Best hotel restaurants - Itineraries Courtesy of the NoMad / via Food & Wine Chef Daniel Humm at the NoMad hotel in New York City reinvents dishes like fruits de mer, creates new classics and borrows favorites from his renowned Eleven Madison Park. By Jamie Feldmar, Food & Wine With star chefs at the stoves and designer spaces that seem to get sexier and more sophisticated with each opening, it's no surprise that some of the most exciting restaurants in the country are in hotels. Slideshow: See the best hotel restaurants The newest crop of hotel restaurants range from an innovative opening at an iconic Los Angeles property to one that spotlights regional seafood in New Orleans. "Hotel dining has become a much more significant piece of why people travel to specific places, so hotels and resorts have been forced to elevate their offerings in order to attract guests," says chef Marc Forgione, who recently opened American Cut, his first restaurant outside of New York City, at Revel resort in Atlantic City. At the sprawling Art Deco-looking steakhouse, high rollers dine on updated old-school classics, like surf and turf with a 28-day-aged tomahawk rib-eye chop and chili lobster. In Los Angeles, the legendary Hotel Bel Air has lured the king of California cuisine to helm its new restaurant, Wolfgang Puck at the Hotel Bel Air. The Cal-Mediterranean menu revolves around produce from local farmers' markets and nearby farms, with dishes like sautéed Dover sole accompanied by spring vegetables from Chino Ranch. The dining room's retractable glass walls overlook the property's fabled manicured gardens. Two of New Orleans" most talented chefs are behind the new Borgne restaurant at the Hyatt Regency: John Besh, now on his ninth spot, and Brian Landry, who oversaw the legendary kitchen at Galatoire's. The menu emphasizes the region's coastal cuisine with a nod to Isleño influence - the Spanish-leaning cuisine of immigrants from the Canary Islands - resulting in dishes like black drum (a Gulf fish) seared a la plancha, topped with pecans and jumbo lump crab meat.