Maison Kitsuna in New York.
The latest openings and events from around the world.
NEW IN NOMAD
New York - Designers Gildas Loaec and Masaya Kuroki, founders of the music and fashion label Kitsuné, opened their first U.S. boutique in the posh NoMad hotel. Situated in the once less-than-glamorous corner of Broadway and 28th Street, which is now known as North of Madison Square Park, or NoMad for short, Maison Kitsuné peddles high-quality house label clothing for men and women. Preppy chic ensembles include cardigans made from soft Scottish cashmere and an exclusive collection of bowties. While you're there, pick up a luxurious travel bag by Montreal-based WANT Le Essentials de la Vie. thenomadhotel.com
LAKESIDE LUXE
Lake Tahoe - Summer camp fun meets boutique hotel chic at Basecamp. Slated to open on June 20, the homey 50-room property is a five-minute walk to the lake for days spent paddle boarding, swimming, beachcombing and biking. Guests can soak in the rooftop hot tub, make s'mores at the fire pit, then bunk down in a plush 300-thread count, linen-dressed bed. Meal times are a communal affair served at a long reclaimed wood table. If you're travelling with the family, book the Loft Queen room that accommodates up to six people in a well laid-out configuration of queen and bunk beds. basecamphotels.com
HOTEL CHIC AT HOME
London - Acquire the look of hip hotel hangouts like J.K. Place Capri, W Barcelona and the Hollywood Roosevelt in your own home with Design & Deliver. The website features a well-edited collection of chairs, tables, beds, light fixtures, art works and accessories by the likes of Richard Meier, Arne Jacobsen and Florence Knoll. Search for your favourite pieces by hotel name or designer, and if you can't find what you're looking for, send in a snapshot and the company's team of interior designers will do their best to find it for you. discover-deliver.com
FARM-TO-FORK CUISINE
St. Helena, Calif. – French Blue is the latest entrant into the farm-to-fork restaurant scene in Napa Valley. Opening on May 29 in the old Vanderbilt building on Main Street, the eatery serves up a seasonal menu of wood-cooked meals overseen by executive chef Philip Wang, formerly of the Carneros Inn, Restaurant Daniel and Truc. Almost everything is house made, from the bread to the charcuterie to the jams. Signature dishes, like smoked half young chicken with fava bean bread salad, are made using ingredients sourced from nearby Rudd Farms. A small on-site market sells a selection of artisanal products to go. frenchbluenapa.com
Special to The Globe and Mail