MARCH / APRIL 2020

Chef Brandon Chavannes
GARDEN PARTY
guide Phyllis Abramson
TREE THERAPY
Muriel Luxemburger’s handbags
Tote-ally Chic
TOUR OF KITCHENS
Creative Inspiration
The sunroom at the new Marc Bar & Restaurant overlooks Château Élan's 30-plus acres of grapevines.
Days of Vines and Rosés
CONSIGNMENT ART DEALS
CHECK THE WALLS
Magnum Photographers. Shenzen, China, 2017. Live Lab workshop with Alex Majoli and Christopher Anderson. © Magnum Photographers/Magnum Photos.
Behind the Curtain
Rimowa Essential Lite 21-Inch Cabin Spinner
PERFECTLY PACKED
WENDY WAX author
GIRL POWER
Battle for the Brain 2020
BATTLE FOR THE BRAIN
5 DECLUTTERING TIPS TO BEGIN THE SEASON ANEW
A BREATH OF FRESH AIR
The cowboy ribeye, wet-aged for 50 days, is beautifully marbled, tender and juicy. Don't forget to order a side of compound butter!
Bone-afide in Brookhaven
PET DNA
Dietician Page Love is honored by the Manna Fund for her life-long achievements combatting eating disorders.
Dedicated Dietician
ROARING RESCUE
Chef Pano Karatassos suggests using his olive oil to finish salads, sauces, risotto and pasta.
GREEKING OUT