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Hyatt Hotels are going big in the big city this week. Not content with opening up the brand's largest NYC build in the past 30 years, today the Grand Hyatt New York is launching its first-ever artisanal chocolate line.
Available at the hotel's Market cafe, located in the lobby, the line features milk, dark, and white chocolate bars, and truffles in five flavors, each with a signature color and design: passion fruit, citrus, gianduja & white truffles, coffee, and dulce de leche (given that the chef is Argentinian, you've got to try that last flavor).
After a run of over a decade, Gordon Ramsay's restaurant at Claridge's Hotel in London closed its doors in June this year. Ramsay has kept busy with his many other ventures (including much-hyped Union Street Cafe in Southwark, in the end without pal David Beckham), but we now know what's to come for Claridge's too: chef Simon Rogan, of two-Michelin star restaurant L'Enclume in Cumbria, will take the helm.
The new restaurant will open in Spring 2014, and as befits a hotel like Claridge's, even the construction is done in style. Passing by the hotel recently, the restaurant section on Davies Street has been covered with a 'fake' facade, which pretty successfully obscures what goes on inside.
Honestly, life in the Big Apple is stressful enough without having to worry about the shopping, cooking and cleaning up of Thanksgiving -- isn't it supposed to be a relaxing holiday? Give yourself a break by making a reservation at one of these five hotels, which are generously offering to stuff the turkey and carve the ham for you.
1. The Eventi Hotel
For the first time since 1888, Thanksgiving and the first night of Hanukkah are on the same night, giving rise to the rather excellent neologism: Thanksgivukkah! At Eventi's Humphrey restaurant, you won't be forced to choose between latkes and turkey, because they will be serving both.
The restaurant, where tables will be decorated with both a Menoraj and Cornucopia, is offering a menu of both traditional Thanksgiving and Hanukkah favorites – available at the restaurant and in-room. Turkey will be served with a side of latkes and applesauce; pumpkin pie with a side of gelt, and cranberry sauce will be molded in the shape of a Dreidel. If the whole Thanskgivukkah concept is blowing your mind a touch too much, never fear: the restaurant will happily honor requests for a more traditional dinner, too. Dishes are priced between $12 and $23.
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Most high-end hotels take great care in creating impressive dining spaces, often luring in celebrity chefs and extra business along the way. But lately we have noticed a solid restaurant scene isn't always enough to draw in some extra business and hotels are going to greater lengths to bring in dollars, from opening up their pools so patrons can enjoy the sun and a cocktail, to installing full-blown art installations. Some hotels have taken to blending art and dining and the results certainly make for an eye-catching environment. Take a look at these six hotel restaurants where diners can take in both a five-star meal along with a helping of art and design:
SBE as a whole is an artsy and progressive name when it comes to hospitality and dining, working with big names to produce memorable venues like Katsuya and the SLS-branded hotels. The Bazaar by Jose Andres in Los Angeles is no exception with an eclectic design created, like most of their projects, by master Parisian designer of interiors Philippe Starck. Filled with seemingly random artistic pieces and a rainbow of colors, The Bazaar is anything but boring with a practically exhaustive small bites menu to match with everything from classic dishes to creations made using molecular gastronomy.
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Our "Hottest Hotel Chef in the World" contest was a hit with the battle for the ultimate golden spoon fierce between eventual final winner Antonio Minichiello and runner up (by eight votes!) Executive Chef Chad Minton of the Shop at Andaz 5th Avenue.
We thought it fair to share a couple of the tattooed-one's gems with you, as he was a great sport about the whole competition--and quite frankly, his fan club was a passionate bunch, often (illegally!) voting quadruple times for the skateboarding, freestlyin' kitchen master who rides a fixed-gear bike to work every day.
So, we tossed him a few questions and were delighted with his answers. We hope the Minton Minions (ha!) will be, too.
HotelChatter: If you would have won the competition, who would you have called first?
Chef Chad Minton: Definitely someone at Ford Modeling.
HC: Have you ever been called a “Hot Chef” before? What does it mean to you?
CM: I have not and now that I am so hot, I need to take a page from another famously hot New Yorker, Spiderman. “With great power comes great responsibility”. This more true now than ever. I need to be aware of this. I pledge to only use my “hotness” for the good of mankind.
HC: Did you read the comments people said about you? What was your favorite?
CM: I can’t believe what an amazing response there was. I want to sincerely thank everyone that took the time to log on and vote for me. So many hilarious comments and creative user names. “I saw him carving the lamb at a halal truck with a katana.” and “Chef Chad is soo hot, they had to re-calibrate all the fire detectors in the kitchen.” Plus, a poster said, “one time he made me soup, for free!!!”. Those were all standouts for me.
HC: Ok, quell our curiosity...What does this nickname Chaddah mean?
CM: I have no idea! I think some people were just having fun with my name, but I've never been called that.
More on Chef Minton after the break!
We're coming to expect good things from the Pod Hotels restaurants. After April Bloomfield and Ken Friedman (of The Breslin and The John Dory Oyster Bar at the Ace Hotel New York) opened Salvation Taco at Pod 39, the bar was raised. We wondered what dining concept the original Pod Hotel on 51st Street would come up with to match. We liked the cafe just fine but wanted something more.
The answer is the soon-to-open Pop @ Pod a new craft beer gastropub off the hotel's lobby that shared an aesthetic with the original Pop Burger in the Meatpacking District.
Never say HotelChatter readers don't love a good competition. After a week's worth of voting on 50 chefs representing hotels from all over the world, hundreds of you then narrowed them down to five favorite finalists.
Counting these last 300-plus votes wasn't easy--many campaigned so hard for their heartthrobs, they voted multiple times (tsk! tsk!), so we had to double check our figures.
And you were checking figures, too!
First it was Antonio Minichiello, the Italian hottie hailing from Verandah at Las Vegas' Four Seasons Hotel.
Next was tattooed-skateboarder babe Chad Milton from "The Shop" at NYC's Andaz 5th Avenue, who's amassed a boatload of badass nicknames.
Playing with the big boys was magnífica Marcela Jongezoon Bosch from 6.8 Palopó Restaurant in Guatemala. Her piercing blue eyes hypnotized everyone.
How about Bruno Oakman of Minneapolis' Beacon Public House, who had readers fawn over his "good guy-next-door" profile.
And finally, the charming Francesco Ferretti of Trattoria Il Rosmarino. He impressed you with his culinary skill and love of his home country,Italy.
But only one person can be crowned "Hottest Hotel Chef In The World", and the winner is...
In our opinion, the jury is still out on all-inclusive resorts. Sometimes we love them, and often we hate them, but one thing's for sure: we never expect a memorable gastronomical experience when we stay at one.
We are happy to report, however, that our recent stay at the all-inclusive IBEROSTAR Grand Hotel Paraíso, on Mexico's Riviera Maya, might help sway our opinion. The hotel has four restaurants (Japanese, Italian, French, and a steakhouse -- strangely no Mexican), two buffets, and six bars. We ate well and we ate often.
Now that we've finally seen the inside of The Marlton, we're ready to turn our attention to Sean MacPherson's next new hotel. After years of delays, things are finally moving along at 180 Ludlow Street in the Lower East Side, and while we are still waiting for The Marlton's Café Marlton to open up, the hotelier has released details of what will be The Ludlow's restaurant.
Last month we had some insider information on The Ludlow's 162 guest rooms and now Sean MacPherson has spoken to Eater and told them that he is teaming up with Mario Carbone and Rich Torrisi (of Torrisi and Carbone restaurants) and their parent company, Major Food Group, to develop the new hotel's restaurant. Interesting news, given that MacPherson majorly dissed Carbone in the New York Times' Style section just a week ago:
VOTING IS CLOSED AND THE WINNER HAS BEEN ANNOUNCED HERE. Thanks to everyone for participating and giving us some hotties, er, hot dishes, to fantasize about!
Last week, we presented over 50 chefs from around the world, each of them burning in the best hotel kitchens (in a good way!) and managing to look good while presenting masterful dishes to discerning diners.
The competition was fierce and while we'd love to declare them all winners, after tallying your votes via email and our comments section, we've had to narrow it down to one finalist from the four regions (West Coast, East Coast, Midwest, and International).
These chefs have made it to the final round. Now the pressure cooker's on because we're asking you to pick the single hottest hotel chef in the world!.
Simply enter your choice in the comments by 11:59 pm EST on Tuesday. The winner will be announced on Thursday, which gives you enough time to make reservations at their restaurant for the weekend!
And the finalists are...
Attention, hotel geeks! This week, we're taking time to highlight the world's hottest hotel chefs. Why? It's simple. These folks deserve high praise for putting out fantastic food in a hotel setting, and not only do they work in steamy kitchens, many of them are pretty..well..steamy themselves!
So, following the footsteps of our previous "Hottest Hotel GM in the World" competition, we're searching for the ultimate "Hottest Hotel Chef in the World".
Here's how it works: each day, we'll present a selection of cute chefs for you to admire (for their looks, skills--whichever your pleasure). Pick your favorite by voting in the comments at the bottom of the story. At the end of the week, votes will be tallied to have four finalists from each category (West Coast, East Coast, Midwest, and International).
We'll then narrow it down further and ask you to help us pick the single hottest hotel chef in the world.
Beware, our competitors are here to light your fire and you may have difficulty concentrating on work this week.
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Andy Murray may have lost his US Open trophy but he's still got the fighting spirit required for his new hotelier career -- he's only gone and nicked someone else's chef for his own hotel!
Darin Campbell, who is currently executive head chef at the Hotel du Vin - One Devonshire Gardens, Glasgow, will start work at Murray's Cromlix House (the newest member of Small Luxury Hotels of the World) in January. The hotel won't open until April, but Campbell will be working on the menu for the restaurant to be run by Michelin-starred chef Albert Roux.