New York Travel Writers Association

Articles

Why San Francisco is a Gastronomic Paradise

By


Photo credit: NYTWA
Why San Francisco is a Gastronomic Paradise

Stellar ingredients, talented chefs and a discerning dining public keep San Francisco at the top of the dining game.

Click here to read article

Let’s Travel! Radio March 2017

By


Photo credit: NYTWA
Let’s Travel! Radio March 2017

American Folklore, Books, Filmmaking

Click here to read article

License to Mill

Best Bread

By


Photo credit: NYTWA
License to Mill

Hotel F&B. Chef Adam Leonti’s freshly milled flour for bread and pasta will put Harvey restaurant in the new Williamsburg Hotel in Brooklyn on the map.

Click here to read article

From Skin to Fin: How to Use Every Part of Fish

Fish Tales

By


Photo credit: Mariana Massey
From Skin to Fin: How to Use Every Part of Fish

Hold the Blue Cheese. We’re not talking chicken wings.  Chefs are using every part of fish and fighting invasive species by eating them.

Click here to read article

Custom Cakes as a Point of Difference

Sweet

By


Photo credit: NYTWA
Custom Cakes as a Point of Difference

Hotel Bel-Air exec pastry chef Garry Larduinat creates a cadre of wow worthy cakes inspiring nearly 200K Instagram followers.

Click here to read article

6 Ski Trends to Watch in 2017

Cutting-edge technology, eco-friendly practices and more on the slopes via USNews.com

By

Snowmaking control room Blue Mountain PA
Photo credit: Blue Mountain Resort
6 Ski Trends to Watch in 2017

Ski resorts use to pride themselves on accumulating record amounts of snow as a way to prove they didn’t need to bring out snow machines to afford powder hounds the chance to cut first tracks. But as times (and the climate) have changed, new thinking about snowmaking, environmental conservation and technology are changing the ski industry and the snow sports vacation experience as you know it. Here are six ways skiing is getting a shake-up in 2017.

Click here to read article

Posh at Its Peak at St. Moritz Hotels

Swiss Luxury Atop the Alps

By


Photo credit: Kulm Hotel
Posh at Its Peak at St. Moritz Hotels

“We sip the air…like French Champagne,” wrote composer Richard Strauss about Switzerland’s Engadin region, celebrated for its crisp, dry climate. A two-time host of the Winter Olympics, St. Moritz has been an alpine winter resort in the glacier-crowned Engadin since 1864 when hotelier Johannes Badrutt made a bet with his guests that they would enjoy a winter holiday as much as a Swiss summer. The British returned—and lingered from Christmas through Easter—and thus was born winter tourism more than 150 years ago.

 

 

Click here to read article

Around the World in Luxury

Great Escapes of the Rich and Famous

By


Photo credit: Badrutt's Palace Hotel, Gian Giovanoli
Around the World in Luxury

It’s not often that one receives a transfer by Rolls-Royce—but there it was, a stunning indigo Phantom complete with liveried chauffeur who graciously indulged me for the requisite Instagram photo and selfie before we glided through St. Moritz en route to Badrutt’s Palace Hotel.

At this point, you can’t help but think, So this is how it is—for the rich and the beautiful, the powerful and the gifted, the celebrities of the world who occupy the penthouses and the private isles, the most luxurious suites in the five-star hotels. And when the moment is yours, why not enjoy it while it lasts?

Click here to read article

10 Things to Do When You Arrive Too Early for Check-in

By


Photo credit: © Susan Breslow. 
10 Things to Do When You Arrive Too Early for Check-in

At many hotels, check-in doesn’t officially begin until the afternoon. That can be more than an inconvenience for those who have traveled many hours and/or through many time zones and arrive at a destination early in the morning. Find out  what you can do in the interim.

Explore the surroundings!

Click here to read article

Five Myths about Hotel Room Service

By


Photo credit: HospitalitySchool.com
Five Myths about Hotel Room Service

By Everett Potter

There’s nothing quite like hotel room service. Be it an indulgence or a necessity, few things seem better suited to serve a jet-lagged traveler than a freshly delivered breakfast tray or a late-night sandwich. While seasoned road warriors may have their room service routines down to a science, many of us pause before picking up the phone to order. Maybe it’s the fact that room service food can seem incredibly expensive, take forever to get to the room and is often tepid and less than tasty when it finally arrives.  Here are five myths about room service, thanks to experts Alexander Lobrano, John Mariani and Larry Olmsted.

 

Click here to read article