![]() The squid ink–cloaked bucatini and Ligurian-style fish stew shine at the restaurant, and the in-room dining menu's polenta with parmesan and olive oil, along with hazelnut pesto king crab legs, make it easy to stay in for the night.Īt the kitschy Lone Star Court in Austin, Texas - located in the mixed-use development the Domain - guests sleep on beds with retro metal headboards alongside deer horn lamps. Paul Kahan, the revered chef behind Chicago hotspots such as Blackbird, avec and Big Star, proves he has a knack for Italian seafood, too, at the Gold Coast’s Nico Osteria, inside the Thompson Chicago. A Southside nightcap is hard to resist in the elegant Library. The Shakespeare, a subterranean pub that looks like it was plucked straight out of Camden, is swathed in dark wood - a fitting backdrop for Aikens’ beans and fried eggs on hot-buttered toast. Run by Jason Hicks and Yves Jadot of the British pub Jones Wood Foundry, the Peacock is the fancier lair, where Englishman Robert Aikens makes slow-braised veal shanks with onion confit that guests eat underneath crystal chandeliers. But those long-term transients who don’t want to wash dishes can make their way downstairs to the Peacock. ![]() Settle into one of the cushy corner booths with the Smokey Santillana (tequila, mezcal, vanilla and mole bitters), one of Scott Gerber’s boozy creations that will leave you grateful for keys to one of the leather-accented rooms above.Ĭolorful suites at the apartment-like, extended-stay hotel The William, in the shadow of Grand Central Terminal, are tricked out with kitchenettes. Here, Food Republic friend Marc Murphy, of Landmarc and Ditch Plains fame, entertains diners with a mighty raw bar, hay-aged Pecorino toast and two-person ribeye with bone marrow. For a more low-key evening, craft beer and baked Brie await at S&R Lounge.Īnother of the hotel group’s newcomers is Viceroy New York, brightening Midtown’s blossoming dining scene with the black-and-white-tiled Kingside. There is also British brasserie, the Cavalier, where executive chef Jennifer Puccio - who runs the kitchens at Park Tavern and Marlowe - makes duck confit–wrapped Scotch eggs and fish and chips with malt vinegar aioli. There are mosaic walk-in showers and a pool table at Hotel Zetta Viceroy Hotels and Resorts’ urban crash pad in San Francisco’s almost-SoMa neighborhood. Chapter, their West Coast rendition of farm-to-table cooking, helmed by the Standard Downtown’s former executive chef Micah Fields. The rooms - and a coffee bar - are now ready for guests, yet in a few weeks the team from tiny Brooklyn restaurant Five Leaves will debut L.A. The latest Ace Hotel, located in the old United Artists Building in downtown Los Angeles, flaunts the same nostalgic imprint as its siblings in Seattle, Portland, New York and Palm Springs. The Houston Brothers’ forthcoming discreet Speek promises finely wrought cocktails. ![]() Beyond the blood soup and barbecue, there will also be a café dispensing hot buns, a classic hotel bar and come spring, Commissary, Choi’s poolside greenhouse restaurant. Currently there are only the art-filled rooms to gawk over, but soon Kogi BBQ Taco Truck guru Roy Choi will unveil POT, his ode to the Korean hot pot. Situated in a circa-1964 building in Los Angeles’s energetic bibimbap– and karaoke-fueled Koreatown, the just-opened Line Hotel is the latest project from the Sydell Group - the dudes who made $79 foie gras and truffle-stuffed chicken a reality at the NoMad in New York. Along with worthy guestrooms, these new food-focused hotels promise stellar on-premise food - and dining rooms full of equally pleased locals. Luckily, our gustatory yearnings can now dictate where we shack up on such adventures. Planning vacations around dining experiences is how we like to travel, with ethnic food stalls, impossible-to-book tasting menu reservations and craft cocktail bars all necessities as much as the guidebook staples - museums, tall buildings, zoos.
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