R
OOFTOPBEEHIVES
Urbanbee-
hivesarepoppingup like toastallacross the
globe.Everyone from individualhomeowners to
resorts israisinghoneybees, somerightamid the
urbanhubbubof trafficandskyscrapers.
Fortnum&Mason, smack-dab in theheartofLon-
don,has itsownrooftopbeehives—granted,
thesestand6 feethighandaremadeofsolidoak
withgoldandcopperflourishes—hosting thou-
sandsofCarnarolabeeshailing from the Italian
Alps,whohelp in theproductionof thecompany’s
veryownbrandedhoney.
fortnumandmason.com
S
AMARBySTEPHAnPylES
Chef StephanPyleshashit the culinary jackpot
againwithSamarbyStephanPyles, anexotic
diningden indowntownDallaswithSpanish,
EasternMediterranean, and Indian influences.
Pylespulls it all together impeccably, giving
patronsaglobal tasteof hismany travelsand
talents.Ahookahattendant stands ready
toassistwith someafter-dinner relaxation.
samarrestaurant.com
T
AJBOSTOn
Taj Boston’sSunday
ChampagneBrunchBuffet ($66 foradults), set
fromApril toOctober in theglassed-inaerie
with stunningviewsof thePublicGardenand
cityscape, deliversall things festive. Themed
displays include chilled seafood, artisanal
cheeses, anda carving stationwith roasted rib
eyewithBearnaisesauce—not tomention
pastrychef SusanLagalle’sartisticdessert
fantasybuffet. tajhotels.com/boston
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FOODANDWINE
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FALL 2010
celebratedliving.com
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