Culinary Concepts: F&B Spaces Make Debuts

INTERNATIONAL REPORT—F&B leaders are bringing their passion and knowledge for cuisine to hotels across the globe. Here’s a look at the new spaces honoring global fare and design:

Wynn Las Vegas Set to Open Elio in March

Wynn Las Vegas will have a new restaurant concept, Elio, in partnership with Enrique Olvera, Daniela Soto-Innes and Santiago Perez of ATM Group. The international hospitality company behind restaurants Cosme and Atla in New York City and Pujol in Mexico City, will debut a social dining concept on March 19 that merges exquisite service and food in an energetic environment. The restaurant will occupy the space adjacent to Encore Beach Club and will showcase a thoughtful menu of recipes grounded in Mexico’s culinary traditions, infusing the nest regional and seasonal ingredients.

The Blake Hotel Transforms Rooftop Restaurant

High George, the rooftop restaurant and bar at The Blake Hotel has been transformed into a Winter Garden with a culinary adventure and experience for guests and patrons this season. RMS Companies, the owner of The Blake Hotel and award-wining chefs, Tyler Anderson and Ashley Flagg have designed a venue for guests to enjoy new winter dishes along with hot cocktails created by master mixologist and partner, Tim Cabral. The rooftop space is decorated with snow covered pine trees and branches, twinkling lights, cozy winter blankets and pillows, lanterns and candle-lit tables.

Kostali Opens at Chicago’s Gwen Hotel

Step inside Kostali and the rivieras of the Mediterranean feel that much closer. Inspired by the countries that hug the Mediterranean Sea, Kostali—“coastal” in Maltese—opened in the lobby of The Gwen, A Luxury Collection Hotel, offering a transportive experience in Chicago. The restaurant is a partnership between The Gwen and James Beard Award-winning chef Carrie Nahabedian, who along with her cousin, Michael Nahabedian, bring hospitality experience to the hotel in the landmark McGraw-Hill building on Michigan Ave. DiamondRock Hospitality Company is the ownership group for Kostali and The Gwen.

Manzanita Opens at the Sonesta Silicon Valley Hotel

The renovated Sonesta Silicon Valley has opened Manzanita, a table and bar concept that showcases Latin-Asian influences paired with the easy-going Californian lifestyle. The new restaurant has small and shareable plates that blend high-quality ingredients with spicy, bold flavors—all in a casual and welcoming atmosphere. Serving shared plates, snacks, to-go items, cocktails, and creative beverages, the menu draws inspiration from local agriculture and the cultures of the San Francisco Bay area. Chef Adam Ornellas will be at the helm at the new restaurant.

Sbe Opens EllaMia at the Mondrian Doha

Sbe has launched the second luxury coffee concept, EllaMia at Mondrian Doha. This announcement comes on the heels of the recent opening of the first EllaMia at the St Martins Lane Hotel in London’s Covent Garden. EllaMia will continue its international expansion in hotel and residential locations in markets like New York, Dubai and more than 20 locations expected globally by 2021. Offering a wide range of artisan coffee blends, teas, homemade sodas, green juices and smoothies, EllaMia’s menu brings a new and unique selection of drinks to the F&B scene in Qatar.

Grand Hotel d’Angkor Launches ‘1932’ Restaurant

Cambodia’s Grand Hotel d’Angkor unveiled a new fine-dining restaurant following its refurbishment. Named after the hotel’s year of opening, “1932,” the restaurant inherits the honor of being one of only two establishments in the country that is permitted to serve Royal Khmer Cuisine, the other being its sister Raffles Hotel Le Royal in Phnom Penh. These recipes were passed by royal decree to the hotels from the king’s own kitchen. Raffles Grand Hotel d’ Angkor’s Executive Chef is Angela Brown. Originally from Brisbane, Australia, she earned her chef stripes in a number of Sofitel kitchens around the world including London and Bangkok.