by Editor | Sep 1, 2008 | Nevada, North America, Simon and Baker Travel Review, United States
Located in the casino of a Las Vegas mammoth, Joel Robuchon seems out of scale, seating only 42 guests in the main dining room.
Outside the doors of this famous restaurant, typical casino dissonance was pervasive, inside was an oasis of quiet.
In a city where size, opulence, impersonal attitudes and larger than life motifs reign over substance, Joel Robuchon stood out for its simple formula. During our visit, we shared the restaurant and staff with between one to three other tables, further enhancing the luxurious ambiance. .
by Editor | Sep 1, 2008 | Maine, North America, Simon and Baker Travel Review, United States
In a town filled with exuberant Victorian homes, the Captain Lindsey House was noticeable for its stark simplicity. It was impossible not to be intrigued by this plain Federal facade of yellow-painted bricks, with its neatly lined windows under dark green canvas awnings, and its large window boxes overflowing with cabbages, kitchen herbs and drooping clusters of ripe tomatoes. Then there was the entrance door tucked away at street level in the corner of the building: lacquered fire engine red. This was a witty house that knew how to capture my attention. Beyond that red door, a short walk up a half-flight of non-descript stairs, an unexpected world unfolded. I had walked back in time into the sophisticated home of a sea captain of old, filled with remarkable antiques and oriental rugs mellowed by age.
by Editor | Jul 1, 2008 | Simon and Baker Travel Review, Vancouver
We had never been on a cruise before although both my husband and I enjoy sailing. The opportunity presented itself when my husband needed to be in Anchorage Alaska for business. We had the option of flying into Anchorage, via Vancouver, or taking the ship, departing from Vancouver Harbour up through the inside passage. This option intrigued us and we decided to look into it in more detail. Most cruise lines go to Juneau or Skagway and then passengers return via air to their point of departure. After much searching we were able to locate a cruise that continued two days further and landed in Anchorage for our pre-determined date.
by Editor | Jul 1, 2008 | Simon and Baker Travel Review, Yukon
At Perfect Earth Tours we found the accommodations to be excellent and the staff very friendly and helpful. During our stay we were able to hike, canoe, enjoy the company of other guests, and recharge our batteries. We experienced a healthy, organic and luxurious travel experience and thought it offered great value for the money.
by Editor | Jul 1, 2008 | North America, Simon and Baker Travel Review, South Carolina, United States
One of America’s oldest cities, Charleston has been considered by some the historical and cultural capital of the American South. Founded in the late 17th century in a natural harbor of the Atlantic coast, this southern-most English settlement soon developed into a hub of the Atlantic trade for the southern colonies. As the community grew, so did the cultural and social aspirations of its elite of wealthy merchants and planters. They commissioned grand public buildings as well as stately homes for their families. Although early settlers came mainly from England, colonial Charleston attracted a variety of ethnic and religious groups drawn to the developing seaport. Irish, Scottish, French and Germans arrivals brought with them several Protestant denominations, as well as Catholicism and Judaism.
by Editor | Jul 1, 2008 | North America, Simon and Baker Travel Review, South Carolina, United States
Tucked away in the garden of the regal Wentworth Mansion, a vine-shaded trellised walk led to the green door of a charming pink brick cottage. Behind this unassuming facade, a memorable dining experience awaited: Circa 1886, the domain of award-winning chef Marc Collins, who has been in residence for almost a decade. The “cottage” was in fact the beautifully restored 19 th century carriage house the mansion. Its restoration was a remarkable blend of original elements (such as the heart-of-pine floors and stable doors) and seamlessly integrated reconstruction features like elegant vaulted booths, boxed ceilings and flattering lighting. The timeless elegance of the décor was an appropriate metaphor for Chef Collins’ style as he wove together elements of traditional southern cuisine and modern French gastronomy to create an imaginative menu of understated sophistication.
