"Inside the hotel’s restaurant, they’re serving zero-kilometer farm-to-table fare made from inland ingredients, like hazelnut custard French toast or a vineyard breakfast sandwich (eggs, Beecher’s cheddar, bacon, and heirloom tomatoes on challah). On the way out, exit through the lobby and take a moment to absorb all the hotel’s restored Italian Renaissance details: the textiles, the carved beams, the lamps." - Meg van Huygen
