Luxury Hotels and Dining: When it comes to gastronomy, San Francisco ranks high among the world's most notorious hot spots for progressive cuisine. Access to fresh seafood and homegrown produce gives local chefs a limitless palette from which to create edible masterpieces. With its narrow, hilly streets lined with historic hotels, a trip to San Francisco means a trip back to when only the best of everything would do, from handcrafted room furnishings and luxurious bedding, towels and toiletries, to accommodating staff and five-star dining.
The Campton Place Hotel, centrally located in Union Square, embodies the richness and culture all but lost in newer, more tourist-oriented hotels. While fully modernized, this hotel remains classically elegant, with each of its 110 guest rooms and nine spacious suites beautifully appointed with meticulously crafted, artisan-quality hardwood furniture, lavish cotton linens and toweling, thick down-stuffed duvets and beautiful limestone-tiled bathrooms. Sophisticated leather-topped writing desks add functional elegance, perfect for writing a postcard to loved ones back home or hammering out your presentation notes, so you can focus on more pressing matters-dinner.
The search for a taste of San Francisco's legendary cuisine will end before it begins. The hotel's own restaurant, under the esteemed guidance of Executive Chef Peter Rudolph, will pacify your hunger for an innovative and distinctly San Franciscan meal.
A Bay Area native recognized for his ingredient-driven cuisine, Chef Rudolph is an advocate of sustainable farming, a belief expressed in his menus. Masterfully blending the defining characteristics of contemporary Bay Area cuisine with broader American and European traditions, his dishes draw primarily on local ingredients-his seasonal menu is heavily influenced by what he finds at the Ferry Plaza Farmer's Market. The results are culinary creations like Chilled Cucumber Milk with Smoked Marlin, almond curd, and Purslane and Hokkaido Scallops with Spring Carrot Pur√©e, lemongrass, and poached apples. And those are just the starters. For the main course try the Tai Snapper with peach, saffron, Kohlrabi and Tiger Prawn, the Escolar with oregano, artichoke, fennel, and chorizo or the Striped Bass in Fig Leaves with spring beets, Royal Trumpet mushrooms, and Verjus.
Chef Rudolph's coastal cuisine has been applauded by the San Francisco Chronicle and Food & Wine magazine, and after one taste you'll know why guests of the Campton Place Hotel keep coming back for more. Call (866) 332-1670 for reservations or visit
For LxM Amy Covington