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Kimpton Hotels & Restaurants

A Great Place to Stay (and Tipple)!

 

Bill Kimpton created the first boutique hotel and restaurant company in the U.S. over three decades ago. Famous for turning interesting old buildings into great hotels, the Kimpton chain has attracted and maintained a following of guests who have become accustomed to the company’s sometimes unusual and homey amenities. The complementary evening wine hour, fantastic award-winning restaurants with top-notch wine programs and the best pet-stay program in the business all have their customers coming back time and time again. in the Mix takes a look at some of Kimpton’s most revered hotel restaurants.


Atwood

restaurant and bar at the Hotel Burnham

CHICAGO

Located in a National Historic Landmark building in downtown Chicago at the bustling intersection of Washington and State Streets, this boutique hotel was constructed in 1895 as the Reliance Building by legendary architects Daniel Burnham, John Root and Charles Atwood. Helmed by Executive Chef Brian Millman and Head Bartender Ray Anguiano, the restaurant serves seasonal American cuisine and handcrafted cocktails in a relaxed and welcoming environment that pays homage to the timelessness and casual elegance of the building’s rich history. The intimate Atwood has a dining room capacity of 65, with a bar area that entertains 26 seated guests. They also have a 22-seat patio and private dining in the Reliance Room, which holds 32 guests. Atwood was renovated in 2015 to breathe new life into the National Historic Landmark, whose radical steel and glass design set the precedent for the nation’s first modern-day skyscraper. The décor pays homage to the building’s rich history while also integrating an expanded bar area with high-top seating overlooking State and Washington Streets through iconic 18-foot tall windows. During the months of November and December, Atwood is dressed in festive décor and serves its annual Holiday Tea Service, a favorite of guests and locals alike. Guests can sip their choice of eight loose-leaf teas with optional flutes of bubbly.

Top: Interior of the Atwood Cafe. Bottom Left: Ramon Anguiano, Atwood’s head bartender. Bottom Middle: The French 75. Bottom Right: Bewitched cocktail.

Top: Interior of the Atwood Cafe.
Bottom left: Ramon Anguiano, Atwood’s head bartender.
Bottom middle: The French 75.
Bottom right: Bewitched cocktail.


The Biergarten

at the Hotel Monaco

PITTSBURGH

The Biergarten is an 88-seat, open-air beer bar located on the ninth floor rooftop of Hotel Monaco Pittsburgh. It is a perfect post-work and weekend spot to celebrate good friends and good times. The space features an exhaustive menu of European beer as well as German-influenced bar bites, along with a playful selection of pub games.

The Biergarten looks to Germany for menu inspiration in both the food and the beer programs. The true star is the deep and varied list of European brews, extensive and well thought out.

The menu consists of central European street food (served from a cart!). It includes house-made currywurst, giant pretzels, sauerbraten and a full array of pickles. Other specialties include an assortment of cannery items including smoked mussels and potted pork and mixed nuts.

Top: The open-air Biergarten on the ninth floor of the Hotel Monaco. Left bottom: Some of the Biergarten’s choices. Right bottom: A good pour of one of the many choices at the Biergarten.

Top: The open-air Biergarten on the ninth floor of the Hotel Monaco.
Left bottom: Some of the Biergarten’s choices.
Right bottom: A good pour of one of the many choices at the Biergarten.


The Commoner

at the Hotel Monaco

PITTSBURGH

The Commoner is a 120-seat modern American tavern serving breakfast, lunch and dinner. The restaurant’s menu showcases approachable, seasonal favorites and an expansive, beer-focused bar program. A large exhibition kitchen that draws the dining room into the energy and excitement of the kitchen anchors the 3,000-square-foot space. The 16-seat bar features 20 draft lines offering a variety of local brews; several wines and cocktails are also available on tap. For game day viewing, the bar features flat panel televisions and state-of-the-art sound. In addition to the bar seating, high tops, communal tables and booths provide seating for 36 and are arranged to maximize viewing for Pittsburgh’s legendary sports fans.

Top left: The Pennsylvania Porkchop, featuring Old Overholt Rye. Top right: Some of the stunning cocktails offered at the Commoner. Bottom: Communal tables at The Commoner.

Top left: The Pennsylvania Porkchop, featuring Old Overholt Rye.
Top right: Some of the stunning cocktails offered at the Commoner.
Bottom: Communal tables atThe Commoner.


Blue Hound Kitchen and Cocktails

at Hotel Palomar

PHOENIX

Blue Hound is located in the heart of the city’s shopping and entertainment scene. Part of Hotel Palomar Phoenix, Blue Hound is also a cocktail enthusiast’s best friend, with its creative libations and one of the city’s largest selections of bourbon, Scotch and gin. Blue Hound is a contemporary American gastro-lounge; it is a neighborhood-friendly but casually polished venue that strikes the balance between the energy of its city setting and Arizona’s laid-back lifestyle.

The chef-driven cuisine, from Executive Chef Sean Currid, showcases regional and global influences through the use of brines, rubs, marinades, oils and vinegars, to bring out the most soul-satisfying flavors and tastes. Each dish is served up as a sharable social plate, perfect for communal noshing or an individual portion; and each also pairs perfectly with Blue Hound’s award winning handcrafted cocktails, spirits, artisanal wines and beers.

The cocktail program, from award-winning Head Bartender Stephanie Teslar, boasts one of the valley’s largest menus of brown spirits, including top-notch gins, bourbons, Scotches, sherry, port, vermouth and house-made tinctures. Blue Hound raises the bar for the city’s urban drink culture with a renowned team of barkeeps, who leverage Phoenix’s largest menu of top cocktails.

Top: Head Bartender Stephanie Teslar of Blue Hound Kitchen and Cocktails. Bottom right: Horseshoes and Hand Grenades cocktail at Blue Hound. Bottom left: Blue Hound Kitchen and Cocktails’ striking Lost Melody cocktail.

Top: Head Bartender Stephanie Teslar of Blue Hound Kitchen and Cocktails.
Bottom right: Horseshoes and Hand Grenades cocktail at Blue Hound.
Bottom left: Blue Hound Kitchen and Cocktails’ striking Lost Melody cocktail.


Pennyroyal

at The Palladian

SEATTLE

With a convivial “social salon” air, Pennyroyal takes inspiration from old-world European style bars, focusing on aged spirits, a rotating punch menu and bar bites prepared front-and-center by knowledgeable barkeeps. The menu, like Seattle’s seasons, changes often to reflect what’s fresh and inspiring in the moment. Dark woods, exposed brick and vintage glassware play a starring role in the 35-seat establishment, joined by an approachable yet refined menu featuring the likes of local cheese with house-made crackers, mini cod sandwiches, fresh Penn Cove pickled mussels brined with the light heat of seasonal chilies, and bar ceviche.

There is a revolving menu of house cocktails, local wine and beer, and drinks that are crafted using seasonal and house-made ingredients, including liquor infusions, vermouth, grenadine, tonic, bitters and more. Sample cocktails include the “Last Known Surroundings,” a mixture of rhubarb-infused gin, Aperol, lemon, ginger and rhubarb bitters; and the “Salgar Special,” made with Fernet Branca, Monkey Shoulder Scotch, Vida Mezcal and clove tincture. Monday through Saturday from 3 to 6 p.m., Pennyroyal hosts happy hour, offering a daily punch and select wines for $5 as well as classic cocktails for $7.

Top left: Lead bartender at Pennyroyal, Chad Phillips. Top right: Pennyroyal’s Classic Whiskey Cocktail. Bottom left: The bar at Pennyroyal. Bottom right: Pennyroyal’s popular Flaming Tiki cocktail.

Top left: Lead bartender at Pennyroyal, Chad Phillips.
Top right: Pennyroyal’s Classic Whiskey Cocktail.
Bottom left: The bar at Pennyroyal.
Bottom right: Pennyroyal’s popular Flaming Tiki cocktail.


Emily WinesEmily Wines  

master sommelier and senior director of National Beverage Programs for Kimpton Hotels & Restaurants

Emily’s role at Kimpton is one of mentor, expert and advocate, all in one trailblazing package. One thing that’s missing is an overly developed ego, despite her stellar credentials. She oversees a talented senior beverage team and directs bartender activities from A to Z for Kimpton – from sourcing quality ingredients to investing in education and mentorship. Emily’s constantly on the lookout for great wines and spirits from around the world but above all, she strives to make a difference in the way people experience wine. Her persona, and subsequently the beverage program she oversees, is decidedly devoid of pomp and fuss.

In 2008, Emily became one of only 131 people in the U.S. to ever pass the master sommelier diploma examination. She was also awarded the prestigious Remi Krug Cup for passing all three sections of the exam on her first attempt, one of two women to ever achieve this remarkable distinction.

“At the end of the day, what makes me happy is providing a spectacular drinking experience, from incredible craft cocktails to socially conscious wines. My goal is to make guests and employees feel like they’re coming home, that there’s always room for everyone’s beverage tastes in this world.” – Emily Wines


Mike_RyanMike Ryan 

national manager of Bar Education for Kimpton Hotels & Restaurants

As the first national manager of Bar Education for Kimpton Hotels & Restaurants, Mike brings to this position his 15-plus years of experience in the culinary and bar industry. Mike’s primary responsibilities on the core beverage team involve training and educating on-the-ground bartenders and helping open or refresh Kimpton’s collection of bars and lounges around the country. He also creates bar education programs around timely bar trends such as “Tiki Times,” and executes lively bar summits for additional hands-on training and team building.

Prior to his national team role, Mike helped launch Kimpton’s Sable Kitchen & Bar in Chicago in 2010, which soon became a local favorite and has been lauded nationwide by industry critics and peers. Under Mike’s bar leadership, Sable was named one of the “Best Bars in America” by Food & Wine, one of the “Best Hotel Bars in the U.S.” by USA Today, and one of the “Top 55 Whiskey Bars in the U.S.” by Bourbon Review.

“At the backbone of all of our bars and lounges are talented teams who have a genuine interest in sharing a love for what they do. There are no barriers and definitely no attitudes. Crafting a personalized, authentic experience requires education, passion and care for every ingredient, every drink. We take great pride in our bars and in making the most out of every interaction.” – Mike Ryan

About the author

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