City of freeways and traffic jams, sprawling Los Angeles can be hard to navigate without a knowledgeable guide. To help you on your way, expert concierges from three luxury hotels in Los Angeles give their guides to the city’s delights and advise you on what to avoid.
Sharing their knowledge are:
Adam Schon, who is the lead concierge at Thompson Beverly Hills
Tara Goldsborough, concierge at the Mondrian hotel in West Hollywood
Alex Niezgoda, concierge at the Hotel Bel-Air.
I’m new here. Tell me something interesting about Los Angeles.
Adam: Los Angeles is a fascinating city made up of hundreds of smaller cities and communities, which makes it endlessly interesting to explore. From the chill beachside bars of Marina del Rey, to the quaint cobblestone streets of Pasadena, you can never run out of places to have an adventure here.
Tara: You can go skiing and go to the ocean in the same day.
Alex: Los Angeles averages 329 days of sunshine per year. No wonder we’re all in such a good mood!
I want to see a current exhibition – which one do you recommend?
Alex: The Annenberg Space for Photography is LA’s newest museum and its current exhibition “Who Shot Rock & Roll” captures moments, public and private, of the most iconic rock & roll stars.
A WINK and a nod. A scratch of the nose and maybe even a secret handshake might have done the trick a month or two ago.
Until now, if you didn’t know about Pearl Cafe’s in-the-kitchen diner upstairs or if you didn’t “like” it on Facebook then you probably weren’t on the list.
Now the secret is out, and Daniel Lewis and his gang of savvy operators have the whole formula working smoothly.
The idea is you sit around the chef’s kitchen bench (a fabulous slab of honed, pre-loved marble), lethal meat slicers nearby, bottles of wine uncorked for trying, platters of cured meats at the ready, and graze and chat and sip and chill.
And watch whatever fresh produce spilling out from baskets, bowls and crates be transformed into a something simple, honest and worthy.
That’s The Servery, an intimate little nest of space with more patina on its brick, and copper and timber surfaces than a Dordogne kitchen, and with as much warmth and personality.
We perch on high bentwood stools while the charming sommelier talks us through a few wines by the glass.
Meanwhile, a platter of jamon arrives with relish made in-house, then a fabulous pile of runny French cheeses, baguettes and giant bowls of cheese-laden parsnip soup.
Lunch Atop a Skyscraper, one of the most recognisable photographs of the 20th century, celebrates its 80th anniversary today.
The image depicts 11 construction workers casually enjoying lunch while perched on a girder 69 floors above the streets of Manhattan. Taken on September 20, 1932, the shot captures the spirit of New York like no other. At this time, one in of every four New Yorkers was unemployed as the city plunged into financial crisis during the Great Depression. Despite this huge-scale construction projects, begun during the boom years of the 1920s, were finally nearing completion.
The world-famous black-and-white photograph was taken during the construction of the RCA Building (later renamed the GE Building in 1986), which forms part of the Rockefeller Centre. Captured by photographer Charles C. Ebbets, the image first appeared in the New York Herald Tribune on October 2, 1932 and has grown in popularity ever since.
The company’s design team, working with The Andy Warhol Foundation for the Visual Arts, created four different labels in vibrant combinations such as pink and teal for the tomato soup that went on sale this month.
“This is not something that we do everyday,” said Liesl Henderson, director of communications for Campbell’s Soup, adding that the Warhol Foundation was very protective of the artist’s legacy.
“But we’ve maintained a collaborative relationship with the Warhol Foundation over the years, and there’s a fascination, it seems, with all things Warhol.”
Two new research reports reveal high traveler expectations for travel-related mobile services and present opportunities for airlines and airports to generate ancillary revenue while providing best-in-class customer service.
The rapid proliferation and capabilities of mobile technology in recent years has made smartphones and other mobile devices as important to travelers as credit cards and identification. Of the 2,600 business and leisure travelers surveyed by FlightView Inc., 80% use a smartphone and more than 35% use a tablet and/or laptop while in the air.
Today’s travelers want to access timely, relevant day-of-travel information via their mobile devices to help smooth travel disruptions and aid better decision making. Also, they are more comfortable with self-service options since it’s often faster and easier to access information or complete transactions online than to wait in an actual line to speak with a live person.
Here’s how airports and airlines can keep travelers happy by providing the information they want while generating ancillary revenue that keeps balance sheets in the black.
What airlines and airports can do today.
With airports and flights more crowded than ever coupled with extreme weather events, travel disruptions are all too common. Keeping travelers informed about delays or other events lets them act immediately to lessen the negative impact, reduce their stress, or even improve their experience. What information is most valuable to travelers that airports and airlines can deliver via mobile devices?