An unusual nigiri will soon be on offer at Bar Miller, a new omakase restaurant in New York City’s East Village: the humble bluefish, sourced from the New York-New Jersey coast, served raw. “Bluefish has this reputation as being a lesser tier, like a poor man’s fish. But if you treat it with care, it’s incredible,” says Jeff Miller, the executive chef. “When it’s in season, it’s rich, fatty and buttery, with a little bit of subtle tuna iron quality.” Featuring bluefish on a sushi menu is surprising when the city is awash with omakase that, like those in Tokyo, offer prestigious (but unsustainable, according to Seafood Watch) fish like bluefin tuna, Japanese yellowtail and Japanese eel. “Sometimes I think my life would be so much easier If I’d gone that route,” Miller says in reference to the classic omakase menu for which there are standard suppliers. Instead, through trial and error, he built a menu entirely from domestic fish. Bar Miller, which is set to open on Sept. 27, serves San Franciscan anchovies, Hudson Valley eel head trout, and Long Island porgy. (The latter, Miller says, tastes sweet and “super subtle [with] a deep oceanic flavor.”) Miller’s attention to local delicacies extends beyond marine life: The restaurant’s sushi rice is farmed in the Hudson Valley; its sushi vinegar is fermented in Pennsylvania; its soy sauce comes from Connecticut. Even its sake is hyperlocal, fermented in Sunset Park and Bushwick. For Miller, sourcing locally is about expanding on his lifelong appreciation of Japanese cuisine; sustainability is an attendant benefit.
The Portland, Maine-based linocut printmaker Anastasia Inciardi has found a new way to connect with collectors. Last weekend, she installed a vending machine at the specialty grocer and boutique Big Night’s Brooklyn location. Visitors put in four quarters for a surprise miniature print about the size of a playing card. Inciardi, whose work is focused on food, allows the vending machine’s host to customize the selection of prints; at Big Night, options include a stick of butter, a piece of farfalle, a green olive and a tin of sardines. In Maine, where Inciardi has a vending machine at the downtown Portland shop Soleil (among her offerings are a Cheez-It and a slice of clementine) and the Brunswick bakery Wild Oats, she’ll typically sell a hundred prints a day in each location. (She also regularly brings a third machine from her studio to the Brunswick-Topsham Farmers’ Market.) At Big Night, the machine, which holds 500 prints, had to be replenished within a day. Inciardi grew up in Park Slope, Brooklyn, and she drew inspiration from the temporary tattoo machine at her local Key Foods, as well as an Art-o-mat — a converted cigarette vending machine
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Anyone who has planned a Walt Disney World vacation knows dining reservations can be difficult to snag at certain sought-after locales. From California Grill, perched high atop Disney's Contemporary Resort, to 'Ohana, at Disney's beautiful Polynesian Village Resort, these coveted spots are often booked up.
On Monday Japan Airlines unveiled its much-anticipated new cabin interiors on board its forthcoming Airbus A350-1000 planes. When the first of the 13 new aircraft begins rolling out at the end of 2023, it will launch on the carrier’s route between New York JFK and Tokyo Haneda and be designated the airline’s flagship jet for other international flights.
Visitors to Monterrey, Mexico will soon have more flight options from the United States. Viva Aerobus, an airline based in Monterrey, Mexico, will launch new routes to Austin, Denver, Miami, New York, San Francisco, and Orlando. The airline is adding the flights due to ‘growing demand’, and there will be a 23 percent increase in available seats for a total of 13 million seats to Monterrey in 2024, according to its announcement. The new flight routes include:
It's been just a year since Japan reopened its borders to international travel after the pandemic. But tourism has rebounded in ways almost no one could have predicted, setting up a potentially record-breaking 2024.
A trusted piece of luggage is the cornerstone of any good travel uniform. Sure, comfortable shoes and a sweatshirt to keep warm mid-flight are key pieces of the puzzle, but nothing ruins a journey quite like a broken handle, malfunctioning wheel, or busted zipper. Beyond a solid structure, though, there are myriad considerations to make when finding your ideal bag: How much are you willing to spend? Are you team carry-on or prefer to check? Do you like the sleek look of a hardshell case or want the flexibility of a soft-sided piece? We used this criteria to create what we hope is a handy guide to shopping for the right luggage. Hover over the icons below for more information, and click ‘read more’ for a full review from our well-traveled team of editors and contributors.
Ever wanted to wade into a cranberry bog? No need to audition for an Ocean Spray commercial—you can immerse yourself in a sea of burgundy berries by taking a cranberry bog tour. The best time to visit is during the cranberry harvest season, which typically occurs from mid-September through mid-November.
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