Designers hone their green thumbs this spring, drawing inspiration from exotic blooms in tropical gardens. The styles of the season blossom with statement accessories, modern floral prints and unabashed splashes of vibrant color.
Ethiopian-Born, Swedish-Raised Chef Marcus Samuelsson has enough accomplishments under his toque to make anyone’s head spin. To name just a few: A year after taking over as executive chef at restaurant Aquavit, the city’s premier Scandanavian restaurant, 24-year-old Samuelsson became the youngest chef ever to receive a three-star review from The New York Times.
New York is one giant trend laboratory: You see it, hear it, try it on—and taste it first here."New York is a kaleidoscope of world cuisines and an incubator of restaurant trends,” says NYC-based French superchef Daniel Boulud. Here, some leading New York chefs and restaurateurs talk about the citywide dining trends that they foresee and help cook up.
We've got restaurants around the city serving only macaroni & cheese or peanut butter & jelly, so it makes sense specialty bars exist focusing on one kind of spirit. Superfans of bourbon, whiskey or gin can often find more expressions of their favorite spirits under one roof than they ever dreamed existed.