Next up in the Fly&Dine Interview hot seat is Kendra (left, with husband Josh above), the woman behind BoardingArea blog Points & Pixie Dust. Kendra loves tracking down the best deals around and traveling in luxury (without a luxurious budget) and she was gracious enough to share her tips for eating on the go. Stick…
It’s hard to believe that I was soaking up the Hawaiian sun a week ago and now I’m sweltering in my tiny house in LA, but life could be much, much worse. If you’re a regular reader, then you were able to follow along as I ate my way through the Kohala Coast on the…
We’ve all seen the photographs of air travelers decades ago flying in their finest suits and dresses, but did you know the quality of the food used to match the quality of their outfits? Nowadays, it’s commonplace to criticize the food we’re eating in-flight, but in the early days of aviation, people were more than…
Stuck in an in-flight cocktail rut? Tired of the same old gin & tonic/rum & Coke/vodka cranberry options from the beverage cart? Bon Appetit is here to help. Restaurant and drinks editor Andrew Knowlton, aka The Foodist, has come up with three cocktail hacks to transform your next sky drink into a much happier occasion.…
First of all, let’s be honest. First Class on an older AA 757 is a joke. With the exception of the extra elbow and leg room, there’s not much about this cabin that screams premium anymore. On my red-eye flight earlier this week from Kona to LA, I found out that the food matches the…
If you ever went to Vegas and thought “there just aren’t enough dining outlets here,” then fear not. First of all, I’m so sorry that the brain surgery went awry. Second, MGM is converting the space between New York-New York and Monte Carlo into an outdoor pedestrian park (called “The Park”) with a planned opening…
The Mauna Kea is the oldest hotel on Hawaii’s Kohala Coast and next year it’ll celebrate its 50th anniversary. Built by a Rockefeller, this beautiful hotel doesn’t look anywhere near its age and Manta, the signature restaurant at the Mauna Kea is no exception. Do you see that photo above? That’s the view from my…
I’ve been down on the Kohala Coast on the Northwest side of Hawaii (aka The Big Island) and I’ve been feasting like some kind of modern day Kamehameha. So far, I’ve enjoyed a private chef’s tour to the farmers market with Executive Chef Jayson Kanekoa of the Waikoloa Beach Marriott, a righteous steamed monchong at…
Resort fees have spread like a plague throughout the travel industry but once in a while, they’re actually worth it. At the Waikoloa Beach Marriott, where I’ve been staying as their guest for two days this week, the $25 resort fee not only gives you two Mai Tais and free internet to get the party…
I got my brand new Citi Executive AAdvantage World Elite MasterCard for two reasons: 100,000 bonus AAdvantage miles and complimentary access to the Admirals Club. As an American Platinum flyer who uses LAX as my home base, that meant I was finally going to get to enjoy the mythical club that overlooks Terminal 4 at…
The beauty of Facebook is that it takes news (and photos of babies and quizzes about which “Frozen” character you are) and puts it right in front of our faces. Case in point: the new locations of Loteria Grill at LAX in T5 and T7. A friend of a friend liked the post on Loteria…
When it comes to caviar, one of the biggest names in the game is Petrossian. With shops all over the world and the first airport caviar bar in the United States at LAX, the Petrossian family has proven that they’re serious about salty fish eggs for decades upon decades and the latest generation of Petrossians…
The media loves an easy target. As a member of the media, I know this all too well. In fact, I used to write a column for Bon Appetit called “The Nitpicker” where I got paid to complain about things and I’ll be the first to tell you that most of the things I complained…
A few weeks ago, Condé Nast Traveler published a “Daily Traveler” piece about the efforts Lufthansa’s consulting chefs are making to infuse their in-flight meals with flavor without resorting to the old tricks of pumping up the sodium and spices to turn the food into salty spice bombs. Wait. No. I didn’t mean bombs. You…
