NATIONAL REPORT—This summer, hotels are upgrading their food and beverage offerings to give guests what they crave—an exceptional dining experience—and keep them coming back for more.
Westin Long Beach Intros New Dining Concept
The Westin Long Beach has revealed the results of a $23-million renovation, including the addition of a new dining concept, Navy Proof Food and Spirits. Showcasing completely revitalized, modern guestrooms, and a refreshed lobby space, the hotel’s design reflects the vibrancy of its California coastline setting.
Delivering a culinary experience that highlights New-American fare, bartender-driven beverage programming and a vivacious ambiance, the hotel has introduced Navy Proof Food and Spirits, led by Executive Chef Chris Garasic. Conceptualized by Howe & Brown Hospitality and designed by Architect Houston Tyner and Vanrooy Creative Group, the new dining space has everything from a dramatic three-story sculptural chandelier and a 32 by 30 ft. living green wall, to new furniture, white marble flooring and a reimagined color scheme.
Rosewood Washington, D.C. Reopens with New F&B Destinations
Rosewood Washington, D.C., located in the heart of Georgetown, has reopened to reveal distinct dining concepts by Wolfgang Puck, including CUT D.C., an evolution of the CUT concept, designed to be reflective of the culinary diversity of the Mid-Atlantic region.
Additionally, the hotel debuted its newly revamped rooftop lounge, CUT Above, and redesigned public spaces, including the lobby and library. CUT D.C. debuts a new and distinctive take on Wolfgang Puck’s famed CUT concept through an evolved vegetable- and seafood-centric menu. Helmed by Executive Chef Andrew Skala, a veteran of the Wolfgang Puck brand who has spent the last 13 years working across its restaurants in Las Vegas, Los Angeles and New York City, the hotel’s restaurant offers a locally inspired menu.
Set against the capital city’s skyline, the hotel’s new rooftop bar and lounge, CUT Above, is outfitted with plush and modern lounge furniture. The open-air space features an abbreviated yet elevated food and beverage menu, with highlights ranging from Maine Diver Scallops with celtuce, West Virginia peach and lemon balm to a Hardwood Grilled ‘CUT Burger’ with jalapeno marmalade and aged Vermont cheddar on a brioche bun.
Mr. C Coconut Grove Goes Italian
Il Giardino at Mr. C Coconut Grove has officially opened. The new F&B venue offers evening cocktails as well as classics such as a Burrata with heirloom tomato salad, and al fresco Continental breakfast in an intimate setting reminiscent of a European-style garden.
The Mr. C Coconut Grove hotel, which recently opened in Miami, is the third Mr. C property, following NYC and Beverly Hills, from fourth-generation hospitality leaders and brothers Ignazio and Maggio Cipriani.
New Quick-Service Dining and Drink Venues at Walt Disney World Swan and Dolphin Resort
Two new quick-service food and drink venues are coming to the Walt Disney World Swan and Dolphin Resort in the next few months. A new grab-and-go dining location serving coffee, ready made sandwiches and snacks will debut in late summer, followed by a new frozen drink counter in the fall. Both will be located in the resort’s Swan lobby.
The new grab-and-go, Java, will feature sweet and savory breakfast options as well as sandwiches, wraps, salads and desserts throughout the day. The venue will also serve a variety of teas, espressos, frappés and coffees, including a special Nitro Brew, cold brewed with liquid nitrogen, as well as wines, beer, juices and more.
