The history of hotel dining in twentieth-century America was dominated by a period we'll call the Reign of Duck l'Orange. During this time, which covered many decades, you couldn't walk into a well-regarded hotel restaurant without encountering this glazed bird, along with steak tartare, trout amandine, and other Continental classics. As this style of cuisine began falling from favor during the Eighties, it was followed by the Era of Empty Rooms. Some hotels stuck with Continental, others served French or Italian or Polynesian or a little of each. A few instituted karaoke nights. These were not particularly heady times for the industry. Toward the close of the century came the Golden Years, when respected, contemporary chefs were hired to bring hotel food and beverage service up to date with a burgeoning American... More >>>