The Sivory Punta Cana Boutique Hotel in the Dominican Republic.
The Bentley Suite at the St. Regis Hotel.
Nobu Hotel Caesars Palace.
Brioche french toast, on offer at Café Dupont.
A selection of Bloody Marys at District Commons.
The Federalist, a restaurant in the recently renovated Madison Hotel.
SPAGnVOLA signature chocolates.

Hot Travel & Dining Finds

The good life in travel and food

The 55-suite Sivory Punta Cana Boutique Hotel (above) in the Dominican Republic invites guests to unwind at its infinity-edge pool or along its secluded Caribbean beach. Its Aquarea Spa offers a host of soothing treatments. Rates from $368.

The St. Regis New York recently unveiled The Bentley Suite, full of handcrafted appointments that evoke the luxury British automobile. A silver mirror in the entry is inspired by carbon-fiber wheel trim while leather tile floors and upholstery grace the living room. From $9,500 per night;

The world’s first Nobu Hotel, Nobu Hotel Caesars Palace, will debut in Las Vegas in February 2013. David Rockwell designed the property’s 161 rooms and suites. A hot tea service welcomes guests to their rooms, where they can enjoy Nobu’s first 24-hour in-room dining menu. Rates from $249;

DC’s weekend brunch options keep getting better. At Café Dupont (, the menu takes on a Gallic flair with seasonal quiche and brioche French toast. Meanwhile, at District Commons in Foggy Bottom (, start your day off with a Bloody Mary flight.

At The Federalist in the recently renovated Madison Hotel near Dupont Circle, chef de Cuisine Harper McClure puts a modern twist on 18th-century American fare. After an aperitif at the bar, sample such fall entrées as Loup de Mer with baby fennel, Pernod broth and Prince Edward Island mussels. 1177 15th Street, NW; 202-587-2629;

This year, you can make your own holiday bonbons after enrolling in a chocolate-making class at SPAGnVOLA in Gaithersburg. The 2.5-hour lesson ($50) teaches students how to temper chocolate, make a basic ganache and create their own truffles. It culminates in a tasting of SPAGnVOLA signature chocolates. 240-654-6972;