At some hotels, the on-site dining is an afterthought. Not so at Grand Hyatt hotels, where the emphasis is on local cuisine.
When I visited with my daughter, we had an excellent salad with artichokes, micro greens and lump crab, and a fresh spring risotto with the first peas of the season. There was also a perfectly composed local lettuce salad and market catch fish.
If your child has graduated from the children’s menu (which at all Hyatt hotels has been designed with consulting kid chef Haile Thomas) she has to try the macaroni and cheese. This decadently rich version is made with roasted wild mushrooms and the appetizer portion is more than enough to satisfy a mac ‘n’ cheese craving.
If you’re visiting New York (or, like me, just in from Brooklyn for the night) you can also sample the local spirits scene at New York Central. Hudson Baby Bourbon is one of my favorite artisan spirits, and it is served here with bitters, in a twist on the Manhattan called the Elliot Ness. A Gin and Tonic, named the Tribcea, uses an upstate New York gin, Seneca Drums Gin. Since I’m a vegetarian, I couldn’t sample the Upper West Side Bloody Mary, made with organic New York Crop Harvest Earth Vodka and a bacon salt rim. There are also New York beers on tap, and plenty of New York wines. Good thing you can just get into the elevator after dinner.
The New York focus is also on display at the hotel’s Grand Club lounge, featuring local, organic yogurt and cheese from local farmers.
And when you venture from the hotel you can find more great food and drink for a foodie city trip.
If you go to Hyatt and book this hotel, Traveling Mom will receive a referral fee.