9
22 HOTELS September 2015 www.hotelsmag.com W hen it comes to defining HOTELS’ 2015 Great Hotel Restaurants, what stands out most is a lack of definition. This year’s honorees share the expected commonalities such as menus featuring the highest-quality ingredi- ents, striking design details and service that goes beyond expectations. Yet in terms of specifics, the latest crop of out- standing F&B destinations serve every- thing from simply grilled local seafood to authentic Thai cuisine to incompa- rable sushi. Their spaces range from buildings filled with history to rooms that highlight the great outdoors, and while some exude a formal vibe, others take pride in their relaxed ambiance. Whatever the details, it is important to note that all this year’s winners have accomplished an impressive feat. “In a hugely competitive environment, with loads of excellent independent restau- rants, it is not easy to do a successful hotel restaurant,” notes MPS Puri, chief executive of Nira Hotels & Resorts and one of this year’s judges. “First and foremost, a great hotel restaurant has to be a great restaurant in and of itself,” adds New York City- based consultant Arlene Spiegel, who also judged this year’s entries. That emphasis on standalone great- ness is not new, but Geneva-based consultant and judge Stephane Bellon expands on the point and identifies a future goal for hotel F&B. “We have kept escaping the fact we were in hotels to create great restaurants,” Bellon says. “Now, I believe we will create great restaurants proud to be in a hotel. The greatest hotel restaurant doesn’t deny being in a hotel, but there is a sub- tle, balanced ballet between the two.” HOTELS and Villeroy & Boch are proud to continue the tradition of hon- oring these Great Hotel Restaurants. Whatever their menus or settings, this year’s Great Hotel Restaurants must stand out while complementing the broader hotel environment. by ANN BAGEL STORCK, MANAGING EDITOR El Farallon at The Resort at Pedregal in Cabo San Lucas, Mexico, serves a private dinner with the Sea of Cortez providing an impressive backdrop. crowd Apart from the

El Farallon at The resort at Pedregal in cabo San …El Farallon at The resort at Pedregal in cabo San Lucas, mexico, serves a private dinner with the Sea of cortez providing an impressive

  • Upload
    others

  • View
    3

  • Download
    0

Embed Size (px)

Citation preview

Page 1: El Farallon at The resort at Pedregal in cabo San …El Farallon at The resort at Pedregal in cabo San Lucas, mexico, serves a private dinner with the Sea of cortez providing an impressive

22 HOTELS September 2015 www.hotelsmag.com

When it comes to defining HOTELS’ 2015 Great Hotel Restaurants, what

stands out most is a lack of definition. This year’s honorees share the

expected commonalities such as menus featuring the highest-quality ingredi-ents, striking design details and service that goes beyond expectations. Yet in terms of specifics, the latest crop of out-standing F&B destinations serve every-thing from simply grilled local seafood to authentic Thai cuisine to incompa-rable sushi. Their spaces range from buildings filled with history to rooms

that highlight the great outdoors, and while some exude a formal vibe, others take pride in their relaxed ambiance.

Whatever the details, it is important to note that all this year’s winners have accomplished an impressive feat. “In a hugely competitive environment, with loads of excellent independent restau-rants, it is not easy to do a successful hotel restaurant,” notes MPS Puri, chief executive of Nira Hotels & Resorts and one of this year’s judges.

“First and foremost, a great hotel restaurant has to be a great restaurant in and of itself,” adds New York City-based consultant Arlene Spiegel, who

also judged this year’s entries. That emphasis on standalone great-

ness is not new, but Geneva-based consultant and judge Stephane Bellon expands on the point and identifies a future goal for hotel F&B. “We have kept escaping the fact we were in hotels to create great restaurants,” Bellon says. “Now, I believe we will create great restaurants proud to be in a hotel. The greatest hotel restaurant doesn’t deny being in a hotel, but there is a sub-tle, balanced ballet between the two.”

HOTELS and Villeroy & Boch are proud to continue the tradition of hon-oring these Great Hotel Restaurants.

Whatever their menus or settings, this year’s Great Hotel Restaurants must stand out while complementing the broader hotel environment.

by Ann BAgEL STOrck, mAnAging EdiTOr

El Farallon at The resort at Pedregal in cabo San Lucas,

mexico, serves a private dinner with the Sea of

cortez providing an impressive

backdrop.

crowdApart from the

Page 2: El Farallon at The resort at Pedregal in cabo San …El Farallon at The resort at Pedregal in cabo San Lucas, mexico, serves a private dinner with the Sea of cortez providing an impressive

www.hotelsmag.com September 2015 HOTELS 23

F&B: Great Hotel restaurants

Operated by a hotel (of any size and with or without a brand) or with minimal assistance from a consultant or celebrity chef

Meets its intent (if it is called a steakhouse, it must not be all-Italian)

Busy, with outside as well as in-house diners

“Suitable” (a bistro should not try to be Michelin three-star establishment) welcome, service, food, drink, décor, lighting and noise level

Great overall ambience and experience

Value for the price A viable investment concern Prompts diners to return Winners from the past three

years not eligible

Average dinner check: US$81Menu focus: Modern, high-end sushi, sashimi and bentoSignature dishes: Sushi items includ-ing gravlax, scallops and grilled beef; a

bento box for lunch featuring a two-tier wooden box served on a custom tray

Standout design features: Japanese design firm Tofu Inc. designed 88 Sushi Bento Bar to embody the spirit of Japan.

Located in the steel cocoon above Andaz Lounge, the restau-rant features two striking paintings — “Crane,” which represents good luck and happiness, and a depiction of the Jin Li fish, which

represents success.

What makes it great: 88 Sushi Bento Bar combines cool and clever design, exquisite food and amazing attention to detail to seamlessly deliver a great experience.

88 Sushi Bento BarAndaz Xintiandi, Shanghai

Executive chef: Takayuki Takeda

Year opened: 2015Meals served:

Lunch and dinnerSeats: 43

?RestaurantGreat Hotel

What makes a

THiS YEAr’S HOnOrEES WErE cHOSEn bASEd On THE fOLLOWing criTEriA:

for signature dishes from this year’s great Hotel restaurants, visit hotelsm.ag/2015greatHotelrestaurants

Page 3: El Farallon at The resort at Pedregal in cabo San …El Farallon at The resort at Pedregal in cabo San Lucas, mexico, serves a private dinner with the Sea of cortez providing an impressive

24 HOTELS September 2015 www.hotelsmag.com

F&B: Great Hotel restaurants

Average din-ner check: US$93-US$156 (including drinks) Menu focus: Contemporary, ingre-dient-focused cooking with an underlying

American accentSignature dishes: Chargrilled Iberico pork; crab-stuffed doughnutsStandout design features: The restaurant, with its

large open kitchen, is at the heart of Chiltern Firehouse. The former fire car-riage entrances of the restaurant open onto the restored double-wide sidewalk.

What makes it great: Chiltern Firehouse marries old with new and Hollywood with London tradition. The look is great, and the food and service is equally impressive.

Chiltern Firehouse RestaurantChiltern Firehouse London

Executive chef: Nuno MendesYear opened: 2014Meals served: Breakfast, lunch, dinner and weekend brunchSeats: 124

Average dinner check: US$50 (food only)Menu focus: Fresh fish caught daily from local watersSignature dishes: Whatever seafood is

caught fresh that day grilled simplyStandout design features: El Farallon is characterized by its al fresco setting overlooking the Sea of Cortez. New in

2015 is the picturesque Champagne Terrace, which allows guests to explore and discover champagne.

What makes it great: With its dramatic setting next to the

Sea of Cortez as well as a bounty of fresh local fish displayed on ice and grilled over charcoal, El Farallon promises a truly world-class dining experience.

El FarallonThe Resort at Pedregal Cabo San Lucas, Mexico

Executive chef: Yvan Mucharraz

Year opened: 2009Meals served: Dinner

Seats: 90

Page 4: El Farallon at The resort at Pedregal in cabo San …El Farallon at The resort at Pedregal in cabo San Lucas, mexico, serves a private dinner with the Sea of cortez providing an impressive

CONGRATULATIONSVilleroy & Boch salutes the 10 Great Hotel Restaurant Award Winners 2015

Villeroy & Boch Tableware Division3A South Middlesex AvenueMonroe Twp., NJ 08831Tel.: + (1) 609 578 4300Fax: + (1) 609 655 2405E-mail: [email protected]

www.villeroy-boch.com/hotel

88 SUSHI BENTO BARAndaz Xintiandi, Shanghai, China

ASIATEMandarin Oriental, New York, USA

CAFÉ GRAY DELUXEThe Upper House, Hong Kong, China

CHILTERN FIREHOUSEHotel Chiltern Firehouse, London, UK

EL FARALLONThe Resort at Pedregal, Cabo San Lucas, Mexico

LACUNA BISTROThe Maslow Hotel, Sandton, South Africa

NAHMMetropolitan by Como, Bangkok, Thailand

RESTAURANT VINKELESThe Dylan, Amsterdam, Netherlands

SIERRA MARPost Ranch Inn, Big Sur, California, USA

ZIJIN MANSIONWaldorf Astoria, Beijing, China

Page 5: El Farallon at The resort at Pedregal in cabo San …El Farallon at The resort at Pedregal in cabo San Lucas, mexico, serves a private dinner with the Sea of cortez providing an impressive

26 HOTELS September 2015 www.hotelsmag.com

F&B: Great Hotel restaurants

Average dinner check: US$180Menu focus: Inquisitive, seasonal creations focused on a sense of place and the culture of Big Sur

Signature dishes: Local red abalone in preparations including an abalone-miso broth poured over hot jade stones and a classic-style heirloom tomato-abalone doree with brown butter, Meyer lemon and basil

Standout design fea-tures: The restaurant sits atop the cliffs of Big Sur, overlooking the Pacific Ocean. Guests approaching Sierra Mar are greeted

by the restaurant’s liv-ing roof, which merges into the cliffs. Its artistically sculptured interior architecture provides an infinite vista, embracing the coastline and its surrounding natural landscape. Floor-to-ceiling windows bring the outdoors in, and a contemporary palette of wood, slate and steel reflect the changes in weather and time of day.

What makes it great: The room is nothing less than stunning, and the food perfectly echoes the romance of Big Sur while still retaining a laid-back vibe.

Sierra Mar

Post Ranch Inn Big Sur, California

Zijin MansionWaldorf Astoria Beijing

Executive chef: John Cox

Year opened: 1992Meals served:

Lunch and dinnerSeats: 50

Average dinner check: US$72Menu focus: CantoneseSignature dishes: Diced spicy Wagyu Beef; crispy rice in tomato seafood broth; Cantonese-style suckling pigStandout design features:

Zijin Mansion showcases decorations with a tra-ditional Chinese pattern and a persimmon color scheme. Canary paintings bring in the beauty of spring blossoms, summer shades, autumn leaves and winter snows. Legle design

plates and red sandalwood chopsticks are custom-made while French-designed por-celain represents the blend of East and West.

What makes it great: Old and new come together in cuisine and design in a distinctive way.

Executive chef: Menex CheungYear opened: 2014Meals served: Lunch and dinnerSeats: 114

Page 6: El Farallon at The resort at Pedregal in cabo San …El Farallon at The resort at Pedregal in cabo San Lucas, mexico, serves a private dinner with the Sea of cortez providing an impressive

Average dinner check: US$164-US$175Menu focus: French cuisine with a mixture of classic and contem-porary stylesSignature dishes: Anjou Pigeon Imperial with five spices, young carrots, horseradish and a sauce made with the bird’s bones and dried apricots; Japanese Joshu Wagyu Gunma A5 beef with pointed cabbage, Jerusalem artichoke, Shimeji mushrooms, jus of dashi vinegar and fermented garlic

Standout design features: Restaurant Vinkeles is set in a sunken dining room surrounded by original 18th-century ovens that once served as a bakery for the Catholic Poor People’s Office. The restaurant also offers a beautiful view into The Dylan’s secluded garden.

What makes it great: Restaurant Vinkeles combines all the attributes of any great restaurant: thought-through design, won-derful food and great hospitality. It just hap-pens to be in a hotel.

Restaurant VinkelesThe DylanAmsterdam

… s t a y i n g a h e a d !

M A D E B Y

For more information visit us at www.scholl-gastro.de … excellent quality always

1945 – 201570 years competence in commercial kitchen equipment and brand leaderin induction technique

17ineqin

Top Hotel Star Award 2015Hot or cold combiplate table top: Silver-Winner

in category flexibility

ToToTHta

in

Buffet-heat lampBuffet-heat lamp with 250 W infrared lampin 3 different colours

Carving stationCarving station made of chrome nickel steel, digital adjust able from 30 – 100 °C

3 different colours:white, black and gold

SCHOLL Apparatebau GmbH & Co. KGZinhainer Weg 4 · D-56470 Bad MarienbergPhone: +49(0)2661/98 [email protected]

astrtrt oror .dededFoFoF roro mororo erer inini fofof roro mrmr atitit oioi nono viviv sisi isis titi ususu at www.w.w schchc ololo llll -l-l g-g- agaga

70YEARS

host, Milano23.–27.10. 2015Stand D02 E03 Pav 05 Fiera Milano RHO

ho23StPaFi

visit us …

Scholl_Anzeige_Hotels_September_2015_Scholl 28.07.15 11:08 Seite 1

Executive chef: Dennis Kuipers

Year opened: 2007Meals served:

DinnerSeats: 29

Page 7: El Farallon at The resort at Pedregal in cabo San …El Farallon at The resort at Pedregal in cabo San Lucas, mexico, serves a private dinner with the Sea of cortez providing an impressive

28 HOTELS September 2015 www.hotelsmag.com

F&B: Great Hotel restaurants

Average dinner check: US$250 (tasting menu with wine pairings)Menu focus: Contemporary cuisine inspired by farm-fresh, seasonal flavors and accented with artistic touchesSignature dishes:

Seared Hudson Valley foie gras with hickory broth, strawberry umeboshi and smoked duck; Maine lobster with escargot, Meyer lemon and vanilla-scented carrots

Standout design features: Redesigned in 2014 by HOK, the

restaurant offers floor-to-ceiling win-dows with panoramic views. Asiate’s new color scheme reflects the urban surround-ings and the hotel’s Asian heritage with a look inspired by exotic orchids. Art installations in the

main dining area complement the ceil-ing sculpture, Central Park Trees.

What makes it great: A stylish and welcoming setting is complemented by an innovative menu that appeals to both guests and locals.

AsiateMandarin Oriental, New York New York City

Executive chef: Christian PratschYear opened: 2004Meals served: Breakfast, lunch, dinner and weekend brunchSeats: 90

Average dinner check: US$100-US$200Menu focus: Seasonal, modern European classics with Asian and American influences and a focus on utilizing local, organic produce

Signature dishes: Steak tartar; grilled sea bass with green olives, olive oil, thyme and rosemaryStandout design features: Designed by Hong Kong architect Andre Fu, the décor uses

woods and marbles along with a neutral color palette. The ambiance is bright and open with stunning views of the city and Victoria Harbor for a relaxed and intimate experience.

What makes it great: The modern yet classic setting teams with impeccable service and food to make Café Gray Deluxe perfect for a power breakfast, business lunch, romantic dinner or late-night drink.

Executive chef: Gray KunzYear opened: 2009

Meals served: Breakfast, lunch, weekend brunch, afternoon tea,

early supper and dinnerSeats: 100

Café Gray Deluxe The Upper House Hong Kong

Page 8: El Farallon at The resort at Pedregal in cabo San …El Farallon at The resort at Pedregal in cabo San Lucas, mexico, serves a private dinner with the Sea of cortez providing an impressive

Average dinner check: US$20-US$22Menu focus: Fresh ingredients thought-fully combined with classical French and Asian influences

Signature dishes: South African Wagyu beef; assiette of lambstandout design features: With timber-clad pillars and grid chandeliers dominating the space,

the color aesthetic is reflected in the artwork, upholstery, curtains and carpet — aubergine in the bar, pistachio in the restaurant and indigo in the lobby.

What makes it great: Generously portioned local cuisine show-cases bold flavors and is complemented by a strong wine list featuring many South African selections.

COFFEE PERFECTION

IN EVERYCUP

Melitta® Cafi na® XT 6

Melitta Professional Coffee Solutionswww.melitta-professional.de

EXPERIENCE THE MELITTA® CAFINA® XT6 LIVE:

H O S T23.- 27. OCTOBER 2015, MILAN

HALL 24, BOOTH E28 / F27

Lacuna Bistro

The Maslow Hotel Sandton, South Africa

Executive chef: Jason Millar

Year opened: 2013Meals served: Breakfast,

lunch and dinnerSeats: 200

Page 9: El Farallon at The resort at Pedregal in cabo San …El Farallon at The resort at Pedregal in cabo San Lucas, mexico, serves a private dinner with the Sea of cortez providing an impressive

30 HOTELS September 2015 www.hotelsmag.com

F&B: Great Hotel restaurants

Average dinner check: US$73Menu focus: Authentic Thai cuisine with intense flavors and locally sourced ingredientsSignature dishes: Coconut and tur-meric curry of blue swimmer crab with

Calamansi lime; geng gati of crushed prawns with turmeric and coconut cream

Standout design features: Designed by Japanese interior architect Koichiro Ikebuchi, Nahm fea-tures natural wood, screens for privacy

and warm oranges and browns with shimmering bronze plates. The restaurant is steeped in natural light during the day and in the evening glows with the soft mood lighting of the nearby outdoor pool.

What makes it great:

Nahm elevates Thai cuisine and showcases some of the best ingredients from around the country. Paired with a sophis-ticated dining room and professional staff, Nahm makes for an unforgettable dining experience.

NahmMetropolitan by Como Bangkok

Executive chef: David ThompsonYear opened: 2010Meals served: Weekday lunch and dinner dailySeats: 112

judgesthe This year’s Great Hotel Restaurants were selected by 14 judges from around the world:

Frank Ansel, independent winemaker, Argentina

Rory Bevins, La Bottega USA, New York City

Mary Gostelow, journalist, Tincleton, England

Bob Puccini, The Puccini Group, San Francisco

Tiffany Dowd, Luxe Social Media, Boston

Ed Ng, AB Concept, Hong Kong and Bangkok

Guy Rigby, Four Seasons Hotels and Resorts, Toronto

Elizabeth Blau, Blau & Associates, Las Vegas

Philip Mahoney, Carlson Rezidor Hotel Group, Brussels

MPS Puri, Nira Hotels & Resorts, London

Arlene Spiegel, Arlene Spiegel & Associates, New York City

Stephane Bellon, Studionomie, Geneva

Jean-Luc Fourrier, JLF+ associates, Dubai

John Nielsen, Les Roches Jin Jiang Hotel School, Shanghai