Food truck fad comes to fine hotels hawking restaurant fare
Forget room service. Hotels’ latest food entree is putting it in trucks and delivering it on the street.
Food trucks and temporary pop-up restaurants have become ubiquitous on American streets. And many hotels are getting in on the craze:
•The Setai Hotel in Miami’s South Beach last year opened the Beach Kiosk, what it’s dubbed a “high-end hotel food truck” on the beach. Menu items designed by the hotel restaurant’s Michelin-starred Executive Chef David Werly include ceviche, Wagyu hot dog and salmon burgers.
•The SLS Hotel South Beach, scheduled to open in May, will have a stationary food truck by celebrity chef Jose Andres at its pool in Miami.
•The Auberge Saint-Antoine in Quebec City will open a second food truck by its restaurant’s chef in June. The first Panache Mobile operates at the nearby Vignoble de Sainte-Pétronille vineyard. The second will be on the riverfront at the St. Lawrence River. The food, which includes lobster rolls, tartare and focaccia sandwiches, is made from ingredients from a garden the hotel operates at a nearby island.
•The Ritz-Carlton, Washington, D.C., will open a pop-up barbecue restaurant from April 27 to June 29 outside its Westend Bistro by celebrity chef Eric Ripert.
Many high-end hotels in recent years have enlisted award-winning chefs to turn their restaurants into destinations. So it’s only natural that they’d try to capitalize on one of the fastest-growing segments of the restaurant industry, analysts say.
Find the entire article by Nancy Trejos at USA Today <here>