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Your Guide To Set-Jetting In Morocco
By Sarah Bisacca

November 6, 2024

Lights, camera and lots of action to be found in Casablanca. *Credit: iStock-Svetlana SF*

If you’ve ever dreamed of stepping into stunning scenery from your favorite film or posing with a distinctive landmark like the star of your most recent streaming binge, you need a set-jetting vacation. Set-jetting, or planning a trip around famous filming locations, is one of the top travel trends of the past few years and shows no signs of slowing down.

While newcomers to the fad plan Emily in Paris-inspired European escapes, you should jump ahead of the curve with a timeless movie-focused itinerary in Morocco. From Alfred Hitchcock-directed classics to soon-to-debut blockbusters like Gladiator II, the country is a treasure trove of movie history with larger-than-life landscapes to match.

Here are some of the top spots for cinephiles on a set-jetting trip to Morocco.

Casablanca

The setting of the famous Humphrey Bogart film of the same name, Casablanca is a thriving modern metropolis that makes for an easy first stop on your set-jetting introduction to Morocco. After exploring the winding streets of the medina, step inside the film with a stop at Rick’s Cafe. While the club from the movie doesn’t exist (Casablanca was actually filmed on a soundstage in California), this version was conjured up by an American expat who wanted visitors to experience the romance of Casablanca for themselves. Two decades later, the restaurant still serves a jazz-era vibe with retro cocktails, French fare and live music to complete the scene.

While it hasn’t yet found a starring role on the silver screen, Hassan II Mosque is dramatic enough to warrant a stop on your set-jetting adventure if for no other reason than to take fabulous photos. The striking, sea-front structure is the second-largest mosque in Africa, with a marble courtyard and jaw-dropping prayer hall large enough to accommodate 80,000 worshippers. The mosque’s epic scale will have even the most jaded movie-goer giving rave reviews.

Morocco's La Mamounia — Four-Star La Mamounia makes everyone feel like Hollywood royalty. *Credit: La Mamounia*

Marrakech

One of Morocco’s largest and most recognizable cities, Marrakech has served as the backdrop for everything from mid-century thrillers (Hitchcock’s The Man Who Knew Too Much) to epic period pieces (2004’s Colin Farrell-led Alexander). Start your tour of the ancient metropolis by checking into Forbes Travel Guide Four-Star La Mamounia. This ultra-luxe oasis played a supporting role in both films mentioned above as well as Netflix’s dramatic miniseries Inventing Anna.

After exploring the resort’s richly adorned interiors and verdant grounds, head for the bustling Jemaa El Fnaa square. The eclectic (and unabashedly chaotic) open-air market has provided an iconic backdrop for artistic films like Hideous Kinky, starring Kate Winslet, and more mainstream movies like Sex and the City 2. A bit of silver screen trivia: While the latter sequel takes place in Abu Dhabi, it was filmed mainly in Marrakech.

Ouarzazate

No trip to Morocco would be complete without an excursion into the Sahara Desert. Along the way, stop in the southern city of Ouarzazate to discover a backlot of cinematic highlights. The first stop on your trek should be Ksar Ait-Ben-Haddou, a striking desert fortress that seems to rise out of the barren rocky landscape.

The 1,000-year-old walled city is a UNESCO World Heritage Site and plays a role in dozens of star-studded productions, including Lawrence of Arabia, King of Persia and Game of Thrones Season 3. However, the ancient city is most famous as the setting for 2000 Oscar winner Gladiator, a role it will reprise when Gladiator II hits theaters on November 22. A little more movie trivia: The impressive gate framing the entrance to the city was a set piece built for Gladiator left for cinephiles to enjoy today.

Just outside Ouarzazate is another hub of cinematic history. Atlas Studios, also known as “the Hollywood of Morocco,” is one of the largest film studios in the world and a must-visit for any movie buff. Guided tours of the lot are offered daily, and a small museum provides a glimpse at some of the massive set pieces used in filming some of Morocco’s silver-screen stunners. The studio is used regularly, so it’s not uncommon to catch a sneak peek of movie-making magic in progress during your visit.

Merzouga

Near the border of Algeria, Merzouga’s terrain is out of this world. Just outside the city, you’ll find the Erg Chebbi, a seemingly endless sea of orange sand stacked into dunes as tall as mountains. Fantastical films like The Mummy and Aquaman took full advantage of the otherworldly appearance, as did Matthew McConaughey’s aptly named adventure flick Sahara. The only way to experience the dunes is to book a guided tour complete with an overnight stay in a luxury desert camp — like Luxury Camp Merzouga — and excursions like camel rides and sand surfing. We’d suggest opting for a private trip through a local, Amazigh family-owned company like Desert Explored.

Ziz Valley

On your way out of the Sahara, plan a quick pit stop along the Ziz Valley. This 60-million palm tree oasis is the largest in Morocco and served as inspiration (and a filming location) for the mythical forest of Ahm Shere in the 2001 sequel to The Mummy.

The ancient town of Fes, Morocco — Recreate your own movie moment in Fes. *Credit: Sarah Bisacca*

Fes

The eighth-century city of Fes is everything you’d expect an ancient Moroccan metropolis to be. The UNESCO-protected medieval medina is made up of more than 9,000 winding streets and alleyways, from which the smells of cooked meats, fragrant perfumes and the world-famous tannery mingle like the eclectic blend of tourists and locals mulling about. Fes’ cultural melting pot has been featured in movies like Indiana Jones and the Dial of Destiny, The Bourne Ultimatum, The Man Who Knew Infinity and Black Hawk Down. Searching for former film sets in the maze of a medina can be challenging, so we’d highly recommend seeking a skilled guide.

Tangier

End your Morocco set-jetting adventure in the coastal city of Tangier. The bustling port, with its whitewashed buildings and Strait of Gibraltar backdrop, has proved to be a favorite filming location for action blockbusters like James Bond: Spectre, Men in Black: International, The Bourne Ultimatum and Inception. Wander the winding medina streets to spot the sites of high-speed chases and signature stunts before holing up in a traditional café to sip mint tea and savor a cinematic sunset over the ocean.

Chefs, Interviews

E.J. Lagasse On Food, Football And Family Legacies
By Forbes Travel Guide Editor DeMarco Williams

November 5, 2024

Emeril's E.J. Lagasse — E.J. Lagasse has taken over the family’s culinary empire. *Credit: Randy Schmidt*

The sports world is making a big fuss about 20-time NBA All-Star LeBron James playing on the same team as his 20-year-old son, Bronny. And while seeing a father and his child on the basketball court together is incredibly cool, we don’t know if it’s any more impressive than watching a dad and his son simultaneously making a pot of lobster gumbo in a heralded New Orleans restaurant.

E.J. Lagasse is the son of Emeril Lagasse, one of America’s first true celebrity chefs. Since opening his eponymous Big Easy restaurant back in 1990, the elder Lagasse has baked, basted and “Bammed!” his way into the hearts (and stomachs) of the world. Like Bronny, E.J. could have easily gone another way with his career, but the aroma of flambéed filet mignon proved too strong to ignore.

Working in kitchens since he was 13, the formally trained E.J., now a grizzled 21, has not only taken the helm at Emeril’s, but he’s also just opened a second restaurant, 34, a nod to the Lagasse’s proud Portuguese roots. In the following interview, the wunderkind son of a culinary legend talks about running the family business, being inspired by other artists and making big plans for the upcoming NOLA Super Bowl.

Emeril and E.J. Lagasse — Emeril and E.J. have turned the tables on NOLA cuisine. *Credit: Randy Schmidt*

I noticed on your social media that you all recently took a break from the restaurant for a couple of weeks. Why is that kind of thing important for you and the team?

It keeps everybody energized. I think that restaurants in general are pretty fast-paced, but when you get into fine dining and things like that where you’re doing these set menus and tasting menus, the services get quite long. Those guests are there for two and a half to three and a half hours. So, if you have a table that sits down at 10:30 p.m., you’re going to be cooking late. And we do deep cleanings [after service].

You get in the swing of things and it’s a great routine. But you look up and you’ve done 40 weeks of that straight and it’s like, “All right, everybody’s a little bit tired.” Yeah, so I’m big on letting the staff take a breather on Sundays and Mondays. But for that two weeks [straight] that we can take off when it’s really hot out in New Orleans, people can go outside and do whatever they want to do. They can travel and see family. That two weeks are refreshing and super important for everybody.

Since taking the reins of the restaurant from your father, what have been some of the biggest obstacles?

It’s almost been three years now, which is wild. It’s gone by really quickly. But then sometimes it’s also been like, “Wow, this going pretty slow.” People say that life moves pretty quickly when you’re in a routine. But the challenges for me have been sort of everyday [obstacles]. It’s just really finding out, with the great team that I have and all the amazing people that we have surrounding us in the restaurant, how can we attack any issue that pops up every day? Sometimes those issues aren’t like problem solving; it’s more creative. It’s almost like developing new philosophies and different techniques to do things. And I don’t mean that in just a culinary sense.

I think it also bleeds through in how we take care of the guests and things like that. Is there a way that we can move a tray through the dining room that’s more seamless? Can we add more songs to so that the playlist is a little bit extended so that when you do have people that spend a few hours in the restaurant, they’re not hearing any of the same songs? All of those little details. So, the challenges for me on a day-to-day basis have been really fun.

We keep evolving. That was something that my dad and I had come out and said really early to our team: “Hey, we don’t want to get to a place where we’re doing the same thing for the next 30 years, right? We’ve been around 34 years, and we want to be continually evolving for the next 34.” The challenge is [to be] continually evolving, but it’s also the most fun part of the job.

Inside the just-opened 34. *Credit: James Collier*

In terms of evolution, is that where the new restaurant comes in?

We’ve been working on 34 for a number of years now. It was a pre-COVID idea. Construction started almost two years ago, so it’s been a really long process for that. It’s a lot of the same thoughts that we have about dining and the standards of executing service from a front-of-house and a back-of-house standpoint and taking those standards over to the new restaurant, which is a little bit more of a casual setting than Emeril’s.

But we also want it to be really fun. If you’re doing this meal [at Emeril’s] and you’re nine courses in, hopefully, it’s going very well at that point. And then a Jimi Hendrix song comes on that kind of breaks up a little bit of that [monotony]. You don’t want it to feel stuffy. That was one of the ways that we figured out at Emeril’s to keep it from feeling stuffy was through the music.

So, at 34, it’s a lot of the same. It’s going to be a kind of late-night crowd over there. It’ll be dining that is fun and approachable, but you’ll have a great time while you’re doing it. My dad had a cookbook in the early 2000s called Every Day’s a Party. I think that’s been the philosophy for 34.

The Wine Bar at Emeril's — The Wine Bar at Emeril’s. *Credit: Emeril’s*

What kind of role does music play in your kitchen?

I mean, look, we’re in New Orleans, right? What a role music plays in New Orleans. The sound system in the dining room is great for the guests. But for us, I have speakers built into the ceilings in the kitchen. And normally, [music plays] during prep. We don’t really play music during service in the kitchen just because we have to listen. I’m a big proponent, as well as the whole team is, that you got to hear something cooking in a pan. But in the daytime, we’ll let anybody throw a playlist on if they have something they want to listen to. We kind of take a quick team vote. Everybody’s in the kitchen and it’s like, “All right, what do you guys want to listen to?” And somebody’s like, “I’ve got this ridiculous playlist that I want to play right now.” Okay, great. Connect it.

Outside of cooking, what are some things you and your dad love doing together?

Eating. That’s probably No. 2. We love to eat out together. That’s a lot of my formative memories as a kid and a lot of what got me into loving restaurants in general. I adore food, but what I really enjoy about restaurants [are the memories]. They were memories that I had with my dad when I was younger, going out to eat somewhere. [Eating out] also helps us stay fresh and be inspired by what’s going on around us in terms of what we do for a living.

We’ll also go to a jazz bar and listen to music. We love that.

But we’re in New Orleans, so we’re massive Saints fans. We love going to the games. I’m sure we’ll magically appear at a couple this season. It’s something we call each other about on the weekends when the restaurant’s closed. We’ll be like, “Oh my God, did you see that?”

Speaking of football, the Super Bowl is coming to New Orleans in February. Have you already talked about what kind of presence the restaurants are going to have for it?

I think I’ve annoyed my dad a little bit because I’m in the process where I’m like, “How many parties can we throw on a weekend?” Let’s go! We can throw a hundred parties in a weekend. I have a lot of friends that are either in the restaurant industry or are nightclub based. Everybody’s coming to New Orleans. A lot of musician friends of mine are coming to New Orleans. Everybody’s sending little fireworks. They’re like, “Hey, what are you up to that weekend?” I’m sure we’ll be bouncing around a lot, cooking a lot of places.

But what an exciting thing to have back in New Orleans. I think it’s a record-breaking time as well. I think it’s now the most Super Bowls ever hosted in a single city [editor’s note: NOLA will tie Miami for that title with 11 hosted Super Bowls]. I know that a lot of people within the city are really proud about that. Everybody’s excited about it. We’ll see if the Saints can get there. We’re hoping for it. Fingers crossed. But we’ll be there cheering no matter what.

New York City's Eleven Madison Park — Lagasse finds inspiration in places like Eleven Madison Park. *Credit: Eleven Madison Park*

Who are some other creatives who inspire you?

I look to a lot of artists, and it’s not because I see art on plates. It’s more I respect what artists do in terms of painting and things like that. I’m also a big fan of art. I was at Eleven Madison Park in New York not too long ago and [artist] Rashid Johnson does their to-go bags. I had never seen it. He painted like these woven to-go bags that they put their take-home granola in. It’s amazing. And obviously, they have some stunning Rashid Johnson work that’s in Eleven Madison Park. I’ve been following him for a while. We message back and forth on Instagram and stuff.

I’ve always been a massive fan of [artist] Hunt Slonem. He used to teach in New Orleans. He does stroke paintings of butterflies, bunnies and things like that. Those are really prevalent in New Orleans. Always been a big fan of that and super inspired because of the textural work. I think that stuff is fantastic.

And then as a New Orleanian, George Rodrigue and the Blue Dog are about the most iconic thing ever. Yeah, so definitely some inspiration that comes from artists.

But I’m also inspired by music. I was watching the Beatles’ Let It Be documentary that was done for Disney+ not too long ago. It’s a very long documentary, but I’ve liked Beatles music since I was a kid. It was really interesting to watch their creative process behind striving to make this new music in the ’60s. I’ve now been reading books about the Beatles’ creative process. They were workaholics. They were really pumping music out. That’s been really inspirational.

For the person who’s coming to town but wants no part of the French Quarter, share a few things that speak to the real New Orleans.

My local hack [involves] Cafe Du Monde beignets that you would normally be getting in the French Quarter. You can go to City Park 10 minutes from downtown. Beautiful park. They have a hidden Cafe Du Monde that’s in the center of the park. And it is the best Cafe Du Monde location. The line is never crazy. There’s a guy playing a trumpet, and it’s great. And it’s right by the New Orleans Museum of Art. They take credit cards. So, if you don’t have cash on you, that is the spot to go.

Then, I would stroll down Magazine Street for sure. Specifically around Super Bowl, the weather’s going to be fantastic. There’s all sorts of little boutiques for men’s and women’s clothing, but then there’s also art galleries and great little restaurants. And I have done the Magazine Street walk many a weekend, winding up at Lilette or somewhere Uptown and eating a really lovely late lunch or an early dinner, and then walking the rest of Magazine Street.

Another thing that’s really cool is that it’s close to Emeril’s. We see a lot of action on the first Saturday of every month when they do a gallery walk downtown. Emeril’s is on the corner of Gallery Row. All of the art galleries, some bars and some other little restaurants are down Julia Street. They do a lot of showings, and they change the art out in these galleries. And then, you can come get a martini at Emeril’s.

What are your thoughts on the New Orleans dining scene?

It would be really tough to find a disappointment for me. On a on a global scale, now there are other restaurants in the city that are getting recognition. Like [chef] Serigne [Mbaye] at Dakar. That’s one of the best new restaurants in America. And our friends down at Jewel of the South have the best bar in America from the James Beard Foundation. That’s some big recognition to have the best new restaurant in America and the best bar in America be in New Orleans. And they’re all great friends of ours. That’s been really cool to see.

My friends Trey Smith and Blake Aguillard have this restaurant called Saint-Germain on Saint Claude Avenue. It is stunning. I think it’s the best menu that you can go get in New Orleans right now. I just went recently, and the cooking that they’re doing is genuinely world-class. I go there for inspiration. It’s like this really friendly thing where they come and see us at Emeril’s and I go and see them. We have this great banter back and forth and they’re dear friends. But the restaurant is exceptional. It’s a cannot-miss [establishment].

Ana Castro opened Acamaya, which is her love letter to Mexican seafood dishes. And I’m not joking, I’ve been four times. It is so good. She’s open on days that I’m closed. I took my dad recently. We went and we were both going, “That’s one of the best meals we’ve had in New Orleans in the last 10 years.” So, the dining scene in New Orleans is evolving. It’s changing every day into stuff that isn’t necessarily New Orleans food.

What other exciting projects do you have on the horizon?

Just keep doing what we’re doing at Emeril’s is really the big thing. And yeah, the new restaurant is going to be a lot of fun. I’ll have some nights where I leave Emeril’s and head over to [34] because of how late that place is going to be open. But my focus is at Emeril’s. We’re constantly changing the menu there. That’s where I’ll be, so you know where to find me.

Attractions and Landmarks, Hotels

The Most Beautiful Places In Las Vegas
By Correspondent Melinda Sheckells

November 4, 2024

Take in fabulous views at Fontainebleau. *Credit: Connie Zhou*

If you’ve ever seen a Las Vegas sunset and thought it looked unusual, your eyes didn’t deceive you. Long periods of intense sunlight and low humidity paired with unencumbered skies, light scattering and atmospheric dust produce Mother Earth’s signature light show in the desert sky.

But whether you’re a fan of natural beauty or manufactured marvels, the attractions in Las Vegas and its surrounding areas are undeniably stunning. The picturesque charm of Mount Charleston, the contrasting landscape between Red Rock Canyon and Lake Mead, the industrial grandeur of the Hoover Dam and the futuristic allure of Sphere, the world’s largest spherical structure, are all waiting to be explored — often on the same day.

From fabulous new restaurants to stunning suites, Vegas’ opulent interior spaces command your attention. Let’s peel back the curtain on the city’s five most beautiful places.

The Vault is Bellagio’s hidden treasure. *Credit: MGM Resorts International*

The Most Beautiful Bar

The Vault at Bellagio is nearly impossible to find unless you know what you are looking for. The gold door behind the main casino cage leads to a former office space that Studio Munge transformed into an exclusive cocktail club with artwork from Takashi Murakami, rare spirits and bespoke drinks tailored to each guest’s preferences. Hidden in plain sight, this opulent drinking den with black mohair seating and gold marble tables feels worlds away from the raucous craps and blackjack tables just outside.

The names of the cocktails could also describe the types of patrons you might find at The Vault: The English Spy, Fame & Fortune and The Seductress — each one coming with a story to match its personality. The food menu features fewer than a dozen bites, leaning heavily on A5 wagyu sandwiches, bluefin tuna nigiri and caviar presentations. The mirrored back bar displays bottles like crown jewels illuminated by a chandelier with 80 faceted globes.

Crockfords is a stunning hotel within a hotel. *Credit: Resorts World Las Vegas*

The Most Beautiful Suite

Only in Las Vegas will you find a level of accommodation beyond your wildest dreams. Resorts World’s Forbes Travel Guides Four-Star Crockfords Las Vegas takes this declaration to the next level with its spectacular Palace suites. Reserved for the resort’s highest-level gamblers, the four-bedroom, 7,000-square-foot stunner is the largest room on the property. The grand foyer leads to a circular formal dining room with floor-to-ceiling windows, a movie theater with tiered seating and a game room with billiard tables.

Every bedroom suite is just that — a suite with its own spa-inspired bathroom that has a soaking tub and walk-in closets. Lounge on a private terrace that’s equipped with a pool, garden and outdoor kitchen.

Since this hotel-within-a-hotel operates like a private club, you use a private entrance behind a dramatic gate. Inside is a dedicated lobby and lounge that exude tranquility from the moment you enter the door.

The impressive scene at Ito. *Credit: Connie Zhou*

The Most Beautiful View

The top floor of Nevada’s tallest inhabitable building defines prime property. As such, Fontainebleau Las Vegas created a first-of-its-kind concept to capitalize on one of the most beautiful views in town from the 67th floor. The ultra-exclusive Poodle Room social club establishes a reason to see this view over and over again. Rockwell Group designed the space with maximalist mid-century decor and provided a backdrop for the cast-glass poodle sentinels that guard the room.

Complementing the rarified air of the Poodle Room is an even more exclusive space, Ito Omakase, with an equally beautiful but different view of the city that faces northwest and the majestic Red Rock Mountains. This 12-seat experience, imported from New York City and helmed by chefs Masa Ito and Kevin Kim, offers two seatings per night, serving dozens of courses comprising artfully prepared bites of pristine fish set to an old-school hip-hop playlist.

Dine in maximalist Delilah. *Credit: Robert Miller*

The Most Beautiful Restaurant

Delilah at Four-Star Wynn Las Vegas is one of the hardest reservations to get in town and one of the most beautiful restaurants in a highly competitive field. Todd-Avery Lenahan, president of Wynn Design and Development, spent two years envisioning and sourcing every detail for the supper club and lounge. Lenahan sketched the design for Delilah while on safari in Botswana’s Okavango Delta. The themes of tropicalism, cubism and brutalism sharply contrast with Hollywood regency stylings and art-deco details — yet they all work brilliantly together.

Lenahan even found old photos of interiors, picking up nuances of walnut finishes and streamline moderne furniture from Desert Inn, the hotel that once sat in the Wynn’s footprint. He also acquired 100-year-old Chinese showgirl hats for the private dining room, small-scale Easter Island moai and settees wrapped in a vintage Hermès print in the Little Bubble Bar.

Bruno Mars’ personal paradise. *Credit: The Pinky Ring*

The Most Beautiful Lounge

The first rule of Pinky Ring is that no photos are allowed to be taken inside. However, it’s a significant test of your will not to reach for the camera, as Pinky Ring ticks all the boxes for those who love things of sublime beauty. Bruno Mars’ lounge at Bellagio, first and foremost, was created to entertain the superstar and his friends while giving select guests the experience of what it would be like to jump into a time machine and party with Mr. 24K Magic back in 1970.

Internationally acclaimed design duo Yabu Pushelberg created the interiors, which read like a series of cinematic vignettes. In a dimly lit entry — a space that serves as a palate cleanser for what’s to come — find many of Mars’ Grammy awards. Enter the lounge, and the vibe and good lighting take over. Conversation-pit-style seating optimizes the views of the stage and your neighbors. The color green snakes throughout the room on banquettes and the marbling on the cocktail tables. Mirrored ceilings reflect the soft hues of the golden drapery around the bar, and a large round crystal chandelier illuminates the space just like the glint from a diamond pinky ring. Inside the VIP area resides the top touch: a recessed oval cocktail table that doubles as a champagne bucket surrounded by faceted mirrors that create infinite reflections.

Guide, Hotels

The Luxe Cabo Resort We’re Escaping To This Winter
By Forbes Travel Guide Editor DeMarco Williams

November 1, 2024

Have the Mexico trip of your dreams at Solaz. *Credit: Solaz, A Luxury Collection Resort, Los Cabos*

You could blindly throw a dart at the calendar and land on the right time to visit Los Cabos. Just look at the December forecast: highs in the mid-80s and lows in the 60s almost every day. It’s no wonder when travelers speak of vacationing on Mexico’s Pacific coast, the southern tip of Baja California Sur is generally at the center of the conversation.

Solaz, A Luxury Collection, Los Cabos is one of the best places to bask in the Baja sun. An architectural marvel positioned between the region’s harsh desert and its sparkling blue waters, the Forbes Travel Guide Four-Star resort exudes a calm and a confidence all year long. No matter the season, here are five reasons why Solaz should be in your sights.

The Look

A lot of resorts claim to be at one with nature. Solaz follows through with the declaration. Lines and curvatures undulate with the topography. Walkways intentionally lead the eyes to the Sea of Cortez. At certain spots around the property, you have to look closely to see where pebbled trails stop and quarried stone buildings begin. It’s as if Mother Nature herself sat in on design meetings with the Sordo Madaleno architects who erected the place.

And we haven’t even mentioned the role that flora plays in all of this. There are few properties we’ve visited in North America that take as much pride in their landscaping as Solaz. You’ll notice the resort’s 20-plus cultivators pruning and planting incessantly, ensuring that the cactus and agave you see along pathways are always in picture-ready shape. You’ll also notice rooftop gardens that add both an aesthetic quality and a positive environmental impact to the property.

The Rooms

But if you think the grounds here are incredible, brace yourself for the rooms. Units range from one-bedroom quarters to four-bedroom villas, yet they’re all adorned in local Huanacaxtle wood, one-touch tech features and delightful Byredo toiletries. We stayed in a Plunge Pool Room that also had a solid wood dining table for six, a wine cooler, marble walls and, as the name suggests, a splash pool that looked almost too elegant for a dip.

The room didn’t stop there, though. Understanding how important the sleeping component is to a vacation, Solaz wants to ensure you have an unforgettable rest with not only a pillowtop mattress, but with the Suite Solaz Slumber Package. Upon request, an artisan butler will light candles, run you a bath filled with Epsom salt and mix up a snooze-inducing mocktail to ensure your night goes as well as your day at the resort did.

The Food

It doesn’t matter if you’re hungry for formal or fun dining, Solaz has it on the menu. For the former, Al Pairo is where you’ll want to don the linen and loafers for the evening. A partially open-air space with tiled floors and a stunning light fixture doubling as a school of fish, this restaurant delivers contemporary Mexican dishes that are accompanied with hushed conversations and sips of a Chablis from the attractive glass-walled wine cellar, La Cava, next door.

When it comes to fun, the resort cooks up some great options, too. At the waterfront Mako, you’ll spot horseback riders prancing on the shorelines while you pick from a delicious menu of power bowls, tacos and other light options. A perfectly fried fish sandwich with seasoned fries was one of the best lunches we’ve had all year.

For a more hands-on culinary experience during your stay, try a taco-making class at Cascabel. Here, you’ll prepare your own guacamole, press your own shells and flip your own pieces of mahi mahi. While there will undoubtedly be a mishap or two along the way, the combination of expert supervision and fresh ingredients will come together for an unbelievably good lunch.

Solaz, A Luxury Collection, Los Cabos' Spa — Ojo de Liebre Spa is a water-centric sanctuary. *Credit: Solaz, A Luxury Collection, Los Cabos*

The Spa

As you’d expect from such a serene address, wellness sits firmly at Solaz’s core. This rings especially true at Four-Star Ojo de Liebre Spa. Before your treatment, ready your body by taking a swim in the seawater pool or a plunge in the hot and cold tubs. And when it’s time for your pampering session, there’s a roster of restorative services — from the expected (the lavender-accented Conscious Massage) to the explorative (the aloe- and suction cup-enhanced Escenia del Mar procedure) — from which to choose.

For our visit, we landed somewhere comfortably in between with the jojoba- and black pepper oil-aided Gentleman’s Massage. Our therapist was short in stature, but her hands left a big impression on parts of our lower back we didn’t even know needed attention.

The Activity Calendar

While we’d fully understand if your Solaz stay was masterclass in motionlessness, the resort’s activity options make it hard to sit still. There are cocktail-making courses for adults, clubs for youths and pools that everyone in between can enjoy. If you’re feeling even more active, connect with the concierge about taking an ATV tour through the Cabo desert.

In a unique touch, the property also houses an onsite museum, Gabinete del Barco. As you’d expect from spending any time on the property, the gallery is a thoughtful attraction filled with historical documents, maritime artifacts and a 43-foot whale skeleton.

Now that the holidays are upon us, the Los Cabos hotel will get even livelier. The culinary team will prepare a curated meal of new and old favorites on Thanksgiving (November 28). Around Christmas, the resort will gift guests with gingerbread house-making classes (December 1 to January 2), an Italian-inspired dinner at Riccio Di Mare (December 24) and festive meals all day on December 25. And finally, Solaz will ring in 2025 with a New Year’s Eve party and a New Year’s Day brunch.

Chefs, Interviews

Celebrity Chef Antonia Lofaso Dishes On Aruba And Food Trends
By Forbes Travel Guide Editor Jennifer Kester

October 31, 2024

Chef Antonia Lofaso seems to be constantly on the go. When she isn’t appearing on TV in shows like Top Chef, Chopped, Cutthroat Kitchen and Restaurant Startup, she’s running her Los Angeles restaurants Scopa Italian Roots, Black Market Liquor Bar and Dama.

Lofaso recently returned from her first trip to Aruba. There she participated in Autentico, a new food festival that celebrates the island’s culinary scene, which draws influences from Holland, South America and the Caribbean.

We caught up with the L.A.-based chef as she was moving into a new home in Nevada. The chef is cooking up something in Las Vegas and can’t reveal her plans just yet, but she did share more about her trip to Aruba and the dish there that stirred her soul, what she’s making for the holidays and the evolution of fine dining.

You were just in Aruba for Autentico. What was that like?

Let me start by saying the entirety of the island of Aruba is so hospitable, so welcoming. I can’t believe that this was their first stab at doing a festival for food, because the whole island has so many great restaurants, so many great chefs, so many innovative chefs.

Operationally, they were so dialed in, they thought about every little aspect of it. They blocked off one of the most popular streets in an area where little kiosks were able to set up so that the restaurants were represented.

I started in the very early days of Wolfgang Puck, who did the American Wine and Food Festival for Meals on Wheels as a charitable donation. It was the very first one in Los Angeles and was done at the Universal backlot. You had these different experiences as you had these kiosks of food. And that’s what this felt like because the kiosks of food and drinks and setups of different areas — they had almost like an Iron Chef competition and one for spirits as well. It was set in between all the amazing restaurants and stores. And so not only were you obviously paying attention to the restaurants and to the different food vendors that were there, but it was set in this little area where you got to see different artwork and stores.

I just love that they really used the surroundings. It wasn’t just an empty lot or a tented area. It was intertwined with the area.

That’s fun. What local food did you enjoy experimenting with?

I did a dinner and used this very specific cucumber to the area. They almost look like big caper berries. They obviously weren’t pickled, tart or anything like that. They were crunchy and had a ton of water content to them. I had spoken to the chefs before I got there, and I was like, “Obviously, I want to bring something with me that I do from my restaurants that represents me, just like most chefs do when they do any kind of festival, whether it’s in their own city, their own country. But I’d love to incorporate local produce or fish.” All local chefs were talking about this very specific cucumber.

I did a crispy shrimp toast. And I always do some kind of pickled vegetable on there, a lot of times a pickled Persian cucumber or pickled radish. So, I used the local cucumbers.

The chef has shared her culinary skills at Paradisus by Meliá resorts. *Credit: Paradisus La Perla*

Are there any restaurants that stood out during your visit?

Absolutely. I ate at Olivia during the festival, and everyone was talking about it. We [also] went and did a tasting menu the night that I got there at Infini. They did a scallop dish with a carrot beurre blanc and pickled kimchi.

Usually, you marvel at the whole experience of fine dining — the food is always good, and it’s always well executed. But does it always feed your soul, or does it make you want to eat an entire bowl of it, like how comfort food does? This dish touched my soul. All I wanted to do was talk to the chef about it. It was this mixture of classic French cooking of a beurre blanc, but then using carrots of the island and then bringing in this Korean influence, which if you’re keeping up with food anywhere in the world right now, Korean food is having a moment. People have always seen it, but mainstream is seeing it more and more, as it should because it’s one of the greatest foods on the planet. But you’re seeing all those influences in this area in Aruba.

When you travel, do you choose destinations because they’re good foodie cities?

My entire way of vacationing is, “Where are we eating breakfast, lunch and dinner, and where are we going in between just to work it off so we can go to lunch and go to dinner?”

What are some of your favorite foodie cities?

You find gems everywhere. I’ve been in Mississippi and had the greatest food in the world. I’ve been in Paris, all over Italy, Africa, and you’re always able to find the local spot that you need to eat in, the spot that everyone’s raving about that maybe some new chef is coming in and wants to show his excitement and influence from something else. It is like that in every state, every country, every city I have visited. So, wherever I visit, I always seek out all the places — the places I’m eating in my shorts and flip-flops and the places that I’m getting dressed up to enjoy top-to-bottom eating.

Thanksgiving and the holidays are coming up. Do you have any special dishes that you make to celebrate?

For me, the Christmas holiday is the Feast of Seven Fishes. I’m an American Italian, so I figure out every year how to put seven to 10 fish somehow together in something that you can entertain with so that I can actually enjoy myself and I’m not just cooking all night long.

And Thanksgiving — I’m a traditionalist. I’m like turkey all day long with gravy, cranberry sauce, stuffing and anything that I can put gravy on and gravy on and gravy on, like mashed potatoes, macaroni and cheese, the classics.

Every once in a while, back when I first started cooking, I was like, “Maybe we’ll do a duck.” Then I’m just like, “No, I want turkey and gravy, and I want all the gravy on top of all the things. And I wanted to just mash together.”

Well, your limited-edition menu across Paradisus by Meliá resorts in Mexico and the Dominican Republic wraps up in October. What was it like working on that?

It was really lovely to be able to showcase a lot of food that I’m super proud of in the States in a lot of these different areas. I got to visit Cancun and spend a lot of time with all of the chefs at Paradisus, and it was such an incredible experience. They have a great culinary program there.

I got to spend some time in the Dominican Republic and do their big curated [Epicure] dinner that they do every single year. I just had a wonderful time. They were so excited to work with me, which I was super excited about because you love when chefs welcome you into their kitchen and want to learn and be a part of like what it is that you do, or what I’ve been doing for the last 17 years in the States.

I picked my favorites and not just something to showcase — I took the local chefs’ suggestions, like the fish that they have in the area, and then just turned it into a lot of the dishes that I would do in the States. But then, of course, I took my rice ball — because the rice ball has to be brought everywhere I go — and the Sicilian ice cream sandwich. All the things that are staples at Scopa I brought out there and then had one dish, which was a fra diavolo sauce, a very spicy tomato broth with roasted fennel, doing that with the local fish.

You mentioned before Korean food and how that’s become more mainstream. What are some of the other big culinary trends that you’re seeing?

What I love so much is that the dining landscape has broadened and has changed in a way that people are really celebrating diverse food. It’s given chefs permission — not that they didn’t have it before, but now because they’ve got guests flooding their restaurants — to take what they know about Korean, Mexican or Israeli food.

You’ve seen all of them really have a moment in the last five years — you look at Bavel in Los Angeles and what Ori [Menashe] did over there with incredible Israeli food, like hummus and tabouli. And all of a sudden, it feels as if you’re getting dressed up and you’re having cocktails.

And so really celebrating that same thing with Korean food. I was just at Attaboy in New York City and seeing not just the diversity of it, but sort of the progressiveness of it because they’re using a lot of French techniques and a lot of different flavors of different areas and turning it into something really special and fine dining in a very easy way. You don’t have to get all dressed up for it. You just sit and relax and eat.

Basically, my point is a lot of times the conversation, unfortunately, in the United States only has been that this type of food — Mexican food, Israeli food — isn’t meant for you to go out and have cocktails and get all dressed up and have a date night. Now we’re not limiting what we believe fine dining and progressive dining are. All these great restaurants that are packed every night, where people are spending money and having their date nights and getting engaged in, are all different styles and diversity of food.

Chefs have been screaming about this forever, but unfortunately for a very long time, only certain areas were pumped up. Then others were just like, “Oh, tacos aren’t meant for that.” You can have a 12-course taco tasting at Pujol in Mexico City, but the rest of the country just didn’t pay attention to or didn’t know. I mean, the most delicious hummus you’ve ever had is in an incredible restaurant in downtown Los Angeles or you can have an amazing fusion of Korean and progressive Korean at Attaboy in New York. When you see that, it excites you about food. It excites me about food.

It’s all the food that’s been overlooked for a very long time, so I’m happy to see all of it get its moment in the stars. Hopefully, it stays there.

What are you working on next?

2025 is going to be a great year. It’s going to be a big year. I’ve got great stuff coming on television. I was a host on Worst Cooks in America this year. They haven’t announced it yet, but it’s already filmed and it’s going to come out January. And then Tournament of Champions will be out again.

And of course, I’ve got some stuff working in Las Vegas. I’ve got stuff working in Los Angeles. I’ve got stuff working in Irvine. I’m all over the place.

Interviews, Sports

Why Seattle Reigns To WNBA Star Jewell Loyd
By Forbes Travel Guide Editor DeMarco Williams

October 30, 2024

When you visit Pike Place Market in Seattle, there are a few stops everyone has to make: you must watch the workers toss salmon around at Pike Place Fish Market; you’ll want to grab coffee at the world’s first Starbucks; and you just have to wait in line at Pike Place Chowder for its award-winning specialty. But before you leave the market, don’t miss the delicious pastries at Cinnamon Works. You won’t find long queues or tourists posing for selfies here, but the scratch bakery might be the tastiest spot in the whole place.

Consider Seattle Storm guard Jewell Loyd the maple-frosted cinnamon roll of the WNBA. While headlines about league attendance records, dazzling rookies and expansion teams dominated this past season’s narrative, Loyd quietly went about her business like she’s always done, scoring nearly 20 points a game, making her sixth all-star team and winning her second gold medal in Paris. No flash. No wild antics. Just great basketball.

It’s that subdued confidence that likely piqued smartwater’s interest in working with Loyd for its promotion celebrating sports, style and culture. In the following interview, the 31-year-old hoops star discusses that business partnership, the WNBA’s incredible ascension and, of course, her favorite stops at Pike Place.

Seattle Storm's Jewell Loyd — Loyd is also tenacious on defense. *Credit: Seattle Storm*

Seattle’s season didn’t end the way you would have wanted but talk to me about the positives that came from it.

Yeah, the season was dynamic for us, especially coming from last season, where we didn’t make the playoffs. We were trying to figure out if [the team was] going to be a rebuild, how long it’s going to be, all these things. We won 11 games last year. We played hard. The season was still really fun. We had a great group. It was a growth year. The growth that we had, we were able to come into this year, obviously adding a couple pieces. We had a 25-win season, which is dynamic. In this league, you win 20 or 25 games, that’s a good season.

We put ourselves in a position to have a chance at going to the semis, going to the finals. For us, it’s those little things that you got to take a positive from. There’s so much growth from Jordan [Horston] and Gabby [Williams] coming back. There were a lot of bright spots in this season and I’m glad that we had it. I’m just proud of my teammates.

Personally, what are some things that you’re proud to have accomplished?

The season was packed with so much basketball. For me, my biggest thing was making sure that I’m going to be the best teammate, making sure that, no matter the ups and downs of the season, I’d be that leader, that voice, of this team. If you look at the numbers, things were a little down, but I was still like top 10 in scoring. I was still productive in some way. I had games I needed to do all those things. My basketball [statistics] might have looked like they were down, but my growth as a person was dramatically bigger. As an overall person, I’m so proud of how I was able to carry myself and deal with adversity and bring people together.

But come to think about it, I won a gold medal this year. It’s something that I really wanted to do. To have two gold medals is an honor. You could always find a negative. But why do that? You want to find a positive. I’m just happy with how I carried myself this season. My teammates have my back and the people who care about me [do, too]. They were there.

Portland, Oregon, gets a WNBA team in 2026 — Portland’s WNBA team tips off in 2026. *Credit: Kenji Sugahara*

When you look at the WNBA, this year’s growth and TV numbers were great. The league’s expanding into San Francisco, Portland and Toronto soon. How does it feel to finally see your hard work paying off on a bigger scale?

I think [retired Seattle Storm star] Sue [Bird] mentioned it in an interview she did, saying that you don’t always get to reap the benefits that you sow. You don’t always get to see it. Sometimes you plant it, but [by the time it grows] you’re already out of it. I’ve been in it long enough to see the changes. It’s like the second phase of my career. Before, we didn’t have charter flights. Now, we have charter flights. You see the growth. You see the excitement. You see the talk shows about it. You see the people wearing jerseys. It’s a vibe right now. It’s the new wave. And the funny thing is, it was a new wave for people this year, but it’s always been a big ocean. We’ve been swimming in this pool for years.

Also, the media coverage for all women’s sports [has improved]. And I think a little bit of that is helped with the [name, image and likeness endorsement deals] and things like that. But there’s also the talent. These women have put so much work into it. You’re finally seeing it on a national level. You just see the work, the craft and the creativity with how they’re playing. It’s been awesome. I don’t take this for granted. I’m glad I’m able to still be in it, appreciate it and also drive it forward.

With all these cameras pointed the WNBA’s way, there’s been a lot more interest in your personal style. Define Jewell Loyd’s fashion sense.

A lot of it is based on comfort. I want to be comfortable wearing things I’m going to wear again. I want to be able to have this subtle iconic look. But it’s my look, right? I don’t want to necessarily copy someone else. I think it’s very important to always stay true to yourself and find the best version of yourself, which is why I think the partnership with smartwater is smart. It makes sense because they do the same thing with water.

But at the same time, it’s about finding your individuality and finding ways to be iconic yourself. It’s about making sure that I’m able to still be myself and not lose myself. I’m not super big on flashy stuff. I don’t want [the fashion] to take away from me. I always want to be my star. I want to see me. I don’t want to look at myself in the mirror and be like, “I don’t know who this is.” I always just try to make it comfortable. It’s right to the point. It’s stylish. It’s crisp.

Seattle Storm star Jewell Loyd — The guard’s pregame pregame tunnel looks are on point. *Credit: smartwater*

You always have the smartwater by your side, too.

I fully believe that when I’m looking to partner with people or companies, I really try to find a unique way to combine my passions, my similarities, my mindset with that brand. I think in a lot of ways, without even knowing it, I think smartwater has done a great job of making themselves stand out and be different. Obviously, it’s water, but what about the water makes a difference? What about the bottle makes a difference? They’re really big on making sure that the choices that you make make you a better self. I’m so big on that myself. Any decisions that I do, I’m thinking, “Does it make me better?” They align with that. So, having [the water] as an accessory, having that in my daily life, in my routine, is a constant reminder that when I’m drinking this water, I’m making myself better.

What makes Seattle so special to you?

For people who like sports, it’s such a sports city. No matter what it is, no matter who’s playing, they’re going to support. I think that makes it a very unique city to play in because it is small. It’s not like a Chicago or L.A., where things are spread out. Everything’s kind of engaged in each other. So, if things are going around in the city, you got to know about it. If something’s going down at T-Mobile Park or Lumen Field, you’re going to hear it blocks away. People are engaged in the sports culture. They want to know how they can make it better, how can they support more.

When you’re walking down the street, people are friendly. I think people walk way more than they drive [here]. I know traffic is bad everywhere, but there’s a lot of people walking around, so you’re constantly engaging with people. You don’t lose that person-to-person contact. Seattle is a very unique city.

Obviously, it rains a lot. It’s gray. But in the summertime, it’s beautiful. It’s sunny, and it’s a great place to be. Everyone who comes to visit from Chicago or wherever in the summer, they love it. The food is great. The water is this way. The hiking is that way. Nothing’s too far away from the city. But it’s so engaging. You’re finally able to slow the pace a little bit. I always encourage people to come and check it out. It’s just a nice change of scenery.

Seattle's Discovery Park — Discovery Park is one of Loyd’s favorite places in Seattle. *Credit: iStock-gregobagel*

Outside of Pike Place Market, what are a few things that you suggest everyone see in the city?

I might have to charge you on this. This is good information here. Like you said, Pike Place is iconic. There’s a gum wall down there. You walk around and you’ll actually find a speakeasy [called Alibi Room], if you keep going down that street that no one really knows about. Those things are really cool.

If you like to go on hikes for a change the scenery, Discovery Park is really great. There’s so many different sceneries there. There’s the water. There’s the green. The hikes are really good, and it’s easy. But the scenery! When you get to the top, it’s unbelievable. The view is remarkable. I usually go there and walk my dogs. They love it. Dogs just want to be out in the open anyway.

Restaurants wise, I think people love the clam chowder. Go to Ivar’s. That’s known around here. I like to be around food and good music. So, a lot of my recommendations are around good vibes because that’s my comfort. But you could walk up and down the streets around Second Avenue and find really good Italian restaurants and good vibes. I think The Pink Door is a good one, too.

Besides walking your dog and playing basketball, what are a few other things you like doing around town?

I love to stay active. I’ve never been someone who’s just in the house. I do like being in the house, but I grew up always being outside, doing something active. My parents always said to go outside and be active. Pickleball is something that I picked up the last couple of years. I really enjoy it. I love the camaraderie of it. I love the sport itself. I think that it allows me to still have that tennis side. I grew up playing tennis, so it allows me to still have that oomph.

I love to cook. I like to build things. I always just like to be in a creative space, where I can use my creativeness to do something, challenge myself and think outside the box. I try to always add something to my offseason. Whether it’s another strength [goal] or challenging myself to read all these books, I just like to always be challenged. I think that’s what gets me going and keeps me from getting bored. Besides that, my friends have challenged me to get better at Call of Duty. We’ll see how that goes.

You said you like to “build things.” What kinds of things?

So, random fact: in college, I took like three workshop classes. We used to build the sets for the theater. I find it really relaxing and creative. I’ve done a lot of work in my house with my dad — carpets, floors, wallpaper, all this stuff. We just started on my garage. We’re handy. Life skills! As you get older, you start loving home décor and things like that.