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Top News In Albatross Bar Today - Breaking & Trending Today

Tristan de Cunha: what it's like to live on the most remote island on Earth

Our writer was one of the first travellers in years to set foot on Tristan da Cunha, 1,732 miles from the modern world ....

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10 of the Coolest Pubs in the World

If it is called a local, pub, tavern, inn, hostelry, saloon, 19th hole, watering hole, or bar, public houses are fascinating places, luring people of all ....

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Planes, Trains and Yaks: Five of the World's Most Remote Bars

How far would you travel for a drink? These remote bars are scattered throughout the world in Antarctica, Nepal and beyond. ....

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Why a Tiny Island Created the Biggest Marine Sanctuary in the South Atlantic


Why a Tiny Island Created the Biggest Marine Sanctuary in the South Atlantic
Tristan da Cunha was first inhabited to keep an eye on Napoleon; now residents are looking out for lobsters.
Why a Tiny Island Created the Biggest Marine Sanctuary in the South Atlantic
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The town center of Edinburgh of the Seven Seas, the island s only town. Dmitry Malov / Alamy
Like most places, the British Overseas Territory of Tristan da Cunha is a community made up of teachers, accountants, mechanics, and grocers. But here, on the most remote inhabited island on earth, the weather has a funny way of rearranging the professional landscape. ....

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Head chefs out at 2 celebrated restaurants in downtown Charleston following a "tough year"


By Hanna Raskin
[email protected]
“You know, I loved Indaco,” Holler says. “I really enjoyed my time there, but all my career before has been in single-owned restaurants.”
Before joining Indaco in 2017, Holler worked at Atlanta area restaurants including Pine Street Market and Leon’s Full Service. But his next single-owned restaurant will belong to him. He hopes to open Albatross Bar within four months.
He describes the restaurant as a “neighborhood dive pizza shop,” with food that exceeds the expectations set by the casual ambiance and style of service he envisions.
“One of the things I noticed when I got here is there’s nowhere for (F&B) industry (members) to go after work,” Holler says. “The great restaurants all close at 10 o‘clock.” ....

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