To honor Queen Elizabeth’s milestone birthday, the Windsor Court Hotel in New Orleans has introduced a dessert truly fit for royalty.    A creation of Pastry Chef Shun Li, the 24k gold-encrusted dark chocolate fondant cake will be topped with a raspberry and passion fruit Cristal sauce, golden covered chocolate and strawberries ... More

Alessandra Altieri solidified her passion for baking desserts at a young age, and now as the director of Thomas Keller’s famed Bouchon Bakery, she’s living out her dream and that of many aspiring pastry chefs. When she’s not coming up with recipes for delicious Parisian-style fare and ... More

Your kid is sporting the "it" backpack and must-have sneakers this back-to-school season, but when it comes to the lunch they're bringing to school… you know they deserve better. Lackluster turkey wraps and uninspiring PB&J sandwiches just aren't cutting it anymore, so we asked two A-list chefs: What do your ... More

Hotelier Ori Kafri likens the Malibu coast to Capri, Italy. “When you say Malibu to people, in a way they fall in love immediately with the location, with the idea of Malibu. Similar to when we say Capri. There’s magic just by naming them,” he says. It’s this magic that ... More

In a three-month flurry, the Treadsack team opened as many new restaurants in the Heights. Already known for Down House, D&T Drive Inn and Johnny’s Gold Brick, the prolific group lit up the last quarter with the hip Brit tavern Hunky Dory, helmed by chef Richard Knight; Thai farm-to-table fixture Foreign Correspondents, led by ... More

Odette Estate As the latest hot spot in Napa Valley’s Stags Leap District, Odette Estate is already making a name for itself, thanks to inaugural 2012 vintages that received glowing reviews from critic Robert Parker. Its recently completed 3,500-square-foot public space welcomes visitors with walnut tasting bars, black velvet sofas, ... More

Maple & AshSteakhouse Maple & Ash, which just debuted in the former Hunt Club space, is about as Gold Coast as you can get. Our favorite on the menu is the dry-aged ribeye, but don’t miss the sophisticated wine program and innovative cocktails from award-winning sommelier Belinda Chang. The two-level ... More

What’s Four Hundred’s approach to service?Beyond treating every inquiry with the highest level of service, thoughtfulness, care and attention to detail, we strive to always stay 10 steps ahead of every request. In the world we live in, everything is tech focused, app based and on demand. We believe ... More