Earlier this spring, Loews Hotels & Resorts began a multiyear project to overhaul its restaurants and reinvigorate the on-property dining experience. It was important for the brand's food and beverage team to create concepts that resonated with hotel guests and also with the local community. The overarching goal? To establish distinctive stand-alone restaurants—destinations in their own right—that just happen to be located in hotels.
A few recently launched restaurants include:
Bank & Bourbon at Loews Philadelphia Hotel—March 2014
Located on the ground floor of Philadelphia's first and most renowned skyscraper, Bank & Bourbon blends classic mid-century architecture with a comfortable, relaxed decor. Exposed pipes and wooden beams on the ceiling, tufted leather banquettes, rugs, and wooden floors offer a casual, rustic, modern, and approachable setting. The restaurant also offers a unique barrel-aging program for bourbon, whiskey, and rye spirits under the direction of a bourbon master, and the menu, created by chef Tom Harkins, includes traditional American fare with an innovative and modern twist. When it comes to the private dining room for a wedding, social, or business event, Bank & Bourbon offers space that's beautiful, comfortable, and flexible.
Precinct Kitchen + Bar at Loews Boston Hotel—April 2014
Precinct Kitchen + Bar is an approachable restaurant and lounge focused on Boston cuisine. Tucked away on the lower level of the newly renovated Loews Boston Hotel (located inside the former Boston Police Headquarters), Precinct Kitchen + Bar celebrates the history and evolution of classic Boston cooking and hospitality.
Precinct Kitchen + Bar is available for corporate private events, private parties, and full or partial restaurant buyouts. Executive chef Olivier Senoussaoui creates special holiday and event menus with the season and modern tastes in mind.
Rural Society at Loews Madison Hotel—July 2014
Rural Society is a contemporary Argentine steak house from nationally renowned master Latin cuisine chef Jose Garces. Inspired by his travels to South America, Rural Society is rustic and luxurious, bringing the energy and sophistication of Buenos Aires to Washington.
Rural Society offers guests the refined, Iron Chef and James Beard Award-winning experience Chef Garces is known for. With flexible private dining options for 10 to 150 people, Rural Society offers a unique setting that transports guests from the bustle of the district to the sweeping cattle ranches and grill-fired kitchens of Argentina.
Coming next and later in 2015:
Washington, D.C.’s, chef Teddy Folkman is creating BAROAK Cookhouse & Taproom at the Loews Annapolis Hotel, which is expected to open in early 2015.