INTERNATIONAL REPORT—Influenced by an evolving foodie culture, hotels are stepping up their food and beverage game as travelers seek out memorable experiences where they dine. Here’s a look at what’s new:
Four Seasons Nevis
In Nevis, West Indies, the Four Seasons Resort Nevis is set to revamp two of its food and beverage outlets, as part of its multimillion-dollar enhancement project. The multi-phase renovation to the 350-acre resort kicks off this spring with a redesign of all 196 guestrooms and suites.
The current Neve will become EsQuilina, the resort’s new breakfast and dinner restaurant. In the mornings, EsQuilina will offer an interactive breakfast buffet with a vibrant presentation of sliced local fruit, housemade granola and organic yogurts. In the evenings, it will serve a Mediterranean-inspired menu, featuring a large crudo bar with raw seafood and charcuterie, fish grilled in a wood fire and more regional delights.
The existing Library Bar will be transformed into the Crowned Monkey Rhum Bar. In the evenings, the bar will offer cigars and cocktail service, highlighted by a large rum barrel program and rum tasting programs, as well as light bites and charcuterie.
Montage Los Cabos
Montage Los Cabos has revealed a new culinary team and restaurant concepts ahead of the resort’s opening this Friday in Los Cabos, Mexico.
Executive Chef Xavier Salomon will oversee all food and beverage programming across the resort including in-room dining, culinary partnerships and kitchen operations. Alexis Palacios has been appointed to executive chef of Mezcal, and Chef Victor Valencia will oversee culinary operations for Marea.
The resort’s signature restaurant, Mezcal, is a modern Mexican kitchen featuring reimagined interpretations of ancestral culinary traditions, serving breakfast and dinner. Specialties will include octopus tiradito, crispy pork belly taco and a traditional tamal de rajas.
Marea is a beachfront gathering place with views of the Sea of Cortez offering breakfast, lunch and dinner. By day, the Baja-inspired cuisine offers locally sourced ingredients and a menu that ranges from aguachile to the signature Marea burger. Marea by Night provides cuts of aged meats and seafood.
Elsewhere, Paletas is a contemporary marketplace featuring Mexican sweets, sundries, and coffees.
Suncoast Hotel and Casino
Suncoast Hotel and Casino has unveiled 90 Ninety Bar + Grill, a new contemporary American restaurant in Las Vegas. The neighborhood restaurant, named after its address located at 9090 Alta Dr., spans nearly 5,000 sq. ft.
The space has a deluxe bar, lounge space, main dining room accented by a stage for live musical performances, 14-seat private dining room and an outdoor patio with seating for both dining and relaxing.
Fusing seasonal ingredients and modern flavors, 90 Ninety Bar + Grill has a menu of mainstream and internationally recognizable offerings, as well as distinctive dishes.
Peacock Inn Hotel
In Princeton, NJ, the Peacock Inn Hotel has changed hands and is now owned by Genesis Hospitality Group. It is also a member of Choice Hotels’ Ascend Collection.
The property is a renovated 18th century colonial mansion with a storied past as a gathering place for great minds, including Albert Einstein and F. Scott Fitzgerald, according to the company. There are 16 individually designed guestrooms, each with its own personality.
The on-site Peacock Inn Restaurant closed on Jan. 1 and has reopened with Executive Chef Mark Valenza at the helm. He describes the revitalized menus as “American mosaic cooking,” with seasonal ingredients including locally farmed produce and aquaculture. Breakfast, lunch and dinner will be served, as well as a curated wine list and sparkling champagne bar.
Executive Hotel Vintage Court
Located within the Executive Hotel Vintage Court, the San Francisco Sports Grill & Bar offers 10 big-screen TVs to watch a variety of sports, and a shuffleboard table. A handcrafted locally sourced menu ranges from snacks and shareable plates to daily specials. A full bar is available with more than 12 beers on tap and a rotating list of local and international brews.