Martha Stewart's Favorite Hotels: Food & Drink

Martha Stewart's Favorite Hotels: Food & Drink

Photo of Martha Stewart Fan Club

Here's a short list of hotels Martha Stewart has fallen in love with during her trips around the world. Read more: www.marthastewart.com/918992/best-hotels-food-and-drink

7 Places
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    Best Fried Chicken: The menu at Farmhouse, a restaurant at this idyllic inn located in a farming community 45 minutes from Atlanta, is ever-changing based on what’s fresh. But one thing never changes (thankfully): Marie’s fried chicken on weekends.
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    Best Destination Restaurant: Guests often book a night at this 20-room inn on this San Juan island just to eat dinner, a three-hour, prix-fixe parade of small plates made with seasonal island ingredients.
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    Best Cocktails: This hotel's clubby, Cuban-inspired bar, Ocho, is one of the locals' favorite places to be, particularly after sunset, when candles are lit and doors opened up to the river. Signature cocktails such as Martinique Punch (made with Clement Creole Shrubb Liquer d'Orange, rum, and brandy) are tropical without being kitschy, and the Pan-Latin wine list impressive.
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    Best Kitchen: An open kitchen with a big wood-burning oven is the centerpiece of the modernist-meets- Shaker-style Blue Duck Tavern. The restaurant's menu reads like an American geography lesson, with every dish -- whether venison or fries -- accompanied by the name of the place and the purveyor it’s from.
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    Best Southern Fare: It’s slow food, Southern style: around since the 1800s, this farmhouse B&B serves classic Southern dishes made from local ingredients,including the ultimate shrimp and grits and hummingbird cake in a cozy farmhouse dining room.
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    Best Catch: Looking out from any of these cozy bay-side cottages, you can see your appetizers being hauled in each day: Pacific oysters so good you’ll want to try them every way they’re prepared -- raw, baked, grilled, or barbecued.
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    Best Once-In-A-Lifetime Meal: The granddaddy of locavore hotels has grown its own food, and offered farm tours and cooking classes since the 1990s. But mostly you come here to eat really well -- our food editors still talk about the poached duck egg on grits, gnocchi with guinea-hen confit, and sandwiches of fried pickled green tomato and house-cured bacon.
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