekend stories when she suddenly lit up and said, 'You know what, I tried a titaura-infused cocktail at the Sidecar!'Now, this revelation was met with an enthusiastic 'What are you saying?' from my end, followed by a half-hour-long deep dive into how far titaura has come (more on that in a bit).advertisementA little context for the uninitiated: Titaura is a beloved Nepalese snack made primarily from lapsi (Nepali hog plum). Think of it as a thinner, punchier cousin of aam papad, loaded with spices. Sweet, sour, spicy, you name the flavour, and there's a titaura variation for it. It even comes in different textures and forms, depending on how much chew (or kick) you're after. Titaura is displayed at a street-side store in Darjeeling. (Photo: Medha Chawla) So why the excitement, you ask? Because titaura is no longer just a hyperlocal snack coming from Nepal. It's having a global moment, and for someone like me, that feels wild.I was first introduced to titaura in school, growing up in North Bengal, where a sizeable Nepalese community meant it was easy to find and even easier to fall in love when I moved to Delhi, titaura became part of my personal food stash, packed alongside White Rabbit candies, Wai Wai noodles, and Sour Bombs, little bites of nostalgia I'd bring back for curious friends (and my own cravings). Each time, titaura would spark questions and wide-eyed now see it poured, stirred, and served at one of India's most celebrated bars? Feels surreal. And a little in Delhi atA snack travels all the way from Nepal to India's capital, straight into one of the best artisanal cocktail bars not just in the country, but the world. And it's not just an co-founder Yangdup Lama proudly takes credit for introducing Delhi to a titaura-infused drink, because no other bar is experimenting with this punchy Nepalese treat just who spent his school years as a boarder in Darjeeling, first tasted titaura thanks to his classmates. Back in the '80s, this spicy-sour candy was a must-have for anyone returning from Kathmandu. 'It was almost a ritual,' he recalls, 'and Darjeeling had its fair share of Nepali students who brought back titaura after every vacation.' Different kinds of titaura are displayed in a shop. (Photo: Siddhartha Ghimire/Instagram) That nostalgic bite turned into a flash of inspiration during a bar shift in Kathmandu in December 2023. Not long after, 'Kantipur' was born, a cocktail built around a deconstructed, in-house version of classic titaura, made using fresh, top-quality ingredients. Lama adds that while the original candy was part of early experiments, the final drink is a refined take, balancing the flavour with finesse. Kantipur served in Delhi's Sidecar. (Photo: Instagram) Nepal's bars are already leading the wayWhile titaura might still be new to most Indian palates, especially up north, Nepal's bar scene is way ahead of the curve for obvious Nayyar, COO at Tulleeho and jury member for 30 Best Bars India, recalls sipping on a 'Bloody Nepali' at Barq in Kathmandu last year. 'It had titaura as its core ingredient, tangy, punchy and totally unforgettable,' he says. Bloody Nepali at Barc, Kathmandu. (Photo: The World's 50 Best) advertisement'My curiosity piqued, and as I explored more, I discovered how widely titaura is used across Nepal's bar scene. On my second visit, I saw several bartenders at a cocktail competition using it creatively, it's clearly a staple for them.'Nitin Tewari, a mixologist and bar consultant popularly known as 'Mr Bartrender', has been working on a unique cocktail menu for Arak by Banmanche in Kathmandu over the past three months. For him, titaura wasn't just an afterthought; it was part of the plan from day one.'We created two drinks inspired by global classics, Moscow Mule and Picante, but with a titaura twist,' he shares. 'And for the non-drinkers, there's Titaura Coke, a spiced, masala Coke using the beloved Nepali snack. It was a total hit at launch, people loved the unexpected fusion.' Titaura-infused drink at Banmanche, Kathmandu. (Photo: Nitin Tewari) advertisementThe rise of the unexpected in your glassTitaura aside, we're in an era where flavour boundaries are being blurred, our palates are bolder, more travelled, and more curious than ever. Gone are the days of playing it safe with the same classics. Innovation now owns the points to some offbeat ingredients turning up in cocktails today, things you'd never expect in a drink. 'Jasmine rice and jackfruit, for instance, they're subtle but leave a lasting impression,' he says.'Globally, ube, a vibrant purple yam from the Philippines, brings soft sweetness and that stunning violet hue. And miso? It adds this beautiful umami complexity. I had a Miso Boulevardier with bourbon recently, totally unexpected, but brilliant.'Besides, at Sidecar, the team has been experimenting with ingredients like corn and cheese, and the drink is called 'Howdy'! The other drink that has a surprising twist would be Maggi Point. Served at The Brook, a sister concern of Sidecar, this one has Maggi masala is a core ingredient paired with tequila, tomato and pea water, hence its name. Maggi Point has Maggi masala as its core ingredient, hence its name. advertisementThe future is local, loud and low-wasteCall it mindful mixology or clean-drinking culture, but the cocktail game is shedding its excesses. The focus is shifting to clarity, where every element in your glass has a job to do, and no garnish is just for show. Bars are turning to local, regional, and sustainable ingredients, not as gimmicks, but as flavour-forward Nutcase in Kolkata, for instance, where they're using kalojire honey (onion seeds honey) to add some complexity and depth. In Chandigarh, the speakeasy PVT LTD serves up Njansa spice bubbles with bourbon, equal parts theatrical and unapologetically bold.'This is about respecting ingredients, not masking them,' says Nayyar. 'We're moving beyond trends into something more rooted. These crossovers aren't just refreshing, they're necessary. It's what keeps the craft alive, relevant, and real.'- EndsMust Watch
The Hindu
05-07-2025
- Entertainment
- The Hindu
Here are the Indian bars that feature in Asia's 50 Best Bars 2025 extended list
The Asia's 50 Best Bars 2025 has released its extended 51-100 list. Three bars from India have made the cut. Sidecar in Delhi is on 62, The Bombay Canteen in Mumbai at 69, and Goa's Hideaway at 94. The list is voted on by Asia's 50 Best Bars Academy, made up of a group of 300-plus industry professionals and connoisseurs. This extended cut is released two weeks before the top 50 names will be announced. Sidecar is an award-winning bar led by mixologist Yangdup Lama. It has been on the list previously. It has also topped the list for the Best Bar in India. The extended list has this to say about the bar, 'Bar legend Yangdup Lama and business partner Minakshi Singh's bar, Sidecar, has become a household name in India. Positioned as a 'friendly neighbourhood bar' in the style of a speakeasy in the heart of New Delhi, signature creations and beautiful iterations of its namesake are all noteworthy, alongside a great food menu to pair.' Mumbai's The Bombay Canteen is 'all about celebrating the diverse pantry of the Indian subcontinent. Seasonality guides the food and drink offering, with dishes taking a contemporary approach to Indian cuisine, and cocktails opting for a more traditional route of reimagined classics, such as its bee's knees made with Himalayan honey.' The Lower Parel-based restaurant was also on the Asia's 50 Best Restaurants extended list at number 91. 'Part cafe, part music venue, part bar: Hideaway has it all. Music is a core focus of the bar, with a rotating showcase of jazz and contemporary artists, but its cocktail offering is just as notable, with drinks such as the Babylon (vodka, passion fruit, coconut water, lemongrass oil) a delicious reflection of local flavours,' the list says about Vagator-based Hideaway. Apart from the Indian bars, the list has 14 new entries from across Asia. The list cover 23 cities, with six bars from Singapore, and Seoul, Shanghai, Taipei and Tokyo represented by four bars each. The top 50 Best Bars in Asia list will be released at live awards ceremony in Macau on July 15. Watch this space for more
