Hannah Selinger

6 days ago | airmail.news | Hannah Selinger

I was working at Jean-Georges, the petite and bourgeois restaurant tucked into Trump’s building on Columbus Circle, just off Central Park, where the sounds and smells of New York faded into the austere dining room. It was a room of extravagances small and large. There’s no pleasure in a four-star dining room, no joviality. You can’t be jocular with your fellow servers. There’s no room for error.

1 week ago | 27east.com | Hannah Selinger

We pulled up to the hotel as dark was just approaching. Boston Common had come alive, the trees wrapped in colored lights. Inside the newly renovated lobby of the 239-key Four Seasons Boston — the multimillion-dollar renovation, completed in 2023, included the overhaul, initiated by Ken Fulk — a hot chocolate station, topped off with candy canes and marshmallows, awaited us.

1 week ago | nshoremag.com | Hannah Selinger

On the coldest week of the year, I walked into the steamy-windowed Damgeuda, on Haverhill’s Washington Street. Loosely translated from Korean, damgeuda means to immerse. Other translations: to bathe; to steep; to pickle. Anyone even remotely familiar with the food of South Korea might find this term apt. The national dish of Korea is kimchi, a traditional banchan—or side dish—made from pickled Napa cabbage, or cucumber, or daikon radish.

1 week ago | muckrack.com | Hannah Selinger

“I DON’T EVER want to stay in any other kind of room!” my mother exclaimed. She was over the moon about the sprawling suite we were sharing with my husband and two kids at the Evermore Orlando Resort (flats from $799). Called a “flat” by the resort, our digs had four bedrooms plus a spacious living room and a full kitchen spread over 1,900 square feet. I found it a blissful respite from the bustle of theme parks, of days tackling Space Mountain and wandering the Wizarding World of Harry Potter.

2 weeks ago | nshoremag.com | Hannah Selinger

In October, Newburyport lost a bakery—and gained one, too. The Fresh Flour, which has a dual identity as a Sicilian pizzeria and Italian bakery, is owned by Rachel Null and Tanya Gioldasis, the duo behind The Fresh Fix. The space was home to Buttermilk Baking Company and has settled in quickly to its new role as a grab-and-go slice joint, sweets spot, and even as a place for locals to order entire pies.