Subscribe | UPI Odd Newsletter Subscribe CHICAGO, Sept. 29 (UPI) -- U.S. hotels are offering elaborate and expensive breakfasts featuring culinary delicacies as a way to differentiate themselves, chefs say. In Chicago, a hotel competition is on to offer new choices for the morning meal as cutting-edge culinary arts become a selling point, the Chicago Sun-Times reported Monday. Advertisement "Chefs have experimented more in doing some more creative dishes with it," said Mark Payne, executive chef at the Cafe at the Ritz-Carlton Chicago, told the newspaper, touting its $19 lemon ricotta pancakes and $21 egg-and-chicken biscuit meals. The room service menu at Chicago's Marriott Courtyard hotel includes batter-fried french toast topped with bananas foster, the newspaper said. "It's very rich, very indulgent," said chef Steve Chiappetti. "It's not for the lighthearted." "It's an inexpensive way of differentiating yourself," Phil Mott, a professor at Kendall College's Les Roches School of Hospitality Management, told the Sun-Times. "When people go to hotels, particularly in the leisure side, they're looking to be pampered and those other steps of comfort."
