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    A Paris Restaurant With Live Jazz and Soaring Ceilings

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    Plus: a new oceanside hotel in Mexico, murta berries and more recommendations from T Magazine.Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we share things we’re eating, wearing, listening to or coveting now. Sign up here to find us in your inbox every Wednesday, along with monthly travel and beauty guides, and the latest stories from our print issues. And you can always reach us at tmagazine@nytimes.com.Stay HereA New Rosewood Hotel on Mexico’s Pacific CoastThe Premiere Beachfront Studio Suite, which overlooks the Pacific Ocean, at Rosewood Mandarina on Mexico’s Riviera Nayarit. Courtesy of Rosewood MandarinaThe expansion of Riviera Nayarit — a roughly 200-mile stretch along Mexico’s Pacific coast, about an hour drive north of Puerto Vallarta — continues this week with the opening of Rosewood Mandarina. The 134-room hotel occupies a verdant, densely forested 53 acres interspersed with farmland, and has views of both the Sierra Madre Occidental Mountain Range and the ocean. The environment was central to the interior design, says Caroline Meersseman, a principal at the New York-based studio Bando x Seidel Meersseman. “Ninety-five percent of the rooms face the ocean,” she says. “We used as many windows and mirrors as possible to bring the exterior inside.” Aside from the natural beauty, Meersseman and her team found inspiration in the region’s Indigenous Huichol and Cora cultures. Mexican contemporary artists were commissioned to create the decorative pieces and furniture found in every guest room, such as the sculptural ceramic lights by Salvador Nuñez that resembles the native peyote cactus, each one painted to reference Huichol art and craft; and a series of abstract murals based on traditional Huichol fairy tales by the Guadalajara painter Maryan Vare. The hotel’s primary restaurant, La Cocina, will be another nod to the region, with seafood (ceviche with jackfruit, lobster tacos, spiced prawns) caught from the Pacific, a few steps away. Rosewood Mandarina opens May 8; from $1,000 a night; rosewood.com.In SeasonThe Crunchy Red Berry That’s a Celebration of Autumn in ChileLeft: at Boragó, a restaurant in Santiago, Chile, the chef Rodolfo Guzmán serves an autumnal dessert of fresh murta berries, Patagonian rhubarb and sheep’s milk ice cream. Right: at Crocadon, an organic farm and restaurant in Cornwall, England, rows of 12-year-old murta bushes thrive.Left: courtesy of Boragó. Right: courtesy of Crocadon Autumn in Chile signals the arrival of murta season, when ancient wild berries — known variously as murtilla, Chilean guava or strawberry myrtle — flood the country’s southern landscapes. Fragrant and floral, with a texture somewhere between a crisp blueberry and firm apple, murta has long been treasured across Chile for both its distinct flavor and nutritional value. At Amaia in Maipú, a suburb of Santiago, the chef Iván Zambra, a champion of Indigenous Chilean foodways, favors murta berries for their crunchy texture and natural acidity. From March through May, Zambra showcases fresh red murta in vibrant herb salads and a tartare. To preserve the season’s bounty, he steeps the berries to make syrups and jams, capturing their essence for year-round dishes like murta panna cotta with yogurt semifreddo and lawen, a traditional herbal infusion intended to soothe colds and ease stress. At Boragó in Santiago’s Vitacura neighborhood, the chef Rodolfo Guzmán sources murta — including a rare white variety he serves fresh as a condiment or predessert — through an expansive network of southern foragers. He resists preserving the berries whenever possible. “When you preserve them, you lose the soul,” he says. Though his team occasionally ferment or dehydrate murta to layer flavor into broths, they most often present the fruit at its aromatic peak. This season, Guzmán is debuting a dessert that pairs murta with tangy Patagonian rhubarb and rich sheep’s milk ice cream. “It’s about honoring the momentum of the land,” he says. Murta has found its way into gardens and farms in Italy, New Zealand and parts of Britain (at Crocadon, an organic farm and restaurant in Cornwall, the chef Dan Cox serves strawberry myrtle with sorrel sorbet, anise hyssop oil and fresh sorrel leaves), but Guzmán notes that the Chilean variety retains a unique flavor. “You want to grab that personality and allow it to accent all the other ingredients,” he says. “When it’s fresh, it’s just pure magic.”Gift ThisEmbroidered Bed and Table Linens Created in Collaboration With Laila GoharLeft: a Laila Gohar x Vis-a-Vis place mat and napkin, photographed at Philip Johnson’s Glass House in New Canaan, Conn. Right: a top sheet made using the point de noeud embroidery technique.Pia RiverolaThe New York-based artist Laila Gohar and Véronique Taittinger, the owner and artistic director of the bespoke linen company Vis-a-Vis Paris, are launching their first collaboration, a 13-piece collection of hand-embroidered bed and table linens that draw on traditional techniques. A pleated duvet cover took nearly 500 hours to complete, while the intricate point de noeud style of embroidery on the collection’s top sheet was once used by 15th-century French nuns. Gohar’s penchant for whimsy emerges in the form of a scalloped tablecloth embroidered to look as if a handful of multicolored beans had been scattered onto its Belgian linen surface. For those worried about the practicality of using such delicate pieces on a regular basis, Taittinger says that upkeep is surprisingly simple: “Avoid the dryer, but they can be machine washed. The more you use them, the better they get.” From $55, modaoperandi.com.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More

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      A Guide to New, and Creatively Designed, Restaurants in New York City

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      Visitors should at least peek into some of these spots, including a sushi restaurant with a 2D interior and a Baz Luhrmann-owned joint with major medieval vibes.May brings thousands of visitors to New York City for art and design fairs and related events. The largest and most established include two major art fairs, Frieze New York (Thursday through Sunday), and TEFAF New York (Friday through Tuesday), the NYCxDesign Festival (May 15-21), the International Contemporary Furniture Fair (May 18-20) and a new design fair, Shelter by Afternoon Light (May 17-19).But fairs and galleries aren’t the only places to see remarkable design in the city. Restaurants, for example, have become as serious about design as they are about the food (and sometimes even more so). Hundreds of dining establishments opened last year in New York City, many of them featuring impressive art, flattering lighting, high-end finishes and furnishings and, of course, at least a few Instagram-worthy backdrops.The ones highlighted below have opened in the past year. They were not chosen for their culinary or cocktail offerings but for their standout design, with interiors that are intriguing and engaging. Some were designed by professionals, others by industry veterans taking matters into their own hands, and one by a film industry power couple. Scoring a coveted reservation during a time when leagues of art and design types flood the city will probably not be easy, but a curious visitor might be allowed to pop in for a peek.Clemente BarThe interior of Clemente Bar, a new bar above Eleven Madison Park, was inspired by Kronenhalle, a wood-paneled restaurant in Zurich.Jason VarneyThis intimate bar above Daniel Humm’s Eleven Madison Park has garnered buzz for its original art, created by the man for whom it was named, Francesco Clemente. But it was Brad Cloepfil of Allied Works, the architect responsible for the 2017 redesign of the three-Michelin-starred restaurant, and Rachel Massey, his associate principal, director of interior design, who created the interiors.When Humm approached Cloepfil about designing a bar for Clemente’s works, he cited Kronenhalle, an elegant, old soul of an establishment in Zurich, as potential inspiration. Kronenhalle’s restaurant has wood-paneled walls clad with pieces by the likes of Marc Chagall and Joan Miró.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More

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      Ex-Disney Worker Who Hacked Menus Gets 3 Years in Prison

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      The fired employee admitted that he changed prices, added profanity, and altered menu items so they appeared to be free of certain allergens.A former employee of Walt Disney World who hacked into menus used by its restaurants and edited them — changing prices, adding profanity and altering listed allergens — was sentenced to three years in prison by a federal judge in Florida this week.None of the changes, including falsified information about food allergens that could have been harmful to visitors, ever appeared before the public, according to court records. The menu alterations were caught and court records show that none of the changes ever reached the printing stage.The former employee, Michael Scheuer of Winter Garden, Fla., was sentenced on Wednesday in federal court in Orlando, Fla., after pleading guilty in January to one count of computer fraud and one count of aggravated identity theft.Mr. Scheuer, 40, was ordered to pay restitution of about $620,000 to Disney and $70,000 to the unidentified software company that provides Disney with its menu creation program.While court documents do not mention Disney World, menus that were entered into evidence in Mr. Scheuer’s case are from the hundreds of restaurants at Walt Disney World in Orlando.Disney World representatives did not respond to messages seeking comment.In early June 2024, Mr. Scheuer had returned from paternity leave, court documents show. A few days later, he had an argument with a supervisor about menu creation, according to the documents, and he was told that he would be suspended.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More

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      Connecticut Shell Recyclers Are Helping Oysters

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      Summer in New England means lobster rolls, fried seafood and, of course, freshly shucked oysters.But there’s a problem. Those empty shells usually end up in a dumpster instead of back in the water, where they play a key role in the oyster life cycle. Oyster larvae attach to shells, where they grow into adults and form reefs that improve water quality, prevent coastal erosion and create habitat for other marine life.Two men in Connecticut are working to fix that. They’ve started a statewide program to collect discarded shells from local restaurants, dry them and return them to Long Island Sound for restoration projects.50 States, 50 Fixes is a series about local solutions to environmental problems. More to come this year.“We fill that missing piece,” said Tim Macklin, a co-founder of Collective Oyster Recycling & Restoration, the nonprofit group leading the effort.It’s one of several shell recycling programs that have emerged to help reverse the steep decline in oyster populations along U.S. coastlines, a drop that experts largely attribute to overharvesting, habitat degradation and disease. Some of the largest programs process more than a million pounds of shell each year.Tell Us About Solutions Where You Live More

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      From peppercorns to plastic forks: US businesses that rely on Chinese products reel from Trump tariffs

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      Chang Chang, a Sichuan restaurant in Washington DC, was already noticing that some of its business had dropped off after tens of thousands of federal workers living in the area lost their jobs. But the recent tariff rate hikes mark an even greater blow for the restaurant.Sichuan peppercorns, which create the signature numbing spice of the regional Chinese cuisine, along with other ingredients, face an at least 145% tariff after last week’s tit-for-tat trade battle between China and the United States. The steep rate is an existential threat for restaurants across the country that rely on specialty ingredients imported from China to craft the authentic flavors of their dishes, said operators who were blindsided.“We’re really worried,” said Jen Lin-Liu, the director of events for Chang Chang. The restaurant is part of the Peter Chang restaurant group that operates a dozen Sichuan restaurants across Washington, Virginia and Maryland.The restaurant group sources meats and vegetables from local farmers, including an Amish community in the Finger Lakes region that supplies its shiitake mushrooms and organic pork. Still, it is dependent on imported items such as fermented chili peppers and soy sauce, which give the dishes their unique taste.“Some of the products that we need just do not exist in the United States,” Lin-Liu said.The cost of other items is rising as well. “There are increases in any supply you can think of, from takeout boxes to printer paper to menu printing paper,” she said, adding that if the tariff rates stick, the price of a $20 dish may rise to $35 or $40.View image in fullscreenGeorge Chen, the chef who created Eight Tables, a fine-dining restaurant in San Francisco, said that while some of the items on his menu may be replaceable with options from Taiwan, it undermines the integrity he’s put into sourcing the unique ingredients for his dishes.“Replacements disrupt complex long-term relationships,” explained Chen. “It took me years to find the special spice vendors or the organic tea farmer in China from my many years living and working there.”Eight Tables is part of a larger marketplace called China Live, which includes a dining hall, a cold-drinks bar and a shop that sells wares including chopsticks, glass tea mugs and pots.“The area most concerning is our retail platform,” said Chen. For those items, “it’s not possible to re-order at the tariff rates”.For direct importers, like the Mala Market, an online shop, the tariffs on Chinese products threaten its entire business model. Sichuan peppercorns are popular on the site, but it also sells a number of items produced in their original region using traditional methods. The owner, Taylor Holliday, calls these “heritage products”, which include soy sauce handcrafted in Zhongba, fermented soybeans aged for three years in Sichuan and sesame paste stone-ground in Shandong.“These are products which have been made in that exact area for hundreds if not thousands of years,” said Holliday. “They have such a history, there’s no way these products can be made anywhere else.”While part of Holliday’s business supplies wholesale items to restaurants around the country, the majority of its orders are from home cooks.“A lot of our customers are people who have a cultural or emotional attachment to China,” Holliday said. “It’s more than just the food, it’s a cultural attachment to these products.”EMei, a Sichuan restaurant in Philadelphia, sources not only its peppercorns from China but also items such as chopsticks and plastic cutlery for takeout orders. Similar to many Chinese restaurants, delivery is a major part of the restaurant’s business.“So far, this is the main impact for us,” said Dan Tsao, the owner of EMei, who said the tariff hikes add about $1 to $1.50 to each delivery order.The tariffs may also create a supply issue for these items.“Importers are pausing more of their orders from China. They think 125% is crazy,” Tsao said.While the restaurant sources many of its ingredients from local farmers, it still relies on some imports from other countries. It orders broccoli from Mexico, shrimp from Ecuador and rice from Thailand. Rice is especially critical; the restaurant runs through a supply of about 200 pounds each night, Tsao said. Since Donald Trump’s “liberation day” announcement earlier this month, the price per pound has already risen more than 25%.View image in fullscreenThe frenetic nature of the tariff policy shifts has left owners and suppliers cautious about which steps to take and how to plan for the future.Tsao has plans to open two more restaurants later this year and has noticed some construction estimates for renovations rising. Most of the building materials come from China, too.“I’m hesitating now,” he said. The possibility of a recession while the prices of supplies and renovations keep going up may change his calculation. “There will be all these ripple effects on the system and there’s so much economic uncertainty,” he added.Holliday said she has one container of product already on the way from China that is scheduled to clear US customs in about five weeks, but will not raise prices until she is forced to.“I’m praying that something happens by then,” she said. But if it doesn’t, she’s resigned to paying the tariffs.“There’s no other way we can run our business,” she said. More

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      Fedora Returns to the West Village for an Encore. Again.

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      After closing in 2020 following a revival by Gabriel Stulman, it’s now backed by the partners of St. Jardim.OpeningFedoraThe Village, West and Greenwich, are neighborhoods that hang onto historic restaurants. They may close, but then someone rides to the rescue. Dante, Waverly Inn, Minetta Tavern, Figaro and, with an encore, Fedora. Gabriel Stulman revived it for 10 years, until 2020. Now the partners from St. Jardim nearby, Andrew Dete and Christa Alexander, with Basile Al Mileik, St. Jardim’s wine director, have stepped in. They’ve refreshed the cozy interior, and are reopening it with a European-inspired menu by Monty Forrest from Le Rock, who’s offering asparagus tempura, pierogi with alliums and peas, tilefish in bourride, and black bass Provençal. The wine list leans French. The original sign still tips its hat to Fedora Dorato, the owner from 1952 until 2010.239 West Fourth Street (West 10th Street), 917-740-5273, fedoranewyork.com. DubuHausSharing the sprawl of 28,000 square feet with Howoo, a Korean barbecue spot, and soon to be joined by Musaek, all by Urimat Hospitality Group, DubuHaus specializes in tofu (dubu in Korean). It’s turned into soft tofu stews, dumplings, bibimbap and braised dishes, some forcefully spiced, though tofu doesn’t figure in every preparation. The setting is minimalist, designed to replicate a hanok, the traditional Korean home. (Opens Thursday)6 East 32nd Street, 917-509-5967, dubuhaus.com. Maison PasserelleHeather Willensky for Printemps New YorkLeafy, as in flooring, upholstery and other decorative elements, describes the new Printemps New York store and its dining options, most of which opened a couple of weeks ago. Now the pièce de résistance, the fine-dining component, is ready. Like the others, it’s the work of Gregory Gourdet, the store’s culinary director, who is including flavors from former French colonies in West and North Africa, the Caribbean and Asia for his menu. Salt cod fritters, grilled white asparagus with Creole cream, roast chicken with Moroccan condiments and, for dessert, coconut chiboust with makrut lime cover the territory, all rendered with French techniques. Even the inevitable New York strip speaks Creole with a Haitian coffee rub. (Thursday)Printemps New York, One Wall Street (Broadway at Exchange Place), 212-217-2291, maisonpasserellenyc.com. Banh Anh EmBanh Vietnamese Shop House on the Upper West Side, with seats still a challenge to score after five years, now has a downtown sibling (anh em means brotherhood or sisterhood). What distinguishes John Nguyen and the chef Nhu Ton’s latest effort is that the bread for the banh mi, a Vietnamese take on a French baguette, is baked in-house. The noodles for pho are also homemade. The space is larger.99 Third Avenue (13th Street), banhanhem.com. Little FinoTaking their cue from Italy, breakfast items like cornetti and a spinach frittata, followed by all-day snacks, small bites and sandwiches like a roasted artichoke, polenta tots, prosciutto and a chicken muffuletta, are served at this cafe and bar. It’s headed by Anthony Ricco, a chef in Andrew Carmellini’s NoHo Hospitality Group, and has been added to the ground floor of the William Vale in Brooklyn.The William Vale hotel, 111 North 12th Street (Wythe Avenue), Williamsburg, Brooklyn, 718-581-5900, littlefinonyc.com. We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More

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      Phuket, Thailand Has a Fine-Dining Scene That Rivals the Beach

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      Plus: the neighborhood to know in Athens, Japanese-made sunglasses and more recommendations from T Magazine.Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we share things we’re eating, wearing, listening to or coveting now. Sign up here to find us in your inbox every Wednesday, along with monthly travel and beauty guides, and the latest stories from our print issues. And you can always reach us at tmagazine@nytimes.com.Eat HereThe Restaurants That Make Phuket, Thailand, a Fine-Dining DestinationLeft: Terra, a new restaurant in Phuket, Thailand, serves Italian food in the former Ban Nai Hua Ang Mo (British Merchant Association) building, built in 1898. Right: Royd’s Phuket lobster tail with dipping sauce.Left: courtesy of House of Tin Baron. Right: courtesy of RoydLocated on the Andaman Sea at the entrance to the Strait of Malacca, the tropical island of Phuket, Thailand, has long been known for its splashy beach resorts. But lately, its food scene has become just as much of a draw. It was named a UNESCO City of Gastronomy in 2015 and has evolved over the past decade with a set of fine-dining destinations. The most recent addition is Terra, a modern Italian restaurant in a renovated 1898 Sino-Portuguese mansion built during the island’s tin-mining boom. It opened in January with two tasting menus featuring dishes like langoustine and shellfish emulsion with chestnut quenelles, and sole and sea urchin in an Amalfi lemon beurre blanc. It joins Royd, which in 2022 began welcoming visitors to a 12-seat table in a stylish 1970s shop house, where the Phuket-born chef Suwijak Kunghae riffs on traditional southern Thai cooking with dishes like tofu skin tart with smoked pig’s head and tamarind sauce, and squid with Phuket pineapple and southern Thai sour curry. At Pru, founded in 2016, the Dutch chef Jimmy Ophorst cooks dishes like durian and caviar, roasting the notoriously odoriferous Southeast Asian fruit, then turning it into a mousse that he garnishes with local roe. When you’ve had enough courses, try one of Phuket’s many small, inexpensive restaurants specializing in just one or two dishes. Krua Baan Platong uses local ingredients to produce Phuket comfort food like steamed pork belly with a southern Thai budu dipping sauce made with fermented anchovies; and Niyom Salt Grilled Duck is a simple roadside place serving juicy charcoal-roasted duck with a choice of spicy sour or tamarind dipping sauce.Wear ThisGlasses That Combine California Cool With Japanese CraftsmanshipLeft: a selection of Garrett Leight Blue Kinney and Hampton glasses in various hues. Right: Kinney sunglasses with their case and packaging.Courtesy of Garrett LeightWhen it comes to manufacturing quality eyewear, no one does it like the Japanese. But finding and trying on great pairs outside of Asia can be somewhat challenging. As a daily glasses-wearer, I’ve long relied on Mr. Leight, the limited-edition range of luxurious, Japanese-made pairs designed by Garrett Leight in collaboration with his father, Larry Leight, who’s best known for founding the brand Oliver Peoples in 1986. But now there’s a new, slightly less rarefied option if you’re looking to pick up a springtime pair of optical or sunglasses handcrafted on the archipelago: Garrett Leight Blue, which upgrades two of the company’s most popular, California-inspired silhouettes (the Kinney and the Hampton) with premium details like adjustable titanium nose pads, subtly filigreed metal arm-detailing and quality acetate that’s less likely to whiten or fade over time. Offered in a few off-kilter colors — think light pink or opal frames, with tinted, UV-protective lenses that have contrasting shades of deep oceanic blue or moss green — they’re also just plain fun, down to the cerulean faux snakeskin case that’s so bright it ought to prevent you from misplacing them. From $465, garrettleight.com.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More

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      In Ukraine’s Frontline Town of Sloviansk, a Taste of Normalcy Beckons

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      Serhii Kovalov doesn’t like sushi. Nor does the sushi chef at his restaurant in eastern Ukraine.But when customers started asking for it, Mr. Kovalov navigated both enemy shelling and ordinary supply-chain issues to get fresh fish for Philadelphia rolls to his frontline town, Sloviansk.Now, as Russian forces have drawn closer and life gets more bleak, many Sloviansk residents are weighing whether to flee. Not Mr. Kovalov. He’s determined to keep serving sushi to soldiers and civilians who are seeking comfort, sustenance or a taste of something special after more than three years of war.“I know I’m needed here,” the 30-year-old Mr. Kovalov said, gesturing at the restaurant and the town outside that has long been in Russia’s cross hairs. “So I stay.”Sushi has long been wildly popular in Ukraine, and for people in Sloviansk, this treat provides a sense of much-needed normalcy.When Sloviansk came under attack in February 2022 when Russia’s full-scale invasion began, sushi wasn’t even on the menu at Mr. Kovalov’s restaurant, Slavnyi Horod, or “Glorious City.”Serhii Kovalov, the restaurant’s owner, in front of an apartment he was living in with his wife when it was hit by a Russian missile in 2022.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More