DALLAS—The Sheraton Dallas Hotel, part of Marriott International, introduced five new food and beverage concepts as part of its ongoing multimillion-dollar renovation. Are you ready to dig in?
“The overall aesthetic of the five new F&B venues is welcoming, inviting, warm and inclusive. We welcome the community and the world,” said Ryan Littman, director of food and beverage, Sheraton Dallas Hotel. “Our philosophy is to hire the right and most talented people who want to work as a team for the greater good.”
At the forefront of Marriott’s evolution of the Sheraton Hotels & Resorts brand, this property is the largest hotel in downtown Dallas and will soon sport a new upgraded look to its public areas, guestrooms, and meeting and convention space.
The design strategy will reflect the brand’s overall ethos of community, collaboration and experiences. So, how does that translate into the food offerings? Littman noted the F&B team will offer more sharable plates and branch out into new dietary movements. “We want to be on and ahead of the industry trends,” he said.
Among the new F&B additions include the following:
Open Palette, which is about creating a memorable experience for guests and locals. Modern American cuisine will offer “bold, surprising spins on flavors” for breakfast, lunch and dinner.
Moka Pot is a coffee lounge serving up fresh roasted beans in an airy, modern space.
Draft Sports Bar and Lounge, formerly known as Draft Media Sports Bar, has reopened as a new concept with 12 local beers on tap, craft cocktails and a new menu. In addition, there are 25 televisions available to watch the big game.
The Parlor is a cocktail lounge offering unique craft cocktails and small bites.
Open Market is available for on-the-go guests, offering sandwiches, wraps, salads and other items made from scratch.
In terms of what you can expect from the new F&B concepts, Littman shared, “It’s exactly what you’d expect, except different. Fancy things will be pared down and plain things will be [spruced]up. Dishes are newly elevated with ingredients recombined.”
He added, “We were excited to be one of the early adopters of the Sheraton brand’s transformation vision. The brand realized that the heart and soul of a hotel is found in the lobby and public spaces. In our renovation, we knocked down walls, changed floor plans, and even removed an elevator in order to create a welcoming place for our community to gather.”