arrive is Amtrak's onboard magazine for business travelers. It provides millions of passengers with vital information and welcome entertainment to help make most of visits to the major destination cities of the Northeastern United States.

arrive is published bimonthly and delivers constant exposure on all Northeast trains as well as the ClubAcela station lounges. Its goal is to provide a unique and intelligent view of America's most compelling urban centers of commerce, government and the arts.

The tone of the magazine is entertaining yet informative, casual yet consuming. It is the perfect travel partner—a knowledgeable guide and an entertaining companion. And for Amtrak's time-sensitive riders, it is always available within arm's reach ... it is the only magazine within reach.

arrive delivers equally compelling value to advertisers. It reaches and influences a unique and valuable audience at precisely the moment when it is most receptive to a wide variety of business-, travel- and entertainment-related ad messages. And arrive readers are downtown visitors—that's why they use Amtrak and Acela. No other magazine delivers such a targeted audience of affluent visitors to Northeast cities.

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French Revolutionary
Chef Daniel Boulud’s culinary empire continues to expand.

A great chef must be in sync with the seasons of food, as the hearty cabernet-braised oxtail and root vegetables of fall and winter give way to the baby peas, crayfi sh and morels of warmer days. Worldrenowned chef Daniel Boulud knows this perhaps better than anyone.

But that’s only part of the reason why he’s been so successful for so long. At his restaurants in New York—most notably Daniel on Manhattan’s Upper East Side—Boulud also appreciates the seasons of his customers’ lives: A young couple walks in, probably still .in college, and the gentleman has saved up all semester for a special night out. Boulud makes sure his staff directs the couple to wines that are splendid but won’t present a fi nancial hardship.

There’s no need to embarrass or take advantage of the young man, he reasons. Instead, he ensures a night to remember, and in a few years the couple returns and that young man proposes at one of Boulud’s tables.

Seasons pass, and the same woman comes in with friends, clearly with a baby on the way. Boulud will see that she gets a meal that bodes well for a healthy arrival. More years go by, and the couple returns with a young son.

Although other high-end establishment owners wince at the prospect of antsy children disturbing their regular patrons, Boulud whisks the lad into the kitchen and shows him how meals are prepared over the blazing excitement of open fl ame. The boy departs that night with an autographed chef’s toque, and it feels like it did when the pilot on his fi rst plane ride gave him wings.

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Circulation

    * 1,778,839 Adult Readers Per Issue
    * 8.89 Readers Per Copy
    * 200,000 Copies Per Issue
    * Published Bimonthly
    * Established 2000
    * Full Distribution On All Amtrak Trains In The Northeast United States
    * BPA Audited Circulation

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