We love New York


Palomar  @palomarsoho

The Israeli´s food has never tasted so good, the award winning Palomar restaurant has influences from southern Spain and Italy to northern Africa. For a gastronomic experience full of flavors, whether at the counter in front of the open kitchen or at the tables in the back, this London restaurant has a cozy and unpretentious atmosphere.

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The Palomar dining room by day.

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Grand Banks  @grandbanksnyc

There is no better way to start the weekend, make fresh oysters and have a wine at the Grand Banks. The 1942 boat that traveled to Brazilian lands, had its final destination in New York at Pier 25 with an idea of ​​a boat restaurant that brings oysters to the city in the 18th century. The hotspot has one of the most incredible views of the city.

Emily love Pizza  @pizzalovesemily

You like burger and Emily Loves Pizza. The little joke makes sense … after much success in Brooklyn, Emily and her husband brought this place that is my little piece of heaven to the heart of the West Village. The delicious hamburgers and stuffed pizzas are served on a tray that has different floors, one for each dish, but all together.

Manhatta – New York

Danny Meyer’s Union Square Hospitality Group Opens Manhatta and Bay Room in New York City. The executive Chef Jason Pfeifer pairs down-to-earth hospitality with sky-high views on the 60th floor of Fosun’s 28 Liberty building in Lower Manhatta.

A breathtaking view of New York

manhatta restaurant @manhatta_nyc

Ever wondered what it would be like to enjoy a delicious dinner while having a breathtaking view of New York City? At the Manhatta restaurant and bar, opened mid-year on the 60th floor of a historic building in Lower Manhattan, it is possible. The Statue of Liberty and the famous Brooklyn bridges are some of the background cloths facilitated by the four glass facades that border the Union Square Hospitality Group’s restaurant and Bay Room event space. His name, therefore, was inspired by Walt Whitman’s celebrated poem “Mannahatta,” which says, “A city of swift and shining waters, a city of pinnacles and masts, a city nestled in bays, my city!” But the fascination of experience is not limited to the beauty of the city that never sleeps. The menu signed by Executive Chef Jason Pfeifer celebrates the best of modern American cuisine with a touch of French flair, while wine selection was thought to reflect the elegance of space combined with the intimacy of a neighborhood restaurant.

Manhatta offers a three-course, prix-fixe dining room menu as well as a more casual, a la carte menu available at the bar. The prix-fixe menu features dishes such as Peekytoe Crab with poached leeks and frizzled artichokes; Veal Blanquette with wilted greens and mushrooms; Lobster Quenelles with trumpet mushrooms and chervil; and Wagyu Bavette with Pommes Anna and Harbison cheese. For the sweet course, guests can choose from dishes such as a Warm Date Cake with crème Fraiche ice cream and whiskey sauce; Blackberries with walnut gelato and sabayon; and a Butterscotch Soufflé.

Manhatta’s bar is led by Beverage Director Matt Whitney, who most recently served as sommelier at The Modern. At Manhatta, he aims to parallel USHG’s down-to-earth hospitality ethos by offering an approachable and satisfying range of wine and spirits that accommodate a variety of drinking preferences. Manhatta’s cocktail menu is rooted in the classics with its signature Manhatta cocktail and other Manhattan variations, but it also offers seasonal riffs inspired by the city’s history. The wine program highlights various regions of France, and in particular Burgundy, and combines a diverse mix of classic and well-known labels while introducing guests to up-and-coming producers from their favorite regions.

Photos: Courtesy Manhatta NY


Traveling to Bali and having the opportunity to stay in Amankila,  one of the hotels of the Aman Network, can be one of the most incredible experiences of your life.

Another Day in Paradise

.aman @aman

Just drop off at Ngurah Rai Airport so that the incense scents begin to create the atmosphere of what is expected of a season in Bali. One of the 17,508 islands of Indonesia, the province is part of the imagination of 9 out of 10 tourists, who have their paradisiacal beaches as a destination of desire for quite some time in life. And if you are fortunate enough to have this as your next destination, the choice of lodging can be decisive, for this is to be the most enchanting trip you have ever made. One of the determining factors in this sense has to do with hospitality, a term so in vogue lately that it finds its purest translation in the Aman network.

The 33 hotels of the group have in common the location, always in places with unique and stunning landscapes and impeccable service. Amankila, the Bali unit, still has the human factor as the highlight. The feeling we have is that the cordiality of the service does not come from irreproachable training, but from the heart, probably because many of the staff have been there since its inauguration in the early ’90s. In addition, it is a very welcoming people who make the act of serving an art, anticipating their desires and making them come true even before realizing you had them

A paradisiacal place like Bali and the hospitality of the collaborators would be good reasons to make the Amankila a special place, that receives, besides Asian tourists, also many Germans and Americans. However, a very important point for choosing this as your Indonesian retreat is the privacy that can be enjoyed throughout the hotel. In the presidential suite, for example, it is possible to have the feeling of seclusion without feeling reclusive while still having the infinite view of the Indian Ocean as landscape. This aspect, coupled with different massage rituals made with natural products, make the place one of the favorite destinations of many celebrities, such as Cara Delevingne.

Last but not least, let’s talk about local cuisine. Extremely unique, the local cuisine brings thousands of different flavors from the East, with a very unique preparation. It is worth sampling the sate, a kind of skewer that can be made with different marinated and grilled meats, and the Balinese rice, for example, with the friend Goreng or the steamed push. Even better if the meal is made on top of the mountain, in a reserved place but still belonging to the immense territory of the hotel, where it is possible to eat in typical huts, amid the local fauna and flora. It is a journey of peace and tranquility, with moments, turned inland, in a magnificent outdoor landscape.

Photos: Courtesy Amankila