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Truck-A-Float, a Hotel in Rockaway

Set adrift in this delightful and inventive accommodation made from automobile parts in Queens, NY

by CH Contributor in Travel on 22 August 2014

Accommodation, Beach, Outdoors, Travel, Hotels, NYC, Rockaway Beach, Water

by Jenny Miller


While the end of summer is nearing in the Northern Hemisphere, there's still time to squeeze in a few more beach weekends. For a delightful overnight in Rockaway, Queens, there is a brand new kind of hotel called Truck-A-Float—a collection of four sleeping pods, each topped with the windowed cap of a truck cab. In all, the experience is akin to camping on the water.

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The pods share a communal wooden platform, and each is outfitted with a full-size cot that sleeps two (or three if people are willing to squeeze), a fan, mosquito netting, a cooler, and a wooden flip-down table with coffee provisions stowed inside. Also like camping, bathrooms are a short walk away inside Jamaica Bay's Marina 59. Guests must bring their own bedding and towels, but pillows are provided. Truck-A-Float is just a few blocks from the A train, and a short drive, subway trip, or bike ride from the food kiosk smorgasbord that is the Rockaway boardwalk.


Founders Matteo Pinto and Carolina Cisneros, Venezuelan architects who run design company ComboColab, envision the hotel as a sort of art installation, which the pods' whimsical names suggest: guests can choose from Horseshoe, Diamondback, Swan or Barnacle.

Rates begin at $60 during the week and $90 each for Fridays and Saturdays (with a discount for reserving entire weeks or weekends). There's still some availability in August and September. Crew member Maribel Araujo tells CH she's booking October now and that "as long as the demand is there, we will let people stay." Visit Truck-A-Float online for more information or to book a pod.

Images courtesy of ComboColab

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Côte&Ciel's Isar Rucksack

A first look at the architectural backpack's textured FW '14 edition

by Hans Aschim in Travel on 22 August 2014

Backpacks, Bags, Conceptual Design, Côte&Ciel, Paris, Bag Design, Canvas

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Once thought to be suitable just for kids and hikers, the backpack is now a respectable option for travel or everyday use—that is, if you've got the right one. Go too technical and you'll end looking like an ill-equipped mountaineer; too bright and basic and you might appear to be late for class. Parisian accessory specialists Côte&Ciel's answer is the Isar. As what is perhaps the most sophisticated, aesthetically driven pack on the market, Isar also delivers big in the functionality department. Interior compression straps ensure that even a full pack maintains a sleek silhouette, while two internal zippered compartments keep precious contents like passports, chargers, keys and cash in place.

The full Fall 2014 drop from Côte&Ciel goes live in October, with a focus on muted grays, blues and greens with textured canvas and herringbones. Made from raw canvas, the Anthracite Blue Isar is available now for $289.

Images courtesy of Côte&Ciel

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Black Crescent's Boozy Five Dollar Shake

A rich, new cocktail creation from NYC's Lower East Side

by David Graver in Food + Drink on 22 August 2014

Black Crescent, Chartreuse, Cocktail Bars, Cocktails, Milkshakes, NYC


A new drink is gracing the menu of NYC's cocktail and oyster bar Black Crescent, and there isn't really anything else out there like it. This new creation from celebrated bartender Michael Reynolds (who's also one of Black Crescent's co-owners), dubbed the "Five Dollar Shake," looks a lot like a chocolate milkshake—only there's no milk or ice cream. Rather, the folks at Black Crescent infuse the green herbal liqueur Chartreuse with chocolate (a two day process), which lends a complex but sweet flavor. They then whip in a whole egg for texture and consistency. The drink lands an extra kick with the addition of bourbon and it's served up on crushed ice, altogether yielding a spicy "shake" that's rich in taste and structure—and story, as Quentin Tarantinto fans will no doubt remember the milkshake scene in "Pulp Fiction."

"We wanted a dessert drink," Reynolds shares with CH on his motivation. He had been drawn to chartreuse chocolate bars and it dawned on him that this could work the other way around—in drink form. According to Black Crescent's other co-owner Carlos Baz, "There was minimal testing of the drink. Reynolds knew what he wanted to make and got there very quickly." And, while Reynolds admits their bourbon preference is Old Forester, he won't go into any further details about the cocktail, aside from sharing the ratios. While it's a delight to sip the cocktail at Black Crescent, it's an innovative creation worth trying to make at home for experienced infusers.

"Five Dollar Shake"

1 oz. chocolate-infused green Chartreuse
1 oz. bourbon
Sea salt
1 whole egg
Serve over crushed ice in a milkshake glass

Images by Cool Hunting

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