Steal This Bathrobe: The Best Hotel Products to Swipe (& Buy)

You’re wrapped in a plush terry robe, reposing on thousand-thread-count sheets, listening to a custom-programmed iPod on the dock next to your bed, and feeling as though this is nothing more than the lifestyle you deserve. So who could blame you for wanting to take some of the accoutrements of your newfound bliss home from your luxury hotel? These are top three souvenirs we recommend you swipe.

Toiletries: These are always a safe bet, since they’re there for you to use anyway. We love the Remede toiletry kits given out by the St. Regis, the Malin + Goetz soaps used by the Morgans Hotel Group properties (including the Delano in Miami and the Mondrian in Los Angeles) and the exclusive Hermès bath products at all Sofitel locations.

Slippers: Hotels actually get a certain amount of free advertising from branded products escaping the confines of their hotel, and even the non-branded versions still provide travelers with fond memories of their trip. Our favorites come from the amenity-packed Asian hotels, including fuzzy slippers at the Mandarin Oriental’s multiple locations, and the Havianas at the InterContinental Hong Kong.

Personalized Stationery: Once a standard part of luxury hotel service, personalized stationery is a pleasant enough surprise that these days, you might be inspired enough to actually write a letter. While hotel stationery and pens are always fair game, no one can complain about something personalized going home with you, and you can find it at a surprising number of places, including the Chateau Marmont in Los Angeles, the Trump SoHo in New York , the Stafford London, Chicago’s Talbott, and the New World Shanghai.

That said, not all of us want to steal from our favorite hotels (who wants that on their guest profile?) and hotels have of course developed procedures to address this—many sticky-fingered guests will now find their more outrageous grift charged to their room bill. So why not shop their style the legal way? Many hip hotels have added online shops full of items that either appear on property or embody their style, like these three:

The W Store: W Hotels is happy to sell you everything from the bed you slept in to the music in the air, as well as apparel from brands like John Varvatos and Mara Hoffman. We particularly love their collection of statement jewelry and their eclectic blend of home accessories.

Shutters Beach Style: This Santa Monica hotel is one of a handful that are right on the beach, but the interiors are as striking as the views. Known for its impressive contemporary art collection which belongs to the hotel’s owners, their online store has drawings by Frank Gehry and Ellsworth Kelly, as well as stunning homewares like their signature rug and pewter table accessories.

Shop The Standard: They’re on the cutting edge of urban hotel style, so it’s no wonder that they’d have a quality online presence. The covetable goods include everything from RK Ripper fixed-gear bicycles to limited-edition art prints to the kissing puppy salt-and-pepper shakers on the table at the Standard Grill—so stealable that they’re listed for purchase right on the menu.

Los Angeles: Top 10 ‘Entourage’ Hotspots

Entourage is back for the sixth season, and Vince and his boys do Los Angeles like no one else can. While not as concerned with flaunting their reservations (that’s so New York), the LA backdrop plays an integral role in the show, proving that they frequent the newest and hottest joints that La La Land has to offer. Between business lunch bites, and late nights, here are the latest, if not greatest LA hot spots, approved by Vinny, E, Turtle, Drama and the rest of his entourage.

Season 6Millennium Biltmore (Downtown) – After the boys attend the premiere for Gatsby, they take their date to this ritzy, gloriously preserved hotel for the after-party. ● Sidebar (Beverly Hills) – Mrs. Ari takes Marlo Klein out to Wolfgang Puck’s latest addition, and sidekick to steakhouse Cut in the Beverly Wilshire Hotel. ● Sofitel (Mid-City West) – Kerry Simon’s Angeleno wing serves appropriate American food for Turtle’s birthday at this trendy, tech-friendly hotel, creating the perfect backdrop for Turtle to announce that he’s going back to school.

Season 5The Grill On The Alley (Beverly Hills) – Careers are made while you destroy the not-to-be-missed or messed-with garlic cheese bread course at this grill known for hefty portions — which makes it the perfect place for Vince to meet with Carl Ertz to talk about the project, Danger Beach. ● Urth Caffe (West Hollywood) – This organic latte-loving cafe is as trendy as world conflict. The caffeinated works of art are a favorite of all the pretty people, which is why Urth gets so much screen time in Season 5. Ari pitches Benji to Vince here, Vince and E meet with Josh Weinstein and Frank Darabont to talk shop, and later, Vince bumps into Justin Chapin, the virginal pop-star played by Gossip Girl’s bad seed, Leighton Meester. ● Nate ‘N Al (Beverly Hills) – Vinny knows his sandwiches. Perhaps it’s his New York roots that lure him to this pastrami haven; it is, after all, known as the best Jewish deli in LA. It’s an easy spot where Marvin, Vince’s accountant, begs the actor find some work. ● Cut At The Beverly Wilshire Hotel (Beverly Hills) – Wolfgang Puck’s overpriced chophouse sets the scene for the bidding war between Amanda and E over Ed Norton in the Smokejumpers project that Vince is attached to. Amanda pulls Ed Norton. I wonder if they split the $120 Kobe? ● The Edison (Downtown) – The former power plant is now a hotspot with a laboratory noir setting. Vince and his entourage celebrate closing the deal on Smokejumpers, and Jamie-Lyn Sigler throws a drink in Turtle’s face for gossiping about their hookup. ● Harold and Belle’s (Artesia) – Moguls and Euros craving gumbo have this place packed. A BlackBook favorite and also a fave of Jamie-Lyn Sigler, who takes Turtle here for the jambalaya. ● Whiskey Blue At W Hotel (Westwood) – In this white-hot bar — boasting tons of candles, an open atmosphere chock full of voyeurs on beds and sofas — Vince meets model Natasha to continue their amorous chats after Natasha is fired from Vince’s advertising campaign.

Industry Insiders: Kerry Simon, Vegas Victualeur

Kerry Simon, owner of Simon (Palms Place at the Palms Hotel and Casino), Cat House (Luxor), and Simon LA (Sofitel Hotel in LA). He dishes on rock star aspirations, rock star labels, and the food in between.

Point of Origin: I thought I was going to be a guitar player and got a job at a pizza place to earn money to buy equipment. I eventually found out that I really enjoyed cooking. I really didn’t know where to go, so I started learning about culinary institutes and going to cooking school. Even when I was doing that, I didn’t know exactly where it would take me.

When did you first start experimenting with food? I would find recipes in the paper and try cooking them for my family at home. Chicken cacciatore was one of the first I tried. I would experiment with a lot of different stuff for my family. I found Julia Child’s cookbook and would stay after work and experiment. I would also attend seminars whenever I could — especially if Julia Child was coming — and would ask her questions.

You came to New York as a budding chef. How did this city make a difference in your career? It was a very different food scene completely when I went to New York around the 1980s. I mean, now you take a lot of things for granted, but at the time, there was no foie gras … there were all these other kinds of vegetables, and everything was just very different. It was the start of a movement. When I went to school, I went with guys like Charlie Palmer (Charlie Palmer Steak) and Frank Crispo (chef and owner of Crispo in NYC). We all went to New York City around the same time, and all of a sudden, there were these young American chefs infiltrating the business and trying to figure out how to cook. It was a very exciting time. There were mostly a lot of four-star French restaurants, and then little by little, you started to get some cooler restaurants.

You’ve traveled quite a bit, cooking in different countries. Why’s that important to you? When I went to London, I experimented a lot with different kinds of foods. I cooked a lot of Indian food, and I went to a lot of Indian restaurants. I was very influenced by what was happening around me, I was very inspired by what I would see. I would go to the markets to see what was there. Whenever I go to a new city now, I’m always searching out the markets and wondering what they have to offer me, and what can I learn. And I think every city has a really big influence on me, but the big thing is that I like to move around. I’m always looking for new inspirations and new ways to look at things.

Do you plan to open a restaurant abroad anywhere ever? I don’t know. It may happen, it may not. At this point I’m focusing on Vegas and LA, but we’ll see what happens. I keep an open mind about things.

How’d you get the title of rock n’ roll chef by Rolling Stone? I had this table in the kitchen at the Plaza, and people could come in and eat right there in front of all the cooks when they would actually be serving on a busy night. Then I would ask you what you would like to eat, and I’d prepare your meal. It was actually Paige Powell — a friend of mine — who really started getting a lot of personalities, musical people, artists to come in and eat there. Then it just kind of grew once people found out that INXS was eating there and Stephen Sprouse and Francesco Clemente. I was actually quite intimidated by all these celebrities, and I’d just try to make people happy, be really friendly, make them enjoy themselves. I used to give them a sketchbook at the end of every meal, and they could draw whatever they wanted or take photographs for it. I still have a ton of books from those dinners.

How did it feel when they gave you this title? I never know how to take any of those things. You go to work everyday, you work hard, these things come out, and it’s like wow, that’s pretty cool. They wrote about me! I grew up in Evanston, in Bay Bridge Island. I read this magazine every day, and it kind of blows me away that I was even able to reach that.

Favorite Hangs: I go to this Japanese restaurant called Raku, and I like to eat there, late nights. I also really like raw food, and I go to a couple of raw food restaurants here in Vegas. The best bar in town is the Double Down. It’s the happiest place in the world. It’s a real rock-and-roll down-and-dirty bar.

What are you doing tonight? I’m going to be heading to Palms Place in Vegas and then I’ll be heading to Cathouse.

Were there any celebrities that excited you when they came into your restaurants? There are so many people who pop into my head — and I’m really cautious about name-dropping — but one of the many is Richard Branson. He came in and got dinner at one of my restaurants this one time, that was pretty exciting for me. This guy has accomplished so much in his life. He’s an explorer; an adventurer, a humanitarian, and a really unique man. I spoke to him for a few minutes. He was very busy working on one of his new flights that had just started, but it was just fascinating to watch him. He remained so relaxed, and interacted with everyone around him.

Mentors? Jean-George Vongerichten is one of my mentors. I traveled the world for him; I went to London, Hong Kong. He had 2 restaurants when I started working with him, and I helped him open 14, then went my own way when I got an opportunity to open my own place. Another one is Andre Soltner (master chef and dean of classic studies at the French Culinary Institute). He used to have Lutece in New York City. I worked for him before I went to cooking school, when I filled in for someone else for three months. It was the first time I wore a chef’s jacket and chef’s pants. It kind of changed my life. Mario Batali’s also one of my icons, but more because he was a friend of mine. I look up to him because of what he’s accomplished. He’s taken what he does well and he’s taken it to the people. He’s a real person reaching out, and trying to show everyone what real food is.