Men's Lifestyle

Esquire Summer 2019

Esquire is a funny, informative, connected magazine that covers the interests of American men—all the interests of the American man: Politics, style, advice, women, health, eating and drinking, the most interesting people of our time. All that and it’s the most-honored monthly magazine in history.

United States
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9 Issues

In this issue

1 min.
looking back, looking forward

Like Quentin Tarantino’s Once Upon a Time… in Hollywood, we’ve been inspired by the spirit of’69 in creating this special issue, and it starts right here, right now. Back then, Esquire was as provocative as the world it documented, and its covers were statements of illustrative bravado. A faceoff between an activist and a pig landed on newsstands during the summer of Woodstock; another issue that year staged paparazzi photos of Howard Hughes. And when a happening guy named Andy Warhol appeared on an issue about the art world, few would have guessed he’d become as iconic as Picasso. Something tells us the guys on this month’s cover might have some staying power themselves. We hope the issue will too.…

1 min.

A BRIEF MONTHLY DIGEST ON A TOPIC OF GENERAL INTEREST The neutrality of this information is disputed. And rightfully so. By Drew Dernavich The sun is the CEO of the solar system and the only celestial body legally allowed to dry a tomato. It is by far the largest star seen in our solar system, making the other stars seem small and insignificant, and now you know how we feel, stars. The average temperature on the surface of the sun is around 10,000 degrees Fahrenheit, which places it as the hottest thing in the galaxy besides Stacy’s mom. It takes only eight minutes for light to reach the earth from the sun, or the length of one “news cycle.” According to Greek mythology, Icarus’ wax wings melted as he flew too close to…

5 min.
rebooting the revolution

It is pretty much impossible to become the editor of Esquire and not find yourself looking for inspiration from time to time in the magazine’s legendary archive, a small periodical-lined storage room kept locked at the end of a long hall on our office floor. When I first got the job, almost four years ago, I spent a lot of time in there, hoping to absorb any secrets that had been deposited in ink by my predecessors without forgetting that my task now was what theirs had once been: to glance back in order to be propelled forward, to admire what was but to create something new. To my mind, a magazine with a legacy as iconic as Esquire’s must aim to live up to the standards it has set…

3 min.

JAY FIELDEN Editor in Chief MICHAEL HAINEY Executive Director of Editorial HELENE F. RUBINSTEIN Editorial Director NICK SULLIVAN Fashion Director EMILY POENISCH Entertainment Features Director MATTHEW MARDEN Style Director BRUCE HANDY Features Director JOHN KENNEY Managing Editor KEVIN SINTUMUANG Culture and Lifestyle Director RYAN LIZZA Chief Political Correspondent BOB MANKOFF Cartoon and Humor Editor MAXIMILLIAN POTTER Editor at Large JEFF GORDINIER Food and Drinks Editor ASH CARTER, ERIC SULLIVAN Senior Editors AMY GRACE LOYD Literary Editor ADRIENNE WESTENFELD, BRADY LANGMANN Assistant Editors ART RAUL AGUILA Design Director C. J. ROBINSON Design Assistant REBECCA IOVAN Digital Imaging Specialist PHOTOGRAPHY ALIX CAMPBELL Chief Photography Director, Hearst Magazines JUSTIN O’NEILL Photo Director FASHION TED STAFFORD Market Director ALFONSO FERNÁNDEZ NAVAS Fashion Assistant COPY ALISA COHEN BARNEY Senior Copy Editor CONNOR SEARS, DAVID FAIRHURST Assistant Copy Editors RESEARCH ROBERT SCHEFFLER Research Editor KEVIN MCDONNELL Senior Associate Research Editor NICK PACHELLI Assistant Research Editor WRITERS AT LARGE ALEX FRENCH, STEPHEN RODRICK CONTRIBUTING EDITORS ALEX BELTH, LEA CARPENTER, LUKE DITTRICH, CAL FUSSMAN, DWIGHT GARNER,…

5 min.
is it strange to love a hotel brand?

The first truly great hotel I stayed at—and by great, I mean in that European sense of five-star luxury with a capital L—was the Hotel Splendido in Portofino, Italy. I was well into my 30s, and these were the early days of the 21st century. Fortunately, at the time, it was the still heady era of magazines, when expense accounts seemed bottomless and every possibly questionable expenditure could easily be slotted into that wonderful gray zone on my T+E known as “story research.” This occurred in the summer, and I was traveling with four colleagues. We were heading to Milan for the men’s shows, and one of my companions, wise to the world, suggested we build in a couple nights at the Splendido. He said, in his understated way, “You should…

3 min.
f*** your burrata

The skinny waiter looked at me with contempt. I was sitting alone in an Italian restaurant on the Sunset Strip in Los Angeles, and my plate was empty: I had just inhaled a glob of dairy fat the size of a softball. I had done so with ravenous abandon. “Normally,” the waiter told me, “the burrata is meant to feed three or four people.” Oops. Until that point, which would’ve been almost 20 years ago, I had never heard of burrata. (In those days, I usually wrote about musicians, not chefs.) I had ordered it because the waiter had described it in a way that made it sound like a soup dumpling fashioned out of mozzarella and filled with liquid cream. As soon as I tasted it, gravity dropped away and I was…