From South Beach to San Francisco, Flavor by Loews Hotels has now launched in 21 destinations across the Loews Hotels portfolio, partnering with local eateries and culinary artisans that inspire the individual hotels’ culinary point of view and offerings. Unique purveyors from renowned smokehouses, independent distilleries and mom-and-pop farms bring the culinary scene of each city to the menus of Loews’ restaurants and bars, enabling guests to experience a taste of the destination without ever having to step off the property. Loews Hotels is one of the first hotel brands to embrace local partnerships on a national scale, satisfying guests’ desires to immerse themselves in the gastronomic landscape of each destination.
ÃCreativity and quality products are essential ingredients in the kitchen and behind the bar at all of our properties, and Flavor by Loews Hotels brings distinctive and celebrated partners of the local community to each of the hotels,Ã noted Mark Weiss, Senior Vice President of Food & Beverage at Loews Hotels. ÃWith Flavor by Loews Hotels’ breadth across the country and partnerships with the finest producers, the program presents a distinctive twist for guests who desire an authentic experience. We’re thrilled to be a part of the neighbourhood dining scene, telling the stories of our partners while providing rewarding culinary offerings to our guests.Ã
With Loews Hotels located in the most desirable destinations across North America, below is a taste of what’s on the menus from Flavor by Loews Hotels:
- The Herbivorous Butcher, a one-of-a-kind vegan butcher shop, is the first in the country. The Herbivorous Butcher’s mission is to deliver delicious tasting, fresh vegan meats for a happier, healthier world. By partnering with The Herbivorous Butcher, Loews Minneapolis Hotel is providing guests with the opportunity to indulge in exquisite, flavorful vegan meatsÃperfect for those with dietary restrictions. Apothecary, the hotel’s lounge, now serves a vegan charcuterie board and Cosmos Restaurant offers vegan meats on its breakfast and dinner menus.
- Bellegarde Bakery: Loews New Orleans Hotel is rekindling the flame of New Orleans’ original bakery, with every loaf, action and dash of passion used in the process of baking bread. Inspired by ancient methods and fashioned with world-class ingredients, it is the only company in the world, besides Tabasco, to use natural Avery Island Louisiana salt. Bellegarde Bakery proudly stone mills its own flour, processing it on technology as old as civilization, and weaving the immense history and tradition of baking in New Orleans back into the city’s fabric.
- Hereª: Loews Chicago Hotel now offers Hereª cold-pressed juices, which extract the juice from Midwestern fruits and veggies in its purest form. Hereª aims to bring people closer to their food by making locally sourced and produced food that nourishes the body and the planet. Cold-pressed juicing keeps minerals, enzymes, nutrients, and vitamins intact by eliminating oxidation. Hereª cold-pressed juices are available for guests to indulge in at ETA Restaurant + Bar.
- Accomplice Brewery & Ciderworks: Specializing in handcrafted, fruit-infused hard ciders, co-owners Matt Stetson and Felonice Merriman are renowned for their gluten-free recipes found on tap at bars and restaurants throughout South Florida. Famous for creative flavours, the duo has fashioned a lemon basil cider exclusive toÃLoews Portofino Bay Hotel with a nod to notable flavours from Italian cuisine. Available at the harborside bar, Thirsty Fish, as well as Bar American, Splendido’s, Mama Della’s and Trattoria del Porto, hotel guests can sip on this flavorful cider while admiring waterfront views or enjoying a nightly performance from Musica Della Notte’s opera singers.
- Sciabica’s California Olive Oil: With a history dating back 82 years, Sciabica’s is the undisputed oldest continuously-produced California olive oil, and is now available to guests at Loews Regency San Francisco. The Sciabica family’s long tradition of artisan olive oil started with Nicola Sciabica, born in Marsala, Sicily, and brought with him to California after immigrating with his family to the U.S. The family is known for pioneering Ãsingle varietalà olive oils as well as flavored olive oils, including those pressed with garlic, basil, jalapeÂo, rosemary, orange, habanero, lime and lemon. Today, Nicola’s grandsons Nick and Daniel, and great-grandson Jonathan carry on the family tradition, which makes Sciabica’s the highest quality 100% Extra Virgin Cold Pressed Olive Oil available, with no artificial flavourings, colours or additives, GMO-free, and sustainably farmed. Loews Regency San Francisco uses Sciabica’s as the hotel’s preferred finishing oil for salads, hors-d’oeuvres, grilled fish dishes and more.
Following Loews Miami Beach Hotel‘s success at capturing Miami’s iconic culture through its culinary partnerships, the program initially debuted in September 2017. Most recently, Flavor by Loews Hotels has launched at Loews Hotels in Philadelphia, Chicago, Atlanta and New Orleans, introducing hand-selected locally-sourced products from nearby purveyors on their menus. Now, Loews Hotels from coast-to-coast have now introduced the best of their destination’s food scene, so guests can truly dine like a local within the hotels’ four walls.
To learn more about Flavor by Loews Hotels, check out this video.
