When the going gets tough, Joseph P. Kennedy famously said, the tough get going. Where to is anyone’s guess. In times as tough as these, however, one can bet that at least a few of them are headed straight for the spa.

There, immersed in seaweed wraps, salt scrubs and hot stone massages, even recession-stressed executives from the likes of Bank of America (BAC), Wells Fargo (WFC) and Ford (F) can find relief from the dour headlines in The New York Times (NYT) and the dispiriting stock quotes in The Wall Street Journal (NWSA).

Spa-goers won’t just find serenity, however. They’ll also find sustenance, as the country’s best spas also are home to some of the country’s best cuisine. For a mind-erasing massage that’s followed by a palate-pleasing meal, look to TravelsinTaste.com [http://www.TravelsinTaste.com], which has chosen its three favorite culinary spa-resorts, where you can feed your soul and stomach with America’s best spa cuisine.

Montage

Laguna Beach, Calif.

Because it’s located beachside in Southern California, Spa Montage at Montage Laguna Beach is famous for its ocean-inspired spa treatments, including underwater massages, marine wraps and sea-salt scrubs. It therefore comes as no surprise that the resort also spotlights the sea at each of its three on-site restaurants, including Studio, its fine-dining mainstay. Serving modern French cuisine with California influences, Studio serves its guests spectacular ocean views from atop a 50-foot bluff overlooking the Pacific Ocean. The restaurant, which offers private open-air dining for up to 24 guests, specializes in seasonal dishes-like pan-seared John Dory served with semolina gnocchi, artichokes, English peas and mussel nage-using fresh ingredients from California’s ranches, farms, orchards and ocean waters. Because good food demands good wine, Montage employs eight certified sommeliers; serving Studio and the resort’s other venues, they can help you choose the perfect pairing for your meal or your massage from Montage’s international collection of more than 45,000 bottles and 2,100 labels.

Miraval

Tucson, Ariz.

From beside the Catalina Mountains in Tucson, Ariz., Miraval Arizona is a desert oasis that promotes balance with chi-pleasing spa services like acupuncture, reflexology and shiatsu. Consistently named the world’s best spa by Travel + Leisure (AXP) and Condé Nast Traveler, the award-winning resort is also home to award-winning cuisine at Cactus Flower Restaurant, which specializes in organic ingredients that match perfectly the natural components in its spa products. In fact, don’t be surprised if your facial features the same ingredients-ginger, prickly pears and even caviar-as your dinner. Because nutrition is front-and-center at Miraval, Cactus Flower serves food that is antibiotic-, hormone- and pesticide-free. Meat, dairy and sweets are served in moderation and organically grown produce, legumes and grains in spades. Thanks to dishes like pan-seared venison, however-served medium rare with turnip and parsnip puree, braised Swiss chard, asparagus and chipotle corn sauce-nutritious here is always delicious.

Canyon Ranch

Lenox, Mass.; Tucson, Ariz.; Miami Beach; and Las Vegas

With retreats in Massachusetts, Arizona and Florida, Canyon Ranch is synonymous with health and wellness thanks to its holistic approach to weight loss, physical therapy and fitness. Each Canyon Ranch location is staffed with registered dieticians, board-certified physicians, exercise physiologists and licensed therapists-all focused on the mind-body connection. In that spirit, services include not only the usual massages, body scrubs and facials, but also intensive nutrition counseling and meal planning services. Canyon Ranch isn’t all work, though. At the Canyon Ranch SpaClub in Las Vegas-a special Canyon Ranch outpost at The Venetian and The Palazzo (LVS), where luxury mingles with healthy living-there’s plenty of play, too. And, of course, plenty of food, which is appropriate since Canyon Ranch has published three of its own healthy-eating cookbooks. The spa’s on-site restaurant, Canyon Ranch Grill, serves healthy gourmet cuisine like the Bar 10 Ranch grass-fed roast beef sandwich and the Mongolian BBQ salmon, served with brown rice and stir-fry vegetables. Most notable, however, are the restaurant’s healthy beverages, which include homemade soft drinks and juices, as well as organic wines, beers and spirits, all of which are as sustainable as they are indulgent.

VEGETABLES AND CHEESES

CASTELVETRANO OLIVES   6

BOCCONCINI MOZZARELLA / CURED TOMATOES   7

HUMMUS / HERB GRILLED OLIVE BREAD   7

TRIO OF AMERICAN ARTISANAL CHEESES / HONEY COMB   7

TRUFFLED RISOTTO CAKES / REGGIANO   8

BUTTERMILK ONION RINGS   7

CP FRIES   7

FISH AND SHELLFISH

STEAMED MUSSELS / SAFFRON AIOLI / GRILLED SOURDOUGH   9

CRISPY CALAMARI / TOMATO / KALAMATA OLIVES   8

YELLOW FIN TARTARE / AVOCADO / YUZU VINAIGRETTE   10

PETIT CRAB CAKES / RED PEPPER REMOULADE   10

MEAT AND POULTRY

PROSCIUTTO / PROVOLONE STUFFED HOT CHERRY PEPPERS   6

TUSCAN MEATBALLS / CIABATTA TOAST   8

SESAME GLAZED PORK RIBS / ASIAN SLAW   10

KOBE BEEF SLIDERS / TRADITIONAL ACCOMPANIMENTS   10

FOIE GRAS AND BEEF POT STICKERS / THAI CHILI DIPPING SAUCE   9

SPICED CHICKEN WINGS / BLUE CHEESE FONDUE   9

MARINATED BEEF SKEWERS / ARUGULA SALAD   10

 _____________________________________________________________

For Dinner Reservations Please Call 702.632.5120

On a recent trip to Washington, DC, a local suggested we go to Zaytinya (pronounced Zay-teen’-ya), a hip Mediterranean/Middle Eastern fusion restaurant located in the heart of the Capital district at the corner of 9^th and G streets.  Under the direction of award-winning chef José Andrés with Mike Isabella (of Top Chef fame) as head chef, Zaytinya’s extensive menu offers an inspiring mix of contemporary Greek, Turkish and Lebanese cuisines - all served up in an equally inspiring setting.

Upon entering the restaurant, I was first struck by the high ceilings, massive windows and monochromatic white walls, booths and staircase - only offset by blue accent walls, carpet, and wood furnishings - giving Zaytinya an open, airy feel.   We first made our way to the bar, which was crowded and lively.  I was told that it’s a happening scene for after work drinks, dates and weekend outings, which I could believe as we sipped our cocktails and unwound amidst the buzzing of the patrons.

After a few drinks, we were escorted to our table, a quieter booth tucked behind the bar.   Our waiter explained that the menu is conducive to sharing several tapas-style dishes called mezze.  The Zaytinya web site refers to mezze as “party food, a meal meant for socializing.”  As a group of five friends who hadn’t seen each other in a while, this worked well for us. We ordered a medley of dishes, all beautifully presented and each one as delicious as the next. 

We decided to order a few vegetarian, seafood, and meat and poultry dishes.  First came the bread…warm, fluffy and hard to resist; I tried my best to stop after one.  The traditional Hommos (sic) spread was tasty, as were the Seasonal Mushrooms, which were sautéed with dates and toasted almonds.  The Krisa Lamb Chops - grilled lamb chops, smoked yogurt with caper-dill salsa - were tender and juicy.  The Octopus Santorini, grilled baby octopus marinated with onions, capers and split pee puree; and the Garides Me Anitho, sautéed shrimp with shallots, dill mustard and lemon juice, were both delicious dishes I would order again.  The Sea Scallops, served with a yogurt-dill sauce, were the group favorite - we ended up ordering a few more portions for the table. 

The wine list included a mix of Greek, Turkish, Israeli and Lebanese wines. We paired our meal with two Lebanese wines, a Sauvignon Blanc and a Cabernet Sauvignon. Both were fantastic.  For dessert, we shared the Turkish Coffee Chocolate, a warm chocolate cake with bittersweet chocolate flan, espuma and espresso syrup.  It was rich yet not too heavy - enough for five to split if you are only taking a few bites.  There is also an interesting selection of after-dinner liqueurs.

Satiated, we walked down the street to Proof (775 G Street), an upscale, wine-themed restaurant and bar with a lot of charm and panache.  Another pre or after-dinner option is Oya (777 9^th Street), a beautiful, posh restaurant with modern yet cozy couches and a huge horizontal fireplace that surrounds the front bar. I recommend checking in with Oya before going for a nightcap, as closing time varies depending on the dinner crowd.

My overall experience at Zaytinya was very enjoyable and highly memorable.  I would recommend the restaurant to anyone visiting or living in the DC area looking for an excellent upscale dining experience. With a recently announced Mezze Ora “happy hour” from 4:30-6:30pm, where select beer and wine is $4 Sunday-Friday, I think now is as good a time as any.   Just be sure to make reservations in advance unless you don’t mind waiting for a table.

Melanie Scharler Reported This for TravelsinTaste.com

Don’t let their appearance fool you. Although they’re super spiny and super spiky, sea urchins are also super succulent and super savory. Sure, they look more like weaponry than lunch, but the fact of the matter is: You can eat sea urchins, and you should.

That’s because see urchin is as delicious-tasting as it is scary-looking. Beneath their armored exterior — which is small, spherical and covered in long, movable spines, like those of a porcupine, or a hedgehog — sea urchins carry a star-shaped series of five gonads that produce the creature’s eggs, or roe. Known as “uni” in Japanese, these gonads are the animal’s sex glands. Along with the roe they produce, however, they’re also its most edible offering, considered a delicacy in both Asian and European cuisine.

If you’ve never tasted it, uni tastes like … well, the sea. More explicit than its fresh ocean taste, however, is its unique texture, which is at once creamy, slippery and rich. Often served raw with soy sauce and wasabi, as sashimi or in sushi, it’s found just as often cooked as a component in pasta, sauce and soup.

If you encounter sea urchins in the wild, where they live exclusively in salt water, beware: Although they’re not as sharp as they look, the spikes in some varieties of sea urchin are actually poisonous. Of course, if you encounter sea urchins in the market, instead, you can feel free to let your guard down. Because you won’t accidentally step on one at the fish market, you might even feel comfortable enough to invite a sea urchin home for dinner. If you do, look for one that’s fresh. The color doesn’t matter — you’ll find sea urchins that are black, purple, green, brown and red — but the structure does, as the freshest specimens will have firm spines and tightly closed mouths (although they don’t have visible eyes or legs, they do, in fact, have mouths — complete with sharp teeth and fleshy tongues — on the underside of their bodies, opposite their spines).

When you get your sea urchins home, store them in a container covered with a damp cloth. Don’t immerse them in water or store them in an airtight container, both of which will prevent them from breathing. Stored inside their shells at between 30 and 40 degrees Fahrenheit, they’ll keep for up to three days.

To get your uni from your urchin, put on a pair of gloves, turn it upside down so that its mouth is face up, then — beginning at the mouth — cut around the circumference of the creature with a small pair of scissors, removing the lid that you’ve created. Inside you’ll see the sea urchin’s innards; what you’re after is the yellow stuff, which you can pick out with a spoon or, if you’ve got the chutzpa, slurp directly from the shell. Just try not to stab yourself, OK? You’ll need your mouth for more sampling at the sushi bar.

One of the wonderful things about living in America is the great number of cuisines available to those of us living in ‘The Great Melting Pot.’  Occasionally, though, traditional flavors have been watered down to suit the mainstream palate but if you can manage to get your teeth into some authentic  international dishes, you’re in for quite a treat. Whether dining out or ordering in, these are the Top Five International Cuisines favored by American diners.

#5 Italian

An old staple for any occasion, whether it be a romantic night on the town, an evening at home with pasta, wine, and a good movie, or a small gathering of friends with a nice, hot pizza, Italian food has been popular with American diners for decades.  For an authentic experience, avoid the chain restaurants, head straight to Little Italy and try to find a place that serves Tagliatelle al cinghiale, a dish made with broad noodles and wild boar.  You just may find a new favorite in this classic category.

#4 Chinese

The best foods from this country are not necessarily the ‘Americanized’ Chinese dishes that consist of chicken fingers and pork fried rice, but the truly authentic cuisine you can get from restaurants in Chinatown.  You know the sort of place, a once brightly colored sign written in a language that resembles graffiti, whole, roasted animals hanging in the front window, and perhaps a feeling of intimidation as you walk by.  If you can manage to conquer the fear of the unknown, go in with an adventurous friend and order some liver stir fried with bean sprouts and greens, roasted pig heart, or, if those aren’t your speed, some Peking duck soup.

#3 Indian

For the people who have avoided this cuisine because they don’t like spicy food, I advise them to go to an Indian restaurant and try the Tandoori Chicken.  Flavorful, juicy, pleasing to all the senses, this may be some of the best chicken you’ve ever tasted.  If you live near a large city and can take the heat, do a little research on the local Indian restaurants; many offer very affordable lunch buffets with a large sampling of the establishment’s most popular dishes.

#2 Thai

Diners that suffer from peanut allergies should be incredibly wary of Thai cuisine as this seemingly harmless legume is found crushed and sprinkled on many Thai dishes.  The most well known dish, of course, is Pad Thai, an incredibly complex melange of rice noodles, fish sauce, garlic, egg, shrimp and crushed peanuts.  There are, of course, a number of other ingredients but these are the headlining flavors on this eclectic stage and they put on an amazing show your taste buds won’t soon forget.

#1 Japanese

Though sushi is typically the first thing that springs to most minds when thinking about Japanese food, but there’s so much more to the Japanese culinary experience than wads of rice and fish wrapped in seaweed.  Rice is, indeed, the staple of the Japanese diet and is eaten with every meal but sushi is not as common as you might think.  Higher in popularity are the rice bowl dishes which are, as the name suggests, a large bowl of rice with some sort of topping ranging from simmered beef, mild curry, or a mixture of chicken and egg.  The latter is called O-yakodon, ‘Parent-Child bowl.”

The American palate is entering an age of enlightenment as the once-popular homogenized international cuisines are being passed up for more authentic fare.  Join the movement and try something new!

Cheers,
Jarrett Melendez

Vegas isn’t just for gamblers. It’s for foodies, too. In fact, Sin City is home to some of the country’s finest fine dining options, as well as a host of more casual but no less fabulous feasting alternatives. From indulgent scenery to cutting-edge cuisine, TravelsinTaste.com has tasted it so that you can experience it. While Part 1 in our two-part series focused on “fine,” Part 2 focuses on “fun.” Here are just a few of the most enjoyable Vegas dining options, all of which promise a truly special Vegas experience. To discover some of the Strip’s more elegant options, please read Part 1. For more information on any of these restaurants, or on other domestic culinary hotspots, visit TravelsinTaste.com.

Grand Prix

If you and your dining companion can’t decide where to eat — maybe he wants to grab a burger at the nearest sports book and you’d rather dine leisurely over some delectable Italian fare — then Dal Toro is the place for you. Part of a one-of-a-kind, $30 million complex that includes the nation’s 110th — and Las Vegas’ first — Lamborghini dealership, as well as a state-of-the-art car gallery, espresso cafe and retail boutique, Dal Toro offers you the opportunity to dine among modern-day masterpieces crafted by Lamborghini, Bugatti, Ferrari, McLaren and more.

Indecisive?

Can’t figure out what kind of meal you’d like tonight? Italian? Asian? Seafood? Or perhaps something grilled? At Sensi, you can have all of the above. A global culinary journey, Sensi serves the world on a plate. It’s no wonder, either, as Executive Chef Martin Heierling has had a world of experience, and the Bellagio has given him a kitchen that’s truly worthy of his international flair.

Local Flair

The Woo family has been a staple of Las Vegas’ local dining scene for decades. In fact, matriarch Ming See Woo is credited with bringing California-style fusion cooking to Las Vegas some 30 years ago. She’s been running family-owned restaurants in Las Vegas ever since. Woo is a collaboration with her son, Peter, who was previously executive chef at Nobu Las Vegas. Take one look at the menu and you’ll see this is no ordinary Asian restaurant. Forget about fried rice and wontons; try the Peking duck profiteroles and panko crusted truffle cake!

Power Breakfast

Casual dining? Yes. But with a twist! That’s Society Cafe Encore (just named one of Esquires Top New Restaurants in America), located inside Steve Wynn’s Encore, which is home to some of the most talked-about restaurants in recent culinary history. Creative with a flair, the menu — full of Executive Chef Kim Canteenwalla’s new twists on old favorites — even includes a section called “Sticks, Picks & Finger Food” that’s designed exclusively for sharing. The restaurant, which was aesthetically inspired by the days of Oscar Wilde, is a fanciful confluence of hot pink, lime, white and black. Sporting a perfect view of the casino and offering guests the chance to enjoy a power breakfast — or lunch or dinner — Society Café provides something for everyone, including vacationers and locals alike!

Pizza

Lastly, If it’s simply a pizza you crave, no trip to Vegas would be complete without a taste of one of Wolfgang Puck’s. Eat it for breakfast (Puck’s Famous House Smoked Salmon and Soft Scrambled Egg Pizza), for lunch by the pool at the Palazzo’s Solaro, or for dinner while watching the passersby in St Mark’s Square at The Venetian’s Postrio. If you’re late for your flight, you can also grab one on the run at Wolfgang Puck To Go at the Jet Blue Terminal in McCarren airport. Whenever and wherever, it’s sure to satisfy your craving.

“Michelin Guide 2010″ goes on sale tomorrow at $17.99. The San Francisco guide is scheduled for Oct. 20.  Don’t forget Michelin has temporarily suspended its Los Angeles and Las Vegas editions for 2010.  Below are the New York City Winners! Congratulations to all, especially to those featured on TravelsinTaste!

Three stars:
Daniel (new)
Jean Georges
Le Bernardin
Masa
Per Se

Two Stars:
Alto (new)
Corton (new)
Gilt
Gordon Ramsay at the London
Momofuku Ko
Picholine

One Star:
Adour
Annisa
Anthos
Aureole
A Voce (new)
Blue Hill
Bouley (new)
Cafe Boulud
Casa Mono
Convivio (new)
Del Posto
Dressler
Eighty One
Eleven Madison Park (new)
Etats-Unis
Gotham Bar and Grill
Gramercy Tavern
Insieme
Jewel Bako
Kajitsu (new)
Kyo Ya
L’Atelier de Joel Robuchon
Marc Forgione (new)
Marea (new)
Minetta Tavern (new)
Modern, the
Oceana
Perry Street
Peter Luger
Public
Rhong-Tiam (new)
River Cafe (new)
Rouge Tomate (new)
Saul
Seasonal (new)
Shalizar (new)
SHO Shaun Hergatt (new)
Soto (new)
Spotted Pig
Sushi Azabu (new)
Sushi of Gari
Veritas
Wallse
WD-50

Wynn Las Vegas unveils Taste of Wynn, a distinctive culinary boutique filled with gourmet ingredients, cooking tools, gifts and tabletop accessories personally selected by the star chefs at Wynn Las Vegas and Encore. Located on the Encore Esplanade, the retail store allows guests to experience the award-winning restaurants in a new way–by taking the tastiest parts home with them.

At SW Steakhouse, diners cut their decadent beef dishes with specially made Shun steak knives. Chef David Walzog says, “they are without question the sharpest, sexiest-designed steak knives I’ve seen.” Visitors of Taste of Wynn can also purchase the gnocchi paddle favored by two-star Michelin award-winning Chef Alessadro Stratta of ALEX and STRATTA restaurants. Stratta first learned to make gnocchi using the back of a fork, but his discovery of the gnocchi paddle rendered that process somewhat obsolete.

James Beard Foundation award-winning Chef Paul Bartolotta introduces the Botegga Del Vino glassware he uses at home and for reserve wine pours at his restaurant, Bartolotta Ristorante di Mare to Taste of Wynn customers. “For some reason, everything in this glassware tastes just a little bit better,” Bartolotta says.

SWITCH is home to Chef Rene Lenger’s one-of-a-kind seafood tower, served on an ornate art deco piece that mirrors the restaurant’s theatrical atmosphere. The custom-designed seafood tower can be used as a striking culinary centerpiece at any dinner or cocktail reception. SWITCH also boasts a large bourbon selection that includes Switch Private Label Bourbon that is, according to Lenger, “one of the most memorable aspects of the restaurant.” Spirits aficionados can now purchase the Switch Private Label Bourbon to sip as they please.

James Beard award-winning Executive Pastry Chef Frederic Robert promises sweet-tooth satisfaction with Wynn’s truffles. A box of chocolate is a tried-and-true gift for a loved one, but these truffles stand out for their fine ingredients and signature Wynn packaging. Robert also recommends that Taste of Wynn shoppers try the bag of individually wrapped bonbon-shaped caramels.

Meanwhile at Sinatra, Chef Theo Schoenegger uses the Lario slicer–”the Rolls Royce of prosciutto slicers”–to obtain perfect hand-cranked slices of prosciutto, salami and other charcuterie. For Schoenegger, “It’s the only way to slice prosciutto.”

Diners at Botero rave about Chef Mark LoRusso’s signature ketchup, available for purchase at Taste of Wynn. The ketchup’s complex flavors are crafted from a secret recipe, and LoRusso promises: “After one taste, you will never buy another bottle of ketchup from the grocery store again.”

The new Taste of Wynn boutique allows shoppers to taste the magic of Wynn and Encore restaurants at home, long after the last bite’s been savored.

The original definition of ‘cocktail’ first appeared in The Balance and Columbian Repository of 1806 as an editorial response. It stated that a “Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters.” Nowadays, the definition of ‘cocktail’ has been broadened to include any alcoholic beverage containing spirits and non-alcoholic ingredients used to add flavor. The infinite possibilities this modern definition allows have always existed but it’s only been in the past decade or two that bartenders have really started getting creative with mixology, using ingredients that seem to have no business in a cocktail glass. Here are some modern cocktails, their ingredients, and where you’ll be able find it without getting strange looks.

Bourbonnais Swizzle

Death and Company, a New York City restaurant and lounge, offers a fairly extensive selection of original cocktails made with fine, exotic spirits and strange, yet oddly appropriate, ingredients. The Bourbonnais Swizzle is made with Toasted Pecan-infused Buffalo Trace Bourbon, White Créme de Cacao, Lillet Rouge, and fresh lemon juice. Warm, smooth, and complex, this cocktail makes a great accompaniment to chocolate-based desserts but can easily be enjoyed on its own.

Chadwick Mojito

Nacional 27 of Chicago, IL hosts a menu of 27 original cocktails created by mixologist Adam Seger. Six of those cocktails are variations on the classic mojito, the most intriguing of which is the Chadwick. Made with 10 Cane rum, mint, lime, pomegranate, and habanero peppers, this mojito is not for the faint of palate but proves to be sweet, sour, spicy, and unexpectedly refreshing.

50 Carat

Vox Populi, my favorite bar in Boston, uses fruit juice and champagne in a number of their cocktails, making for sweetly light and elegant drinks. My personal favorite from their menu is the 50 Carat, made with Ciroc Snap Frost Vodka, Chambord, Formula 50 Vitamin Water (the namesake ingredient), white cranberry juice, champagne, and garnished with a stick of rock candy. Wonderfully sweet and smooth, it’s a challenge to keep from drinking this cocktail in a single gulp.

Peanut Brittle

This seasonal specialty can be found at the Luxor hotel in Las Vegas. This cocktail is a mixture of Ketel One vodka, Nocello Walnut liqueur, Bailey’s Irish Cream, Butterscotch Schnapps, peanut butter, simple syrup, and heavy cream, served in a peanut butter rimmed cocktail glass. Sweet, rich, creamy, and, of course, nutty, this is definitely not an all-night cocktail but works great with or for dessert.

Kennychi

Restaurant Eve, an upscale Alexandria, VA restaurant, focuses more on food than spirits but has a very nice selection of what they call ‘Edenesque Cocktails.’ The Kennyichi, as its name implies, is a Japanese-inspired cocktail made with Hachiya Persimmons, Liquor 43, Vanilla rum, and sparkling wine. Serenely aromatic and sweet, take a moment to breathe in this cocktail’s rich fragrance before enjoying.

Flawless

Movida, an upscale club based in London, has gained some notoriety by offering the world’s most expensive cocktail. At £35,000, this is absolutely not for the budget-conscious. Flawless is actually a fairly simple drink made with Louis XII cognac, Cristal Rose champagne, brown sugar, Angostura bitters, and 24-carat edible gold leaf. The bulk of the cost, however, is a result of the 11-carat white diamond ring that sits at the bottom of the glass.

Much evolved from the humble beginnings that only allowed for a few ingredients, the modern cocktail can be made with just about anything from hot peppers to peanut butter to jewelry. The next time you want to host a cocktail party, just have a look in your pantry. Maybe you’ll be inspired.

Cheers,

Jarrett Melendez