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As for the aw e-inspiring food, the man behind the master y is awar d-winning chef Hubert Keller, a native of the Alsace region of France now recognized as one of the best chefs in the world (and he has ser ved as a judge on TV s Top Chef). Keller s kitchen is firmly rooted in classic F rench cooking, but includes some playful touches inspir ed by his new country, such as tr uffle-infused popcorn and an amazing mini foie gras hamburger. Choose from a menu of three, four, or five courses and expect to be blown away by such offerings as sear ed Moroccan spiced sea scallops with pomegranate jus, cauliflower flan, and O setra caviar or v eal tournedos scented with foamy lobster bisque and veal essence. A v egetarian tasting menu, with options such as tr uffled white bean soup with green garlic fondue and wild mushrooms, is also available. The desserts and cheese selection are obscenely delicious, and the wine list includes sev eral hundred selections. (Although I ve noted this isn t a place for kids, I did once spot two pr e-teen boys dining with their parents; they were well behaved and seemed to enjoy the experience.)

As your arrival date nears, inquire again about any special deals. A t check-in, don t hesitate to ask if you can upgrade to a bigger room or a higher floor. If the hotel has no hope of selling these better r ooms for the next few nights, they may be willing to upgrade you at no additional charge.

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