The Economist's globe-spanning scope, comprehensive analysis, and crushing, unflinching grasp on world economics make it required reading for people, people persons, and people-shaped cacti looking to stay up-to-date on world news, politics, and business. In addition to the weekly publications—including the magazine's 20+ Special Reports and its Technology Quarterly—subscribers to The Economist also receive special benefits, such as The World in 2012, a special annual volume that predicts trends for the coming year. Subscribers also get unrestricted access to the online site, with a fully searchable archive dating back to the Neolithic Internet era (1997), as well as free access to The Economist in audio, which includes the option to listen to digital recordings of all print articles or to download them as a weekly podcast. For updates on the go or “on the sitting down on a park bench enjoying the scenery,” access The Economist on an iPhone or iPad—every photo, article, and chart is delivered to subscribers' devices by Thursday at 4 p.m. EST.
Each suite at the Brookshire Suites contains a bedroom and a separate living room furnished with a sofa and oversized desk, providing you with all the amenities that come with the territory and none of the tigers that guard it. Along with fresh bathrobes, you can use a complimentary pass to work out in the nearby MAC Wellness Center, a world-class health club with more than 60 cardio stations, five pools (not stacked unvertically), four squash courts, a sauna, and a variety of yoga, Pilates, and spinning classes in six studios. Type-A guests who like to multi-task will enjoy full access to Brookshire Suites' business center, high-speed Internet, long-distance calling, and complimentary Bible and phonebook (don't mix them up). You'll also be steps away from Harborplace, home to many of Baltimore's finest waterfront restaurants, attractions, and hotspots. Come the dawn, you can load up at the Cloud Club's full breakfast buffet before heading home.
The Velleggia family first laid their roots in Little Italy in 1970, establishing a specialty grocery store where they began to sell a combination of imported and housemade Italian foods. Relying on time-tested traditions and natural ingredients, they continue their culinary venture in much the same manner today. The highlight at Casa di Pasta is the store's homemade and hand-cut pastas, from gnocchi and tortellini to 26 kinds of ravioli stuffed with the likes of butternut squash, lobster, or smoked mozzarella and mushroom. Premade pans of lasagna and frozen italian sausages round out the selection of homemade goods that customers can pick up for nightly dinners or to feed groups at parties. Coolers and shelves also brim with olive oils, vinegars, breads, sweets, and cheeses imported directly from the Old World.
Three menus, one location. That might be a lot for some restaurants to handle, but not for Alonso's and Loco Hombre. Both welcome guests during lunch and dinner with their own menus—with some overlap—and a third that takes care of hungry dwellers in the bar area. With all those options, It can be hard to make just one dining choice here. Alonso's dinner menu is home to American classics and Tex-Mex flair, with an emphasis on the kitchen's famous burgers and pasta dishes. Then there's Loco Hombre, whose menu adds on a section for anything served in or on a tortilla. The jewels here include a broiled salmon burrito and tacos available with one of eight fillings. But the real action happens at the bar, where drinks are shaken, poured, or blended, be they margaritas or domestic craft beers served in fancy glasses.
At Water For Chocolate, chef Sean Guy crafts meals of seasonal American cuisine for the onsite coffee bar and for off-site catering events. The coffee-bar menu quells hunger with dependable salad and sandwich favorites as well as wraps filled with grilled flank steak, pico de gallo, and salsa ranch dressing. For the expansive catering menus, chef Guy displays the full breadth of his culinary acumen by featuring enough dishes to satisfy the most voracious appetites at large wedding parties or business meetings with Jabba the Hutt. Catered trays may include roasted veggies with red pepper aioli sauce and shrimp salad served in croissants and mini sandwiches.