"I wanted to keep things neat and simple,while giving the whole place a bit of zest,"says Bridge.Inorder to do that,he and Wang decided to juxtapose neutral hues with pops of bright colors,which recur throug..."I wanted to keep things neat and simple,while giving the whole place a bit of zest,"says Bridge.Inorder to do that,he and Wang decided to juxtapose neutral hues with pops of bright colors,which recur throughout the apartment.Jason Bridge,partner of marketing firm Shine Communications,is a busy man.Out and about during most of his day and king of the martini hour by night,the executive director has barely had time to furnish his three-story home in north Jing'an in the three years he's lived there.展开更多
Hospitality pro Piper Strimmel and tech retail merchandiser Charles Reilly saw tens of properties before finding their apartment in a quaint compound off Shaanxi Nan Lu,in the former French Concession,two years ago.&q...Hospitality pro Piper Strimmel and tech retail merchandiser Charles Reilly saw tens of properties before finding their apartment in a quaint compound off Shaanxi Nan Lu,in the former French Concession,two years ago."It was everything we were looking foi;"says Reilly."We fell in love with it the moment we walked in."展开更多
2014 is the year of the chicken,at least as far Shanghai's restaurant scene is concerned.From fried birds at Captain Rooster to Hainan Ji at Five Star;poultry is getting top billing on menus around town.Now chef/r...2014 is the year of the chicken,at least as far Shanghai's restaurant scene is concerned.From fried birds at Captain Rooster to Hainan Ji at Five Star;poultry is getting top billing on menus around town.Now chef/restaurateur Enzo Carboned Gallo(Italian for"rooster")is joining the flock of chicken-dedicated eateries around town.A native of Naples,Carbone has made quite the name for himself thanks to crispy,thin-crust pizzas he chunis out of brick ovens at Mammamia,Capo and(previously)Matto,but there's not a single pie on the menu at Gallo.展开更多
Manoj and Arti Mittra's house is an inspirational blend of traditional and contemporary Manoj is a former naval captain now working in the shipping industry while Arti is a fashion designer.The couple has been liv...Manoj and Arti Mittra's house is an inspirational blend of traditional and contemporary Manoj is a former naval captain now working in the shipping industry while Arti is a fashion designer.The couple has been living in their Pudong pad for seven years and traveling around Asia for the last 20.展开更多
When an influx of tourists for the 2008 Beijing Olympics and 2010 Shanghai Expo provided ample consumers of imitation Western designer goods,China's'ake markets'boomed."Canadians are the best,because ...When an influx of tourists for the 2008 Beijing Olympics and 2010 Shanghai Expo provided ample consumers of imitation Western designer goods,China's'ake markets'boomed."Canadians are the best,because they're friendly and bargain the least.Australians are good too.It only goes downhill from there."展开更多
Pasha's and Garlic have long been Shanghais go-to when our stomachs nimble for plates of mezze and platters of pide.Imagine,then,our joy when their newest venture,Black Pepper,opened in the burgeoning Taixing Lu c...Pasha's and Garlic have long been Shanghais go-to when our stomachs nimble for plates of mezze and platters of pide.Imagine,then,our joy when their newest venture,Black Pepper,opened in the burgeoning Taixing Lu complex.Set in a stunning,high-lofted dining room,this restaurant plays out like a best-of list of Turkish delights,offering a single menu of around 20 dishes meant to follow the seasons and be shared.展开更多
Things have been pretty quiet on the Eduardo Vargas front for some time,the once-ubiquitous Peruvian chef experiencing a steady slide after expanding beyond his reach-seeing his reputation descending along with food q...Things have been pretty quiet on the Eduardo Vargas front for some time,the once-ubiquitous Peruvian chef experiencing a steady slide after expanding beyond his reach-seeing his reputation descending along with food quality and consistency With Ceviche shuttering this year,the only spot left was his stalwart Azul Tapas in Ferguson Lane.Gone were the days of a-venue-a-minute openings(and closings and rebrandings).Now,he has quietly created Porcellino.It marks a reemergence from these restaurant ashes...and apparently,he's been reborn Italian.展开更多
Oza Oza serves a cheerful menu that combines East and West.Executive Chef Andre Chen-who has worked in kitchens for 20 years and just returned from a cooking stint in the United States-specializes in French cuisine,bu...Oza Oza serves a cheerful menu that combines East and West.Executive Chef Andre Chen-who has worked in kitchens for 20 years and just returned from a cooking stint in the United States-specializes in French cuisine,but has had a lifelong soft spot for Japanese food.At Oza,the talented Taiwan Residents creates his own style by fusing the finest of each gastronomic culture into simple,sleek creations.展开更多
文摘"I wanted to keep things neat and simple,while giving the whole place a bit of zest,"says Bridge.Inorder to do that,he and Wang decided to juxtapose neutral hues with pops of bright colors,which recur throughout the apartment.Jason Bridge,partner of marketing firm Shine Communications,is a busy man.Out and about during most of his day and king of the martini hour by night,the executive director has barely had time to furnish his three-story home in north Jing'an in the three years he's lived there.
文摘Hospitality pro Piper Strimmel and tech retail merchandiser Charles Reilly saw tens of properties before finding their apartment in a quaint compound off Shaanxi Nan Lu,in the former French Concession,two years ago."It was everything we were looking foi;"says Reilly."We fell in love with it the moment we walked in."
文摘2014 is the year of the chicken,at least as far Shanghai's restaurant scene is concerned.From fried birds at Captain Rooster to Hainan Ji at Five Star;poultry is getting top billing on menus around town.Now chef/restaurateur Enzo Carboned Gallo(Italian for"rooster")is joining the flock of chicken-dedicated eateries around town.A native of Naples,Carbone has made quite the name for himself thanks to crispy,thin-crust pizzas he chunis out of brick ovens at Mammamia,Capo and(previously)Matto,but there's not a single pie on the menu at Gallo.
文摘Manoj and Arti Mittra's house is an inspirational blend of traditional and contemporary Manoj is a former naval captain now working in the shipping industry while Arti is a fashion designer.The couple has been living in their Pudong pad for seven years and traveling around Asia for the last 20.
文摘When an influx of tourists for the 2008 Beijing Olympics and 2010 Shanghai Expo provided ample consumers of imitation Western designer goods,China's'ake markets'boomed."Canadians are the best,because they're friendly and bargain the least.Australians are good too.It only goes downhill from there."
文摘Pasha's and Garlic have long been Shanghais go-to when our stomachs nimble for plates of mezze and platters of pide.Imagine,then,our joy when their newest venture,Black Pepper,opened in the burgeoning Taixing Lu complex.Set in a stunning,high-lofted dining room,this restaurant plays out like a best-of list of Turkish delights,offering a single menu of around 20 dishes meant to follow the seasons and be shared.
文摘Things have been pretty quiet on the Eduardo Vargas front for some time,the once-ubiquitous Peruvian chef experiencing a steady slide after expanding beyond his reach-seeing his reputation descending along with food quality and consistency With Ceviche shuttering this year,the only spot left was his stalwart Azul Tapas in Ferguson Lane.Gone were the days of a-venue-a-minute openings(and closings and rebrandings).Now,he has quietly created Porcellino.It marks a reemergence from these restaurant ashes...and apparently,he's been reborn Italian.
文摘Oza Oza serves a cheerful menu that combines East and West.Executive Chef Andre Chen-who has worked in kitchens for 20 years and just returned from a cooking stint in the United States-specializes in French cuisine,but has had a lifelong soft spot for Japanese food.At Oza,the talented Taiwan Residents creates his own style by fusing the finest of each gastronomic culture into simple,sleek creations.
