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Best Hotel Restaurants

With star chefs at the stoves and designer spaces that seem to get sexier and more sophisticated with each opening, it’s no surp...

One dish served fresh every day.
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Slide 11 of 18
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Brooklyn, N: Reynards at the Wythe Hotel

In 1999, Andrew Tarlow opened Diner in Williamsburg, helping usher in the Brooklyn dining scene and its artisanal, zealously local style of cooking. Over a decade—and two more restaurants, a butcher shop, and literary journal—later, Tarlow has entered the hotel game with the Wythe Hotel. At its ground floor restaurant, Reynards, a soaring space outfitted with reclaimed woods and exposed brick, chef Sean Rembold cooks most of his dishes in a wood-burning oven, sending out rustic, refined plates like rabbit meatballs with littlenecks and a Caesar-like salad with pleasingly charred baby romaine lettuce. wythehotel.com

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