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East & West, a new dining and lounge concept from China Grill Management, opened in the hotel last week and features a menu by Executive Chef Bradley Day that features shareable small and large plates and pays homage to the best of the eastern and western worlds -- kinda like the hotel itself.
We told you late last year Simon Rogan would be taking over from Gordon Ramsay as the hotel’s restaurant chef, and now there is not only a name and an opening date, but also the ability to book a table. From today, as of 9am this morning UK time, both online and telephone reservations are open.
The restaurant will be called ‘Fera’ (Latin for wild), reflecting “both the primal influence of nature and the highly seasonal ingredients used in Rogan’s cooking”, and officially opens on Tuesday, May 6 (a big day of openings for London). The website shows lots of images of Rogan’s farm in Cumbria, as well as the above shot of his team at work planning the layout of the tables that will seat 90 guests in total. A private dining room will accommodate a maximum of 12 guests.
If you want to book, head to http://www.claridges.co.uk/fera/ or call +44 (0) 207 107 8888.
Hotel Food / Hotel Restaurants / Loews Hotels / Montage Hotels / Florida Hotels / California Hotels / Beverly Hills Hotels / New York Cities Hotels / Boston Hotels / → All Tags
Yes, ladies and gentlemen — April is National Grilled Cheese Month (who’s coming up with this stuff?).
Some hotels have embraced the concept as a means to reinvent this American classic, some even going so far as to create over-the-top versions of what’s, already, a delectable comfort food.
The Seagate Hotel & Spa, for instance, is celebrating the month by offering a new specialty grilled cheese available at the hotel’s Beach Club. Are you ready for it? The Lobster & Pork Belly Pimento Grilled Cheese Sandwich, created by Chef Chris Schaefer, features pickled green tomato on Texas toast.
Executive Chef Gabriel Ask of Parq Bar at Montage Beverly Hills serves up a more traditional Brioche and Aged English Cheddar Grilled Cheese Sandwich, and kids staying at Gramercy Park Hotel can try their own version with brioche by having an American or Gruyere on Brioche Grilled Cheese Sandwich with French Fries from the Room Service menu.
And then there’s the Grilled Mac ‘n Cheese at Lake Arrowhead Resort & Spa, created by Sous Chef Chris Salazar, which combines homemade mac ‘n cheese, ham, grilled balsamic tomato and guacamole on grilled sourdough bread.
See what Loews Hotels are doing for National Grilled Cheese Month after the break!
Seafood, fire pits and prison puns (we hope!) will manifest at this new destination restaurant.
Last month we arrested your attention with “before and after” shots of the renovated guest rooms at the Loews Boston Hotel, which wraps up its $10 million facelift by the end of March. (Head here if you need a refresher.)
Now we find out that the building, which once upon a time served as Boston Police Headquarters, will have an on-site restaurant where travelers and locals alike will want to serve a sentence – and the menu goes well beyond bread and water. (Sorry, these prison references just write themselves.)
There’s a new kid (sort of) on the chopping block. Recent renovations at the Boston Marriott Burlington in North Boston have introduced an upscale steakhouse conceptualized by an esteemed local chef.
Chopps American Bar and Grill has replaced Summer Winter, a farm-to-table spot that from the Top Chef Masters duo of Mark Gaier and Clark Frasier. (They now have the just-opened M.C. Spiedo, which is focused on historic Italian cuisine, at the Renaissance Boston Waterfront Hotel.) Chopps has its own distinct pedigree courtesy of consulting chef Daniel Bruce, the man behind Meritage at the Boston Harbor Hotel.
Bruce worked with Chopps chefs David Verdo and John Costello to conceptualize the 245-seat modern steakhouse, where floor to ceiling windows and masculine woods and leathers provide th environs for a menu of Atlantic fish (like grilled Maine salmon with kale), creative apps (like a peekytoe crab cocktail with 1000 Island dressing) and – well, steak. There’s even a 32-ounce porterhouse designed to share. Not that you’ll want to.
If you're not caught up on Chicago weather, here's what you missed this past winter: horrifically low temperatures, dizzying amounts of snow, and foggy rain to wash it all down. Nothing sounds better than a little taste of summertime right now, so it's lucky that two Chicago hotels are serving up heaping portions of classic picnic fare.
TheWit Hotel may have just launched a super-health-conscious new menu, but chef Evan Percoco understands that we all need a little fried chicken from time to time. His first-floor restaurant State & Lake has just introduced "Fried Chicken Sundays." Good for your soul (if not for your heart), the menu includes two sizes of buckets stuffed with fried chicken and biscuits; there are also growlers, or big old beer jugs, on offer.
Following an extensive refurbishment, this month Grace Hotels formally takes over Washington, Connecticut’s Mayflower Inn & Spa — and introduces an impressive new dining destination that would put the first Thanksgiving to shame. The 58-acre property, a favorite respite for moneyed New York power brokers and politicos, is now the Mayflower Grace: the second American location for the luxury hotel group.
The centerpiece of the acquisition involves the launch of a fine dining restaurant, Muse by Jonathan Cartwright, showcasing modern European cuisine: pretty contemporary plates that you probably wouldn’t expect in the quintessential Yankee environs of rural Connecticut. For instance, smoked lobster served in small, clear, egg-shaped orbs with screw tops is a bit more “Lady Gaga” than “First Lady,” but coming from Cartwright, a five star-awarded grand chef Relais & Chateux, the results remain unsurprisingly sophisticated and polished for the teeth-gnashing upper crust clientele.
It hews to the formula of his muse at The Vanderbilt Grace in tony Newport, Rhode Island. (Next: Kennebunkport’s White Barn Inn is re-launching as White Barn Grace later 2014, according to a press statement, though it has already adopted the new name on its website.)
Given its storied history, (host to John D. Rockefeller; birthplace of the original martini) we expected soon-to-be-restored-and-reopened Knickerbocker Hotel to be pulling out a few big collaborator names. And so we're not entirely surprised to hear that the hotel has grabbed one of the country's top chefs to oversee its entire food and beverage program.
Charlie Palmer, who is a hotelier as well as a master chef will be in charge of the Knickerbocker’s fourth-floor signature restaurant and bar, a ground-floor café, and rooftop lounge. Hotel guests will also get priority access and "preferential treatment" at Palmer’s flagship restaurant, the Michelin-starred Aureole, just around the corner on 42nd Street.
Hotel Restaurants / Boston Hotels / Daniel Boulud / Celeb Chefs / Mandarin Oriental Hotels / → All Tags
Asana at the Mandarin Oriental Boston is about to assume its final resting position. (That’s a yoga joke, guys.) The New American restaurant will soon be replaced by the third location of Bar Boulud, renowned French chef and restaurateur Daniel Boulud’s casual bistro and wine bar. Renovations to its ground floor space in the 14-story hotel will begin in June, and the new eatery is expected to open in Fall 2014.
His partnership with the five-diamond Mandarin marks Boulud’s first venture into Boston. Time will tell what culinary surprises are in store for the spot, though an announcement promises the type of French bistro fare and seasonal charcuterie similar you’d find at Bar Boulud’s existing locations in New York City and London.
It "will be filled with energy, a great range of wine selections and soulful bistro cooking to create a vibrant eating and drinking destination,” states Boulud. The Boston restaurant will be overseen by Aaron Chambers, most recently chef de cuisine at the Mediterranean-focused Boulud Sud.
While many hotel brands are getting in on the juicing trend (Kimpton Hotels just announced a hotel-wide program too), we were beyond excited to see that the Hyatt Regency Century Plaza in Los Angeles embrace a new, healthy-eating trend with a special Paleo Menu at their Breeze restaurant, a first of its kind for a hotel restaurant.
For those not familiar, the Paleo diet is based on the food groups of our "pre-agricultural, hunter-gatherer ancestors." Cavemen, really. Essentially, the diet is all meats and vegetables but only "clean" meats and vegetables, nothing processed is allowed. And sorry, dairy is not allowed either.
The diet not only claims to help with weight loss but also to help with autoimmune disorders and systemic inflammation. (Note: I personally try to follow Paleo for an autoimmune disorder that I have but goddammit, cheese is too often too good to resist.)
Like all diets, Paleo requires careful selection of ingredients (read your labels!) and time to prepare the foods. While it's possible to order around the menu options at a restaurant to meet your Paleo requirements, most of the time dining out Paleo-style can be difficult and near impossible when staying at hotels. But not at Breeze, Hyatt's all-day dining restaurant.
TheWit is the first hotel in the Midwest to partner up with SPE Certified, a restaurant certification program that was founded in 2011. Quick crash course: SPE is an acronym for the Latin phrase Sanitas Per Escam, which means “health through food.” The program pairs chefs with nutritionists to create create meals that are low in salt, saturated fats, and processed ingredients. What’s left? Lots of tasty stuff— and much of it comes from local farms.
SPE dishes can be found through room service as well as at the hotel's first-floor restaurant State and Lake. Chef Evan Percoco’s menu now has 12 SPE-certified dishes (we’ve tasted some and they’re delish.) Options include a butter-and-cream free soup made with squash from a Michigan farm and deviled eggs with duck bacon from a Wisconsin poultry farm. There's seared salmon with chive yogurt, and Amish chicken with a mustard-maple glaze. For dessert, pastry chef Toni Roberts whips up inventive treats such as avocado brownies.
Or, you can skip dessert and head to the massage table instead.
Remember Cafe Marlton, which was due to open at The Marlton last fall? Well, it finally opened last week and it's now going by the fancier sounding name, Margaux.
Tucked into the rear of the hotel, occupying a light-filled space behind the lobby bar, the 98-seat Parisian-inspired cafe will be keeping long hours, opening from 7 a.m - midnight, and serving a daily changing menu of Californian, French and Mediterranean-inspired dishes. The kitchen is overseen by chefs Michael Reardon (formerly of Shutters on the Beach, Santa Monica, and Tra Vigne in Napa) and Jeremy Blutstein of Tremont, Eataly, and The Crow’s Nest in Montauk and dinner selections include the Farmer's Board of red-quinoa tabouli, beets and avocado hummus ($19) and the Dayboat Cod with sea bean ($24).