Hotel Dining Goes Decidedly Deluxe

Too fatigued to forage outside the hotel? Don’t sweat it. These three recently opened hotel eateries are both townie meccas and traveler delights.

Kansas City: The Oak Room, The Fairmont Kansas City, 401 Ward Pkwy.; (816) 756-1500
Midwest meets the Mediterranean in The Fairmont’s new Oak Room. Moroccan iron gates front the jewel-toned room, where machine parts celebrating the city’s industry might compose wall collages. Kansas City steaks (naturally) center the menu, but Italian entrees also satisfy less carnivorous cravings. True to heartland democracy, every table views the entertainment-and-retail Country Club Plaza through picture windows.

New York: Virot, Dylan Hotel, 52 E. 41st St.; (646) 658-0266
The Dylan refashioned the Chemists’ Club into a hotel, and its Virot occupies a soaring space that once served as the scientists’ ballroom (no kidding). Here, Didier Virot, who previously cooked under Jean-Georges Vongerichten, elicits raves with his innovative French cuisine, such as tuna in horseradish sauce and bass dressed in olive sauce. For light bites, don’t miss the intimate mezzanine lounge perched above the dining room.

Austin: Star Canyon, Inter-Continental Stephen F. Austin Hotel, 701 Congress Ave.; (512) 391-1551
Celeb chef Stephan Pyles sold his Star Canyon interests to the restaurant chain specialist Carlson. But the company’s Austin expansion of his Texas crowd pleaser proves its perennial appeal. Cowboy culture fills the room, from steer sculptures to Stetsons. Cowboy grub, including rib-eye steaks with chile onion rings, fills the bill. Finish with the jumbo Heaven and Hell Cake. Or another prickly pear margarita.