Omni Homestead Resort Unveils Two Dining Concepts; More F&B…

NATIONAL REPORT—Omni Homestead Resort has added two new dining venues, Chicago’s South Loop has its first rooftop bar and Loews Hotels & Co has named a new corporate chef. Here’s a closer look at recent F&B activity:

Omni Homestead Resort Adds Two Dining Concepts

The Omni Homestead Resort in Hot Springs, VA, has unveiled two new restaurant concepts on-property, with revamped design and menus. The property took inspiration from the local region as well as culinary trends such as family style meals, vegan fare and over-the-top dishes.

Rubino’s At The Cascades: Built in the late 1890s, the clubhouse restaurant located on The Cascades Golf Course was originally the residence of New York stock trader Jake Rubino. The summer cottage that the architectural firm of Tracy and Swartwout designed is styled with grand Italianate architecture, with fine buff brickwork, Indiana limestone, and hand-wrought iron that features Rubino’s initials. The seasonal dining outlet features clubhouse favorites and Italian inspired family-style dinner dishes.

Woody’s: This venue is located in the Casino building, one of the resort’s historic structures and is situated near the Old Course and Alleghany Springs. Named after the resort’s beloved long-tenured associate Woodrow “Woody” Pettus, Woody’s is a casual burger-centric venue for lunch and dinner. Among the offerings, there are burgers with distinct flavor combos, brick oven pizzas and spiked milkshakes.

Chicago’s South Loop Gets First Rooftop Bar

VU Rooftop Bar, located at 133 E. Cermak, will be the first rooftop bar in Chicago’s South Loop presented by the James Beard-nominated Concentrics Restaurant Group. It is slated to open on Sept. 24.

Located 22 stories above McCormick Pl., VU touts 13,000 sq. ft. of indoor and outdoor activation areas including a karaoke room, boardroom, club bar and solarium bar. Designed for al fresco and indoor drinking, dining and lounging, the menu by Executive Chef Nolan Narut (Bar Cargo/Stefani Prime, The Windsor/Crosby’s Kitchen/Ella Elli, The Waldorf Astoria Hotel) will focus on chef-inspired, ingredient-driven and shareable, social plates. Sommelier John Williams will develop the locally sourced beverage program.

Loews Hotels & Co. Names Corporate Chef

Loews Hotels & Co. has promoted Olivier Gaupin to corporate chef. An eight-year veteran of Loews Hotels, Gaupin’s new role finds him elevating the company’s sustainability and sourcing of products, while also focusing on culinary leadership, developing new standards for recruiting, and creating the culinary direction for new and existing hotels. Gaupin will also oversee menu development and execute new food and beverage directives and initiatives.

Gaupin joined Loews Hotels in 2010 as opening executive chef of Loews Atlanta Hotel. In 2013, Gaupin was inducted into the Maitres Cuisiniers de France (Master Chef of France). He is one of only four chefs in Georgia and the only chef in the Loews Hotels & Co. portfolio to have received the honor.

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