This grand Adirondack landmark on the shore of its namesake lake isn’t exactly new. Built in the late 1800s as a private camp, the lodge was sold and transformed into a hotel in 1946. In 2005, a kitchen fire destroyed the main building, and in 2008 it rose anew, more luxurious and refined than ever. The 30,000-square-foot lodge has 13 new suites, each with a king featherbed, stone fireplace and private balcony. The dining room is also new, headed by Culinary Institute of America–trained chef Kevin McCarthy, who gathers seasonal ingredients from farmers living within a 70-mile radius to craft simple but robust fare. No worries: You’ll burn it off on Whiteface’s 3,166 feet of vertical, 20 minutes away. $650–$1,550; lakeplacidlodge.com
This ski-oriented start-up hopes to change that.
Love writing—and skiing? We've got an internship for you.
Climate change is a reality. But what can we do to stop it? We called on former vice president and Nobel Peace Prize recipient Al Gore for some input.
Snow scientists say our ski seasons are getting warmer, wetter, and less snowy. The good news? An opportunity to provoke change.
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Proposed EPA regulations will limit carbon pollution, but can they save enough snow to ski?
Court ruling could give Vail Resorts control over both PCMR and Canyons. Powdr Corp. vows to continue to battle.
One man's determination to ski again after a paralyzing car crash.
Because we know what it's like to think about skiing all year, and we're here to help.
Guess what? You don’t know this classic ski resort as well as you think you do.