Weekly A to Z, April 22nd.

The one from Belgrade.

Eid Mubarak!

A relatively quiet(ish) week before taking off for Serbia. I was able to have lunch at the delightful Fish at the Westin Mina Seyahi. Be whisked away to the Aegean without leaving Dubai. Go for a long lazy lunch this weekend, trust me. #invited

With a travel day on Thursday, we hit the ground running into Belgrade. Our hotel, Square Nine, was the perfect central location for a city break, which, thus far, has been a series of easy conversations, cocktails, and exploration of the city.

On Friday, we went for a long lunch at Salon 1905, which was…okay. Attempts were made, but I’m looking forward to upcoming meals in the city.

Finally, a special thanks to Blacklane for sending me to DXB in style. Want to know more about my favorite transportation app? Click here. I’ve used it around the world and have never been disappointed by the quality of the car or driver. #gifted

Links, please.

• Delighted to share Ossiano and sommelier Danijela’s story. EuroCave

• A review of the stunning Bayou Villas which I visited earlier in the year. d-Journal

• A food disgust test. IDR Labs

• Do you need some conversation starters? Camille Styles

• Would you rent a friend on vacation? AFAR

• It’s me, hi, I’m the problem, it’s me. TikTok

• This gin is also a perfume. VinePair

• Would you try a parmesan espresso martini? Food and Wine

• Fashion is finally designing for women over 40. Fast Company

• Throw your friend a career shower. Bustle

• FTW. TikTok

• Why customer data is the holy grail of restaurant success. NRN

• Anyone up for a Chat GPT-tini? Robb Report

• Give me all the grilled cheese recipes. The Kitchn

• We are all chips. TikTok

• Oops. Tasting Table

• Turn TBD into EOD with the world’s most powerful productivity tool. With ClickUp, you can automate routine tasks and streamline communication. Sign up to ClickUp in minutes. #sponsored

• More food waste cookbooks, please. Eater

• Slutty Vegan putting the party in plant-based. New Yorker

• What is the difference between personal and private chefs? Tasting Table

• Food influencers are quitting social media for regular jobs. Takeout

• For my elder millennials. Dieline

• DEEP-FRIED DEVILED EGGS. Tasting Table

• Would you try panko scrambled eggs? The Kitchn

• Who are the richest F&B owners? Takeout

• DIY airplane cocktails. VinePair

This weekend? Continuing to enjoy Belgrade! We have some additional meals lined up that I’m really looking forward to.

Next week? Trying to figure out which of the five invites I’m going to accept on Wednesday!!!! My heart is leaning toward the caviar dinner at Ossiano.

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C.