a publication of the national association of business ... · ultimate steak blt steakhouse 106 e....

A Publication of the National Association of Business Travel Agents Winter 2011

A Publication of the National Association of Business Travel Agents Winter 2008

PRESORTED STANDARDUS POSTAGE

PAIDSOUTH GATE CAPERMIT NO. 294

Photo Courtesy Omni Hotel San Francisco

A Magazine for the Discriminating Executive Traveler

MS Europa. Flagship, Hapag-Lloyd Cruises

Winter 2011

2

Publisher: National Association of Business Travel AgentsEditor-in-Chief: Stuart J. FaberAssociate Editor: Cheryl WilsonManaging Editor: Arthur O. ReynoldsFood & Hotel Editor: Stuart J. FaberLifestyle & Spa Editor: Cheryl WilsonWine Editor: G. Richard GreenProducts & Services Editor: Stuart J. FaberPublished Four Times YearlySingle Issue: $12.00Yearly Subscription: $47.50

Adjourn/BizTravelersChoice3699 Wilshire Boulevard, Suite 700Los Angeles, California 90010-2726213/382-3335www.biztravelerschoice.com

Dedicated to the publication of accurateevaluations of cities, hotels, restaurants, airlines and other travel products & services….unin-fluenced by advertising… because we accept no advertising.

BizTravelersChoice, Adjourn, Faber’s Choice and their contents Copyright © 2011 by NABTA. No part may be reproduced in any form without prior written permission.


RECOMMENDED BY

biztravelerschoice.com

IN THIS ISSuEIn Search of the Ultimate Steak .................2Cruising ......................................................4Grand Del Mar Resort ................................6Ojai Valley Inn ...........................................7Adventures in Morocco ..............................8Let’s Meet in Scotland .............................10World Class Hotels...................................10


BizTravelersChoice

BizTravelersChoice

BizTravelersChoice

In Search Of The Ultimate Steak

BLT STeakhouSe106 e. 57th Street, New York, NY 10022213/752-7470

BLT Steak combines a cozy bistro ambiance with traditional steakhouse fare. The interior of this bistro is chic, but not ostentatious. On the night of our visit, we were surrounded by locals, tourists and a few high-profile celebs. Some folks were adorned in their finest attire-most were in smart casual wear. Everyone fit in, and ap-peared to content and comfortable.

Steaks, ranging from Certified Black Angus to uSDA Prime, are accompanied

with a selection of sauces, ranging from Bearnaise to horseradish, and paired with decadent sides such as Parmesan flavored gnocchi and oversized onion rings. Steaks of this caliber stand by themselves without sauces.

We launched with a hangar steak, difficult to prepare correctly, but this chef knew his stuff. It was tender, juicy and blossomed with enormous flavor. Bone-in rib eye should not be missed. At 22 ounces, two moderately aggressive steak eaters will be able to restrain their avarice and share the bounty.

Add BLT Steak’s selection of fresh seafood, signature salads and blackboard specials and it sets the standard even beyond today’s contemporary restaurant-a steak-house with versatility.

Tom CoLiCChio’S CrafTSTeak mGm GraNd hoTeL & CaSiNo3799 Las Vegas Boulevard SouthLas Vegas, Nevada 89109 702/ 891-7317

What do you get if you combine a James Beard Award Winning Chef like Tom Colicchio with a shiny, brilliant new restaurant design, food products just hours from the grounds of small family farms, an extensive wine list, Kobe beef and superb service? The answer is one of the best steak houses in the united States. While this

steakhouse offers other mainstays including prime u.S. beef, milk-fed veal, salmon and lobster, it doesn’t stop there. Every item we sampled from the roasted beets to the lus-cious desserts was out of this world.

For groups of two or more, the Chef ’s Beef Selection is a beef lover’s paradise. You can select from Angus Prime 28-day aged beef or the Wagyu Beef, either Japanese or Australian. Or, use your casino winnings and try the Australian A5 grade beef with a lobster.

red, The STeakhouSe119 Washington avenue, miami Beach, fL 33139, 305/535-3688

No question here. All the beef is Certi-fied Angus Prime, dry aged to perfection and served with sauces fashioned from scratch. Wash it down with a selection from over 400 wines-all sensibly priced.

Chef Peter Vauthy knows how to prepare a steak. You want rare? That’s what you will receive-every time-and with a crispy sear on the outside. An old favorite, clams casino swimming along with pancetta and bread crumbs, was my opening selection. I also sampled the extraordinary hot peppers stuffed with homemade sausage and tomato sauce.

I ordered a 16-ounce bone-in ribeye and it came just as I directed-rare, juicy and seared with a great bark. The 48-ounce por-terhouse for two will have a couple scuffling for the last morsel.

Courtesy BLT

Courtesy MGM Grand International

Courtesy Red Steakhouse

3

Winter 2011BizTravelersChoice

And why are these reviews accurate, unbiased and professional? For one reason, when we visit a hotel or restaurant, we inspect every nook and cranny. Not

only the public rooms. We snoop around the restaurant kitchen and peek in the freezer. That is the only way to determine if the chef keeps the place spotless and uses the freshest ingredients. If the freezer is full, the chef ’s credibility is empty. At the hotels, we inspect under the beds—we even check the AC and heating vents to make certain that dusty air is not being blown your way. We utilize a checklist of over 120 items for each reviewed facility.

Why are our reviews unbiased? Because we accept no adver-tising from any of the hotels, restaurants, destinations or vendors whose products and services we review. We’ve all heard the politi-cians pontificate on about how they accept contributions from special interests, yet wouldn’t think of allowing those contribu-tions to affect their vote. Who in their right mind would believe that spin? An unbiased vote can be cast only by those politicians who refuse to take contributions from the entities who will be affected by their vote. By the same token, an unbiased review of a travel product or service can emanate only from the refusal to accept advertising.

Our reviews are professional because our staff consists of professional travel journalists. For example, for the past 40 years, Stuart J. Faber has traveled to over 90 countries throughout the world. He is an avid aviator and outdoorsman, holds an FAA rating as an airline transport pilot, and is certified to fly Cita-tion-500 jets.

He works side by side with many preeminent chefs. He is a reasonably accomplished chef himself—some of his recipes have been published in leading culinary magazines. In the past, he served as a consultant to hotel and restaurant operators. In addi-tion, hotels we recommend are visited and evaluated by a team of travel agents who specialize in business travel services.

Many hotel and restaurant “reviews” published by some of the major travel magazines and survey books arc derived from reports submitted by visitors from the general public.

Assuming these folks really visited the restaurant or hotel about which they are reporting, how can the reader determine how much experience they have? We once met a guy who thought that military food was great. Would you trust him to recommend a restaurant?

Each hotel and restaurant is placed in one of two categories: WORLD CLASS or SuPERIOR CLASS. WORLD CLASS are best in the world. SuPERIOR CLASS are scarcely a step below.

For further definitions, see WORLD CLASS & SuPERIOR CLASS articles within.

We rate hotels and restaurants with THREE to FIVE BRIEFCASES. The ratings are not limited to the most expensive hotel or restaurant. For example, we review, and publish in BIZTRAVELERSCHOICE.COM, what we consider to be the greatest (and most expensive) hotels in the world (such as Clar-idge’s in London). We also review and publish articles on some of the best chili dogs in the u.S. (such as Pink’s in Los Ange-les). Each would receive BRIEFCASES in their respective price categories.

RECOMMENDED BY


RECOMMENDED BY


RECOMMENDED BY


RECOMMENDED BY


RECOMMENDED BY


Publishers of accurate, unbiased and Professional reviews of hotels,

restaurants, airlines, destinations & Products

—Stuart J. Faber & Aunt Bea–

Adjourn, BizTravelersChoice & Faber’s Choice:

4


I had never been an enormous fan of cruise ships-that is, until I experienced the MS Europa. Not only is the ship a work of art from bow to stern, the service aboard

achieved a level of perfection I’ve only experienced in the world’s top hotels. From the instant we stepped on the MS. Europa until the moment of our reluctant final disembarkation, we were the beneficiaries of a cruise that was unrivaled in every respect.

Operated by the prestigious Hapag-Lloyd Cruises, the flagship MS Europa has received the Ship of the Year Award by Fielding’s Guide to Luxury Cruises, The Six Star Diamond Award from the American Academy of Hospitality Sciences and the only cruise ship in the world to receive the 5-stars-plus rating from the Berlitz Cruise Guide 2009 for the ninth year in a row. It is now the recipient of NABTA’s FIVE BRIEFCASE AWARD!

This lofty vessel, which transports a maximum of 408 passengers, replicates the atmosphere of a boutique hotel. My first impression was: this is not a small cruising vessel-it’s a huge yacht! The Europa is staffed with a ratio of more than two staff members to each guest. They are masters of the art of popping up when you need them, but always remaining unobtrusively in the background.

Elegant, yes. Ostentatious, no. HL Cruises understands the distinction. Elegance on this ship is majestic. The mileau throughout this vessel is plush, yet serene and refined. The woods, wall coverings, furniture and fabrics, marble, bathroom fixtures and linens are comprised of superior quality. Each 300+ square foot suite, with its separate living area and bedroom, is tastefully furnished in residential motifs. Each has a separate liv-ing and sleeping area. The closets, bathrooms and sleeping areas are more spacious than many of their hotel counterparts. Every suite has a walk-in wardrobe and most have private verandas. Every passenger has his/her own email address.

The new SPA Suites are designed with an understated Asian style. Dark wood furniture emanates inviting warmth. Walls and decorative fabrics are mixed with muted tones of golds, yellows and reds.

The Spa

The Asian themed Ocean Spa, the focal point for many guests, is an intimate, quiet retreat. The eminently

skilled staff can create a specially designed package for wellness and relaxation. We discovered a range of Western and Far East-ern massages and thalasso applications. Guests may select from a

full body to a scented oil massage, lymphatic drainage, foot reflex zone therapy or a Pantai-Luar massage with stamps of special herbs and spices.

Thalasso, which is derived from the Greek term for ocean, uses the power of the ocean and the enormous thrust of miner-als, amino acids and other elements found in sea water, sea algae and sea mud. These treatments rid the body of dead skin and allow the skin to breathe. Full hair and facial treatments are of-fered for men and women.

Before I boarded the ship, I had some concern that my daily exercise program would be compromised. These apprehensions vanished as I took my first jog around the deck, then a jump in the pool and a stop off at the well-equipped gym for a workout with free weights.

Cuisine

The simple approach with the use of the finest ingredi-ents in the world is the secret to the presentation of

Europa’s superlative cuisine. Every night, I marveled, “What did you put in this dish?” The enthusiastic answer embodied a list of no more than five or six basic, but high quality items. After each meal, I pronounced it as one of the best I’ve had in my lifetime. Then, during the next meal, I was compelled to revise my pronouncements.

Tied for the top spot was a dinner in the Italian restaurant, Venezia. The dining room is small and intimate. We felt as if we were ensconced in an out-of-the-way modish café. We started with an antipasto consisting of small morsels of fish and veggies, both of which must have been harvested immediately prior to our departure from the port that evening. Next, a hearty tomato soup prepared with the obligatory San Marzano tomatoes. For a main course, I had a dish of plump, tender prawns served

with crispy roast potatoes, roasted red peppers and olives-a simple dish with unparalleled flavors. For dessert, we shared a sumptuous homemade coconut ice cream that had the texture of creamy frozen custard.

We visited the Oriental Restaurant for another “best I’ve ever had” meal. Soon, I was faced with two meals tied for first place. Specialties from throughout Asia are prepared, but on this occasion, the focus was on Chinese dishes.

The portions were small, but in the end, we were more than satiated. The overture consisted of chili marinated beef fillets,

Cruisin’ Around the East China & Yellow Sea By Stuart J. Faber

Veranda Suite

5


cut to the size of half a green bean, served over a bed of perfectly finished glass noodles. Lime, coriander and sweet chili sauce brought a tangy, complex flavor to the dish. The next course, lentil soup, had a robust, chunky consistency with a hint of curry. Immersed within the soup was a generous slice of chicken.

The main course was a presentation of prawns on a skewer. I would opt out for the skewer. In an effort to remove one of the impaled critters, it catapulted to the floor. The dish was served

with a side of peanut rice and fried matchstick veggies. Cutting veggies into this configuration yields a beautiful presentation and, if cooked properly, which these were, delivers a crunchy tex-ture that would inspire any kid to eat his veggies. The vegetables were stir fried in a wok with chicken stock and sweet chili sauce. The broth had such an intense flavor that I dumped my skewer- liberated shrimp and the peanut rice into the mix which resulted in a rapturous prawn stew.

One of the most formal dinners on the cruise was served in the elegant Europa Room. On the night before we docked in Shanghai, a special dinner gala was prepared for all of the guests. Everyone was dressed to the nines. Five tantalizing courses were presented, each served with a premiere wine selected by the som-melier.

An extraordinary starter, entitled lobster cappuccino, with hints of lychi and lemon grass and generous chunks of lobster, was delivered in a rich, creamy mocha flavored broth-an unlikely combination that worked surprisingly well. A sprightly 2007 Maximin Grunhauser Reisling from Mosel-Saar-Ruwer accom-panied these dishes.

Next came duck ravioli encased in a succulent rice leaf. Within the confines were tender shitake mushrooms, goose liver and chunks of duck. A 2008 Sunray Chardonnay from South Australia proved to be an ideal pairing.

The main course was an offering of beef tenderloin. Tender and flavorful, it was presented resting on a red wine glace. Creamy mashed potatoes, puree of peas with a touch of wasabi and glistening ginger carrots rounded out the exquisite combina-tion. A full bodied 2005 Mont du Toit, Mont du Kelder from South Africa was poured with this artful entree.

mS europa-a Ship of the World

The MS Europa globe-trots the world. One cruise com-mences at Kiel, then heads for and travels through the

British Isles. Another launches from Lisbon and cruises through the Mediterranean to Monte-Carlo-and from there to Capri. The Black Sea Cruise sails from Piraeus to Istanbul. Finally, the Desert Adventure begins in Dubai and meanders through the Persian Gulf.

our Ports of Call

This Asian cruise commenced in Manila. We joined the ship in Nagasaki, Japan and set sail for the Korean

peninsula. Incheon, the third largest city in Korea is a major cultural and economic center. Humans first settled this region during the Neolithic period. In modern times, Incheon became important as a port city. The beach was the site of MacArthur’s first invasion of the Korean War.

Pusan, also spelled Busan, at the southernmost tip of South Korea, is the second largest city after Seoul and the largest port in South Korea. The city, which faces the Korea Strait, is nestled in a valley between two mountain ranges. We docked on a rainy day, donned our rain gear and set off for the city. We discov-ered block after block of one of Asia’s largest fish markets. The weather did not deter us from meandering around thousands of containers of freshly caught fish and shellfish, many varieties which I had never seen before.

Qingdao was our first port of entry into China. Lying across the Shandong Peninsula and facing the Yellow Sea, the city is home to a major seaport and navy base. In the early 19th centu-ry, the city was leased to Germany. Traces of German influences can still be seen. The city experienced a western art deco phase. Today, there are splendid examples of art deco architecture in some of the hotels, churches and office buildings.

After a few days on the high seas, we turned from the Yellow Sea and chugged up the river for about an hour. Soon, what came into view was the most ultra-modern collection of buildings I have ever seen. None resembled the tasteless high rises that have ravaged many of America’s downtowns. The buildings in Shanghai’s Pudong section are of every color, shape and design. Some appear to spring out of the ground like tall glass beanstalks. Others are elliptical, spherical or have soar-ing appendages sprouting out of them. Today, this city is the

cosmopolitan center of Chinese culture, design and commerce. Asians, Europeans, Americans, Middle Easterners, all have converged upon this city of 20 million people to find and extend their fortunes, live in grandiose homes and shop in some of the toniest boutiques in the world. The streets are bustling with high-end shops ranging from Gucci to Prada. Every local I met was intrigued with America.

Sadly, time did not permit us to remain with the ship for the balance of the cruise. We gazed longingly as the vessel left the dock for Hong Kong, Vietnam, Cambodia and Thailand. To learn more about the Europa, visit www.hl-cruises.com.

Photos Courtesy Hapag-Lloyd Cruises

Ocean Spa

Restaurant Venezia

6

The GraNd deL mar reSorT-a SuPerB deSTiNaTioN

Within any contemporary urban-suburban setting, it is rare to find 380 lush acres. Yet, amidst the immense sprawl of San Diego County, defined

by the swath of the wide ribbon of I-5 which rambles southward from Orange County to the Mexican border, The Grand Del Mar Hotel, Resort and Spa has been meticulously carved out of an agglomeration of gated communities. The result is an oasis where, just minutes from the Interstate, guests can immerse themselves in paradise for days-or, for as long as they desire. Just twelve miles from downtown San Diego, a half hour drive from either Carlsbad Airport or San Diego International Airport, this resort is a destination unto itself.

rooms & SuitesThe 249 elegantly appointed guestrooms, including 31

suites, feature gilded gold and wrought iron accents, a deep blue, pale yellow and gold color palette and intricately hand-stenciled ceilings. Other fine touches include rich brocade upholstery, cut crystal lamp bases, detailed crown mill worked moldings, elegant burled wood and dark distressed wood furnishings with burnished gold accents. Amply sized marble-clad bathrooms with European-style soaking tubs and separate showers, dual vanities and 13-inch flat screen televisions leave little to be desired.

meetings & Get-TogethersThe Grand Del Mar accommodates a full range of meet-

ings and events – from intimate cocktail parties, to romantic weddings or high level corporate functions. The resort can host events for up to 600.

To mention a few of the function spaces, the ornate 10,000-square-foot Elizabeth Ballroom has a built-in stage and allows automobile access through its huge doors. The Manches-ter Salon & Terrace, which presents an inviting ambiance en-hanced by detailed woodwork and intricately stenciled ceilings, can host up to 140 for a seated dinner.

The Golf CourseThis Tom Fazio-designed course is among Southern Cali-

fornia’s best. Melding extreme playability with stunning natural beauty, the 18-hole, par-72 course features 7,160 yards spread over a lush 380 acres. A variety of tee locations span from 4,824 to 7,160 yards in length, accommodating all levels of play.

diningAddison Restaurant showcases acclaimed Chef William

Bradley’s artisanal approach to contemporary French cuisine. The emphasis is on seasonal California ingredients. Menu high-lights include entrees with charismatic flavors and simple, yet masterfully combined ingredients, such as crevettes rouge with Indian curry, kumquats and crispy capers.

Amaya Restaurant serves American and Mediterranean cui-sine. Entrees include: pan-seared arctic char with truffle risotto, chanterelles and sweet corn broth, and duo of beef (petit filet and slow-braised short rib) with cipollini onions and red wine jus. A rotisserie is used to roast savory seafood, game and meats, including veal chop with gratin of asparagus and prosciutto.

other Stuff to do The Grand Del Mar offers a complete activities program.

Spearheaded by an onsite naturalist, the choices include nature walks, chil-dren’s expeditions through the wilderness canyons and, of course, mountain bike tours. I was amazed with the sublime setting of the Los Peñasquitos Canyon Preserve-hard to believe, just minutes from the hustle-bustle of San Diego skyline.

The Spa at The Grand Del Mar is like no other I have ever seen. Embracing the creative and rejuvenat-ing spirit of the Renaissance, this facility takes you back to a bygone era with its empha-sis on renewal and rebirth. The spa also gleans ingredients from the resources of the Los Peñasquitos Canyon Preserve.

For groups of families or meeting attendees, the resort can organize group yoga sessions, tennis and golf instruction, biking and horseback riding, team building activities, bird watching and surfing lessons.

For more information, call 858-314-2000 or visit the web-site at www.TheGrandDelMar.com

-Stuart J. Faber-Photos Courtesy Grand Del Mar Resort

World Class Resorts: The Grand Del MarWinter 2011BizTravelersChoice

7


When the Ojai Valley Inn opened its doors over 80 years ago, it immediately it set the standard for ritzy, southern California getaways. In 2006,

the resort completed a monumental transformation. However, to first-time visitors, the new structures might appear indistin-guishable from the old original Spanish colonial building. It did not just happen that way. Strict attention to detail, careful and painstaking artistic workmanship and craftsmanship which I thought had long disappeared from our construction industry culture has resulted in a collection of buildings, gardens and woodlands that appear to have been in place since the resort first opened.

Gorgeous Guest Quarters A total of 308 new guest rooms including 72 suites em-

body the romantic Spanish Colonial style. Colors were selected from a palette of terra cotta, persimmon, cream and blue. Four-poster beds, Spanish style corner fireplaces, terra cotta tiles in the entrance foyers and bathrooms, and colorful hand-painted wall tiles and lanterns accent the rooms. Some suites feature gas fire pits and Moroccan style banquettes with snuggly pillows. In the original 1923 Hacienda building, each room has been redecorated in the Spanish Colonial style with four-poster beds, Morris chairs, restored hardwood floors and decorative tile from the 1920s. Dog friendly rooms and suites are filled with canine goodies.

a Spa With No Parallel Leave your cell phones and iPods at the door. You just

won’t need them-and after a few minutes, those from whose hands they have to be pried won’t miss them. A courtyard with a tiled fountain leads to an embracing mind-body studio where Pilates, spinning and Yoga classes are conducted. This citadel is built in the Andalusian style with thick walls and richly colored tiles and mosaics. A total of 31,000 square feet of space com-prised of 28 rooms with a full menu of massage, beauty and health treatments awaits the visitor.

Guests select from a wide variety of treatments, many of which incorporate locally grown organic products such as the honey body polish, tangerine body scrub and avocado body mash. Elderberry and ginger detoxification wraps stem from ancient Chumash treatments. The salon further pampers the guest with manicures, pedicures, and makeup and hair services. A full program of Mind/Body classes for adults is offered includ-ing yoga, spinning, dance, and t’ai chi, as well as nature walks and power hikes. The adjacent fitness center is equipped with state-of-the-art weight and cardio machines.

fun for The kidsMeanwhile, back at the Inn, under the watchful eye of

trained counselors, Camp Ojai provides fun and educational activities for children 5-12. The kids participate in swimming, outdoor games, art projects, Native American studies and plays. An important component of Camp Ojai is its focus on the Chu-mash Indians-the valley’s first settlers. Counselors lead the kids in craft projects that teach the traditions and recount the tales of the Chumash.

Golf at the resort Designed and built in 1923, the course at Ojai has been

hailed as a marvel of golfing architecture. Over the years, the course has hosted numerous PGA tours. Today, at 6292 years from the blue tees, it is a par 70 course with six par 4s over 400 yards and three par 3s over 200 yards.

New Conference CenterFor family reunions, weddings, business meetings or other

get-togethers, two new ballrooms and extensive pre-function spaces have been designed in the Spanish Colonial style. Warm colors, carpeting with a rich Mediterranean design and the crackling of fireplaces impart a warm residential feeling to what might otherwise be a dull meeting. Outdoor pre-function space

resembles a paseo with arched entries, fountains and a fireplace. Casa Elar, a stately Tuscan-style private residence bordering the golf course, is ideal for those special occasions.

dining at the innThe culinary team at the Inn works closely with Ojai grow-

ers and winemakers to ensure that the organic ingredients are always available at the peak of freshness. Local farmers, ranchers, fishmongers and vintners provide fresh natural products for the Inn’s seasonal menus, including Ojai squab, Ojai olive oil and the specialty Ojai Pixie tangerines. Each day, the chefs make a pilgrimage to the resort’s Hillside Herb Garden where they har-vest estate-grown herbs including rosemary, basil, lemongrass, thyme, lavender and tarragon.

Breakfast is served daily at Maravilla with a menu featuring regionally grown fruits, house-made granola, organic egg dishes, custom blended coffee and freshly squeezed juices. The room, with its centrally located fireplace, is fashioned after a Spanish colonial design. Guests, (and their dogs), may also dine on the patio. The breathtaking views of the Ojai Valley enhance the flavor of the cuisine. Dinner, served at Maravilla, features prime steaks, chops, and the freshest seafood.

For more information on the Ojai Valley Inn and Spa, visit www.ojairesort.com, or 905 Country Club Rd., Ojai, CA 93023, 888/697-8780 or 805/646-1111.

-Cheryl Wilson-

World Class Resorts: Ojai Valley Inn

Ojai Spa

Hacienda Suite

8


Morocco is a land of innumerable contrasts. We witnessed the best of mankind and, lamentably, some of the worst. This is a country endowed with breathtaking beauty and a society of folks who never ceased to impress us with their resourcefulness, work ethic, artistic acumen and cordiality.

Marrakesh, our first stop, presented a bounty of new experiences, the most profound of which was just being there. Founded in the 11th century, old Marrakesh is composed of ancient fortresses, walled gardens, The Royal Palace and magnifi-cent homes rooted from ancient times to the Colonial pe-riod. The architec-tural physiognomy of “The Red City” is unlike any in the world. Virtually every building is covered with a reddish-brown hue derived from the original red clay with which the buildings were constructed. Marrakesh also has its modern sections. New hotels, resorts and shopping centers are cropping up on the outskirts of town. Fortunately, the center of the city has resisted this development and retains its old world charm.

The city never sleeps. We prowled the streets and the outlying areas during various times of day and night. From afternoon “rush hour” to the predawn hours, activity and energy were nonstop. The community operates three shifts a day. Shops remain open, workers were busily baking bread, hammer-ing out copper trays, throwing pottery, herding flocks of sheep or taking goods to market in a donkey-drawn primitive cart.

The magical Souks

The Dejema el Fna, the marketplace is so essential to the city that it has been designated as a uNESCO Heritage Site. The entrance consists of a huge square perhaps several acres in size. Within the square are hawkers, musicians, vendors, jugglers, entertainers, dancers (human and monkey), snake charmers and horse drawn carriages. Activity is spirited during the day- and at night, the tempo explodes.

Food stands and restaurants are scattered throughout the square As you enter the surrounding buildings, you will become entwined in a mysterious maze of corridors, tunnels and stairs that seem to lead to nowhere. Thousands of shops,

called souks, ranging in size from a basketball court to a broom closet , display tempting locally made goods from leather purses, jewelry, rugs, handmade clothing, furniture, tapestries, pottery, fresh fruits and meats, olives and spices.

Cuisine

Combining the best of French, Spanish and Middle East-ern influences, this food is aggressively flavored and hearty in texture. Many dishes are prepared in a tagine, an ancient clay pot with a shallow bowl on the bottom and covered by a dome. The secret is to soak the bowl in water for a day, then add all the meats and vegetables, cover with the dome and bake in the oven or on the stovetop. This process yields evenly cooked ingredients with a proliferation of their own liquid. Poultry, lamb, beef and fish are most popular. We had lemon curry chicken and lamb shanks at least once each day. Most meals are served with roasted potatoes and couscous. Cold salads include a mixture of fresh greens, garlic, egg plant and green pepper, or tomatoes in oil and lemon juice. It’s a mystery how much flavor is extracted from so few ingredients.

Perhaps the World’s most Palatial hotel We generally retreat from hyperbole. As soon as we insist

that something is the best, along comes something better. But we feel very secure when we proclaim La Mamounia as the most stunning hotel in the world; and with service of unparal-leled proportion. Winston Churchill and Franklin D. Roosevelt agreed with us. First opened in the 1920s, the hotel completely closed a few years ago to facilitate an uninterrupted $176 mil-lion total makeover . The leading designers in the world com-bined their efforts to create this Art Deco and Arabo-Andalusian style unparalleled masterpiece .

As soon as we crossed the threshold of this hotel, we knew that we were in paradise. Members of the staff, a ratio of four to every guest, seemed to appear out of nowhere. Once their desig-nated task was completed, they discreetly withdrew.

Our guest suites were examples of impeccable interior de-sign. Tiled arches separated the living room from the bedroom. Each piece of furniture was fashioned specifically for the hotel. The ceilings were an assemblage of mosaics, wood carvings and tiles-craftsmanship like we have never seen. The only drawback with the suite was that we never wanted to leave.

A sumptuous breakfast was served poolside. Freshly baked breads, homemade cereals, smoked salmon or Atlas trout and a host of artisan cheeses were just a few of the offerings. We had dinner at The Moroccan, the hotel’s signature restaurant. The traditional Moroccan dishes were incredible.

The Ma-mounia is more than a hotel. It is the quintes-sence of design, beauty, comfort and serenity. The 18-acre garden, the gigantic spa, numerous

Adventures In MoroccoBy Cheryl Wilson & Stuart J. Faber

Dejema el Fna, The Marketplace - Courtesy Morocco Tourism

Sitting Room - Courtesy Mamounia Hotel

Bedroom - Courtesy Mamounia Hotel

9


restaurants and detailed function rooms can hardly be described in words. There is no equal anywhere in the world.

along The atlas mountains

We took a day trip from Marrakesh through the Atlas Mountains. We stopped along the way to visit the home of a Berber friend of our driver. This century-old clay home consisted of four levels. On the first level, family members were tending to a huge brick oven to bake the daily pita bread. The next level was devoted to the weaving of rugs and tablecloths, a skill the Berbers developed centuries ago. A colossal surprise stared us in the face as we approached level three. In a small room on a straw covered floor was a huge cow. She seemed immensely content and comported herself with the authority of one who belonged exactly where we discovered her. How she ascended from the ground level to the third floor remains a mystery to us.

We trudged further up the mountain. A roadside shop with colorful hand-woven carpets caught our eye. From the out-side, the shop appeared to be small. Further inspection revealed what seemed to be an endless series of huge rooms. The propri-etor, a tall, stately Berber man in his fifties, wore a traditional flowing Berber djellaba, or robe. His long black hair seemed to merge with his generous beard. He spoke perfect English as well as fluent French and Spanish. When we inquired about the origin of his fluency, he responded that he had never attended school-yet is grammar was superior to many American high school kids we have encountered.

Although this proud, gentle man was bereft of a formal education, he certainly educated us. He took the time to recount a short history of the Berber Diaspora from the Middle East to Morocco where they became the original inhabitants. He explained that Berbers have lived in North Africa between Egypt

and the Atlantic Ocean since the beginning of recorded time. He lectured us with examples of differences between the Arabic and the Berber languages.

We continued to converse as we walked up a few flights of stairs to a balcony. From there, we could see his “back yard” which consisted of approximately an acre of planted vegetables and herbs bordered by the rapidly flowing Atlas River. He was cultivating growths of tomatoes, corn, zucchini, green beans and herbs. The garden was laid out in perfect rows that appeared as if they had been squared off with a T-square. The bright colors of the plants glistened in the sunlight.

We strolled through the garden and headed toward the river. “We are not permitted to fish these waters,” he said with a smile. We stooped at the river’s edge and he pointed to a big rock.

“That’s where the big trout can be found. I take one when-ever I please,” he said with a twinkle in his eye.

off To The Seashore Adventures did not end at the base of the Atlas Moun-

tains. The next day, we journeyed for about three hours from Marrakesh to the coastal town of Essaouira. Bumpy roads cut through the desert with the occasional interruption of a small village. Much of the route was through grazing land. Accus-

tomed to knee-high grass of Wisconsin pastures, it was difficult for us to understand exactly how the goats and sheep were able to extract any sustenance from this barren desert floor. Scattered along the route were growths of small trees. We were astounded to see several trees upon which full grown goats perched them-selves on the horizontal branches. These resourceful animals, whose hooves were designed for grazing on the desert floor, ambled up the trees with astonishing dexterity. If Darwin’s theory of evolution is correct, perhaps a new generation of these goats will sprout wings.

Eventually we reached the summit of a hill and our first glimpse of the Atlantic. Essaouira rests along the coast approxi-mately 80 miles west of Marrakesh and about 220 miles south of Casablanca. Built on a peninsula and swept by the trade winds, Essaouira is a popular destination for beachcombers and wind surfers. The Medina, or old city, consists of winding cobblestone streets and hundreds of small shops.

We checked into the sparkling new Atlas Hotel and Spa, an ultra-modern hotel with spacious, comfortable rooms and sweeping views of the ocean. We walked across the street to the hotel’s seafood restaurant, Le Seven and enjoyed a lunch of fresh fish, boiled potatoes and fresh vegetables-one of our few diver-sions from Moroccan cuisine.

a reluctant departureWe had our farewell dinner at The Riad Dar Moha, one of

the most exquisite and romantic restaurants we have ever visited. Built as a residence at the turn of the 20th century, it eventually became the home of the French fashion designer Pierre Bal-main. He added an interior garden, a salon with a fireplace and the luxurious Balmain suite.

The restaurant exudes a residential flavor. The centerpiece of the tree-lined patio, where we dined this balmy evening, is a full size swimming pool, the bottom of which is fully covered with antique Moroccan tile. Chef Moha trained at the Ecole hôtelière de Genêve and plied his trade at several exclusive hotels in Switzerland. In 1998, he opened Dar Moha where he has deftly combined haute cuisine of Moroccan influences with European touches. The real estate was glorious; the cuisine was even better. We had yet to be surfeited with Moroccan dishes so we ordered the usual: lamb shanks cooked in a tagine and osso bucco with fruit and vegetables. With full tummies, we reluc-tantly departed for home.

For more information, visit www.visitmorocco.com.

Marrakech and the Atlas Mountains - Courtesy Morocco Tourism

Jardin Mamounia - Courtesy Morocco Tourism

10


We love Scotland-both the old and the new. urban planners have carefully blended modern archi-tecture with the ancient castles, manors and

churches. What we love most about Scotland are the Scots. Mindful that it is politically incorrect to generalize about any national or ethnic group, we can’t help but report that, through-out our travels, we were hard pressed to encounter a Scot who was not jolly, helpful, genuinely sincere, friendly, hearty of spirit and imbued with a healthy dose of national pride and allegiance to their heritage. Scots are rowdy, yet dignified. They are robust, yet gentle. They are fiercely independent, yet hospitable with open arms. This is the country that spawned such noteworthy men of letters as Sir Walter Scott, Robert Burns and Robert Louis Stevenson.

Getting ThereWe always select Continental Airlines with its daily nonstop

flights from Newark, NJ (EWR) to Edinburgh (EDI). An 8:00 p.m. nightly departure allows just enough time to enjoy a sump-tuous meal (yes, the food is impressive), bed down in the palatial seats and wake up six hours later the next morning, ready for action. Flights in both directions were flawless: on-time depar-tures, a friendly cabin crew, spiffy new B-757-200 aircraft and a classy BusinessFirst cabin.

From a geographical standpoint, within a circle of less than 100 miles, Scotland offers some of the most diversified attrac-tions in Eu-rope. In less than an hour from either Glasgow or Edinburgh, you can roam along the seashore, cast a line in a deep, clear river for trout or salmon, visit small villages that have hardly changed over the past few centuries, hit a few balls at the world’s first golf course or hike through a forest as dense and green as virtually any rainforest in the world. Travel a few miles more and you might be the one who actually discovers the Loch Ness Monster. Scotland’s only geographic deficit is that there is no desert.

Very Brief history of ScotlandAs the Ice Age receded around 10,000 BC, the first humans

ventured into Scotland. Around 1000 AD, the Romans invaded what is now England and Wales. They named the place “Bri-tannia” and headed north to Scotland where the Caledonians appeared to be in control. Scotland’s long history of struggle with England forced the Scots to forge alliances with the French, Norwegians and other European powers. Scotland and England had separate monarchies until 1707 when Parliament united the two. Since 1922, Scotland has been one of the four constituent nations of the united Kingdom (along with England, Northern Ireland and Wales). In 1997, the Scots voted to create a new de-volved Scottish Parliament. This Parliament attends to Scottish domestic matters only.

an even Briefer GeographyLodged on the outer rim of Europe between the Prime Me-

ridian and 5 degrees West, Scotland forms a northern appendage of Great Britain. Three of its borders meet the sea: to the west and north by the Atlantic Ocean and on the east by the North Sea. Scotland’s only land border is the southern boundary with England, which runs for approximately 60 miles along the line of the Cheviot Hills.

Scotland, an integral component of the united Kingdom, differs from England as much as Germany differs from Austria. Scots proudly and vigorously regard themselves as Scots. Their self-esteem pervades every aspect of the nation-from the build-ings to the trees. From the dense forests to the craggy shores of the Atlantic Ocean and the North Sea, from the windswept moors to the halcyon pastures and the picturesque golf courses-in all directions, the music, the attire, the language, the humor-everything is distinctly Scottish.

hotels

Hotels range from the historic to ultra modern. Gleneagles Hotel, Perthshire PH3 1NF, Gleneagles.com, one of Scotland’s most luxurious resorts, set in 850 acres of Perthshire country-side, is home to three of the top Scottish Championship Golf Courses. A family friendly Victorian-style hotel with 232 spa-cious guestrooms, Gleneagles offers luxury accommodations. The resort is like a huge playground, with activities designed to provide folks of all ages a great time. It is also an ideal spot for a business or organization meeting.

In addition to world class golf, there is a wide range of ex-hilarating outdoor leisure activities The world famous shooting school, the equestrian school, the British School of Falconry, the gundog school, off-road 4x4 driving courses and a host of swim-ming pools, tennis courts, gymnasium and spa facilities should keep you busy. If you prefer the indoors, the hotel has a gallery of shops that rivals most urban shopping malls.

The Caledonian Hilton has been a landmark in central Edinburgh for over 100 years. Located on the famous Princess Street, this historic hotel has blended all of the 21st century amenities with ease.

In the heart of the city, Hotel Missoni, owned and operated by one of Italy’s most famous haute couture families, is an ultra-modern hotel which blends seamlessly with old Edinburgh. The hotel is painted with bold black and white hues-just like a 1930s movie. Suddenly, powerful, passionate flashes of resplen-dent colors interrupt the subtle serenity. Designed by one of the world’s great fashion houses, this design masterpiece is levels above most other hotel configurations. Every guestroom opens

Let’s Meet In Scotland By Cheryl Wilson & Stuart J. Faber

Old Edinburgh

Perthshire Forest

11


with Missoni colors, hardwood floors, fabric patterns the likes of which we’ve seen in no other hotel in the world, plus all of the 21st century electronic toys. Bathrooms are models of Italian design with generous uses of tiles, monstrous walk-in showers and luxurious robes and toiletries.

As impressive as this hotel happens to be, the restaurant is even better. Chef Giorgio Locetelli is one of the most talented chefs we have ever encountered. unlike chefs who may be artists but can’t cook, Giorgio avoids those dainty, tasteless unidentifi-able things served in prissy cups or shiny baby-spoons. Instead, he turns out glorious hearty selections such as lamb stew with mushrooms and wine which tantalizes the taste buds, plus the most impeccably prepared risotto we have ever had. Suffice it to say that our dining experience has joined our list of top ten meals of 2011.

Also in the heart of Edinburgh close to the famous Bedlam Theater, the Hotel du Vin has transformed a former mental asylum into a stunning, contemporary hotel. The Bistro dining room is carved out of an historic brick building. The pres-ent room combines beautifully the ancient with the modern. Outstanding steak, lamb and beef dishes are generous in size and sumptuous in flavor and texture.

We traveled through the breathtaking Perthshire country-side to the Hilton Dunkeld House Hotel. Secluded within a 280 acre estate, the property is the centerpiece to rolling pastures, an aggressive river and beautiful forestland. Shortly after we arrived, a light rain began to fall. We donned our rainsuits, walked a few feet to the River Tay, and cast a line in hopes of catching a native trout. You can book a massage, tee off on the nearby golf course or unwind in the LivingWell Health Club pool, gym and sauna. Nearby Dunkeld attractions include historic sites such as Blair Castle and Dunkeld Cathedral.

Our golf addict friends were green with envy as we de-scribed the greens of Old Course and the Old Course Hotel Golf Resort & Spa at St. Andrews, one of the world’s leading golf resorts. Perched at the heart of the Home of Golf, the Old Course Hotel overlooks the famous 17th ‘Road Hole’ of the Old Course, the West Sands and the coastline of Fife.

Recently purchased by the Kohler Company of Wisconsin, the resort has become as luxurious and elaborate as the vener-able American Club in Kohler. A state-of-the-art fitness center and spa, plus the Duke’s 18-hole golf course and an impressive conference center have been added.

The resort is steps away from the historic city of St. An-drews. With its twisting cobblestone streets and centuries old buildings and cathedrals, this is one of the most well preserved Gothic cities in Europe. It is also home to the prestigious uni-versity at St. Andrews.

Let’s meet in ScotlandHow about a family reunion, wedding, corporate retreat or

other organizational meeting in a castle-or a museum? Stirling Castle in Edinburgh can accommodate your group in the 16th century-built Great Hall or Chapel Royal. Edinburgh Castle, in the heart of Edinburgh, can host intimate dinners or grand

receptions-and all with a look at the Scottish Crown Jewels. A few examples of other unusual venues for get-togethers:

Hopetoun House, www.hopetounhouse.com., built by the Earls of Hopetoun in the early 18th century is a fine stately country-side home. We enjoyed a splendid lunch in a grand dining room after which we attended a demonstration of falconry.

Glasgow’s most famous architect, Charles Rennie Mack-intosh, was the inspiration for HOuSE FOR AN ART LOVER, a beautiful Victorian mansion situated in a tranquil garden setting. The exhibition rooms are filled with original drawings and samples of his stunning furniture. What a great place for a special occasion dinner.

The Old Fruitmarket in Glasgow, so named because it was originally a fruit mar-ket, is a Victorian cavernous place with a lofty vaulted roof, cast iron column and great old balconies. Many old produce stands and bill-boards remain intact.

These places are a far cry from the typical stodgy, windowless hotel ballrooms. But don’t get us wrong. All of the hotels we have mentioned herein provide unique meeting facili-ties. Sexy, ultra-modern rooms in the Missoni or Hotel du Vin. Victorian rooms with huge picture windows in the Caledonian Hilton-all are not your typical function rooms. Groups love outdoor events such as get-togethers along the River Tay at the Hilton Dunkeld or meetings on the golf course at Gleneagles or Old Course Hotel.

diningSome of the finest cuisine in Scotland can be discovered in

the hotels. For example, Old Course offered some of the most incredible fish entrees we have ever tasted. Hilton Dunkeld served some of the most beautifully prepared salmon dishes in Scotland. A dinner at Strathern Restaurant at Gleneagles consisted of a tender rack of lamb, mushroom and Madeira soup and a classic lemon tart. All of these meals were culinary triumphs. And, of course, the restaurants in Missoni and Hotel du Vin are unparalleled.

The Grain Store, 30 Victoria Street, Edinburgh is a free-standing restaurant tucked away on the upper floor of a 400-year-old building. All dishes are prepared ‘a la main’ - individually cooked to order with dazzling sauces prepared on the spot. Scottish beef and lamb, market fresh fish and seafood, venison, game birds, forest picked wild mushrooms and the finest local fresh fruits and vegetables in season are on the menu. The cuisine is robust and assertively flavored. The wine list fea-tures a comprehensive selection of European wines.

a farewell Stroll around edinburghEdinburgh is profuse with Gothic architecture, castles,

cathedrals, theaters, museums, pedestrian friendly streets, one-of-a-kind shops, old world, yet modern hotels and extraordinary restaurants. Built on a series of volcanic hills, the town dates back to the 12th century in the Old Town. The New Town presents a more “modern” look of the 18th century. Often called the perennial destination or “Athens of the North,” this capital of Scotland, seamlessly blends the past with the present.

Old Edinburgh photo: Darren Miller & Scottish ViewpointPerthshire Forest photos: www.scottishviewpoint.comPhoto of Dunkeld Hotel : VisitScotland

Dunkeld House Hotel

Perthshire

12

Adjourn Winter 2008

IRVING & LAS COLINAS, TEXAS • The Other Dallas

class museums such as the Carnegie Museum of Art, which,with its extensive collection of Impressionist and Post-Impressionist works, takes its place with the leading museumsof the world. The Andy Warhol Museum is the largest single-artist museum in the country. The Carnegie Museum ofNatural History, displays an incredible dinosaur exhibit.Finally, don’t miss the Phipps Conservatory and BotanicalGardens.

HOTELS & DININGWestin Convention Center, 1000 Penn Avenue,

412/281-3700 is in the heart of the business and CulturalDistrict. This is a functional, bustling hotel with premierrestaurants and a 9000 square foot fitness center.

Renaissance Pittsburgh Hotel, 107 Sixth Street,412/562-1200, presides along the Allegheny River. This land-mark 1906 building was completely restored and opened as ahotel in 2001.

Omni William Penn Hotel, 530 William Penn Place,

412/281-7100 is a beautiful historic landmark. It is consideredthe Grand Dame of Pittsburgh and now offers wireless inter-net, a biz center, a fitness center and an abundance of meetingspace,

There are many other hotels, both downtown and in theneighborhoods. For a complete list, visitwww.visitpittsburgh.com or call toll-free at 877/568-3744.

My dining preference would be to spend the majority ofmy time cruising through the myriad third and fourth-genera-tion restaurants along the Strip. You can’t go wrong with placeslike Sunseri’s restaurant and market where the pepperoni breadcomes out of the oven as timely as a cuckoo clock birdie. Ichallenge any Napoli counterpart to produce a traditionaltomato pasta sauce with the texture and succulence of Sunseri’s.

A Primanti Brothers sandwich is required dining for anyvisitor. The sandwich begins with a base of meat, salami, eggsor chicken and is topped with onions, cole slaw and fries.There are locations throughout the city.

–Stuart J. Faber-

Itravel to Dallas about once a year. I look forward to gal-livanting around Turtle Creek, downtown Dallas and Ft.

Worth. I visit with some of my favorite chefs, hunker downwith a Texas size Porterhouse steak, work it off at the hotel fit-ness center then take in some shopping. However, LasColinas-Irving is the region that seems to offer the best of allDallas-Metroplex worlds.

Several factors attract me to Las Colinas-Irving. Tobegin with, virtually everything is new and manicured-but notto the point of being austere. I generally prefer traditional andrustic. But I also love the openness and vitality of this resplen-dent new region. Second, Las Colinas-Irving is centrally locat-ed and virtually equidistant from Ft. Worth and central Dallas.Third, the region has some of the best hotels and restaurants inthis part of Texas. And for those with an urge to shop, everyappetite from Barney’s to Bass Pro Shops can be satiated withintwenty minutes of your hotel.

With almost a dozen golf courses, sprawling resorts andthe EDS Byron Nelson Championship PGA Tour, Las Colinasis a golfer’s paradise. For non-golfers, Las Colinas is a paradisenevertheless. For example, roam through miles of native forestand bubbling rivers at Campion Trails. Or take a romanticgondola cruise through Mandalay Canal. Visit the NationalScouting Museum, the Irving Arts Center, the restored IrvingHeritage District or the Las Colinas Equestrian Center andPolo Club.

HOTELS & DININGPatterned after the exotic charm of a Burmese city, the

Omni Mandalay Hotel, 221 East Las Colinas Boulevard,Irving, Texas 75039, 972/556-0800, is a luxury hotel withgorgeous rooms and suites, versatile meeting rooms and a greatspa and workout area. Four Seasons Resort & Club, 4150N. MacArthur Blvd., Irving, Texas 75038, 972/717-0700 is thepremiere golf resort in Las Colinas.

Cool River Café, 1045 Hidden Ridge, Irving, TX75038-3821, 972/871-8881, is a monstrous, boisterous, popu-lar spot for both tourists and locals. The atmosphere rocks withdancing, bar/saloon, billiards tables and a walk-in humidor forafter dinner cigars and cognac. Steaks are huge and service isexcellent.

For more information on Irving-Las Colinas, contactwww.irvingtexas.com or 800.2.IRVING

–Stuart Faber–

EXPLORING PITTSBURGH

Photo Courtesy Irving Visitor’s Bureau

3699 Wilshire BoulevardSuite 700Los Angeles, California 90010-2726Address Correction Requested


ritz-Carlton New York Central Park hotel50 Central Park SouthNew York, NY 10019, 212/ 308-9100

Staying in a hotel across from Central Park South is very special. In many ways, this is where the midtown of the golden area began- and still endures. Many of the great hotels of the early 20th century were born on this block. This hotel, which of-fers all the elegance and charm of a private manor in the heart of New York City, features 259 lavishly-appointed guestrooms, in-cluding 47 suites. The Ritz-Carlton Club® Lounge presents an opportunity for those who seek a heightened level of luxury and privacy. In addition to superlative service and intimate surround-

ings, The Ritz-Carlton Club® Lounge serves five delicious culinary offerings through-out the day.

What a de-lightful feeling it is to come back to the hotel after a strenu-ous day, gaze from your window at the striking views of Central Park, and unwind within the

old world luxury of a hotel where tradition

has been artfully harmonized with every modern amenity. If your plans include a high level meeting or just an inti-

mate family rendezvous, I can’t think of a better place. The hotel staff has mastered the art of pairing swanky meeting rooms with impeccable service. From arranging exclusive board meetings to product launches and corporate celebrations, the skill of this staff is matchless.

The hotel offers a broad selection of rooms including the Olmstead Boardroom, a 300 square-foot retreat overlooking the park. Four other state of the art meeting rooms can accommo-date 10 to 150 attendees. Function space comes with high-speed internet, ISDN lines for video conferencing and a dedicated Conference Concierge.

Trump international hotel & Tower401 N. Wabash Avenue Chicago, IL 60611312/588-8000

Trump International Hotel & Towers Chicago is located in the heart of the city on trendy Wabash Avenue. Step out the back door along a series of walkways with gorgeous views of the Chicago River and its skyline and, within moments, you are in the center of the Magnificent Mile.

The developers of this hotel have accomplished the over-

whelming task of imbuing a warm residential feeling into an ultra-modern, upscale hotel which can simultaneously serve as a family getaway or a venue for a high powered corporate meeting.

Designed by the noted architectural firm of Skidmore, Ow-ings & Merrill with interiors by McGinley Design, Trump Hotel & Towers is a stunning addition to Chicago’s expanding skyline. The hotel, comprising floors 14-27 of a 92-story residential tower, houses 339 luxuriously appointed guestrooms including a variety of suites.

The 23,000 square foot Spa offers signature treat-ments, 11 private

treatment rooms, and Kate Somerville prod-ucts and skincare services. Don’t miss the special peaceful retreat in one of the 53 spa guestrooms.

Sixteen, the signature din-

ing room , serves the contemporary American cuisine of Chef Frank Brunacci. Plus, visit Rebar, a chic cocktail lounge and Bridges, a trendy out-door dining space . The Trump Hotel/Towers is my new favorite in the Windy City.

-Cheryl Wilson-

Clift hotel495 Geary St., San Francisco, CA 94102415/775-4700

In the 1920s, The Clift was one of the first hotels to become a component of the San Francisco classic urban fabric. Just steps away from union Square, this majestic building has been home to numerous hotels including the Four Seasons. Today, within the traditional, early 20th century stone exterior lies one of the foremost achievements in modern hotel interior design.

Philippe Starck, the in-genious interior designer, has successfully transformed this almost century old structure into a dramatic study of contemporary lighting, mood and ambiance. The rich, glowing entryway leads to a soaring lobby with one of the most eclectic furniture collections in America. The center-piece of the lobby is a thirty-five foot fireplace with a bronze chimney sculpture. Guestrooms are sleek and comfortable. Everything comes together seamlessly in a magical and harmoni-ous blend.

World Class Hotels

BizTravelersChoice

-Stuart J. Faber-

12

Courtesy Ritz-Carlton

Courtesy Trump Hotel

Courtesy Clift Hotel

a publication of the national association of business ... · ultimate steak blt steakhouse 106 e....

Documents