Michael Travin

There are certain dining experiences that exist somewhere between meal and performance. For years, Kichi Kichi in Kyoto has occupied that space, drawing global attention for a dish that feels deceptively simple until it is placed in the hands of its creator. This April, that experience makes its way to Miami for the first time.

Few destinations manage to evoke the quiet thrill that comes from witnessing a place in real time as it becomes something extraordinary. South Bank in Turks and Caicos is one of them. Over several days on property, exploring its lagoon islands, dining at Lua, sailing across the Caicos Bank, and engaging with the Windward and Grace Bay Resorts teams, the momentum behind this residential resort and marina felt palpable.

Continuum, the acclaimed resort-style condominium community on Miami Beach, launched its latest season of culinary collaborations with a dinner that transported residents through the flavors of Israel and Italy. Held November 6 at The Patio, the evening spotlighted a shared menu crafted by Executive Chef Claudio Lobina and guest Executive Chef Sam Levenfeld of K’Far in New York.