The Hotel Restaurant as Destination

Among a growing class of hotels that are themselves dining destinations, The Old Clare Hotel, which opened in August in Sydney, may have one of the highest restaurant-to-room ratios, with three full restaurants and just 62 rooms. It will eventually house the tasting-menu-only restaurant Silvereye with Sam Miller, former executive sous chef of Noma; Automata, featuring Asian-inflected plates from Clayton Wells, former sous chef of Momofuku Seiobo; and British chef Jason Atherton's refined all-day diner Kensington Street Social. Halfway around the world, the 169-room Faena Hotel Miami Beach,a redevelopment of the historic Art Deco—style Saxony Hotel, will have a blockbuster culinary lineup for its November opening. In addition to the hotel's executive chef Gabriel Ask, Argentinian grill maestro Francis Mallmann will helm the open-fire kitchen Los Fuegos in view of the ocean, and Austin's Paul Qui will showcase his trademark mix of Filipino, French, and American flavors at a yet-to-be-named restaurant, his first project outside of Texas.