Restaurant hotels have a real disadvantage. They have a built in clientele and it means that they are less "hungry" than the standard restaurant. Where most restaurants are eager to please and strive for distinctiveness, hotel restaurants have to cater to the middle -- and that is precisely where Mickey Quinn sits. It is an average spot -- decent food, reasonable prices, and nothing surprising or particularly interesting. The staff are special -- friendly and welcoming -- but the restaurant is otherwise just your basic fare. I wish hotel restaurants would take more risks, even with a small part of their menu. This is, after all, what drives most of us onto the street in search of better food.
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