SHINING
This year ’ s Great Hotel Restaurants are the brightest stars in the F & B universe thanks to outstanding food , distinctive design and memorable service .
By Ann Bagel Storck , managing editor , and Mary Gostelow , contributing editor
After years languishing as an afterthought , hotel dining today occupies a prominent place in an ever-growing number of hotels — a reality strongly reflected by this year ’ s 10 Great Hotel Restaurants . Take , for example , the fact that almost a third of the list comprises venues from Mandarin Oriental Hotel Group , Hong Kong — Amber at The Landmark Mandarin Oriental , Hong Kong ; Dinner by Heston Blumenthal at Mandarin Oriental Hyde Park ; and Sur Mesure by Thierry Marx at Mandarin Oriental , Paris — a company known for counting F & B as a core brand attribute .
“ We always benchmark against the top independent restaurants in the local community — whether they be in other hotels or standalone ,” notes David Nicholls , the group ’ s F & B director . “ We must compete with what the destination has on offer and ensure that our restaurants are destinations in their own right .”
This year ’ s honorees all stand apart as destinations , both for their food — ranging from traditional Indian with a contemporary twist to modern French and local , organic fare — and their design , which often highlights drama inside even while capitalizing on gorgeous views outside . Nevertheless , the most important characteristics of our Great Hotel Restaurants are often the simplest . “ Just like the hotel is trying to deliver a satisfying , enjoyable yet unique experience , so should the restaurant — nothing gimmicky , just great atmosphere with unique , straightforward , delicious food ,” says Rory Bevins , vice president of global hotel sales for Molton Brown , New York City , and part of this year ’ s international panel of judges .
“ For me , a great restaurant is a place to remember — and return ,” adds Amadeu Castanho of Keris Comunicacao , Sao Paulo , Brazil , and another of this year ’ s judges . “ It is a place that pleases not just my taste buds , but all my senses — a place where I can forget about time and savor the whole experience to the point of not wanting to go back home .”
HOTELS magazine and sponsor Villeroy & Boch are proud to continue an annual tradition of honoring these Great Hotel Restaurants , all of which will receive a porcelain brule parfum in tribute .
44 HOTELS September 2012 www . hotelsmag . com