On September 24, the world’s foremost trance & electronic producer and DJ, Tiësto (Tijs Michiel Verwest), kicked off a 175-date World Tour with three stellar nights at the Hammerstein Ballroom. The tour seeks to promote the October 20 release of his fourth studio album, Kaleidoscope. On the new album, Tiësto collaborates with such acts as Sigur Rós, Nelly Furtado, Calvin Harris, and Tegan & Sara. The first single released in July, “I Will Be Here,” has already been a hit in Europe and recently penetrated the iTunes Top 10 Dance Chart. This comes after a long string of successes, including a Grammy award for his album Elements of Life, numerous endorsement deals, the start of his label Musical Freedom, and five European #1s. Tiësto is one of the most sought-after producers, having remixed tracks by such epic headliners as Madonna, Britney Spears, Sarah McLachlan, the Yeah Yeah Yeahs, Paul Oakenfold, Moby, Tarkan, Kanye West, The Killers, and Maroon 5. Tiësto is not one to sit around, and the new album marks fresh developments in his musicianship and certainly solidifies his global popularity. We hunted Tiësto down during his New York visit to get the lowdown on his fast-paced globetrotting, in and out of the hottest nightlife venues around the world.

The owners of Noho's mixed-use hotspot, The Smile, Carlos Quirarte and Matt Kliegman have done their best to turn their joint into the coolest clubhouse in town. Located in a circa-1830's Bond Street building, the bar effortlessly fuses a rustic cafe and boutique with the basement tattoo parlor of legendary ink artist, Scott Campbell. The pair may also be spotted at the the Jane Hotel Ballroom, which they run after the sun goes down.

I have some history with 98 Kenmare Street, the address of chef Ron Suhanosky's new, "real" Italian restaurant, Civetta. I tried to broker a deal at that space between "fiends" -- oops, that’s a typo but let's leave it -- I meant friends, Todd English, Joe "Viagra" Vicari, my boy Igor, and some other chaps. People with Igor as a first name invariably have forgettable last names, and anyway we made up as he apologized to me on his wedding night, and so he gets a pass. I saw The Godfather 50 times. A public bitch-slapping match between myself and super duper chef Todd English happened in all the funny papers some time ago, but even Todd I forgive, as I hear through channels that he is sorry. The problem with Todd in the first place is that he does everything through channels. He negotiated in bad faith and blamed the "channels.” He bitch-slapped me in the papers through his publicity "channel," and I guess with 20 restaurants under his wing, he even cooks through a "channel.” Well, the deal fell through, and fast friends have slowly become less hateful to each other. Anyway, I'm not here today to talk about old beef. I’m here to talk about new beef, in the form of Civetta owner and chef Ron's grilled sirloin alla pizziaola, rughetta, sea salt, and other delectables.

Celebrating 14 years on Bond Street, Il Buco rang in the Equinox today with a festive on-the-street roast of a 200 pound Heritage Breed porker, and six suckling pigs. Chef Ignacio Mattos, from Uruguay, started at six this morning, to make sure the pig was slow-roasted and ready for consumption this afternoon. Along with the other white meat, a summery tomato salad, apple fritters and cold iced tea was on hand. The party is still going on through midnight, if you want to get in on the celebration.

Freeman's and Rusty Knot co-owner Taavo Somer talks about his failed busboy career, the proper use of porno paneling, and why he strives for simplicity when doing three jobs at once.

Point of Origin: I moved here when I was 27, for a job at Steven Holl Architects. And my first day was an immediate wake-up call that it wasn't gonna work out. I had been working in big firms for years, and this was my dream job. And when that disillusionment came, I thought: screw architecture. I'll do something else. A friend there knew Serge Becker. I thought I'd be a busboy, learn to tend bar. When I met him, he was like, "Why do you want to work in a bar? I have no busboy openings but I have a project." It turned out to be Lever House, which he was working on with John McDonald, and the designer Marc Newson. Serge didn't have a trained architect in his office, so he said, "Do this until a busboy position opens up!"

Supper Club's jetsetting Brit Tamsin Lonsdale makes introductions, keeps secrets, and detoxes poolside at Soho House after a rough weekend in Ibiza.

Point of Origin: I went to University in Edinburgh and every birthday party, I’d organize a celebration in our house, a mansion, a house by the water. So that’s where I got my taste for hosting events and getting all my friends together for music and dancing. In 2004 I was a fashion stylist in London doing styling for rock bands, new talent for Creation, the record company, and that was fun. I’d style a lot of the music videos but it wasn’t fulfilling work and it wasn’t like working for myself. I started hosting these dinners and they were really successful.