Fly smarter. Eat better. Drink deeper.
Table 1A and Field Notes are two distinct voices on the same subject: the serious business of going somewhere, eating well, and drinking better than everyone else on the plane.
The full weekly issue. A destination deep dive built around the points play to get there, four places worth knowing about, one wine worth understanding, and the insider knowledge that separates the people who actually live in a city from the people passing through it.
Read issuesShorter. Faster. The discoveries that can't wait for the weekly issue — a bar that just opened, a wine you should be drinking right now, a points sweet spot before the airlines close it, a table worth booking on your next trip through a city you thought you already knew.
Coming soonThe old town is barely half a mile across, but the unspoken competition between its pintxos bars has been quietly raising the bar for fifty years. On a Tuesday in October, every place is packed. Nobody sits down. This is dinner here, and it is one of the great eating experiences on earth — and also, somehow, completely normal.
"The kind of city where a three-Michelin-star chef eats lunch standing at the market counter and nobody finds it remarkable."
There is a bar in Alfama with no sign on the door. You find it by following fado through a narrow tiled alleyway until yellow light spills onto the cobblestones from a doorway that might be someone's house.
Paul Bocuse spent sixty years convincing the world that Lyon was the gastronomic capital of France. He was largely wasting his time — Lyon already knew.
Table 1A exists because most travel and food writing is either too precious or too generic — all vibes, no substance. Beautiful photography of places no recommendation can get you into. Wine notes that describe every wine the same way. Points advice written by people who've never actually flown on the redemptions they recommend.
This is different. Every issue contains specific things: real point amounts, real restaurant names, real producers and importers and price ranges. You should be able to read any issue and use it the same day.
If it could describe any city, any wine, or any flight, it doesn't make it in. Every recommendation is real and actionable.
The $4 counter and the three-Michelin-star table get equal consideration. The only question is whether something is worth your time and money.
Not "great writing." The best compliment Table 1A can receive is "I went there because of you." That's the bar every issue is written to.
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