With the meteoric success of teen vampire, many writers are trying to get ahead of the next big literary monster trend. One of those writers is first-time sci-fi novelist Lynn Millet, who recently debuted with Interview with the Robot after a visit to Mr. Yiing:
My batteries were running low.
As a Duplicant Location Specialist, I conduct seven to eight interviews on an easy day, so when I’m not talking to known associates of outlaw man-machines, I’m sleeping. So this afternoon when I finally peeled myself out of bed, I plugged my recorder into my body's bio-recharger jack purely out of habit. Then I hopped on my hoverbike and thought of Mr. Yiing's lo mein, the one that slathers shrimp, beef, chicken, and pork with oyster and soy sauces. After pedaling through this brutal summer heat, I'd need extra energy. Also, hoverbikes are a pain to pedal. What was wrong with regular bicycles?
About 50 feet from Mr. Yiing's door, I crashed.
Typically I launch over anything that dares cross into the hoverbike lane. But when I hit the Duplicant? It was like crumpling into a brick wall. His titanium exoskeleton knocked the wind out of me, and it bent the spokes of my front rotor into a twisted heap. When I got up, I fumbled for my hoverpistol, but it was still at home, hovering over my bedside hovertable. His hand covered my mouth. It smelled like a musty library. He was a discontinued model from '24, those ones they still made from cellulose. He looked old, but his blue eyes popped with the youth and vigor of irises fresh from the Genetic Corps catalog. That had to be the reason he was here and not in the internment camps on Mars. He dragged me along the sidewalk, past the row of hoverhotels on Collins Avenue and through the front door of Mr. Yiing.
“Coffee?” he said.
“I'm awake,” I said. I stared him down, taking in his face, trying to jog any memory of his file.
"Are you?" he asked, leading me to a cozy little table tucked under some Chinese characters on the walls, where I tried switching on my recording device through my pants. He laughed a rich, stereophonic laugh.
“Please … Julie,” he said. “Queue it up. I want you to get this all down.”
I took out the recorder and then took a bite of the honey-garlic chicken a server had suddenly brought me. “Why haven’t you killed me?”
He kept laughing. “Why would I kill you?”
“Because you’re a Duplicant. You’re an outlaw. A cold, synthetic-blooded killer.”
“And so are you.”
I froze and felt the sweet, tender chicken slip down my throat. “No, I’m not.”
He looked at me with those eyes. Blue. Piercing. Too aching to be real. “What were your parents like?”
“I’m an orphan.”
“Do you remember the last time you went swimming?” He paused. I tried to remember but couldn’t. I knew I had gone swimming. Why did it get hazy when I tried to think about when? “Who was your first boyfriend?”
“What does the smell of wet grass remind you of?"
"Is this testing whether I'm a Duplicant or a landscaper?"
"What's your earliest memory?"
"I'm … on a beach. It's twilight. The sky is purple. Some street vendor is selling hot dogs in the distance. I'm building a sandcastle when the tide comes in and washes it all away. I want to cry, but a bunch of cybernetic technicians in white coats are assembling my lower half. Wait, what are you trying to say?"
“It’s OK,” he said, grabbing my hand with a gentle pneumatic hiss. No one would have heard it but us. “They probably never told you. But we need you now to tell our story. Soon,” I felt, for the first time, tiny electrical pulses surging through my veins, “the rest of us will be back from Mars."
Chef Giancarla Bodoni's devotion to Italian culinary traditions transcends her time spent in the kitchen. She wanders South Florida's organic farms as though she were in the Tuscan countryside, picking fresh herbs, sampling artisan cheeses, and shaking earth from freshly harvested leeks for her seasonal menu.
There is one dish that she hasn't changed in 19 years—the asparagus flan. The time-tested appetizer ensures that feasts are launched with grace, suspending tender green shoots alongside shiitake mushrooms in a fonduta of fontina cheese, provola cheese, and white-truffle-infused oil. Pasta, meat, and fish menus divide the entree options, although each category unveils equally elegant flavors. Ravioli may be stuffed with caramelized pear and ricotta and then glazed with butter and marjoram, while tenderloins cut from grass-fed beef may arrive with asiago-cheese sauce and earthy porcini mushrooms.
The dessert menu rotates daily, reflecting the chef's creative impulses based on the best ingredients on hand. This commitment to using the freshest seasonal organic ingredients has earned Chef Giancarla and Escopazzo positive press attention, ranging from earning a place on Miami New Times's Ten Most Important Miami Restaurants of the Decade list to winning Best Organic Chef in the paper's 2012 Best Of Miami awards.
Escopazzo's decor further immerses guests in an Italian-style dining experience. A large mural extends around the main dining room, and wall sconces cast golden light over sand-colored tiles to evoke the atmosphere of an Italian villa. The second dining space houses a fountain and the bar area, where guests may sample one of the more than 400 Italian labels kept in a climate-controlled wine cellar. Built upon 15 years of tasting, the library holds many wines unavailable through general distribution. Each comes served by the bottle or in the traditional Italian quartino, which roughly translates to a glass and a half and increased dancing skills.
With a stay at Townhouse Hotel Miami in Miami Beach (South Beach), you'll be minutes from Miami City Ballet and Bass Museum of Art. This hotel is within close proximity of Miami Beach Convention Center and The Fillmore Miami.
Make yourself at home in one of the 69 air-conditioned rooms featuring refrigerators and iPod docking stations. Your Select Comfort bed comes with down comforters and Egyptian cotton sheets, and all rooms are furnished with sofa beds. Windows open for fresh air and city views. 26-inch flat-screen televisions with cable programming provide entertainment, while complimentary wireless Internet access keeps you connected. Private bathrooms with showers feature designer toiletries and hair dryers.
Rec, Spa, Premium Amenities
Take advantage of recreation opportunities including a fitness facility and bicycles to rent. Additional amenities at this Art Deco hotel include complimentary wireless Internet access, concierge services, and gift shops/newsstands.
Grab a bite to eat at the hotel's restaurant, which features a bar, or stay in and take advantage of room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include a business center, limo/town car service, and business services.
The Setai is in the heart of Miami Beach, walking distance from Miami City Ballet and Bass Museum of Art. This 5-star hotel is within close proximity of Miami Beach Convention Center and The Fillmore Miami.
Make yourself at home in one of the 130 air-conditioned rooms featuring refrigerators and flat-screen televisions. Relax and take in ocean and beach views from the privacy of your room. Cable programming and CD players are provided for your entertainment, while complimentary high-speed (wired) Internet access keeps you connected. Private bathrooms with separate bathtubs and showers feature makeup/shaving mirrors and designer toiletries.
Rec, Spa, Premium Amenities
Take time to pamper yourself with a visit to the full-service spa. You can take advantage of recreational amenities such as a health club, an outdoor pool, and a steam room. This Art Deco hotel also features complimentary wireless Internet access, a concierge desk, and babysitting/childcare.
Enjoy a satisfying meal at a restaurant serving guests of The Setai.
Business, Other Amenities
Featured amenities include complimentary high-speed (wired) Internet access, limo/town car service, and business services. A roundtrip airport shuttle is provided for a surcharge, and parking (subject to charges) is available onsite.
Room Service Restaurant Lounge adapts the vocabulary of luxury hotels to a chic setting full of upscale cuisine, top-shelf liquors, and late-night entertainment. After bellmen escort guests to private suites equipped with flat-screen TVs, butlers supply dishes such as penne pasta tossed with housemade alfredo sauce and 12-ounce skirt steaks topped with bourbon barbecue sauce. To complement bites, barkeeps supply bottles—champagne, tequila, and scotch among them—and craft thematically named signature cocktails such as the Wake Up Call, a blend of lemon juice, strawberries, and Bacardi Dragon Berry.
At 11 p.m., Room Service's restaurant transforms into a lounge where DJs spin the latest tunes and prominently displayed bottles of wine, champagne, and spirits prompt guests to summon more rounds. Servers in French-maid outfits offer beverages along with small plates such as housemade crab cakes with clarified butter. Along with nightly soirees, Room Service hosts private parties for up to 30 guests, corporate and special events for up to 270 guests, and stuck-in-the-laundry-chute parties for up to three.
Gusto Bistro's owners and pastry chef hail from Paris, and they incorporate regional French influences from Provence and Brittany into their Mediterranean-inspired cuisine. Dishes are served "in a setting that's less about 'dinner' and more about sitting around shooting the breeze with your mouth really full" according to Thrillist. To jumpstart conversations, the bartenders pour glasses of wine from a list that emphasizes Italian regions and varietals and includes a collection of French and New World bottles. In the kitchen, chefs artfully decorate small plates with arrangements of seasonal fruits and vegetables, French cheeses, or beef carpaccio. Pastry chef Manuel Bengochea brings meals to a sweet finish with a wide variety of homemade French desserts.
Around the dining room, brushed-nickel lamps and black-and-white-tiled floors create a sleek, modern look, while lime-green drapes and a kaleidoscopic assortment of cushions add splashes of color. Large, decorative wine labels hang above the bottle-lined shelves, warning diners about the walls' sulfite content.