Vacation Like A Celebrity In Turks And Caicos
Ambergris Cay is a dreamy island escape.
Celebrities are just like you. When they make vacation plans, they consider the weather, safety and the resort's proximity to the beach the same way you do. This might explain why Turks and Caicos ends up on so many stars' social feeds.
The Caribbean nation roughly a third of the size of Rhode Island checks every box and does so with an effortless elegance. Just ask model Cindy Crawford and former tennis star Maria Sharapova, who've stayed at Forbes Travel Guide Recommended Grace Bay Club. Will Smith has been seen at Four-Star Amanyara more than once. And we've lost count of how many times Drake and Bella Hadid have been spotted around town.
Ambergris Cay, a pristine, 1,100-acre private island getaway consisting of an all-inclusive resort and private homes, has the same kind of pull with the elite. As soon as you make the 30-minute Cessna flight from Providenciales International Airport to the resort's very own air strip, you realize this tropical paradise is its own world, far from vodka-chugging tourists and any camera-snapping paparazzi.
You can't merely stumble upon this property. But neither a SAG card nor an NBA contract is necessary to experience the lavish escape, either. To get on this VIP vacation list, all you need is an Ambergris Cay reservation.
The beachfront bungalows are things of beauty.
Ambergris Cay's 17 beachfront bungalows are immaculate, 1,600-square-foot spaces with sitting areas, shiny gold-tiled showers, private plunge pools and spotless Wi-Fi for any Zoom calls that couldn't get rescheduled after your trip. It's the perfect place for the CEO in your family to call headquarters for a few days.
When there's a gap in the meeting schedule, take your golf cart (one is allotted to every room) out for a spin. Dirt roads cut through well-maintained grounds filled with Turk's head cacti and resting herons. Rock iguanas far outnumber the other drivers here, so you can leisurely cruise in your cart while taking in the scenery.
Drive over to Elevate Spa to get rid of any built-up tension from back home. The facility has quaint, detached treatment huts that are filled with a tranquil air and sweeping views of the turquoise waters. Treatment-wise, the 60-minute relaxing massage is our first recommendation, but the skin-glistening body cocoons (done with chocolate, mango or blueberry wraps) make for tasty choices, too.
And speaking of deliciousness, a bonfire dinner on Calico's deck easily closes the deal on a great day on the cay. Just you, your significant other and a curated selection of Caribbean fusion dishes. While you savor bites of caviar-topped sushi and Moroccan lamb, cherish the sounds of the waves and the sight of fish swimming underneath your feet.
The all-new Dream Estate is perfect for groups.
Ambergris Cay debuted its newest accommodations, Dream Estate, in early 2025. It's unclear if the property had the Kardashians in mind as potential guests, but with 10 bedrooms, four pools, a game room and more spread across 19,000 spectacular square feet, housing the high-profile family (or any other big group) is a breeze. Beyond the building's checklist of amenities, the estate also comes with two dedicated chefs and a pair of butlers.
Lots of fun and great food are on the Club House's menu.
Should you need a change of backdrop for your Instagram posts, head over to the Club House to find a waterfront restaurant and lounge (it's the perfect place for an apple lemonade and baked jerk chicken wings), billiards and a quiet cay for some paddleboarding and water trampoline jumping. At night, things get sexier with guests dressed in their resort best and a menu filled with grilled shrimp tacos and sangria.
And what's a Hollywood-worthy vacation without a boat outing? Ambergris Cay can arrange a sunset cruise that takes you out a few miles from the dock— close enough that you can see your bungalow, but far away enough from the shore that you can spot the occasional nurse shark swimming nearby. The boat staff is congenial and knowledgeable, so don't hesitate to ask it about island history or to take a picture of you and your crew lounging on the deck.
Bonefishing is one of the island's favorite pastimes.
When we last visited, an on-staff birdie told us that one of the Dallas Mavericks had just left a few days prior to our arrival. While didn't inquire about the NBA star's itinerary during his stay, we have a good idea of how he spent some of his time.
Ambergris Cay's fitness pavilion is a simple, two-level structure made of stone, wood and glass in the middle of the island. It's a masterpiece of minimalism. There's no way he'd miss out on visiting the open-air yoga deck or trying out a gym with floor-to-forever windows you fully appreciate from the Peloton and treadmill.
As the name suggests, the resort is surrounded by cays and shrubland. That's great news for anyone into bonefishing. Fuel your competitive fire by seeing who in your group can snag the biggest bonefish or permit. But even if you're unsuccessful catching anything, casting in the crystal-clear Caribbean is so peaceful you won't have any regrets.
There's a world to explore on this small island.
Drinks at Hangover Tiki Bar are another way to drown out any fishing mishaps. It doesn't matter if you're a 6-foot-10 forward or a 5-foot-6 financial adviser, the floating drinking hole in the middle of the sea is the ideal setting for enjoying an All Sensations (vodka, pineapple juice, ginger ale and grenadine) or Melon Mist (vodka, rum, triple sec, melon liqueur and cranberry and orange juices) on a warm afternoon.
After drinks and dinner, head back to your bungalow to put the telescope that's been sitting on your coffee table to use. Because the island is so removed from urban congestion, there's no light pollution to hinder the brilliance in the sky. When you look up to Ursa Major and other constellations, take a moment to realize that you're always surrounded by stars at Ambergris Cay—be it those up in the Northern Sky or a familiar face from West Hollywood.
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79 Spectacular Dishes From Restaurants Worldwide For Seafood Month
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'Known as one of our most enduring and iconic dishes, the salted roasted santa barbara spot prawns was born from the idea that I had to try to shorten the time from the live tank to the table,' says chef Michael Cimarusti. Crab & Caviar Platter Seaside Finolhu Baa Atoll Maldives At Crab Shack inside Seaside Finolhu Baa Atoll Maldives, a PADI 5 Star Dive Resort, this indulgent platter pairs king crab leg, Normandie oysters, poached tiger prawns, and sustainably sourced Bulgarian caviar with local watermelon and house-made sherry vinegar mignonette. 'Each dish is an attribute to regional sourcing and purity of exceptional ingredients, allowing the ocean's authentic bounty to take center stage,' says executive chef Bernard Prim. Sakura Fish Mesm Tokyo At Mesm Tokyo's Chef's Theatre, head chef Kouki Kumamoto brings a sense of drama to the table with a presentation of greenling fish paired with seaweed. 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Said to have originated in the Edo period with influences from Nagasaki's Shippoku cuisine, tai no karamushi showcases the versatility of red seabream, a beloved ingredient in many Ishikawa recipes. Fresh Halibut XO Holland America Line On Holland America Line, fresh halibut XO is a summer seasonal favorite offered as a supplemental dish on all Dining Room menus. Steamed halibut is paired with Asian vegetables and rich XO sauce made from dried shrimp and scallops, offering a cold-water twist on a dish once prepared with grouper. 'The fresh halibut XO is offered on all Holland America Line Dining Room menus as a supplemental dish by chef Morimoto… It's one of the more popular dishes, just brought back for this summer season,' says Marisa Christenson. Crispy Red Snapper Collar Nobu-Style Black Cod At Umi Uma on Crystal Cruises, the signature nobu-style black cod is a standout. Marinated for days in a delicate blend of sweet white miso, sake, and mirin, the dish embodies chef Nobu Matsuhisa's philosophy of simplicity and harmony. Paired with baby peach and young ginger, the result is a buttery, melt-in-your-mouth fillet, caramelized to perfection and subtly infused with umami sweetness. 'The nobu-style black cod is a signature masterpiece at Umi Uma, a quintessential expression of Nobu's culinary artistry at sea—refined, balanced, and unforgettable,' says Gunter Lorenz, vice president of food & beverage operations. Golden Passion Afternoon Tea with Grilled Shrimp Golden Passion Afternoon Tea At FIVE – Grill & Lounge at Hyatt Centric Kanazawa, the snow crab cake is crafted from freshly caught snow crab from Kanazawa Port, delivering a rich yet delicately light flavor that has become a favorite among international guests. 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'Spaghetti alla chitarra alla vongole is a timeless Italian classic—simple, elegant, and full of soul,' says chef Francesco Angri. Ahi Tataki Andaz Maui at Wailea Resort At Ka'ana Kitchen at Andaz Maui at Wailea Resort, ahi tataki offers a fresh take on the classic caprese. The dish combines local Bigeye tuna, creamy burrata cheese, local tomatoes, and a hint of lilikoi, finished with Hawaiian black lava salt. It's a perfectly balanced fusion of flavors celebrating Maui's local bounty. 'Originally created by one of Ka'ana's first chefs, this dish is a fresh take on the classic caprese… The richness of the cheese meets the clean, delicate flavor of the tuna, all brought together with a touch of lilikoi and Hawaiian black lava salt,' says executive chef Ritchard Cariaga. Jewel Box Hoshino Resorts At HOSHINOYA Bali in Ubud, Indonesia, the jewel box is a stunning chirashi don showcasing salmon, scallop, pearls of ikura, fresh snapper, tuna tataki, and lightly charred squid. 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Each bite is elevated with homemade, regionally inspired sauces that honor local fishing traditions, delivering a true taste of the Pacific. Skull Island Prawns Park Hyatt Auckland Part of the Seafarer Dinner experience at Park Hyatt Auckland, Skull Island Prawns showcases naturally sweet prawns sustainably sourced from Australia's tropical northern waters—some reaching up to 26 centimeters long. Executive chef Sven Ullrich emphasizes the resort's commitment to eco-friendly practices and sustainability, highlighting a menu crafted from ingredients sourced exclusively from local, certified suppliers. Spaghetti al Nero di Seppia El Encanto, A Belmond Hotel, Santa Barbara, At El Encanto, A Belmond Hotel, Santa Barbara, chef Alex Bollinger crafts this stunning dish with spaghetti al nero di seppia, complemented by rainbow chard and a delicate Champagne lemon beurre blanc, topped with Kaluga Reserve caviar. Inspired by a memorable experience at Citronelle and honoring California's coastal heritage, this dish embodies a thoughtful nod to sustainability and culinary nostalgia. El Encanto executive chef Alex Bollinger explains: 'Now, thanks to sustainable aquaculture, we can responsibly enjoy abalone… honoring California's deep-rooted seafood traditions.' Pan Seared Cobia Limewood Bar & Restaurant At Limewood Bar & Restaurant in Berkeley, Executive Chef Joseph L. Paire III captures the essence of summer with his Pan Seared Cobia filet. The firm fish, crisped to perfection, is complemented by a vibrant salsa verde and sweet summer peas. 'In the Summer months our menu becomes very seafood focused to lighten things up, and help compliment the awesome produce that pops up this time of year,' shares Chef Paire. 'The fish is firm but light, skin nice and crisp, and has the brightness of summer peaking through from the salsa verde.' Please find images attached Nestled at the base of Claremont Canyon in Berkeley, Claremont Resort & Club is a landmark destination known as the 'White Castle in the Hills.' Established in 1915, the resort celebrates its 110th anniversary, offering beautifully restored rooms and suites, a world-class spa, and distinguished dining. Its private Club fosters a close-knit community, adding to the iconic charm that overlooks the San Francisco Bay. New Quarter High Tide Raw Seafood Platter New Quarter's High Tide Weekends in Richmond showcase the diverse flavors of Australian seafood with a long, laid-back seafood lunch designed to share. The $76 per person feast features Moreton Bay Bugs, Pacific Oysters, Beef Tartare & Asparagus Rice Paper Rolls, and the signature Betel Leaf Kingfish, all served with vibrant dipping sauces. 'High Tide at New Quarter is about indulging in laid-back luxury—bright, bold flavours and free-flowing drinks built around a generous raw seafood platter designed to share,' says Executive Chef Scott Lord of Commune Group. Oysters Moonhouse At Moonhouse in Melbourne's Carlisle Street, Wednesday evenings are transformed into a midweek seafood ritual. For $30 per person, guests savor a market-fresh fish, either steamed or pan-fried, accompanied by bold Firewater broth or a fragrant Shaoxing option. 'Fish Night is all about comfort and ritual—a simple midweek tradition that lets beautiful market-fresh fish shine with punchy, flavour-driven broths and sides,' says Executive Chef Scott Lord of Commune Group. Diners can pair their fish with shared sides like Chinese broccoli with sesame, kung pao brussels sprouts, or fried rice. Caviar Tart Hotel Nia At Porta Blu in Menlo Park's Hotel Nia, approachable luxury comes to life in the form of the caviar tart. 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'Here at Prince Waikiki, we take pride in creating a unique dining experience utilizing only the freshest local ingredients and pairing it with a contemporary twist of both Japanese and French techniques,' says Executive Chef Jeremy Shigekane. At Soho Beach House Canouan, the Snapper Bluff celebrates the island's coastal bounty. A delicate fillet of locally-caught snapper is pan-seared and served atop a velvety coconut-lime emulsion, enhanced with blistered cherry tomatoes, pickled island vegetables and charred scallion oil. Grilled breadfruit chips add a signature Caribbean touch. 'The Snapper Bluff is our tribute to the island—fresh from the sea, kissed by fire, and layered with the bold, bright flavors that define Canouan. It's not just a dish, it's a story on a plate,' says executive chef Johann Zwahlen. East Caribbean Barracuda Mandarin Oriental, Canouan At Mandarin Oriental, Canouan's Tides Bar + Grill, the East Caribbean Barracuda is grilled over coconut husk charcoal, paired with crispy pineapple chips, curried pumpkin silk and fennel salad. 'Our East Caribbean Barracuda is truly special. It's not only non-toxic and incredibly pure, but we elevate it further by grilling it over coconut husk charcoal,' says executive sous Chef I Gede Wicaksana. Caribbean Lobster Risotto Canouan Estate Resort & Villas, At Canouan Estate Resort & Villas, the Caribbean Lobster Risotto highlights locally caught lobster atop creamy risotto with velvety coconut espuma infused with Vincy pepper. Fresh spinach, garden peas, and a splash of smoked lemon juice complete this comforting yet vibrant dish. 'This dish, with its sweet, firm lobster and velvety coconut espuma infused with Vincy pepper, is our Canouan take on comfort food. 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It tells the story of my lifelong love for the Maine coast,' says executive chef Mary Dumont. Spanish Octopus Remy's Loose At Remy's Loose at the The Chanler at Cliff Walk the Spanish octopus is brined with fresh citrus and house-fermented hot sauce, then gently confit in olive oil for six hours. Finished on the plancha for a crisp, caramelized crust, it's served with sweet and sour cauliflower and bright Meyer lemon. 'My goal is to create something deeply familiar, yet refined, elevating the familiar with thoughtful contrast,' says executive chef Jacob Jasinski. Khao Phad Saffron Banyan Tree Mayakoba At Banyan Tree Mayakoba's Saffron, khao phad saffron combines premium Thai jasmine rice infused with saffron and fresh seafood—shrimp, squid, scallops and mussels—from the nearby sea. 'We use authentic Thai jasmine rice cooked with saffron, combined with the freshest seafood,' says chef May. Chilean Sea Bass The Setai, Miami Beach At The The Setai, Miami Beach, the Chilean sea bass is served with charred tomato miso, red onion, and a hint of lime. The dish balances the sea bass's delicate texture with a refined blend of savory, sweet, and acidic notes. 'The richness of the fish is beautifully complemented by the bright, savory notes of the charred tomato miso and fresh lime,' says executive chef Vijayudu Veena. Calamari Fries Michael A Chirichillo At Clever Koi, a modern Asian eatery in Greater Phoenix, calamari steak is sliced into strips, lightly battered in tempura, and flash-fried for a crispy, zesty bite. Finished with mint furikake and a citrusy yuzu aioli, it's a creative take on a classic. 'Instead of the usual rings and tentacles, we use calamari steak cut into strips, hence the name,' says co-owner Joshua James. Dry-Aged Red Snapper 'a la Plancha' Kimpton Grand Roatán Resort & Spa At Kimpton Grand Roatán Resort & Spa, snapper is dry-aged for three days to intensify its flavor, then seared a la plancha for ultra-crispy skin. Served with carrot-coconut purée, pineapple chimol, and a creamy curry sauce, this dish highlights local bounty. 'We dry-age the snapper to enhance its flavor and texture, sear it a la plancha, and serve it with a rich, creamy curry sauce,' says executive chef Guido Ojeda. Angry Lobster gigi's Montauk, At gigi's Montauk, the angry lobster is a 1-pound lobster chopped into hearty chunks, cooked to tender perfection and drenched in a spicy, buttery sauce. Garnished with green onion and citrus, the dish balances rich decadence with fiery heat. 'The Angry Lobster is a fiery, flavor-packed dish featuring succulent lobster smothered in a bold, spicy butter sauce,' says chef Jason Lee. Kampachi and Chocolata Clam a 'la Diabla' COMAL at Chileno Bay Resorts & Residences At COMAL at Chileno Bay Resorts & Residences , two standout dishes showcase Baja's sustainable bounty. The Kampachi, a delicately marbled fish from Baja California Sur, is served crudo-style with seaweed salad, cashew miso vinaigrette, and corn furikake. The Chocolata clam from the Sea of Cortez is paired with a reimagined a la Diabla sauce, enriched with ginger and fermented chile for bold, coastal flavors. 'We work closely with sea farms in Baja that prioritize environmental stewardship, ensuring the continued availability of these regional delicacies while respecting the ocean's natural rhythms,' says chef Yvan. Seafood Tower Cameron Mitchell Restaurants At Ocean Prime, the custom-built shellfish tower offers a selection of oysters, shrimp cocktail, Maine lobster, and Dutch Harbor King Crab legs, enhanced by a cascade of liquid 'smoke' for dramatic effect. 'The smoking comes from dry ice, and it adds a whimsical feel that draws your eyes down the entire tower from the top as you follow the cascading 'Smoke,'' says corporate chef Jason Shelley. Low Country Seafood Pasta Andrew Cebulka At Fleet Landing in Charleston, SC, fettuccine is tossed with shrimp, scallops, crawfish, mussels and andouille sausage in a rich Creole butter sauce. Asparagus, tomatoes, and parmesan add color and flavor. 'We combine fresh seafood and andouille sausage in an aromatic creole butter cream sauce to create a rich, vibrant pasta that exudes a sense of warmth and southern hospitality,' says executive chef Andy McLeod. Halibut Costa Aleece Sophia At Costa* in Charleston, fresh halibut is brined, dried, and basted in early spring garlic, served with BBQ squid, English peas, and pancetta. 'This variation is fresh halibut brined, dried, and gently basted in early spring garlic, paired with local squid cured in shio-koji for sweetness, lardo for texture, and plump, sweet peas,' says executive chef Vinson Petrillo. Pan Seared Scallop Ryan Belk At Wild Common in Charleston, a pan-seared scallop is paired with bamboo rice, mussels in carrot-vadouvan curry and bok choy from Dogpatch Farmstead. 'This dish is really special to Wild Common because it highlights our collaboration with Dogpatch Farmstead, which is a local farm owned and operated by one of our chefs, Casey,' says executive chef Orlando Pagán. Seafood Dip Woven Seafood & Chophouse At Woven Seafood & Chophouse in Tacoma, the seafood dip blends seafood trimmings with spicy aioli, Kabayaki sauce, Monterey Jack cheese, gremolata and Woven-style fry bread. 'This dip utilizes a mix of seafood trimmings that would often be thrown out, blending an American comfort food with Asian flavors and techniques,' says executive chef Dexter Mina. Octopus with Calabrian Chile Vinaigrette Silver Sands At Eddie's in Silver Sands, octopus is braised for over three hours, then roasted in olive oil for a crisp exterior and tender interior. It's finished with a bold Mediterranean-style vinaigrette made with Calabrian chiles, lime juice, lime zest, Colatura, and cilantro. 'For me, this dish is about coaxing flavor out of every step: slow braising for tenderness, roasting for texture, and a punchy vinaigrette to tie it all together,' says chef Finn O'Hara. Caicos conch The Palms At Sí Sí at The Palms, freshly caught Caicos conch is lightly cracked and fried to a crisp, served with shallots, mixed greens, and smoky chipotle sauce. 'This dish showcases the finest locally caught Caicos conch, prepared with precision to highlight its natural flavor and crisp texture,' says Executive Chef Rajasekar Ravindran. Pan Seared Native Red Snapper The Shore Club At SUI-REN at The Shore Club, native red snapper is pan-seared to perfection and served with smoky Ají Amarillo sauce and savory Chaufa. 'This dish is all about bold, balanced flavor—the native red snapper is paired with smoky Ají Amarillo sauce and savory Chaufa,' says Acting Executive Chef Raheem Junker. Herb Basted Scallops with Artichoke Purée Nobu Hotel Palo Alto At Nobu Hotel Palo Alto, herb-basted scallops are paired with creamy California artichoke purée, lemon gastrique, and fresh spring vegetables. 'Herb-basted scallops paired with creamy artichoke purée, brightened by lemon gastrique and balanced with fresh spring vegetables — a dish that highlights clean, seasonal flavors,' says Executive Chef Ryan Mendoza. Million Dollar Roll Casa Sensei At Casa Sensei in Fort Lauderdale, the luxurious Million Dollar Roll layers lobster, scallops, foie gras, and caviar, finished with shimmering gold flakes and a drizzle of truffle oil for a silky, unforgettable bite. 'This roll was designed to wow – every ingredient is over-the-top in the best way, and together they create something rich, silky and unforgettable,' says Executive Chef Willfredo Reyes. At Pubbelly Sushi , citrus-laced lobster is wrapped in spicy honey and chives, then tucked inside a soft, glazed donut, creating an irresistible sweet-savory mashup. 'It's playful, sweet and savory all at once. We wanted to surprise people – and it's become one of our most talked-about bites,' says Chef José Mendín. Hama Kama Uchi Miami At Uchi Miami, oak-grilled yellowtail collar is served with salsa verde, ponzu, and charred lemon for a smoky, flavorful dish. 'Yellowtail collar is one of the most flavorful cuts of fish, and when we oak-grill it, that natural umami richness deepens before being layered in acid to bring out a bright flavor profile,' says Executive Chef Tyson Cole. Shima Aji Crudo Uchiko At Uchiko, striped jack is served with koji citrus granita, brown butter crème, fraiche, and Thai chili for a delicate yet bold dish. 'This dish is about contrast. Shima Aji has a clean, subtle flavor, so the koji granita brings umami and acid, the brown butter and crème add texture and warmth, and the Thai chili just lifts it at the end,' says Executive Chef Tyson Cole. mages: HERE Grilled Shrimp Tacos Ocean Blue Restaurant At Ocean Blue Restaurant in Myrtle Beach, a highlight of the menu is the Pan-Seared Grouper Filet. This signature dish features perfectly seared grouper, its delicate, flaky texture complemented by a creamy corn and spinach risotto and fresh seasonal vegetables. Nestled within The Ellie Beach Resort and just minutes from Murrells Inlet—known as 'The Seafood Capital of South Carolina'—Ocean Blue showcases the bounty of the coast in every bite. 'This dish showcases the best of coastal flavors with creamy, comforting risotto and perfectly cooked grouper,' says Executive Chef David Matson. Crying Tiger Seared Tuna and Walnut Shrimp Tigress At Tigress in The Perry Hotel Naples, Florida, Chef Dale Talde fuses Cantonese flavors with steakhouse boldness. The Crying Tiger Seared Tuna features avocado salad and pickled gooseberries, while the Walnut Shrimp balances candied walnuts and walnut aioli with radish. 'We've incorporated intricate flavors to create a balance of brightness, texture, and depth,' says Chef Dale Talde. Mayan Octopus Woodend by Curtis Stone At Woodend by Curtis Stone in the Riviera Maya, local octopus is grilled over embers and glazed with pineapple gastrique and chili chilhuacle romesco. 'One of their specialties is our Mayan Octopus, grilled over embers and glazed with pineapple and a chihuacle chili romesco,' says Head Chef Adolfo Murillo. Shrimp & Blue Crab Casarecce THesis Hotel Miami At The Collab at THesis Hotel Miami, this standout dish combines shrimp and blue crab with seafood broth, corn puree, spinach, and Calabrian chili. 'Our Shrimp & Blue Crab Casarecce is a study in balance: the richness of crab, the purity of sweet corn, and Calabrian chili's slow burn—each bite has intention,' says Chef Peiyuan Nung. At Bourbon Steak Nashville, the Caviar Twinkie offers a striking start to the meal, combining pristine Petrossian caviar with vibrant yuzu crème fraîche and traditional garnishes. The playful, elegant dish nods to both nostalgia and indulgence. 'We wanted to offer something both nostalgic and elevated as a first bite,' says Executive Chef Travis Tanner. Soft Shell Crab & Udon 888 At 888 in Nashville, crispy tempura soft shell crab crowns udon noodles in a rich, savory uni curry broth. Topped with maitake mushrooms and caviar, the dish offers bold flavors with refined elegance. 'We wanted to create a symphony of textures and umami flavor to represent the Japanese roots of 888,' says executive chef Alfredo Bueno. Seabass Porchetta Torno Subito Miami At Torno Subito Miami recently recognized by the Michelin Guide, chef Bernardo Paladini brings bold creativity to the legendary Massimo Bottura's first U.S. restaurant. His seabass porchetta reimagines the classic porchetta sandwich by replacing pork with wild seabass, layered with smoked pork belly, rosemary, dill, garlic, and black pepper. Served with zesty lemon emulsion and tender grilled baby lettuce, this dish perfectly captures the restaurant's playful, boundary-pushing spirit. 'Our seabass porchetta was born from the playful idea of turning a traditional porchetta sandwich into something unexpected—made entirely with wild seabass,' says chef Bernardo Paladini. At Omni San Diego Hotel's Tortuga Pool Bar and Terrace, the baja ceviche is a refreshing showcase of coastal vibrancy. Fresh catch of the day is tossed with gigante corn, avocado, vine-ripened tomatoes, and crisp cucumber, then finished with zesty serrano leche de tigre and a splash of lime. 'There's a reason fresh fish ceviche never goes out of style—it's the perfect harmony of ocean freshness, citrus brightness, and bold flavor in every bite,' says director of food & beverage Jordan Cook. Creole Shrimp & Grits Restaurant Iron At Restaurant Iron in Pensacola, the creole shrimp & grits combines blackened large gulf shrimp with creamy raclette rice grits, ham hock braised collard greens, creole shrimp butter, andouille sausage, fresh rosemary, and blistered heirloom tomatoes. 'Our creole shrimp & grits draws inspiration from a New Orleans classic. The New Orleans-style BBQ sauce truly makes the dish,' says executive chef Alex McPhail. At Salt Wood Kitchen & Oysterette at The Sanctuary Beach Resort in Marina, CA, the whole grilled daily catch for two is cooked over an open flame and topped with housemade chimichurri, fried garlic, and apricot chutney. This shareable dish highlights the freshest fish from Monterey Bay, celebrating bold coastal flavors. 'We're not trying to reinvent seafood—we're getting out of the way and letting the fire, and the fish do the talking,' says the team at Salt Wood Kitchen & Oysterette. Hamachi Aguachile Crudo Omni Tempe Hotel at ASU At Lucero Rooftop Lounge & Terrace at Omni Tempe Hotel at ASU, the hamachi aguachile crudo pairs yellowtail with mango habanero aguachile, red onion, cucumber, jalapeño and cilantro oil. This Southwest-inspired crudo delivers punchy flavors perfect for rooftop dining. 'A good dish doesn't need accolades—just silence and an empty plate,' says chef Cesar Ruiz. Uni Toast and Uni 'Carbonara' The Inn at Mattei's Tavern At The Tavern at The Inn at Mattei's Tavern in Los Olivos, chef Kevin Malone showcases the versatility of uni in two standout dishes. The uni toast features red sea urchin atop toasted brioche with blood orange gel and a hint of fresno chili. The uni 'carbonara' reimagines the classic with tagliatelle in a rich uni cream sauce, minced Spanish chorizo, trout roe, cured lemon, and fresh shiso. 'Uni has such a distinct flavor, and I wanted to do something unexpected that showcased its versatility,' says chef Kevin Malone. Crispy Red Snapper Collar Peark & Horn At Pearl & Horn, the Gulf Coast red snapper collar is dusted with spiced cornmeal, flash-fried, then oven-finished for a crispy texture. Served with housemade adjika beurre blanc, pickled onion herb salad and parsley oil, the dish marries vibrant coastal flavors with Georgian heritage. 'The adjika beurre blanc combines the heritage from my home country of Georgia with a French classic technique,' says executive chef George Lazi.
Forbes
4 hours ago
- Forbes
Around The World In Luxury For 60 Days, $85,000 Plus Airfare
Bespoke travel group Butterfield & Robinson is launching a 60-day world trip in March 2026, with ... More destinations including Mexico, Morocco, India, Turkey, Cambodia, Vietnam and Burgundy, France. Pricing starts at $85,000. The bespoke travel group Butterfield & Robinson just announced a 60-Day Around the World trip. The Around the World in 60 Days trip will take luxury travelers to 6 significant world destinations. Kicking off in Oaxaca, Mexico, the trips, created by Butterfield & Robinson's 'experience designers,' then takes travelers to Cambodia, Vietnam, India, Morocco and Turkey. The trip ends in the Burgundy region of France, which Butterfield & Robinson calls its "soul' and is the location of its European office. The company calls it a 'trip collection' because the sixty-day trip is broken into six separate journeys, allowing guests to take the whole trip or any individual segment. Trip itineraries are designed to let travelers experience different cultures, outdoor excursions and delicious dining from street carts to fine restaurants. The trip's sixty-day span was chosen to mark the Butterfield & Robinson brand's 60th Anniversary. The full trip experience takes place from March 21st to May 21st, 2026, with pricing starting from $85,170 per person. Most flight costs are not included in the pricing but the B&R team can help travelers book their flights. Picture of a field of espadin agave (Agave angustifolia) taken at the mezcal factory Tres Colibries ... More (Three Hummingbirds) in Oaxaca, Mexico The Butterfied & Robinson tour of Oaxaca will feature mescal tastings and showcase the artisanal process behind the liquor. (Photo by PEDRO PARDO/AFP via Getty Images) The old joke goes 'I don't want a trip around the world; I'd rather go somewhere else.' But it sounds like Butterfield & Robinson's 'experience designers' have created some compelling journeys. In Mexico, travelers will get to immerse themselves in Zapotec culture and Oaxacan landscapes. Guests will stay in the exclusive Casa Silencio , a luxury property offering curated mezcal tastings. Other stops include a visit to El Árbol del Tule, a 2,000-year-old cypress said to have the largest diameter of any tree in the world, and a visit to one of the oldest markets in Mesoamerica, Tlacolula Market. 'Cycling Cambodia & Vietnam' takes guests from the Mekong to Hoi An, Vietnam. In Cambodia and Vietnam, the journey will begin aboard the Aqua, a high-end vessel sailing the Mekong. Guests will also stay at Four Seasons in Hoi An. On the journey, travelers will visit temples and local farms and get a glimpse at Vietnam's daily life as they bike alongside canals, floating markets and local communities. Then there's feasting on street food from vintage Vespa scooters, a roadside cooking class, and dinner with Duc, the chef who runs one of Hoi An's most renowned restaurants, at his home. The next stop is India, for 'Blue City & Beyond: A Journey Through Rajasthan.' The view from Mehrangarh fort of the blue rooftops, Rajasthan, Jodhpur, India on July 20, 2019 in ... More Jodhpur, India. This is one of the destinations on the Butterfield & Robinson 60 day world tour. (Photo by Eric Lafforgue/Art in All of Us/Corbis via Getty Images) Part of the tour takes place in historic Jodhpur, sometimes called the 'Blue City' because of the blue buildings in the old walled town. Guests can zipline through Jodhpur's blue skies, cycle hidden Rajasthan roads, and track leopards through Jawai's hills by jeep tour, led by experienced guides. The journey takes guests from candlelit forts and spice-scented kitchens to sunrise safaris and secret dinners,. Visitors will tour Udaipur's City Palace to go behind the scenes of royal history. The travelers will get to stay in a restored 300-year-old palace, privately reserved for the India it's on to Morocco, for 'Atlas to Atlantic: A Grand Moroccan Adventure' Travelers will get to hike in the foothills of the Atlas mountains with a trusted mountain guide, lunch with 'amazing' Amazigh locals, and trade stories in remote villages, perhaps over mint tea. The group will cruise the Road of a Thousand Kasbahs, watch a Sahara sunset by camel, and toast it all with a private charter off to Casablanca. The group will stay in unique properties from a private Sahara camp to the Royal Mansour Casablanca, enjoying fresh, locally sourced cuisine at each stop. From Morocco the road takes the travelers to 'Ancient Türkiye: Cappadocia to Coast,' where Butterfield & Robinson says history, adventure, and indulgence collide. Travelers will wander Istanbul's famed bazaars, fly in hot air balloons over Cappadocia's fairy chimneys, and pedal past Lycian ruins along the Aegean coast. Cappadocia, which attracts the attention of local and foreign tourists with its fairy chimneys hot ... More air balloons as well as rock-carved historical sites, hosts millions of visitors every year in Nevsehir, Turkiye on April 22, 2025. (Photo by Behcet Alkan/Anadolu via Getty Images) Travelers will explore ancient sites like the Hagia Sophia and Kaymakli Underground City. The group will sail the Mediterranean by private yacht. There will be stops to swim, snorkel, and cycle along the coast, with feasts at sunset. The journey will give visitors a rare insight into Turkish culture through visiting its vibrant markets and villages, as well as dining on local cuisine. Finally, the trip concludes in Burgundy, in what B&R calls 'A Grand Cru Soirée.' The company considers Burgundy its second home. Travelers will experience scenic rides over vine-covered hills and get to savor rare vintages and meals that might have befitted French royalty. Guests will cycle through picture-perfect villages, tour Beaune with local hosts, picnic among vineyards, and barrel-taste at exclusive domaines. One of the wine tastings will let guests taste wines with a rising-star winemaker pioneering sustainable winemaking techniques. With château stays, cellar secrets, and plenty of surprises, the company says 'This isn't just Burgundy. It's our pièce de résistance'. 'To celebrate Butterfield & Robinson's 60th anniversary, we wanted to do something truly special—something that captures the spirit of adventure we've been championing since day one,' says Mike Scarola, CEO of Butterfield & Robinson. Cycling on the wine route among the vineyards in autumn colors in France. 'Our team of Experience Designers looked at everything, from flight paths to seasonality and local holidays, to craft an itinerary that flows seamlessly and highlights both iconic destinations and emerging gems,' Scarola added. 'This journey is the ultimate expression of what we do best: immersive, meaningful travel to the world's most extraordinary places.'
Yahoo
5 hours ago
- Yahoo
Rihanna's father Ron Fenty dead at 70
Rihanna's father, Ronald Fenty, has died. He was 70. According to Starcom Network, Fenty died in Los Angeles following "a brief illness". His official cause of death has yet to be revealed. Sources told the Barbadian news outlet that Fenty's family was with him around the time of his death. Rihanna - who is currently pregnant with her third baby - was born to Fenty and mother Monica Braithwaite in February 1988. Along with brothers Rajad and Rorrey, Rihanna also has three half-siblings from her father's previous relationships - sisters Samantha and Kandy, and brother Jamie. The family grew up in Bridgetown in Barbados, where Rihanna lived until she was 16. The pair divorced in 2002, when the Umbrella singer was 14. Rihanna's relationship with her father has had its ups and downs over the years. After the star was assaulted by her then-boyfriend Chris Brown in 2009, Fenty reportedly spoke to the press about the incident without his daughter's consent. A year later, Rihanna revealed to Oprah that she had "repaired" her relationship with Fenty, but then in 2019 she sued him for allegedly exploiting her name for financial gain. She filed to dismiss the lawsuit three weeks before it went to court, according to the BBC.
