Renaissance of the New York Hotel restaurant

Papads at Indian Accent restaurant in New York - photo by Rob McFarland
Papads at Indian Accent restaurant in New York – photo by Rob McFarland

Sydney Morning Herald & The Age, Australia – November 19, 2016

The hotel restaurant used to be something of a last resort. Often housed in a bland, unflatteringly lit space, it was a convenient option when you were too tired to go anywhere else. The menu was normally unadventurous (club sandwich anyone?), the service lacklustre and the experience functional rather than fabulous.

How times have changed. Nowadays, celebrity chefs are falling over themselves to collaborate with high-end hotels. Particularly in cities such as London and New York where real estate is at a premium and competition is cut-throat. The benefits for both parties are obvious – a well-known chef lures guests to the hotel and the restaurant gets a steady supply of customers. In short, everybody wins.

Read the rest of this story here.

Published by Rob McFarland

Hi! I'm an award-winning travel writer who divides his time between Sydney, the US and Europe. I regularly speak at travel events and have helped hundreds of aspiring travel writers, PR professionals and tourism operators through my writing courses.

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