Notes: Return of the Drive-In Movie Theater
A renaissance of these outdoor venues has offered more than film screenings
A renaissance of these outdoor venues has offered more than film screenings
Fall outdoor activities within the magical Massachusetts island
Around NYC, LA and Miami, a talented team assembles verdant oases and floral dreamscapes
Using a portfolio of fine rums to understand the future of a dynamic, often misunderstood category
Abstract, alluring pieces populate her current solo exhibition, "I Dream of Sleep," at Miles McEnery Gallery
For their new Essence collection, Swiss watch brand Mondaine emphasizes sustainability. Produced at the brand’s now 80% solar-powered factory in Biberist, Switzerland, the watch incorporates recycled PET bottles for its multi-purpose pouch and natural rubber for its strap, glass powder for its crystal and Rizinus (aka castor oil) for the 41mm watch case. The brand does not sacrifice any of its signature design either.
Image courtesy of Mondaine
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Frequent flyers (and many city-dwellers) know the joy of settling into a signature cocktail at an acclaimed hotel bar. With travel presently paused, Behind the Bar: 50 Cocktail Recipes from the World’s Most Iconic Hotels allows the adventurous to tour the world with their tastebuds. Budapest-based writer/editor Alia Akkam penned the celebratory collection, drawing inspiration from her years on the road, reporting about developments in hospitality. She’s peppered the pages with anecdotes that support the recipes, too.
Cover image of Behind the Bar by Alia Akkam (Hardie Grant) Illustrated © Evi-O.Studio, Kait Polkinghorne and Susan Le
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Insight on Fornell's forthcoming Barcelona restaurant, Grand Café Rouge, opening in Odile Decq's Antares
A pre-pandemic live favorite from Belarusian post-punk trio Molchat Doma, “Ne Smeshno” (which loosely translates to “not funny”) now appears as a cryptic music video—complete with unexpected dance numbers and zombie-like characters. …
New York-based Mochidoki’s signature collection gift box includes 24 mochi ice cream in 12 different flavors—from classics like matcha, black sesame and red bean to delectable concoctions like salted caramel, vanilla chip and raspberry crunch. Founded by Ken Gordon in 2015, the brand utilizes the highest-quality ingredients under the watch of its culinary director, chef Natsume Aoi—who grew up making mochi in her grandmother’s Okinawa kitchen. Shipping for the signature collection is free, and Mochidoki guarantees the sweet treats will remain frozen until midnight on the day they’re delivered.
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