City Of Dreams Is Just One Reason Why Luxury Retailing In Cyprus Could Boom

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.

When it comes to packing light, it's not just the amount of clothing you bring that matters — it's also the materials they're made of.

Last week, Hong Kong-based carrier Cathay Pacific announced the resumption of three non-stop weekly flights from Chennai.

A Japanese resort company is converting an iconic former prison into a 48-room luxury hotel.

Two summers ago, I sat on my unzipped suitcase in the middle of New Zealand's Auckland Airport and attempted to squeeze my bag shut.

On Monday, the United Nations Educational, Scientific, and Cultural Organization (UNESCO) unveiled 27 new World Heritage Site designations. Among them are a diverse slate of culturally significant areas, including sacred temples in Cambodia, ancient tea forests in China, and historic European towns.

Pâté en croûte, the centuries-old French dish composed of meat terrine baked in savory pastry, was first developed out of economy as a way to preserve and use up bits of offal. But today, with skilled kitchen staffs in short supply, the labor-intensive delicacy — which requires multiple days of confiting, jellying, laminating and simmering — feels like a luxury item. “I like the technical aspect of it,” says the chef Nicolas Delaroque, 42, who serves a classic rabbit-and-tarragon version modernized with a little less fat and a bit more spice at his restaurant, Maison Nico, in San Francisco. Markus Glocker, 42, of New York’s Koloman, likewise set out to create a lighter take on the original. “You’re not going to feel like you just ate a stone,” he says of his salmon en croûte, in which slices of tramezzini, a fluffy Italian bread, are wrapped around a rare salmon filet slicked with scallop-and-parsley mousse and topped with gherkins and a beet-infused butter. At Melbourne, Australia’s Aru, the pâté en croûte is reminiscent of a fancy bánh mì. Chả lua, a ground Vietnamese pork loaf, is combined with chicken liver pâté for the filling, and the jelly layer between the meat and the pastry is seasoned with rice vinegar, soy sauce and Maggi, an MSG-spiked seasoning. “It’s quite a humbling experience,” says the charcutier George Jephson, 39, of assembling his iteration, which is stuffed with pork belly, confit pork tongue, crisped chicken skin, pistachios and port jelly, and can be found at his East London wine bar, Cadet, and at nearby restaurants, including Chiltern Firehouse. Still, making use of the whole pig, he says, is worth the effort. “I worked 10 years as a butcher, and we didn’t sell a single piece of pork liver,” he says. “Now I sell 60 kilos a week.” —

Tripla, which provides a booking engine to hotels in Japan and Southeast Asia, has acquired a travel tech company in Indonesia.

This as-told-to essay is based on a conversation with Martha Pierce , a 34-year-old former marketing agency owner, who started her own business coaching practice this year and left Denver, Colorado for Santa Teresa, Costa Rica.

It turns out that luxury London hotels are like buses. You wait ages for one to open, and then two, or in this case several, come at once.

Totes are one of the most essential travel items you can own—the best tote bags are endlessly versatile and tend to have room for everything you could need while in transit. For some travelers, a sturdy leather tote is a no-brainer personal item for flights: It's bigger than most purses, so you can more easily fit a laptop, water bottle, and all other plane accessories inside. For others, an easy-to-fold cotton option might be the item you break out mid-trip for a visit to the beach or farmers market.

Paris is always a good idea. And now travelers can escape to the French city and more European hotspots for less with a new Icelandair sale that has flights starting at just $349 round trip.