Know the numbers (and the currency) – Dining out tip

by Gadling Staff on

The meal was delicious, and the atmosphere was divine, but then it comes time for the bill. As long as you know numbers in the native tongue, dealing with the bill should be no problemo. Perhaps you know your basic, uno, dos, tres… but try learn more numbers in the native tongue.

Parts of Italy are especially notorious for using some fast-talking to try and overcharge for even your basic bowl of penne. Make sure you have no problem asking for correct change or asserting that your meal was trece (13) euros — not treinta (30).

Pro tip: When you arrive in-country, look carefully at the money from that place. Learn what the different colors or sizes of the bills indicate. Later, when you’re feeling rushed — perhaps you’ve been drinking? — you want to feel comfortable with the cash and not throw down the equivalent of $100 when all you ordered was two beers.

Minibar makes a memorable hotdog in Boston

by Tom Johansmeyer on

I was surprised that fellow Gadlinger Melanie Nayer was willing to be seen in a restaurant with me. She generally covers the good life, and when it comes to culinary, I rush for the lowest common denominator. After kicking back martinis at the Fairmont Copley’s Oak Bar – and old haunt from my White Collar Travel days – we circled the Back Bay looking for an upscale alternative to the stuff I’d normally chomp in diners. We landed at minibar in the Copley Square Hotel, an establishment also recommended by @LuxeTiffany, who, as you can guess from her Twitter name, has tastes that tend to run higher than mine.

In this fine establishment, where we were looking to pick up some sliders, Melanie nearly shouted at me upon opening the menu, “They have hotdogs!” No, not for her of course. She’s seen that I look for a dog everywhere I go, however, and knew that a luxe dog from Boston‘s sexiest hotel was a must. So, still buzzing with vodka – not to mention the Pepin Garcia cigars and port I’d enjoyed earlier with Chris Lynn (@colonnade) of the Colonnade Hotel – I prepared to sink my teeth into a Kobe beef dog at minibar.I’ve always been skeptical about Kobe beef. In burgers, for example, the extra fat which delivers the flavor burns off in the cooking process, delivering far less of a Kobe experience than you’d find with a steak. So for hotdogs, I had no idea if the meat from the laziest cows on Earth would make a difference. I still don’t. Maybe it was the Kobe beef … or just the fact that Minibar knows how to find a damned good hotdog. I can’t be sure. But, the Kobe hotdog was nothing short of delightful.

Though my palate was fried with liquor and cigars, I was able to detect an interesting balance among the hotdog roll, the mustard (I missed much of the flavor here, I suspect) and even the roll, which was toasted to perfection, recalling the experience I had with Montreal foodie Katerine Rollet back in September.


For years, I steered clear of the upscale hotdog world. Even with my unrefined (perhaps obliterate) sense of taste, I could still appreciate the sorts of dishes that define an excellent restaurant, and I preferred to get my dogs from the “experts” stands and beside carts on the street. Yet, minibar has confirmed for me what I first began to sense in Antigua last summer: even the stylish can put together a hell of a hotdog.

Make a game of sampling the specialty – Dining out tip

by Gadling Staff on

When we travel someplace, we like to try the area’s specialty in multiple places and then decide which establishment did it the best.

For example, on a trip to the Upper Peninsula of Michigan, we tried a regional specialty, the pasty (potatoes, veggies, onion and beef in a pastry), at three restaurants during our stay. On a vacation to Maui, Hawaii, we sampled mai tais each night at a different place. We made sure to visit the site of our self-proclaimed “winner” one more time for a farewell mai tai before our enjoyable vacation came to an end.

Making a game of sampling the specialty is a great way to make sure you see lots of a particular destination and enjoy the various “twists” that destination offers.

Kimpton takes the edge off tax season

by Tom Johansmeyer on

‘Tis the season for taxation. We gather up our W-2s, sift through 1099s and try to figure out just how painful the experience is going to be for our wallets. Tax season isn’t the most pleasant of experiences for many, so Kimpton Hotels & Restaurants is hoping to take the sting out a little bit. With its “Sweet Tax Relief” deal, Kimpton will make sure tax time leaves you with an enjoyable taste in your mouth – for a change.

To start, participating Kimptons will pay your room tax for you, for stays during the entire month of April. And, your meal tax will be picked up when you throw down some grub at its restaurants. If you’ve ever taken a close look at your restauant receipt or hotel folio, you know just how substantial this savings can be. To sweeten the pot, so to speak, candy bars like “Payday,” “100 Grand” and “Sugar Daddy” will be provided, which you can munch on while waiting for your late checkout to come.

According to Niki Leondakis, chief operating officer of Kimpton Hotels & Restaurants, “Tax season can be a stressful time of year and this fun promotion is a great way for travelers to save a few dollars on the road and enjoy some sweet treats.”

Daily Pampering: Find the foam at Rhodes W1

by Annie Scott on


Rhodes W1 is a restaurant you’d never notice just off London’s bustling Oxford Street. As those in-the-know are already aware, it’s a hidden gem worth discovering.

The glam, Kelly Hoppen designed space is chic and elegant in black and taupe, accented with elaborate string curtains and dazzling crystal chandeliers by Spina which hang like icicles over the black leather-upholstered chairs. Crisp white tablecloths and attentive service are all part of the dining experience, but the food genuinely tops all that. For anyone who still thinks Britain can’t cook, let this be your arousal from an ignorant sleep: Chef Gary Rhodes is a genius. And he’s good-looking, too, but that’s neither here nor there.

The menu draws inspiration from all over Europe; French, Italian, and British cuisine are favored. The extensive wine list is carefully cultivated to complement Rhodes’ unique style — I highly recommend choosing the cheese and wine flight for your dessert. They roll out a little cart covered in delicious cheeses from France and England and tell you what each one is. You select whichever ones you like, and shortly thereafter they are served along with three generous tastings of wine, chosen just for you by the sommelier. Nice.

A three-course dinner, before the cost of wine, is a reasonable £49.90 per person if you choose from the a’la carte menu. The food is divine, with an unexpected emphasis on foam. Seriously. Click through the gallery and spot the use of foam in every single dish. My personal favorite was the lemongrass foam, served with the Seared Scottish Scallops.

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Want more? Get your daily dose of pampering right here.

This trip was paid for by VisitBritain, but the ideas and opinions expressed in the article above are 100% my own.