The newest concept to the Sheraton Austin Hotel at the Capitol, a Sheraton Hotels & Resorts property, backYARD at Waller Creek, soft opened during SXSW 2017 in Austin. backYARD is Austin's newest restaurant, bar, and outdoor venue downtown, offering American cuisines with Texas flavors, a spacious outdoor event space, and house-infused spirits.
A new gastro pub, Tin Cup, located at the Hilton Chicago/Oak Brook Hills Resort & Conference Center has officially opened its doors.
Formerly The Grille, the restaurant can hold 88 guests and now features a new menu and design.
"Tin Cup has that gathering place vibe, where friends can meet up to enjoy a freshly made salad or sandwich," says Brad Ott, director of operations. "There's a casual air about it, conducive to hoisting a cold one after a hard-day of work or a hard-played 18 holes."
Westin Hotels & Resorts and Wischermann Partners, Inc., announced the official dining concept for The Westin Jackson: Estelle Wine Bar & Bistro.
Located adjacent to the hotel, the bistro Twill feature modern American fare fused with European influences. During the day it is a café bar, which transitions into a hotspot at night.
While Hotel Becket in South Lake Tahoe opens its doors, it simultaneously debuts its Ten Crows restaurant, an Alabama-style restaurant dedicated to fire pit cooking.
Executive Chef Trent Bissell designed the menu, digging into his northern Alabama roots for ideas. Along with Alabama flavors, the restaurant incorporates Carolina, Creole and Cajun tastes.
“Growing up in the South, barbeque and smoking meats was always a passion and a hobby for me,” says Bissell. “I’m excited to bring my years of experience cooking authentic southern specialties to Lake Tahoe.”
Chris Flatt, an employee at Wynn Las Vegas’s Executive Vice President of Hotel Sales and Marketing, just earned an honorable placement on the 2016 Hospitality Sales and Marketing Association International’s list of the Top 25 Extraordinary Minds.
The Stella Hotel, located in Bryan-College Station, Texas, is slated to open in March 2017. The 180,000-square-foot property will offer retail, restaurant and outdoor options, along with a 5-acre lake and 2 miles of hiking and biking trails.
Designed by FAB studio and Design DMU, the new luxury hotel will combine a modern design with the traditional aesthetic of the Texas countryside. The 176-room hotel will also have modern, luxurious amenities, with views of the Texas landscape, to create a calm and relaxing experience for their guests.
Chef Doug Flicker of Esker Grove, the Walker Art Center’s new restaurant, has added mixologist Jon Olson, chef de cuisine T.J. Rawitzer and general manager Kim Tong to his team.
Olson is a well-known Twin Cities mixologist who has worked at La Belle Vie, Ice House and Bradstreet Crafthouse. In 2015, he won the local Iron Bartender competition. He and his friend, Adam Gorski are the co-founders of TRUEpenny, which hosts pop-up bars across the Twin Cities.
On Oct. 29, the 13th Annual Chefs United Dinner took place at the Inn at Woodloch in Hawley, Pa.
Bend, Oreg., will get its first Element by Westin hotel set to be constructed on Wall Street. Managed by InnSight Hotel Management Group, the hotel will be environmentally friendly.
The 100-room hotel will have a range of amenities, including keyless check-in, bicycles to borrow, in-room filtered water, eco-friendly operations, kitchens in every suite, free Wi-Fi, 24-hour fitness studio, saline pool, complimentary breakfast and daily evening receptions, and more.