Weekly A to Z, May 3rd.
The one with some damn good sushi. 🍣
Sunday found me at Time Out Market Dubai speaking (live!) with James Knight-Pacheko for his (must listen) JKP Podcast. These live tapings will be available later in the year, and I can’t wait to share the conversation with you.
On Wednesday, I gladly accepted an invitation to Blended, now open at the W Mina-Seyahi on the 30th floor. An express facial? Yes. With face, head, and shoulder massage? Also, yes. Never mind the road construction that’s happening in the marina right now… In the evening, I finally made my way to folly, which is now located at the Montgomerie. And yes, they still have the iconic folly-pops, in case you were wondering. #invited
On Friday, I was also happy to accept an invitation to a forever favorite, Takahisa, for their most recent collaboration with Chef Tomoo Kimura. I’ll keep saying to anyone who will listen — this is the perfect way to end the week (or really, for just about any occasion). I’m not even sure what my favorite course was, but it was all masterfully prepared. #invited
LoYA Candles sent through their entire collection of coffee-inspired candles, which I immediately put into use. With a chic aesthetic, a fondant-like texture, and the ability to naturally repel flies, it’s a must for restaurants with outdoor seating or for those who do alfresco entertaining (or hang out in the pool a lot, ahem). Need additional reasons to love the brand? It’s women-founded and made in the UAE. Find the candles here. #gifted
Finally, looking ahead,
and I would love for you to join us on Monday evening (8 PM) for some real talk about freelance writing, focusing on F&B topics. If you have any questions to submit ahead of our chat, please let me know. I hope to see you, and if not, I’ll share the rebroadcast after we record.
Links, please.
Sarah and the Connecting Travel team have released their annual must-read travel insights report. Download it (free) here. CT
Vipin doing his thing. Instagram
For most of the industry, Richard Vines was an icon — read more about his life here. The Standard
How influencers became the new restaurant critics — and what this means for operators. NRN
Pope Francis, a life in wine. The Drinks Business
How much would you pay for Greenland ice (6 pieces)? 🧊 WSJ
How did our taste buds get so spoiled? NYT
This card is hilarious. Instagram
I *need* these weird cookie stickers. Gentle Thrills
And I love this dumpling wasahi tape! 🥟 Omoi
The most exciting food at restaurants starts in the trash bin. Food & Wine
The art and science of decanting wine. Robb Report
What I’m ready to travel for: the extraordinary rise of bakery tourism. The Guardian
Food grammar, unwritten rules of every cuisine. Atlas Obscura
A Miss Manners problem that I’ll never have. Washington Post
You had me at cheesecake charcuterie board. The Kitchn
Would you try lemonade flavored chips? FoodBeast
Can chain restaurants receive Michelin stars? Food Republic
*orders another glass of champagne for my health* (Thanks,
) The Drinks BusinessWhat happens to all the leftover food on competition shows? The Takeout
Why Gen Z is drinking less is not what you think. The Drinks Business
How gut health affects sleep. Saveur
Is radish the new tomato? NY Mag
On the topic, is this too OTT? Houses & Parties
For the title: Inside the country’s saddest airport lounge. WSJ
A Coravin world tour. The Drinks Business
Reasons to take rest more seriously. Big Think
Okay, but how cute are these tiny cacti? Tierra Sol Studio
Do I need a USD$200+ fish bread basket? Chell-Fish
I definitely need this Cosmo candle. (Adds to cart). Rewined Candles
Three types of empathy and how to increase them. Nice News
A surprising route to the best life possible. (Not really). NYT
Is this the anatomy of a modern bar? Punch
Genuinely, I want to know what you think about this ravioli burger. Instagram
This weekend? We *were* going to see Nate Barghatze, but that was cancelled (late!), so now a bit of adulting around the house (boo!).
Next week? As of now, (very intentionally) keeping things quiet, but also looking forward to celebrating 22 (??) years married to Mr. Wright.
Best dishes in April? How long was last month? Flicking through my photos, I definitely ate well. Looking past the world’s largest caviar bump at Maison Dali, the needlefish sashimi at TERO, the chutoro handroll from Hanu (and bonus points for the Gochujang highball from the same location), and the divine Greek yogurt from Sirene by Gaia all rated. What were some of your favorite dishes in April? I’d love to know!
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C.
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Cheers for the shoutout and remember to have 2 glasses of champagne a day. It's just good science.