“Have you ever attended happy hour and skipped out on the drinks? Ordered club soda with lime as a decoy for a gin and tonic? Had to explain to your confused friends (or, god forbid, an attractive stranger) why you’re sticking with water? If so, you’re part of a growing movement of alcohol-aware individuals who are less and less interested in getting buzzed—and the beverage industry is taking notice.”
Image compliments of Seedlip Spirits
“The NoMad is a far cry from the sleek, modern aesthetic that one might expect from one of the city’s trendiest spaces. Rather, it serves as a stylish and mysterious refuge from the bustle of the city. Step inside, and you’ll be enveloped in the moody glow of dark wood, rich textiles, and ornate lighting. One could almost call the vibe “old world,” if the environs weren’t typically inhabited by trendy New Yorkers and the international jet set.
Image compliments of the NoMad Hotel & Restaurant.
But don’t let the posh vibe fool you—The NoMad’s enduring appeal stems from attentive, welcoming service that adapts to a diverse clientele (and it’s no wonder; after all, this is the same team behind World’s Best Restaurant, Eleven Madison Park).”
Read more at RESY.com
"When choosing a restaurant, whose opinion do you typically trust? A personal friend? Reviews by strangers on Yelp? The opinions of individual critics in newspapers, magazines or digital publications? Perhaps you use a combination of these mediums, or even all of them. But it’s likely you’ve never thought about where the tradition of reviewing restaurants originated, or how the logistics behind this practice shapes the way we think about food.
PHOTO BY ANTONIO DIAZ
I’ve worked on-the-ground with restaurateurs and seen the effects of reviews in-action; yet most diners don’t have a sense of how this all plays out from a thirty-thousand-foot view. This abbreviated guide to the history of culinary criticism—from the 1800s to current times—may provide some interesting perspective in navigating the different channels of choosing a restaurant in our digital age."