NYT Eschews a Per Se Relationship and Delivers for Diners

Team Mago knows a good review when we read it. It includes lines such as… “I don’t know what could have saved limp, dispiriting yam dumplings, but it definitely wasn’t a lukewarm matsutake mushroom bouillon as murky and appealing as bong water.” Unless Wells is lying in just about every sentence in his review, he has gut punched the second best restaurant on the planet and seriously damaged Keller’s culinary halo. We love it.

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Wolf in the Fog or Cruise Ship on the Rocks?

Six fabulous courses, each paired with an excellent wine, two superb chefs, and one amazing location. Tofino’s vibrant boat-to-table cuisine was on display at Wolf in the Fog restaurant’s recent wine pairing dinner featuring the cuisine of local chef Nicholas Nutting and Vancouver’s David Hawksworth. Their collaboration produced an all-seafood five course panoply paired with wonderful vintages from France, Luxembourg, Italy, Germany, and South Africa. Pastry chef Joel Ashmore supplied an etherial dessert to wrap up the evening’s festivities. All the seafood was very local and sustainably harvested. To top it all off service was flawless, professional yet personable in a very Tofino sort of way.

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The Americans: Why the New York Times Travel Section Sucks

To be frank, Morgan is appalled by The New York Times Travel Section’s coverage of World War I’s centennial. Not only have their articles failed to do 1914 justice, but they’re full of hyperbole.

In this post, Morgan sets the record straight while taking you along on our tour of Belleau Wood, the Chateau-Thierry American Monument, the Aisle-Marne American Cemetery, the Bulldog Fountain, and the German Military Cemetery near Belleau.

It’s fascinating history, touring, and photos. The New York Times may never forgive us.

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Far from the Hordes: Lesser-Known Antiquity Sites in Rome

Team Mago spent six weeks in Rome searching out antiquity venues that offered solace to the traveler beset by the tourist hordes at the “must see” sites. Read here the results of all our hard work.

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