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  1. Citarella, on Manhattan’s Upper West Side, has been acclaimed as one of the premier seafood retailers in the United States. That boded well for its owner, Joe Gurrera, when he decided to open the...
  2. For the past 15 years, Zuni Café chef Judy Rodgers has been relying on ingredients such as raw kumomoto oysters, sand dabs, and free-range organic chickens to prepare meals that can raise your...
  3. “Il N’est Pas Fusion,” asserts Yves Garnier, chef de cuisine for La Mer, Oahu’s celebrated French restaurant. If he were in his native Provence and not in Hawaii, Garnier acknowledges, he might not...
  4. As much as Jack Smith appreciates the Indigo Island stewards’ ability to provide the resort’s guests with absolute seclusion (“Deep Blue Secret,” page 112), he believes it would be impossible for...
  5. Holiday time at Colorado’s Keystone Resort ( www.keystone.snow.com ) brings more than those glorious Rocky Mountain vistas. An eyeful of a different sort goes on display December 13 through January 5...
  6. "That garden is like his child," says JR Ridinger of the parterre on the grounds of his Miami Beach estate, and of the man who planted, nurtured, and sculpted it. When Ridinger and his wife, Loren,...
  7. At the new Grupo Kettal shop in Coral Gables, Fla., the backdrops are minimalist, and on most days the space is filled with sunlight that pours through the two-story-tall glass wall fronting the...
  8. Gaggenau Some of Gaggenau’s most recent innovations came in response to feedback from chefs and kitchen designers. Their recommendations prompted the 300-year-old German company to produce its best-...
  9. If ever a kitchen has evoked a supercar, the Venus is it. Made by Snaidero, of Majano, Italy, the kitchen with a goddess’ name showcases a vibrant color palette, symmetrical curves, innovative...
  10. Scott Salvator knows that his designs will not appeal to everyone. “What we do is the antithesis of what’s been popular for 10 years,” he says, contrasting his interiors with the sparser styles...

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