
Tapping the flavors of Napa
Valley:
The Restaurant at Auberge du Soleil
Time was when hot dining
spots were solely the domain of big cities and downtown
hotels. But today, extraordinary restaurants presided over by
talented chefs are as likely to be found in resort destinations as
they are in traditional metropolitan haunts. In fact, nearly a
third of the properties featured in Zagat’s top 100 hotel
restaurants (www.zagat.com; released in 2006) are in resort areas,
most at properties that accommodate meetings and incentives.
Following are the details of these
group-appropriate resorts and their signature eateries.
ARIZONA
Marquesa
Fairmont Scottsdale Princess
(480) 585-4848; www.fairmont.com
Braised wild boar and cocoa-dusted foie
gras are just two of the French, Italian and Spanish
Riviera-influenced offerings at Marquesa. Zagat’s reviewers
described this restaurant as a “foodie’s delight,” citing its
“imaginative appetizers,” “exotic” entrees and “fabulous desserts.”
Marquesa earned its 16th consecutive 2007 AAA Five Diamond award
this year. A private dining room seats 20. Buyouts for up to 86 can
be arranged.
Mary Elaine’s
The Phoenician, Scottsdale
(800) 888-8234; www.thephoenician.com
Zagat’s reviewers cited the landmark
Mary Elaine’s for its “heavenly views, extraordinary wine list,
unparalleled service and exquisite New French fare.” The star
attraction is chef Bradford Thompson, winner of the 2006 James
Beard Foundation Award (the Oscars of the American culinary
industry) for best chef, Southwest. If that was not enough, Mary
Elaine’s was a 2007 AAA Five Diamond winner. The eatery has three
private rooms seating 20, 40 and 80, respectively. The restaurant
can be bought out for larger groups (up to 175 people).
T. Cook’s
Royal Palms Resort and Spa, Phoenix
(866) 579-3636; www.royalpalmshotel.com
Zagat’s respondents said, “It’s
impossible to overlook chef Gregory Casale’s marvelous
Mediterranean creations and the professional staff.” But don’t
bring the entire office -- this restaurant is strictly for small
groups: A maximum of 14 can be accommodated.
CALIFORNIA
El Bizcocho
Rancho Bernardo Inn
Rancho Bernardo
(858) 675-8550; www.ranchobernardoinn.com
Rising culinary star Gavin Kayson
presides over the kitchen of this French eatery, recently honored
as a “best of the best” by San Diego Magazine. El Bizcocho
offers daily tasting menus; groups of up to 10 people are
accommodated within the main restaurant; a private room seats
30.
Marinus
Bernardus Lodge, Carmel
(888) 648-9463; www.bernardus.com
This restaurant puts “Carmel Valley on
the culinary map,” say admiring Zagat’s reviewers. Among chef Cal
Stamenov’s inspired offerings are a nightly tasting menu and dishes
such as red abalone with Jerusalem artichoke puree. Wines produced
at Bernardus’ own winery are the stars of Marinus’ extensive wine
list.
Rancho Valencia
Rancho Valencia Resort
Rancho Santa Fe
(858) 759-6216; www.ranchovalencia.com
Expect an “always innovative menu
offering Californian cuisine with European and Asian-fusion flair.”
Groups of up to 20 are hosted in a private dining room.
Restaurant at Auberge du
Soleil
Auberge du Soleil, Rutherford
(707) 963-1211; www.aubergedusoleil.com
This elegant eatery is the only resort
restaurant in the United States to have been awarded a Michelin
star. The cuisine reflects regional and seasonal Napa Valley foods,
accented with Mediterranean flavor, and the extensive wine list
features Napa varietals. Groups of up to 100 are accommodated.
Sierra Mar
Post Ranch Inn, Big Sur
(831) 667-2800; www.postranchinn.com
This restaurant’s “God’s-eye view of
the Pacific Ocean; irresistible, internationally inflected
Californian cuisine and 4,000-label wine list allowing for
wonderful pairings” made Sierra Mar a winner with Zagat’s
reviewers.
Studio
Montage Resort & Spa, Laguna Beach
(949) 715-6420; www.montagelagunabeach.com
Chef James Boyce’s highly innovative
California/New French cuisine is the star at Studio, while the
“endless wine list” and “polished service” are chief standouts. Up
to 12 are hosted at Studio’s Chef’s Table; a private dining room
seats up to 24.
Vivace
Four Seasons Resort Aviara, Carlsbad
(760) 603-3773; www.fourseasons.com/aviara
Here, say Zagat’s reviewers, the “wine
list is the only thing better than the view.” Chef Bruce Logue’s
menu is a reinterpretation of regional Italian cooking. A private
dining room accommodates 14.
FLORIDA
Dining Room at Little Palm
Key
Little Palm Island Resort
Little Torch Key
(800) 3-GET-LOST; www.littlepalmisland.com
The “unparalleled staff serves
exceptional food amid a gorgeous, magical setting,” according to
Zagat’s reviewers. The restaurant is the only dining establishment
on tiny Little Torch Key; groups of up to 35 can be
accommodated.
Four Seasons - The
Restaurant
Four Seasons Resort, Palm Beach
(561) 582-2800; www.fourseasons.com/palmbeach
A hotel restaurant to “judge others
by,” this “pearl perched oceanside in Palm Beach beckons with
genius-chef Hubert Des Marais’ outstanding Floribbean fare” -- a
hybrid of Caribbean and local cuisines. The eatery is a 12-time
consecutive recipient, including 2007, of the AAA Five Diamond
Restaurant Award. Groups of up to 15 are accommodated.
Victoria & Albert’s
Disney’s Grand Floridian Resort & Spa
Lake Buena Vista
(407) 934-3463; www.disneymeetings.com
“Ecstatic epicures feel like well-fed
royalty here,” according to Zagat’s reviewers. Groups of 10 can
enjoy the Chef’s Table, featuring a menu with as many as 13
courses. This year, this elegant dining emporium earned a seventh
consecutive AAA Five Diamond Restaurant Award. A private dining
room holds 21; buyouts for up to 80 can be arranged.
HAWAII
Hoku’s
Kahala Hotel & Resort, Honolulu
(808) 739-8888; www.kahalaresort.com
This restaurant is a “stunning choice,”
according to reviewers, who liked “the creative, phenomenal fare.”
The cuisine is a fusion of Hawaiian, Asian and European influences
used in dishes such as pancetta-crusted onaga (a local fish).
Groups of 12 are accommodated.
La Mer/Orchids
Halekulani Hotel, Honolulu
(800) 367-2343; www.halekulani.com
This beachfront property houses two
restaurants on Zagat’s list. At the more upscale, AAA Five
Diamond-rated Le Mer, “each bite of chef Yves Garnier’s delectable
New French cuisine with an island touch is a taste of heaven.” Two
private rooms seat 16 and 22, respectively.
Orchids was cited by Zagat for its
“views, relaxed American cuisine and fantastic Sunday brunch.”
Groups of 30 are accommodated.
MASSACHUSETTS
Twenty-Eight Atlantic
Wequassett Inn Resort and Golf Club
Chatham
(800) 225-7125; www.wequassett.com
Saffron-infused Ipswich clam chowder
and braised lamb shank with black currants and creamy pumpkin
polenta are just a sampling of the creations by Twenty-Eight
Atlantic’s chef Bill Brodsky. Zagat’s reviewers recommended this
Cape Cod resort restaurant for its fresh seafood and “New American
offerings that are not only fantastic but wonderfully presented.” A
private room holds 45; the restaurant allows buyouts for up to 120
diners.
NEVADA
Alex/SW Steakhouse
Wynn Las Vegas
(702) 770-7800; www.wynnlasvegas.com
In a city of great restaurants, Wynn
can take credit for two winners. At Alex, chef Alex Stratta serves
up “extraordinarily conceived” French-Mediterranean meals served on
“gorgeous china.” A private dining room accommodates 22.
SW Steakhouse stands out for “steak you
can cut with a fork.” A private dining room seats 35.
Le Cirque/Michael
Mina/Picasso/
Prime Steakhouse
Bellagio, Las Vegas
(702) 693-7111; www.bellagio.com
Bellagio is the hands-down winner in
the resort fine-dining stakes, housing four restaurants on Zagat’s
top 100 hotel restaurants list. Reviewers called Le Cirque “an
elegant temple of gastronomy,” praising the New French cuisine and
“delectable desserts.” Groups of 15 are welcome.
Michael Mina’s eponymous Vegas
restaurant was lauded for its “huge and delicious lobster pot pie”
and “excellent wine list.” Groups of up to 65 are hosted.
At Picasso, standouts are “Chef Julian
Serrano’s exquisite Spanish-inflected New French dishes, gorgeous
flowers and gracious staff.” Groups of 30 are hosted.
Chef Jean-Georges Vongerichten’s Prime
Steakhouse serves “heaven on a plate (and in a glass), marvelous
meat and martini-centric drinks.” Groups of 20 are
accommodated.
Fleur de Lys
Mandalay Bay Resort & Casino
Las Vegas
(702) 632-7447; www.mandalaybay.com
Chef-owner Hubert Keller “nourishes all
the senses” at “this dreamy jewel box with out-of-this-world New
French fare.” Recommended are the three-, four- or five-course prix
fixe menus. Groups of 30 are accommodated.
Medici Cafe and Terrace
Ritz-Carlton, Lake Las Vegas
Henderson
(702) 567-4700; www.ritzcarlton.com
New American cuisine is on offer amid
“elegant, silk-and-brocade environs.” Among the culinary offerings
here are salmon with ricotta gnocchi and soft parsley crust,
pan-seared diver scallops with langoustine ravioli, and the daily
six-course seasonal tasting menu. Groups of up to 20 are
accommodated.