Last week, I met colleagues at Woodward, the bar at the new Ames Hotel in Boston. The setting was lovely. We sat in the quiet second floor bar in comfortable club chairs overlooking the old State House. When the waiter came over to take our order one in our party asked if he was pouring a Sauvignon Blanc. He said he’d get the wine list and promptly turned on his heel and left.

I thought that perhaps this toney new establishment had a plethora of wines by the glass. What fun we’d have debating between Sauv Blancs from around the world. There might be a new wine to try.

He returned with the list and they were indeed pouring Sauvignon Blanc. One. Uno. Un. Adeen. A Kim Crawford — a perfectly fine if not particularly original by-the-glass offering that should not be  hard to remember. There were, I believe, a total of twelve wines by the glass: six white and six red running between $9 – $12 a glass.

I find it increasingly common to have a wine list thrust my way when I ask for something “crisp and white” or “red and full-bodied.” It should be part of basic training — especially in a bar in a hotel that aspires to sophistication but also in any establishment beyond a corner pub — to have waiters understand what is available such that they are able to make a recommendation to a customer. Crisp and white? They had the Sauv Blanc, a Gruner Veltliner, and a Pinot Gris. The GV was quite lovely. by the by.

The Ames is a Morgans Group hotel so it is not as if they are strangers to the business.  They should, however, learn to be a little less impressed with themselves and their decor and pay more attention the most fundamental ingredient in good hospitality: informed and attentive service.

From now on, I’m going to begin demanding tastes if the waiter can’t describe any given selection. If mangement can’t educate the staff, I’ll just have to do it for them.

The hotel delivered typical Kimpton style: a bit playful yet not over the top. The robes now sport only a zebra collar rather than allowing one to be wrapped in a full faux beast. My room was tiny yet spacious thanks to a thoughtful layout, sliding bathroom door, and floor-to-ceiling windows. I can see where it might be a bit too cozy for two but for one it was just right.

I was in town to help host the Executive Council’s Sustainable Cities leadership forum that brought together execs from IBM, Cisco, Siemens, Coca-Cola, and the like for a day of discussion about the intersection of urbanization and sustainability. You can read more about the sessions at richerearth.com.

All that conference work meant that my dining was limited but I can report that the outdoor Cafe at the Bryant Street Grill is still a delightful place to meet for a glass of wine on a spring evening. The crowd is a mix of locals and tourists — fairly low key the evening I was there; any Sex in the City wannabes finding their inner Carries somewhere else (hurrah!)  – and Bryant Park is one of Manhattan’s great treasures. Earlier, I met a colleague for a Cuban lunch at Guantanamera on 8th Avenue. While the food wasn’t particularly memorable, it was more than adequate. The place had a nice, neighborhood feel and the service was friendly. It might be more fun in the evening when mojitos could be tossed back with abandon.

For me, however, it was the Acela back home. Just a sack dinner from Pret a Manger and a surreptitious Shiraz accompaniment. After all, your Nomad in Chief is also president of the Acela Wine Club!

Next up — Washington, Atlanta, and London. And check out our updated listings for Brussels.

My belt and watch have made it through the old scanners on my body without a hitch ever since 9/11; now they must come off. I am allowed to carry my wallet in my hand for the new scan but if I do so it is subject to an automatic secondary search. Non-metal objects such as lip balm must now come out of my pocket along with my computer, liquids, shoes, etc. It only adds a couple of extra minutes to retrieve and rewardrobe that which formerly remained on my person but I can see this backing up security significantly at busy times.

If the terrorists’ aim is economic as well as physical damage, they must consider these new scanners a success. They are expensive to install and will bolux up air travel yet further.

However, we seem to like tangible equipment — we can see it and touch it. It’s likely designed or built in someone’s Congressional district. The Israelis have long shown that behavioral targeting is the most efficient and effective preventative measure yet we seem reticent to adopt it widely (though I did experience a bit of it when in NOLA recently).

But, once again, we are engaged in another act of expensive security theater — and we business travelers are the comic relief in the performance.

I wasecently on a whirlwind trip to New York and DC and did a fair amount of hotel dining. In Washington, Arlington, VA actually, I was staying at the Hotel Palomar. It’s a Kimpton property and they run their restaurants as independent entities. Damaso Trattoria Moderna has an Italian theme, as you might expect, and I found the pasta good though not groundbreaking, the service attentive, and the prices fair. Breakfast was excellent and served promptly. It’s a good choice as there wasn’t much else around unless you walk across the bridge to Georgetown (and if you go for that short walk, try Mendocin0 Grille and Wine Bar for an elegant dinner). The Palomar itself is an elegant property though I abhor lobby-on-an-upper floor designs of which this is an example.

Heading to New York, I chose Blu using Open Table as it appeared to be close to my hotel, The Indigo. Upon arrival, I discovered it couldn’t be any closer — it was off the lobby. It proved ideal for a late dinner with a business colleague though I could see that it could get crowded and loud at times. I had Alsakan Cod that was quite moist and flavorful. It was pricey given that it was associated with a mid-range hotel but in this case I was happy to have it be a step above (though the Indigo is fine for the business traveler looking to stay in Chelsea).

More recently, I had about ten minutes to book a restaurant in New Orleans. Again, I turned to Open Table and chose 5 Fifty 5. When we found the address, 555 Canal Street, we discovered that the restaurant was in the Marriott. Not an option when in a culinary capital like NOLA. Luckily my antennae are always up and I remembered passing an elegant spot a couple of blocks back, Le Foret. We retreated there and had a wonderful meal. Our bouches were amused three times before our first courses arrived (a grilled asparagus salad in my case). This was followed by naturally raised tenderloin that was tender and flavorful. We were served ginger chocolate bites as a closer so there was no need for dessert. The wine list was reasonably priced: we chose a Gundlach Bundchu Merlot for $48.

My lessons learned: when traveling on business, take the extra click to look at the Web site of a restaurant to make sure that you know what you are getting (we provide direct links here on Executive Nomad). Some hotel restaurants are quite good; others are middle-of-the-road at best so know what you are getting.

I thought I’d add some tips of my own:

My suitcase of choice is an expanding Hartmann roller. The telescoping handle seems to take up less space in the inner compartment than in other models and I can carry on sufficient gear to travel on business for a week without expanding it (that handy feature is generally used to haul home some fine wine — up to six bottles at a time have made it home safely). I’ve dragged it across North America, Asia, and Europe for several years and it has held up well. For overnights, a smaller roller by TravelPro — about the size of a large computer case — has enough room for a spare shirt, tie, underwear, socks, toiletries, laptop, and a couple of files.

The case is the easy part. I used to work at Mark Cross, the storied manufacturer and retailer of fine leather goods including travel gear (it has since been sucked up into a conglomerate and vaporized). There I learned a number of critical packing tips: First, take less — you always can get by with less than you think. Make a commitment to one color and make sure that everything goes with everything else to give yourself more possible combinations. Use accessories like ties and scarves that are light and take up minimal space to spice things up. Keep paring down until you have the bare minimum. That will make the CEO of Spirit Airlines smile.   If you get bored with what you brought, shop (see expanding roller above). Second, use plastic dry cleaner bags over your pressed garments to keep them from wrinkling. It really works. Roll or weave garments together to avoid creases where you don’t want them. Third, gentlemen, bring a blazer or sport coat that can work with dress pants or jeans — think multi-functional.

Now for those little tricks that can make a big difference. Stain removing wipes can save the day after you’ve dripped puttanesca sauce on your pants. Keep a couple on hand. Similarly, moist towelettes can clean up your face and hands in a hurry. New disposable teeth cleaners (see the Wisp in the photo) are invaluable if you need to freshen and don’t have access to your toiletries. I find that the scissors in the Victorinox TravelCard come in handy though the nail file was confiscated by the TSA; I guess there had been threats of offering manicures as a way to get access to the cockpit. If not traveling by air, a pocket knife with a corkscrew will inevitably be in my bag so as to be ready for any wine and cheese that might cross my path. A notebook — never travel without a notebook that can fit easily into a jacket pocket so that you can take — or pass — notes without firing up your computer or looking like you are e-mailing on your PDA. Finally, I invested in an after-market charger that can handle both my laptop and Blackberry at the same time. It is lighter and smaller than the original that came with the computer and lets me leave the PDA charger in the office.

So you are packed. You’ve made it to the airport. You’re set. Not quite: with the increase in airport delays, I suggest that you pick up an analog publication or two, some chocolate, perhaps some crackers in case you get stuck on the tarmac. You’ll be able to be productive and nourished — and can smirk at the Kindle lovers who aren’t allowed to turn on their precious babies. Offer a copy of The Economist or a bite of 64% cocoa Ghiradelli to strike up a conversation with the charming passenger you’ve had the luck to find next to you. Business travel, after all, can still be an adventure.

They had lots of good explanations: passengers bring too much into the cabin because checking bags now costs money (and, largely left unsaid, they want to put cargo in the belly because it is more profitable), the high cost of fuel, where else would you expect cargo to fly free, passengers pack too much (Do I get a discount if I fly naked?), etc. All true — but I say “baloney.” It demonstrates to me how broken the basic airfare pricing model is and how dysfunctional our general infatuation with low prices has made us. This starts out being touted as an attempt to change customer behavior but winds up being an addictive revenue stream (see, “Fees, credit cards”). They don’t really want to change behavior; they want to charge you as much as they can.

As an airline passenger, I expect that a reasonable amount of luggage to travel with me as part of the cost of a ticket. There are size restrictions on carry-ons set by the FAA — enforce them and people won’t bring too much onto the plane. The airline should be able to calculate the weight that the average passenger brings on board and integrate that cost into the ticket. Unless you are traveling in your skivvies and tucking your toothbrush into the waistband, chances are that the super-cheap ticket really won’t be in the end.

Spirit does position itself as a no-frills carrier and they are free to do as they please. I, in turn, am free not to fly with them which I can assure you (and them) I won’t. Fees and cost-cutting schemes, however, tend to attract imitators. Service levels and amenities on the so-called full-service airlines have been in full retreat for almost a decade and I’m in no rush to see flying get any less enjoyable. I don’t want to need a detailed, itemized receipt for each flight — seat cushion: $22.50, armrests: $18.95, etc.

The industry has trained us to expect fares that are lower than the cost to fly us from point A to point B (they try to make it up on business and first-class fares and those endearing fees and extras). That’s a really dumb business model and the fact that most airlines are in rough financial shape is evidence of that. They should worry less about nickel-and-diming us and more about how hard it is to find someone who describes flying as “pleasant,” “fun,” or “something to look forward to.” Southwest and JetBlue are doing a pretty good job of that and still keep costs low, but the others seem to do all they can to make a flight something to endure rather than enjoy.

Later in the week I’ll be posting on how to pack like a Nomad so you can travel lighter and still look great. That should make Spirit’s CEO happy. Until then, how’s that high speed rail coming?

If New Zealand is on your itinerary (and I sorely wish that it was on mine), you’ll be delighted to learn about the new skycouches that Air New Zealand is offering in coach. Not only do they turn three seats into a single bed-like arrangement but a second panel pops from the footrest area to give the skycouch room for two. They call it “cuddle class.” It may be a bit public to qualify as an entry point for the Mile High Club but we are talking about business travel here, not pleasure. Still, the ability to stretch out and have something close to a real bed is a welcome innovation.

Meanwhile over at the New York Times, Joe Sharkey has recently revisited the topic of exit row seats. They are, of course, highly desirable thanks to the few inches of extra leg-room that they offer and so many airlines have begun selling them as mini-upgrades.  As Sharkey reports, “In the third quarter of 2009, the top 10 domestic airlines raised an extra $1.95 billion from fees for things like checking bags and allowing passengers to change reservations, the Bureau of Transportation Statistics has reported.”

Sharkey raises the safety issue: these seats do require that those who sit in them assist the flight crew in case of emergency. A willingness to shell out a few more bucks does not guarantee that you have the ability to wrangle the 35 – 40 lb. hatch or take on other necessary duties. That is why this Nomad has long advocated a certification program that would qualify one for preferred seating in an exit row because one would have obtained the skills necessary to assist. Passengers would pay to attend this course, thus providing some income to the airlines if they offered it or the FAA, and would get some hands-on experience deploying emergency chutes and the like. The certification could be good for a year or two and would enhance the safety of the flight.

Annoying to this 6’3″ traveler is the new practice of requiring an upcharge to even sit in some aisle seats. For the long-legged among us, an aisle seat is the one chance to make a flight free of leg cramps. I’ve long relied on SeatGuru as a basic guide to seat configurations (Joe Sharkey recently interviewed SeatGuru’s founder) though it is getting more difficult with the ever-changing policies of the various airlines.

One proposed innovations that promises to bring more comfort is a bunk bed set-up in business class. The design, offered by Boston-based Jacobs Innovations and reported by The Economist, aims to provide greater flexibility in cabin configurations by allowing business-class space to transformed into economy on demand. I can just see it happening after I’ve scored an upgrade: “Sorry, sir, we’re converting this row back to steerage.”

I’m on JetBlue this week and they tend to offer a fairly comfortable experience. I’ll be sure to report upon my return. Until then, cuddle up — and share your airline seat tips with your fellow Nomads.

Matt Courtland, CEO of The Natural Strategy, has compiled a list of the sustainability statements of the major hotel chains in a post at Environmental Leader. Among the things that I learned was that Fairmont was among one of the earliest official adopters of concern for the planet among hoteliers and the foundations of Kimpton’s efforts were laid 30 years ago.

This list is just a beginning but it an excellent start both for seeing what specific companies are doing and also to further your understanding of what it takes to be green in the hospitality industry. Those of us who travel for business frequently have larger-than-average carbon footprints by definition but there are concrete steps we can take to minimize our impact.

Do you base your travel decisions on the sustainability policies of the companies you frequent while traveling on business (and we must acknowledge that sustainability often incorporates economic and social impact along with environmental efforts)? Does your company let you? Which are your favorites airlines, hotels, restaurants, and the like in this regard?

There’s craft, too, in making sure that you wind up on the concierge floor at the hotel. Sometimes it requires demanding and other times a bit of flirtation much like a woodworker will vary technique when working with different kinds of wood. Of course, one can brandish a frequent guest card but that’s no fun at all.

The agenda must be massaged of course in order to create small pockets of down time for sneaking off to a museum, a massage, or a bit of shopping. I find it useful to block off two hours for each meeting to judiciously allow for various delays and detours. Inevitably, some time opens up and a good crafts person knows what to do when opportunity arises.

The seasoned business traveler knows the beauty and power of routine. Routine frees the mind from the mundane by eliminating some needless decisions. When the dopp kit and the shoes always go in the same place, one needn’t think too much when packing.

I generally try to find a local place where I can be a regular – sometimes for breakfast, other times for a night cap — that gives me a sense of being at home. New Orleans has been particularly good for this: I once ate lunch at the restaurant at the Hotel Monaco every day for a week. I made friends with the barkeep, Arianna as I recall, and we’d chat while I enjoyed their fabulous pan fried chicken. On another trip I spent three nights in a row watching baseball at bar called Ryans. They didn’t serve food but one of the locals would go out and get me take-out from down the block. I met different people each night and had great conversations. Rolling Rock was two bucks a bottle.

Travel is a craft that is fine and noble and rewarding. The art, that comes when filling out the expense report.

Instead I found Sam & Harry’s, which proclaims itself to be in the classic steak house tradition. It didn’t feel it, but in a good way: the interior was airy and well-lit. The staff was friendly if a bit slow at first. I think that I chose a bar stool on the dividing line between the territories of two barkeeps. Once they worked out who was going to wait on me, the service was great.

My Coulotte steak ($14) was just the right size — about 6 oz — and cooked exactly as ordered. It was tender and flavorful. Dining in “the classic steak house tradition” means that you get meat and not much more on your plate unless you order sides. I had the broccolini which was nicely al dente. I refrained from ordering a starch in anticipation of an offering of bread that never materialized. That would be my most fervent recommendation to Sam & Harry: delicious bread is part of the classic steak house tradition.

The menu is quite reasonable with my steak just costing $2 more than the burger (although the burger came with fries that were $4 as a side order if you want them with the steak). There are salads and other sandwiches though it is clear that steak is the main thrust. There were, I believe, six variations on offer.

The by-the-glass wine list is adequate if not adventurous — this is a chain after all. I had a Tierra Secreta Malbec that paired nicely with the steak.

Sam & Harry’s was a good place to refuel before the flight home and would have been great for a business lunch or dinner. Still missing Legal’s? Not so much.

Looking to dine away from the airport? Fellow Nomads have some updated suggestions: Masa 14 for Latin and Asian small plates, Monmartre if French is what you crave, or The Oval Room for contemporary American.

Have you been to DC lately? Share your favorites for a business lunch or dinner.