Food and beverage are some of the best—and most enjoyable—ways to get to know a place, but traveling for business doesn’t always allow for exploration outside the hotel meeting room. Flavor by Loews Hotels partners with local restaurants, breweries and artisans to bring their goods to guests and attendees.
LOEWS PHILADELPHIA HOTEL
La Colombe: Todd Carmichael and JP Iberti founded La Colombe on a simple premise: America Deserves Better Coffee. The first location opened in Rittenhouse Square in 1994.
Metropolitan Bakery makes its breads with all-natural starter and is a Philadelphia institution.
LOEWS REGENCY NEW YORK
Bon Vivant: Each petit four looks like a work of art. The recipe uses eggs from pasture-raised New York farms and buttercream flavored intensely with lavender buds, vanilla beans or lemon curd.
Brooklyn Gin: Made closely in the Hudson Valley, this handcrafted small-batch gin is good enough to drink on its own. Everything is made during a three-day process in one Christian Carl pot.
Olivella Bread: NYC’s resident pizza king is Naples, Italy-born Salvatore Olivella, who made a name for himself consulting with top NYC pizza spots. You can try two exclusive pizzas here: Truffle and Diavolo, both made with a charcoal crust.
Mah-Ze-Dahr: The name of this West Village bakery translates from Urdu to describe the essence, flavor and magic of food. The brown butter blondies and brioche doughnuts have become social media sensations in their own right.
The hotel also recently partnered with Sigmund’s Pretzels, Ess-aBagel and William Greenberg Desserts.
ALL ABOUT BOURBON
Bank & Bourbon at Loews Philadelphia Hotel features a barrel-aging program for house-aged liquors and cocktails under the guidance of experienced Bourbon Masters who can assist guests with pairing the right spirit with the right food. Bourbon’s caramel, vanilla and oak flavors pair well with many foods; chef Joe Thomas put careful consideration into the menu for this reason.
The restaurant carries Benjamin Franklin’s favorite milk punch cocktail (called Secret Knock), derived from Franklin’s own recipe he sent to a friend in Boston in the 1700s. Bank & Bourbon’s version—made with milk, green tea, whiskey and lemon juice— is served in brown glass apothecary bottles.
