Luxury Hotels


Ten days of eating in US hotels is more than adequate to show that beautiful breakfasts have never been better – the above is at WYNN LAS VEGAS. Breakfast in Tableau, the charming conservatory restaurant in the Tower tastes even better after a good workout. Then grab a banana perfect and free, and head to the ground floor. Crisp white Tableau linens, yellow roses in stem vases, leaf green-edged porcelain. Backgound music is I’ve got you under my skin.

First insider tip for first-time US breakfasts is that à la carte menus are ‘composed’ but no-one minds if you de-compose, say hold the parfait, just bring yoghurt, Greek please. From the Tableau menu Girlahead chose the avo toast with Parma ham, above – next visit, why not add,, as suggested a portion of American sturgeon caviar, ideal with devilled eggs or blinis or avocado?

Next insider tip, be prepared for specials. At RAFFLES in Singapore, not only can you try Singapore Sling marmalade but you can buy a jar to take home – Dubai’s #1 style leader has it on the breakfast table every morning). At Lumière, FAIRMONT CENTURY PLAZA’s French brasserie that looks Montmartre, there’s a signature French omelette with chèvre and chives.  New York properties claim bagel & lox as their own.

THE CARLYLE, Rosewood, had a welcome breakfast in an early arrival’s room. A beautifully-designed card sat next to a tall cake stand under a mountainously-high dome. Two prepared bagel halves had been quartered. Eight one (big) mouthfuls of heaven, cream cheese topped by plenty of salmon, onion slices and tomato.

At PENDRY MANHATTAN WEST a two-tier wood trolley was wheeled into the fourth floor lounge. Just-cooked (?just-boiled) bagels were still almost too hot to eat.  There were ramekins of butter, and cream cheese, and dishes of onions and tomatoes as well as oodles and oodles of salmon. This was addiction stuff.

In Las Vegas in general, every venue in the mammoth halls of hedonism that are known as casinos has long and seemingly patient lines outside for many hours.  Wherever, do book ahead, for immediate or at least speedy access. BELLAGIO’s Sardelle’s, run by Mario Carbone’s Major Food Group, best bet was the egg white omelette, plain but you cannot stop’em bringing an order of hash browns on the side. HEAR MORE ON THIS ON TIKTOK – just search GOSTELOW

In Chicago, VIRGIN HOTELS hope you liked dinner so much you can choose last night’s meal again, say flat-iron steak with chimichuri, thick fries.  But, come 7 a.m., Ruby’s also has superb vanilla bean voghurt and really tasty sourdough toast. Butter is whipped, preserves are in Virgin-red checked-cover pots – yes, Bonne Maman – and coffee’s in big china mugs, $4 and seemingly unlimited refill. If only there were not subsequent meetings, Girlahead would have invested another $6 in a shot. Say Bailey’s.  Listen to Virgin Hotels’ savvy CEO here: