Miscellaneous

🍵 Marylebone's Boxcar Bread & Wine partners with KOMA from Kyoto for a festive matcha collaboration in December. Two limited-edition drinks feature 100% organic matcha from Uji, Kyoto. The KOMA Yuki includes white chocolate and nutmeg, while the Matcha Dream blends matcha with jasmine tea and rose water. Personalize with matcha, Irish cream, or gin. Matcha gifts and sets available, beautifully packaged in Japanese style. Enjoy the special menu from December 1-31.

🛫 Alex boards a Qatar Airways flight, discovering how to score a premium economy seat on an airline without such a class. Paul experiences a positive change of heart towards United Airlines, reminiscent of a Christmas miracle. SeatGuru bids farewell, with AeroLOPA as a potential substitute. Alex recounts being denied boarding at Hanoi airport. Merry Christmas and happy holidays! See you in 2026!

🍽 Bret Thorn, senior food & beverage editor at Nation’s Restaurant News, has shaped F&B coverage since 1999. He previously worked in Thailand and wrote for The New York Sun (2005-2008). Thorn studied history at Tufts University and French cuisine at Le Cordon Bleu. He contributed to the Oxford Encyclopedia (2012) and won the Jesse H. Neal Award (2006). Thorn, residing in Brooklyn, has explored Asian cuisines extensively, especially Thai.

🍽 Restaurant Hospitality, established during Prohibition in 1919, has merged with Nation’s Restaurant News. The integration strengthens resources for over 1 million U.S. restaurants, compared to 40,000 in 1919. Despite challenges over the past five years, independent restaurants remain vital, inspiring the industry. Visit NRN’s platform for insights and strategies, bolstered by the combined legacy and innovation of both publications.

📖 Joanna Fantozzi, Senior Editor at Nation’s Restaurant News since August 2021, has over seven years in the restaurant industry. Her journey includes roles at Insider and The Daily Meal. She holds degrees from The College of New Jersey and the Craig Newmark Graduate School of Journalism. Joanna's work also appears in The New York Times and Forbes. As a moderator at industry events like MUFSO, her insights impact food and cultural discourse.

🎨 In rural Wisconsin, an artist reflects on the transformative power of creating art in personalized spaces. This year involved crafting 20 portraits, leading to a sense of ownership marked by graphite and charcoal smudges. The emphasis is on the value of well-loved spaces with character, as seen in spaces like Morning Glory Farm. Mixing antiques with new elements is key for a vibrant atmosphere. Embrace messiness for authentic creativity.

🌳 SCP Hotels launched Wild Wellness, focusing on immersive nature-based experiences in Costa Rica, California, Colorado, Hawaii, and Oregon. Notable offerings include the Sonic Re-Wilding at Corcovado Wilderness Lodge and Pacific Pulse Reset in Laguna Beach. SCP Hotels have also partnered with Japa Health and Anima Mundi Herbals to enhance guest wellness. Specially designed Peaceful Rooms in six hotels offer tranquility, utilizing non-toxic materials and wellness amenities to minimize digital distractions and promote relaxation.

📖 Hospitality ON offers exclusive content and job opportunities weekly. Members gain access to an extensive ecosystem encompassing expert insights and more. To unlock the remaining 80% of premium information, users are encouraged to subscribe.

📖 Author Priyanka C. Agarwal has contributed to The South China Morning Post, SilverKris, Her World, The Michelin Guide, and Time Out. She has developed content for brands like Sentosa, Mediacorp Special Projects, and IKEA. Her areas of expertise include food, drink, wellness, luxury, and travel.

🍱 The Seafood Ristorante in St Andrews launches a new Autumn/Winter menu on November 20th. 🍽️ Executive Chef Davy Aspin emphasizes responsibly sourced seafood and local ingredients. Highlights include Orkney Scallops and East Neuk Lobster Spaghetti. The à la carte and set lunch menus offer flexibility, with lunch priced at £40 for two courses or £45 for three. Available 12pm-2:30pm daily, the menus reflect Scotland's seasonal bounty. Reservations at www.theseafoodrestaurant.com.