The latest standout in our renaissance of worthy hotel restaurants is Hearth at Kirkland’s Heathman Hotel, which opened last summer and in October brought chef Brian McCracken (of now-closed Spur Gastropub fame, and founder of Tavern Law, among others) on board to lead the kitchen. His new menu highlights the kind of food that never goes out of style, such as handmade pastas and chewy pizzas made with Cairnspring Mills flour. The star is the tagliatelle ($19), with wild mushrooms tossed in smoked olive oil and topped with a sous vide egg yolk. When stirred in, the yolk clings to the noodles, creating the most luscious sauce.
Kirkland's Hearth is our Latest Standout Hotel Restaurant
Pro tip: try the tagliatelle with wild mushrooms
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