The Best Camping Chairs for Hardcore Outdoor Relaxing
$150 $120 (20% off)
Dometic
Dometic is carving out a reputation for producing excellent-quality, innovative outdoor kit. While its electric coolers steal the headlines, its campground furniture has thoroughly impressed. A host of large reclining designs are perfect for RV users with unlimited amounts of storage, but for me, the Go stands out for its compact high-quality aluminum frame, smooth folding mechanism, wooden trim and super tough 600D nylon fabric.
It's an easy chair to transport and store, and once unfolded makes a real statement at the campground. It can take up to 280 pounds, which is reassuringly robust. I also found the low, but not too low, seat position really comfortable, with plenty of lumbar support and no sagging. I would obviously like a cup holder, but it's not a huge deal-breaker and would arguably spoil the luxe look of the armrests. While $150 isn't cheap, it represents excellent value for money, and I expect it to be offering reliable comfort for years to come. Specs Folded Dimensions 39.8 x 7.9 x 6.7 inches Weight 9 lbs. 6.2 oz. Seat Height 16 inches
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WIRED
6 days ago
- WIRED
The Best Camping Chairs for Hardcore Outdoor Relaxing
Known for its ultra-cool, minimalist outdoor gear and camping equipment, Snow Peak's take on the classic Tripolina chair is a gorgeous blend of bamboo, aluminum, and canvas. It collapses down to an easily transportable, if slightly long, bundle that's easy to store at home and fit in the trunk. Aesthetically, the Take! is the most stylish camping chair on the market. The canvas sling gives the chair a relaxed, organic look, which is a nice change from the plastic poles and polyester. But be warned, it does get grubby and will need regular cleaning, especially at the corners. (You can buy a replacement for $50.) The aluminum and bamboo frame is strong and fairly light, and the canvas has a high back and deep seat allowing you to really lie back and relax. It is a very comfortable chair and on a recent camping trip was regularly fought over by kids and adults alike. Smaller people can also curl their feet up, which I was told is a nice bonus. You are quite reclined, however, so it's not great for eating or leaning forward for campfire conversations. This is an expensive camping chair, one that requires regular cleaning, but it is good-looking enough for home use, so technically you could argue you're getting a two-for-one. Specs Folded Dimensions 50 x 6 x 4 inches Weight 7 lbs. 12 oz. Seat Height 14 inches $150 $120 (20% off) Dometic Dometic is carving out a reputation for producing excellent-quality, innovative outdoor kit. While its electric coolers steal the headlines, its campground furniture has thoroughly impressed. A host of large reclining designs are perfect for RV users with unlimited amounts of storage, but for me, the Go stands out for its compact high-quality aluminum frame, smooth folding mechanism, wooden trim and super tough 600D nylon fabric. It's an easy chair to transport and store, and once unfolded makes a real statement at the campground. It can take up to 280 pounds, which is reassuringly robust. I also found the low, but not too low, seat position really comfortable, with plenty of lumbar support and no sagging. I would obviously like a cup holder, but it's not a huge deal-breaker and would arguably spoil the luxe look of the armrests. While $150 isn't cheap, it represents excellent value for money, and I expect it to be offering reliable comfort for years to come. Specs Folded Dimensions 39.8 x 7.9 x 6.7 inches Weight 9 lbs. 6.2 oz. Seat Height 16 inches
Hamilton Spectator
21-06-2025
- Hamilton Spectator
Weekend GO Train Disruptions Coming to Stouffville Line
● There will be no Stouffville Line train service from the evening of June 20 through June 22. ● GO buses will replace trains and stop only at Old Elm, Stouffville, Mount Joy, Markham, Centennial, Unionville, and Union Station. ● Stouffville riders should look to Route 71C for bus service to and from Stouffville GO and Old Elm GO stations. ● Train service resumes June 23 with slight schedule changes in effect until June 30. ● Similar service impacts are scheduled for July 5-6. Metrolinx is temporarily suspending train service on the Stouffville GO Line this weekend to complete construction work in support of future service expansion. Rail shutdowns begin the evening of Friday, June 20, and will continue through Sunday, June 22, with all trains replaced by bus service. The temporary service change is required to carry out critical track and infrastructure upgrades that will eventually support two-way, all-day service as part of Metrolinx's GO Expansion program. Similar work and service impacts will also take place during the weekend of July 5-6. GO buses will run in place of trains, serving only select stations: Old Elm, Stouffville, Mount Joy, Markham, Centennial, Unionville, and the Union Station Bus Terminal. There will be no GO service at Milliken, Agincourt, or Kennedy stations, and riders using those stops are advised to plan alternate routes using the TTC. Three GO bus routes will operate along different sections of the line. Stouffville riders should look to Route 71C, which will make all operating stops from Union Station to Old Elm. Route 71E will serve Union Station to Mount Joy, and Route 71G will run direct between Union Station and Unionville. Trains out of Union Station will be affected beginning tonight. The 10 p.m. train will make additional stops at Stouffville and Old Elm, and the 12:01 a.m. train will be replaced by buses departing the Union Station Bus Terminal. Route 71C will depart at 12:17 a.m., stopping at Unionville and continuing to all stations through to Old Elm. Passengers should anticipate longer travel times and potential changes to bus connection schedules. GO Transit is encouraging riders to sign up for On the GO Alerts to stay informed about schedule changes or delays. Rail service is scheduled to resume on Monday, June 23, with minor timing adjustments between Old Elm and Agincourt stations. Southbound trains will leave stations two minutes earlier than usual, while northbound departures will be delayed by about one minute. These schedule tweaks will remain in place through June 30. More information on bus replacement service can be found online , and riders are advised to check schedules in anticipation of next week's changes. Error! Sorry, there was an error processing your request. There was a problem with the recaptcha. Please try again. You may unsubscribe at any time. By signing up, you agree to our terms of use and privacy policy . This site is protected by reCAPTCHA and the Google privacy policy and terms of service apply. Want more of the latest from us? Sign up for more at our newsletter page .
Eater
04-06-2025
- Eater
Inside Marcus Samuelsson's Bright, Berbere-Blasted D.C. Debut
NY-based celebrity chef Marcus Samuelsson finally gets to do a D.C. restaurant on his terms. Marcus DC, his first in the nation's capital, opened Tuesday, June 3, in NoMa's Morrow Hotel (222 M Street NE) . The acclaimed restaurateur behind Harlem's hot Red Rooster oversaw every last detail at the 200-room hotel's anchor dining attraction, from the Ethiopian and Swedish influences on the menus, the colorful textured mural by Brooklyn-based artist Derrick Adams above the stunning bar, down to the waiters' custom patchwork aprons. The result: a fun and lively atmosphere that prepares diners to sample Samuelsson's one-of-a-kind dishes. 'This is the first restaurant that we are doing on our terms,' Samuelsson tells Eater. 'We just wanted to connect, to keep the guests curious and to make them feel like 'Wow, this is an experience that I want to come back to.'' With the bounty of the Chesapeake Bay supplying local oysters, rockfish, and, of course, blue crabs, Samuelsson knew his seafood-centric restaurant had to have a local chef who knows its waterways well. He immediately reached out to his longtime collaborator chef Anthony Jones, a Maryland native that worked at Miami's Red Rooster Overtown in 2020 and most recently led the kitchen at Dirty Habit, who adds his own twists to Marcus DC's dishes. Jones infused the menu with the flavors of D.C., from the mambo sauce on the Chuck B's roast chicken (named after one of the original founders of Go-Go) to the addictive Mel's crab rice, Jones's homage to his summers growing up in Calvert County picking up fresh crabs with his family from Mel's crab truck. 'Every summer we would stop by and get a few bushels of crabs from Mel's Truck that we would drive past in Huntington, Maryland,' says Jones. 'We would all dig in, crack open a few beers, have some sides, and music would be playing. And that was just like a fun summer time experience for me and now I've taken that and mixed it with rice.' The 153-seat newcomer with a 12-seat bar was already packed on the first night of service. Samuelsson says he has many opening favorites, notably that crab rice, but recommends starting with his signature blue cornbread served with yassa butter and berbere honey; followed by his Swediopian, a cured salmon served with a goldenberry broth, fennel mustard, and teff crisp; and fluke crudo served in an apple cucumber aguachile with a crispy plantain. After that the options are endless, diners can chow down on mains like the roasted rockfish served with an octopus-based chili (a homage to Ben's Chili Bowl), the Chuck B's Roast Chicken, and, of course, that signature Mel's Crab Rice with pickled okra and uni bernaise. Try to save room for dessert. Executive pastry chef Rachel Sherriff, formerly of Rooster & Owl, has created a selection inspired by her Jamaican heritage that will not be found anywhere else. The Thai basil rice pudding accompanied with lime cake, ginger lime jelly, and yogurt sorbet is habit-forming. Her praline coconut cake is showcased with a table-side retro trolley where the final dish is theatrically built in front of guests. 'Once you go through the meal, then you come to Rachel, there's another level of discovery,' Samuelsson remarks. 'So that is for me, what I'm extremely excited about… it's the biggest privilege when you can work with young people that are committed to our craft.' The cocktails menu here was crafted by master mixologist Glendon Hartley, of award-winning Causa/Amazonia and Service Bar, to specifically compliment the food. Options such as a spicy Abyssinian Blaze made with gin, Campari, and the Ethiopian spice berbere or the light Velvet Detour made with tamarind, cognac, and lemon juice do not disappoint. While Samuelsson honed his techniques working in Italy, France, Japan, and Sweden, he said many of the foods and decor at his newest restaurant are inspired by the continent of Africa. He hopes the restaurant will serve as a lively cultural destination that 'showcases the richness and diversity of the Black culinary experience' in a modern setting. 'I want the guests to feel a sense of joy and warmth in the place once they enter and as they dine and discover chef Anthony's food, how delicious and extremely thoughtful it is. But it's also craveable, made with great techniques,' he says. Samuelsson said he always felt a close connection to D.C.'s vibrant Ethiopian community and the 'mom-and-pop' shops that line neighborhoods like Adams Morgan. He started exploring the city in the mid-90s, making frequent weekends trips from New York and, as his notoriety grew, returned to cook for high-stakes dinner and eventually for the Obamas at the White House. He was drawn to the Union Market area because it feels vibrant and layered, plus he says other chefs at the surrounding restaurants have been 'super welcoming.' He also enjoys just strolling through the buzzing neighborhood and checking out vintage stores whenever he gets a chance. After a Marcus DC meal, a nightcap or at least a quick peek of the view at his rooftop bar Sly is a great way to end the evening. Related Best Places to Dine in NoMa and Around Union Market Samuelsson has a few words of advice for aspiring chefs: Try your hand at every position in the kitchen and front of house, 'learn about new cultures and food languages', and take advantage of social media, but it all comes down to having a 'love for the craft.' 'The chefs that truly love the craft will be successful, because it's not only an external affirmation, it's an internal affirmation,' he says. 'I was cooking when no one was watching, and I loved it. And it just makes me happy.' Sign up for our newsletter.
