Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our first episode exploring the 2025 Hot List, we visit three new hotels worth booking expressly for their culinary excellence.
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00:00Food. Is there a better reason to travel? I don't think so.
00:06Food doesn't just connect us to our senses. It connects us to a destination in a completely unique way.
00:18I'm Sarah Khan, a travel journalist and contributing editor at Condé Nast Traveler.
00:24I've been known to travel to far-flung corners of the world in pursuit of a good meal.
00:28I'm traveling to three of Condé Nast Traveler's hot list hotels this year to see if their food alone is worth booking a room.
00:36Come with me as I visit the Dunlan from Aubert's Resorts Collection in South Carolina,
00:41the Beach Club at the Boca Raton in Florida, and the Henson in the Catskills of New York.
00:47The Henson is a luxury boutique hotel tucked away in the Catskills of New York.
00:52The vibes are cozy, classic, countryside in.
00:55But when you step inside, you're surrounded by great art, beautiful design, and contemporary flair.
01:01But what's lured me to this dreamy setting is Matilda.
01:04The Henson's restaurant where chef Jonas Offenbach is serving up a menu inspired by the abundance of the region.
01:11Quintessential American comfort food, right?
01:14I couldn't have been more wrong.
01:15What I get is completely unexpected.
01:18Thought-provoking, even.
01:20From the presentation to the complex flavors, the food here is as layered and surprising as the hotel itself.
01:28Truffles are always a good idea.
01:30But in Matilda's Honey Nut Squash, served with creamy comp cheese and blanketed under a layer of truffles,
01:35mmm, they're transcendental.
01:37What could have been a simple side dish becomes pure, elevated decadence.
01:42I love the textures in the wood-grilled oysters, which come with bone marrow and a dash of pumpkin seed oil.
01:49While the perfectly seared main scallops on a bed of kosher hikari rice are velvety perfection.
01:55All of that paves the way for the hay-aged Muscovy duck, which is so beautiful that I hesitate to slice into it.
02:03But don't worry, I do.
02:05And I savor every bite.
02:09I'm still full from dinner when I make my way downstairs for breakfast the next morning.
02:14But when I'm greeted by the scent of the decadent onion frittata, I'm ravenous again.
02:19I start with the fresh sourdough with cultured butter and assortment of house-made jams,
02:24then move on to a cloud-like olive oil cake.
02:27And of course, that frittata.
02:30I may go back for seconds.
02:33This feels like a lovingly prepared spread casually thrown together by your superstar chef friend.
02:40Everything is fresh, local, delicious.
02:43A true taste of the Catskills.
02:45This is destination dining at its finest.
02:52Speaking of great breakfasts, my next visit is to the Dunlin on Johns Island in South Carolina.
02:58A hotel with common green walls and coastal charm in every corner.
03:02The standout meal here is a brunch at Lynette's, with local eggs from Story Farms just down the road.
03:10With views of the water, I make my way through a buttery brioche French toast,
03:13the yogurt morning ambrosia, and oysters.
03:17The food at the Dunlin doesn't just taste sublime.
03:20It tells a story about heritage and history that comes through in every bite.
03:26You can learn so much about a region by its cuisine.
03:29And here, the fresh, southern coastal menu features seafood from local fishermen's catches,
03:34as well as produce and dairy from nearby farmers.
03:36You can even pop over and visit the goats and chickens around the corner.
03:43Sometimes, I just want to savor fresh, beautiful ingredients steps from the source,
03:48which is why I fly to Florida to stay at the beach club at the Boca Raton.
03:53With its panoramic sea views in every suite, the hotel is a luxurious place to call home for a few days.
03:58After checking in, I make my way to the restaurants, where the local catch is a star.
04:06The move here is to go all in on the seafood.
04:10My favorite dishes are the shellfish tower from the Mediterranean-inspired Marisol,
04:15and the pescado Boca Chica from Onda,
04:18a deep-fried whole snapper with plantains.
04:21Yum!
04:22There's no better way to take a break from my hectic life
04:27than by slowing down in pristine destinations
04:29and learning about them through their local ingredients and culinary traditions.
04:35Plate after plate, meal after meal,
04:37these hot-less hotels deliver dining experiences I'm ready to travel for again and again.
04:43For more information on all these hotels, including what to pack,
04:46head to cntraveler.com.