Photo: Edmund Fountain/Tampa Bay TimesElevage executive chef Chad Johnson whips up a meal in Epicurean's culinary theater.
The chef checks in at hotel restaurants
New hotels across Florida, from grand luxury brands to boutique properties, have put food forward as their chief attraction to both guests and local diners — who may well bring other guests. The emphasis fits the food obsessions of today’s consumers and the increased competition from free-standing restaurants. Joining the elite ranks for hotel restaurants are the Epicurean hotel in Tampa and its Elevage restaurant; Le Meridien in Tampa and its Bizou restaurant; the Hotel Zamora in Tampa and its Castile restaurant; In Orlando, Four Season’s has Plancha and Capa; Vintro Hotel + Kitchen in Miami; Metropolitan by COMO in Miami Beach offers up the Traymore restaurant.
Want to read the whole article?
Existing Subscribers Access Article Here
Purchase and download this issue of Florida Trend. Or for an even better deal — opt for a one year SUBSCRIPTION in the format you prefer. When you pay now, you'll receive a complimentary copy of this issue in digital format, PLUS a FREE gift!
Check your preferred option: