[upbeat music]
[Sarah] Food.
Is there a better reason to travel?
I don’t think so.
Food doesn’t just connect us to our senses,
it connects us to a destination in a completely unique way.
I’m Sarah Khan, a travel journalist
and contributing editor at Conde Nast Traveler.
I’ve been known to travel to far flung corners
of the world in pursuit of a good meal.
I’m traveling to three of Conde Nast Travelers’
hot list hotels this year
to see if their food alone is worth booking a room.
Come with me as I visit The Dunlin
from Auberge Resorts Collection in South Carolina,
the Beach Club at the Boca Raton in Florida,
and The Henson in the Catskills of New York.
The Henson is a luxury boutique hotel
tucked away in the Catskills of New York.
The vibes are cozy, classic countryside in,
but when you step inside, you’re surrounded by great art,
beautiful design, and contemporary flair.
But what’s lured me to this dreamy setting is Matilda,
The Henson’s restaurant, where Chef Jonas Offenbach
is serving up a menu inspired
by the abundance of the region.
Quintessential American comfort food, right?
I couldn’t have been more wrong.
What I get is completely unexpected,
thought provoking, even.
From the presentation to the complex flavors,
the food here is as layered
and surprising as a hotel itself.
Truffles are always a good idea,
but a Matilda’s honey nut squash
served with creamy comp cheese
and blanketed under a layer of truffles.
Mm, they’re transcendental.
What could have been a simple side dish becomes pure,
elevated decadence.
I love the textures in the wood-grilled oysters,
which come with bone marrow and a dash of pumpkin seed oil.
Well, the perfectly seared Maine scallops on a bed
of koshihikari rice or velvety perfection.
All of that paves the way for the hay aged muscovy duck,
which is so beautiful that I hesitate to slice into it.
But don’t worry, I do, and I savor every bite.
I’m still full from dinner when I make my way downstairs
for breakfast the next morning.
But when I’m greeted by the scent
of the decadent onion frittata, I’m ravenous again.
I start with the fresh sourdough with cultured butter
and assortment of house-made jams.
Then move on to a cloud-like olive oil cake,
and of course, that frittata, I may go back for seconds.
This feels like a lovingly prepared spread,
casually thrown together by your superstar chef friend.
Everything is fresh, local, delicious,
a true taste of the Catskills.
This is destination dining at its finest.
Speaking of great breakfast,
my next visit is to The Dunlin
on Johns Island in South Carolina.
[upbeat music]
A hotel with cruming green walls
and coastal charm in every corner.
The standout meal here is a brunch at Linnette’s
with local eggs from story farms just down the road.
With views of the water I make my way
through a buttery brioche French toast,
the yogurt morning ambrosia, and oysters.
The food at The Dunlin doesn’t just taste sublime.
It tells a story about heritage and history
that comes through in every bite.
You can learn so much about a region by its cuisine.
And here the fresh southern coastal menu features seafood
from local fishermen’s catches,
as well as produce and dairy from nearby farmers.
You can even pop over and visit the goats and chickens
around the corner.
Sometimes I just wanna save our fresh,
beautiful ingredients steps from the source,
which is why I fly to Florida
to stay at the Beach Club at the Boca Raton.
[upbeat music]
With its panoramic sea seaview in every suite,
the hotel is a luxurious place to call home for a few days.
After checking in, I make my way to the restaurants
where the local catch is a star.
The move here is to go all in on the seafood.
My favorite dishes are the shellfish tower
from the Mediterranean-inspired Marisol,
the pescado bocachico from Anda,
a deep fried whole snapper with plantains.
Yum.
There’s no better way
to take a break from my hectic life
than by slowing down in pristine destinations
and learning about them through their local ingredients
and culinary traditions.
Plate after plate, meal after meal,
these hot list hotels deliver dining experiences
I’m ready to travel for again and again.
For more information on all these hotels,
including what to pack, head to cntraveler.com.
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