It’s a sleepy small town now, but back in the 1880s Eureka Springs, Arkansas, was abuzz with activity. Travelers came from all over the country to indulge in the area's therapeutic waters. It was during this time that The Grand Central Hotel & Spa sprouted up in the center of town as a stagecoach terminal to handle the influx of passengers. The hotel's red-brick façade and old-fashioned green awnings stand out to this day along the town’s main thoroughfare.
Inside, the meticulously restored guest suites look like they’ve been plucked from the pages of a Victorian novel—they feature period wallpaper, button-back sofas, and hand-cranked televisions. In a similar vein, The Grand Taverne restaurant was designed to resemble an 18th-century Parisian watering hole. Head chef Dave Gilderson draws on his international training to craft entrees such as grilled Australian lobster tail and roasted rack of lamb. Sauces and sides are all made from scratch with fresh spices from the onsite herb garden. The Spa at Grand Central also incorporates natural ingredients into treatments ranging from warm basalt stone massages to invigorating sugar scrubs.