Hotels Serve Up New Culinary Concepts and Collaborations

INTERNATIONAL REPORT—Hotels are adding more delicious destinations to their offerings. New restaurants are opening here and abroad, giving guests more ways to indulge:

Clique Hospitality Opens New York-Inspired Restaurant Concept
New York-inspired street art and culinary dining destination, Greene St. Kitchen, is now open at Palms Casino Resort in Las Vegas. The culinary, design-driven restaurant created by Andy Masi’s Clique Hospitality, pays homage to the avant garde art scene of New York City’s Soho district during the ’80s. Executive Chef Joe Zanelli helms the kitchen, who most recently led the week-long Supper Series pop up at the 2019 Sundance Film Festival for Greene St. Kitchen.

Wynn Las Vegas Partners With The h.wood Group for Supper-Club Concept
Wynn Las Vegas has an exclusive partnership with Los Angeles-based hospitality company The h.wood Group to introduce restaurant and supper-club concept, Delilah, to the resort. Slated to open in the spring of 2020, the Hollywood hot spot will take over the luxury resort’s Chairman’s Salon. The joint venture is led by John Terzian and Brian Toll of The h.wood Group together with Alex Cordova of Wynn Nightlife.

Shinola Hotel Adds Two F&B Outlets
The Brakeman and Penny Red’s have opened at Shinola Hotel in Downtown Detroit. The two restaurants are the newest projects from James Beard award-winning chef and restaurateur Andrew Carmellini of NoHo Hospitality Group. These new downtown hangouts join Shinola Hotel’s signature restaurant, San Morello and Evening Bar. The Brakeman is an American beer and rec hall featuring rotating drafts of craft beers, many from breweries in the Midwest. Penny Red’s serves up buckets of Carmellini’s fried chicken, honey butter biscuits and local farmstand sides.

Saint Kate Welcomes Culinary Options
Saint Kate—The Arts Hotel, Milwaukee’s first-of-its-kind independent arts hotel, has new culinary and bar experiences: Aria Café & Bar, Proof Pizza, the Bar at Saint Kate and Giggly Champagne & Wine Bar. Serving as the guiding and creative force of the dining and bar experiences will be Food and Beverage Director Brent Hockenberry, who will oversee food and beverage across the hotel, and Executive Chef Aaron Miles, who will lead the hotel’s culinary team. Both Hockenberry and Miles previously served as executive chefs at hotels across the country.

Steelpan Opens at Sonesta Fort Lauderdale Beach
Steelpan, Fort Lauderdale’s new Caribbean-American fusion kitchen and bar, has opened at the Sonesta Fort Lauderdale Beach in Florida. On the corner of Sunrise Blvd. and A1A within Sonesta Fort Lauderdale Beach, Steelpan seats 115 guests and serves an all-day menu celebrating the multicultural island flavors of South Florida. With small bites inspired by the new menu served alongside signature cocktails, the sea-inspired color palette is accented with nautical fixtures and is easily accessible from both the street and hotel lobby.

Montage Kapalua Bay Honors Anniversary With New, Revamped F&B Options
Celebrating its five-year anniversary, Montage Kapalua Bay in Maui, HI, has a new dinner-only restaurant, The Hideaway at Kapalua Bay, as well as a revamped menu at its signature restaurant, Cane & Canoe. Led by Chef de Cuisine Robert Barrera, The Hideaway has island-inspired seasonal meals and freshly crafted cocktails. Presenting an intimate, contemporary Hawaiian setting, the restaurant welcomes guests with indoor and outdoor seating and views of the resort’s gardens. Cane & Canoe’s signature dining experience has also been elevated. Throughout the menu, Chef Barrera introduces creative dishes with a twist to classics.

Four Seasons Punta Mita Has a New Dining Destination
Four Seasons Resort Punta Mita has opened Dos Catrinas, a two-story space with ocean views. The regionally inspired menu presents traditional fare and Mexican street food with contemporary twists and craft cocktails, all designed to marry Mexico’s past and future, created by Chef Jorge González in partnership with Chef Richard Sandoval. Designed by Colombian architect Saul Sasson, Dos Catrinas’ ground level features the main restaurant and bar while the second level offers a second bar and lounge. The restaurant will also include a juice bar for guests to create personalized fresh pressed juices.

Puerto Rico’s Dorado Beach Adds New Restaurant and Wine Cellar
Dorado Beach, a Ritz-Carlton Reserve has welcomed a new signature restaurant, COA. Inspired by Puerto Rico’s indigenous Taino people, COA is named after the traditional wooden harvest tool that first enabled the development of agriculture on the island. With a name rooted in Puerto Rico’s culinary culture, COA features a grill concept and menu that showcases seasonal ingredients. COA is also home to a new wine cellar called La Cava.

La Table Krug by Y Opens at The Ritz-Carlton, Bahrain
The Ritz-Carlton, Bahrain has welcomed its 12th restaurant concept to open at the luxury beachfront resort. La Table Krug by Y is led by Executive Chef Yann Bernard Lejard and Directeur de Restaurant and master mixologist Riccardo Fabian Ciancilla. A play on words of ‘experiment’ and ‘experience,’ the EXPeRiMENCe 0.1 menu by Lejard unveils a sensual eight-course journey.

First Laura Ashley Tea Room Set to Open at The Cornwall
The newest addition to the Laura Ashley Tea Room franchise is due to open next month at The Cornwall Hotel in St. Austell, U.K. The all new Laura Ashley The Tea Room will provide an afternoon tea experience in an elegant surrounding, offering an extensive menu serving a range of delights including baked scones, handcrafted patisseries and a variety of teas. The tea room will be the sixth in the Laura Ashley collection and the first to open in the coastal county. The tea room will be located in the hotel’s main building, at the heart of the estate, and will be decorated in signature Laura Ashley style.

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