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Search resuls for: "Alexander Lobrano"


8 mentions found


☆ Belgium or Brooklyn? 5 Bold New Places to Eat in Brussels.
  + stars: | 2024-03-18 | by ( Alexander Lobrano | ) www.nytimes.com   time to read: +1 min
Brussels, long the realm of stuffy French restaurants packed with gray-flannel-suited diplomats, has suddenly gone bold and bright. These exciting talents are transforming the city’s old-fashioned bistros and cafes with spices from places like Korea, Latin America and Morocco, and “putting a vivid modern spin on homey local comfort food dishes,” explained Michel Verlinden, a Brussels food writer and restaurant critic for Le Vif, a major Belgian weekly. At the same time, they’re making the most of local produce like cabbage, carrots, endives and, bien sûr, brussels sprouts. Brussels may be the capital of Europe, but it feels more like Brooklyn or Marseille gastronomically. Casual, creative and multicultural, it’s a city that’s equally at home with bulgogi and duck breast — even together in the same dish.
Persons: thrall, ”, Michel Verlinden, Le Vif Locations: Brussels, Gaul, Europe, Korea, Latin America, Morocco, Belgian, brussels, Brooklyn, Marseille
☆ The Big Cheese (Tour)
  + stars: | 2023-10-31 | by ( Alexander Lobrano | ) www.nytimes.com   time to read: +1 min
On a sunny October afternoon in the London neighborhood of Bermondsey, a cool breeze surprised me with the winy smell of apples. It brought on a sudden sharp craving for a nice chunk of Cheddar, the fruit and the cheese together being a favorite after-school snack when I was growing up in Connecticut. This was an appropriate prompt, too, since I was on my way to a very privileged lesson in British farmhouse cheeses at the beginning of an eight-day, cheese-themed trip to London and Somerset run by the specialty tour company Cheese Journeys. My destination was the empyrean address for anyone who really loves best-quality British cheeses: the aging cellars of the Neal’s Yard Dairy. This trip was also a sort of homage to my paternal grandmother, since she’d been the one who’d first pricked my curiosity about cheese with her love of crumbly black-waxed extra-sharp New York cheddar.
Persons: I’d, she’d Organizations: Somerset Locations: London, Bermondsey, Connecticut, York cheddar, Cheddar, Somerset
☆ The Hottest American Restaurants in Paris (of All Places)
  + stars: | 2023-09-22 | by ( Alexander Lobrano | Photographs Yana Yatsuk For The Wall Street Journal | ) www.wsj.com   time to read: 1 min
This copy is for your personal, non-commercial use only. Distribution and use of this material are governed by our Subscriber Agreement and by copyright law. For non-personal use or to order multiple copies, please contact Dow Jones Reprints at 1-800-843-0008 or visit www.djreprints.com. https://www.wsj.com/arts-culture/food-cooking/the-hottest-american-restaurants-in-paris-of-all-places-557dde60
Persons: Dow Jones Locations: paris
☆ Gen Z and Millennial Tourists Are Flocking to Tampa
  + stars: | 2023-07-24 | by ( Alexander Lobrano | Photographs Zack Wittman For The Wall Street Journal | ) www.wsj.com   time to read: 1 min
That would be Tampa, perhaps unexpectedly, given the city ranked fourth on U.S. News & World Report’s “2022-2023 Best Places to Retire in the United States.” The city is booming, and energy attracts. The rooftop bar at the Edition Hotel
Organizations: U.S . News Locations: Tampa, United States
☆ Tampa: Why Gen Z and Millennial Tourists Are Flocking to This Retirement Mecca
  + stars: | 2023-07-12 | by ( Alexander Lobrano | Photographs Zack Wittman For The Wall Street Journal | ) www.wsj.com   time to read: 1 min
This copy is for your personal, non-commercial use only. Distribution and use of this material are governed by our Subscriber Agreement and by copyright law. For non-personal use or to order multiple copies, please contact Dow Jones Reprints at 1-800-843-0008 or visit www.djreprints.com. https://www.wsj.com/articles/tampa-why-gen-z-and-millennial-tourists-are-flocking-to-this-retirement-mecca-1e2be027
Persons: Dow Jones Locations: tampa
☆ 6 Paris Bistros to Try Now
  + stars: | 2023-07-06 | by ( Alexander Lobrano | ) www.nytimes.com   time to read: +1 min
Paris has recovered its scents, and the city is suddenly ravenous. The whiffs of shallots sautéing in butter, bread baking, meat roasting and bouillon simmering that invisibly punctuate any stroll in this food-loving city are back. “I think it’s a carpe diem thing,” said Ezéchiel Zérah, the Paris-based editor of two popular French food publications. Some of them are pointedly traditional — the delightful Bistrot des Tournelles in the Marais, for example — while others offer a refined contemporary take on bistro cooking, notably the just opened Géosmine in the 11th Arrondissement. “No wants tweezer cooking anymore,” said Thibault Sizun, the owner of Janine, an excellent new modern bistro in Les Batignolles, a neighborhood in the 17th Arrondissement.
Persons: bouillon, ”, Ezéchiel Zérah, “, Thibault Sizun, Janine Locations: Paris, Marais, 11th, Les Batignolles, 17th Arrondissement
☆ Malta, Land of Knights, Sailors and Rainbow Flags
  + stars: | 2023-06-20 | by ( Alexander Lobrano | ) www.nytimes.com   time to read: +1 min
Knowing nothing about Maltese food, I assumed it would be a variation on the fare of nearby Sicily. “Our food is a reflection of all of the peoples who ruled us,” he said, explaining that Malta has one of the world’s most cosmopolitan cuisines. Baroque masterworks and neon-lit nightlifeMalta is only 122 square miles, so 72 hours had seemed like an adequate amount of time to explore. I decided to check out the main island first, and then Valletta itself after that. The delightful Anna Grech Sant, a local guide, offered an abbreviated but fascinating lesson in Maltese history, richly seasoned with memorable trivia.
Persons: ruddy, bouillon, Brincat, ”, Anna Grech Sant Organizations: British Navy Locations: Sicily, Malta, Libya, India, Northern Europe, Bolognese, Gozo, Valletta
☆ The Seawater Cure: How the French Slim Down
  + stars: | 2023-02-02 | by ( Alexander Lobrano | ) www.wsj.com   time to read: 1 min
AS A food-and-travel writer who lives in France, I face occupational hazards other people might envy: Think white Burgundies, foie gras, butter, cream and the world’s best cheeses. It’s a constant battle to avoid ending up with the silhouette of a pear. That’s why in the years since I moved to Paris in 1986, I’ve become a fan of thalassotherapy, taking dozens of “cures” at some of the 50-odd thalassotherapy centers along the Atlantic and Mediterranean littorals of France. The word derives from the Greek words “thalassa” (sea) and “therapeia” (to nurse or cure) and refers to a series of treatments—heated seawater baths, stimulating jet showers and seaweed wraps—and exercise such as aqua gym (in-water calisthenics).
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