Terese Loeb Kreuzer

Around the U.S., farmers are bringing their markets to hotel lobbies.

Colleen Clark
September 10, 2010

At the Andaz Wall Street Farmers’ Market (open Saturdays through Nov. 20), shop from the same purveyors that supply the Andaz Wall Street hotel’s Wall & Water restaurant. Look for Catskills fudge and Hudson Valley chutneys. And check out the monthly cooking classes.

Find fixings for the ultimate fall picnic—freshly pressed apple cider, roasted pecans, and goat cheese from the nearby Carlisle Farmstead—at the Charles Hotel Square Farmers’ Market (open Fridays and Sundays through Nov. 21).

A green vintage pickup truck marks the entrance to Canyons Resort’s Park City Farmers’ Market (through mid-October), where guests snack on roasted sweet corn and vanilla-bean ice cream while perusing cheddar cheeses, seasonal salsas, and a local favorite—pumpkin honey.

Charles Hotel

The hulking 294-room Charles, on the eastern edge of Harvard Square, is the best reason to stay north of the river. A low-key New England aesthetic prevails, with Shaker-inspired furniture, wainscoting, and geometric bed quilts, but there’s plenty of luxury too (like Origins products and Séura “in mirror” TV screens in the bathrooms). The common areas are truly uncommon, including the decadent Le Pli spa, a huge borrow-at-will library, and two excellent in-house restaurants: Rialto for Tuscan-inspired Italian fare, and Henrietta’s Table for over-the-top Sunday brunch. In summer and fall, the hotel hosts a farmers market with perfect picnic items—freshly pressed apple cider, roasted pecans, and goat cheese from the nearby Carlisle Farmstead.

Room to Book: Glamour pusses should spring for one of the eight Boston Suites; the bathrooms, with double basins, separate showers and tubs, and huge mirrors, have plenty of room for preening.

Andaz Wall Street

In lieu of a conventional check-in desk at the tech-savvy, Rockwell Group–designed Andaz, a host greets you in the lobby, offers you a seat and a glass of wine, and checks you in with a tablet. Every room has at least 345 square feet of crisply designed space, 10-foot ceilings, dark stained-oak floors, and seven-foot-high windows, which means that the bleached-wood interiors (some complete with soaking tubs) are flooded with natural light. At the hotel's bar and restaurant, Dina Rata, chef Chris Cummer serves American bistro food.

Canyons Resort

A green vintage pickup truck marks the entrance to Canyons Resort's Park City Farmers' Market , where guests snack on roasted sweet corn and vanilla-bean ice cream while perusing cheddar cheeses, seasonal salsas, and a local favorite—pumpkin honey.

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