These hotel newcomers warrant check-in.

CHICAGO: Aria, The Fairmont Chicago, (312) 444-9494. Chef James Wierzelewski spent 18 years cooking in Asia, Australia, France, Malaysia, Hawaii, and elsewhere. At aria, he unleashes his international tastes in a global menu featuring scallops, foie gras cru, Moroccan lamb, duck, and lobster chow mein. More small plates than large encourage gustatory globetrotting.

LAGUNA BEACH: Studio, Montage Resort & Spa, (949) 715-6420. A stand-alone Craftsman-style cottage perched on a California bluff over the Pacific harbors the elegant Studio. Within, acclaimed chef James Boyce prepares daring pairings like roast foie gras with marinated strawberries and grilled scallops in lemon soup. Opt for an ocean-view seat or a spot at the convivial communal table.

SAN ANTONIO: Oro, Emily Morgan Hotel, (210) 225-5100. CB5, the restaurant group behind such hits as Rice in San Diego and Ling & Javier in Houston, have opened Oro at San Antonio’s stylishly redesigned Emily Morgan. Moody lighting, intimate booths, and an underlit onyx bar cast a smart, casual tone for upscale Italian dishes, including splendid prosciutto-wrapped sea bass.