Why hotel restaurants are once again taking center stage
Hotel restaurants are once again becoming the core attraction of hotels, a trend traceable to 1890, when César Ritz and Auguste Escoffier took over and transformed the restaurant at the Savoy hotel in London. Ritz adjusted the lampshade lighting, arranged a band on weekends and required evening dress, while Escoffier created dishes such as Peach Melba, making the restaurant the reason the hotel stood out for eight consecutive years. In 1898 the two were dismissed by the Savoy over missing wine and supplier kickbacks, and three months later they opened the Hôtel Ritz in Paris.