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This article from Esquire magazine highlights some of the best bars in America in 2024. The bars mentioned offer a variety of experiences, from intimate lounges to tropical wonderlands. Each bar has its own unique atmosphere and specialty cocktails. Some notable bars mentioned include Tigre in New York City, Dawn Club in San Francisco, Medium Cool in Miami Beach, Paradise Lost in New York City, Martiny's in New York City, Sip & Guzzle in New York City, Refuge in Houston, Equal Measure in Boston, and Nine Bar in Chicago. These bars provide patrons with a range of options for enjoying a night out, whether they're looking for a lively dance floor, live jazz, or a sophisticated cocktail experience. [Extracted from the article]

The article focuses on guiding individuals in finding the right therapy options tailored to their needs. Topics discussed include various therapy modalities such as Artificial Intelligence (AI)-based therapy apps, online therapy services, and traditional psychodynamic therapy, each offering different approaches to mental health support and treatment.

In 2017, her businesspartner Ken Friedman was accused of longstandingsexual harassment at their restaurant theSpotted Pig with complaintsthat Bloomfield hadn't adequately protectedher employees. "It's going to be a piece of cod that'spanfried until it's all caramelized and brownwith lots of salt, a splash of lemon, restingin butter, and it's going to get placed in abowl with some soup", Bloomfield says. FALL PREVIEW 2023 FOOD 1.April Bloomfield'sBack,in BrooklynSailor228 Dekalb Ave., Fort Greenesailor.nyc THE RESTAURATEUR Gabriel Stulmanand the chef April Bloomfield are sitting ata booth inside Sailor, the restaurant they willopen shortly after Labor Day, discussing anew dish. [Extracted from the article]

The article offers step-by-step instructions for cultivating rugged flexibility to navigate life's uncertainties, developing supercommunicator skills for meaningful connections, and adopting preventive neurology measures, including the concept of micro-committing for personal growth in 2024.

The article focuses on the National Basketball Association (NBA's) Mind Health program, which has transformed how players prioritize mental well-being for peak performance. It reports on the mental health challenges NBA players face, recommends teams to employ mental health professionals, and it highlights strategies for players to navigate career transitions, manage expectations, and cope with anxiety through mindfulness and control-focused approaches.

The owners of República, the Mexican tasting-menu spot that's a pillar of Portland's dining scene and where Gomez was chef de cuisine previously, felt that he deserved his own restaurant. Sitting at the chef's counter at Comedor Lilia in Portland, chef Juan Gomez will tell you how freeing it is to cook the food of the Pacific Northwest through a Mexican lens as an expression of himself - hence his signature dish of a pork-collar confit served with pan arabe. At his first restaurant, Kann, chef Gregory Gourdet gives Haitian cuisine soulful finesse in a joyful room capped with a golden ceiling. Over dessert at Kann one fall evening, chef Gregory Gourdet told me that he almost didn't want to serve Haitian food in his first restaurant. [Extracted from the article]

Suzanne "Suzy" Cupps, a highly regarded chef, has opened her own restaurant called Lola's in Manhattan. The name Lola is a tribute to Cupps's grandmother, who fled the Japanese occupation of the Philippines. Despite the name, Lola's does not primarily serve Filipino food, but rather a menu influenced by Cupps's southern and Pan-Asian background. The restaurant aims to provide a modest dining experience without relying on trendy gimmicks or the support of a large restaurant group. Cupps focuses on enhancing ingredients rather than overpowering them, resulting in dishes that are flavorful but not heavy. [Extracted from the article]

True to its Buckhead roots planted nine floors below, St. Julep also offers a bevy of Outkast-themed drinks, such as the Bowtie, the 13th Floor, and the Ms. Jackson - this last one like a Big Gulp for big kids, with Tito's, cherry Heering, hibiscus, and lime. Then there's the cocktail menu, mashing up both regional influences and dreamed up by famed mixologist and beverage director Jim Meehan. The bar chefs - led by Steven Enrique Salazar - click on a spotlight when they serve you a drink, and the drinks deserve such lighting. IT MAY HAVE BEEN A WHILE SINCE YOU PUT ON A PAIR of "nice pants" to go to a bar, but when that very 2022 confluence of joie de vivre and pandemic ennui begins to stir and you hear about a new piano bar with red booths or a semisecret room with Kubrick-level design details or a place that has the best damn Sazerac in the world, you put one leg in after the other and you order yourself a Lyft. [Extracted from the article]

Major Food Group has opened its own members-only club called ZZ's Club in Hudson Yards. The club offers 250 Founders Club memberships, which have already sold out, and regular memberships are available to those who pass the selection process. Members have access to bars, private dining rooms, lounges, and two full-service restaurants: ZZ's and Carbone Privato. The menu includes both Carbone classics and exclusive recipes, and the club also offers "culinary concierges" to fulfill members' desires. [Extracted from the article]

- J. D. S. let's get the hell out of town the third wave of steakhouses CARNE MARE Manhattan The Gorgonzola-cured Wagyu at Andrew Carmellini's Italian chophouse is a new classic. Since 2014, when we named Knife one of our Best New Restaurants, chef John Tesar has been serving 240-day-aged rib eye at his Dallas steakhouse. GAGE & TOLLNER Brooklyn One of the most beautiful historic rooms in the country serves some of the best cocktails - get the turf martini - and inventive steakhouse twists from chef Sohui Kim. COTE New York and Miami Chef David Shim and restaurateur Simon Kim have created buzzing Korean steakhouses where table-grilled aged meat and decadent wines and cocktails promise an irresistible night out. INSET: WHAT IS A STEAK-HOUSE, EXACTLY?. [Extracted from the article]

Keep your work calendar updated, including blocks of time for heads-down work. To avoid getting sucked back into always-on mode, here are nine work-life hacks that we use in the Men's Health office. How can we treat work like interval training in an office?. [Extracted from the article]

A Megabistro in Midtown: Le Rock is the latest restaurant to land in Rockefeller Center. Themenu is also littered with unapologeticallyterse French terms and phrases--gigotfroid basiliques, gratin de blettesà la moelle, omelette à l'oseille--because,Nasr reasons, "it's a French restaurant. When it opens later this month, Le Rockmay end up being the biggest of them all,a 4,000-square-foot brasserie from the chefsLee Hanson and Riad Nasr located inside theInternational Building on 50th Street, alongthe northern border of the plaza. [Extracted from the article]

Don Angie, a popular restaurant in New York City, is opening a new restaurant called San Sabino in the space next door. The new restaurant will have a "coastal Italian" theme, drawing inspiration from the coasts of America rather than the Amalfi Coast. The menu will feature dishes like Shrimp Louie from San Francisco and an homage to the chicken served at Belmont Tavern in North Jersey. The chefs, Scott Tacinelli and Angie Rito, are known for taking risks with Italian food and are even willing to broach Italy's culinary taboo by serving shrimp parm. [Extracted from the article]

Coqodaq is a new restaurant in New York City that specializes in Korean fried chicken. The restaurant is designed like a cathedral, with luminescent arches and golden panels. The chicken is served in ceramic buckets on pedestals and is known for its thin, crispy crust. The prix fixe menu includes two waves of chicken, served naked with a variety of sauces and then glazed in either sweet or spicy flavors. The restaurant also offers a selection of oysters, tartares, shrimp toast, and caviar. Coqodaq encourages diners to eat the chicken with their hands and provides washing stations for this purpose. The restaurant also boasts an extensive collection of Champagne, curated by the sommelier. [Extracted from the article]

IF YOU BUILD IT, THEY WILL COME What you put in a Party Loaf is your call, but here's a banquet to get the ideas started PLANTS OLIVE TAPENADE MACARONI SALAD BABA GHANOUSH MUSHROOM PÂTÉ FISH + GAME 'NDUJA CHOPPED-LIVER SALAD RILLETTES WHITEFISH EGGS + DAIRY PIMENTO CHEESE HERBED GOAT CHEESE PUB CHEESE DEVILED-EGG SALAD How to Assemble Your Loaf 1 Cut a Pullman loaf horizontally into four equal slices, with no crust. (Pictured at left is mortadella mousse, pasta salad, and anchovy and egg salad, but you can do whatever you're feeling.) In 1986, Betty Crocker recommended shrimp salad, deviled ham, and olive-nut spreads enshrouded in a half-and-half-and- cream-cheese frosting. [Extracted from the article]

For Super-High-End Cuts of Japanese Beef JAPAN PREMIUM BEEF,59 Great Jones St.; 212-260-2333;japanpremiumbeef.com OUTSIDE THIS boutique butcherin Noho that specializes inalmost-impossible-to-find-in-New YorkJapanese beef, the walls are coveredin graffiti and murals. For an Old-School Shop STAUBITZ MARKET,222 Court St., Cobble Hill;718-624-0014; staubitz.com THE SQUEAK OF the screen doorof Staubitz Market has been heardon Court Street since 1917, whenJohn Staubitz first opened the shop. BEST OF NEW YORK TO FIND THE SPOTS on this list, we polled dozensof food experts and savvy New Yorkers--cookbookauthors and a TV host among them. [Extracted from the article]

"Cauliflower is natural when you'relooking at Indian flavors", Stupak says. gl AT HIS NEW restaurant, Mischa (157 E. 53rd St, atThird Ave.), chef Alex Stupak will swap out the Mexicanflavors of his Empellon kitchens for a menu thatcelebrates American cooking. They're a tribute to pastrychef Pierre Hermé'spepper- raspberry sorbet:"I love when one thingthat's different hides ina collection."CauliflowerThe goal here is to highlight spices suchas cardamom and garam masala as wellas spicy lime pickle and golden raisinsthat have themselves been pickled in limejuice. The kitchen was partly inspired by the pickles ofIran, which can involve turnips dyed red with beetor yellow-tinged cauliflower: "We liked the idea ofstaining something to give it a secondary color."Celery"There's some gratedGranny Smith applebecause I associate celerywith Waldorf salad,"Stupak says. [Extracted from the article]

To defang regret, Pink outlines a method of digesting it: self-disclosure, self-compassion, and self-distancing. Most of them are what Daniel Pink, author of the new book The Power of Regret, calls "closed door" regrets. Now there's a Milk Crate Challenge video game and Milk Crate Challenge merchandise, and we aren't capitalizing on it. [Extracted from the article]

'We hadsome leftover babka dough and put it in a sticky-bun mold,"Kanney says. FOOD OPENINGS At K'Far, the classic sweet bread is flavoredfor the season and sized for one KATREENA KANNEY is the self-taught pastry chefwho oversees the baked goods at K'Far--the newIsraeli bakery and restaurant that Michael Solomonovhas opened alongside the always jammed Laser Wolf in Williamsburg'sHoxton Hotel (97 Wythe Ave., nr. [Extracted from the article]

- K. S. do the big cocktail splash-out Sometimes you want a big night out where the cocktails and bar bites both take center stage. What feels delightfully uncommon, and why the thirty or so seats are filled by 6:30, are the inspired drinks from beverage director Abe Vucekovich based on … birds of the Midwest? MOTHERSHIP SAN DIEGO For many, the Mos Eisley cantina in Star Wars was their first bar fantasy, and Mothership is the best realization of the dream to drink on another planet, which is why, on many days, you'll see a line out the door as if it were a Disney ride. This joyfully odd drink menu was the brainchild of Abe Vucekovich, Meadowlark's beverage director, who used to work in one of the country's most serious temples to the cocktail, just a few L stops away, the Violet Hour. [Extracted from the article]

Floors ten through twenty form the new, 219-room Thompson Dallas - the kind of place that has an outdoor pool with a neato window on the side to look into. DALLAS, TEXAS During the mid-twentieth century, the fifty-two-story First National Bank Tower in Dallas was home to sleazy tycoons. And this might be a small thing, but the toiletries are D. S.& Durgha's Bowmakers, an impossible-to-get fragrance (I tried for months) that smells of a violin workshop and alone warrants the trip to Dallas. [Extracted from the article]

Of course, unlike Cadence's iteration,Freeman's childhood lasagna was full of ground beef andcheddar cheese. 4. SHENARRI "GREENS" freeman, the executive chef at Cadence,a new soul-food restaurant in the East Village,contemplates her masterpiece: two golden batons ofdeep-fried lasagna atop a reddish-orange tomato sauce.". [Extracted from the article]

This document provides a list of various hotels around the world, highlighting their unique features and attractions. The hotels mentioned range from luxurious resorts to boutique accommodations, each offering a distinct experience. The summary aims to inform library patrons about these hotels, allowing them to decide if they want to explore further. [Extracted from the article]

This document provides a collection of short descriptions of various restaurants across the United States. Each description highlights the unique features and offerings of the restaurant, such as the menu, ambiance, and culinary style. The descriptions aim to capture the diverse and innovative nature of the restaurant scene, showcasing a range of cuisines and dining experiences. Some notable restaurants mentioned include Ilis in Brooklyn, which focuses on locally sourced ingredients cooked with fire and ice, Burdell in Oakland, which reimagines soul food and California cuisine, Corner Office in Taos, Nami Kaze in Honolulu, and Ubuntu in Los Angeles. The document also recognizes Maya-Camille Broussard as the Pastry Chef of the Year and Brooks Headley as Chef of the Year. [Extracted from the article]

C.C. AND T.T. 11 Brave the New Jersey Turnpike fora mustard pie Persuading friends who live in New York todrive an hour or so into Jersey for pizza istough. Fellow Trenton-area pizza legendDe Lorenzo's also makes tomato pies, but a mustardversion isn't on the menu. Sometimes it'san original creation--like lemonygrilled chicken with thick gobs ofstracciatella cheese--while otherweeks bring chicken cutlets allavodka, craggy eggplant parms, orroast beef with provolone andgarlicky au jus. FOOD HOW FAR WOULD you travel for some pizza?. [Extracted from the article]

Henry St.) a steakhouse.'A chophouse is different because it'sneighborhood-y", says chef Chris McDade,who, along with partner James O'Brien,also runs the popular Popina nearby. FOOD FALL PREVIEW * For the first fall since 2019, there is an abundance ofnew places to eat and drink on the horizon as chefs arefinally able to put some long-gestating pre-pandemic plansinto action, revive once-closed favorites, or simply launchnew projects entirely. A Le Coucou Chef IsTaking Over Manhatta'sSky-high Kitchen As Le Coucou's chef de cuisine, Justin Boglewas responsible for turning out that restaurant'smenu of French throwbacks. [Extracted from the article]