Whenever I'm about to travel to a new destination, I pour myself into research that -- hopefully -- leads me to the most interesting activities, Instagram-worthy points of interest, a better understanding of cultural expectations and the best places to indulge my #FoodPorn obsession. San Diego is no different!
This savvy entrepreneur has amassed a culinary empire known as Gusto54; the restaurant group includes a portfolio of eateries: Gusto 101, Trattoria Nervosa and Pai restaurants, as well as Gusto 54 catering.I had an opportunity to chat with Zuccarini, someone who helped grow Toronto's fledgling dining scene into a dazzling multicultural marvel.
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.