I recently had excellent salt and pepper tasting menu at the Ritz.
I was at Michael Mina a while ago. Impressive trio efforts, was a little green. Still one of the best. Fifth Floor, my favorite, is in a hotel, too, come to think of it. For some reason, I don't think of them as hotel restaurants, although I think of the Ritz differently. Perhaps because they succeeded despite the odds, and developed a separate identity? Conversely, they succeeded because they started with a separate identity?
(Perhaps I am terribly biased against hotels?)
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