From CityLab.com online article:
Compared to the toylike, rule-flouting, sidewalk-cluttering kick-scooters, proper motor scooters also promise to be a more regulated—and officially legitimized—form of urban transportation. “It rides and parks in the street and flows through traffic, completely off sidewalks,” says Frank Reig, CEO of Revel. “You’re part of the traffic lane and have a license plate.”
To get started, the company requires a scan of your license, accompanied by an in-app selfie, to go through a $19 background check approval. What you don’t need is a motorcycle license, or any prior experience piloting these kinds of vehicles. And that could prove to be a challenge for some.
The electric mopeds that Revel uses in D.C. are made by the Chinese company NIU; they sell about $3,000 to $5,000 if you want your own, and they are similar in price and capabilities to their gas-powered Vespa cousins. They have a range of about 60 miles and can go about 30 miles per hour—fast enough to keep up with traffic in the city.
Despite the overwhelming presence of boutique inns along the Atlantic, they’re not a strictly East Coast commodity. Case in point: Sonoma’s Farmhouse Inn. 
Beyond its aesthetically-pleasing interiors, the inn also knows a thing or two about food—starting with a nightly turndown service that includes homemade cookies and milk, and ending with the 
This year at Düsseldorf, the Erwin Hymer Group debuted the 
On “Travel Man,” Ayoade is fun to look at (snappy suits, thick-framed glasses, expression of amused diffidence) and fun to listen to. (Of a monastery turned hotel in Naples, he says, “As well as modish guff, like a rooftop pool and a spa, it retains attractive old shiz, like staircases dug into the hillside.”) His persona is warmly amused, broadly skeptical, and gently astringent—i.e., British. He’s not a joiner. His intros conclude with him saying, in that episode’s particular city and with that episode’s particular guest, “We’re here, but should we have come?” 
This year, the Foundation is pleased to once again partner with the Mushroom Council to host the Blended Burger Project*, which encourages chefs to create a healthier, more sustainable, and tastier burger that can be enjoyed by consumers across the country, while also educating diners about the many benefits of The Blend and the future of food. 
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That’s how I felt while visiting “Homer at the Beach: A Marine Painter’s Journey, 1869-1880,” an intimate exhibition at the Cape Ann Museum. The show is handsome, historically rich and perfectly positioned here at this harbor venue, which devotes galleries to regional maritime and fishing artifacts, local decorative arts, Gloucester sea captain Elias Davis ’s house and the works of the renowned illustrator and marine painter Fitz Henry Lane (1804-1865), a Gloucester native with whom Boston-born Winslow Homer (1836-1910) had much in common.
Optimized for an individual or a couple, this mid-century modern design delivers a functional layout in a sophisticated package. The mud room entry features a 7 ft.+ width wardrobe, a separate W/D utility closet and a nook with a bench and cubbies. Connecting this space to the rest of the interior is a gallery with recessed lighting and clerestory windows. From the gallery, ascend up the custom designed oak ladder into the sleeping loft enclosed with large windows. A compact, yet surprisingly luxurious bathroom features a vanity, wall-hung toilet and a full size, walk-in shower with recessed lighting and a window. Flooded with natural light, the main living area opens up to a large galley kitchen and a convertible U-sofa that transforms into a queen bed for the occasional guest. Living extends outside through the sliding patio door onto a large hardwood deck that can be raised and closed for transport.
Giovannoni describes it as “immersive omnidirectional” sound with richer bass. “It feels like you’re inside the song,” says one wide-eyed subject in 
What makes this brasserie so popular? “A culture of hospitality comes from the top down,” explains Absinthe General Manager Brian Gavin. “Bill (our owner) is very gracious and the tone he sets makes everyone feel welcome.”
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