This is our best seller for a reason. Relaxed, tailored and ultra-comfortable, you’ll love the way you look in this durable, reliable classic 100% pre-shrunk cotton (heather gray color is 90% cotton/10% polyester, light heather gray is 98% cotton/2% polyester, heather black is 50% cotton/50% polyester) | Fabric Weight: 5.0 oz (mid-weight) Tip: Buying 2 products or more at the same time will save you quite a lot on shipping fees. You can gift it for mom dad papa mommy daddy mama boyfriend girlfriend grandpa grandma grandfather grandmother husband wife family teacher Its also casual enough to wear for working out shopping running jogging hiking biking or hanging out with friends Unique design personalized design for Valentines day St Patricks day Mothers day Fathers day Birthday More info 53 oz ? pre-shrunk cotton Double-needle stitched neckline bottom hem and sleeves Quarter turned Seven-eighths inch seamless collar Shoulder-to-shoulder taping
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The similarity in names is where the comparison ends, however. “My partner is a low-key sushi fanatic,” Poe says of co-owner Alec Reinstein, a passion which led to the restaurant’s tightly edited menu featuring traditional sushi and omakase alongside more inventive side dishes—think: yellowtail carpaccio with yuzu, miso, and tricolor peppercorn. “I hadn’t done a Japanese restaurant yet,” says Reinstein, also known as rapper Despot. His pre-Time dining ventures include Frankel’s in Greenpoint and Gigi’s in Hollywood. “This was a fun challenge.” Yasmin Kaytmaz, formerly of Dr. Clark and The River, is another partner in this endeavor. At Time, classically Japanese dishes are situated amid warmly lit French bistro ambiance and Surrealism-inspired design choices, creating the kind of dining experience that makes you want to settle in and stay awhile, drinking in every detail. On the walls, a blown-up image of an architectural model in earthen monochrome serves as a mural, drawing the eye around the room and upwards to the original, pre-1900 molded tin ceiling. Sconces and overhead lights are diffused by ruddy, globular fixtures that call to mind the variations on bird cages often appearing in Kansuke Yamamoto’s art, as well as the lighting motif Marcel Breuer created for the lobby of the one-time uptown Whitney. Classic bistro chairs sport repurposed Persian carpet upholstery, their faded florals made richer by time-worn imperfections.
New York has always been the kind of city that wears its history like a badge of honor—or, to put a finer point on it, a vintage patch on a new jacket ripped right from the runway. Forever in flux, the city’s beloved institutions are regularly usurped by buzzy hotspots, remembered only by the locals who’ve been in the neighborhood long enough to have witnessed the transformation. It’s fitting then that it’s two native New Yorkers who came together to create Time, a cozy new sushi restaurant on the corner of Canal and Forsyth that manages to pay homage to tradition while maintaining a thoroughly modern feeling. Time Café—a now-shuttered 1990s NoHo mainstay that served health-conscious fare—served as the inspiration for the name. “I could see that restaurant from my bedroom window,” says co-owner and architectural designer Nick Poe of his childhood spent living across the street from his restaurant’s eponym. “I remember the space pretty vividly.”
But no amount of Balinese healing or clean eating can compare to the utter bliss of simply lolling on my villa deck, watching Mother Earth put on a show. My villa is one of just 16, all roughly similar in layout and size, dotting the jungled hillside the resort is perched on. They’re modeled after traditional Balinese balé pavilions, with breezy living spaces and decks from reclaimed ironwood. All come with hammered copper bathtubs and personal plunge pools with views of the valley. As tradition dictates, the balés have no walls. No locks. Nor even doors. At night, only a fringe of gauzy curtains kept the insects at bay. On my last day at Buahan, I find myself kneeled in front of an ancient Hindu shrine in the jungle just out of town. Incense swirls around me and flower petals litter the soil like confetti. Next to me, a priest—goateed and clad in white—chants Hindu hymns. I’m sprinkled with holy water and asked to press a pinch of soaked rice on my third eye. “Now ask the gods for anything you wish,” my guide, Wayan, whispers. I think deeply, but my mind stays blank. For once, I feel like I already have everything I could possibly ask for.
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