Kaitlyn Rosati

2 weeks ago | travelagewest.com | Kaitlyn Rosati

Italy is on nearly every traveler’s list for good reason — the history, the food, the iconic sights, the beaches. It’s a country that truly does have it all. But with popularity comes crowds, and it can be hard to differentiate what’s touristy and what’s authentic when visiting some of the hot spots. If clients are seeking a more laid-back Italian vacation, swap out those big bucket list Italian metropolises for quieter, small-town escapes.

2 weeks ago | nydailynews.com | Kaitlyn Rosati

I’ve admitted here before that brunch is not my thing — but sometimes a girl just needs to yap, and there is no better meal to gossip and vent with friends than a proper brunch. So, on the cusp of Hudson Square, SoHo and Tribeca, my friend and I headed to Lindens, a New American restaurant, to do just that. Part of our motivation was Lindens’ cocktail list, which is separated into three categories: herbal, vegetal and florals.

2 weeks ago | nomannomad.net | Kaitlyn Rosati

As a New Yorker, I sadly commit to the bit of being addicted to the hustle. However, even workaholics and stress-induced people like me need a retreat every now and then. QC NY Spa had been on my list for the longest time, and right before a particularly long travel jaunt through South America, I finally made my way over there. My only conundrum was, "What on earth took me so long?"So, if QC NY Spa is on your list, here's what you'll need to know before you go.

3 weeks ago | nydailynews.com | Kaitlyn Rosati

We have officially entered “fake spring.” The weather is warming, but seasoned New Yorkers know we are bound to get hit with a few 30 degree-ers before spring is in full swing. If you need a place to grab a bite when those inevitable cold days sneak back up on us, Takumen, an izakaya in Long Island City, Queens, ought to do the trick. Takumen has been my go-to ramen spot for years, my consistent turn-that-frown-upside-down meal.

3 weeks ago | coolmaterial.com | Christopher Osburn |Kaitlyn Rosati

In the whiskey world, the term “flavored whiskey” can be a bit divisive. Purists believe that a long-aged, nuanced whiskey is best enjoyed neat, on the rocks, or with a splash of water. It should be matured and then proofed down, or bottled at cask strength. It definitely should not have any coloring or flavors added to it. If you’re one of these drinkers, you’re missing out on a whole world of well-made, delicious flavored whiskeys.