This bar encourages women to alert bar staff if their dates make them feel unsafe or if they receive unwanted attention from other customers. The sign posted in the women's washroom reads: "Your safety and happiness is our highest priority." Not surprisingly, support for this policy has reverberated across the Atlantic.
Unless you have a friend or relative from one of the islands, it's virtually unknown to the majority of the populace. This is a good and bad thing. Good -- because these islands preserve some of the most untouched and natural beauty left in the world. Bad -- because if you're not here, you're missing out.
The countries of Central Europe -- especially the ones that were part of the Communist bloc -- don't attract the foodie kind as much. It's not surprising, since communism did serious damage to all kind of culture, including gastronomy. But Prague's culinary culture is just beginning to find its wheels again.
If there is one thing millennials crave more than anything else, it's a great meal at a hip restaurant. This is one generation that eats out more often than any other. Fifty-three per cent of millennials go out to eat once a week, compared with 43 per cent for the general population. For them it's not about the convenience, but rather the experience. When millennials dine out, they know exactly what they're looking for.
Defined as Eclectic West Coast cuisine, Chef Michael Hay elaborates on Beaumont Kitchen's food philosophy: " It is a lifestyle cuisine focused on whole ingredients and whole foods...it is very vegetable driven." Chef posits it as a place where you get a robust restaurant experience, have a meal and feel nourished.
Over the past few years, the terms 'organic' and 'sustainable' have become buzzwords for health. But these words go beyond a person's health. Supporting local organic food and farming can help revitalize the economy. Community-based agriculture has the potential to create jobs and develop small businesses. Encouraging locals to stay healthy is the side job.
Chef Danny Hassell (formerly of Buca, Bar Buca) and Chef Joseph Awad (formerly of Martin Picard's Cabane à sucre/Sugar Shack), have merged the flavours of Italy and Quebec. And if that unique pairing hasn't already piqued diners' interest, Parcae has another lure to draw in the crowds: its impeccable wine list.
If you do want to spoil yourself with lavish eats, I recommend any of the specialty meals at Café Boulud, located inside the Four Seasons Hotel. Crafted by Chef Sylvain Assié and overseen by Chef Daniel Boulud himself, you may have a difficult time returning to your regularly scheduled meal times afterwards.
The French Riviera is exquisite, and at the time of my visit, American and German tourists were everywhere, falling in love with the city, which is tailored for tourism. Some may think that nearby Cannes and Monaco are the centre of the Earth, with their film festival and F1 Grand Prix, respectively, but Nice is a tourist centre for abundant reasons.
When a restaurant is owned by a company whose vision and mandate does not address food -- but rather sports and entertainment -- it gives me cause for concern. MLSE: Maple Leaf Sports and Entertainment, is an archetype of this business model. But of course, a company such as this would (inevitably) expand into food-focused outlets, regardless.
Restaurants and nightlife are a quintessential part of any university experience. Whether your scene is eating homestyle stew or sharing a local microbrew with pals, there's nothing like a night on the town to take your mind off school. We compiled a list of the top 10 schools and featured a hot spot from each one.
Whether you love it or you love to hate it, there's no denying that America's mouth-watering street food hits the spot every time. From the chip trucks that line the beachfront in California, all the way to the city centre stalls of New York, the United States has quite an array of food that you can choose from.
Canadian food should be fair and available to everyone, whether they can afford it or not -- served in accessible places without consideration of economic background, gender, immigration status, or age. The chefs who are at the forefront of pushing the boundaries of what Canadian food is need to get out of the kitchen and use their skills to build a movement around good food for all.