People, Places, Things is a regular, essential news report on all things culture and style.

Chefs Reimagine a Classic SideImageThe potato salad at Ototo in Los Angeles, with soft eggs, pickled mustard greens and ikura.Credit...Wyatt Naoki Conlon

For Haitian Americans like the chef Gregory Gourdet, 49, potato salad bears little resemblance to the deli counter mainstay. Growing up in Queens, he instead ate salade russe, a traditional Haitian recipe in which potatoes are combined with peas, onions and beets, which turn the dish bubble gum pink. Today, Gourdet serves his own take on that dish as part of the summer menu at his restaurant Kann in Portland, Ore., smoking the beets and binding the ingredients with creamy rémoulade. It’s just one of a number of variations on Russian potato salad, known as Olivier — which was created in 19th-century Moscow and now shows up everywhere from Sweden to Korea — currently appearing on restaurant menus. At Eel Bar on New York’s Lower East Side, the chef-partner Aaron Crowder, 39, makes what he describes as a “New York version of the Spanish version of Russian potato salad,” informed by the ensaladilla rusa served at tapas bars that often includes green olives and roasted red peppers. He tops his with orange trout roe. Tyler Akin, 41, the chef and a partner at the Mediterranean restaurant Bastia in Philadelphia, makes potato confit in chicken fat and then mixes it with saffron-spiked aioli and shavings of Sardinian bottarga. Potato salad, he says, “just so clearly wants to be served warm and soft,” like the bacon-flecked, mayo-free German-style version that his family favors.

At the Los Angeles sake bar Ototo, the chef-owner Charles Namba, 41, drew on childhood memories of lunchtime bento boxes to create his take, which is served with a soft-cooked egg and the mini-hot dogs known as arabiki. The add-ins change occasionally but, he says, there’s always “a lot of Kewpie mayo.” And although the potato salad at Penny in New York’s East Village looks Spanish, dusted with pimentón and topped with octopus, Joshua Pinsky, 39, the chef-owner, was also inspired by the versions he tried in Japan that included everything from corn to cheese. While Pinsky, who adds smoked, pickled daikon and scallions to his mix, didn’t grow up eating potato salad, he says its throwback comfort-food appeal gives him “some nostalgia I believe I’m supposed to have.” — Martha Cheng

A Rainforest Getaway in Trancoso, BrazilImageThe dining room of Casa Amarela, one of the vacation rentals at Uxua Maré in Trancoso, Brazil.Credit...Marta Tucci

Trancoso — once a fishing village and hippie hangout in the Brazilian state of Bahia — now draws celebrities and other travelers looking for quiet beaches and laid-back yet luxurious places to stay. Perhaps the best known of these is Uxua Casa Hotel & Spa, co-owned by Wilbert Das. During the pandemic, Das and his partners purchased a 15-acre stretch of rainforest along Itapororoca Beach — an isolated strip of coastline about three miles up the road from the hotel — and transformed it into Uxua Maré, a collection of 10 vacation rentals. In an effort to preserve the area, which is known for its tidal pools, Das committed to not cutting down a single tree on the property and repurposing existing structures whenever possible. A laundry shack, for example, was remade into a fisherman’s house with a wood-shingled roof, and three of the other rentals were rebuilt from century-old farmhouses that Das had disassembled and transported to Trancoso from the neighboring state of Minas Gerais. Das and his design collaborator, Peter Kempkens, outfitted each house with modern ceramics produced at Uxua’s on-site atelier, sofas made from hand-dyed vintage Italian linen and private plunge pools. Large verandas and outdoor dining spaces open onto the surrounding forest, which is populated by monkeys, parrots and sloths. By the end of 2025, Uxua Maré plans to have a freshwater swimming lake, a private restaurant, a glass-walled gym and a hiking trail planted with fruit trees, allowing guests to enjoy fresh-picked snacks while they walk. Rates from about $950 per night; accepting reservations beginning Dec. 24, 2024, uxua.com. — Nora Walsh

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