The Power Principle

Jaguar’s joyful top-down roadster emerges as a jaw-dropping, track-ready racer in the supercharged R version of the new F-Type Coupe. Read More »

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President Obama swings through town for a luncheon at the Jacobs'. Read More »

In the Club

The Arizona Biltmore Golf Club's newest membership package allows guests to take the luxury resort experience to the next level. Read More »

The Power Principle

Jaguar’s joyful top-down roadster emerges as a jaw-dropping, track-ready racer in the supercharged R version of the new F-Type Coupe. Read More »

Modern Marvel

This Paradise Valley residence is anything but ordinary. Read More »

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An abstract view in Downtown Phoenix. Read More »

Chapter One

Inside Out caprese with burrata, charred cherry tomatoes, crispy basil, balsamic reduction and Parmesan tuile

Chapter One

by The Editors | Photography by Grace Stufkosky | Scottsdale magazine | July 7, 2014

When Tommy Plato, owner of The Gelato Spot, brainstormed the retro-inspired retreat that would sit directly above his popular Scottsdale sweets shop, he chose a name that reflected both punning playfulness and a generous dose of old-fashioned concept. Looking like a cross between a dimly lit speakeasy and the plush, wood-accented interior of a yacht, Second Story certainly sets the stage for a tall tale, with custom cocktails and elaborately presented dishes offering up enough lore to satisfy the most curious epicurean.

Haute Horticulture

At the new Kalla floral boutique, on-trend blooms are always in style. Read More »

Lab Work

With three new culinary laboratories at FIU’s Chaplin School of Hospitality & Tourism Management, the South Beach Wine & Food Festival makes good on its promise to tomorrow’s professional gourmets. Read More »

Lessons from Lima

Seafood stew with Peruvian pepper, peanuts and raisins over a bed of potatoes au gratin with black Andean mint

Lessons from Lima

by Jen Karetnick | Photography by Michael Pisarri | Miami magazine | July 7, 2014

If you think you’ve been learning all there is to know about Peruvian fare by eating a ton of ceviche in the wide range of venues that have popped up all over Miami in the past few years, then you may be well familiar with fish and seafood that’s marinated, rapid-fire, with fresh-squeezed lime and hot peppers.

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