The Table
Restaurants, hotels and the American chefs worth the journey.
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Where They Eat
Joining Delta SkyMiles Gets Shorter for Travelers Who Book Through Amex GBT
Delta Air Lines and American Express Global Business Travel are trying out a feature that lets travelers booking through the agency join Del…
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Where They Eat
Booking Puts $100 Million Behind an Itinerary That Pays Attention
Booking Holdings intends to put $100 million into Vayo, a newly formed artificial-intelligence company. The idea behind Vayo is that a sched…
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Where They Eat
That Rebate on Your Room Is a Wager on Your Return
A tenth of the bill, returned to the guest, has settled in as the standard sweetener in hotel booking. It shows up on the rate page, in the …
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Where They Eat
The Dinner Reservation Is Becoming the Whole Evening
Getting friends into the same room now takes planning, and the companies that move people around the country have noticed. Skift reports tha…
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Where They Eat
Maker's Mark Opens a New Wood Series With Japanese Oak
Maker's Mark has started a new line of whiskeys called the World Wood Collection. The first bottle in the series is a bourbon finished in mi…
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Where They Eat
Apple Brandy Earns Its Place on the Autumn Bar Cart
Robb Report Dining has picked seven apple brandy cocktails for home bartenders as the weather turns, and its case is simple: this is a spiri…
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Where They Eat
Seven Reasons to Order the Home-State Syrah Tonight
Robb Report Dining has singled out seven California Syrahs it considers worth opening without delay. For a Los Angeles table, that is a shor…
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Where They Eat
The Bourbon on Your Back Bar Now Says How Old It Is
Jefferson's Reserve, the bottle most American bartenders reach for when a guest asks for the house pour of that name, has been reworked. It …
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Where They Eat
Why the Finest Hospitality May Soon Ask a Little More of Its Guests
DuVine Cycling is wagering that the traveler at the top of the market no longer wants everything made easy. The company's argument, as repor…
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Where They Eat
Philadelphia's Visitor Chief Began by Answering the Phones
Angela Val, president and chief executive of Visit Philadelphia, has told the story of her rise on Skift's Suite Success podcast, in convers…
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Where They Eat
Rye Gets a Short List, and the American Bar Cart Gets a Reason to Restock
Robb Report Dining has named ten rye whiskeys it considers the finest available right now. The selection spans the category's range, from bo…
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Where They Eat
Tequila Meets Champagne in Clase Azul's Día de Muertos Bottle
Clase Azul has released a new top-tier tequila for its Día de Muertos line, and part of its time in wood was spent in casks tied to Champagn…
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Where They Eat
At Disney, the Front Gate Stays Within Reach
Disney is keeping its least expensive park ticket at the same price, while the optional extras sold on top of a day's admission now cost mor…
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Where They Eat
The Shop Off the Lobby Is Becoming a Reason to Travel
Travel analysts are now treating shopping as one of the main things travelers spend on, and as an experience in itself rather than an errand…
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Where They Eat
Let the Machine Handle the Errands, and Leave the Evening to Us
The test for artificial intelligence in travel is whether it can take the chores off a traveler's hands without touching the pleasures of th…
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Where They Eat
New York Gets a New Room for the People Who Run the Business of Travel
On November 11, Skift will hold its first Skift Commerce Summit in New York, a new gathering for the leaders who oversee how travel is bough…
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Where They Eat
For the Rye Drinker at the Bar, a Bourbon Worth Asking For
Russell's Reserve has a new bourbon out, and its master distiller, Eddie Russell, is pointing it at people who usually order rye. He says th…
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Where They Eat
New York's Dressed-Up Dinner, and the Room That Set the Tone
Chateau Royale opened in New York last year and quickly came to stand for a particular mood in the city's dining: polished, glamorous and ma…
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Where They Eat
Early Holiday Shopping Starts at the Table
Eater has put together thirteen food gifts and suggests buying them now, in October, while they are still in stock. Its argument is that fal…
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Where They Eat
For the Rye Drinker at the Bar, Russell's Reserve Has Poured a Bourbon
Russell's Reserve has a new bourbon out, and Eddie Russell, the man in charge of its distilling, says this bottling is unusually spicy when …
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Where They Eat
Airbnb Turns Back Toward the Finest Homes on Its Platform
Airbnb is rebuilding Luxe, its program for the most distinguished private homes it lists, according to Skift. Luxe is one of several efforts…
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Where They Eat
In Chicago, Zubair Mohajir and Jacob Dela Cruz Cook Three Regions Over One Fire
Chicago has a new restaurant built around live fire. Muhājir, from chefs Zubair Mohajir and Jacob Dela Cruz, opened over the summer with a m…
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Where They Eat
Sports Illustrated Resorts Finds a Hotel Partner in Wyndham
Travel + Leisure has chosen Wyndham to carry the Sports Illustrated Resorts name from resorts into hotel stays. The appeal is Wyndham's size…
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Where They Eat
Fred Dixon Heads Back to New York's Tourism Office, and Caroline Beteta Steps In at Brand USA
Fred Dixon, who has led Brand USA as its president and chief executive, is going back to NYC Tourism + Conventions, the organization that br…
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Where They Eat
Mane of Needles: A Rye Negroni for the Host Willing to Take a Few Extra Steps
Mane of Needles is a Negroni made with rye whiskey instead of the usual gin. Most people know the Negroni as a simple pour of equal measures…
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Where They Eat
Three New Omakase Counters Are Coming to Midtown This Autumn
Midtown is about to get three new places where diners take a seat at the counter and let the chef decide the meal. All three are high-end om…
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Where They Eat
A Negroni Built on Rye, and Made for the Home Bar Willing to Take Its Time
The Mane of Needles takes the Negroni, a drink usually made by pouring the same measure of each ingredient, and builds it on rye whiskey wit…
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Where They Eat
Three Omakase Counters Are Coming to Midtown This Fall
Midtown Manhattan will get three new high-end omakase restaurants this fall. With omakase, the guest leaves the meal to the chef and eats wh…
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Where They Eat
For Hotels Trying AI, the Demonstration Is the Easy Part
A trial run of artificial intelligence can prove that a system completes a given job inside a hotel or travel company. Moving it from a tria…
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Where They Eat
Oregon Is Pouring More Than Pinot: Its Whites and Sparkling Wines Earn a Place on the American Table
Robb Report Dining has picked seven white wines from Oregon it recommends opening now, a state better known for its red wines. The list also…
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Where They Eat
Twenty-Four Small Doors, and This Year the Early Shopper Gets the First Bite
The food advent calendars for 2026 are already on sale, with the first of December still two months off. Eater has put together a guide to t…
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Where They Eat
For the After-Dinner Pour: Cazcanes Reposados That Each Borrowed a Fruit Liqueur's Barrel
Cazcanes has released a set of reposado tequilas in which every bottling rested in its own barrel. Before the agave spirit went in, each of …
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Where They Eat
Hilton Is Ready for the Guest Who Sends an Assistant to Book the Room
Hilton's chief executive has said the company wants reservations made by AI agents to be easy. That means the software assistants a traveler…
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Where They Eat
The Willamette Valley Has Bubbles Worth Pouring, Too
Oregon's whites have earned a fresh shortlist, and Robb Report has named seven bottles from the state that it thinks belong in the glass thi…
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Where They Eat
King of Kentucky Arrives for the Fall, Poured at Full Strength
King of Kentucky has been released for the season. Each bottle is drawn from one cask, and the whiskey goes into the glass at the strength i…
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Where They Eat
Before the First Reservation: Eater Points Its Spotlight at the Building of a Restaurant
Eater says the food series to watch right now is about the work of bringing a restaurant into being. The piece first ran in Pre Shift, the n…
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Where They Eat
United Gives Its Shorter Flights Three Levels of Top Fare
United Airlines has added three distinct tiers to its higher-end tickets on flights within the country and on short trips abroad. The airlin…
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Where They Eat
Event Travel Fills More Than the Arena, and the Travel Business Is Starting to Plan for It
Skift has made travel built around live events the subject of its 2026 tourism summit. Its argument will make sense to anyone who books tabl…
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Where They Eat
AI Is Giving Travelers Many Ways In to a Hotel Room
Artificial intelligence isn't handing control of travel search to one new master. It's spreading the search across many different places whe…
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Where They Eat
Choice Hotels Brings Half a Million Road Travelers Into Its Fold
Choice Hotels has agreed to acquire Harvest Hosts, a club for people who travel by RV, for $130 million. The deal gives the American hotel g…
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Where They Eat
Kayak's Founders Bring a Person Back Into Trip Planning With Lola
Lola is a new AI travel assistant from Booking Holdings, and it comes from the people who co-founded Kayak. Rather than splitting a journey …
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Where They Eat
The Guest Is Evolving, and the People Who Host Them Are Planning Well Ahead
At Skift Global Forum 2026, the executives who shape how Americans travel gathered together and committed to the future of the people they s…
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Where They Eat
The Front Desk Now Begins in a Chat Window
Skift is gathering a panel of hospitality figures for an online session on a question every good hotel will have to answer soon: what happen…
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Where They Eat
Alaska Airlines Gives More of the Plane to Its Best Seats
Alaska Airlines is adding business class seats throughout its fleet. It is also launching premium economy, a new cabin between the main cabi…
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Where They Eat
Book the Trip With a Text: Travel Is Now Half of Instinct's Business
Instinct takes booking requests by text message, and travel is now its biggest category. The company's founder says travel accounts for half…
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Where They Eat
Airbnb's Brian Chesky Relaxes His Rule That Every Experience Be One of a Kind
Brian Chesky, Airbnb's chief executive, has spoken about hotels, cars and flights, and about setting aside some of the convictions that once…
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Where They Eat
At Carnival, Dinner Is Set for the Whole Family
Airlines and hotels keep adding pricier seats and suites, but Carnival Cruise Line is going the other way. It is building for households tha…
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Where They Eat
The Front Desk Stays Human: Top Hoteliers Back AI That Serves the Staff
The people running Hilton, Hyatt, Accor, Wyndham and Banyan Group share one view of artificial intelligence: it should help the people who r…
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Where They Eat
Airbnb's Brian Chesky Relaxes His One-of-a-Kind Rule
Brian Chesky, Airbnb's chief executive, has eased up on a belief he once held firmly: that every experience offered on the platform had to b…
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Where They Eat
Hilton Sketches a Home2 Suites That Runs Without Emissions
Hilton has a new plan for its Home2 Suites brand: a hotel built from the ground up to produce no emissions. The company says a property buil…
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Where They Eat
The Money Behind Your Next Trip Is Getting Serious
L Catterton, a consumer investment firm with $40 billion behind it, is putting more of that capital into travel. The firm has built its busi…
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Where They Eat
Los Angeles Spent a Weekend Toasting the People Who Feed It
Eater brought its yearly Eater Off Menu gathering to Los Angeles over the weekend just past. The evening honored the city's cooks and the pl…
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Where They Eat
The Hotel Company That Works for Its Owners Earns a Different Kind of Return Guest
The argument here is about hotels, and specifically about who a hotel company works for. When the operator behind a property puts its resour…
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Where They Eat
The Hotel's Reach Goes Past Its Own Front Door
Skift argues that travel companies should count more than they currently do when they measure their green pledges. Most of today's tallies c…
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Where They Eat
The Table You Can't Take Home Is the One That Calls You Back
Guests come back for the meal that could only have happened in that room, in that season, on that night. That is the point Skift makes about…
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Where They Eat
Bourbon Moves to the Front of the Home Bar as Autumn Arrives
Robb Report Dining has put together a list of ten bourbon drinks for the cooler months, and the advice is simple: as the weather turns, pour…
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Where They Eat
Airbnb Says Its Experiences Are Starting to Draw the People Who Live Here
Brian Chesky, Airbnb's chief executive, says the company's Experiences business has begun to attract residents as well as visitors. That put…
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Where They Eat
Booker's Adds a Cinnamon Rye to Its Reserves Line
Booker's has added a cinnamon-flavored rye whiskey to its Reserves collection, and it is the newest bottle in that line. Adding flavor to a …
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Where They Eat
Keep the Whites Pouring as the Menus Turn Richer
When the air cools from Aspen to the Hamptons and the menus turn to braises and roasts, there's no reason to stop ordering whites. Richer au…
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Where They Eat
American Cabernet Franc Is Having a Moment, and Restaurant Wine Lists Are Taking Notice
A varietal once treated as a supporting player in American winemaking is stepping into the spotlight on its own terms. Vintners around the c…
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