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You already know The Dean is Dublin’s newest hotel. You also know it has sweet amenities. Soon, we’re going to take you inside and all around it. But for today, let’s go through what to order at the restaurant, Sophie’s.
Sophie’s is pretty rare (we’d venture almost unique) for Dublin – a glass-walled, rooftop restaurant. It’s incredibly popular already – the (Tuesday) night we went, it was rammed, and we were told we’d have to wait until 10pm for a table. That was until we played the hotel guest card, and they cleared a space for us immediately – hotel guests will always get priority, apparently.
Sophie’s specializes in pizza (it has a woodfired oven) but we were straight off a flight from Vegas via London, and just needed some warmth and some protein. Here’s what we ordered – and we can thoroughly recommend every single bite:
For those moments when you need to socialize and detox, there’s a genteel catch up over a cup of tea… and then there’s Tanya’s Café at MyHotel Chelsea, which opened in August serving raw food and superfood cocktails.
We popped in last week for post-work drinks. First surprise: it was buzzing. And the clientele didn’t seem to be hotel guests either, but locals – particularly slender, clear-skinned, unbelievably young posh locals – think Cara Delevigne-types (Cara lives nearby in Belgravia).
Second surprise: it was expensive. £10.50 for a cocktail is fine, but a plate of chips & dips for £17.50? Nope. Also, surprisingly, there were only snack-style platters available in the evening – the proper meals are daytime only.
Third surprise: lawd, it was good. Here’s what we tried:
Yesterday, we told you how to find Chicken Shop, the new underground restaurant at the Hoxton Holborn. Today, we’re talking what to order (apologies in advance for the photos, it's very, very dark underground).
In a way, there’s not much advice to give, because the menu at Chicken Shop is limited. Very limited – your options for your main course are:
· A quarter chicken (£4.50)
· A half chicken (£8.50)
· A whole chicken (£15)
To jazz it up, there are sides, which all cost £4. These are:
· Crinkle cut fries
· Corn on the cob
· Butter lettuce and avocado salad
There’s no wine list – your choices are “house”, “decent” or “good” – by the glass or jug. There are four beers on draught, and four (plus a cider) in bottles. Food is served on enamel plates, wine in battered jugs. The whole thing sounds overly simple, and it is. But it is one of the best overly simple meals you’ll have had in ages.
The chicken is free range, from a named farm (Banham’s) in Norfolk. It’s marinated overnight, steamed, then stuck on a rotisserie spit and cooked over charcoal. They chop it up with machetes at the open-plan kitchen, hurl on some extra seasoning as they plate up, and bam, it’s on the way to your table. This is very fast (almost too fast) restaurant food – ours arrived within a couple of minutes of ordering.
The Colony Palms has always been a sceney place in Palm Springs – especially now that it has semi-official links with Soho House members. If you’re not staying, a meal at the poolside restaurant, the Purple Palm, has always been a good way of poking your nose into that scene – it takes up one side of the pool, so you’re literally feet away from the beautiful people sunbathing, swimming, or, er, coupling in the pool.
The Purple Palm has stepped it up a gear this summer, with a new exec chef, Greg Stillman. He’s going local – focusing on working with California “producers and foragers” to get seasonal ingredients on PP plates – while the restaurant itself got a makeover last month, vamping up the Moroccan elements.
The menu was in soft opening, if you can say that of a menu, when we visited in July. Here’s what we had:
Earlier this week, we told you about all of the "eco-action" going on at Kingfisher Bay Resort on Australia's Fraser Island and now it's time to reveal the inventive menu at the resort's fine-dining restaurant, Seabelle.
The restaurant takes its inspiration from the traditional land owners--the Butchulla--who used everything from the smallest of fruits, berries and seafood to sustain the many families calling ‘K’Gari’ (Fraser Island) home; in other words: "bush-tucker" cuisine. This concept is translated into a menu of familiar main ingredients with accents of native spices and flavors that are unique to this part of the world.
Yesterday, we gave you the Must-Stay Hotels for Wailea in Maui. Today, we're giving you a Must-East spot. Conveniently, it's in a hotel. Mahalo!
Chef Sheldon Simeon has done pretty well for himself after finishing in the top three of Season 10 of "Top Chef" and winning the "Fan Favorite" award. The Hawaiian native, who previously helmed Star Noodle in Maui not only opened his own restaurant, MiGRANT, at the Wailea Beach Marriott, he's also taken over the kitchen at the hotel's Mala restaurant.
So with the same chef overseeing both restaurants, what's the different? The Mala restaurant has a more formal restaurant set-up with a somewhat traditional menu while MiGRANT has a casual setting with a more creative menu. Ok. So which one should you choose? Allow us....
We stayed at the Marriott in May while celebrating a family member's big milestone, and when a dinner at Mala ended up being fraught with service issues, we were invited back to try it again, this time with Chef Simeon himself guiding us along his excellent culinary adventure.
The dishes that we had were a mixture of Mala and MiGRANT items but all were Simeon's creations, heavily influenced by local traditions and his own Filipino heritage. Here's what we sampled, and ultimately fell in love with:
There is no shortage of great places to eat in the Wailea resort zone of Maui, especially not with a Fairmont, a Four Seasons, and a Waldorf-Astoria lined up next to each other.
But skip a little further down past these resorts to the Andaz Maui and one of the best meals of your vacation will await you at Morimoto, the eponymous sushi restaurant from Iron Chef Masaharu Morimoto.
The Andaz resort is pretty spectacular in itself, with about four different levels of public spaces, the first two which are pools and the second two which are restaurants, bars and lounge spaces. We'll have more on the Andaz and its rooms and spa shortly but today it's all about Morimoto.
The restaurant is located at the bottom of Andaz Maui, overlooking the main pool and the beach. This means it's easy to access from Wailea's Coastal Walk, which runs along the water and which everyone staying in Wailea uses everyday. There is both indoor and outdoor seating at the Morimoto but this is Maui, of course, you are going to sit outside. (That said, the inside is a lovely modern take on island decor.)
Now here's what we ordered when we popped in for lunch during our own vacation the other month:
POT is the cheekily-named restaurant from native chef, Roy Choi, the man responsible for the wildly successful Kogi Korean taco trucks. Here at The Line Hotel, he's doing Korean food "through the eyes of an American with Korean blood."
In short, it's not the most traditional Korean food you will find in Koreatown but it's crazy tasty and the entire experience of the POT restaurant--which has a vibe that is both laid-back and turnt up--is something you shouldn't miss.