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How hotels in Miami are changing. See what's new and what's coming

How hotels in Miami are changing. See what's new and what's coming

Miami Herald27-05-2025
South Florida How hotels in Miami are changing. See what's new and what's coming
Hotels in Miami are shifting in style and service. New openings include the Gale Miami Hotel & Residences, offering high-rise luxury with unique perks such as a Turkish bath. The 85-year-old Shelborne is being restored with modern touches, bringing back classic features like original facades and a 1950s-inspired pool.
A major new project, Riverside Wharf Miami, will blend hotels, clubs and fresh seafood spots on the river, aiming to attract all-day visitors. Meanwhile, new state laws allow old hotels to be replaced by luxury developments, as seen with the future Casa Cipriani, signaling more dramatic changes ahead for Miami's iconic beachfront.
Macarena Vargas works the front desk inside the lobby of the Gale Hotel and Residence that is opening soon. The Gale Hotel and Residence gave a preview of its property along with amenities during a tour on Thursday, May 16, 2024 in Miami, Florida. By Carl Juste
NO. 1: THIS NEW MIAMI HOTEL IS PACKED WITH FOOD, A GYM, EVEN A TURKISH BATH. SEE FOR YOURSELF
Get a sneak peek with these photos. | Published May 23, 2024 | Read Full Story by Vinod Sreeharsha
Rendering of planned Riverside Wharf Miami
NO. 2: IT WAS A SPOT TO PARTY ON THE MIAMI RIVER. NOW A HOTEL, CLUB AND RAW BAR ARE MOVING IN
See new renderings, learn of updated timeline for the new project. | Published February 10, 2025 | Read Full Story by Vinod Sreeharsha
The Shelborne South Beach is undergoing an $85 million renovation. Above: The iconic Miami Modern-style hotel shown on Friday, March 28, 2014. By MARSHA HALPER
NO. 3: AN 85-YEAR-OLD HOTEL IN MIAMI BEACH JUST GOT A $100M UPGRADE. SEE WHAT'S NEW — AND OLD
'Our focus was on respecting the building's storied past.' | Published February 14, 2025 | Read Full Story by Vinod Sreeharsha
An architectural rendering shows the columned base of the Casa Cipriani luxury hotel and condo that would replace two historic hotels on Collins Avenue and 36th Street in Miami Beach. The existing Beach House 8 condo, which applied for approval of the new building jointly with developers 13th Floor Investments, stands immediately to its left.
NO. 4: NEW STATE LAW MEANS MIAMI BEACH CAN'T STOP DEMOLITION OF TWO HISTORIC HOTELS
Plans call for the two long-closed historic structures to be replaced by an ultra-luxury, 17-story Casa Cipriani condo, hotel and private club. | Published April 24, 2025 | Read Full Story by Andres Viglucci
The summary above was drafted with the help of AI tools and edited by journalists in our News division. All stories listed were reported, written and edited by McClatchy journalists.
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Koreatown's Crispiest Donkatsu Hides in an Unassuming LA Strip Mall
Koreatown's Crispiest Donkatsu Hides in an Unassuming LA Strip Mall

Eater

time2 hours ago

  • Eater

Koreatown's Crispiest Donkatsu Hides in an Unassuming LA Strip Mall

The scent of crispy, fried pork wafts through the dining room at My Donkatsu, a family-owned donkatsu shop in Koreatown. Handwritten messages cover the white walls in a myriad of colors, with previous diners praising the umami of the unagi katsu and the melted, gooey texture of the cheese katsu. Tucked away in an unassuming Koreatown strip mall on Olympic Boulevard, sandwiched between a dated travel agency and trinket shops, My Donkatsu makes some of the best tender, crispy donkatsu the neighborhood has to offer. Mr. and Mrs. Lim (who prefer to only use their surname) opened My Donkatsu in 2024. The couple met in their native South Korea when they were in their early 20s while both working at a five-star hotel in Seoul — Mr. Lim as a chef and Mrs. Lim as a server. 'The hotel was known for being very high-end and having strict standards, says Soli, the daughter of the Lims. 'My dad learned all of his cooking while working there.' Mrs. Lim had a long history in hospitality before opening My Donkatsu — her family owned restaurants in South Korea her whole life. The Lim family moved to America in 2005, but it took some time before they were ready to open their own restaurant. Cheese katsu. Wonho Frank Lee 'Restaurants are my dad's passion,' Soli says. 'My mom didn't work once we moved to America, but her energy is not the stay-at-home type. She wanted to do something with the family, and that's how it started.' The Lims began to brainstorm, searching for something that felt like it was missing from their Koreatown neighborhood. 'We had been thinking about a katsu place for a long time,' Soli says. Although there are plenty of well-known katsu shops in the neighborhood, like Wako Donkatsu, the Lims still felt like they didn't see the version of the dish they wanted to serve. 'There wasn't one in Koreatown that felt new and special, like a blend between Korean and Japanese-style katsu. We knew we wanted to do something different.' It took almost two years for the Lims to find a space; they didn't want anything too big, with a preference for a more casual, intimate setting. My Donkatsu currently offers five types of katsu: chicken, pork loin, pork belly, unagi, and cheese. Each order of katsu comes with salad, pickled cucumbers, seasoned greens, soup, rice, and two house-made dipping sauces. The chicken and pork loin are accompanied by a tangy brown sauce made with beef and vegetable gravy and an orange-hued spicy mayonnaise, while the unagi comes with a special eel sauce. The pork belly and cheese katsu are served with a salsa verde-inspired green sauce that has a mild kick to cut through the richness of the cheese and meat. 'The all-time most popular items are the classic pork and cheese katsu,' Soli says. 'The most popular katsu at the moment is the pork belly. When we first opened, it was the chicken. Some days, we fully sell out of the unagi.' My Donkatsu specializes in a blend of Korean and Japanese-style katsu. Japanese tonkatsu, rooted in French influence during the Meiji Period between 1868 and 1912, is traditionally prepared with a thicker cut of meat, coated in a thick layer of breadcrumbs; a soy-tinged dark brown sauce comes on the side for dipping. The dish is based on côtelette de veau, a breaded and fried piece of veal. Korean katsu, often spelled donkatsu, arrived in the country while it was under Japanese occupation in the 1930s. At first, it was seen as a luxury due to the high price of pork in the post-war era, but it slowly became more accessible to the general population in the 1970s. During the '80s, donkatsu exploded in popularity in South Korea, served Western-style with a fork and knife. In contrast to the Japanese tonkatsu, donkatsu is often pounded thinner and served slathered in sauce that is slightly sweeter than the Japanese version. At My Donkatsu, the two styles are fused. The chicken and pork katsu are cut thick, akin to the traditional Japanese style, but the sauce is a blend of both and has a consistency that can be used for dipping or poured on top. The Lims find little ways to distinguish their katsu from other shops in the area, such as a batter blend that includes fresh breadcrumbs to make the crust lighter and airier, while also adhering to the filling better. 'We looked into ways of minimizing that separation so every bite has the perfect ratio of meat to crust,' Soli says. The resulting breading is sturdy enough to stand up to the thicker cuts of meat, while still offering the sought-after craggly edges. My Donkatsu uses organic chicken breast for the chicken katsu, rather than the more commonly used chicken thighs. The Lims prefer the cut both for the texture and the assurance that the meat is hormone-free. Spread of dishes at My Donkatsu. Wonho Frank Lee The Lims also tested multiple brands of cheese before landing on the mozzarella and the technique they currently use for the cheese katsu. 'Our cheese katsu is not a typical cheese katsu — the kind that has a bit of mozzarella torched on top. Ours is wrapped with meat, so the cheese is kept inside without reducing the crunch of the crust,' Soli says. Mr. Lim sources the pork used at My Donkatsu himself, spending his mornings visiting different butchers in Koreatown to find the best cuts. Alongside the katsu, My Donkatsu also serves Korean comfort dishes like flame-torched bulgogi, udon, and bibimbap. 'Udon lovers consistently compliment our udon, stating that they can tell the flavor comes from the ingredients themselves, which is true,' Soli says. Exterior of My Donkatsu. Wonho Frank Lee Dining room at My Donkatsu. My Donkatsu only has a handful of tables to dine at and a smattering of banquet-hall-style chairs, but Soli says it's plenty of seating.'Customers eat really fast,' she says. 'Our average customer finishes in around 20 minutes.' With katsu, it's not only preferable to eat it while it's still piping hot — it's necessary in order to experience the golden, crispy crust. While the place might look deceptively empty due to the fast turnover, it quickly becomes clear just how busy they are with a passing glance at Mrs. Lim scurrying back and forth between the dining room and the kitchen as she prepares each plate and waits on tables. Although the entire family is involved with My Donkatsu, Soli credits her mom with being the heart of the business. 'My mom consistently puts in 12-hour days,' she says. 'She shows up at 9 a.m. to prepare everything and stays until 9:30 p.m. when she locks up for the night.' While the restaurant is open Tuesday through Sunday, Mrs. Lim can often be found there on Mondays, receiving deliveries and tidying up the space for the week ahead. 'She treats every customer like her daughter or son. It's a very Korean mom kind of place,' says Soli. My Donkatsu is located at 3003 W. Olympic Boulevard, Los Angeles, CA 90006 and is open Tuesday to Saturday from 11:30 a.m. to 9:30 p.m., and until 9 p.m. on Sunday. Bibimbap. Wonho Frank Lee Bulgogi. Shrimp veggie pancake. Wonho Frank Lee Tornado shrimp. Wonho Frank Lee Pork gyoza. Unagi katsu. Wonho Frank Lee Cheese katsu. Wonho Frank Lee Messages from diners on the wall. Wonho Frank Lee Eater LA All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

NATO Ally's Jet Fighter Rivals US F-35 Sales
NATO Ally's Jet Fighter Rivals US F-35 Sales

Newsweek

time2 hours ago

  • Newsweek

NATO Ally's Jet Fighter Rivals US F-35 Sales

Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. Turkey's KAAN fighter aircraft could soon rival the U.S.-made F‑35 stealth jet in arms sales to the Global South by positioning itself as a more accessible alternative. The Turkish offering is generating interest from emerging economies. In late July, Turkey inked its first export deal with Indonesia, the world's largest Muslim country, for 48 planes, the governments said. The Turkish Foreign Ministry did not immediately respond to a written request for comment. Why It Matters Turkey's first domestically developed fifth‑generation stealth fighter was part of a major pivot toward self-reliance in defense technology. Having previously armed itself with Western military tech, Turkey is now gaining ground in a field long dominated by the United States, the Soviet Union and later Russia, European powers and China. Its arms industry has gained a following after the early success of the Bayraktar TB2 drone, used by Ukraine against Russia. People look at a Turkish fighter jet on display at Turkey's 17th International Defense Industry Fair (IDEF) In Istanbul on July 25, 2025 in Istanbul, Turkey. Turkish and foreign companies showcased defense technology and weaponry... People look at a Turkish fighter jet on display at Turkey's 17th International Defense Industry Fair (IDEF) In Istanbul on July 25, 2025 in Istanbul, Turkey. Turkish and foreign companies showcased defense technology and weaponry at the fair running from July 22-27. MoreWhat To Know The KAAN fighter, developed by state-owned Turkish Aerospace Industries (TAI) is intended to replace Turkey's aging fleet of F-16s and is being positioned as a low-cost alternative for its neighbors, too. The aircraft is expected to be more affordable than the U.S. F‑35, made by Lockheed Martin, according to TAI's leadership. Turkey's 2019 exclusion from the F-35 program over its purchase of S-400 missile systems from Russia marked Ankara's shift toward strategic autonomy under President Recep Tayyip Erdogan. Before the split, Turkish firms had built over 900 F-35 parts, gaining key experience in stealth and aerospace tech. Increasing interest has emerged since the KAAN's first test flight in 2024, with reports pointing to Egypt becoming the next participant in the jet program, although no official statements have been made by Cairo or Ankara. Turkey's deal to supply Indonesia was first revealed by Erdogan in June. The agreement with Jakarta, which has a history of using NATO equipment in its armed forces, "showcases the progress and achievements of our domestic and national defense industry," Erdogan said. America's Gulf partners have also shown an interest in the KAAN, with Washington still reluctant to transfer advanced systems to the region in order to preserve Israel's military edge. The U.S. and Turkey, meanwhile, remain at odds over Gaza, in addition to existing Israel-Turkey tensions over Syria. Erdogan still wants F-35 jets for the Turkish air force, however, and recently announced progress in talks with U.S. President Donald Trump, raising concerns in Israel. What People Are Saying Rear Admiral (retired) Mark Montgomery, senior director of the Center on Cyber and Technology Innovation at the Foundation for Defense of Democracies, wrote in an analysis on July 2: "Turkey should not get access to U.S. F-35 sales until it destroys or returns the S-400 air defense missile system it foolishly purchased from Russia, and also, not until it publicly renounces and completely ceases support for Hamas—a vicious terrorist organization that targets and kills Americans. Turkey may be a member of NATO, but it has not treated the United States with respect for decades." President Prabowo Subianto of Indonesia said in April "Indonesia wants to participate in the development of the 'KAAN' fifth-generation fighter jet and submarine development with the Turkish industry." Can Kasapoglu, a senior nonresident fellow at the Hudson Institute, wrote in a report for the Atlantic Council on June 24, 2024: "Another natural target for Turkey's multirole combat solution would be militaries that want to replace their Soviet era-remnant arsenals with a defense ecosystem that is in line with NATO standards, such as the non-NATO former Soviet space, which has traditionally been Russia's markets. In this regard, Azerbaijan and Ukraine loom large as two particularly interesting potential operator nations as KAAN's export market slowly takes shape in the coming years. What Happens Next Turkey aims to begin operational deployment of the KAAN fighter by 2028.

Why Antalya Should Be Your Next Travel Destination in 2025: Your Ultimate Guide
Why Antalya Should Be Your Next Travel Destination in 2025: Your Ultimate Guide

Time Business News

time2 hours ago

  • Time Business News

Why Antalya Should Be Your Next Travel Destination in 2025: Your Ultimate Guide

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