It’s an important season for Departures this fall as the publication marks its 25th year in circulation.
It’s no longer news that guests desire more from their travels than the experience of passive, arm-chair sightseeing.
Forget pop-ups: The latest culinary trend among chefs is to lock the doors of their own top kitchens and temporarily take the helm of other noteworthy restaurants.
When an organization has spent 50 years preserving cultural, architectural and artistic heritage around the globe, it can take more than 12 months to properly celebrate its achievements.
Former model and Parsons grad Ivana Berendika has taken her talents to design with a collection of modern, architectural pieces that she creates at her Miami Beach studio.
It’s only omakase (chef’s choice) at Kevin Cory’s two Japanese gems in downtown Miami, the eight-seat NAOE and 16-seat N by NAOE, where dining-time options are few and the reservations don’t come easy.
The Florida blue blood (his grandfather was former governor LeRoy Collins) now designs fine jewelry and splits his time between Coral Gables and New York.
Fourteen years and three elections after the hanging chad disaster, Florida still can’t iron out its voting-system kinks.
Chef Jason Franey, formerly of Seattle’s Canlis, was just welcomed as the executive chef at Coastal Luxury Managemente Restaurant 1833 in Monterey, California.
Courtesy Rosewood Hotels and Resorts Las Ventanas al Paraiso—a Rosewood Resort in Cabo San Lucas—unveiled its newly expanded spa this month, taking its already de …