The opulent boutique — known for its pastel-colored, feather-light macarons and elegant tea houses across Paris — will open a boutique on Madison Avenue in July.
In a city where the cupcake continues to reign as the frosted, portable dessert snack of choice for New Yorkers and tourists alike, the French house is hoping to take a bite out of the market and start a new trend.
Oone that appeals to the well-heeled Manhattanite who dines on fine china, drinks tea with her pinky held aloft and swoons at dainty, fairytale pastries.
What was created as a novelty item last year has now been added to a popular New York restaurant menu permanently.
The ‘Serendipity Foot Long Haute Dog’ was admitted into the Guinness World Records last year for being the most expensive hot dog in the world, at $69.
Months after its creation, Serendipity 3, has now put the luxurious ‘haute’ dog on their menu for the deep-pocketed, hot dog aficionado.
The foot-long hot dog (30 cm) is made from pure beef, grilled in white truffle oil, sandwiched in a pretzel bun from Germany, and toasted with white truffle butter.
Mondrian SoHo, Morgans Hotel Group’s third Mondrian and debut hotel property in downtown Manhattan, officially opened this week.
Morgans selected Benjamin Noriega-Ortiz, the visionary behind the re-imagined Mondrian Los Angeles, to create Mondrian SoHo in collaboration with the company’s renowned in-house design team.
Noriega-Ortiz’s design for the hotel draws inspiration from Jean Coucteau’s 1946 romantic French fantasy film “La Belle et la Bête.”
If you really loved your meal at one New Yorkrestaurant, you can now walk out with the skin of the animal you ate.
Marlow & Sons, an eaterie in the city’s trendy Williamsburg neighborhood, wants clients to be able to remember their meals forever by purchasing items such as bags made from the hide of cows and other animals served up from the kitchen.
“We want something people could enjoy beyond their dinner,” Kate Huling, wife of the owner, told AFP. “They come in, they eat, they leave and usually think of something else. So the bags really preserve and honor that animal.”
A top-end boutique hotel could soon be built in a vacant terminal at New York’s busy JFK airport, according to the Wall Street Journal.
The TWA Flight Center at JFK International, which has been closed since 2001, is being touted by its owners as the potential centrepiece for a “small, high-end hotel”.
The building, designed by Eero Saarinen, is built in a striking shape reminiscent of bird wings and is considered both a historic and architectural landmark.
Here today, gone tomorrow. Chef John Fraser’s pop-up restaurant is slated to open for just nine months, giving diners a short-lived gastronomic experience.
