{"id":27713,"date":"2013-08-27T16:09:20","date_gmt":"2013-08-27T21:09:20","guid":{"rendered":"http:\/\/www.orbitz.com\/blog\/?p=27713"},"modified":"2018-03-05T12:45:34","modified_gmt":"2018-03-05T18:45:34","slug":"seasonal-hotel-restaurants-dish-up-summers-best","status":"publish","type":"post","link":"https:\/\/www.orbitz.com\/blog\/2013\/08\/seasonal-hotel-restaurants-dish-up-summers-best\/","title":{"rendered":"Seasonal hotel restaurants dish up summer’s best"},"content":{"rendered":"
\"Farm

Photo: iStockphoto<\/p><\/div>\n

Summer may be winding down, but its bounty keeps on giving, as evidenced by seasonally driven hotel restaurants, where a bumper crop’s-worth of produce informs eats.<\/p>\n

At Jsix\u2014a updated American adjacent to Solamar<\/a> in San Diego<\/a>\u2014the busy open kitchen turns out a salad of organic field greens with sweet, candied walnuts, juicy black grapes, hemp seed and aged cheddar swathed in walnut verjus dressing; pan-roasted sweetbreads with tarragon-laced blackberry salad, offset by tarragon cr\u00e8me fra\u00eeche; and sweet corn ravioli with melted leeks and maitake mushrooms, finished with frizzles of fried basil and a whirl of her-infused oil.<\/p>\n

Meanwhile, at 1500 Ocean in California\u2019s Hotel del Coronado<\/a>, farm-to-table takes the form of a burrata \u2018Caprese\u2019 with heirloom tomatoes, coppa and basil; crisp-skinned salmon with bold puttanesca sauce; and duck breast paired with strawberries, spaetzle, chicory and tarragon.<\/p>\n

A jaunt to the East Coastmeans fresh-plucked fare as well, including at the Bristol Lounge at Four Seasons Hotel Boston.<\/a> There, you can expect broasted chicken with stewed, Catalan-style chickpeas, preserved lemons, Vermont goat cheese and parsley with broken tomato vinaigrette is order of the day.<\/p>\n

Make your way to John J. Jeffries in the Lancaster Arts Hotel<\/a> in Lancaster, Pennsylvania, though, and it\u2019s a stack of fried green tomatoes, layered with fresh goat mozzerella, roasted garlic-walnut pesto and tomato-cucumber relish, that you\u2019ll get.<\/p>\n

Of course, Middle America is hardly immune. Look no further than the Park Hyatt Chicago<\/a> for proof. Its NoMi Kitchen and companion garden lounge tempts with the likes of summery carrot agnolotti with brown butter streusel and fromage blanc.\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Farm-to-table options in San Diego, Chicago, Boston and more.<\/p>\n","protected":false},"author":43,"featured_media":27742,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1],"tags":[2667,2228,2726],"class_list":["post-27713","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-food-and-wine","tag-hotels","tag-summer"],"acf":{"api_active":null,"api_title":null,"api_excerpt":null,"api_featured_image":null,"api_lob":null},"posts_api_cpm_point":[{"name":"","description":"","thumbnail":"","address":"435 Sixth Ave, San Diego, CA 92101, USA","latitude":"32.7097267","longitude":"-117.15875540000002","icon":"\/images\/icons\/marker.png"}],"yoast_head":"\nSeasonal hotel restaurants dish up summer's best | Orbitz<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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