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ThestylishThompsonHotels
groupopens itsfirstacross the
Atlanticwith thenew
BELGRAVES
inLondon.Vintageaccentsmeet
modern furnishings in the85-
roomBelgravianeighborhood
hotel, featuringahideawaybar
in the libraryand, off the lobby,
thebustling
HIX BELGRAVIA
,
inspiredbychefMarkHix’s trav-
els fromaround theworldspan-
ningSpanishhamandOrkney
scallops. thompsonhotels.com
WhileEurope
salivatesover
Scandinavian food,
Americandinersare
hungry formodern-
izedSouthern food
thatpayshomage
to traditionwhile
boosting ingredient
quality. InNewYork,
chefMarcusSam-
uelssonveered
fromNordic fare to
open
RED ROOSTER
(redroosterharlem.
com) inHarlem,
featuringglobally
influencedSouthern
dishes likebassand
gritswithchorizo
andgreen salsa
.
InDallas, the vintage-styled
SISSY’S SOUTHERN KITCHEN AND
BAR
(sissyssouthernkitchen.com)
serves pork T-bones, soon-to-be-
legendary fried chicken, andGulf
shrimp andgrits. The seafoodof
thePacificNorthwestmeets the
wildgame traditionof the South
at
THE PARISH
(theparishpdx.
com) inPortland, Oregon, with
blackenedhalibut, friedquail, and
rabbit hash. And inMiami, former
TopChef contestant JeffMcInnis
opened
YARDBIRDSOUTHERN TABLE
AND BAR
(runchickenrun.com)
including sweet-tea-brined ribs, a
friedgreen tomatoBLTwithpork
belly, and a fried chicken recipe
that takes 27 hours toprepare
.
Chef Jean-GeorgesVong-
erichtenchecks into
THE
ST. REGISMEXICO CITY
with
hisnew
J&G GRILL
, featur-
inggrilledmeatspaired
withboldcondiments—
thinkNewYorkstrip
toppedbycorn, jalapeno,
and lime.The189-room
hotel is located ina31-
storyhigh-risebyarchitect
CesarPelli on fashionable
Paseode laReforma.
stregis.com/mexicocity
Board
and
Bed
TRENDS
Foodie Frenzy
SouthernComfort
