Southern Art Named Best Hotel Restaurant


Blue Duck Tavern, Penrose Room, Glitretind Restaurant and Lacroix also winners

Gone are the days when the hotel restaurant was a dreaded last resort for a weary traveler hungry for a warm meal. Nowadays some of the top restaurants in the USA are found in hotels and resorts.

  • Southern Art at InterContinental Buckhead

    For ten years Art Smith was the personal chef for Oprah Winfrey. Now he owns several popular eateries including Southern Art & Bourbon Bar at the InterContinental Buckhead, and is the author of five acclaimed cookbooks. His menu, as the name promises, is unapologetically Southern – it is one of, if not the only, eateries on earth with a “ham bar” exclusively devoted to country style hams of Va., Tenn., Ky. and N.C., his riff on charcuterie. There are gourmet takes on mac & cheese, grits, fried green tomatoes, and staples like fried chicken and shrimp and grits, all heartwarming comfort foods served in a stylish setting – along with about six dozen bourbon selections.
    Photo courtesy of David Phelps Photography

  • Blue Duck Tavern at the Park Hyatt Washington

    An early adoptee of the farm-to table aesthetic, Blue Duck Tavern at the Park Hyatt Washington built a loyal following based on upscale American cuisine using fresh craft ingredients, and it’s a formula that still works. The food is simple and wholesome, but delicious, and changes seasonally to reflect what local farms and fisheries produce, with many of the dishes cooked in a high-temperature wood burning oven. Some ingredients come from as far away as Wyoming and California, but just about everything on the menu is listed with a specific farm and place of origin, an authentic touch very few restaurants can match.
    Photo courtesy of Hyatt

  • Penrose Room at The Broadmoor Hotel

    The longest running Forbes 5-Star recipient in the world, The Broadmoor was also the first to accomplish the Triple Crown with perfect scores for lodging, spa and dining – at the formal Penrose Room. Jackets are still required, a live trio plays music nightly and the meal is a step back to more glamorous era, while the menu offers three or four course selections or a seven course chef’s tasting menu for the entire table. There is caviar, foie gras, truffles and classic French preparations such as veloute and Duck a l’Orange. The Penrose Room serves up a style of dining that is rapidly disappearing – a grand style.
    Photo courtesy of The Broadmoor

  • Glitretind Restaurant at Stein Eriksen Lodge

    The only on-mountain Forbes 5-Star ski resort hotel in the nation, the Stein Eriksen Lodge in Park City has long been known for its warm, understated European mountain elegance – a bit of the Alps transported to Utah. The same atmosphere pervades Glitretind, which serves an opulent Sunday Brunch, a famously decadent skiers’ lunch buffet and transforms into a more traditional fine dining space for dinner. It features hearty but carefully layered rustic cuisine, such as a hash of duck confit with beets, sweet onions and duck eggs, or rabbit porridge. Many regulars return every year for the dazzling array of desserts, with staples such as sticky toffee pudding and tart tatin of local apples.
    Photo courtesy of Stein Eriksen Lodge

  • Lacroix at The Rittenhouse

    Chef Jon Cichon calls his cuisine “Progressive International,” but basically he applies classical technique of the finest French and Continental cooking to a culturally broader palate of ingredients, resulting in dishes you won’t find elsewhere, like smoked veal tongue or red king crab with sunflowers, miso, apple and turnip. The creative offerings at Lacroix at The Rittenhouse in Philadelphia pair well with the 4,000 bottle wine cellar, both served with stunning views over Rittenhouse Square.
    Photo courtesy of The Rittenhouse

  • Flame at the Four Seasons Vail

    Flame, a contemporary steakhouse in the nation’s most visited ski town, knows that skiers and snowboarders work up hearty appetites, and designed its menu accordingly with an emphasis on large, rich protein offerings. Beef is dry aged on the premises to concentrate its flavor, and steaks run to the huge end of the spectrum, with porterhouse choices at 24, 32 and even 42 ounces. Each steak comes with a smorgasbord of half a dozen varied house made sauces, including wasabi cream, a demi-glace of local Colorado whiskey and a truffled southern barbecue. Side dishes are steakhouse classics, but similarly revamped for maximum richness: smoked Gouda and dill mac and cheese or Maine lobster mashed potatoes.
    Photo courtesy of Flame

  • Charleston Grill at Belmond Charleston Place

    Haute Southern cuisine is all the rage today, but Charleston Grill was way ahead of its time and Chef Michelle Weaver has been doing it for years - accompanied by live jazz nightly. The creative menu at this Belmond Charleston Place restaurant is split into quadrants: Pure, Lush, Southern and Cosmopolitan, each with its own appetizers, mains and sides, but most retain regional touches – even the bucatini and clam pasta uses Arkansas’ famed Benton’s artisanal bacon. There are not many restaurants that serve Southern fried catfish, steak tartare and octopus salad, but whatever you choose, it’s hard to go wrong.
    Photo courtesy of Joe Vaughn / Belmond

  • Bourbon Steak at Four Seasons Washington, D.C.

    Photo courtesy of Don Riddle / Four Seasons Hotel Washington DC

  • Restaurant at Inn at Little Washington

    Chef Patrick O’Connell has been winning world-class accolades for three decades at the food-centric Forbes 5-Star, AAA 5-Diamond boutique resort Inn at Little Washington. Uniquely, the chef owner is self-taught, not a graduate of a famed culinary school, but he has long been synonymous with American cuisine at the very highest level, and his eatery consistently earns the highest Zagat scores in the world across all categories (most recently 29-29-29). Obsessive perfection here is in the details, including a legendary full-time staff florist for the dining room, but in a nod to changing times, O’Connell recently redesigned the menu to let diners assemble their own 7-course tasting menus, rather than await surprises from the kitchen.
    Photo courtesy of Inn at Little Washington

  • CUT by Wolfgang Puck at Beverly Wilshire

    The very term “celebrity chef” was coined to describe Wolfgang Puck, and his Los Angeles red meat emporium is consistently ranked among the world’s best steakhouses. Attention to detail is seen on every level at Beverly Wilshire's CUT, from the iPad wine list with reviews and descriptions to the global sourcing and impeccable quality of the curated slate of red meats. CUT offers five different styles of beef daily, from around the world and aged up to 35 days, plus wonderful original starters like bone marrow flan and the signature seafood “Louis” cocktail of lobster, blue crab and shrimp.
    Photo courtesy of Don Riddle / Four Seasons Beverly Wilshire

We asked a pair of hotel travel experts to pick their favorite hotel eateries in the nation as nominees for Best Hotel Restaurant. After four weeks of voting, the polls are closed and we have a winner.

Topping the list of Best Hotel Restaurants is Southern Art at the InterContinental Buckhead in Atlanta. This eatery under the direction of Chef Art Smith features a menu of elevated Southern classics and one of the few restaurants on the planet with a “ham bar”  devoted to country style regional hams.

The Blue Duck Tavern at the Park Hyatt Washington, runner-up for Best Hotel Restaurant, was one of the first proponents of the farm-to-table aesthetic – nearly everything on the menu is listed with a specific farm or place of origin.

The top 10 winners in the category Best Hotel Restaurant are as follows:

  1. Southern Art at InterContinental Buckhead
  2. Blue Duck Tavern at the Park Hyatt Washington
  3. Penrose Room at The Broadmoor Hotel
  4. Glitretind Restaurant at Stein Eriksen Lodge
  5. Lacroix at The Rittenhouse
  6. Flame at the Four Seasons Vail
  7. Charleston Grill at Belmond Charleston Place
  8. Bourbon Steak at Four Seasons Washington, D.C.
  9. Restaurant at Inn at Little Washington
  10. CUT by Wolfgang Puck at Beverly Wilshire

Additional nominees included Immigrant Restaurant at the American Club Resort, Addison at The Grand Del Mar, Joël Robuchon at the MGM Grand Las Vegas, Meritage at the Boston Harbor Hotel, the Restaurant at Meadowood, Jean Georges at Trump International Central Park, Georgian Room at Sea Island Resort, the Barn at Blackberry Farm, Ko Restaurant at the Fairmont Kea Lani and Island Creek Oyster Bar at Hotel Commonwealth.

10Best and USA TODAY extend their congratulations to all the winners. The contest was promoted on 10Best and USA TODAY.

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