Food is a huge part of any destination for me, and my home base -- Atlanta, Georgia -- is no exception.
Add "lobsterman" to the long list of American jobs in trouble. Fuel and bait costs are soaring, the annual catch is dwindling, and market prices for lobster are flat. Last year's Maine lobster harvest looks to have been the smallest in five years. Faced with shaky fundamentals, a pair of Portland seafood purveyors are trying to counter the industry's decline with the most reliable tactic for escaping grim industry economics: savvy marketing.
From laid-back Florida beaches to guided mule rides in the Grand Canyon's North Rim, our editors picked these getaways with the average American family's tax rebate of $1,200 in mind.
After a mile or so on the rugged Kalalau Trail, hikers who have slogged through red mud and climbed over slippery rocks stop abruptly. Far down to the right, the sapphire ocean shimmers. As the trail winds to the left, a cool canopy of deep-green foliage dotted with pink and orange blossoms awaits. In the distance, the coastline juts in and out, its steep cliffs dropping to the sea.
Neil Sims is standing on the deck of a 35-foot feed boat off the coast of Kona, Hawaii, staring at a dorsal fin slicing through the calm morning sea below. For the past hour we've been snorkeling around the submersible cages owned by his aquaculture company, Kona Blue Water Farms. The nets house nearly half a million fish, a species of yellowtail known as Kona Kampachi.
Sondra Bernstein shocked Sonoma 10 years ago with her tiny, Cab-free restaurant, the Girl & the Fig. No Chardonnay even -- just Rhône wines (many locally grown and made) and a gutsy southern French menu fashioned out of the county's bounty. And at nearby Cafe La Haye, John McReynolds and Saul Gropman had started turning out stellar California-French dishes in a kitchen they could reach across.
Flip through a rack of postcards in any Biloxi, Mississippi, gift shop, and along with images of magnolia trees and sunsets, you're likely to find a few satellite shots of Hurricane Katrina looming over the Gulf Coast. "Why not?" asks a store clerk downtown. "We lived it."
Look what you did, Willie Williams. You inhaled steak and lobster. You flew on a private jet and rode in a Cadillac Escalade. You stayed in a room called the Paradise Suite. You partied on South Beach.
Q & A: With renewed focus on high-mercury tuna, one public-health expert says the real danger is that we're not eating enough fish
As more and more of you dream and scheme your vacations around unforgettable meals, T+L has searched far and wide -- through eight cities across four continents, to be precise -- to unearth the world's greatest new dining experiences.
Food is a huge part of any destination for me, and my home base -- Atlanta, Georgia -- is no exception.
Add "lobsterman" to the long list of American jobs in trouble. Fuel and bait costs are soaring, the annual catch is dwindling, and market prices for lobster are flat. Last year's Maine lobster harvest looks to have been the smallest in five years. Faced with shaky fundamentals, a pair of Portland seafood purveyors are trying to counter the industry's decline with the most reliable tactic for escaping grim industry economics: savvy marketing.
From laid-back Florida beaches to guided mule rides in the Grand Canyon's North Rim, our editors picked these getaways with the average American family's tax rebate of $1,200 in mind.
After a mile or so on the rugged Kalalau Trail, hikers who have slogged through red mud and climbed over slippery rocks stop abruptly. Far down to the right, the sapphire ocean shimmers. As the trail winds to the left, a cool canopy of deep-green foliage dotted with pink and orange blossoms awaits. In the distance, the coastline juts in and out, its steep cliffs dropping to the sea.
Neil Sims is standing on the deck of a 35-foot feed boat off the coast of Kona, Hawaii, staring at a dorsal fin slicing through the calm morning sea below. For the past hour we've been snorkeling around the submersible cages owned by his aquaculture company, Kona Blue Water Farms. The nets house nearly half a million fish, a species of yellowtail known as Kona Kampachi.
Sondra Bernstein shocked Sonoma 10 years ago with her tiny, Cab-free restaurant, the Girl & the Fig. No Chardonnay even -- just Rhône wines (many locally grown and made) and a gutsy southern French menu fashioned out of the county's bounty. And at nearby Cafe La Haye, John McReynolds and Saul Gropman had started turning out stellar California-French dishes in a kitchen they could reach across.
Flip through a rack of postcards in any Biloxi, Mississippi, gift shop, and along with images of magnolia trees and sunsets, you're likely to find a few satellite shots of Hurricane Katrina looming over the Gulf Coast. "Why not?" asks a store clerk downtown. "We lived it."
Look what you did, Willie Williams. You inhaled steak and lobster. You flew on a private jet and rode in a Cadillac Escalade. You stayed in a room called the Paradise Suite. You partied on South Beach.
Q & A: With renewed focus on high-mercury tuna, one public-health expert says the real danger is that we're not eating enough fish
As more and more of you dream and scheme your vacations around unforgettable meals, T+L has searched far and wide -- through eight cities across four continents, to be precise -- to unearth the world's greatest new dining experiences.
From urban epicurean retreats to snowy chalets accessed by snowmobile, these lofty restaurants will lift your spirits
At Hook, a Washington, D.C., seafood restaurant, there's no Chilean sea bass, bluefin tuna or grouper on the menu. You can't order asparagus in the fall, or strawberries in winter.
We've been hiking for hours along the Inverness Ridge Trail, above the shining blue ribbon of Tomales Bay, and we're ravenous. Maybe it's all the gazing at the water that leads my boyfriend, Peter, and me to look at each other and mouth the same word: "oysters."
Our crushing appetite for carnivorous fish like salmon and tuna depletes the oceans of smaller, feeder fish, and endangers the planet's marine ecology
Here raw tuna is cut into thin strips, seasoned with sesame, chili and garlic, and mixed with cold cooked angel hair pasta to make a really interesting combination.
As a growing number of well-known companies promote themselves as friends of the earth, it's easy to overlook the fact that others still pollute, unnecessarily. But they do.
Typically, men think about their health at one time -- during a crisis. But the problem with that wait-and-treat approach is that men are constantly responding to health emergencies rather than preventing them.
Genoa, if you ignore the debate amongst scholars, is the birthplace of Christopher Columbus. But after visiting the famed historic port, you might wonder why the explorer ever left.
Creating custom food plans for patients isn't the hard part of Bethany Thayer's job. For the Michigan-based registered dietitian and spokesperson for the American Dietetic Association, one of the most difficult aspects of her work is helping patients interpret the often-contradictory health news they hear each day.
The FDA alert has made aficionados of raw fish nervous. Here's how to navigate through a newly anxious marketplace
Healthy diets almost always contain fish, a protein food with fewer calories than other meat sources. It's also one of nature's most versatile foods. As well as different species of fish, you can steam, bake, fry or poach fish. It's great raw in the form of sashimi, anchovies, carpaccio and gravlax. But there have been conflicting health messages around the benefits of eating fish.
The NFL has the Vince Lombardi Trophy, the NHL has the Stanley Cup -- and Major League Eating has the Yellow Mustard Belt, which is up for grabs again this July 4 in the annual Nathan's Famous Hot Dog Eating Contest on New York's Coney Island. The event will be as hotly-contested as ever as American fan favorite Joey Chestnut seeks to take down Takeru Kobayashi's hot dog dynasty.
Next time you order a shrimp cocktail, eat a bagel with smoked salmon or enjoy a tuna sandwich, know this: The world's appetite for fish is growing a lot faster than the oceans can supply them.
FSB's archives are packed with entrepreneurs who reinvented stagnant industries. Here's how some of them are doing today.
The meal began in a rush of tiny tastes. A chocolate truffle oozed foie gras. New-wave bar snacks -- pork rinds in maple syrup, sweet lotus chips in star-anise dust -- gave way, in a spray-bottle spritz of mojito, to an endless procession of astonishing bites. What were those specks on pineapple slices that crackled at the back of the mouth? Pop Rocks? Riceless sushi rolls were filled with blue cheese and apple.
We love fish. Americans are eating more than ever. And there are compelling reasons why. In light of the positive health benefits associated with fish, we're looking for creative ways to incorporate it into our diets.
Since the 1930s, researchers have known that a diet that was both nutritious and very low in calories could extend the life in lab rats and mice. It's still unknown whether it could have the same benefit for humans, but April Smith and Michael Rae follow a calorie restriction diet in the hopes that it will.
THE CARPET OF SUSHI-GRADE TUNA lining the floor of Tokyo's Tsukiji fish market offers a tempting display of the day's catch for wholesalers willing to bid tens of thousands of dollars for a specime...
THE BACKGROUND Overfishing is severely depleting wild ocean-fish stocks and threatening the $158 billion commercial fishing industry. The number of fish caught annually is declining, with a recent ...
Remember The Marvellettes' song, "Too Many Fish in the Sea?" Well, there aren't.
The background: Overfishing is severely depleting wild ocean fish stocks and threatening the $158 billion commercial fishing industry. The number of fish caught annually is declining, with a recent study projecting that the world's commercially harvested fish populations could collapse by 2048.
Some 300 million to 400 million years ago, a funny-looking fish with a giant nose swam the planet's primeval waterways. Today its female descendants produce some of the tastiest roe this side of Ir...
Americans eat about 16 pounds of seafood every year, and they've heard a lot of mixed messages recently about whether it's safe.
Amid a ban on caviar from the overfished Caspian and Black seas, caviar connoisseurs are increasingly turning to more sustainable alternatives. But can Western caviar match the mighty beluga? To find out, we held a blind taste test of four caviars: one French and the rest American. (L'Osage was not included, due to a shipping glitch.) Our testers included Ricky Estrellado, executive chef at Japanese fusion mecca Nobu New York; Jean-Luc Kieffer, chef and part owner of trendy Manhattan French eatery Picnic; and our own editorial director and resident gourmand, Brian Dumaine, who weighed in with a civilian assessment. All four caviars were provided by a well-known New York caviar distributor that requested anonymity for fear of offending its suppliers.
For anyone who loves to eat, Seattle is one of the most dynamic and satisfying places to be in the country.
Bostonians are an odd lot. We take our traditions seriously, we're deeply loyal, and, on the whole, we're thrifty. All of which bodes well for the diner searching for a bargain.
Fish tacos, ulu, misoyaki, lihing mui -- cuisine in Hawaii features twists on standards and a variety of exotic and tasty treats all their own.
Many of the restaurants on California's Monterey Peninsula are aimed at out-of-towners. Lovely views of the sunset on Monterey Bay are supposed to compensate for overpriced, mediocre food, all too often served in faux seafaring surroundings. The best spots, not surprisingly, are more inconspicuous, beyond the bustle.
One way to solve some of the "mysteries of the mind" is to keep your mind active as you get older.
Locals call this part of the Florida Panhandle "the Forgotten Coast," but spend a weekend in Apalachicola, and you'll never forget it. This unspoiled town of roughly 3,000 residents boasts adorable boutiques, cozy dining nooks and quirky oyster joints. It's the perfect place to hide away for a few days and blend in with the locals.
Many a traveler heading to the coast for a summer getaway has visions of heaping plates of fresh seafood. At these full-service fishmongers, sea creatures are on the brain all year long.
Cruises don't have to be "mega." They can feature kite-flying from the deck, a Saturday-night fish fry in a church basement, bagpipe music drifting across a fog-shrouded harbor -- and Fairly Honest Bob.
Baltimore has always been a multifaceted city. The "Star-Spangled Banner" was written here, and it was once known as the nation's spice capital -- the famed spice merchant McCormick opened its factory here in 1889. Today, Baltimore is a bright spot on the cultural map, with abundant historical attractions, a vibrant museum scene, great neighborhoods and sensational seafood-inspired restaurants.
New York's temples of haute cuisine get so much attention, it's possible to forget that the real pride and joy for locals -- who tend to eat out more than other Americans, on average -- is the vast array of modestly priced restaurants serving food from all around the globe. We love to eat at Gramercy Tavern and Chanterelle from time to time, but here are some places where you'll find us any night of the week.
Ever since John Malone carved out Liberty Media from AT&T in a spin-off in 2001, he has struggled to define its identity. Is it a media company or just a big investment firm?
We searched Washington, D.C., for the ultimate value meal: great tasting, excellent service, unique atmosphere, and -- hardest of all -- close to the sites and attractions you want to see.
Tuna producers are taking a page from the playbook of the milk and meat industries and preparing an advertising campaign aimed at promoting their product to consumers, according to a published report.
When a food trend sweeps through a culinary capital like New York, the locals go overboard.
All right, we admit it: We had fun researching this story. When charged to find the best seafood dives along the South's saltwater shores, we jumped in, belly first.
Flashing red lights often mean danger. And that seems to be true whether it's on a highway or a mile below the surface of the Pacific Ocean.
The Fed was shining on the Street,
I WAKE UP AT 3:30 A.M., AND I COME TO MY office at about four to take the ten or 20 orders placed on the answering machine. My customers are hotels and sushi bars from all over--Hawaii but also the...
It's always on your mind: the next business trip. But what you're thinking about is closing the next deal--not the mundane details of your travel arrangements. So we've done that for you. Our down-...
The party starts in half an hour. The shrimp cocktail is on ice, the rumaki are in the oven and you've perfected your hot toddy. Hair? Fabulous. Mistletoe? Check. And then it hits you. Champagne, g...
It may be "America's Favorite Tuna," but StarKist Seafood's canned tuna was looking a little dull on the store shelf.
Just when we feared this week could be dull, along comes Teresa Heinz "Shove It" Kerry. While her husband's aides work hard to deny us news, she makes sure the Grind is well fed.
You're traveling on business this summer and find yourself with a few hours to kill. No client to satisfy. No kids to entertain. Just you--itching to fill your belly, slake your thirst, and relax i...
Recipe quicklinks:
As summer approaches, bikini wearers near and far (not to mention those guys with washboard abs) are chomping on carrot sticks and celery stalks, neglecting the finer delicacies of the summer season -- all in a last-ditch effort to squeeze into their barely-there "swimming" gear.
My dinner party began at 6:30 p.m. with shrimp cocktail and mushroom pizza triangles. Next came the grilled prime rib and seared peppered tuna with sautéed haricots verts and salted vine-ripened to...
To grasp why Costco is beloved by both consumers and longtime stockholders, it helps to know a thing or two about tuna. Costco shoppers have three choices: chunk light (offered in an industrial-siz...
This may be our cheekiest "Best" yet: Take five of America's top food towns and pick a single great restaurant that's hip and lively, but not so happening that you can't conduct some serious busine...
Of all the shorthand symbols of conspicuous consumption, caviar may be the most obvious--and the most enduring. Even in the second century B.C., a jar of sturgeon (the fish whose eggs are caviar) h...
I make it a practice never to pass up a meal in a converted mobile home, so the moment I laid eyes on the HALIBUT AND CHIPS sign outside the Roadrunner's Place I knew exactly where I was having lun...
Temperature's rising, the surf's pounding, the lobster harvest is at an all-time high. Bring on the lobster rolls!
You know the drill: You fly into town and corner the concierge, and by 8 P.M. you're cutting into your radicchio salad, sawing your planked Chateaubriand bouquetiere, and telling yourself what an a...
It's a muggy, overcast August afternoon in Pittsburgh, and inside H.J. Heinz headquarters the ten members of Project Snackarama are talking about pet treats. Thick stapled handouts filled with flow...
Luxury should be easy: Whatever it is that you want, you shouldn't have to budge from your divan to pick it up. In that spirit, FORTUNE tested a variety of Websites for service and quality of belug...
It's a tough job, but somebody's got to do it. The task? Try new restaurants in an effort to figure out which ones are worth the hype. Luckily, New York City has no shortage of contenders. These ar...
"Pearls absorb the warmth of the oceans," wrote pearl merchant Takao Ohyama, "and reflect a mysterious countenance." If this holds for pearls in general, it is especially true of the "black" pearls...
Places to Stay
Dreaming about swaying palm trees or a perfect powder run rather than how to dredge up new clients? You may need to get the old creative enzymes flowing with some serious pampering at a lush resort...
Everyone's familiar with the concept of the gender gap as it relates to politics, wages, and soap opera ratings. But did you know it also applies to seafood?
No one seems to remember just who, in the mid-1970s, first had the idea to ship a giant bluefin tuna from New England to Japan by airfreight, but in that moment was born a trade to gladden the flin...
Nicholas Nickolas owns fish restaurants in Hawaii, Illinois, and Florida. So it might surprise you that patrons of Nick's Fishmarket in Chicago sometimes eat fish fresher than that consumed by ocea...
Imagine, chunks of deep-water pollack, dredged in highly seasoned flour, fried, served on a soft tortilla, and topped with shredded cabbage, salsa, yogurt sauce, and a squeeze of lime. Even Rafael ...
Quick, what do Benjamin Franklin and Cher have in common? Besides a way with wigs. The answer: At-home shopping set off light bulbs in the minds of both. Franklin's brainchild, founded in 1744, was...
THE NIGHTMARE preyed on Brian Bugg. A deck hand who worked the cold, brute waters of the Bering Sea, Bugg dreamed he saw a crew member vanish over the side. The dark vision troubled him so much tha...
''If talk about 'free trade' puts you to sleep, you'd better wake up fast!'' So begins a newspaper ad campaign backed by a coalition of environmental, labor, and consumer groups out to sabotage the...
Next time you're caught in a London spring shower, make your way to Jones, a trendy store near Covent Garden, for a pair of salmon-skin shoes. Men and women can pick from five styles, including loa...
Not long ago the U.S. food map was a variation on the celebrated New Yorker magazine cover: a huge, deliciously detailed Manhattan filled the foreground, set off by a hinterland of boring plains. T...
Ask Procter & Gamble's new chairman, Edwin Artzt, 60, where the economy is heading, and he's likely to cite an unusual indicator: peanut butter. P&G has crunched the numbers back to 1970 and found ...
IF THERE WERE OSCARS for nations, the ceremonies for newly industrializing countries might go like this: A corporate type from Singapore makes a formal speech about what an honor it is. Taiwan's ma...
Jules Kabat was delighted. The maitre d' at the Ivy, one of the haughtiest of haute cuisine hangouts in Los Angeles, had seen fit to seat Kabat, a local lawyer, and his three companions next to the...
For the traveling business person, Sunday night is the loneliest night of the week. What is more dispiriting than arriving in a strange place only to find the downtown streets empty and the best re...
Has the word come down yet -- and down is the word -- that those wonderful expense account meals you've been having at Cafe Gouge in Chicago and La Moula in New York are pushing the old P&L distres...
Airport dining, like English cuisine, is no longer necessarily a contradiction in terms. As airports play host to ever larger hordes of travelers, many marooned by flight delays and most more criti...
In what they called a two-day encounter session, executives of Lorimar Inc. and Telepictures Corp. munched meal after meal in their suite at New York's Helmsley Palace hotel last September as they ...
Stock and bond traders eat tuna sandwiches at their desks, and bigwigs swear by their firms' private dining rooms. For other hungry Wall Streeters and visitors from around the world, lunchtime has ...
A restaurant in New York called the Palace acknowledged with pride a decade ago that it served the most costly dinner in Manhattan: $50 prix fixe per person, minimum. The Palace is long gone, and w...
WHEN Anthony J.F. ''Tony'' O'Reilly, the chief executive of H.J. Heinz Co., called the company's 100 top managers to Pittsburgh in February for what was billed as the Low-Cost Operator Conference, ...
WHEN Anthony J.F. ''Tony'' O'Reilly, the chief executive of H.J. Heinz Co., called the company's 100 top managers to Pittsburgh in February for what was billed as the Low-Cost Operator Conference, ...
Crawfish are hot. So are frogs' legs, alligator, rabbit, pig meat, catfish, sassafras, okra, and corn pone. Hotting them up are fistfuls of hot peppers -- cayenne, bird's eye, jalapeno -- and a bla...
Common sense has kept many a traveler away from the doors of seafood restaurants in the American heartland, far from the sea. Granted that frozen / fish can, when thawed, be stuffed with herbs, tum...
| Most Viewed | Most Emailed | Top Searches |
| Most Viewed | Most Emailed | Top Searches |
Photos
Video
