Explorations of intriguing cuisine, libations, and industry personalities
Leath’s Fieldhouse helps you harvest organic microgreens in your kitchen, no green thumb needed.
Words by Elissa Polls, Illustration by Ahonen & Lamberg
An idyllic Caribbean retreat, the perfect weekender bag, a divine Basque tavern — and other things delighting our editors this month.
WORDS BY ALEX FRANK, T. COLE RACHEL, ELISSA POLLS, SOPHIE MANCINI, AND LISA LOK; ILLUSTRATION BY JESS ROTTER
Lone Mountain’s Western-style ranching of the rarefied Japanese breed produces happy cows and truly extraordinary steaks.
words by Alex Frank, Photography by Mark Hartman
Log in to Departures using your eligible Platinum Card® or Centurion® Card.*
Not a Card Member?
*Only U.S. Consumer or Business Platinum Card® Members or U.S.
Consumer or Business Centurion® Members are eligible.
The thrill is in both the treasure and the chase.
Words by Nina Renata Aron, Photography by Skye Parrott
These three Bay Area companies are leading the way when it comes to innovation, taste, climate awareness, and the way we think of vegan food.
Words by Kyle Beechey, Photography by Aya Brackett
From a special object to a delicious meal, a captivating place to an unforgettable experience — these are just a few things delighting our Departures editors this month.
words by Skye Parrott, T. Cole Rachel, Nina Renata Aron, Sophie Mancini, Annette Lamothe-Ramos, and Elissa Polls; illustration by Jess Rotter
A devotion to food and beauty at L’Auberge de la Roche.
Words by Marie Doezema, Photography by Emma Hardy
Cookware to stir the soul.
words by nina renata aron
The food writer on why embracing discomfort can make you a better cook and savvier traveler.
Words by Korsha Wilson, Photography by Sinna Nasseri
Celebrity chef Carla Hall on food, freedom, and always keeping an open mind.
words by t. cole rachel, photography by yael malka
Recipe developer and food stylist Ali Slagle on making satisfying meals in her vintage van.
words by wilbert cooper, photography by mark hartman
A premium Italian appliance makes ice cream so silky you’ll feel like you’re on the Via del Corso.
Words by Alex Frank, illustration by Ahonen & Lamberg
You’re no longer on our newsletter list, but you can resubscribe anytime.