Hotel Food to Stay For

Why ever leave your hotel when so many accommodations now offer a wonderful spread for their guests, like the freshly renovated Auden Bistro and Bar at the Ritz Carlton? Where once the bar and dining room of this classic hotel exuded old, musty money, the newly revamped space brings a clubhouse vibe and chef Mark Arnao’s modern-meets-traditional bistro cuisine. Hotel guests and diners can choose whether to look at the view over Sixth Avenue or at their plates of regionally sourced nibbles. Over at the bar, the team has carried over the regional bent and offers many local spirits and beers, all poured by bartender Norman Bukofzer.

Of course, Auden Bistro and Bar stepping up their game comes long after the boom of laidback, yet fine dining. Not too long ago, Reynards made waves by opening up in the Wythe Hotel in Williamsburg, Brooklyn. Yotel also entered the game with their fun FOUR at Yotel and Dohyo, which looks like it should be in a hip-hop video, which is just might. Oh, and Ace Hotel has the joy of hosting April Bloomfield’s babies, The Breslin and John Dory Oyster Bar.

Todd English spread his, ahem, seed to the Plaza Hotel a couple years ago with the Plaza Food Hall, which is more like a fancy food court that hosts guests as well as permanent residents like Tommy Hilfiger and family. Yes, I am told he is a regular.

Lest us not forget the institutions that have made hotel dining a fine and glorious thing, such as Alain Ducasse’s Adour in the St. Regis, or the famous King Cole Bar next to it. The Trump Hotel also features a world-renowned chef’s self-titled eatery, Jean Georges. In fact, New York’s shift out French food and the start of fine dining featuring American cuisine began in The Four Seasons.

All of this sure beats the continental breakfast low budget travelers (like most of my friends and I) are faced with. True, nothing beats a good cup of cold orange juice from a machine or gooey, prepackaged cinnamon roll, but sometimes, it’s nice to have a little bit of bubbles added to it.  

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