IN BRIEF

This month, our cover story takes us to Athens, Greece, one of the newest destinations offered by US Airways. Writer Barry Yeoman, who has traveled far and wide over the years for this magazine, delivers another of his splendid stories. Wherever he goes, Barry immerses himself in the center of a destination’s culture. He eschews broad, sweeping treatments to uncover instead a core vein that taps into the heart of the city or region he is visiting. A veteran traveler, he is no stranger to many parts of the world, and his insatiable curiosity and refreshing perspective make us, as both editors and readers, all the more enlightened. Read A Nutty Adventure.

Back in the Western Hemisphere, travel writer Steve Jermanok heads to Costa Rica, where he is bedazzled by the birds. As he notes, the country is home to nearly 850 species of birds, more than that of the U.S. and Canada combined. You can follow his adventure of discovery in Fowl So Fair.

Also, don’t miss our interview with Francis Ford Coppola. The renowned director of such iconic films as The Godfather and Apocalypse Now is back after a ten-year hiatus. His candid take on directing, on his difficult years, and on his legacy is well worth a read. Check out his interview in Verbatim.

Until next time around, have a pleasant flight.

Lance Elko
Editor

EATING VENICE

As part of my work, I travel every year to Italy, and I always make Venice a stop. I have to tell your readers about a restaurant near the Rialto Bridge that serves the best risotto I’ve ever tasted. Nestled in a corner, Osteria Il Milion is the oldest restaurant still in operation in Venice. (It was named after the book Il Milione, written by Marco Polo. In fact, the restaurant is set in a courtyard near the home of Marco Polo.)

Order the risotto — it will be better than any you’ve tasted. The owner, Roberto, makes it fresh with each order. The house wine is amazing, too. On my last visit I had Parma ham and melon to start, vegetable risotto, then straccetti di filetto al timo e rosmarino (sliced filet of beef with thyme and rosemary). On earlier visits, I was amazed by the vegetables, particularly the spinach, eggplant, and sautéed potatoes. I’m not a seafood lover, but Il Milion is noted for its fish entrees — and my friends testify to its remarkable quality.

Desserts, too, are phenomenal. On my last visit, I had strawberries with fragolino (a light strawberry wine). But my favorite dessert is the smooth cooked cream with fresh strawberry sauce. I’ve recommended the restaurant to dozens of people, and they’ve all been more than satisfied. Prices are reasonable, and the waiters are charming.

Also, don’t be in a hurry. Relax and forget about time. On my most recent visit, we spent a very delightful four hours as each course and dish was savored. There’s no better way to spend a lovely balmy evening than sitting on Il Milion’s patio and watching the Venetians on their way out for an evening stroll.

Janet Simcic
via email

The letter writer is a travel consultant. For more about the restaurant, go to ilmilion.com and choose your preferred language. In next month’s issue, look for a feature article on the food of Venice.

THANKS FOR NOTHING

The photographs of food in your “Top 10 Tastes” (January) just killed me. I was on a cross-country flight, Philly to L.A., and was ravenous after getting up at 4 a.m. and driving over an hour to the airport. Somewhere over the Midwest, I opened your magazine to see the close-up pictures of some of the best-looking food I think I’ve ever seen. Since I had a few more hours of flight left, I closed the magazine, trying to avoid temptation with no possibility of fulfillment, but the images stuck in my head for the rest of the flight. Next time you do a feature on food, maybe you could skip the photos.

R. Tomassone
Reading, Pennsylvania

“Top 10 Tastes of the Year” by John T. Edge appears every January in our magazine. If you plan to fly any distance in January 2009, we suggest you eat a big breakfast, buy an inflight meal, then open the magazine. (Sorry, we can’t write about great food and not show it.)