Maialino: Gramercy Park Hotel, New York from Top 10 Hotel Restaurants in America Slideshow
Top 10 Hotel Restaurants in America Slideshow
Maialino: Gramercy Park Hotel, New York
Maialino, Danny Meyer's rustic Italian restaurant in New York City's Gramercy Park Hotel is constantly filled with local New Yorkers mingling with out-of-towners. The menu is Roman at heart with dishes like an impeccable cioppino, oxtails with celery and carrots, and a traditional spaghetti alla carbonara, all of which are largely made with locally sourced ingredients.
David Burke’s Primehouse: James Hotel, Chicago
Sleek and modern, David Burke's Primehouse in Chicago's James Hotel is notably contemporary (in both food and design) where similar restaurants may have gone a more classic steakhouse route. Start with Wagyu beef sashimi, move to the pretzel-crusted crab cakes, and then go with the "Angry N.Y. Sirloin," which is rubbed with a chile spice, a hint of citrus, and roasted jalapeños. And hotel guests can go behind the scenes, where the restaurant dry-ages its own meats on-site.
Clio: Eliot Hotel, Boston
One of Boston's most consistently acclaimed eateries, Clio, in the Eliot Hotel, is nouveau French fine dining. Chef Ken Oringer serves crispy-skinned wild striped bass with shiso yogurt alongside black licorice-roasted duck and confit with fennel bulb, as well as financiers pastries made with Stilton (pictured). The room is warm with inviting neutral colors, glowing candles, and a few oversize vintage French prints hanging on the walls, and each plate comes out looking like a (fresh and seasonal) work of art.
The Bazaar: SLS Hotel, West Hollywood
Playful, vibrant, and scene-y, José Andrés' The Bazaar in the SLS Hotel is always buzzing with locals and the lucky guests who don't have to drive home at the end of the night. Molecular gastronomy at its most delicious and whimsical, his dishes at The Bazaar rarely look like the ingredients that they are made up of. Think an American caviar cone, cotton candy duck liver, and the "Organized Caesar" salad. They are served alongside a menu of more classic tapas dishes.
The Barn: Blackberry Farm, Tennessee
Blackberry Farm is as rustic and charming as it is sprawling. Sitting in the foothills of the Smoky Mountains, the hotel has become well known as a relaxing countryside retreat and gastronomic adventure. Their primary fine dining room, The Barn, serves what they call Foothills cuisine, which translates to dishes like seared North Carolina mountain trout, grilled South Carolina squab, and the Blackberry "Farmstead" pizza.
Proof on Main: 21C Museum Hotel, Louisville, Ky.
Whimsical and bright, chef Michael Paley's Proof on Main in the 21C Museum Hotel in Louisville, Ky., fuses Italian cuisine with the bold flavors and dishes of the American South. And nowhere is the setting more apparent than in the bar where more than 50 Kentucky bourbons are on offer. The dinner menu features dishes like bison marrow bones, warm ricotta toast, chickpea and country ham fritters, and Pacific sturgeon.
BarMasa: ARIA Resort & Casino, Las Vegas
To dine at chef Masa Takayama's eponymous restaurant in New York is an experience in itself, and his more accessible BarMasa is no different. The meticulous and passionate chef opened a Vegas outpost, inside the ARIA Resort & Casino, of BarMasa that serves some of his most iconic dishes like hairy crab sunomono, live sashimi lobster, and toro tartare with caviar.
Jean Georges: Trump International Hotel & Towers, New York
An iconic and Michelin three-starred restaurant, Jean Georges in the Trump International Hotel brings all the glitz and glamour of uptown New York together with Jean-Georges Vongerichten's critically acclaimed cuisine. Guests and locals alike can dine on Santa Barbara sea urchin, peekytoe crab dumplings, comté risotto, and cod with kaffir lime and bok choy. Vongerichten also helms the more casual Nougatine, which is a prime dessert destination.
The Restaurant at Auberge du Soleil: Napa Valley, Calif.
Nestled in the hills with the sweeping views of California's first (and, some say, foremost) premium wine region, Napa Valley’s Auberge du Soleil has rich and rustic interiors and light, Californian cuisine. Their white corn soup with crispy oysters, heirloom tomato risotto, and locally raised lamb loin with gnocchi all pair perfectly with the region's wines.
Michel Richard Citronelle: Latham Hotel, Washington D.C.
Michel Richard brings his signature dishes, delicate in look but bold in flavor, to Washington D.C.'s Latham Hotel at Citronelle. Dishes like cauliflower soup with peekytoe crab, dorade meunière, and a famous lobster burger all help redefine the traditional East Coast dining experience. The hotel's wine cellar boasts more than 8,000 selections from around the world.