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The article highlights upcoming luxury hotel openings in various locations, each with unique offerings catering to different types of travelers. From a historic castle turned hotel in Burgundy to a wellness-focused retreat in Belize, these properties are designed with specific visions in mind. The hotels are owned by individuals, families, and groups, showcasing a diverse range of perspectives and experiences for guests to enjoy. Additionally, the article mentions the development of a resort in Andermatt, Switzerland, by Egyptian property tycoon Samih Sawiris, transforming the area into a premier destination for skiing and luxury living. [Extracted from the article]

This article discusses the trend of intimate dining experiences that allow patrons to watch the chefs at work. It highlights four restaurants in the United States that have embraced this concept, blurring the line between the dining room and the kitchen. These restaurants offer a front-row seat to the culinary action, with diners having a direct view of the culinary team. The article also mentions the importance of maintaining composure and professionalism in front of guests, emphasizing the need to defuse tension quickly and avoid confrontations. [Extracted from the article]

The Global Ambassador hotel in Phoenix is attracting locals and elite travelers with its luxurious amenities, including a rooftop lounge, five restaurants, and a world-class spa. However, the most exclusive feature is the members-only Global Ambassador Club, created by restaurateur Sam Fox. The club offers a private restaurant, the Grill, with a chef-driven menu, as well as a 9,000-square-foot fitness center and state-of-the-art spa. Membership requires an initiation fee of $90,000 and monthly dues of $1,000, and the club aims to create an international ambiance for its members. [Extracted from the article]

DEPARTMENTS THE GOODS Laura Catena, fourth-generation vintner and managing director of Catena Zapata Winery in Mendoza, Argentina, was always opposed to the idea of a winery restaurant - largely because she couldn't devote the time needed to make it the best in the region. Both Stags' Leap Winery and Stag's Leap Wine Cellars took part in the project, as did familiar names such as Clos du Val, Cliff Lede, Silverado, and Shafer vineyards, among others. Each winery aged Cabernet Sauvignon in new French-oak barrels for one year before they were submitted to a group of five winemakers for selection, blending, and further aging, with only four barrels produced as a final wine. [Extracted from the article]

DEPARTMENTS THE GOODS Fabulous food has long been central to Greece's allure, from soulful old-world cuisine to exceptional fine-dining destinations. There are homegrown versions, too: More than two dozen sake breweries have launched in the US in the past decade, according to Amy Racine, beverage director of JF Restaurants (run by Michelin-star chef John Fraser) who says there are remarkable brands to be found across the country. It's been a staple of Japanese cuisine for centuries, but more recently sake has enjoyed an increasing prominence on the American fine-dining scene, with enthusiastic appreciation from Michelin-star chefs, buzzy restaurants and independent brewers alike. [Extracted from the article]

DEPARTMENTS: THE GOODS When a sizable clutch of New Yorkers exited the city in pandemic-stricken 2020, the exodus included a number of fine-dining chefs. Thanks to the oak-derived tannins in the wine, barrel-fermented or -aged whites - such as Burgundies from Meursault, Puligny-Montrachet and Corton-Charlemagne - will develop well over the course of many years, as will steel-fermented Riesling thanks to its naturally high acidity. The venture is composed of two vintages: Penfolds II 2019 ($350), created with Dourthe, the esteemed centuries-old Médoc winery; and FWT 585 2019 ($80), an entirely French wine ("FWT" stands for "French Wine Trial") made in Bordeaux but imbued with Australian sensibility. [Extracted from the article]

And despite Givry's reputation as a bit player in the Burgundy wine scene, Pascal insists the area has been unfairly underrated. Pascal's efforts have also created a ripple effect in the region, with other Givry producers starting to recover neglected, high-altitude premier cru slopes. IT WAS NO SURPRISE that Philippe Pascal, former CEO of Veuve Clicquot and the Moët Hennessey Group and adviser to LVMH chairman Bernard Arnault, went straight into winemaking after retiring from the company. [Extracted from the article]