Hoyt’s

The question surrounding Hoyt’s is that of all hotel restaurants: Is it going to serve throwaway meals to satiate the indiscriminate palates of traveling salesmen? Or will it attempt to be a destination, such as Mercat a la Planxa? Chef Aaron Munson is clearly reaching for the latter here, with dishes like an appetizer of PEI blue mussels with tasso ham, fennel and North Shore gin. He also mixes in a few American hotel classics, like a burger served with phenomenal onion rings, and a glazed chicken with acorn squash and sage. So only sometimes is the food surprising. But it’s almost always satisfying.