Four F&B Updates to Know

NATIONAL REPORT—Hotel Business is tracking movements in the F&B space. Here’s what we found.

Grand Hyatt Playa del Carmen Unveils New Sushi ‘n’ Raw Seafood Bar & Restaurant
Grand Hyatt Playa del Carmen has opened the Sushi ‘n’ Raw Seafood bar and restaurant.  Led by Chef Antonio Herrera, Sushi ‘n’ Raw is based on a contemporary, progressive Japanese culinary concepts that focus on locally sourced fish and produce, highlighting the region’s best. The menu will showcase an array of flavors of nigiri, sashimi and sushi rolls, complemented with curated poke, ramen and bento boxes.

Cattle & Claw Pop-Up Restaurant Unveils New Menu for Fall
Cattle & Claw has unveiled a newly curated menu created for the new fall/winter season. The new menu  includes lobster mac’n’cheese, a lobster bisque, a poutine and surf’n’turf. Special brunch menu items include a lobster frittata, lobster benedict, lobster waffles and more, all with two hours of bottomless mimosas, Bloody Marys or Lobster Bloody Marys. There are special burgers created just for brunch, too, which happens from noon-5 p.m. each weekend and features a DJ.

JW Marriott Marco Island Beach Resort Unveils New Dining and Entertainment Center
The JW Marriott Marco Island Beach Resort opened its doors to 10K Alley, a combination gastropub and gaming emporium located on the fifth floor of the new Lanai Tower. 10K Alley delivers the look and feel of an upscale modern distillery. The drinks menu includes 50 Florida craft beers and barrel-aged bourbons, including rare and limited production spirits such as Old Forester Birthday, Kentucky Owl and Pappy Van Winkle 23. In addition to its handcrafted food and drinks, 10K Alley has a mix of classic and modern games that invite families, friends and other groups to indulge in friendly competition. The launch of 10K Alley is a milestone in the resort’s $320-million renovation, which began in 2015 and included a new grand front entrance, reimagined lobby, transformed guestrooms and suites, expanded pool decks, and additions to the property’s culinary offerings.

Gibson + Luce Reopens Inside The Life Hotel With New Craft Cocktail Menu
Gibson + Luce reopened this week with a concept and menu focused on original craft cocktails. The former speakeasy is now managed by Craveable Hospitality Group in partnership with celebrated mixologist Pam Wiznitzer. Craveable assumed management of the restaurant and bar space this past summer, first reopening Henry with Chef JJ Johnson with a new concept and menu, then moving to reopen Gibson + Luce with a new team. The new menu at Gibson + Luce focuses on original craft cocktails and large-format drink service. His menu includes many “closed-loop” cocktails that use the entirety of the ingredient, making little or zero waste. Hernandez is sourcing ingredients from the kitchen and utilizing excess ingredients for the cocktails as well. The reimagined Gibson + Luce, once a playground for Life magazine editors, is open to all; no secret passwords are required for entry, which is possible through an unassuming door in the Henry, as well as a street entrance.

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