Films — Edits
Summary: Industry news and must-visit locations from the worlds of food, travel, retail and more.
- Visit Website
- RSS
- Artist: Monocle
- Copyright: ℗ & © 2021 Monocle
Podcasts:
Also known as Geppetto by the regular visitors, 56-year-old Aldo Sbruzzi not only resembles the animated character (Pinocchio’s father) for wearing his glasses at the tip of his nose but also for his kind service and paternal ways; like most of the staff at Balcao, he greets customers by name. His charm has even set off long-term relationships. “One time a client congratulated me, the guy sitting next to her agreed and thus began a conversation. Today they are married,” says Sbruzzi.
Fondly known as Nino by the regular customers, 28-year-old Nassif Aramouni started working at Dragonfly six years ago and has moved his way up to become chief bartender. Not an easy feat for someone who studied aircraft maintenance and had little experience behind the counter. Nino always serves a glass of water with each cocktail. As he says, “It’s not about getting drunk, but enjoying the drink.”
Head bartender Mitsugi Yoshida has been mixing cocktails for six decades, having started in the early 1950s when he was just 18. Yoshida is a legend in the business, and his original Café de Tokyo won third place at the 1973 International Cocktail Competition in Los Angeles. Those in the know come on Mondays, Wednesdays and Fridays for the house ‘Yoshida Martini’.
Monocle's third annual transport survey is here with a collection of the design, engineering and infrastructure solutions that are shaping the skies, roads and rails near you. Our editors have taken a tour of the transport ideas that will change your experience of travel.
George Town, on the Malaysian island of Penang, is a former British trading outpost rich with post-colonial charm. Now it’s drawing in a new batch of entrepreneurs who are converting old shop-houses into everything from homes and hotels to cafés and galleries. Monocle visits the city to witness its property revitalisation.
The basic staples of food and drink are often the hardest to get right – and because they're part of day-to-day life, it's tempting for producers to cut corners in the name of efficiency. All too often, the missing ingredient is time and a thoughtful approach. From a London bakery to a teahouse in Tokyo, we look at producers who nurture classic ingredients, every day.
How does culture sell a nation? Monocle and the V&A host a lively discussion on museums as soft-power ambassadors.
The countdown to Christmas has started and Monocle brings you a selection of presents to go under the tree this year.
Monocle takes the 787 on a Japanese domestic flight to see just how much it lives up to the hype.
Monocle's annual Travel Top 50 introduces you to the world's best hoteliers and leading airlines, airports, operators and chefs.
Monocle friends Kylie Minogue and Verbal teamed up for this exclusive music video to mark the launch of Monocle 24, live on air twenty-four hours a day from our studios in Midori House.
As more and more chefs blur the boundary between kitchen and table, we visit the entrepreneurs who are inventing new ways to heighten the restaurant experience.
As chef, writer and food visionary Kamal Mouzawak prepares a feast for friends in his Batroun summerhouse, Monocle discovers the heart and soul in Lebanon's culinary traditions.
Rob Bound dons his wellies for a music festival of thoroughly Swiss fare.
A timeless idea with a unique twist can be all you need for a great business.