The 10 Best Hotel Restaurants in America

The Daily Meal, the site that houses all things food and drink, has found the 10 Best Hotel Restaurants in America. Far from the same old tourist laden spots, these dining venues can be found in locales spanning from flashy cities to the Smoky Mountain foothills. Here are some of their top hotel eateries:

• Clio at The Eliot Hotel (Boston, MA) - This consistently acclaimed Boston eatery serves nouveau French fine dining. Chef Ken Oringer serves crispy-skinned wild striped bass with shiso yogurt alongside black licorice-roasted duck and confit with fennel bulb, as well as financiers pastries made with Stilton.

• Proof on Main at 21c Museum Hotel (pictured above) in Louisville, Kentucky - Whimsical and bright, chef Michael Paley's Proof on Main fuses Italian cuisine with the bold flavors and dishes of the American South. The dinner menu features dishes like bison marrow bones, warm ricotta toast, chickpea and country ham fritters, and Pacific sturgeon.

• The Barn at Blackberry Farm in Walland, Tennessee - Sitting in the foothills of the Smoky Mountains, this hotel has become well known as a relaxing countryside retreat and gastronomic adventure. Their primary fine dining room, The Barn, serves what they call Foothills cuisine, which translates to dishes like seared North Carolina mountain trout, grilled South Carolina squab, and the Blackberry "Farmstead" pizza.

• The Restaurant at Auberge du Soleil - Napa Valley, California - Nestled in the hills with the sweeping views of California's first (and, some say, foremost) premium wine region, Napa Valley's Auberge du Soleil has rich and rustic interiors and light, Californian cuisine. Their white corn soup with crispy oysters, heirloom tomato risotto, and locally raised lamb loin with gnocchi all pair perfectly with the region's wines.

• Maialino: Gramercy Park Hotel, New York - Maialino, Danny Meyer's rustic Italian restaurant in New York City's Gramercy Park Hotel is constantly filled with local New Yorkers mingling with out-of-towners. The menu is Roman at heart with dishes like an impeccable cioppino, oxtails with celery and carrots, and a traditional spaghetti alla carbonara, all of which are largely made with locally sourced ingredients.

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