Once inside their doors you begin to feel the magic, but one look at the bakery case and you realize it isn’t just any magic--it’s a different kind, an adventurous kind. Five years ago in September, co-owners Molly Martin and Andrea Mohn opened Antoinette Baking Company after their home-business grew too large to manage and too life-changing to give up. They needed a shop. Their first location in Tulsa’s Brookside area was so successful it outgrew itself in just two short years. In need of a larger space, they found and began renovation of their current shop in the thriving downtown Brady Art District.
The air is thick with discovery as one wanders through the Grand Hall and the historical wing with its many levels adorned in Romanesque architecture. Dripping with the flair of the late 1800s and dotted with extra detailing from the 1920s and 30s, one can’t help but feel that this train station could easily have been the one from which detective Monsieur Poirot boarded the Orient Express with 13 other passengers in Agatha Christie’s 1934 famed mystery novel, “Murder on the Orient Express.”
The walk east on Canal toward the Manhattan Bridge is as one might expect--honking, shouting, people everywhere. This is, after all, New York City. Walking through Chinatown yields sights of locals heading back to work from lunch and eager tourists wandering the streets seeking out the best noodles and shaved ice. Neighborhood tenants buy goods from the string of outdoor markets lining the streets, creating Chinatown grocery stores entire blocks long.
Lively scenes take place on either side of the walkway of crisp, beautiful black and white stone tiles. To the right, a sitting area with couches and Persian rugs creates a snug corner. And beyond that, a room of rich wood and plush armchairs surrounds a warm fireplace. To the left is the restaurant and bar--20 East. Tables with more plush armchairs and cozy divans create a dining area that’s more the style of a lounge and completely inviting, with warm lights and a sleek bar.
Sometimes buildings on the city streets of Manhattan look small, unadorned, and just one more brown building among thousands. However, The Renwick Hotel, located on 40th St between Park and Lexington, and south of Grand Central Terminal and the Chrysler Building, is absolutely charming. As the Uber driver approached the front entrance of the busy street, we were instantly intrigued and excited to explore.
At St Louis Union Station Hotel, Chef Russell Cunningham brandishes an artistic edge in perfect fine dining style by using fresh local ingredients as his basis for classic and modern dishes. For the Grand Hall you’ll find an assortment of small plates that, ordered in combination, offer an entire, satisfying meal themselves. The Stuffed Meatballs are filled with mozzarella, pepper jack and mascarpone cheeses making a rich, creamy center. It’s served over a tomato-olive fondue with focaccia toast, pecorino and red wine reduction.
Nineteenth century-old hotels have survived the eras--The Arlington being the most prominent of them all--while bed and breakfasts dot the mountains and neighborhoods beyond the downtown streets. But there’s a new kid on the block, as in just-a-couple-of-months-old-new. The Thompson Building, across from the last bathhouse on the “Bathhouse Row,” underwent a multi-million dollar renovation over the last couple of years, and has culminated in one beautiful, astonishing piece of hotel real estate. The building is now called The Waters, a full-service boutique hotel that is completely fresh and modern, contrasting completely with its surroundings.
As you approach the hotel on 12th Street, notice the stone siding that eventually meets brick. At 20 stories, it was once the tallest building in the neighborhood. And today, its prominence is still as majestic. Beneath the hotel’s front canopy, a row of white, glass, globe pendants give hint to the modern elegance that awaits inside. Through the revolving doors, the floor begins to tell the story of the hotel’s artistic history. Art Deco, rose-colored, stone tiles cover the entryway and continue on into the space ahead, drawing you into the grand, spacious lobby that is open up to the second floor ceiling.
Is there anything Hotel Vandivort and The Order can’t do? This Springfield Missouri chic hotspot has launched its brand new spring and summer menu, and, as is usual for Executive Chef Zach White, it’s completely defying the norm. You'll want to finish each and every dish down to the ceramic. Let’s take a look.