The Room Service Menu

Let these recipes inspire you to indulge in life’s little luxuries as seen in swanky hotels—heavy silverware and monogrammed napkins not included.

“Inspired to indulge by add-ons such as these, we dial reception and order extravagantly”

No one likes being taken for a tourist. Even if we’re thousands of miles from our usual hangouts, we often want to believe we belong in a place, no matter how briefly we’re visiting or how fanciful the idea. Fine hotels give us a sense that we matter in any location—the very purpose of their existence, after all, is to tend to our needs, make us feel at home and indulge our every childish whim as dotingly as any grandmother. Yet somewhat paradoxically, the secret to their success lies in treating guests unlike our ordinary personas and giving us an experience that we’d never usually bestow upon ourselves at home.

Take room service, for instance. First introduced in the 1930s by the Waldorf Astoria in New York, it embodies the concept of a hotel at its mightiest and most luxuriou...

The full version of this story is only available for subscribers

Want to enjoy full access? Subscribe Now

Subscribe Discover unlimited access to Kinfolk

  • Four print issues of Kinfolk magazine per year, delivered to your door, with twelve-months’ access to the entire Kinfolk.com archive and all web exclusives.

  • Receive twelve-months of all access to the entire Kinfolk.com archive and all web exclusives.

Learn More

Already a Subscriber? Login

Your cart is empty

Your Cart (0)