ASHEVILLE, NC—McKibbon Hospitality and Peter and Martha Pollay have agreed to partner on several new dining concepts here. The Pollays, who own Posana restaurant downtown, will contribute to two of McKibbon’s hotel projects currently under construction.
They will act as culinary consultants for McKibbon on its AC Hotel Asheville Downtown and will collaborate with McKibbon on the mixed-use project being developed at the site of the former BB&T building.
The AC Hotel is set to open later this year, and the mixed-use project at the site of the former BB&T building, which John McKibbon is developing with Glenn W. Wilcox Sr., will open in 2018 and include a boutique hotel, condominiums, parking and retail space for lease.
“Peter and Martha are true industry experts who will be an integral part of helping us implement carefully crafted food and beverage offerings that will create unique experiences at both properties. This partnership is an important step for McKibbon as we grow our lifestyle hotel division, which focuses on implementing customized programs for guests and locals, while incorporating the surrounding local culture into each hotel,” said John McKibbon, chairman of McKibbon Hospitality.
The Pollays will work closely with McKibbon on the AC Hotel’s F&B program, which will include consulting on menu items for its rooftop restaurant and bar, Capella on 9; the training of all F&B staff; and recommendations for catering and special events.
For the mixed-use project being developed at the site of the former BB&T building, the Posana owners will partner directly with McKibbon on two independent restaurants as well as menus for special events and in-room dining.
The first restaurant, located in the Northeast corner of the site, will be a fine dining concept, offering breakfast, lunch and dinner. It will be Mediterranean-focused with global influences offering house-made pastas and large shareable plates. It will open at the same time as the boutique hotel that is part of the project, and the second restaurant is slated to open a few months after the hotel opening in the Southeast corner of the building. Details for the second restaurant concept will be announced at a later date.
As with Posana, all three restaurant concepts will be committed to local sourcing and the use of seasonable, sustainable ingredients.