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Rescue Spa , the gorgeous respite near Manhattan’s Union Square, is the ultimate destination for one of the city’s most incredible anti-aging facials. Founded by skin expert and, quite frankly, skin magician, Danuta Mieloch, this epicenter of beauty provides clients with the best in treatments to address various skin concerns. I visited recently to experience Danuta’s signature facial, which combines deep cleansing , exfoliating and lifting techniques that help you walk out of the door glowing. One of my personal favorite skincare lines, Biologique Recherche, is at the heart of the operation. Danuta and her team use the line to help clients achieve their goals and they’ve all been trained on how to use the products properly, using specific hand and massage movements that help the facial muscles achieve lift through muscle memory. Danuta shuttles between her location in Philadelphia and New York, to make sure everything meets her very high standards – and treating clients in between. The facial lasts between 60 and 90 minutes. Danuta is warm and welcoming and has done an incredible job with Rescue Spa in New York. The rooms are clean, white and beautiful – which gives you instant trust with what is about to happen to your face. Over the course of your time with Danuta or any of the other aestheticians on her team, your face is cleansed, exfoliated, manually massaged and lifted with micro-current. It’s a process that not only feels good, but where true results are seen. To me, this the only reason to actually get a facial. Since I travel a great deal, constantly juggling new time zones, airplanes and dehydration, it’s important for me to to pay extra attention to my skin. Danuta suggested a bevy of products from the Biologique Recherche line, many I was already using or was aware of, to incorporate into my daily routine. I followed her advice and, after the facial, was delighted that the treatment in combination with the products to use at home, helped maintain the results as long as possible. It’s recommended to visit once or twice a month, more if you’d like. With each time you notice your skin’s quality, texture, elasticity and firmness improve. Danuta’s hands are magic, and, her spa is truly the best in New York.

My Villa In St. Barth is one of our new favorite luxury villa rental services, and the best on the idyllic French island of St. Barth. Many know this island as THE spot to enjoy a luxe holiday while soaking-in Caribbean breezes, French culture and shopping some of the best boutiques and stores in the region. We love it for its famed beaches and delicious food. And, turning to My Villa In St. Barth helped us conceptualize a journey that would raise the bar for all the others we’ve experienced in quite some time. My Villa In St. Barth is a family-owned affair, headed by Monique Turbe and her team. The company approaches each guest experience as if its tailoring a trip of a lifetime, assembling a stay with local experiences that will leave guests wowed and ready to return year after year. We turned to Monique who helped us identify two villas for our nearly week-long visit. The first, was Villa Amancaya . This villa is a showstopper and one of the very best in a collection of villas that would have the potential to make any island-lover drop their jaw in amazement. Pulling-in off what is a very steep hillside, you would never imagine what you’d find behind the unassuming gates that flank the property. A hidden garden oasis awaits with a magical calm that falls over every square inch of the property. Villa Amancaya is an impressive seven-bedroom dwelling made-up of two villas that have been designed with a chic, elegant-island style and a touch of Southeast Asian influence. Around the lawns you will spot gorgeous statues of Buddha and crisply manicured gardens where local residents, a gaggle of turtles, awaits your arrival. The villa offers an open-air floor plan with two bedrooms in the main house, living area, kitchen and deck with infinity pool, exercise pavilion, massage table and stunning views of the mountainside and open sea. Off to the side is another dwelling with private outdoor seating area and two master bedrooms. Up a small slope you’ll find yet another dwelling,a small villa, with three more bedrooms and private pool – perfect for a nanny and children or another family traveling with you. The property is perfect for groups or families, and offers a full-time concierge, housekeeping service and daily breakfast preparation. Of course, My Villa In St. Barth can coordinate everything from a private chef to excursions like catamaran sailing, like they did for us, with Top Lock Rentals . They will help you gain access to private and hidden parts of the island that others might not even know about. We stayed at Villa Amancaya for three days, which was enough to feel the space and miss it when we left. Everything was indeed flawless and the services provided by My Villa In St. Barths – perfect. They picked-us up from the airport, introduced us to the villa, pre-stocked the refrigerator with food from local food-preparation service, Chefs X.O., and organized a small itinerary of suggestions on the island. They even offered to make reservations for dinner or call ahead to inform people of our arrival at restaurants and nightclubs. After three nights at Villa Amancaya, we moved to another beautiful villa in My Villa In St. Barth’ collection – Villa Lenalee . This four-bedroom property is owned by Monique Turbe and is a modern masterpiece in Flammands. It has commanding views over the hillside and sea, and stretches over multiple levels for the ultimate in privacy with an eat-in kitchen, dining room, deck, pool area with waterfall and four bedrooms that are all unique in design. We stayed at Villa Lenalee for two nights and enjoyed every minute. The services available at Amancaya followed us here as well, and we used the opportunity to get to know a completely different part of the island. This elegant yet casual villa was the perfect home base to enjoy the sun and lay by the waterfall with a good book. Over the course of five days we had the opportunity to experience all the services offered by My Villa In St. Barths through two of their exceptional villas. With their unique property offerings, incredible service, kind staff and delightful owner – we were so very impressed by the entire operation. For anyone seeking a truly service-oriented and luxurious holiday on the island of St. Barth, look no further than My Villa In St. Barth.

Starlanka , the Los Angeles-based, luxury-focused sapphire resource is the ultimate place in America to source some of the most unique and rare sapphires in the market today. A family-run operation, the staff at Starlanka are experts in curating a collection of stones that would take any collector’s breath away. Starting by having access to the source, mines in the Southeast Asian nation of Sri Lanka, Starlanka does the work and sifts through the bulk to find only the best that money can buy. We worked with Starlanka recently on creating a piece of jewelry that could be worn by a man or woman, and spoke to the uniqueness of the sapphires in which they have access. We worked with their team to select the perfect stone, a rare Padparadscha sapphire – salmon pink with a touch of purple and orange. These sapphires are some of the most prized in the industry for their rarity, and the reason is obvious. The extreme beauty and variations of color seen within the stones is incomparable. They are often called the “sunset” sapphire. Starlanka not only sells sapphires in their loose form, but they also work with customers in creating unique pieces of jewelry – from rings to bands, bracelets and earrings. We chose a GIA certified 1.7 carat Padparadscha sapphire to use when designing a necklace on a rose gold, 20-inch rolo chain we chose from Stuller . The sapphire had been certified, as most are that come from Starlanka, and had never been heated or tampered with – it is 100% natural. We spoke with Starlanka through this process to get a greater understanding of their business, their founder, Kalam, and why they are the best in the industry. We were left impressed and realized there is no better source in the United States of unique, certified sapphires. IC: Why was Starlanka founded as a business and brand? SL: It all began when my dad, Kalam, was young and began working in the sapphire trade with his uncle. He was mesmerized by these natural beauties from the very beginning. He started out as a wholesale only sapphire dealer. He walked from door to door, building his client base, and is now known as one of the most trustworthy and reputable sapphire dealers in the US. He’s fostered some amazing relationships along the way. Ever since I could remember, my dad would fly between Colombo, Sri Lanka and Los Angeles, CA. He would bring back so many beautiful treasures. My siblings and I would put stones aside for our own personal collections. Even though they were small lesser quality pieces, we adored them. Eventually, we grew up, moved away for school and found passion in other fields. Yet, we ended up coming back to the family business. Since my brother and I started “officially” working with my dad, we expanded our business to the retail world where we could share our love for these jewels with everyone (not just wholesale dealers). We think that one of a kind jewelry begins with the perfect sapphire and we’ve been helping clients create their dream pieces with sapphires and other colored gemstones. IC: What is unique about what the company offers in the gem stone market? SL: We only deal in the highest quality sapphires. Ones that are completely untreated or heat-treated only. We source our sapphires straight from the mines, which enables us to ensure that the sapphires, which come into our possession, are ethically mined. We have a special connection with each hand picked sapphire, as it becomes a part of our collection. And most of all we value our relationship with our suppliers and our clients above all else. It’s why people have chosen us over others when they begin searching for the sapphire of their dreams. IC: How does Starlanka source their sapphires, and where do they come from? SL: Kalam travels to Sri Lanka to select sapphires directly from the source.  We have a satellite office in Beruwela and Colombo, so that vendors, miners, gem dealers can sit with us as we select the perfect sapphires for our collection.  Many of our sapphires are from Sri Lanka, however, we do have many sapphires from Madagascar, as well.  Kalam has also made a few trips to Madagascar to source colored gemstones in the past. IC: Which sapphire is your favorite and most favorite to sell? SL: My personal favorite is padparadscha and it has been since I was a child.  I just love the pretty orange-pink sunset hue.  It can be very rare to find a high quality, unincluded, untreated padparadscha sapphire. IC: Who is the Starlanka customer? SL: We work with people from all walks of life, from artists and creatives to entrepreneurs to doctors and engineers.  Our clients are quite particular and creative when it comes to choosing their sapphire and creating their piece of jewelry. IC: What services does the company offer to clients? SL: We help our clients source their perfect sapphire – either from our collection or we will hunt for the perfect gem during our sourcing trips.  We also love to work with clients in creating any piece they dream up with the sapphire or sapphires of their choice.  We also work with other colored gemstones, so we source and create designs with our clients. IC: Has there ever been a favorite piece of jewelry you’ve created for a customer? SL: Absolutely!  Each piece of jewelry we have created for a client has commemorated a special time in their lives – an engagement, a wedding, a new baby.  It’s hard to choose just one, but if I absolutely had to it would be a custom necklace and earring set we created for a client’s wedding day.  For more info: https://bluesapphirestones.com/blogs/news/something-blue-sapphire-pendant-and-earrings IC: When looking to purchase a sapphire, what are the most important things to consider? SL: The beauty and value of a sapphire is dependent on its color, so the most important question to ask is about the color — how even it is, the saturation, and the hue. People should also ask about size in measurements rather than weight, even though sapphires and most gemstones, including diamonds are priced per carat. You would want to get a stone that looks big but doesn’t weigh a lot, to get the most bang for your buck. But keep in mind that the deeper the measurement, usually the more saturated the color, so you don’t want a completely flat stone because it won’t have the same sparkle and saturation. Lastly, you should definitely ask about what sort of treatment the sapphire has undergone. Completely untreated sapphires would be more expensive because of their rarity. Heat-treated sapphires are pretty common and it’s a standard treatment in the industry. Heat treatment helps to dissipate inclusions and deepens the color. We wouldn’t recommend buying a sapphire with any other treatments.

Haven Spa , located in New York’s SoHo neighborhood, is the top spot in the area for innovative manicures and pedicures – topped-off with truly beautiful nail art. The spa itself offers more than nail services, but that’s what I experienced. I entered from Mercer Street and made my way to reception where I was greeted warmly and immediately taken back to the nail area. I had heard wonderful things about the spa, but had never experienced a manicure and pedicure there before. It exceeded my expectations. The nail area was unique in that you don’t need to move from station to station while getting a manicure or pedicure. Everything is located in the same spot. I was given a pedicure first, my legs calf-deep inside warm bubbling water to soak before my technician began. All the ingredients used from the oils to the tools, creams and lotions are high end – nothing cheap here. Over the course of 45 minutes she trimmed, cut, softened and buffed my feet to perfection, I was thoroughly impressed. Next, it was time for the manicure. I’ve seen the trend of men experimenting with nail art and I wanted to try out the craze which seemed yet another way to express oneself through art and fashion. Though women have been doing it for years, men have begun dabbling, too. And, as I was preparing to leave the next day for a work trip to The Caribbean – I felt like now was the time. My nails were cut, hands soaked, skin softened, cuticles trimmed and nails prepped for whatever art I chose that day. Since it was my first time, I didn’t want to go too crazy – so I chose to use hologram silver foil on my naked nail, which gave the nails a soft sparkle of varying colors in the light – very cool. I painted three nails on each of my hands in an effort not to overdo it. It turned out to be a very cool look. After my pedicure, I didn’t even have to move as a table folded into the wall came down and suddenly became a manicure station – easy breezy. The staff at Haven was amazing and kind, and my technician/artist was beyond talented. For those visiting New York City, or if you’re based downtown – don’t miss what will likely be one of the best nail experiences you’ll ever have.

There are many fantastic options when choosing a place to hang your hat in Houston, Texas – but none compare to one of the city’s newer icons, The Post Oak Hotel at Uptown Houston . Houston has changed a great deal in recent years, adding countless new restaurants from innovative chefs, both domestic and international, as well as plenty of cultural attractions that would excite any visitor. The Post Oak Hotel at Uptown Houston is your perfect urban oasis to base yourself while exploring the many treasures that lie hidden around one of Texas’ most interesting cities. Entering The Post Oak Hotel at Uptown Houston you can’t help but be dazzled by the impressive art-filled lobby. The modern and colorful touches meld into an atmosphere that is both cool and chic all at the same time. The staff at the front desk are more than friendly, greeting you immediately and expeditiously completing your check-in to get you on your way. Boasting 250 rooms and suites, The Post Oak Hotel at Uptown Houston is a larger boutique hotel that feels intimate. It offers seven restaurants and bars, including Mastro’s Steakhouse, an outdoor pool and brand new 20,000 square-foot spa, which offers treatments from massages to facials, body scrubs and more. The outdoor pool is a great place to rest and relax during the summer heat in one of the cabanas, and the lobby a stunning venue for a 5:00 pm cocktail whipped-up by one of the hotel’s resident mixologists. I stayed at the property for three nights in one of their suites. The room was absolutely huge, with a beautiful view of the city, gorgeous bedroom area, living area, massive bathroom and station where the mini bar and coffee machine were. Quite frankly, there was enough room to entertain a few friends or guests if I had wanted, and still have space to move around. Over the course of my stay at The Post Oak Hotel at Uptown Houston, I indulged myself in probably one of the best massages I’ve had in a while. The therapist was attentive, well trained and knew how to give a great massage. It took everything in my power not to fall asleep – as I was that relaxed. Of course my room’s bathroom was spa-like in itself, so I spent plenty of time there as well, soaking inside the giant tub. The staff at The Post Oak Hotel at Uptown Houston spared no effort in making sure my stay was delightful, refreshing towels, coffee, bathroom amenities and more without ever being asked. The concierge, front desk staff and even the housekeeping team wanted to be sure everything was just right for me. I appreciated that, as the service was on-point yet unpretentious. For anyone looking for the best place in Houston to call home while visiting the city, and for those who appreciate design and good service – look no further than The Post Oak Hotel at Uptown Houston.

Rosenthal Wine Merchant is the ultimate resource for French and Italian wine, fusing expertly curated wines from two of the world’s most famous wine producing countries, with wine immersion through events, travel opportunities and learning experiences. Located on New York City’s Upper East Side. Rosenthal Wine Merchant belongs to a parent company, Madrose, which specializes in importing and curating fine wines. Their store on Lexington Avenue is a destination within itself that brings French and Italian heritage through winemaking to discerning customers and collectors around the city, state and country. Neal Rosenthal is a celebrated wine expert and heads the operation with a team of people who know more about wine than probably the wine makers themselves. Customers are invited-in to experience wine through tastings and events, and curated journeys – Madrose Journeys – which Neal designs and leads himself with an intimate group of enthusiasts. Lovers of wine and collectors alike can shop side by side at Rosenthal Wine Merchant and choose a bottle, or several, with the help of the specialists that work there. You will never leave feeling confused or uneducated, as time is paid in making sure customers know exactly what they’re buying, and how their particular tastes translates into that perfect vintage from that perfect destination. Rosenthal’s Madrose Journeys help bring customers who have a love of learning and experiencing the best in wine and wine making to hard-to-access places in France, Italy and Switzerland. By traveling with Neal, you might experience a tiny family-run vineyard in Italy’s Valle d’ Aosta, Alto Piemonte or France’s Burgundy region. In fact, Neal was recently indicted as an honorary citizen of Carema, the origin of one of the most important wines of Ferrando and one of the first growers imported by Rosenthal Wine Merchant. He has begun purchasing vineyards in the area is rehabilitating them – preserving an important part of wine making history. We worked with Rosenthal Wine Merchant to choose eight prestigious and interesting wines that best represent their offerings and work over the years. We tasted them, all unique and fantastic, and truly remarkable selections that would delight any lover of special reds and whites. Ermes Pavese Blanc de Morgex et de La Salle 2016 from Valle d’ Aosta About The Domaine: Ermes Pavese is a youthful grower in the commune of La Ruine just outside of the town of Morgex in the high Alps minutes from the summit of Mont Blanc. Pavese works the native grape known as Prié Blanc. Starting with barely two hectares of vineyards, situated at about 1200 meters above sea level, Pavese has gradually expanded his holdings in this high altitude zone. He now produces three versions of Blanc de Morgex et de La Salle. Because these vineyards are so isolated, Pavese has been able to work with the original, pre-phylloxera root stock since that malady never infiltrated this area when it came sweeping through Europe many years ago. The Wine: A stunning wine from the highest vineyard site in Europe, with annual production of about 12,000 bottles of this austere, racy, mineral white wine with vivacity and length. Grosjean Frères Petit Arvine 2016 from Valle d’ Aosta About The Domaine: The Grosjean family traces its roots back to the village of Fornet in the high mountain passes of the Valle d’Aosta known as Valgrisenche where they raised cattle. During the summer months, the family cultivated grapes and chestnuts on the slopes at lower altitude, stocking up on wine to supply themselves over the long winters. In 1969, Dauphin Grosjean, the father of the five sons that now collaborate to produce the wines of this estate, was encouraged to present his wine at the local “wine expo”. The exceptional quality of his work was recognized and the entire family became engaged in the expansion of the vineyards and in the production of wine. The estate has now grown to encompass seven hectares of vineyards. The domaine is located in the hamlet of Ollignan on the border of the towns of Quart and Saint Christophe and includes “cru” vineyard sites such as Tzeriat, Rovettaz, Creton and Touren in Quart, plus Tzantè de Bagnere, Merletta and Castello di Pleod in Saint Christophe. After starting out with the traditional Petit Rouge along with some Gamay, Pinot Noir and Petite Arvine, the Grosjeans have planted other local varietals such as Fumin, Cornalin, Premetta and Vuillermin. Sustainable farming techniques have been in place since 1975: only organic fertilizers are applied and no pesticides or herbicides are used. Natural yeasts are utilized for fermentation. The Wine: Made from 100% Petite Arvine grapes planted in the Rovettaz vineyard at 700 meters altitude. The wine undergoes a long fermentation on the lees with repeated “batonage” for the first month after fermentation. Bright and fragrant with notes of citrus and fennel, this wine has a solid structure that allows it to be enjoyed young or with substantial bottle age. Biodynamic Certified Gravner Ribola Gialla 2009 from Friuli About The Domaine: The vineyards of the domaine curl over the hills passing seamlessly across the border of Italy into the slopes of Slovenia.  Meticulously maintained, the rows of grapevines settle into terraces that are dotted throughout with trees and bodies of water designed to attract wildlife and assure biodiversity.  Gravner is steadily replanting to assure the primacy of the autochthonous grape varieties of Ribolla and Pignolo.  After determining that stainless steel was not a proper marriage for his wines in the 1990s, Josko Gravner decided to follow the ancient wine-producing techniques used in the Caucasus and has began fermenting his wines in huge amphorae buried in the ground in his cellars in 2001, with a full conversion for all wines as of 2004.  The whites, which make up about 85% of the estate’s production, spend about 10 months total in amphorae, with the reds a shorter 1 to 2 months.  He insists on aging his wines in large barrels for many years so release dates for most wines are from 7 to 10 years and more from the date of harvest. The Wine: Exclusively composed of the local Ribolla grape; fermented in Georgian amphorae buried underground; long maceration with wild yeasts and no temperature control; after fermentation, the wine rests again in amphorae for five more months and then is aged in large oak barrels for an additional six years; bottled without fining or filtering. Rovellotti Ghemme Chioso dei Pomi 2012 from Alto Piemonte About The Domaine: The Rovellotti family traces its roots in Ghemme to the latter stages of the 15th century. As Antonello Rovellotti proclaimed: “the Rovellotti name is truly ‘Ghemmese’”. Of the less than 200 people in the world who carry that family name, 66 live in and around Ghemme and the rest can be found in other parts of Italy, in France and in Argentina. Ghemme itself is a town of ancient tradition. At its center is the “Ricetto” a walled compound that served as a refuge for people of the area during times of strife and war. This citadel of 12000 square meters was first mentioned in documents dating to the 10th century. Eventually, this brick-built structure evolved into a communal storehouse for the agricultural products native to the area with most of the surface being dedicated to wine. It is there that much of the work of producing the Rovellotti wines takes place … an historic cantina for the ultimate classical wines of Ghemme. The family vineyard holdings, encompassing fifteen hectares, are found in the Baraggiola zone of Ghemme, the southernmost sector of the appellation. Baraggiola is further divided into four separate vineyard sites: Barragiola Valle d’Enrico where the Erbaluce for the family Passito is planted; the Baraggiola Valplazza planted almost exclusively to the Nebbiolo used in the Colline Novarese bottling; the sector known as “Chioso dei Pomi” in the center of Baraggiola, recognized as a prime site as early as 1600, in which the Nebbiolo used for the Ghemme is grown; and, finally, the “Costa del Salmino”, also recognized early in the history of Ghemme as a site of exceptional potential, is the home of the oldest Nebbiolo vines, replanted by Antonello and Paolo in 1976, which are used to produce the Ghemme Riserva along with Vespolina planted in the same special sector. Starting in the 1980s, the vineyards have been maintained according to a special regimen applied in coordination with the agricultural faculty at the University of Milan with the express purpose of achieving zero use of chemicals in order to re-establish the natural balance of environmental and ecological elements. The majority of the vineyards are planted to Nebbiolo and are supplemented by plantings of Vespolina (also used as a complementary grape in the Ghemme), Bonarda (also known as Uva Rara) and the white grape, Erbaluce (frequently referred to in the Alto Piemonte as Greco Bianco). The Wine: The grapes for this cuvée are sourced from the “Chioso dei Pomi” vineyard in the heart of Barragiola. The plot is approximately three hectares in size and the vines have a south-southwest exposure. The ultimate blend of grapes for the Ghemme is 85% Nebbiolo and 15% Vespolina. The Vespolina is harvested normally at the end of September while the Nebbiolo is picked after the first 10 days of October. Harvest is by hand. The grapes are fermented separately in stainless steel cuves and the fermentation extends for a minimum of ten days with frequent “remontage”. The malolactic fermentation occurs mostly in barrel. The wine is aged in large barrels of Slavonian oak for the first twelve months after harvest and then is racked into smaller five hectoliter barrels for an additional eighteen months. The various parts of the wine are assembled and blended together in the spring of the third year. After bottling, the wine is aged in bottle at least nine additional months before release. Brovia Barolo Unio 2014 from Piemonte About The Domaine: In 1863 Giacinto Brovia founded the Brovia estate in the village of Castiglione Falletto, in the heart of the Barolo district. The family has been continually engaged in the growing of grapes and the production of wine since that time. The phylloxera plague, economic upheaval and two wars interrupted production for almost 30 years but, in 1953, two brothers, Giacinto and Raffaele, grandchildren of the founder, resumed full-scale wine production. Giacinto, a trained enologist, was (and still is) responsible for the production of the wine while Raffaele, a trained agronomist, supervised the vineyard work. Sadly, Raffaele passed away in 2011 but two of Giacinto’s daughters, Cristina and Elena, are now completely engaged as the fourth generation, in the affairs of this family-run estate. Marina, Giacinto’s wife and mother of their children, is a brilliant cook and provider of wise counsel, and Alex Sanchez, husband of Elena, has joined the family enterprise. For our part, Rosenthal Wine Merchant has worked in close collaboration with the Brovia family for several decades, having made our first purchases in the exceptional 1978 vintage. The Brovias, from generation to generation, have been conscientious buyers of some of the finest vineyard sites in this noble zone, concentrating their efforts in their home village of Castiglione Falletto and the neighboring Serralunga d’Alba. Brovia owns land in a variety of the best “cru” of Piedmont such as Rocche, Villero and Garblét Sue, all in Castiglione Falletto, as well as Brea in Serralunga. These different vineyard plots represent a range of soil types, from heavier clay to friable limestone. The Brovias are extremely conscientious winegrowers and farm organically in every sense of that word (without being formally certified). They perform soil analyses every two years to ensure that the elements are in equilibrium; pruning is done to limit harvest levels; and grape clusters are thinned, when necessary, in the summer. Harvest is done entirely by hand and usually begins in late September with the Dolcetto, Arneis and Barbera; of course, the Nebbiolo ripens later, and harvest for the various Baroli occurs normally in mid-October. The Brovia wines are vinified in the classic style. Grapes are lightly crushed before going into the fermentation tanks. The length of the fermentation period depends on the grape variety but the Nebbiolo for various Barolo cuvées can extend as long as a month or more at temperatures between 28 and 30 degrees Celsius. The Baroli are aged for at least two years in 30 hectoliter barrels of Slavonian and French oak. The wines are then bottled without filtration and released to the market after an additional 18 to 24 months of bottle-aging. The cuvées of Dolcetto and Barbera are handled differently, with the Dolcetto being aged exclusively in stainless steel tanks and the Barbera in stainless with a portion of the Serralunga-based wine in smaller barrels (more detail is provided below)., with a portion going into French oak barrels for 9 – 10 months. The wines are bottled without filtration. The Wine: Evaluating the 2014 Barolo “Unio” blind, one would be hard-pressed to declare it from anything less than a stellar vintage. Brovia’s late-round strategy of assembling one great wine paid off enormously, and the end result is not just good—it is shockingly gorgeous. The nose soars, laden with the beautiful, complex, almost philosophical spice of great Nebbiolo, and anchored by dark, savory fruits. “Unio” is a densely-boned fighter whose musculature makes up in definition what it lacks in size. The vintage’s lightness is felt not in any sense of dilution but in a sense of mesmerizing clarity—the kind of clear-eyed freshness that the heft of riper vintages sometimes masks. In the absence of excess flesh, the wine’s profound minerality is positively arresting, reading as chiseled and foundational rather than as an undertone or a grace note. Furthermore, the family’s remarkable feel for well-judged extraction is on full display here, as the tannins are as perfect as could be imagined—neither coerced past their natural potential nor buffed into insignificance. They are downright sexy tannins, in fact—the lower-lip bite at the end of a kiss that manages to be both tender and suggestive. La Torre Brunello di Montalcino 2014 from Tuscany About The Domaine: The Anania family originally comes from Calabria in the south of Italy where they farmed for many years producing a fine “bufala mozzarella” among other agricultural products. Giuseppe Anania, the father of Luigi Anania, the present owner and producer of the wines of La Torre, purchased the La Torre property in 1976. The estate is located in the commune of La Sesta, approximately 8 kilometers south of Montalcino in the highest altitude section of the Brunello appellation, quite near to the lovely village of San Angelo in Colle. The first vintage at La Torre was the fabled 1982 which set a fine precedent for the future work. The estate comprises 36 hectares of which 5.6 hectares are devoted to the vine. The vineyards are planted almost entirely to the Sangiovese Grosso grape and have a full southern and southwestern exposure. Small parcels of Ciliegiolo and Alicante complete the mix of grape varieties. Wines from three appellations are produced: Brunello di Montalcino, Rosso di Montalcino, and Rosso di Toscano and Rosso di Toscano “Ampelio”. The vineyards, at approximately 1500 feet above sea level, are divided into four squares and are harvested, by hand, separately in late September through early October under normal conditions. All grapes are destemmed prior to fermentation. Only indigineous yeasts are used. All wines at the estate are bottled by gravity and are not filtered. The Wine: This wine is fermented in stainless steel for three weeks. It is then racked into large barrels (“botte” made by Gargalotto and of Slavonian origin) and left to age in cask for forty-two months. A small part of the wine (approximately 17%) destined for Brunello status spends 12 months in small barrel. The wine for the Brunello is selected from the oldest vines and the most well-positioned vineyards. Annual production of Brunello is approximately 1,000 cases. In the finest of vintages, La Torre will produce a limited amount of Brunello di Montalcino Riserva which will age for 48 months prior to bottling. Bea Sagrantino Secco Vigneto Pagliaro 2009 from Umbria About The Domaine: References in the archives of Montefalco, the beautiful hill town in Umbria, document the presence of the Bea family in this locality as early as 1500. This tiny estate is the classic Italian fattoria, producing wine, raising farm animals for trade and home consumption and working the land to produce olives, fruits and vegetables. To this day, the Bea family raises and produces much of what they consume on a daily basis. Paolo Bea, the senior member of the family, is the guiding force behind the production of this series of intense and idiosyncratic wines. He is assisted by his two sons, Giuseppe, who farms the vineyards, and Giampiero, who assists in the vinification and is responsible for all commercial aspects of the winery. The entire property encompasses 15 hectares: 5 of which are dedicated to the vineyards, 2 to olives, and the remainder to the fruits, vegetables and grains that are grown. Sagrantino is the predominant grape, covering 60% of the vineyard surface. The remaining 40% is planted to Sangiovese and Montepulciano, with a small parcel planted to several white varieties. The vineyards are cultivated organically, all grapes are harvested manually and all wines are bottled without fining or filtration. The Wine: The fabled local grape of Montefalco is the Sagrantino and the Pagliaro vineyard, situated at 1300 feet in altitude, is dedicated in large part to this grape variety. The harvest of Sagrantino normally occurs during the second half of October. The cuvaison extends for forty to fifty days. The wines is then aged for one year in stainless steel, another two years in large Slavonian oak barrels and, finally, spends one more year in bottle (the wine, like all Bea wines, is unfiltered) before release. Annual production from the Pagliaro vineyard is 15,000 to 20,000 bottles. Ferrando Erbaluce Passito de Caluso Cascina Cariola 2009 from Alto Piemonte About The Domaine: Ferrando’s Erbaluce comes from a beautifully situated four-hectare vineyard of glacial moraine in the commune of Borgomasino, 25 miles north of Torino. These steep south-facing vineyards necessitate a great deal of manual labor, and machine-harvesting here is impossible—remarkable facts given the shockingly reasonable prices the wines command. The family produces a wide range of Erbaluce—from sparkling, to bone-dry, to late-harvest, to passito —reflecting the variety’s incredible versatility. For their intense, clinging mineral character, for their sizzling, penetrating acidity, and for their terroir -drenched mountain essence, Ferrando’s Erbaluce count among the most distinctive white wines in our entire portfolio; and, for their sheer value, they are perhaps unparalleled. Now is an ideal time to explore the many joys of Erbaluce, as its mineral-driven brightness is quenchingly welcome in the heat of late summer, while its complex flavors of mountain herbs and honeyed orchard fruits nod toward the impending autumn. The Wine: Few sweet wines on earth can approach the layered majesty of great passito-style Erbaluce di Caluso, and Ferrando’s version is the grandest there is. While many sweet wines lose their distinctive stamp of terroir in an overwhelming onslaught of residual sugar, Ferrando’s Passito di Caluso seems to distill and magnify its essential elements: green Alpine herbs still soar above the din; the dominant quince and apple notes are still crunchy and fresh; and a finely honed blade of acidity still slices through it all. A dense thicket of spice and smoke toward the finish suggests very expensive cigar tobacco, and the immense level of sweetness scans as lively and glowing rather than ponderous. To produce this unlikely nectar, the Ferrandos dry early-October-harvested Erbaluce in open air for a full five months. The meager amount of juice yielded by a gentle March pressing is then fermented and aged in small oak barrels for two years, followed by a minimum of two years of bottle aging before release. It is truly one of the greatest sweet wines on the planet, and it makes for a fascinating counterpoint to the family’s lovely dry Erbaluce. A classic “vino da meditazione” If you are a wine enthusiast or someone interested in expanding your knowledge, learning from the best, go nowhere else but Rosenthal Wine Merchant. And, if you happen to be so lucky, take a trip with Neal. Your view on wine will shift completely and your understanding of the entire process will deepen. There’s no one better.

Italian Wine Merchants , located on East 16th Street near Union Square in New York City, is the top destination in the city and, really, the country for exclusive Italian wines sourced and curated by a team of experts and aficionados who probably know more about Italian wine than most any other resource we’ve ever seen. Italian Wine Merchants operates a stunning showroom and event space in the same location that truly immerses their customers and buyers in a 360 degree wine experience. This is no wine store, but instead, a place to learn, buy, taste and enjoy the best in wine that the country of Italy has to offer. Entering into the space you’ll notice a wall with what looks like the most delicately categorized and presented wine bottles (not pictured). There is a reception area with a host or hostess there to help guide your wine experience. Many collectors come here to soak-in the location’s latest finds, but, even so, novices are welcome as it’s a place to learn. Someone will advise you on what to get and how to enjoy it once you take it home. Many people buy in cases, some purchase by bottle – but most are here because they know the offering is stellar. Italian Wine Merchants host numerous tastings and events for their followers and customers. Inviting wine makers from around Italy, chefs and experts – the space turns into a hub for learning and eating, tasting and enjoying some of the most hard-to-find bottles you might imagine. You will find countless varieties here that come from the tiniest of producers; some that you might never know existed if it weren’t for the hard work of the advisors and curators that work here. We worked with Italian Wine Merchants to select seven bottles that they believed represented a snapshot of their expertise, and what they have to offer. The bottles were unique, interesting and provocative – all telling a story all their own of the location in which they were produced, and the wine makers behind them. Of course, a customer or collector can find bottles here that date back to the 1960s, rare varieties that price in the several thousands per bottle – but they truly have something for everyone. Attending one of their dinners or events will provide greater insight into Italian Wine Merchants’ process. We sampled the following wines and, after doing so, realized just how special Italian Wine Merchants is and why they’ve earned the reputation they have. Barone Pizzini Animante Brut Franciacorta Chardonnay Vintage Notes: Bursting with tongue-tingling acidity and piquant minerality, Barone Pizzini’s Animante Brut Franciacorta is a bewitching, food-friendly sparkling wine that layers its citrus and orchard fruits with white flowers, Christmas spices, and crushed river rocks. Persistent fine perlage tickles the palate until its lingering, creamy finish. This blend of Chardonnay, Pinot Noir, and Pinot Bianco derive from the estate’s organically tended 25 vineyard parcels that range across Franciacorta; the grapes ferment in temperature-controlled stainless steel for about 12 days, and, using Champagne protocol, the wine ages in stainless steel for six months, followed by eighteen to thirty months of bottle aging. Producer Notes: The wine producing region of Franciacorta is a result of glacial action that has taken place over the last several thousand years.  Rolling green foothills and bedrock of limestone and gravel remain home to one of the fastest growing Italian wine regions in Northern Italy.  Unquestionably best known for the method champenoise wines, Franciacorta is produced using Chardonnay, Pinot Bianco, and Pinot Nero fruit.  Unlike most other Italian sparklers, Franciacorta undergoes carbonic fermentation in bottle.  This process contributes to smaller, more plentiful bubbles and a more subtle taste.  According to Italian wine law, Franciacorta must be aged for at least 18 months—vintage Franciacorta for 30 months. Barone Pizzini is the result of an Italian serviceman’s fortitude who was dedicated to the development of Northern Italy as a quality wine producing region.  Founded in 1870 the estate remains one of the oldest wineries in the region. Antinori Cervaro della Sala Chardonnay 2016 Vintage Notes: Made in a Burgundian style that is reminiscent of a traditional Meursault, the ’16 Cervaro marries intense aromatics with a nicely full-bodied palate that’s studded with salty minerals. 2016 saw a cool growing year marked by a warm summer, and this wine reflects its vintage in its classic, elegant lines and its oscillation between sweet, ripe fruits and spicy, savory notes. White wildflowers, warm baking spices, orange zest and caramel frame the wine’s juicy orchard and succulent stone fruits; these flavors echo on the palate whose vibrant acidity propels a lingering, mineral-inflected finish. A blend of 85% Chardonnay and 15% Grechetto, grapes vinify separately; wine remains on the less for five months in oak barrels, after which it is racked, blended and bottled, resting for ten months in the cellar before release. Sporting soils of clay, volcanic sediment and Pliocene fossils, the rolling land at Castello della Sala imparts a mineral inflection to its long-aging, world-class white. Producer Notes: While the world-famous Antinori estate is headquartered in the heart of Chianti Classico, the ancient winemaking family has long had roots in Umbria. Antinori founded its Umbrian estate, Castello della Sala, located where Umbria abuts Toscana in the northwest corner of Orvieto in 1985, although the extended family had bought buying the land in 1940. These 1,300 acres (about 400 under vine) are under the guidance of Marchese Piero Antinori, his three daughters, and renowned enologist Renzo Cotarella, an Umbrian native. Sporting soils of clay, volcanic sediment and Pliocene fossils, the rolling land at Castello della Sala, named after its beautiful medieval fortress, grows several indigenous grapes, particularly Procanico and Grechetto, as well as some international varietals, like Chardonnay, Pinot Noir and Sauvignon Blanc. One of the finest Italian Chardonnays, Cervaro della Sala, comes from this Italian estate, as do very compelling bottlings of Orvieto (bottled as San Giovanni della Sala), Pinot Nero, and Muffato della Sala, a world-class dessert wine. Paolo Bea Sagrantino Secco Vigneto Cerrete 2010 Vintage Notes: Bea debuted its Sagrantino Secco Vigneto Cerrete with the 2007 vintage, and the estate crafts this lush, complex and terroir-driven wine only in the best vintages. The 2010 is an explosive yet nuanced big red, layering its brambly red and brooding blue fruits with tarry earth, potpourri, pencil lead, exotic spices, and telltale Bea terroir. The wine’s transparent Sagrantino fruit seamlessly marries with its chewy, polished tannins, while savory minerals provide a seductive counterweight. Structured and glorious, this wine will drink for decades. Grapes derive from the estate’s high altitude Cerrete vineyard and ferment for about 45 days; the wine ages for a year in stainless steel, two years in botti, and a year in bottle before release. About 1,500 cases made. Producer Notes: Situated in the heart of Umbrian wine country, Paolo Bea is the quintessential artisanal producer. Bea’s credo is “Nature should be observed, listened to and integrated, not dominated. Wine is not made by man but generated by nature!” An estate founded more than 400 years ago, family owned-and-operated Paolo Bea dedicates itself to indigenous Umbrian grapes–Grechetto, Malvasia, Gargenega and Trebbiano for its whites, and Montepulciano d’Abruzzo and Sagrantino for its reds. A guiding force in Vini Veri, or in English the “True Wine Group”, Italy’s natural wine consortium, the estate nurtures its grapes with organic, non-interventionist agriculture, and it continues that reliance on nature in the cellar, crafting its wines without temperature control and without any additives, additional yeasts, fining or filtration. Bea purposefully keeps its production low–so low that demand for its exceptional reds and outrageous whites always exceed supply. Fontodi Chianti Classico Riserva Vigna Del Sorbo 1998 Vintage Notes: Upon release, this cru Chianti Classico Riserva was praised for its generous fruit, open-knit profile, and alluring aromatics. Now with two decades of maturity, Fontodi’s ’98 Chianti Classico Riserva Vigna Del Sorbo is truly hitting its stride, revealing tertiary notes of mushroom, tar and tea that underscore its remarkably vibrant red and blue fruits, warm earth, black licorice, and cigar wrapper. Exquisitely balanced and extremely elegant, this Chianti Classico Riserva shows a Burgundian profile to the wine; it’s structured yet nuanced, wrapping the palate with a symphony of textures and flavors as it glides to a lingering finish. Sourced from the southwest facing Vigna del Sorbo vineyards, Fontodi adds about 10% Cabernet Sauvignon to its Sangiovese to make this Chianti Classico Riserva. Producer Notes: Tenuta Fontodi is Chianti’s class act: Her renowned crus are the Super Tuscan Flaccianello and the Sangiovese-Cabernet Sauvignon favorite Vigna del Sorbo, while her Chianti Classico is unflinchingly reliable. Winemaking in the timeless land of Chianti Classico dates back to the 8th century, and the term “Chianti” was applied to wine as far back as 1398: Tenuta Fontodi is one of many existing estates that can trace their lineage back to these historic times. Fontodi is an all-time favorite of IWM and any Tuscan wine enthusiast. In the 17 published editions of Gambero Rosso, Italy’s acclaimed wine rating guide, this Tuscan estate has won the coveted Tre Bicchieri (Three Glasses) award 13 times. And like the other greats of Chianti Classico (Felsina, Querciabella, Castell’in Villa…), they did it by revealing the true essence of the Sangiovese grape and the local terroir. They maintain tradition even when updating equipment; in fact, the new cantina works entirely on the gravity principle (no pumps) though it is fitted with the latest vinification technology. Resting near Panzano in the epicenter of Toscana’s viticulture, Fontodi’s vines enjoy a southern aspect, a position in a natural amphitheatre, and marl soil. These optimum conditions allow the grapes to ripen perfectly, therefore creating wines of great character and structure. The natural potential of the grapes combined with the leadership of Marco and Giovanni Manetti (cousins who are sons of the 1968 visionaries) makes for perfection in winemaking. The estate dates back to the 16th century, but her modern era started in 1968 when the Manettis, a Florentine family famous for more than three centuries for their terracotta production, purchased the estate. Poderi Aldo Conterno Barolo Cicala 2013 Vintage Notes: Layered and complex, the ’13 Barolo Cicala embraces its opposites. Succulent red and blue fruits find their complements in savory minerals; elegant, chewy tannins are matched with substantial alcohol and copious dry extract; and vibrant acidity marries with a sweet fruits. Licorice, blue flowers, truffles, crushed river rocks and herbs frame the fruits on this wine, propel its inner perfume, and linger on its sustained, intricate finish. The second “cru” from Bussia Soprana, Cicala is the most fruit-driven, but also the most tannic and most age-worthy of the estate’s trio of single-vineyard Barolos. Deriving from vines between 40-45 years old grown in soils that are a mix of clay and limestone, this wine spends 28 months in Slavonian oak casks before bottling. Let this Barolo cellar for a couple of years before drinking it for a decade or two. Producer Notes: Aldo Conterno is known as the “King of Barolo” in Italy. Poderi Aldo Conterno is situated in Monforte d’Alba on the prized Bussia Soprano vineyard, in the heart of the Barolo region. The Conterno family has been producing and aging the great Piemontese wines for more than five generations. Aldo left his legendary brother at his father’s cellar (the Giacomo Conterno estate) in 1969 to pursue his own winemaking interests and reputation, creating the wines of Poderi Aldo Conterno in the “Favot” cellar. The estate exclusively vinifies its own 25 hectacres of grapes. The Conterno brothers parted ways back in the late sixties to create their own styles of Barolo, Giovanni producing the more traditional style of the two. However, Aldo’s wines are not considered modern; he still refuses to age them in small barriques. The wines are more fruit driven than the earthy wines of the Giacomo Conterno estate across town in Monforte. Aldo Conterno’s corporate policy of producing only the highest quality wines while mixing tradition with innovation falls directly in line with the aspirations of IWM. We offer only the highest quality wines to our clients. Valdicava Brunello de Montalcino 2013 Vintage Notes: Vibrant, structured, and luminous, the ’13 Brunello from Valdicava is destined to become a hotly coveted vintage of this collector wine. Layering its pure red and blue fruits over a framework of telltale Montalcino terroir, this wine unfurls on the palate with silkiness, exquisite balance, and sheer sophistication–it’s a Brunello to buy by the case so that you can enjoy it for decades to come. Vincenzo Abbruzzese, owner and operator of Valdicava, works passionately, growing his grapes without pesticides, coaxing very high quality, very low yielding berries from his vines, which he then vinifies very traditionally with minimal use of barriques and almost entirely in large neutral oak botti. Producer Notes: In his youth Vincenzo Abbruzzese spent summers working at Valdicava, his grandparents’ winery in northern Montalcino. His grandmother bought these gentle slopes in 1953 and with her husband planted the first vines here. However, her son left home for Siena, where Vincenzo was born and raised. Abbruzzese cultivated an avid interest in science and chose an engineering track when he began his university studies in Florence. Graduation was finally approaching in 1987 when his grandfather announced the intention to sell Valdicava; Vincenzo’s eyes opened to a new future, and when he left Florence for Montalcino he did not look back. Abbruzzese was well aware of the challenges that faced him. The property was pleading for drastic improvements and the young man had hardly any capital of his own; but he was a dedicated worker and promptly began a series of improvements that would shape Valdicava into the top quality winery he envisioned. Vincenzo’s systematic changes have earned Valdicava a place among the elite producers of Brunello di Montalcino. With just 10 hectares in the coldest part of the Brunello zone, he is probably the most exacting grower in the area, managing vegetation so that each grape will enjoy the perfect amount of sun and mercilessly expunging tightly packed grapes to avoid rot and diseases. He has also rebuilt the cellar, where he replaced his grandparents’ botti with stainless steel and oak fermenters and new wood casks for ageing. Abbruzzese’s Brunello and Brunello Riserva are truly outstanding, while the Rosso di Montalcino is one of the best available; and all of his bottlings consistently demonstrate richness and excellent structure. Giuseppe Quintarelli Rosso del Bepi 2008 Vintage Notes: Rich, textured, racy and complex, the ’08 Rosso del Bepi wafts from the glass with an explosion of berries, cherries, and figs, all complemented by incense, tobacco, cigar wrapper, umami and earth. This is an intense, hedonistic wine that earns the Quintarelli name–in fact, it’s so good, we don’t quite understand why the estate chose to declassify its ’08 Amarone and bottle the Rosso del Bepi instead! Silky, layered, mineral-laden and nicely weighty, this wine glides across the palate with the brocade-like texture that has made Quintarelli’s Amarone so beloved. A blend of 55% Corvina and Corvinone, 30% Rondinella, and the remainder Cabernet Sauvignon, Cabernet Franc, Nebbiolo, Croatina, and Sangiovese, the grapes for this wine ferment with natural yeasts for 45 days, and the wine ages in oak barrels for about seven years before bottling. Quintarelli produced its rare and delicious Rosso del Bepi in only five previous vintages: 1994, 1996 1999, 2002, and 2005. Producer Notes: Known as “the Master of the Veneto,” Quintarelli makes some of the world’s most sought-after wines, and their releases always create commensurate fervor. Quintarelli’s limited production Amarones, Reciotos, and Valpolicellas are the benchmark for excellence. Their greatness stems from the inherent quality of the terroir and the natural talent of this master, whose concept of vintage standards and strict grape selection rivals the great Chateau of Sauternes. Quintarelli puts his wines on the market when he deems them ready, sometimes cellaring them for decades until the right moment arrives. True thinking wines that slow the pace and teach the drinker to be silent, Quintarelli’s wines are unlike any other in the world. Any wine lover should visit Italian Wine Merchants, immediately. It’s a little slice of Italy’s wine offering as nearby as 16th Street. All wine producer and tasting notes provided by IWM

London is a city that is full of tea experiences. A culture that looks to tea time as a staple in its day, one that can be as simple as poring a yourself a single cup at home, or going all-out on an extravagant moment that includes champagne, the crispiest of scones and the sweetest of pastries money can buy. But, which one is the best? If you’re visiting London this year, you can only choose The Palm Court at The Ritz . I have truly been fortunate in that i have experienced various teas around London for years. Many of them were good, but, for many reasons, The Ritz stands out. Not only is The Palm Court a stunning room in one of the cities most iconic hotels, but the service, tea, food and ambiance is next level. I visited the hotel recently and, of course, dressed for the occasion. Stepping inside, I was escorted to the entrance to The Palm Court, where my name was taken and I was shown right to my table. One must remember, tea here is not a casual affair. Men should arrive in a jacket with tie, and women should be at their best. No denim, please. But, that is what makes this place special, and oh so civilized. I’m a bit of a rebel, as most choose an English breakfast, Assam, Ceylon or other mixture. I, personally, love green or white tea, so, that is what I chose. The silver strainers, pots and tiers of baked goods arrived promptly. A procession of staff made contact with me to  ensure all was well, topping-off my champagne glass with each sip. I spent about an hour here, taking-in the environment and enjoying myself. With each cup of tea and with each bite into the perfect scone smothered on fresh cream and homemade preserves, I intentionally slowed it down – as not to rush the experience. As I left, I felt lifted, different and satisfied on so many levels. For anyone in London this year, if tea is on your itinerary (as it should be), choose The Ritz.

British Airways offers a stellar business class, known as Club World, and it’s our favorite in-flight experience for 2019. The airline has invested significantly in the product, which puts many other competitors far behind in terms of service, cuisine, on-board amenities and airport offerings. I flew club world recently on British Airways and was truly blown away by the experience as a whole, and wouldn’t recommend another between the United States and London’s Heathrow Airport. I flew British Airways’ Club World from JFK Airport to London. Boarding for my 8:30 pm flight was easy, efficient and comfortable. Settling-in to my super private seat, I was offered a glass of champagne and someone instantly took my coat from me in an effort to help me maximize my space. The seat was sleek in design, moves into a completely lie-flat position and has a divider built around it to keep you in a cocoon of privacy that makes you feel like you’re in your entirely own world. We took-off on time and meal service began instantly. I had spent about an hour at the ultra-luxurious lounge at JFK, so I had already had a couple of glasses of Pinot Noir and appetizers – but was still looking forward to the meal. British Airways has partnered with The White Company, a London-based bedding brand that have provided sumptuous pillow cases, comforters and amenity kits to help make your in-flight experience that much more cozy – it worked! I felt like I was in a hotel, with the elegant design and comfort that surrounded me. Even noticing the lighting on-board – softly-lit spaces, lamp shades and more to make the cabin feel homey. Before mealtime, I touched my large entertainment screen to skim through options for movies, and there were plenty. British, Americana and international films were on offer, as well as a wide television selection. I chose a new release, and perused the stunning menu to choose what I’d be having for dinner. My dedicated flight attendant was lovely. he was attentive, kind and gave great recommendations on what to order. I began with a glass of Bordeaux and followed with an appetizer of fresh pea panna cotta with herbed creme fraiche. For my main course, I chose a sustainably sourced cod filet with green and opted for warm raspberry and lemon sponge cake for dessert. The thing about the Club World dining is that it’s an elegant affair. Aside from the food actually being delicious, every detail down to the metal napkin rings is perfection. After dinner, I chose a nightcap of Porto wine and settled into my seat. The flight from New York to London is far too short when you’re having such a great time on-board, but I needed to rest. I positioned my seat into flat-bed with the touch of a button and drifted off. I told the flight attendant that coffee and fruit would be suitable for breakfast, that way I could sleep longer. I woke just 25 minutes before landing and was given a piping hot cup of coffee, fruit and yogurt – which was perfect for me. I was offered the option of even dining at the lounge at JFK if I really wanted to maximize my sleep on-board, but opted to dine in the sky. I’m glad I did. We landed at Heathrow early, and I deplaned quickly to rush through immigration. British Airways’ Club World product is stellar, and something everyone considering business class from the United States to London should experience. Not only will your ride be in complete comfort and elegance, but you’ll feel right at home. For all these reasons, we choose it as our best for 2019.

The Dorchester isn’t just a luxury London hotel, it’s an icon. Sitting within a stone’s throw of Hyde Park and a short stroll from some of the best shopping in the city, this property puts its guests in the most enviable location in the city. Staying here affords you a key to the best of London, and you don’t even have to step out your front door. Within its tower walls lies some of the most incredible rooms, delicious dining venues, a stunning spa and the most gorgeous and delicious cocktails around – but that’s not all. The Dorchester’s service is remarkable, and unbeatable in London. I stayed at The Dorchester for two nights and that was a mistake. I should have stayed longer. Leaving was the hardest thing I had to do all month, but the two days spent here were pure bliss. I was welcomed after landing at Heathrow and making my way into the city early in the morning. The staff did all they could do to be sure my room was ready for my arrival – and was it ever ready. I was lead almost instantly after walking through the front door, helped-in by the lovely doormen wearing The Dorchester’s unforgettable green overcoats, to a Dorchester Suite. The palatial living room with sweeping views of Hyde Park and fireplace gave way to a stunning marble bathroom and a bedroom fit for a king, literally. The lovely room couldn’t have gotten any better before I rounded the corner and saw a welcome fruit basket and gin and tonic setup waiting for me, which was a lovely touch. The hotel boasts 250 rooms and suites, but each moment created throughout the halls, the opulent public spaces and in each corner of the bars and restaurants screams intimacy. For two days, I was able to experience first hand why this beloved hotel has been loved for so long and I can tell you it’s not just the rooms. The Dorchester offers a slew of dining venues to choose from. You can start in the lobby’s long corridor for breakfast, tea or take dinner at The Grill, which I did, or at Alain Ducasse at The Dorchester. The Grill is fabulous and offers a delicious menu that showcases seasonal dishes, made with fresh local and international ingredients. China Tang is perfect for those who have a hankering for dim sum. Every night, spending an hour or so in the bar is a must with their expertly crafted cocktails and libations. Really, each drinking and dining venue here are above par, which is not often said about every hotel in the city. Those who are looking for a little down time after shopping or running around town can pop into the spa. The spa at The Dorchester offers a wide range of massage, facials, body treatments, nail care and more – so you don’t have to bother sourcing this from other places in London. It’s all right here. There is a beautiful gym, steam room, experience showers and other facilities to take advantage of as well. The service at The Dorchester is impeccable and truly makes the hotel. This isn’t just said about the dining venues but in every part of the customer experience, which includes housekeeping, front desk, doormen and more. There really isn’t anything they won’t be willing to help you with and they will do everything within their power to ensure a comfortable stay. Over my two days at The Dorchester I spent a good deal of time within the hotel. I did venture out, of course, to do some shopping, have a few meetings and enjoy the pleasant weather London was seeing at the time of my visit. It was the perfect two days, in my opinion, one where you don’t try too hard to jam in everything, but actually just enjoy where you’re at. The Dorchester is the perfect place to base yourself in London no matter what your plans. It’s not just a luxury hotel, it’s home. It really has that magic that allows you to feel wrapped in luxury, but relaxed and easy – as if no one is really watching you. But, when you need someone, they’re a heartbeat away. You cannot miss a stay here in 2019.

Fox Fodder Farm is a floral studio in New York City, but one like you’ve never seen before. What feels more like a floral consultancy, this studio is made-up of nine people whose passion is flowers. We worked with them recently to help us conceptualize and design a few arrangements that we would use in a shoot for “The Ultimate New York Apartment”. After having an email exchange about the look and feel of the arrangements, the team ran with it. Fox Fodder Farm has worked with everyone – from Kith to Chanel, designing florals and floral atmospheres for unique editorial environments, events, private spaces and more. Their look, to us, is effortlessly chic, a bit “undone” and natural as to let the flowers tell a story that is special and reflective of whatever “moment” they are to enhance. What we loved about each arrangement they created is that they evoked a mood, and had a personality all their own. Even the vessels Fox Fodder Farm choose to house their arrangements in are special and not like anything else you’d likely see. Working with their team was easy and fun. Some of the arrangements featured dried varieties mixed with fresh blooms, lemons and more. You can tell that the designers at Fox Fodder Farm aim to evoke emotion with their arrangements. And, for anyone looking for something truly special, truly unique – Fox Fodder Farm is where to turn.

Sitting on a quiet and serene stretch of beach on one of the Caribbean’s most idyllic islands, Anguilla, the Four Seasons beckons visitors like a beacon of light in a storm. A modern and minimal approach to design is at the heart of the visual nature here. Of course, palms sway throughout the property and there are more hibiscus plants that one could ever count, which makes nature the central focus. It’s all so very elegant and you can’t help but feel like you’ve reached the place where you’re supposed to be. Mead’s Bay is electric blue and this is your new back yard. The soft sugary sand gives way to your feet as you traverse the area, but plopping-down in front of the soft waves is where it’s at. A touch of a button and someone is ready to take a cocktail order, so, in essence, heaven is a place on Earth. I stayed for three nights and, in truth, had a hard time packing my bags to depart. Checking-in to the Four Seasons is easy, with a rum punch welcome and an expedited process in place. I was led to my room, a two-bedroom suite with two terraces overlooking the sea. What a delight. The rooms are made entirely of a pale grey marble, wood and white linen. This allows the blue of the sea to reflect-in at every corner and makes a calming palette for your vacation. My suite was equipped with a Nespresso machine, plush robes, wine and cocktail glasses, a full kitchen and all the necessities one would need to just hang out and feel like you’re right at home. The Four Seasons Anguilla offers villas, rooms, suites, townhomes and residences – all of which can be accessed by guests. They all come with daily housekeeping, turn down service and, of course, room service – with some of the most scrumptious food on the island. Over my three days here at The Four Seasons, I indulged in the several pools dotting the property, the fitness facility, spa and, of course, dining. Spending the day alternating between pool and beach was easy, but, after dark, it was all about choosing a dining venue – many of which offer live entertainment. One might feel a bit guilty with all the cocktailing and eating, pushing yourself to hit the gym in an effort to make up for the high caloric intake – but, this is vacation after all. For dining venues, the property offers: Half Shell Beach Bar, Salt, where breakfast is also served, Bamboo Bar and Grill and, of course, the Sunset Lounge – where drinks flow freely. They are all excellent options and specialize in seafood, but comfort food is also on offer (Sometimes you just need a pizza). The Four Seasons Anguilla prides itself on service and creating an environment to let their guests just relax and let go for a minute. This is much needed in today’s hectic world, and this property knows that. For anyone looking for the very best in the Caribbean, you simply cannot miss this stunning property.