Craig Stoltz

1 week ago | fwtmagazine.com | Craig Stoltz

Standing in the mezzanine, overlooking the Wine Spectator’sGrand Tour setup in the Atrium of Washington, D.C.’s Ronald Reagan Building, the first impression is the immensity. Six precise rows of booths are tucked tightly into a grand wedge, each with a tall branded tapestry unfurled behind. Two identical auditoriums are packed with similar hardware on either side.

2 weeks ago | afar.com | Craig Stoltz

For nearly two years, artificial intelligence tools have been able to spin up travel itineraries customized to your unique predilections. Despite the persistent limitations of these tools—the information they provide has often been dated, and they are prone to “hallucinating,” or making stuff up—travel companies are introducing the next generation of AI planning programs. These new iterations link AI travel planning to the onerous task of booking the trip.

3 weeks ago | fwtmagazine.com | Craig Stoltz

Ah, the gorgeous aroma of number 23…so beautiful on the nose of this white Burgundy. Or, wait, is that number 15? Let me run the glass under my nose again……okay, no, I was wrong. It’s number 27. Oh, screw it. The wine’s nice, it’s chilled, I’m with my wife, and it’s a lovely evening. Who the hell cares? It’s made in Spain and was created by an Australian wine expert and contest judge. It’s a trim metal box comprising 40 vials of different aromas that one can find in many wines.

1 month ago | goworldtravel.com | Craig Stoltz

Downtown Charleston, South Carolina, is one of the most famously rewarding neighborhoods in America for aimless roaming. One reason is the distinctive “single houses” that line the Spanish moss-veiled streets. The colorful, well-preserved colonial-era homes, built one room wide and two or three stories high, are arranged with their narrow ends facing the street, a single gable rising above.

1 month ago | virginialiving.com | Craig Stoltz

They had to call it fried chicken. At first, the restaurateurs at Ambar put their signature dish on the menu by its preferred name-"monastery chicken." It was served for generations to the monks at Gracanica Monastery in Serbia, to end their fast. "But nobody ordered it when we called it monastery chicken," says Uros Jojic,director of operations for Street Guys Hospitality, the restaurant group that operatesthe Balkan restaurant in Arlington. "So we just called it fried chicken instead.