Gordon Mott

Fairmont Hotel, Chicago

Good hotels convey a distinctive character to their guests. Some have Old World charm. Some are homey. Some project a twenty-first century, hi-tech...more

Posted: December 1, 1995 By Gordon Mott

Summer 95 Issue : The Good Life

Bern's Steak House, Tampa, Florida

There is nothing ordinary about Bern's Steak House. You come upon the restaurant in the middle of a nondescript business district flanked by equally...more

Posted: June 1, 1995 By Gordon Mott

Summer 95 Issue : The Good Life

Patria, New Yok City

You can almost see the palm trees swaying on the sidewalk outside. Inside New York's Patria, the constant strains of Latin music--everything from...more

Posted: June 1, 1995 By Gordon Mott

Summer 95 Issue : The Good Life

The Melia Cohiba, Havana

The 22-story Meliá Cohiba hotel towers over Havana's seaside promenade, known as the malecon. The shiny new building stands in contrast to the...more

Posted: June 1, 1995 By Gordon Mott

Summer 95 Issue : The Good Life

The Ritz-Carlton, Cancun, Mexico

Even in the heat of the midday sun, the white, pearly sand beach on Cancún's shores doesn't scorch a sun-worshipper's feet. Stretching for nearly 14...more

Posted: June 1, 1995 By Gordon Mott

Summer 95 Issue : The Good Life

Regent Beverly Wilshire, Beverly Hills

The zip code for the Regent Beverly Wilshire is not 90210, the name of the long-running hit on television about teenage life in Beverly Hills. But...more

Posted: June 1, 1995 By Gordon Mott

Summer 95 Issue : News & Features

Great Moments: Rally in the Park

Cigar Lovers from Around the World Gathered for a Historic Smoke in Front of the White House

Posted: June 1, 1995 By Gordon Mott

Spring 95 Issue : The Good Life

Frontera Grill/Topolobampo, Chicago

If you're like most Americans, Mexican food conjures up images of fajitas, piles of refried beans slathered with cheese, nachos, corn chips and...more

Posted: March 1, 1995 By Gordon Mott

Spring 95 Issue : The Good Life

Campagna, New York City

Buzz is a word that makes a restaurateur happy. The buzz level often determines how many tables are full and, if it lasts long enough, can help build...more

Posted: March 1, 1995 By Gordon Mott

Spring 95 Issue : News & Features