#european-bar-guide

#european-bar-guide

"It's exploding! 253 bouillon restaurants have opened in France in four years," Bernard Boutboul, a restaurant consultant, told AFP.

"Alchemy by Loews is about elevating the everyday ritual of enjoying a beverage into something quietly memorable," said Grant Hewitt, Vice President Beverage, Loews Hotels & Co. "Every detail, from aroma and temperature to glassware and texture, is considered with intention. The result is an experience that feels personal, artisanal, and deeply rooted in hospitality."

Hall's oats felt like a parfait with a lovely mix of textures. The presentation was nice, too. Drummond's overnight oats were good, but Fuller's impressed me the most and looked amazing.

The Bright Star Restaurant, founded in 1907, is one of Alabama's oldest restaurants and a landmark in the historic mining town of Bessemer. The James Beard Award-winning institution is known for its Greek-influenced steakhouse menu, especially its famous broiled snapper and tender steaks, all served in a grand, old-world dining room.

Rome is famed for its rich history, iconic ancient landmarks, and delicious cuisine. When you're not working from an internet cafe or coworking space, you'll find yourself stepping back in time at the Colosseum or tucking into local cuisine.

The Berliner donut, a round, jam-filled doughnut, is made from lightly sweet yeast dough and is typically finished with powdered sugar or icing. Traditional fillings include jam or citrusy marmalade, while modern versions may use cream or chocolate.

The painting in question was gifted to the Inn's late founder Helmuth Deetjen by the late, celebrated local artist George Choley. This particular Choley painting had been in the same place since the 1980s, undisturbed, and a symbol of continued historic preservation.

Chintemani is looking to blend a respect for tradition with a modern approach to Mediterranean food, featuring a menu that leans heavily Turkish.

The act of scooping up leftover sauce, oil, or butter from your dish with bread is so ingrained into Italian culture that there's actually a name for it: Fare la scarpetta, which translates to 'make the little shoe.' The bread, which is dragged around the plate to collect every last bit of flavor, is a cherished part of the dining experience in Italy.

Shoreditch is becoming something of a burger hub, with various popular burger joints like Meat Stop and Dumbo establishing their presence in the area.

In summer 1936, the French government passed a law that mandated paid holiday, a move that kickstarted the exodus of northerners to the Med every August, and it became a true emblem of the French vacances.

In Italy, the most common topic mentioned as a source of national pride was culture and the arts. These were cited by 38 percent of respondents, more than any other place. An Italian woman who took part in the survey said she was proud of 'the works in the churches, paintings, sculpture ... most places in Italy have something beautiful.' An Italian man said that 'Italy is an open-air museum.'

Italian food products and cuisine have infiltrated just about every corner of the globe, but nothing compares to trying classic Italian dishes at their source-and there's so much more than pizza, pasta, and gelato. Don't expect to find the same dishes on menus all over the country. From carbonara in Rome to the best street food in Palermo, each Italian region has its own recipes.

It's hard to name the best cities in Europe-there are so many great bustling hubs (not to mention charming small towns) spread across a relatively small continent, making it more a question of what you're looking for. Sure, some travelers just beeline to the best-known landmarks, eager for the chance to cross Rome's Colosseum or Paris's Eiffel Tower off their list. But we're in favor of taking a step back and asking yourself what you're most interested in.

Chef Masa Ikuta brings serious classical training honed under Bruno Verjus at Table and Stephane Jego at L'Ami Jean to his own tasting menu restaurant in the 11th arrondissement. The cooking is confidently French-Japanese, moving from sardine churros with Cantabrian anchovy cream to veal brain tempura styled after shirako to a perfectly grilled lamb rack with smoky harissa.