View the complete, original article at: www.hotelmanagement.net

 

By Jena Tesse Fox

Hotels and resorts in the U.S. and Mexico have planned, opened or reopened restaurants and bars over the past few weeks.

Atlantic City, N.J.

The Ocean Casino Resort in Atlantic City is adding an outpost of New York City-based restaurant Serendipity3. Scheduled to open in spring 2022, the 8,000-square-foot restaurant and adjacent ice cream parlor is set to evoke the original property’s history through a “whimsical” design.
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As the third location outside of New York City, Serendipity3 at Ocean will serve brunch, dinner and late-night meals daily. The menu emphasizes comfort foods and large-scale deserts.

Ocean most recently opened the new Hawaiian-inspired casual eatery, Makai, along with Nola’s Bar & Lounge, an all-new nightlife and live music venue. Ocean is planning a resort reinvestment of more than $75 million over the next year to add more than 460 guestrooms and suites. This follows Ocean’s 2021 property improvements, including a redesigned casino floor.

Aspen, Colo.

Hotel Jerome, part of the Auberge Resorts Collection, has reopened the updated Bad Harriet, the property’s cocktail bar and speakeasy, named after the wife of the resort’s original developer and proprietor, Jerome B. Wheeler.

“We are thrilled to introduce the reimagined Bad Harriet and welcome Aspen back to a full sensory experience at Hotel Jerome,” said Patrick Davila, the hotel’s GM. “We are excited for guests to experience the venue’s playfully mischievous personality and ambience—offering a hideaway to sip on innovative cocktails and savory bites.”

The guest experience, designed to envelop the senses, offers patrons the choice of an a la carte cocktail experience, “The Earnest,” or the multicourse “The Soiree,” a prix fixe bookable experience serving a set menu of cocktails and bites. In addition, Bad Harriet will present a curated menu of flights of rare spirits, as well as wines.

Cancun, Mexico

SLS Cancun has opened the Bungalow Beach Bar & Grill after the restaurant’s launch in the Bahamas. Bungalow is an open-concept beach club with an eco-chic design. The food menu includes Xtabentún ceviche, made from the catch of the day and served with a mix of berries and marinated in citrus juices, Xtabentún liqueur, and coconut milk. Bungalow will also include day beds and fire pits for relaxing and socializing.

“SLS’s opening of Bungalow will mark our second location of this exclusive brand which continues to expand globally from the Bahamas and now to Cancun,” said area VP Simon Sorpresi. “As our first Bungalow venue in Mexico, we are excited to bring a fresh concept to some of the most discerning guests with a worldly approach to mixology and programming on the beachfront here at SLS Cancun.”

Bungalow will mark the second culinary and mixology outpost of SLS Cancun following the Argentinian fusion restaurant Leynia. The 45-room hotel was designed in the Italian style of Piero Lissoni.

View the complete, original article at: www.hotelmanagement.net

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