Word: hotels
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...happened, most of what Ickes uttered into his phone in a Virginia hotel lounge that recent afternoon was punctuated with so many expletives that it was unquotable in this magazine. But that call was like hundreds he is making each week now as Hillary Clinton's top superdelegate hunter, the person stalking, hectoring and sometimes winning over new supporters from among the nearly 800 elected officials, party leaders and activists who will almost certainly choose the next Democratic nominee...
...years," says Raymond James analyst Avci, "was that there was finally political stability with a single-party government. That is now in jeopardy, which is worrying." And yet businessmen like Serdar Bilgili remain upbeat. The Istanbul entrepreneur just invested in a $75 million project to build a new W Hotel in the trendiest part of Istanbul. "We are very positive in the long term," he says. "The outlook might seem unclear now, but financial markets and bank reserves are strong, and we are confident in the potential of Turkey to grow." The fact that he is not alone in that...
...students, apparently, do not. Joseph Pollack reported students’ tepid responses in ArchitectureWeek: “I know I’m not an architecture student,” said one, “but it seems like [Simmons] is really bare and feels like a hotel, not a home.” In this case, even when they may know better, the experts must let the laypeople win. At Harvard, the College did an outstanding job at renovating Hilles Library into a student center that’s a model of beautiful design. But they misjudged the puerility...
...fans is very happy person, you know. They’re never angry, never like that. It’s happy and there’s a lot of underwear on the stage, both girls and boys, and a lot of things come onstage and outside of my hotel. You know, screaming when I’m going from the stage to the car. Yeah, it’s a lot of crazy, in my private time also, when I’m maybe out shopping, there are a lot of fans running...
...bread devoid of any hint of soggyness despite its precarious position spiraled perfectly around melted cheese and thin, warm ham. It was cut in half, placed on a platter of crispy, hand-cut, lightly salted potato chips and set in front of me in the bar room of the Hotel Majestic in Barcelona. It was the summer before my senior year and I was celebrating the end of my 10-week magazine internship in New York with a week spent gloriously feasting on Spanish delicacies—salty chorizo and ripe pan con tomato, crispy croquettes and hot patatas bravas...