Who is running the kitchen and where they came from, the shape of the list, how far ahead you have to book and for which tables.
At Four Seasons Los Cabos at Costa Palmas, the hardest table to get is a garden that seats a dozen people once a night. It is also a neat illustration of what is happening to resort kitchens everywhere: fewer covers, shorter supply chains, smaller plates.
Jean-Georges Vongerichten's terrace at The Mark and Marea's courtyard on Central Park South anchor the alfresco season, while The Carlyle, The Fifth Avenue Hotel and The Knickerbocker build programmes around a single cocktail.
A monthly correspondence of new destinations, hotel openings, and slow reflections from our editors. No noise, only the essential.
One letter a month. Nothing else, and nobody else.
