A decade or two ago, hotels were not the first place you might expect to find a cool restaurant. In fact, many people wouldn't be caught dead in a hotel restaurant. The restaurant was considered an amenity for the hotel guests, a loss leader. How the tables have turned. Some of the world's top chefs and the most cutting-edge concepts are the crown jewels of many hotel lobbies. Hotel operators, battered by a drop in travel over the last few years, now seem more open than ever to ...
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