KAMALIWIRE

TOP 10 ROOFTOP BARS

Tue, 19 Mar 2013 12:07:41 -0400

Soho House

Le Bain

Wythe Hotel

PhD

Gansevoort Park

Catch

230 Fifth

The DL

ink48

A Glimpse Inside The Fourth, The Hyatt Union Square’s Brasserie

Tue, 05 Mar 2013 12:02:38 -0500

Here’s a peak inside the “all-day American brasserie” that the operators of Tocqueville and 15 East are opening on the ground floor of the long delayed Hyatt Union Square.

Named after Paris’s Fourth Arrondissement (and located on Fourth Avenue), The Fourth will occupy one of the city’s legendary nightlife spaces: 76 East 13th Street has held The Cat Club, The Grand, Spa, and Plaid. According to the Hyatt’s Website, the 100-seat room will boast “a café with a European style espresso and wine bar, a 24-seat communal bar and dining space, and a 45-seat full-service formal dining area.”

The menu will consist of “traditional brasserie fare with a modern American interpretation: upscale fare with a continental flair.” The wine program will be overseen by Roger Dagorn, the highly decorated Master Sommelier from Chanterelle, Tocqueville and 15 East, and the cafe will have its own private-label coffee.

The hotel will also open with a cocktail spot, Singl Lounge.

A glimpse through the construction paper shows the place is putting its 30-foot ceilings to use, via some sort of wacky installation (are those bed frames?) suspended above the bar.

According to its Website, the hotel will open April 31.

Source: {The Local East Village}

Photo

Tue, 26 Feb 2013 21:29:00 -0500

The Launch of The Chef Agency!

Holly Ramer, Elyse Mamiye, Matthew Strombelline, Francois Payard, Fernanda, Josh Ozersky

Lizzie Morgan, Michele Kamali, Ben Leventhal , Steven Kamali

Lena Sotnick + Francois Payard

Michael Hewitt + Lena Sotnick - The Chef Agency

Dana Hagendorf

RFP: Hudson River Park, Pier 62: Outdoor Restaurant and Beer Garden

Mon, 18 Feb 2013 14:23:50 -0500

RFP: Hudson River Park, Pier 62: Outdoor Restaurant and Beer Garden

New York, NY – February 4, 2013 Midtown Manhattan’s Garment District will be welcoming a...

Tue, 05 Feb 2013 12:27:41 -0500

New York, NY – February 4, 2013

Midtown Manhattan’s Garment District will be welcoming a new-build, luxury hotel next year on West 38^th Street, between Fifth and Sixth Avenues. The ARCHER^sm Hotel, a 21-story property that will be home to 180 guestrooms, a chef-driven restaurant and a rooftop bar, is being thoughtfully designed with industrial touches of the neighborhood’s heritage, from exposed brick and steel to butcher-block flooring. Upon entering the lobby, eclectic elegance comes into play with a custom-designed and curated furniture collection, coupled with an art consultant’s hand-picked pieces for this boutique hotel.

Bringing ARCHER to life is owner and developer LodgeWorks, Partners L.P., a privately-held hotel development and management company with a rich history in noteworthy openings, with architectural direction and design under the detail-oriented eyes of Glen Coben of Glen and Company, based in Manhattan. “ARCHER is not just a hotel; it’s a personality, an eclectic way of being, a welcoming residence, if you will,” said Cheryl Gilliam, VP brands & marketing for LodgeWorks. “Guests are meant to feel as if they are entering a home in many ways, yet it is unlike any other. It’s a warm, welcoming place that is dotted with Chesterfield-style sofas, vibrant art, exposed brick and elegant wood-paneled millwork. It’s a place that might have been here before, timeless in some ways, yet of today in many more; it’s a new American classic.”

One of the most telling details of the residential-minded design is the quartet of design palettes for the guestrooms. “In a home you would not create each and every bedroom to be identical,” said Coben. “The same thought process held true as we developed ARCHER’s guestrooms; there’s a certain charm and beauty in the randomness of your stay,” he explained. There is an element of guestroom roulette, as travelers will not know which of the four room types they will get. This is thought to be an unprecedented design move in a property this size. Custom drapery, the headboard, ottoman, throw pillow and blanket will vary within the four designs. The ARCHER rooms, 22 in total, will have additional distinctions with wood floors and an exposed brick wall at the head of the bed. ARCHER will have one signature suite that is in its final design phase at the moment.

In the coming months the culinary program of the restaurant and rooftop bar, with panoramic views of the city, will be unveiled. The components of which were carefully curated and guided by STEVEN KAMALI HOSPITALITY. The restaurant will soon have a face and a name of an A-list Celebrity Chef who is widely known and respected!

ARCHER’s other amenities and services will include an on-site fitness room, storied-retail selections from local artisans available to take home, a concierge, complimentary iMac use with printing available, nightly turndown service, complimentary newspapers and 100% smoke-free environment.

In March of this year model rooms will be completed and final design details revealed. For more information, and updates as ARCHER evolves, visit www.archerhotel.com.

LODGEWORKS

LodgeWorks, L.P., is a privately held hotel development and management company with a rich history as hospitality brand innovators, industry-leading guest satisfaction, sophisticated development acumen and an experienced team that has successfully collaborated for more than 28 years. Among recent developments, the company has sold a portfolio of assets to Hyatt Hotels Corporation. LodgeWorks continues to own, franchise and/or manage a portfolio of branded hotels including Hotel Sierra®, HYATT house®, Hyatt Place®, Aloft®, Hawthorn Suites®, and Hilton Garden Inn®. The company is developing two new hotels in New York; ARCHER, an independent boutique hotel in Manhattan and a Hampton Inn® in Brooklyn. For more information, please visit www.lodgeworks.com.

What’s Hot: Halkin by COMO brings F&B "dream" to London

Thu, 10 Jan 2013 12:28:05 -0500

Next month, The Halkin by COMO in London will open a new restaurant from the team behind Spain’s Arzak, which holds three Michelin stars.

Ametsa with Arzak Instruction will serve new Basque cuisine featuring fresh, locally sourced and organic ingredients. Elena Arzak, Juan Mari Arzak, Mikel Sorazu, Igor Zalakain and Xabier Gutierrez will run Ametsa, which translates to “dream.”

(left to right): Xabier Gutierrez, Mikel Sorazu, Elena Arzak, Igor Zalakain and Juan Mari Arzak

AB Rogers is designing the interiors to blend Basque heritage with contemporary design.

Ametsa will replace nahm, the Thai restaurant that’s been at The Halkin since 2000. Nahm Chef David Thompson will continue to cook at the second nahm location, with Metropolitan by COMO, Bangkok.

This lobster dish is indicative of what diners may be served at Ametsa.

(Source: HotelsMag.com)

20 Most Anticipated Hotel Openings of 2013

Tue, 11 Dec 2012 14:06:46 -0500

United States
The Quin Hotel, New York
New York City’s historic 57th Street Buckingham Hotel—built in 1929 and frequented by musical legends like pianist/composer Ignacy Jan Paderewski and Metropolitan Opera greats Giuseppe De Luca and Giovanni Martinelli—will be restored as The Quin Hotel. The 18-story gem is to open February 2013 and aims to capitalize on its artistic heritage and its location, which is within walking distance of cultural hotspots like Carnegie Hall, the Museum of Modern Art and the 57th Street gallery district. The hotel will have 200 rooms, an art gallery featuring works by Irish painter Patrick Graham, an American eatery, a spa partner and a business center.

Capella Washington D.C., Georgetown
Washington, D.C. visitors will soon be able to check in to this new luxury Georgetown hotel opening February 2013. Located on the C&O Canal and near Rock Creek Park, Georgetown University and the Kennedy Center, the hotel will have 49 guest rooms and 12 suites, each with a dedicated personal assistant available 24/7 to take care of tasks such as airport transportation and setting up private museum tours. Other highlights: a rooftop infinity pool and the tastefully decorated Capella Living Room—also staffed with a personal assistant—where you can relax near the two-story onyx fireplace and have a refreshment or two.

Salamander Resort & Spa, Middleburg, Va.
Set on 340 acres in the picturesque countryside of Virginia’s Loudoun County (just an hour from Washington, D.C.), the Salamander Resort & Spa is slated to open in August 2013. The sprawling resort will include an equestrian center and 22-stall stable (for those who want to bring along their horses), a 23,000-square-foot spa with “treehouse” treatment rooms overlooking the woods and nearby stream, and indoor and outdoor event spaces, including a 100-year-old restored barn. An equestrian-themed restaurant with wine bar and terrace boasting views of Virginia’s wine country will serve Virginia Piedmont-influenced cuisine.

The Langham, Chicago

Chicago’s riverfront Mies van der Rohe building—the last high-rise designed by the late architect—will soon house a glamorous hotel. The Langham, Chicago, set to open in summer 2013, will include 320 luxe guest rooms, a 9,000-square-foot spa and 20,000 square feet of meeting space. The 52-story River North structure, which was put on the National Register for Historic Places in 2010, will include a Palm Court restaurant with afternoon tea service and access to the river jetty for hotel guests who’d like go for a quick cruise.

El Encanto, Santa Barbara, Calif.
This peaceful escape (now part of the Orient-Express Hotels portfolio) is set among the hills overlooking the Pacific and will be restored to its original elegance by its scheduled opening in March 2013. Many of El Encanto’s 92 California-style bungalows will include in-room fireplaces and private terraces with views of the resort’s seven acres of gardens, Santa Barbara and the Pacific Ocean. A personal concierge will connect guests with special requests—perhaps a candlelit dinner for two? The hotel’s close proximity to Northern California’s wineries and art galleries will likely make it an ideal location to spend a long weekend.

Latin America
Waldorf Astoria Panama
Waldorf Astoria’s first Latin American resort, Waldorf Astoria Panama, will open in March 2013. The 130-room hotel sits in the trendy Calle Uruguay neighborhood, just 15 minutes from Marcos A. Gelabert International Airport and within walking distance of the sprawling La Cinta Costera park. Hotel highlights include a 2,500-square-foot spa, outdoor pool, 1,200-square-foot fitness center and four hotspots to grab a bite or a tropical cocktail: a sushi bar, an American- and French-cuisine brasserie, a lobby bar, and a terrace and pool bar.

Four Seasons Hotel Lion Palace St. Petersburg
Expected to open in spring 2013, Four Seasons Hotel Lion Palace St. Petersburg is a restored palace once home to a Russian princess. The hotel’s grand marble staircase is accented with gold and bronze molding, painstakingly returned to its 1820s glory using the original architectural drawings as a reference. One of the palace’s former courtyards is now the glassed-in Tea Lounge, which will serve breakfast, tea and light dinner. Guests will also be able to dine on Italian cuisine at Percorso, Asian cuisine at Sintoho, or have a glass of cognac at Xander bar. A four-level luxury spa with an enclosed rooftop pool and several treatment rooms is also in the works.

The London Edition
The 177-year-old Berners Hotel in London’s Fitzrovia district will soon be transformed into a swanky Edition Hotel, the boutique brand owned by Marriott International and headed up by hotelier extraordinaire Ian Schrager. The company is keeping details about the new London hotel confidential, but if it’s anything like The Istanbul Edition, which opened in 2011, it will include stylish, high-tech rooms, a luxe spa and top-notch dining. The luxury lifestyle brand is set to have six hotels by 2015—Miami is up next, and is slated to open fourth quarter 2013.

Shangri-La Hotel, at The Shard, London
Only a hotel in a towering glass spire could offer views like these. The Shard (designed by renowned architect Renzo Piano and now the tallest building in Western Europe) is soon to be home to Shangri-La Hotel, at The Shard, London, which will boast 185 deluxe guest rooms and 17 suites with incredible views of the city. Guest rooms will include signature beds that use patented body-contouring technology, LCD TVs and hi-fi equipment. The hotel’s café will feature numerous cooking stations serving cuisine from around the world. And let’s not forget the indoor infinity pool and fitness center with unrivaled panoramic views of the London skyline.

The Peninsula Paris
The Hong Kong-based Peninsula Hotels group makes its European debut with The Peninsula Paris in late 2013. Rather than erecting a new building, the Paris hotel will occupy a century-old structure—a Beaux-Arts gem constructed in 1908 that once housed the Majestic Hotel. The luxe hotel group is taking great measures to ensure the building is restored to its original grandeur and that it blends seamlessly with the existing Parisian architecture in the posh 16th arrondissement. Once complete, it will house 200 guest rooms and a spa on the enviable Avenue Kléber near the iconic Champs-Élysées.

Shangri-La Bosphorus, Istanbul
Shangri-La Bosphorus, Istanbul will be the luxury hotel brand’s first in Turkey when in opens in the first quarter of 2013. The hotel sits on the shore of the Bosphorus Strait in the Besiktas district near the Dolmabahce Palace, and will be the second tallest building on the coastline when completed. Shangri-La Bosphorus, Istanbul’s186 guest rooms—which include 17 suites with sea views—will have a contemporary design scheme with Asian touches. Both Western and Asian cuisine will be offered at the hotel restaurant, and afternoon tea and tapas will be served in the Lobby Lounge, which includes a tea lounge, bar and outdoor terrace. CHI, The Spa at Shangri-La will specialize in Chinese healing therapies and will have two hammams.

Asia
Mandarin Oriental Pudong, Shanghai
The sleek Mandarin Oriental Pudong, Shanghai opens in March 2013, and sits on the banks of Shanghai’s Huangpu River among the financial district’s towering skyscrapers. Throughout the sleek high-rise, you’ll find the warm hues and modern furnishings for which the luxury hotel group is known. The hotel will include 318 spacious guest rooms and 44 suites, including one duplex suite and an 8,481-square-foot presidential suite, as well as 210 apartment units—serviced by the hotel—with panoramic views of the river. Mandarin Oriental Pudong, Shanghai will also have six different dining venues (one serving fine Chinese cuisine), an indoor pool with plush loungers and a 13-treatment room spa.

The PuSen Forest Retreat and Spa, Shaoxing, China
One of the more unique getaways to debut in 2013, The PuSen Forest Retreat and Spa will be made up of 50 meticulously restored Zhejiang Province homes, all between 200 and 400 years old. These gorgeous Chinese villas, decorated with elaborate carvings, are tucked into the lush mountain forests of Shaoxing prefecture. When the remote retreat opens in the second quarter of 2013, guests can book villas (some with private pools), dine at two on-site restaurants and get treatments at the relaxing spa.

Regent Bali
Regent Bali is an exotic retreat in the Sanur district and is set to open in June 2013. The resort promises to be a serene tropical escape with 10 acres of lush Balinese-style gardens and 656 feet of golden sandy beach. It has one sprawling beachfront villa with a private pool, a hot tub, and its own spa treatment room (with a steam room no less). But most guests will find themselves in one of the hotel’s 94 suites, which aren’t too shabby either—each has butler service, traditional Balinese décor and gorgeous views of either the gardens or the island of Nusa Lembongan and the Indian Ocean.

Rosewood Beijing
The 279-room Rosewood Beijing, opening summer 2013 in the Chaoyang business district, will have unusually large rooms—the average size is 538 square feet—rivaling a luxury Beijing apartment, with walk-in closets, spacious bathrooms, window seats, muted Asian-style décor and natural finishes. Would-be guests can expect a spa (with five overnight spa suites), yoga studio, indoor pool and gym; nearly 33,000 square feet of space for meetings and events (including an 8,249-square-foot ballroom with an outdoor garden); and seven restaurants and bars featuring international cuisine.

Cheval Blanc Randheli, Maldives
Sprawled out on a remote island in Maldives’ Noonu Atoll, Cheval Blanc Randheli (part of LVMH’s luxe hotel portfolio) will be nothing short of extravagant when it opens next summer. The 45 airy loft-style villas—some set on the white-sand beach, others on stilts over turquoise waters—feature private infinity pools, impeccably appointed interiors and jaw-dropping views of the surrounding lagoon. Guests will be able to unwind in the Cheval Blanc Spa and take advantage of the island locale with a fleet of traditional dhoni boats (Maldivian fishing boats) specially crafted for Cheval Blanc. The idyllic retreat will also include four restaurants, ranging from fine dining to a fish market, as well as cigar and wine cellars.

Africa and the Middle East

The St. Regis Abu Dhabi
The St. Regis Abu Dhabi will have 283 luxe rooms, including 55 over-the-top suites when it opens in February 2013. It will occupy 16 floors (starting at the 33rd) in one of the two swanky Nation Towers high-rises on the Abu Dhabi Corniche. The sleek, modern towers are linked by a 656-foot-high sky bridge that will house the hotel’s most lavish guest suite: the three-bedroom, 11,679-square-foot Abu Dhabi Suite, which will not only have unparalleled 360-degree views of the Arabian Gulf and the city’s skyline, but its own movie theater, gym and private spa, too. The suite comes with 24-karat gold leaf and shimmering crystal accents, leather-tiled and velvet-upholstered walls, and a grand staircase that leads to the master bedroom. Guests will be able to choose from more than 10 eateries and bars, including Rhodes 44, named for its famed chef Gary Rhodes.

The Ritz-Carlton Abu Dhabi, Grand Canal
Already accepting reservations for March 2013, The Ritz-Carlton Abu Dhabi, Grand Canal will debut with a private beach, a palatial 17,222-square-foot outdoor pool, European-inspired gardens and Renaissance architecture reminiscent of 15th- to 17th-century Venice. Guests can check in to one of the hotel’s 87 one- and two-bedroom villas—each with an outdoor terrace overlooking the Grand Mosque (the largest in the UAE)—or opt for one of its 447 resort-style suites and guest rooms. The 21,500-square-foot spa will appeal to both men and women, with a hammam, steam room, salon, fitness center, outdoor plunge pools and 15 treatment rooms.

Mahali Mzuri, Kenya
In 2013, Sir Richard Branson’s exclusive Virgin Limited Edition collection of retreats welcomes a new member: Mahali Mzuri, a minimal-footprint safari camp in Kenya’s Motorogi Conversancy just north of the Maasai Mara National Reserve. The eco-friendly retreat will include 12 luxury canvas tents perched on platforms, each with a bedroom, sitting room, in-suite bathroom and, most importantly, a terrace with sweeping views of the landscape and its intriguing wildlife—think lions, giraffes and wildebeests. The lavish camp will offer daily game drives and guided walks in the Motorogi and Olare Orok Conservancies, plus the opportunity to tour the local village to learn more about the Maasai people.

The Ritz-Carlton, Herzliya, Israel
The Ritz-Carlton is making its Israeli debut in 2013 with The Ritz-Carlton, Herzliya, a coastal resort overlooking the Mediterranean Sea. The seaside getaway (the first ever kosher Ritz-Carlton, complete with a synagogue, kosher kitchens and Shabbat elevators) is centrally located—just 15 minutes from Tel Aviv and an hour from Jerusalem. Decorated in calming shades of gold and blue, the 197 luxury guest rooms—including 82 studio, one- and two-bedroom suites—will have views of the sea. Guests will be able to relax in the Eastern Mediterranean sun at the rooftop pool or by lounging on the beach.

(Source: Forbes)

SOURCE: ESquared Hospitality ESquared Hospitality Introduces Atrium at The Alex Hotel The Alex...

Thu, 29 Nov 2012 13:19:00 -0500

SOURCE: ESquared Hospitality

ESquared Hospitality Introduces Atrium at The Alex Hotel

The Alex Hotel Selects Leading Restaurant Group to Take Over Food and Beverage Services

NEW YORK, NY—(Marketwire - Nov 28, 2012) - ESquared Hospitality announced today that the international restaurant and hospitality group has been selected to take over the food and beverage services at The Alex Hotel, located in the heart of Manhattan’s midtown east at 205 East 45^th Street, New York, NY 10017. Effective immediately, ESquared Hospitality is managing the hotel’s room service, catering and banquet services, and has unveiled a new restaurant, Atrium, in the space formerly known as Riingo. Led by Chef Dennis Franke, Atrium features an all-day menu of American classics and ESquared Hospitality’s signature dishes in an intimate 50-seat setting.

“We have an opportunity to invigorate and elevate The Alex Hotel’s food and beverage offerings by incorporating the extraordinary food and excellent customer service that are synonymous with ESquared Hospitality,” said Jimmy Haber, managing partner of ESquared Hospitality. “The addition of Atrium and The Alex Hotel to our restaurant and hospitality portfolio marks the beginning of what will be a year of significant growth for our business.”

“With a proven expertise in exceeding guest expectations throughout its collection of hotel partnerships and signature restaurants, ESquared Hospitality was a natural fit for The Alex Hotel,” said Beth Tufekcic, general manager at The Alex Hotel. “The team has already implemented a number of positive changes and we are excited to see what the future holds.”

ESquared Hospitality has aligned with high-profile hotels across the nation, including notable brands such as The Ritz-Carlton by Marriott, W Hotels by Starwood Hotels & Resorts, and the Trump Hotel Collection.

For additional information, please visit: http://www.e2hospitality.com/. For media inquiries, please contact 5W Public Relations.

ABOUT ESQUARED HOSPITALITY
ESquared Hospitality is an international restaurant and hospitality group owned by Jimmy Haber and Keith Treyball. ESquared Hospitality is currently comprised of three divisions, one of which is BLT Restaurants. Restaurants within the BLT Restaurant Group division include BLT Steak in New York, NY (2004), Washington, DC (2006), San Juan, PR (2006), White Plains, NY (2007), Los Angeles, CA (2008), Scottsdale, AZ (2008), Atlanta, GA (2009), Miami, FL (2009), Hong Kong (2009), Charlotte, NC (2009) and Waikiki, HI (2009); BLT Burger in New York, NY (2006), Las Vegas, NV (2008) and Hong Kong (2009); and BLT Fish and Fish Shack (2005), BLT Prime (2005) and BLT Bar & Grill (2010) in New York, NY. The second division of ESquared Hospitality includes two Italian concepts: Casa Nonna in New York, NY (2011) and The Florentine at the JW Marriott in Chicago, IL (2010). ESquared Hospitality’s third division is comprised of GO Burger restaurants which include the GO Burger Truck in New York, NY (2010) as well as four storefront GO Burger locations, one in Los Angeles, CA (2011) and three in New York, NY (2012).

ABOUT THE ALEX HOTEL, NYC
When The Alex opened its doors in March 2004, it set the bar for a new generation of luxurious and comfortable accommodation. The stylish, 33-story tower, designed by acclaimed architect Costas Kondylis & Associates, rises above midtown within steps of prime business, shopping and entertainment areas. Its 203 guestroom and suites are a veritable feast of innovation thanks to legendary designer David Rockwell. They are outfitted with custom multi-functional furnishings and original artwork. Adding to its distinctions are a wealth of personalized services, as well as Atrium, a restaurant by international restaurant and hospitality group ESquared Hospitality.

STANDARD THINKING: INSIDE THE WORLD OF ANDRE BALAZS

Tue, 27 Nov 2012 10:49:00 -0500

Meet the chic and cheeky Balazs, whose Standard hotels have turned high-end hospitality upside down

Talk about making an entrance. When the Standard hotel opened back in 2009, all anyone could talk about were the exhibitionists getting freaky in the windows of the 18-story, glass-fronted hotel that had just risen (ha) above the High Line park in Chelsea. This wasn’t the first time André Balazs, the man behind the Standard, had flaunted sex to create buzz. The West Hollywood outpost of the hotel opened in 2002 and featured a model in a bikini lounging in a fish tank behind the front desk. At the nearby Chateau Marmont, meanwhile, Balazs made headlines by stocking condoms in the hotel minibars. Part of the appeal of an André Balazs hotel, it seemed, was the feeling that somewhere in the building someone was getting it on.

In recent years, a series of upstart properties—the Ace Hotel chain in New York and Las Vegas, the Palihouse in Los Angeles—began encroaching on the Standard’s cool, debuting buzzy restaurants, luxurious gift shops and lobbies populated by beautiful laptop warriors. Mention these new competitors to Balazs and he’s quick to point out that “they all used to work for me or work with us.” But he certainly appears ready for a counterattack.

Perhaps borrowing from the world of fashion, where creative collaborations are all the rage, Balazs, 55, has aligned with a series of hip names to ensure there’s more to the Standard than, you know, waking the neighbors. Seamus Mullen, who redefined tapas at Tertulia in the West Village, was recently the chef-in-residence at the Standard Plaza in New York’s Meatpacking District, where a newly installed woodburning oven is as inviting as a campfire.

Balazs quietly acquired the Cooper Square Hotel on Manhattan’s east side in October 2011 and rebranded it the Standard, East Village. A spring 2013 relaunch is expected (look for a new entrance, among other improvements). He enlisted the eyeglass purveyors from Warby Parker to curate a hip Readery.

Most impressively, this fall Susan Sarandon installs the first permanent L.A. branch of her Ping-Pong club, SPiN, at the Standard, Downtown L.A. The Oscar-winning actress had been looking to expand to L.A. ever since the New York branch first opened in the Flatiron District—but couldn’t find the right location. The Standard, Downtown L.A. not only fit the brand but also was accessible and offered an easy liquor license. “The only thing you can count on is that Ping-Pong and drinking go well together,” Sarandon says with a laugh, adding, “The Standard is witty. They know how to have fun. And André is the right combination of business and hip.” The cumulative effect of these big changes at the Standard, it seems, is to create a clubhouse feel. “You can call it a clubhouse,” Balazs says. “But I like to think of it as a culture. You keep layering things on. Otherwise you’re just a Sheraton. You’re just a bunch of rooms.” As for the table tennis, he smiles and says, “It’s the thinking man’s bowling.”

If Balazs disdains the ordinary, he comes by that sentiment naturally. The son of Hungarian immigrants, he flirted with a career in journalism before starting a New Jersey-based biotech company with his father and then moving to SoHo when he was 27. At the time, the neighborhood was an industrial wasteland, and Balazs moved into a fifth-floor walk-up on Greene Street. “Most of the time,” he says, “you’d throw your keys down to your friends in a pair of athletic socks. And they’d trudge up.” He palled around with Calvin Klein and Keith McNally; when Eric Goode, the founder of the seminal nightclub M.K., asked if he wanted to invest in the club, Balazs found his calling.

If the hotelier Ian Schrager is known for spectacle, Balazs was becoming a pioneer of a different kind, forging headfirst into industrial neighborhoods with no foot traffic and creating spaces worth walking to. After revitalizing the Chateau Marmont in 1990, he bought an old warehouse in SoHo; eight years later it opened as the Mercer hotel—a celebrity-magnet from the get-go, not to mention a stylish hangout, what with its white tile, soft lighting and industrial fixtures. (Rupert and Wendi Murdoch lived there for months during their courtship; Wendi liked the décor so much that she hired the Mercer’s interior designer, Christian Liaigre, to do their SoHo apartment.) The Mercer was the first boutique hotel to open in SoHo. In 2002, Balazs would pull off the same trick in downtown Los Angeles with the Standard, Downtown L.A.

“To call Downtown Los Angeles dead doesn’t begin to tell you what was going on there at the time,” Balazs says.

Like Ralph Lauren or Martha Stewart, Balazs is the embodiment of his brand and its best spokesperson. He dated Uma Thurman in the days after her split with Ethan Hawke, and in a rare impulsive moment during a weekend getaway upstate, he bought Bob Guccione’s 19th-century Hudson Valley estate out of foreclosure. Though he and Thurman later split, his love of his upstate farm only grew. Now he’s raising cows, pigs and rabbits there and even supplies the Standard Grill with farm-to-table organic eats. “The chickens are particularly delicious,” Balazs points out. “We call them model birds—because they have very long legs.” Naturally.

In a way, Balazs has become his own worst enemy, constantly one-upping himself only to see rivals bite his style within moments. And there have been hurdles along the way, to be sure; his Jean-Nouvel-designed property on Mercer was planned as a hotel but went condo during the recession as banks suddenly saw tourism as a bad investment. (Meg Ryan, Daniel Radcliffe and Marc Jacobs were early residents at 40 Mercer, a building the architecture critic Herbert Muschamp described as being all “about sex.”) When the historic Hotel Chelsea went up for sale in 2011, Balazs was in the mix—and seemed a natural fit for the property. Its rock-and-roll roots dovetailed nicely with the Chateau Marmont’s own celebrated history. Some say Balazs lost out on the deal in a fierce bidding war, a claim he denies, saying, “Honestly, I didn’t want to be the asshole who evicted everybody.”

Expanding the Standard—as both a hotel and a lifestyle brand—seems to be his focus, with a London property likely. “We’d like to be overseas,” he says. As for the competitors nipping at his designer heels, Balazs exhales, exhibiting a Zen approach befitting a gentleman farmer: “Ian Schrager used to say there’s only one game in town. But I don’t subscribe to that mentality. It’s an egocentric perception of competition.” Since when was business about ego?

The Properties of André Balazs: A Quick List

The Mercer, New York
Housed in a six-story, 84,000-square-foot Romanesque revival building built in 1890 for John Jacob Astor II, the Mercer was Balazs’ first New York City property, opening in 1998. Decorated with minimalist Christian Liaigre furnishings, the hotel has 75 rooms and suites, some with fireplaces. Its most popular amenity? The spacious, lower-level, Jean-Georges Vongerichten restaurant, Mercer Kitchen.

Chateau Marmont, Hollywood
This 63-room, 9-cottage, 4-bungalow hotel, Balazs’ first, was built in 1929 and modeled after the Château Royal d’Amboise in the Loire Valley. And while it was originally an apartment house, these days the celebrity haunt, which Balazs bought in 1990, is practically a Hollywood star itself. The restaurant remains one of L.A.’s best spots to see famous faces.

Sunset Beach, Shelter Island
A ferry ride away from the teeming Hamptons, Shelter Island offers a laid-back alternative for the summering set—and Balazs’ Sunset Beach, which opened in 1997, fits right in. The 20-suite, seasonally operated hotel boasts outdoor showers, bicycles for guests and beachside dining, all of which add to its subdued, sandy appeal.

The Standard, Hollywood, West Hollywood
Balazs opened the first of his Standard hotels, this Sunset Strip property, just steps from West Hollywood’s shopping, dining and nightlife, in 1999. Thanks to its sceney lobby, featuring live DJs nightly, and in-room hipster touches like Warhol-print drapes, the hotel has since lived up to its name as the definitive contemporary boutique hotel.

The Standard, Downtown L.A.
Located in Los Angeles’ emerging Downtown neighborhood, Balazs’ second Standard hotel made its name hosting weekend parties at its rooftop pool and offering upscale lodging to suits descending upon nearby business centers. With a 24-hour restaurant, poolside bar and over 16,000 square feet of meeting and event space, it accommodates whatever guests might be looking for.

The Standard Spa, Miami Beach
If its Belle Isle location wasn’t aquatic enough, the 105-room Standard Spa offers a variety of water-based treatments, including a Finnish sauna, Roman waterfall and Turkish-style bath. The healing theme continues with nutritional counseling, acupuncture and waterfront yoga.

The Standard, High Line, New York
An 18-floor, 338-room pleasure palace with two tabloid-mainstay nightclubs, Balazs’ Meatpacking District hotel, which straddles Manhattan’s High Line park, was immediately infamous upon opening for its views from the promenade into often erotically occupied rooms. The hotel has proved so successful that in 2011, Balazs acquired an East Village building to expand his presence with a second Gotham Standard. —Adam Rathe

(Source: DuJour)

DANNY MEYER ON HOSPITALITY

Mon, 26 Nov 2012 16:04:00 -0500

The restaurateur behind some of New York City’s most beloved restaurants shares his recipe for being the host (or hostess) with the most this holiday season

When it comes to extending a warm welcome, Danny Meyer famously has the golden touch. Through his Union Square Hospitality Group, the New York restaurateur runs some of the city’s most beloved restaurants—including Union Square Cafe, the Modern at the Museum of Modern Art, Gramercy Tavern, and Blue Smoke. Even Shake Shack, his burger chain—with outposts from Miami to Kuwait City—is a class act for both the quality of its food and the warmth and professionalism of its well-trained staff. Here, Meyer (who is also the author of Setting the Table: The Transforming Power of Hospitality in Business) shares his recipe for being the host (or hostess) with the most this holiday season.

Setting the Stage

• If you want to throw a great party, know that nothing rises to a higher level than how the hosts or host family treat one another. If you are arguing or tense, there is no way your guests won’t feel that. Don’t expect your guests to have a better time than you are having yourself.

• Get yourself in the frame of mind to have a good time at your own party. One thing that works for me is to get some exercise. It makes me feel better about myself and builds my appetite. When a host abstains from eating or drinking during a party, it sends a message that guests should hold back too.

TAKE FIVE

The ingredients that go into being a good host line up beautifully with the five senses:

• Smell: I think people lead with their nose. There is no better compliment to a host than when a guest says, “It smells great in here.”

• Sight: Some hosts use a party as an excuse to clean their home, or hang that piece of art they’ve been meaning to hang. Go with that.

• Taste: Be generous. People shouldn’t be on portion control with food or beverages.

• Hearing: I have fun assembling a playlist. It’s rare when everyone likes the same music, so I shuffle: British rock and roll, Mozart, Oscar Peterson.

• Touch: Be aware of textural elements throughout a party, like silverware, stemware, and linens. But the biggest element is metaphorical: it’s your own touch. How are you making people feel?

WINE LIST

• I love wine. These are my recommendations for holiday wines: For sparkling, Prosecco for every day and your favorite Champagne for celebrations. For white, Sauvignon Blanc from anywhere in the world or every day, because it’s affordable and everybody seems to like it. (I prefer Riesling but not everybody does.) For special occasions, white Burgundy. For red, Barbera from Piedmont, Italy, is my favorite wine to share, while Barolo is what I’d choose for a splurge.

FINE DINING

• There are thousands of restaurants in New York City. If we don’t get it right, our survival is at stake.

• A restaurant is like an ant colony—everyone’s got a different job to do, but they depend on one another to do it. I watch how our staff treat one another even more than how they treat our guests. We have a book coming out this spring about our staff meals. We use that daily ritual to prepare ourselves emotionally to be a hospitality team.

FOOD IN FASHION

• I don’t follow food trends. There is nothing new about Rome, but I opened a trattoria, Maialino, serving Roman cuisine. Cheeseburgers are not new, but we are doing them our way at Shake Shack. We focus on food that we love—and where we feel we have something fresh to add.

• People today are multitaskers; what that means in food is that they want more tastes per minute. We are doing more hors d’oeuvres, in smaller por- tions, so it’s easy to say yes. Don’t make the hors d’oeuvres too big; they’re awkward to hold when you are standing and talking.

• Everyone talks a big game about healthy food, but they also want a taste of hedonism. In 1984, the tennis player Arthur Ashe, who was suffering from a heart condition, came into a restaurant where I was working and listed all his food restrictions. We gave him a very healthy lunch. For dessert, he ordered a triple-layer chocolate cake. My jaw dropped, but now I realize it’s common. If you hold back on fat in the main course, follow up with a rich dessert.

(Source: Elle Decor)

Cantor Fitzgerald Equity Research November 21, 2012 Robert LaFleur ...

Wed, 21 Nov 2012 14:44:00 -0500

Cantor Fitzgerald
Equity Research

November 21, 2012

Robert LaFleur
212-915-1259
rlafleur@cantor.com

Gaming and Lodging

Cantor Fitzgerald’s Weekly Lodging Update - November 21, 2012

Cantor Fitzgerald’s Weekly Lodging Update is a one-stop resource for the most current lodging industry metrics from Smith Travel Research as well as our current lodging universe valuation comps, recent stock price performance, and short interest analysis.

Results From the Week Ending 11/17/12

- U.S. RevPAR up 11.3% to $67.32

- U.S. ADR up 6.4% to $108.63

- U.S. Occupancy up 280 bps to 62.0%

- Upper Upscale RevPAR up 11.4% to $126.38

- Upper Upscale ADR up 6.8% to $162.31

- Upper Upscale Occupancy up 330 bps to 77.9%

Best Performing City: Phila. with RevPAR up 26.3%

Worst Performing City: Orlando with RevPAR down 2.9%

Top 5 Market Weekly RevPAR Trends:

- Boston up 22.3%

- Chicago up 4.6%

- NYC up 19.1%

- SF up 23.9%

- DC down 0.9%

QTD Highlights Through 11/17/12

- U.S. RevPAR up 5.9% to $69.66

- Upper Upscale RevPAR up 5.3% to $125.17

Top 5 Market QTD RevPAR Trends:

- Boston up 3.0%

- Chicago up 9.4%

- NYC up 3.9%

- SF up 7.2%

- DC down 5.6%

For the full pdf report, click here.

Far-Flung Thanksgiving Dinners

Mon, 19 Nov 2012 17:24:37 -0500

Aqua Expeditions, Peru

Trade in Thanksgiving football for a visit to the Amazon. Luxury river-cruise outfit Aqua Expeditions will arrange an unforgettable South American outing aboard one of its tricked-out water vessels before wining and dining guests with a Peruvian-inspired Thanksgiving meal. Spend the day photographing some of the area’s unique wildlife or meeting with fishermen of the Ucayali River and then sit down to a dinner of baked turkey stuffed with breadfruit, a starfruit chutney and cocona side dish and sweet humitas for dessert. Three-night itinerary (including meals and tours), from $2,700; 866-603-3687;aquaexpeditions.com.

Auberge Flora, Paris

Chef Flora Mikula is starting a new trend at the restaurant in the Auberge Flora hotel by inviting some of her favorite culinary masters to cook a meal in its kitchen. The first of these partnerships will take place on Thanksgiving Day, when Laurent Manrique, chef at the Carlton Hotel’s Millesime restaurant in New York, will be on hand to serve guests and locals alike a time-honored American culinary experience. Mikula and Manrique’s menu will feature turkey, stuffing and cranberry sauce as well as less traditional fare like a celery-and-pear soup. Rooms, from $178; dinner, from $60; 44 Bd. Richard Lenoir; 33-1/47-00-52-77; aubergeflora.fr.

CUT, 45 Park Lane, London

At Wolfgang Puck’s first European restaurant, the world-renowned chef will celebrate Thanksgiving with a variety of additions to its steakhouse menu, which is particularly popular with London’s robust American population. Dinner on the day will feature a traditional meal of turkey with all the trimmings, plus quirky pie sliders (from pumpkin to pecan) and the 1863 cocktail (whiskey, port, lemongrass, ginger). “We wanted to create a special menu so our guests who are spending time in London on Thanksgiving could get a taste of home or an opportunity to experience an all-American tradition,” Puck explains. The pie sliders and cocktail will be available at Bar 45 from November 19 to 25. Rooms, from $610; dinner (excluding drinks), from $133; 45 Park Lane; 44-20/7493-4545; 45parklane.com.

Etihad Airways

For those in the air on the holiday who still crave a traditional meal, Etihad Airways—which will offer a Thanksgiving-themed menu aboard all of its flights on November 22—has it covered. In addition to Etihad’s regular meal program, those in business or first class can enjoy a traditional turkey platter entrée, complete with a chestnut soup starter and pumpkin pie to close.etihadairways.com.

Kamalame Cay, Bahamas

A jaunt to the private island of Kamalame Cay is always about secluded, beachside luxury—and guests there at Thanksgiving can expect a meal starring the fruits and culinary traditions of the region. Dishes like fresh Andros stone crabs in a light yellow curry and wasabi mayo or a Jamaican-bread-and-roast-pumpkin pudding with dates and homemade vanilla ice cream drizzled with rum sauce may not be the normal turkey accompaniments, but they are certainly delicious. To make it even more adventurous, Kamalame Cay has just introduced half-day boat excursions to teach spearfishing. Rooms (including dinner), from $800; Staniard Creek, Andros; 876/632-3213;kamalame.com.

La Maison Arabe, Marrakech

For some, the most exciting part of Thanksgiving isn’t eating the meal but actually making it. The cooking school at Marrakech’s La Maison Arabe will be administering lessons on how to put together a Thanksgiving meal using quintessential Moroccan techniques and flavors. On November 22, two classes of ten will get the lowdown on making pumpkin salad and a turkey tagine. If you’re after something less hands-on, Trois Saveurs, one of the property’s dining rooms, will serve Moroccan pumpkin soup and turkey stuffed with couscous and almonds. Cooking class, from $70; 1 Derb Assehbé, Bab Doukkala; 212-5/24-38-70-10; lamaisonarabe.com.

Montpelier Plantation & Beach, Charlestown, Nevis

Restaurant 750 at lovely Montpelier Plantation & Beach has hosted a traditional Thanksgiving dinner for the past 11 years. The Relais & Châteaux property, a former sugar plantation situated at the bottom of Nevis Peak, a retired volcano, serves delicacies like local organic turkey, pumpkin pie made from native pumpkins and traditional stuffing. November is particularly pleasing here, when regular guests return for a while and the whole island throws open its doors. Winter at Montpelier brings cooking classes and after-dinner movies shown at Indigo, the recently renovated pool bar. Rooms, from $445; 869/469-3462; relaischateaux.com.

One-Ninety, Four Seasons Singapore

One-Ninety’s executive chef Giovanni Speciale has been offering Thanksgiving service to its patrons for a few years now. And with a menu that features mouthwatering plates of sweet-corn-and-king-crab croquettes, braised beef cheek, oven-roasted turkey and pumpkin pie with cinnamon ice cream, it is no surprise that this hotel restaurant is such a hit on the third Thursday of November. This year One-Ninety is rolling out a second menu, for vegetarians, with options like chestnut soup with brioche breadcrumbs and crispy chestnuts, plus a main course of roasted vegetable timbale. Rooms, from $380; dinner, from $70; 190 Orchard Blvd., Singapore; 65/6734-1110; fourseasons.com.

Porto, Balcones del Atlantico, Dominican Republic

As a getaway destination, Balcones del Atlantico’s simple luxury on the Dominican Republic’s Samaná Peninsula could be the ideal spot for a late-fall escape. Porto, the resort’s open-air eatery, is an unorthodox Thanksgiving dinner option that focuses more on surf than turf. Most of the meal’s ingredients come from the markets in the nearby fishing village Las Terrenas, including local seafood, tropical fruits and produce. Served family-style, the menu features mahimahi ceviche, homemade hickory-smoked roasted whole chicken, steamed lobster with passion-fruit hollandaise sauce, whole roasted red snapper and a special pumpkin mousse. Rooms, from $275; Ctra. Las Terrenas, el Limon s/n; 877-412-7625; balconesdelatlantico.rockresorts.com.

Reuben’s, One & Only Cape Town

Cape Town hosts South Africa’s biggest beer festival from November 23 to 25, which makes the capital city a distinctly delightful Thanksgiving port of call. But before you head out to partake, chow down at Reuben’s at One & Only Cape Town for a Thanksgiving meal with South African flair. The set menu offers three options for each course, including dishes like tomato soup with an oxtail-and-Parmesan beignet or the caramelized-onion-and-Parmesan tart. For the main event, each offering features unexpected twists that elevate a traditional Thanksgiving dinner. For instance, Reuben’s turkey entrée is poached in thyme and served with confit thigh and a compote of cranberry and Granny Smith apple, pumpkin dauphinoise and café au lait. Rooms, from $615; Dock Rd., Victoria & Alfred Waterfront; 27-21/431-5888;capetown.oneandonlyresorts.com.

Ristorante Tosca, Castello di Casole, Siena, Italy

This brand-new property opened in Siena in July with a slew of quaint countryside offerings, like mushroom foraging, pottery courses with local artists and vineyard harvesting on its sprawling 4,200-acre estate. Inside the restored 12th-century castle resides elegantly rendered boutique accommodations and Ristorante Tosca, its classic Italian dining venue featuring fresh local fare served under stunning Murano glass chandeliers. (The views of rolling Tuscan hills stretch as far as the eye can see.) The restaurant developed a special holiday menu that starts with a cranberry cocktail followed by pumpkin soup, Roquefort cheese tart and a roasted turkey stuffed with chestnuts and prunes. Rooms, from $800; dinner (excluding drinks), from $100; Località Querceto, 53031 Casole d’Elsa; 39-0577/961-501; castellodicasole.com.

(Resource: Departures)

Hotel Chatter's 11 Best NYC Hotels For Fall 2012

Thu, 15 Nov 2012 14:28:54 -0500

We’ve noticed a few major changes in the New York hotel scene over the past year. First off, prices are higher than ever. This is something that became quite obvious in the aftermath of Hurricane Sandy, with some hotels last week charging upwards of $300/night last week, even though rooms had no electricity, heat or hot water.

But then again, with both the WSJ and the NY Times agreeing that there’s a major “hotel boom” happening in New York right now, this was hardly surprising.

Secondly, Brooklyn is hotter than ever. And with good reason—head across the East River, and you’re likely to find more space, hipper crowds, and (relatively) low prices. For evidence of that, see #2 on our list.

And things are still heating up: last week, we learned of a new mega project going up in Times Square that will include a500-room hotel. Add to that, CitizenM, Virgin, Dorchester Collection, Edition, Public and SLS are all coming to NYC in the near future.

But enough recapping. Time for the list! Here’s a look at the best (according to us, anyway) hotels right now in NYC.

The Nomad

Designed by Jacques Garcia (La Mamounia, Delano Marrakech, Hotel Costes) the hotel’s gorgeous 168 rooms offer wooden floorboards, vintage ocean liner trunks and clawfoot tubs. Oh, and did we mention how much we love that wood-paneled library in the back of the lobby?

The Wythe

If you’re on the fence about venturing outside of your Manhattan bubble, let this Williamsburg gem give you the incentive you need. Located on a quiet block next to the East River, this 64-room hotel just oozes the reclaimed-materials, industrial-chic vibe that the hip neighborhood has become known for. Heck, it was even built inside an old textile factory!

The Mark

This classy, uptown joint is where all the celebs stayed when they got evacuated from their plush downtown apartments—and we totally understand why. With an unforgettable black-and-white tiled lobby, Jean-Georges restaurant, and old-fashioned shoe shine kiosk, we kinda wish we had enough dough to visit this place more often!

Pod 39

The newest member to the Pod family debuted this fall, and its stellar rooftop quickly gained the midtown hotel a dedicated following. This month, the hotel plans to complete the final phase of its opening: the “Great Room” lobby and adjacent taco bar.

The Jade

Set to open later this fall, the Jade is sure to make a splash with its French Art Deco-inspired interiors, unbeatable views of lower Manhattan, and quaint, Greenwich Village vibe.

Andaz 5^th Avenue

As they say in real estate, it’s all about location. And you can’t do much better than this upscale, art-filled 184-room beauty located across from Bryant Park. We first fell in love with it two years ago, and the attraction hasn’t waned a bit.

The Nolitan

After overcoming a few initial hurdles, we’re happy to report this downtown boutique hotel has matured nicely. Rates remain steady, the staff are friendly, and you can’t beat those Williamsburg Bridge-facing balconies!

Conrad New York

Things sure have come a long way for this 463-room waterfront hotel, which used to be an Embassy Suites until Conrad swooped in last year and added some seriously awesome lobby art. Public spaces aside, the all-suite hotel offers great Hudson River views, and in the summer, the Loopy Doopy rooftop bar is the place to be if you wanna get drunk on boozy popsicles.

Crosby Street Hotel

Demi Moore sulks here. The cast of Mad Men likes to party here. Movie geeks get cozy in the screening room. Clearly, the charm of this classic Soho hotel isn’t lost on many folks.

Indigo Brooklyn

With the opening of the Barclays Center in September, the usefulness of this 128-room hotel increased times a hundred. Airy, light-filled rooms with hardwood floors mean you can enjoy that Justin Bieber concert and have a nice, clean place to sleep right around the corner.

Mondrian Soho

We want to say we’re over the bright, peppy, cute-ness of this 270-room Soho hideout. But then again, its cool factor is hard to ignore: between nightlife hotspot Mister H and the sex parties that go on in the rooms, it’s clear people are still smitten with this place.

(Source: HotelChatter)

Top Farm-to-Table Hotel Restaurants

Mon, 12 Nov 2012 15:46:38 -0500

From house-hived honey to freshly foraged mushrooms, ingredients at these sustainable operations don’t travel far to the table.

Angavallen, Vellinge, Sweden

At Angavallen, located in southern Sweden, owner Rolf Axel Nordström allows heritage-breed pigs, chickens, cows and sheep to roam freely year-round over the farmland and hotel grounds. “It’s organic farming the way it’s been done for 70 years,” says Nordström, emphasizing that only regional farm stock, like his gray-and-black-spotted pigs and Swedish forest sheep, could thrive on his regimen of sustainable nonintervention. (Every August, for example, he lets the pigs into his fields to clean up the weeds.) Meanwhile, more than 20 full-time employees keep the farm running, which, with 130 sows, 200 sheep and 130 cows, produces more than enough stock for the seasonal tasting menus. One fall specialty is blood pudding, made to celebrate the traditional Swedish holiday of St. Martin’s Eve on November 10; other delicacies include veal, lamb, sausage, housemade cheeses, foraged mushrooms and eight varieties of mustard made from seeds grown on the property. Rooms, from $121; Norra Håslövs Byväg; 46-40/423-250; angavallen.se.

Number One, The Balmoral Hotel, Edinburgh, Scotland

Number One, the Michelin-starred restaurant at the Balmoral Hotel, serves fresh Scottish produce all year but delves into the farm-to-table trend via old-fashioned foraging. Executive chef Jeff Bland and foraging expert Andy Fraser bring hotel guests to their favorite spots in the surrounding countryside to root around for wild Scottish girolle mushrooms, carrageen moss, pea flowers and elderberries. Bland then cooks an alfresco meal, pairing the gathered herbs and vegetables with locally sourced game. Number One’s seasonal menu varies, but autumn outings bring rose hips, hawthorn and blackthorn berries and plenty of mushrooms for the restaurant’s ratatouilles. Rooms, from $240; 1 Princes St.; 44-131/556-2414; thebalmoralhotel.com.

Capitol Grille, The Hermitage Hotel, Nashville, Tennessee

Nashville’s Capitol Grille in the Hermitage Hotel serves a seasonal menu supplied by its own grounds, the 66-acre farm at Glen Leven, which includes a biodynamic heirloom garden and a herd of heritage cattle. Executive chef Tyler Brown has the help of a cheerful volunteer staff, and about 80 percent of the harvest heads to his kitchen for immediate use or, as in the case of a bumper crop of green cherry tomatoes, pickling. Fall marked the first honey collection from the farm’s beehives, while a cattle herd that has tripled in size since February caused a stir by escaping their pasture and consuming seedlings for the planned fruit orchard. “It’s a steep learning curve,” Brown says of his farming exploits.Rooms, from $279; 231 Sixth Ave. N.; 615-244-3121;thehermitagehotel.com.

Yi Feng Court and Essence, Fairmont Yangcheng Lake, Kunshan, China

Seventy percent of the produce at Fairmont Yangcheng Lake comes from Yue Feng Organic Farm, a 200-acre spread of organic orchards and gardens situated along the edge of the surrounding protected body of water. A 30-member staff cultivates greens, squash, tomatoes, herbs, guava, loquat and citrus fruit for use in the hotel’s two restaurants, Yi Feng Court and Essence. Bi Luo Chun green tea, a Suzhou region specialty, grows among hives of wild local bees, which produce up to 90 pounds of honey a day—enough to satisfy afternoon tea service and the pastry chef. November welcomes guests from all over Asia eager to sample hairy crabs from the lake. The local delicacy, prized for its roe, is served steamed and dipped in dark vinegar. Rooms, from $141; 3668 W. Ma’anshan Rd.; 86-512/5780-0888; fairmont.com/yangcheng-lake-kunshan.

Gibb’s Farm, Karatu, Tanzania

Sprawling over 75 acres on the slopes of Tanzania’s Ngorongoro Crater, Gibb’s Farm sits on an 80-year-old coffee plantation and has three decades of experience producing organic fruit, vegetables, coffee and meat. In its nose-to-tail system, 90 percent of kitchen ingredients come from the farm, and scraps are either composted or fed to the pigs, which in turn become salami and bacon in the smokehouse. More than 20 active beehives provide fresh honey and pollinate the heritage gardens, while six dairy cows produce enough milk for the cheese, butter, yogurt and ice cream enjoyed by guests. Chef Lisa Campbell’s “pick, clean and serve” approach centers on fresh, seasonal ingredients and relies on a team of 16 farmers and vegetable gardeners to harvest produce and tend the animals. The farm bustles all year, yielding 11,000 pounds of coffee between May and December and roasting the beans each morning for cups of joe in the dining room. Rooms, from $535; 757-428-1166;gibbsfarm.net.

Trellis, The Heathman Hotel, Kirkland, Washington

Located on the outskirts of Seattle, Trellis restaurant at the Heathman Hotel is famous for a salad made with greens served within two hours of being harvested from a field 15 minutes away. Executive chef Brian Scheehser and a crew of four gardeners farm approximately seven acres of organic fruits and vegetables, including a 300-tree apple orchard that produces applesauce, gallons of cider and homemade cider vinegar. He raises each plant from a seed—a requirement for many of the antique bean and tomato varieties he favors, which are unavailable nearby—and is making room in his root cellar for this fall’s harvest: 4,000 pounds of winter squash, 25 gallons of honey from his hives and numerous flats of tomatoes preserved in cooperation with a local cannery. Scheehser also collaborated with Cherry Valley Dairy to create a duo of aged jack cheeses that will be ready in late winter—a blueberry-and-basil variety and a spicy pepper jack made from garden-grown peppers. Rooms, from $196; 220 Kirkland Ave.; 888-264-5494; heathmankirkland.com.

The Inn at Dos Brisas, Washington, Texas

Executive chef Zachary Ladwig benefits not only from a location in the heart of Texas cattle country but also from an organic garden that sprouts more fruits, vegetables and herbs than his kitchen can possibly use. On its 313-acre property, the Inn at Dos Brisas maintains a 10-acre garden, an orchard of persimmon, pear, apple and pomegranate trees and two greenhouses. Farmer Lisa Roese grows up to 20 varieties of each vegetable, including heirloom tomatoes, basil and local favorites like wild dewberries and spilanthes (a mouth-numbing herb sometimes used as a toothache remedy). Ladwig plays with textures from the garden this season, serving a warm pumpkin salad with huckleberry, roasted pumpkin seeds and housemade ricotta cheese. Rooms, from $560; 10,000 Champion Dr.; 979-277-7750; dosbrisas.com.

The Inn at Little Washington, Washington, Virginia

Chef and owner Patrick O’Connell has focused on farm-to-table fare since opening the Inn at Little Washington more than 30 years ago—but these days he doesn’t need to reach much farther than his backyard for fresh ingredients. On a small orchard and two compact organic plots totaling a half acre, farmer-in-residence Joneve Murphy grows more than 125 produce varieties, working with seed traders to cultivate uncommon strains like blue tomatoes, pea-sized currant tomatoes for pickling and Japanese shishito peppers (O’Connell chars these and serves them with shrimp dishes in the dining room). Murphy says the garden paths draw curious guests, many of whom visit with the Rhode Island Red hens that hold court in their chandelier-adorned coop or the flock of sheep guarding Francesca the llama. “Guests come down when I’m working and say, ‘Oh, I had that for dinner last night,’” Murphy says. “They know the food is really fresh.” Rooms, from $425; 309 Middle St.; 540-675-3800; theinnatlittlewashington.com.

The Restaurant at Meadowood, St. Helena, California

There is a secret to chef Christopher Kostow’s Michelin three-star restaurant at Meadowood: He grows tailored and hard-to-find produce in the hotel’s half-acre garden. “We’ll experiment with things we’re not sure we’ll like or that we can’t find anywhere else,” says gardener Christine Kim, who manages Meadowood’s organic garden and greenhouse, cultivating staples like heirloom tomatoes, sunchokes, radishes and microgreens along with exotic newcomers, such as tiny Mexican sour gherkin cucumbers and a water spinach so prolific, it requires a special planting permit. Plans to expand the henhouse are still in the works, but Meadowood’s current holdings of a dozen or so beehives, five chickens and a tribe of goats keep Kim busy. The plot inspires Kostow to feats of culinary creativity, like baking turnips in dirt from the garden—an innovation that Kim says “just happens from constantly seeing the vegetables in their context.” Rooms, from $600; 900 Meadowood Ln.; 707-963-3646; meadowood.com.

Otahuna Lodge, Christchurch, New Zealand

A largely self-sufficient property that cultivates meat, dairy and produce, Otahuna Lodge is the modern incarnation of the original sheep and cattle station that began more than a century ago. “We believe if you’re going to raise your own stock, you have an obligation to use the entire animal and raise them humanely,” says managing director Hall Cannon. Accordingly, pigs live in a tepee-like swine chalet, and nothing is wasted once the animals head to the butcher. Prosciutto, coppa, bacon and sausage come together in the estate’s newly converted outbuildings; another structure houses a mushroom laboratory of fungus-filled logs. Executive chef Jimmy McIntyre takes guests to the organic potager garden to harvest vegetables before preparing a fresh meal with farm-raised chicken, eggs and lamb or foraged wild porcini mushrooms that grow under the property’s massive English oaks. The farm’s original two-acre orchard includes apple, pear, quince and mulberry trees, as well as some showy Victorian varieties, like Uvedale’s St. Germains, which produce nearly inedible six-pound pears. Rooms, from $905; 224 Rhodes Rd.; 64-3/329-6333; otahuna.co.nz.

(Source: Departures)

Doing Their Part

Thu, 08 Nov 2012 17:08:16 -0500

The New York State Liquor Authority announced a number of measures meant to help businesses weather the effects of Hurricane Sandy. These include automatic extensions for licenses expiring in the next 60 days, free replacement licenses for paper documents lost in the storm, a 15 day extension to pay distributors, as well an extension to request an all night permit for New Year’s Eve. More information can be found on the SLA’s website.

(Source: Eater.com)

If you would like to file for an all night permit, contact:

Alexander Victor

Victor & Bernstein, P.C.
18 East 41^st Street, 10^th Floor
New York, New York 10017
Tel.: 212-486-6000
Fax: 212-486-8668

Email: avictor@victorbernstein.com

Mystery Guest: ESquared CEO Jimmy Haber

Mon, 05 Nov 2012 13:10:35 -0500

Mystery Guest: ESquared CEO Jimmy Haber

Stars flee from Sandy, head Uptown New York’s hip downtown set fled to the Upper East Side...

Thu, 01 Nov 2012 13:36:00 -0400

Stars flee from Sandy, head Uptown

New York’s hip downtown set fled to the Upper East Side following the power failure caused by monster storm Sandy.

TriBeCa residents Naomi Watts and Liev Schreiberchecked into the Mark Hotel on East 77th Street with their sons late Tuesday after the power went out downtown.

Model Helena Christensen also fled her SoHo loft for the comfortable surroundings of The Mark, along withAnna Wintour who lost power at her West Village townhouse, as well as former French Vogue editorCarine Roitfeld.

Russell Crowe, ironically in town filming the Noah’s Ark epic “Noah,” also checked in yesterday, we’re told, among other big names spotted including Marc Jacobs, Kelly Ripa, J onah Hill and Emma Stone.

A spy told us, “The scene at The Mark was buzzing with big names escaping the downtown blackout. Emma Stone and Jonah Hill were at the bar, while Vladimir Restoin Roitfeld and André Balazs were at different tables in the restaurant.”

Alec Baldwin and wife Hilaria escaped to the luxurious Lowell Hotel on East 63rd Street after their SoHo place lost power, along with indefatigableHarvey Weinstein and wife Georgina Chapman, whose West Village townhouse was also plunged into darkness.

Over at the Loews Regency on Park Avenue wereHarold Ford Jr. and wife Emily, as well as former Miss Universe Dayana Mendoza. Sarah Jessica Parker was spotted last night at the Plaza Athenee.

And at the Carlyle were Vogue creative directorGrace Coddington and inseparable couple Mary-Kate Olsen and Oliver Sarkozy, fleeing their East 10th Street townhouse.

One celebrity who immediately stayed put was Katie Holmes, who we are told remained in her apartment at the Chelsea Mercantile with daughter Suri, with a source saying, “Katie and Suri stayed safe and calm by torchlight.” Previews for Holmes’ Broadway show “Dead Accounts” have been delayed a week by the storm.

[Source: NYPost]

The Dream Team: Behind-the-scenes players that make a restaurant unique

Thu, 18 Oct 2012 12:51:00 -0400

In today’s hyper-competitive restaurant world, some of the most influential players are not in the front- or back-of-the-house. Behind many acclaimed chefs and restaurateurs are the designers, purveyors, suppliers, real estate developers, financial wizards and other talented pros that help launch a successful concept and keep it ahead of the pack.

Just such a group was assembled on October 12 for “Trade Talks 2012”during this fall’s New York City Wine & Food Festival. Their panel, titled “The Butcher, The Baker, The Candle Stick Maker,” featured these industry insiders:

• David Rockwell, architect, The Rockwell Group
• Pat LaFrieda Jr., meat purveyor, Pat LaFrieda Meats
• Steven Kamali, principal, Steven Kamali Hospitality
• Jonno Pandolfi, ceramicist/tabletop designer
• Melanie Dunea, photographer

With Jennifer Baum, founder and president of Bullfrog & Baum Public Relations as moderator, the panel shared their insights on how they make teamwork tick, the best ways of doing business and where their dreams are taking them next.

JB: How do you combine your own creative vision with what a chef or restaurateur thinks is best?
DR: Collaboration is very important. The best clients don’t rip out a lot of photos and tell me they want their restaurant to “look like that.” We have to find the “DNA” that integrates food, service and design. Most of all, don’t alienate the architect from the budget process.
SK: Functionality has to make financial sense. We sometimes have to reign in the big personalities in the business.
MD: You have to give the client what they want but also lure them into what I want.

JB: How did you get started?
JP: I found a niche as a ceramic artist who markets himself to chefs. No one else was doing it at the time, but when I approached high-end chefs and asked if they would purchase custom-designed plates, the response was very positive.
DR: I started as a theatrical designer and my first restaurant project was to renovate Le Perigord [the venerable New York City French restaurant]. I only had four weeks, so I brought in the scene shop from La Mama theater. Directors and chefs are similar—they are both interested in ideas and movement. Designing restaurants allows me to combine three of my favorites—dining, socializing and Broadway theater.
PLF: My first client asked for a custom burger blend for his restaurant, so I tweaked my grandfather’s recipe a bit and fulfilled his request. Word spread—mainly through bloggers—and more restaurants requested custom blends. I had to break from my grandfather’s way of doing business—delivering the same blend everywhere. These days, restaurants want to differentiate from their neighbors.

JB: What’s your advice for working behind the scenes?
PLF: As butchers, we want the restaurant to take credit for a great dish—not the meat man. For example, the restaurant NoMad got rave reviews for its roast chicken dish and some of the reviewers pointed out that it was sourced from Pat LaFrieda Meats. We didn’t want the credit—it was the chef who made it a signature. We prefer to stay behind the scenes.
DR: When it comes to the design of the space, we don’t want credit either. By the time a restaurant is finished, we’re on to something else anyway. It’s always been my policy to “stay curious” and move on to the next project.

JB: Can you share some tips for managing a restaurant project?
JP: Sometimes it’s necessary to be very “hands on.” For Nomad’s dinnerware, I had to drive back and forth to the factory in Ohio several times to supervise production and make sure everything was turning out the way it should.
DR: Table layout is very important to the success of a restaurant design. I encourage chefs and restaurateurs to move around the tables for several days in a row to understand and get a feel for the arrangement. I think about table layout as a “landscape.”
PLF: When developing a custom blend, I start by asking the chef what kind of steak they like to eat. The chef at Minetta Tavern, for instance, likes highly marbled dry aged beef, so that’s what we gave him for his burgers.

JB: Is there a key trend you’re tracking right now?
DR: A focus on local craftsmanship. This is tracking from upscale to less expensive restaurants. There are more opportunities to source design from local artisans, which also helps eliminate some lag time in the delivery of goods. You can get things to market faster.
PLF: Local sourcing is the buzz, but to select meat for all our different clients, we have to deal with thousands of small farmers from coast to coast. Supporting small family farms is more of a trend with us.

JB: Where are you headed next?
DR: I want to continue to take creative risks and get out of my comfort zone. Portability is what interests me now, like pop-up restaurants. Pop-ups celebrate something transient; environments that can morph and change. I’d love to do a restaurant that transforms into a cooking school. I’d also love to work for Alice Waters.
PLF: I would like to work with one small French bistro that has staying power. I’d take it over a restaurant chain anytime—I like working with the same customer every day over a lifetime. Chains have lots of changing of the guard.
JP: Right now, I’m getting away from traditional four-piece place settings, designing dinnerware that’s versatile with pieces that work together for different seasonal menus. I completed a project for 11 Madison Park along those lines—a 20-piece stoneware collection. Some day, I’d love to work with Morimoto.
SK: I’m excited about exploring different venues for restaurants. Airports are a natural, but we’re also working with galleries and other institutions. A restaurateur I always wanted to work with is Keith McNally.

(Source: MonkeyDish)

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Thu, 11 Oct 2012 15:44:00 -0400

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Industry Insider Steven Kamali’s ...

Tue, 09 Oct 2012 11:30:35 -0400

Industry Insider Steven Kamali’s Favorite Hangouts in NYC and The Hamptons

Steven Kamali might be best known for his red-hot Montauk properties like Ruschmeyer’s, The Surf Lodge, and Capri, but he’s got much more on his plate. He recently launched a chef staffing agency called The Chef Agency that takes advantage of his years in high-end F&B. He’s also opening a cafe with the gallerist Larry Gagosian. Yet he still enjoys visiting other dining spots when he has time, and he shared a few of his favorites in New York and “out east.” Take a look.

1. SOHO HOUSE

Luxe members-only club via London, dotted with the occasional celeb. Opulent environs dovetail with general posh decadence. Lounge about the 40-foot Chesterfield sofa and skinny dip in the infamous roof deck pool. Lux bedding, banana-leaf prints, and walnut floors. Kama Sutra in the bedroom drawers nice upgrade from Gideons. Too bad it’s all private: bypass those secretive membership rules via one of the $500/night guest rooms.

2. CASA LEVER

Sant Ambroeus comes to midtown, lays dowager-friendly Warhol silkscreens and striped carpeting over former Space Odyssey trip. Previous trillion-dollar Lever House build-out mostly still recognizable, although menu has fully flipped, now delivering Milanese classics. Crudo, pasta, fish entrées. Or just sit at the bar and sip a Milanese: vodka, amaro, and lemon.

3. PEELS

Joey Ramone Place sprouts a southern-accented diner from the Freemans crew. Versatile bi-level space with take-out counter, communal table, booths, bar. Stumptown coffee to get your heart started in the morning, fried chicken to clog it up at night. Hush puppies, succotash, Ozark ham help maintain cornpone cred. Dry-aged steaks for the players. Bright space is all New Bowery, more Hamptons than hey ho, let’s go.

4. RAOUL’S

OG Soho bistro keeps charming in dilapidated digs even as glitzier spots fall by the wayside. Classic for perfect steak au poivre, excellent risotto with scallops, and steamed artichokes munched by new faces models and regular folk alike. Unpretentious, always on point. Check the outdoor garden or semi-hidden loft for lurking low-key celebs. Busy bar scene adds to the allure, beware daunting steps to the bathroom after half a bottle of red.

5. TUTTO II GIORNO SOUTHAMPTON

Everything about the original Tutto Il Giorno in Sag Harbor was tiny except the wait to get in. Its days of being known as “Waverly East” may be over since an ownership change turned it into “Donna Karan’s daughter’s restaurant,” but a new second and larger space in Southampton should give the A-listers who frequent the restaurants like Mr. and Mrs. Matthew Broderick a bit more breathing room. Gabby Karan again designed the interior. iIn keeping with the general theme, the menu, while familiar, is expanded.

(Source: BlackBook)

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