Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we share things we're eating, wearing, listening to or coveting now. Sign up here to find us in your inbox every Wednesday. And you can always reach us at tlist@nytimes.com. |
An Upstate Hotel in a Pre-Revolutionary Building |
 | | A Grand King room at Hotel Kinsley's Pearl Street location.Tara Donne |
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By Michaela Trimble T Contributor |
Earlier this year, Hotel Kinsley, an ambitious project comprising four restored buildings in the buzzing Hudson Valley enclave of Kingston, N.Y., opened its "crown jewel," a three-story boutique hotel in an 18th-century Georgian house. The two-year renovation, led by Studio Robert McKinley, preserved the property's most striking features, such as the entryway's grand staircase and the Victorian-tile-framed brick fireplace in the cozy lounge, juxtaposing them with vintage and modern furniture. Each of the 13 guest suites features plush beds framed with white oak headboards, cantilevered side tables à la Gio Ponti and desk chairs draped in Italian velvet, as well as contemporary artworks curated by Lolita Cros. Guests have complimentary co-working privileges at nearby Barnfox and can enjoy breakfast frittatas and buttermilk pancakes at Restaurant Kinsley or evening room service from Lola Pizza. From $259, hotelkinsley.com. |
 | | Seventy One gin. Mert Alas |
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By Ed Cumming T Contributor |
The fashion photographer Mert Alas, one half of the duo Mert and Marcus, has had a love-hate relationship with gin. "I've been a gin drinker for many years," he says, "and I love a martini. But I would always complain about the ingredients." So he decided to make his own, employing exotic botanicals like wild ivy from Albania, damask rose from Turkey and the Queen of the Night orchid cactus, which blooms for only a few hours once a year. Whereas most gin producers mash the botanicals together and only then mix them with a neutral spirit, Alas, inspired by the techniques of perfume makers, distilled each element individually before blending them. The result of such exacting craft is the "eau de nuit" Seventy One — a reference to the number of days the gin needs to mature in oak casks before being bottled — a delicate amber-colored mix of floral, peat and citrus flavors. $190, seventyonegin.com. |
 | | Clockwise from top left: Bottega Veneta, bottegaveneta.com; Prada, saks.com; Gucci, farfetch.com; Loewe, loewe.com; Jil Sander, farfetch.com; Molly Goddard, mollygoddard.com.Clockwise from top left: courtesy of Bottega Veneta; Saks Fifth Avenue; Far Fetch; Loewe; Far Fetch; Molly Goddard |
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Ever since Salvatore Ferragamo designed his iconic Rainbow platform sandals for Judy Garland in 1938, chunky raised heels have gone in and out of fashion, arguably cresting in popularity during the glam rock '70s and resurging in the '90s thanks largely to the Spice Girls. And if this fall's collections hinted at the style's imminent comeback, the recent spring 2022 shows only confirmed the trend: Jonathan Anderson at Loewe added an exaggerated wedge sole on a classic loafer; Miuccia Prada released an array of elevated footwear ranging from lime green sequined booties to simple dress shoes; and British designer Molly Goddard paired her playful frocks with three-inch-heeled Mary Janes. For those who can't wait until next year, Goddard's collaboration with Ugg, a slip-on in lamb suede with a lambskin insole, is available now. |
 | | Left: "Sandor Katz's Fermentation Journeys," by Sandor Ellix Katz. Right: salted chiles fermenting for doubanjiang, a bean paste central to Sichuan cuisine.Sandor Katz |
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By Michael Snyder T Contributor |
In "Sandor Katz's Fermentation Journeys," which will be published on Nov. 2, the author of the James Beard Award-winning "Art of Fermentation" transposes his obsession with one of mankind's foundational culinary processes into a cookbook-cum-travelogue. Where Katz's classic 2012 treatment was encyclopedic in scope and structure, his new book is built on years of close interactions with masters of pickles and cheeses, dried fish and sourdough breads from virtually every corner of the globe. Interspersed among conversational but informative essays are 60 recipes for dishes ranging from akhuni, a soy bean condiment native to northeast India, to a lightly alcoholic chicha made from quinoa, corn and dried fava beans in the Peruvian Andes. $35, chelseagreen.com. |
 | | Some looks from the Loro Piana feat. Hiroshi Fujiwara collection.Courtesy of Loro Piana |
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Loro Piana, the nearly century-old house known for its refined knitwear, has partnered with the Japanese designer, musician and arbiter of cool Hiroshi Fujiwara for its first-ever collaboration. Fujiwara, "a one-man hype machine," as GQ once labeled him, gives the Italian brand's trademark fabrics a streetwear spin: Cashmere is stylishly frayed or woven into graphic patterns like the interlocking "Tsunaghi" chain, a symbol of happiness in Japan; Tasmanian wool lines a reversible bomber jacket. And, in a cheeky nod to the source of it all, Fujiwara has designed T-shirts pairing fabric words with images of the corresponding animals (e.g., "cashmere" with a horned goat). us.loropiana.com. |
 | | The table for Christina Martini and Apostolos Porsanidis-Kavvadias's celebratory dinner was decorated with vintage linens the couple inherited from Porsanidis-Kavvadias's grandmother. Anargyros Drolapas |
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After the birth of their first child, Christina Martini, co-founder and creative director of Ancient Greek Sandals, and her husband, Apostolos Porsanidis-Kavvadias, who were born in Athens, met in London and were then living in Paris, decided to move to Corfu, where Porsanidis-Kavvadias's family had a home, full-time. They now live in what was once his grandparents' farmhouse, situated on some 50 acres verdant with olive groves and pine trees, and Porsanidis-Kavvadias has left his life as a product designer for the architectural and interior practice RDAI and launched his own line of organic, polyphenol-rich olive oil, Dr. Kavvadia. Martini has stayed in the design world, but also takes comfort and inspiration from the property, which the couple enjoys sharing with others. Last month, they invited a vibrant group of their friends from the island, Athens and beyond to enjoy a laid-back weekend on the farm, the main event of which was a celebratory Saturday supper of fish and farm-fresh vegetables cooked by Aristotelis Megoulas. To read Martini's tips on hosting a casual and festive gathering of your own, visit tmagazine.com — and follow us on Instagram. |
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