PhotoDanny Meyer, who is more famous than any of his chefs, has opened several hotel restaurants in that time, as has the restaurateur Stephen Starr. As opposed to the big chain hotels that promised consistency with few surprises, this new wave of hotels tries to tailor each property to its setting. Advertisement Continue reading the main story“The boutique hotels wanted to be cutting-edge,” Mr. Harteveldt said. Because these new hotel restaurants look and feel the way restaurants did in the 1990s. Advertisement Continue reading the main storyAs for those long, exploratory trips to the restrooms, I finally have an explanation.

Source: New York Times March 07, 2017 18:56 UTC