"Within Hyatt, Thomas said the aim has been to have restaurants so good that travelers want to book their stay there while also attracting locals with that same quality. Thomas considers Le Gratin an example of success for its integration into the scene, saying, “people don’t even know that’s part of The Beekman [a Thompson hotel]! And that’s okay!” Bringing in a local chef and team, rather than cooking a concept up in a lab and trying to make it fit into disparate locations, is the clear route to authenticity."