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Marriott naperville artisan table menu10/12/2023 ![]() It didn’t hurt, of course, that they came accompanied by a whipped honey butter that could have easily resided on the dessert menu. ![]() While the two bulbous rolls sharing a small plate that arrived shortly on the heels of our drink order might have seemed rather lonely to someone expecting a more elaborate bread basket, one taste left little doubt that these warm, dense carbo bombs were intent on doing more with less. The menu sports an ambitious streak far beyond a typical hotel concept, riding a wave of scrupulous sustainability and locally sourced ingredients to craft something truly engaging. ![]() True to the rest of the redesign here, the restaurant shares the clean lines and modern décor of its surroundings, with sleek lighting fixtures and comically high-backed booths. The recent transformation of an aging Holiday Inn Select into the more luxury-minded Chicago Marriott Naperville, for example, extended beyond the guest rooms and meeting facilities to the lobby restaurant as well, where the old just-the-facts-ma’am Terrace Café was shuttered in favor of the farm-to-fork aesthetic of Artisan Table. While this tail-wags-dog phenomenon has yet to fully bloom in the western suburbs, more and more upscale hotels are certainly looking beyond the basic hotel restaurant template when outlining their dining capabilities. It’s not unusual for casual observers to be far more familiar with the name and concept of the trendy new restaurant that just opened inside a hotel than the hotel itself. All of a sudden, some of the best restaurants are popping up in hotels even if most of the diners probably aren’t hotel guests and probably never will be. Lately, however, there seems to be something of a thought shift when it comes to hotel dining. While not necessarily substandard in any way, there was often the distinct vibe of simply going through the motions at these paint-by-numbers eateries, with both patrons and staff members alike silently acknowledging that this was a functional arrangement, and not much more. The kind of overpriced, not-great-but-not-bad place for guests who were left with few viable choices due to a late hour, a lack of convenient transportation or inclement weather conditions. The hotel restaurant has long held the unenviable reputation as a place of last resort.
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