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Travel + Leisure
3 days ago
- Travel + Leisure
Amtrak Just Upgraded First Class on the Popular Acela Service
A first class train ride just got more luxurious. That's because Amtrak is rolling out a new, elevated dining menu for premium passengers on its popular Acela line, according to the company. From charred chicken to a unique take on crab, first class Acela passengers will now have the opportunity to feast on the new menu as they zip across one of the busiest train routes in the United States. 'These elevated touches will add to the experience on board and improve expectations for what to expect on Amtrak and Acela First Class,' Amtrak said in a statement, adding "they reflect a larger commitment to redefining hospitality and positioning Amtrak as the leader in premium service." The new menu, which is now available on all Acela routes, was developed by James Beard award-winning restaurateur Stephen Starr whose restaurants are located in New York, Philadelphia, Washington D.C., Florida, and Nashville, and include popular spots like Buddakan, Electric Lemon, Pastis, and The Clock Tower. Each main dish was inspired by one of Starr's famed restaurants, including the Charred Bobo Chicken with acorn squash and aji verde sauce from St. Anselm, the Washington D.C. outpost of the American tavern, as well as the ricotta ravioli with a plum tomato sauce from Philadelphia's Parc. Or feast on the crab enchiladas with coconut, poblano peppers, and corn from Washington D.C.'s El Presidente, served up with a guajillo chili glaze and topped with lime crema and queso fresco. Each meal service is also accompanied by a variety of premium wine and spirits as well as soft drinks. Some of the elevated onboard dining in the Acela First Class cabins. The rail company said it also recently upgraded its tableware and now serves meals with luxury amenities like linen table cloths and a hot towel service. Popular among business and leisure travelers throughout the Northeast Corridor, the Acela line stretches from Boston to Washington, D.C., with several stops along the way, including in New York City and Philadelphia. The train operates as an express service with fewer local stops and higher speeds, allowing passengers to get to their location faster. In addition to the elevated dining, first class passengers on Acela are also treated to other perks, like access to station lounges, including the Metropolitan Lounge at New York's Moynihan Train Hall, which features large glass windows, contemporary flooring, Wi-Fi, and snacks. On board, first class passengers also enjoy more legroom and comfortable seating (complete with adjustable headrests, lumbar support, and footrests).
Eater
5 days ago
- Entertainment
- Eater
The Best Weird Food Gifts on Goldbelly, From Guy Fieri Nachos to Raindrop Cake
is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and other publications. A curious home cook with a deep love of Polish cabbage rolls, her devotion to food service journalism knows no bounds. Back in the day, 'ordering in' meant flipping through a delightful but limited list of delivery-ready restaurants in my small town; our family's go-to for takeout was usually pepperoni pizza from Petrini's, which we still love (and occasionally call in for by phone). Then came the Internet, and, with it, an even broader range of restaurant access, with platforms such as World Wide Waiter (now known simply as which launched in 1995, allowing users to browse multiple restaurant options on a single website. The rest is history, with the advent of smartphone apps spawning a whole parade of food-delivery companies such as UberEats, Caviar, and Deliveroo, and with them, a seemingly limitless number of sources for on-demand, straight-to-you dining. In many ways, Goldbelly, the internet's most robust digital food hall with more than 900 vendors that ship nationwide, many with shipping in as little as two days, feels like the summit of Takeout Mountain. Now, even a restaurant across the country can bring you its world-famous soup or sandwich or cake through a simple online order. And sometimes, it feels pretty cool to take a look around at the most eclectic, unique items it has to offer. What does this mean for you and me, the casual Goldbelly shopper? Well, a whole lot of kaleidoscopic jelly cakes and chocolate salami. If you're looking for a statement-making centerpiece for your next potluck, dinner party, or random Tuesday, here are the craziest foods to be found on Goldbelly. Solid Wiggles is domming the retro jelly cakes renaissance Ever wanted a cake that's translucent, elaborate, and filled with suspended treasures? This strawberry daiquiri-flavored jelly dream from Solid Wiggles, the fancy-Jell-O-shot dream team in Brooklyn, New York, is almost too beautiful to eat — but if you want to, it's made with lime, strawberry, and overproof rum. This trompe l'oeil ramen ice cream Made by James Beard finalist pastry chef Cynthia Wong, this 'ramen' is actually a bittersweet chocolate bowl filled with miso-vanilla ice cream 'broth' and accented with 'ramen toppings' made of sesame cookie crumble, yuzu-coconut ice cream, and white chocolate (yep, those 'green onions' and 'fish cakes' are actually chocolate). One 'bowl' actually serves six to eight guests who are looking for a trippy dessert experience. Of course it's inspired by a video game. Guy Fieri's iconic Trash Can Nachos One man's trash is another person's Flavortown fantasy — literally, since this dish is served in a cheeky 'trash' format. Fieri's iconic, perhaps even world-famous Trash Can Nachos are a symphony of smoked barbecue brisket, Cheddar cheese, black beans, pickled red onions, and other bomb-dot-com ingredients. For an extra $20, you can even tack on a 'caliente margarita mix for 6.' A bucket of ice cream that looks like fried chicken Another mindf*ck from Cynthia Wong, this bucket of 'fried chicken' is actually made of waffle ice cream in a white-chocolate-cornflake coating, all surrounding a chocolate-covered cookie 'bone.' My brain can't quite process what it would be like to bite into one of these drumsticks. Peak LOLFood = a 7-pound burger Finally, a Von Trapp Family-size cheeseburger. This mega burger comes from New Jersey's Clinton Station Diner, and it contains a seven-pound patty (notably made from a signature blend of sirloin, ribeye, and skirt steak). The bun alone is also seven pounds, and let's not forget the five pounds of American cheese and generous servings of tomato, lettuce, and onion. For those who prefer their spaghetti in doughnut form Goldbelly explains that this savory doughnut, which is made entirely of pasta carbonara, was 'conceived by architect Luigi Fiorentino as a cross between the traditional Neapolitan 'spaghetti pie' and the classic American doughnut,' and first introduced to the world at Brooklyn's famous Smorgasburg market in 2017. The pasta water has been hot ever since. A Bug's Life fans, congratulations Remember those jellyfish-like raindrop cakes that took over Instagram circa 2017?… There is now a DIY raindrop cake that appears to emulate one of the enticing dew drops from the GOATed Pixar movie about union power ants fighting grasshoppers. Is it cereal, or is it cake? For those who still haven't moved on from the 'is it cake, or is it ___?' trend, behold a DIY cake cereal bowl kit that even comes with a video tutorial so you can bring this extra-trippy dessert to your next potluck. This sky-high caramel pecan pie is an Oprah-favorite… … And it's a very tall pie filled with a whopping 18 Golden Delicious apples. Move over, Tower of Babel. The Jumbo Bagel is my Eucharist O'Bagel has been a beloved, family-run New Jersey bagel spot since the 1990s, and its larger-than-life bagel can feed a 20-person crowd. For the person who watches too many AI gold-chopping TikToks (You know who you are —me!) This shortbread has a chocolate-caramel coating covered in edible gold, so if you're planning a Marie Antoinette-esque spread, take note. This sorbet served in a watermelon wedge Cute summer dessert alert: These sorbet-filled watermelon slices are refreshing and whimsical. Plus, you can store them in the freezer for up to 3 months. Well done. Now all you need is the Shrek panini press.
6 days ago
- Business
American Express to open new airport lounge concept Sidecar, plus new menu from top chefs
American Express is expanding its culinary and cocktail offerings at airports, plus creating a first-of-its-kind new concept that solves the problem of limited-time lounge access before a flight. The demand for pre-flight airport lounge access has continually exploded in popularity post-pandemic, and with an influx of overcrowding and limitations to control the chaos, American Express is rolling out a new concept that could solve that for cardholders on a time crunch hoping to utilize such perks. What to know about new airport lounge concept Sidecar by The Centurion Lounge The new speakeasy-inspired airport lounge concept announced by American Express on Tuesday is designed for eligible Card Members who are seeking a quick bite or drink before they board their flight. "Many of our visitors spend less than an hour in our Lounges, and we've created Sidecar specifically for them," said Audrey Hendley, president of American Express Travel. "The first Centurion Lounge opened in Las Vegas in 2013, so it's fitting that we're launching this new lounge concept at LAS as we continue to innovate to meet our Card Members' needs." The new intimate space is set to open in 2026 and will make American Express the only credit card issuer with two lounges at LAS. Access will be complimentary for members who currently have access to The Centurion Lounge Network, including Platinum Card Members. Guests will be able to utilize Sidecar by The Centurion Lounge within 90 minutes before their departure flight. What's on the new Culinary Collective menus by The Centurion Lounge Amex also announced a new lineup of talent, adding James Beard Award-winning expertise to the network of airport lounge menus to create The Culinary Collective, which includes chef Mashama Bailey from The Grey in Savannah; Sarah Grueneberg, chef-partner of Monteverde Restaurant & Pastificio in Chicago; Kwame Onwuachi of Tatiana fame in New York and Dōgon in Washington, D.C.; and Mike Solomonov from the highly celebrated Zahav in Philadelphia. Harrison Ginsberg, master mixologist and renowned bar director of acclaimed New York City cocktail bar Overstory, adds his expertise behind the bar with craft cocktails inspired by all four chefs' dishes coming to the in-lounge menus starting later this month. "With help from our Resy chef partners, we've brought together a group of some of the most exciting culinary minds in America to create incredible menus, available all in one place for the first time ever," Hendley said. "You'd be lucky to make it to each of their celebrated restaurants across the country, but now visitors to our Centurion Lounges will be able sample dishes created by these chefs." Onwuachi's dishes will include Suya Short Ribs and Tamarind Ice Box Cake. Examples of dishes from Bailey include gluten-friendly Paprika Chicken as well as a torched Espresso Crème Brûlée. Dishes diners can potentially expect from Solomonov include Pomegranate Glazed Salmon topped with Tabbouleh, as well as Charred Broccolini with Kashkaval Cheese and Lemon. Grueneberg's dishes will include vegan Lemony Orzo with Artichokes and Dill, as well as a Grilled Corn and Cucumber Salad with Avocado and Cilantro Salsa Verde. Ginsberg's elevated and imaginative cocktails will include The Centurion, a vodka-based drink with yuzu, soda and lime that has a touch of sweetness, plus a non-alcoholic option, The Green Tea Tonic, made with green tea, lemon, grapefruit and a botanical non-alcoholic spirit. The dishes from the Culinary Collective will make up nearly half of the menu at the U.S. lounges and will rotate seasonally and vary by lounge.
Los Angeles Times
7 days ago
- Entertainment
- Los Angeles Times
Pacific Wine & Food Classic shares ‘sips and bites' lineup for Newport Dunes event
One hundred wine purveyors and more than 30 restaurants will participate in this year's Pacific Wine & Food Classic on Sept. 20 at the Newport Dunes Waterfront Resort. The 2025 line up was revealed earlier this month with 2024 and 2025 James Beard finalist Strong Water Anaheim among the local restaurants serving sips and bites at the annual outdoor event. 'This year, we're rolling out the red carpet for our very own 'restaurant royalty' — the many local chefs and restaurants that play a role in shaping Southern California's vibrant food scene,' Pamela Waitt, Pacific Wine & Food Classic founder and OC Restaurant Assn. president, said in a statement. For the 8th consecutive year, the culinary event will celebrate Orange County's food and beverage industry and mark the end of summer with an outdoor, all-inclusive, food festival full of indulgences. Participating restaurants this year include Baba G, Bosscat Kitchen & Libations, Cambalache, Chelas Mexican Kitchen, City Cruises, Crema & OC Baking, Cucina enoteca, Descanso, Ellie's, Farmhouse at Roger's Gardens, Five Crowns, Great Maple Restaurant, JARS Sweets & Things, Lola's by MFK, Miss Mini Donuts, Paséa Hotel & Spa, Prego, Puesto, Rancho Capistrano Winery, Rangeen Kitchen, Red O, Rise Rooftop Lounge at the Westin Anaheim Resort, Salt & Lime Modern Taqueria, Scratch Bakery Café, SideDoor, Soho Taco, Sol Cocina, Strong Water Anaheim, Ten Sushi Cocktail Bar, the Crack Shack, the Mayor's Table, the Tea House on Los Rios, the Yellow Chili, Trevor's at the Tracks, Wahoo's Fish Tacos and Westwood Steak House. Guests can also look forward to a 20-foot hand-crafted charcuterie experience from Lover Boards and Melissa's Produce, as well as the Paso Robles Grand Wine Experience. This year the festival will also introduce the Dessert Garden, a 'strollable sweet oasis' where creative desserts and pastries will be served. A Mixology Masters Lounge will feature premium pours and craft cocktails, while a Bubble Bar from Hi-Times Wine Cellars will highlight bubbly and beer. Strong Water Anaheim, which was nominated for a James Beard Award in the category of 'Outstanding Wine & Other Beverages Program' the last two years will lend some of its tiki vibes to the event with a signature Birds of Paradise cocktail. 'Every year, the Pacific Wine & Food Classic brings people together in the most delicious way possible,' said Waitt. 'It's a celebration of our local culinary talent, our love for connection and the joy of sharing unforgettable moments with others.' Pacific Wine & Food Classic will take place Saturday, Sept. 20 at Newport Dunes Waterfront Resort,1131 Back Bay Drive, Newport Beach. General admission tickets for entrance at 2 p.m. are priced at $199, while early entrance tickets for entrance at 1 p.m. are priced at $250. Guests must be at least age 21 with valid ID to attend. For tickets visit
Yahoo
16-07-2025
- Business
- Yahoo
‘Become nearly impossible': Beloved Portland restaurant Higgins sends distress signal
PORTLAND, Ore. (KOIN) — After three decades of serving award-winning farm-to-table fare, Higgins Restaurant is begging customers to come back. 'Our beloved restaurant is on the brink,' the owners said in a . 'While our menu is still the same James Beard quality, downtown Portland has changed.' Co-owners Greg and Paul Mallory cited declining tourism and record-high office vacancies as reasons their business is struggling. Intel now expected to lay off over 2,000 Oregon employees 'For independent restaurants like ours, who've poured everything into this city for decades, it's become nearly impossible to keep going,' they said. The news,, comes just after a CNBC ranking called Oregon one of the worst states for business. Last week, , , and the . In May, business owners surveyed by Downtown Portland Clean & Safe reported feeling optimistic about efforts to revitalize the area. Still, only about one in four reported revenue increases over 2024. 'We're proud of what we've built over 30 years,' the co-owners said. 'But unless things change, we may have to say goodbye.' Close Thanks for signing up! Watch for us in your inbox. Subscribe Now Chef and co-owner Greg Higgins was named best chef in the 2002 James Beard Awards. The restaurant is known for promoting Oregon produce as well as local beer and wine. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
