Skip to main content

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

Story continues below advertisement

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

Report an error Editorial code of conduct
Comments

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • All comments will be reviewed by one or more moderators before being posted to the site. This should only take a few moments.
  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed. Commenters who repeatedly violate community guidelines may be suspended, causing them to temporarily lose their ability to engage with comments.

Read our community guidelines here

Discussion loading ...

Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.
Cannabis pro newsletter