@hotelsabovepar
Hotels Above Par
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Hotel · Montauk
"Set steps from the beach, this chic coastal hotel opened in June 2025 after Marley Dominguez’s Enduring Hospitality Group bought the former Sands Motel in 2024 for $23.5 million. The sun-drenched 19,000-square-foot property feels like a tribute to Montauk’s laid-back spirit with a clean, modern refresh—sleek wooden fixtures, crisp lines, and a coastal palette—while retaining its Sands Motel roots. With 43 rooms (from first-floor beach-view rooms to ocean-view suites, larger corner suites, and spa condo suites), generous windows, natural materials, a roomy bed with eucalyptus pillow spray, and a bit of bohemian flair, the rooms are a peaceful beachside retreat. The hotel’s amenities include a major summertime pool draw with lounge chairs and cabanas, forthcoming on-site dining next year, a spa, gym, beach service (towels, umbrellas, loungers), free bike rentals, and partnerships for vintage Ford Broncos and golf carts arriving next year. A boutique spa across the street offers infrared saunas, cold plunges, red-light therapy, and a gym, and the property is dog-friendly with staff who are helpful but not intrusive—overall a retro beach-glam, five-star vibe and a hotspot for summer brand events while remaining a quiet offseason retreat."
American restaurant · Montauk
"Housed inside the old Ruschmeyer’s venue, this much-hyped Palm Beach transplant has made a major mark quickly: Chef Salvatore Olivella serves wood-fired pizzas, fresh pastas, and citrus-laced seafood dishes, while Maria Calabrese’s Studio 54–meets–fisherman’s-club interior (complete with a pink disco ball shark) gives the restaurant a provocative, party-ready atmosphere; it offers a VIP membership but remains open to the public, and Offshore Montauk has partnered with it for nearby dining."
Temporarily Closed
"At Mavericks Montauk, James Beard–honored chef Jeremy Blutstein and pastry chef Rémy Ertaud are steering a new era of zero-waste Hamptons dining, signaling a serious culinary evolution on the local scene."
Resort hotel · Montauk
"Recently renovated, Montauk Yacht Club has quietly upped its food game this summer by introducing multiple new concepts, making it a stronger dining option than in past seasons."
Restaurant · Napeague
"For casual but delicious fun, Shark Bar Montauk offers a lively vibe and frozen tiki cocktails curated by Jarhn Blutstein of East End Mixology."
Mediterranean restaurant · Montauk
"Just opened at Sole East, Sea Salt brings another strong and exciting seafood menu to a beloved Montauk haunt."
Resort hotel · Montauk
"Referenced as the neighbor down the road, Hero Beach Club is described as having simple but elegant rooms with generous windows, thoughtful layouts, and natural materials—an aesthetic similar to Offshore’s room design."
Hotel · Reutte
"Tucked high at 1,550 metres above sea level and reachable only by cable car from Ehrwald, this secluded chalet-style retreat is a serene, design-forward homage to the Tyrolean landscape conceived by three local couples. I found the stripped-back interiors—massive slabs of wood, a muted grey-and-brown palette, subtle signage and 90% of the building constructed from wood—powerfully calming; table ornaments made from driftwood, huge freestanding bathtubs carved from tree trunks and lamps fashioned from nearby river stones reinforce the local-materials narrative. There are just nine light-filled suites, each with floor-to-ceiling windows and a terrace or balcony ideal for stargazing, and the hotel encourages deliberate disconnection with no TVs in bedrooms, WiFi only on request, charging ports set away from beds and even a “cell phone coffin” (which I wasn’t quite brave enough to try). Days are shaped around personalised itineraries—guided e-bike tours, hikes to nearby lakes, foraging and, in winter, skiing—while the standout spa, which I took advantage of late into the night, is open round the clock and features hammock slings spun from sheep’s wool, three plunge pools at different temperatures, Finnish and spruce-needle saunas and a relaxation room clad in tufts of hay with infrared therapy armchairs. Food is hyper-seasonal and zero-waste: there are no menus, chefs prepare daily-changing three-course dinners tailored to diets, and nearly every ingredient comes from nearby farms and foragers (the only concession is coffee); highlights included an apple strudel served with pumpkin ice cream and ground tea powder instead of vanilla and cinnamon, kombuchas brewed from mountain berries, and generous breakfasts of cheeses, cured meats and freshly-strained yoghurt with quince and apricot juices. The overall vibe is an intimate, ‘if-you-know-you-know’ refuge where understated luxury is expressed through local craft, restorative wellness and the freedom to move at your own pace."
Hotel · New Haven
"Set in a striking Brutalist concrete shell that makes drivers do a double take with its “missing” third and fourth floors, the hotel surprises inside with warm, soft geometric Scandinavian decor (even mirror hangings sourced from the next-door Ikea) and an eco-conscious soul that shows up in the details: paper bags for laundry, more than 1,000 solar panels, energy-monitoring screens, and a lobby Climate Wake-up Call phone with pre-recorded messages from David Pogue and John Morales. I appreciated the building’s storied past — designed by Marcel Breuer in 1968 for Armstrong Rubber, later used by Pirelli, abandoned for 20 years, and reinvented by local architect Bruce Becker — and its transformation into a 165-key, sustainability-forward hotel that opened in 2022; it’s LEED Platinum and on track to be net zero, and was the nation’s first Passive House–certified hotel. Staying in a Deluxe 2 Queens, I found the room spacious and tech-forward (mood settings for “social” or “romantic” on a touch panel, blackout shades, and 525 five-foot triple-paned windowsills that make pleasant reading nooks), enjoyed design touches like a Knoll Cesca desk chair and a Serta Perfect Sleeper mattress, and noted practicalities such as an in-room fridge that fits pizza boxes; when the touch panel malfunctioned one night a technician arrived quickly and they’re already upgrading the system. The property’s amenities underline its ethos — solar-covered parking with plentiful EV chargers (including Tesla), an all-electric operation from kitchen to elevators that regenerate power, a basic but well-designed gym, 9,000 sq. ft. of meeting space, and complimentary electric shuttle service within five miles — all reinforcing its mission of “Hospitality for the Planet.”"
American restaurant · New Haven
"Set inside the hotel, the in-house restaurant leans playful and sustainable, driven by local ingredients under Executive Chef Megan Gill (known from Hell’s Kitchen Season 20); on a busy Saturday morning it served a mix of hotel guests, locals, and airline crew. I tried the BLDG Breakfast with sweet potato biscuits and cinnamon honey butter, while my niece loved a Gooey Cinnamon Roll with bacon, and we both left satisfied — the menu and atmosphere feel casual, inventive, and tied to the hotel’s earth-first ethos."
