ATHLEISURE LIST | THE CRANE RESORT

The Crane started as a small commercial port in the mid-18th century. It officially opening in 1887 and is recognized as the oldest continuously operating resort hotel in the Caribbean. The historic property was purchased in 1988 by Canadian Paul Doyle, who eventually transitioned it into a premier residential luxury resort.

Enjoy ultra-spacious residential accommodations categorized broadly into Junior Suites, 1 Bedroom, 2 Bedroom, and 3 Bedroom options. Guests can choose between unique spaces: the lush, tropical Garden View Residences; the luxuriously Ocean View Residences; sleek, modern Contemporary Suites: and the Penthouses. Depending on the suite configuration, premium additions are available, including corner tower plunge pools, ground floor infinity-edge pools, measuring up to 28 feet, or private 12-foot pools on penthouse rooftop garden decks.

Depending on the category booked, suites come standard with handcrafted mahogany king-size four poster beds, cable TV, and free Wi-Fi. Bathrooms feature ultra-spacious configurations with soaking tubs, separate spa showers with multiple shower heads, double vanities, complimentary toiletries, and bathrobes. Rooms also include private furnished balconies or terraces. For culinary convenience, accommodations feature mini-kitchens with small fridges or full kitchens equipped with full-sized refrigerators, microwaves, ovens, dishwashers, and cookware. Pre-arrival grocery stocking services are also available.

On property, guests can enjoy Zen Restaurant which is ranked No. 1 for food by Zagat in Barbados with authentic Japanese and Thai delicacies along stunning glass-front views of Crane Beach. Azure Restaurant is the cliff-top venue blending international coastal flavors with Caribbean soul against panoramic Atlantic vistas. Poesia No. 3, located in the heart of the Crane Village and named after the street Executive Chef, Michele Pieragostini grew up, it serves authentic Southern Italian pizza and pasta using his nonna’s techniques in a casual, family-friendly setting.

The Carriage House is a modern poolside bar and grill. The Grove Beach Bar & Grill is tucked into a coconut grove right on Crane Beach. Bar 1887 is their signature cocktail bar featuring wraparound verandas, tapas, live entertainment, and an adjacent al fresco lounge. The Village Cafe is the spot for sweet treats!

The resort has swimming options, including the Adult-only Historic Pool. Built in the 1970s and framed by classic Doric columns, it sits directly on the cliff’s edge offering a 50-foot elevated view overlooking the famous Crane beach. There is also a 1.5-acre cascading Cliff Pool Complex featuring a children’s wading pool, a waterfall pool, and an al fresco spa pool. For body and mind renewal, the resort offers the Serenity Spa inside the Historic Hotel building, offering an all-encompassing menu of Caribbean-influenced massages, facials, body treatments, manicures, and pedicures.

THE CRANE RESORT

St. Philip, Barbados - BB18098

thecrane.com

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PHOTO CREDITS | The Crane

Read the JUN ISSUE #126 of Athleisure Mag and see ATHLEISURE LIST | The Crane Resort in mag.

THE ART OF THE SNACK | TASCA

This month, we head to Manhattan's Tasca which focuses on Spanish-Caribbean flavors which include spices and recipes from Spain, the Dominican Republic, Puerto Rico and Cuba. We talk with restaurateur, Jay Espinal about what we can expect from this restaurant, dishes that we can enjoy and how this has become a family affair. He also preps our taste buds with what we should enjoy when swinging by with family and friends.

ATHLEISURE MAG: We know that as a restaurateur who had great success with your restaurant Don Pedro, you’re back with Tasca and have made this a family affair with your wife Norisa as well as your son Justin. Can you tell me about your background, what led to the creation of Tasca and what are the roles that the 3 of you have at the restaurant?

JAY ESPINAL: That’s a great question, and it’s funny because I was completely out of the business when Justin one day approached me and said that he wanted to get into the business. I said "no you don’t," and proceeded to tell him of all the reasons he didn’t want to be in the restaurant business. The long hours on your feet, the responsibility, the fact that he would be working holidays and weekends. I didn’t paint a pretty picture yet he said this is what he wanted to do.

AM: Chef Rene Hernandez was previously at Don Pedro and is now the chef here. Can you tell us more about Rene’s background prior to coming to Tasca?

JE: Chef Rene has worked at many of Puerto Rico’s top restaurants and also spent time at El Bulli under the guidance and leadership of Ferran Adria.

AM: Tasca’s cuisine is a Spanish-Caribbean in flavor. Can you tell us about what regions this incorporates and what diners can expect?

JE: Spanish and Latin Caribbean, we focus on the Latin Caribbean islands of Cuba, the Dominican Republic and Puerto Rico along with Spain. The three islands mentioned have similar shared histories and influences with Spain.

When dining guests will have one of the US’ Premier Spanish wine lists and from our menu, they can expect dishes that take a cue from old world Spain and the new world. Dishes like the thousand spice duck breast over sofrito goat cheese and Zinfandel plantain tower. Or of course, a classic paella.

AM: What is the ambiance of Tasca for those that are dining in as we know this is a multi-level space?

JE: The ambiance is pretty chill, soft low-key lighting. We do have a more energetic bar with a relaxed vibe. We also offer a wine cellar with fireplace for a date or special occasions.

AM: What seasonings and spices should we expect to see at Tasca?

JE: From Saffron to the chefs' special house adobo and mojos. We are all about different flavors and combinations. We make over thirty different house infused olive oils.

AM: What are 3 appetizers that you suggest when we come into dine?

JE: The octopus in varied forms is said by many "it's a must." I have been told on many occasions that it is our guest favorite in the city. I think the zetas y gambas is another that truly showcase our Spanish- Latin Caribbean roots and one of my favorites is the croquettas de maduros over sun dried tomato slaw and Manchego lime zest.

AM: What are 3 main dishes that you suggest that we should enjoy when coming in with friends and family?

JE: The duck magret, filet mignonette special, and any of our fish specials.

AM: What are 3 desserts that we should have?

JE: Passion Fruit Cheesecake, Tres leche - coconut three milk cake and Trufa de chocolate - Belgian chocolate and coffee truffle

AM: In looking at your beverage program, you have over 100 varieties of premium rums and a number of wines. What are 3 cocktails that we should have when there and what are 3 wines that we should pair with our meal?

JE: City of Gold - Blanco tequila with cara cara orange, garden peppers and tiki spices, Green Smoke - Refreshing cucumber juice and peppery ginger beer in a vibrant mezcal long drink and TASCA Manhattan - Sweet vermouth, Santa Teresa 1769, bitters.

3 wines - Cosmic, Xarello Estrecho, Monastrel Gratavinum gv5, Carignan, Grenache

AM: For those that may be popping in to grab a bite at the bar, what are 3 dishes that they should have?

JE: Pulpo a La Parilla - Grilled octopus, Peruvian potatoes. mojo Gallego, Croquetas de Misco - Seafood croquette, roasted garlic foam and Empanada Trio - Chicken, beef brisket or vegetable cheese turnovers with smoked paprika aioli.

AM: With the holiday season being underway, are there special events coming up and do you have items on the menu that are specifically for this season?

JE: Large format Villogodio (slow cooked pork shank), Cochinillo (10-hour slow cooked baby suckling pig) and Lechazo (slow cooked suckling lamb).

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PHOTOGRAPHY COURTESY | Tasca

Read the NOV ISSUE #72 of Athleisure Mag and see The Art of the Snack | Tasca in mag.