America's Best Hotels for Foodies

At the inn’s dining room, surrounded by the Blue Ridge Mountains, chef-owner Patrick O’Connell puts an imaginative spin on familiar dishes and always uses ingredients sourced nearby. Pairings come from the 14,000-bottle cellar.

What to Order: Carpaccio of baby lamb with Caesar salad ice cream.

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Chef Jacob Leatherman draws on global influences at the hotel’s bistro, where foodies settle in for the seven-course Chef’s Table service, with views of West Fork Canyon.

What to Order: The menu changes daily, but look for pan-seared Alaskan salmon with white-bean stew.

Traditional Lowcountry cooking with a healthful edge is the philosophy of chef Marc Collins, who whips up intricate dishes in a 19th-century kitchen—hence the restaurant’s name, Circa 1886.

What to Order: In winter, try antelope au poivre with Burgundy-braised vegetables and whipped Brie.

Wood-oven cooking, rustic fare, and locally sourced, seasonal produce are chef Shon Foster’s specialties at this exclusive resort’s open kitchen–dining room—complete with vistas of Utah’s dramatic desert landscape.

What to Order: The menu changes daily, but look for the 45-day, in-house dry-aged, American Wagyu tomahawk steak. And in late spring and early summer, when the resort’s plum trees are dropping their fruit, ask the kitchen to make a plum tart for dessert.

A 200-year-old, exposed-beam, barn-turned-restaurant is the ideal country setting for chef Joseph Lenn’s signature “Foothills Cuisine,” where food comes fresh from this Smoky Mountain’s 4,200-acre farm. The five-course southern experience is paired with a 160,000-bottle cellar.

What to Order: The chicken dumplings are a foodie favorite.

The Pacific Northwest serves as inspiration for chef Scott Guynn’s “slow food” cooking, focused on fresh, local ingredients. The cozy lodge’s dining room has communal seating, family-style dining, and gorgeous Rouge River views that encourage you to linger over your meal.

What to Order: Wild chinook salmon grilled over mesquite.

This Dallas icon of luxury houses the Mansion Restaurant, where chef Bruno Davaillon took over last year, earning acclaim for his haute Texas dishes with a French flair. Foodies will be tempted to splurge on the personal Chef’s Table—as many courses as you like, suited to your tastes.

What to Order: The Mansion Tortilla Soup is a staple and happens to be comedian Bill Cosby’s favorite.

From 1,200 feet above the surf, diners gaze out on the Pacific from the inn’s cliff-side restaurant, Sierra Mar, where newly appointed chef John Cox dishes up NorCal-inspired creations using indigenous ingredients from the property’s living roof, on-site garden, and 100-acre ranch.

What to Order: Indulge in the eight-course Big Sur Tasting menu. Or try the wild boar with Post Ranch bay laurel.

This chic 60-story skyscraper recently closed its Michelin-starred RIA, but foodies are still flocking to its European bistro, Balsan, for chef Herve Cuyeu’s updated classics, interpretative American favorites, and family-style dining.

What to Order: Braised veal cheek with cippolini onion, speck, pomme purée, and mushroom Nage.

New England cuisine with a worldview is the philosophy of chef James Hackney, whose seasonal menu at posh eatery Twenty-Eight Atlantic is crafted around Cape Cod seafood and produce. Served with sweeping, waterfront views of Pleasant Bay.

What to Order: The butter-braised lobster, naturally.

This 19th-century inn compound includes a clapboard 26-room main house, three outlying riverfront cottages, and at its center, the restaurant, which encompasses two 1820s stone barns. Here, chef Jonathan Cartwright cooks up Maine-inspired American and European dishes.

What to Order: The seasonal prix fixe–only menu changes weekly; keep an eye out for butter-poached smoked lobster.

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Twenty-foot windows offer unrivaled city views from this luxe hotel’s hot new restaurant, The Lobby. Chef Lee Wolen recently took charge and is already garnering five-star reviews for his contemporary, approachable American fare.

What to Order: Whole roasted chicken stuffed with thyme, brioche butter, and lemon zest—and meant for two.

At this family-friendly Northstar at Tahoe ski resort, restaurant Manzanita features killer views, an open kitchen, and San Francisco star chef Traci Des Jardins’s comfort food with a French twist.

What to Order: Red wine–braised short rib with horseradish potato purée.

Dine alfresco year-round at this elegant hotel’s rooftop restaurant, The Belvedere, where chef James Overbaugh maintains SoCal’s only AAA Five-Diamond ranking and caters to health-minded foodies with gluten-free, contemporary fare.

What to Order: Seared ahi tuna with Prince Edward Island mussels, saffron aioli, and an inspired bouillabaisse broth.

At this desert paradise’s acclaimed CORE Kitchen & Wine Bar, flanked by a saguaro cactus forest, chef David Serus gives a southwestern accent to American dishes. Come back for more on Sundays, when the Market Brunch includes a seafood bar, raw bar, and fresh-baked pastries.

What to Order: Sea bass with Arizona citrus, endive, and chorizo chimichurri.

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