Who goes to a restaurant owned by a big, faceless brand for its strong personality? You’re in for a surprise at these uber-cool venues.
Take one pandemic. Add a bunch of chefs for whom running their own place seems even less fiscally sensible than it did pre-pandemic. Mix thoroughly with a customer base starved of glamour and excitement, and what have you got?
The new normal in hotel dining.
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Original URL: https://www.afr.com/life-and-luxury/food-and-wine/the-chefs-turning-the-tables-on-hotel-dining-20220427-p5agj3
