SEASONS by Atlantica – Restaurant Makeover
SEASONS by Atlantica recently completed renovations to their restaurant and launched their new menu on the 27th January 2011. I was invited to sample these latest changes and I have to say I was pleasantly surprised by what I saw and ate. It seems the notion that hotel food isn’t as inspiring as stand-alone restaurants is becoming a thing of the past. I know I am as guilty as the next in that I don’t consider a restaurant hotel first as a place to enjoy, shall we say, the whole dining experience. However, there is a trend that is gaining momentum as more people eat at hotels because hoteliers are trying to revamp their image as a place to go when you want good food. These days the trend is a focus to support the local food community via the menu (thank goodness!).
As diners wax lyrical about a food experience so does the dining conception raise the bar up a notch. No longer will diners look for just good food, but also for menu design, space, how attractive the plateware looks with the food etc. and authenticity (is the food authentic to that region?). I usually ask our waiter/waitress where the food comes from and look to see how much of the menu caters to food items available within, say a 100 miles, of the restaurant. I love to see words on a menu such as: locally made bread; locally butchered beef; foods purchased from regional farms. Chefs from the hotel restaurants then develop a relationship with the farmer or fisherman and it’s a win-win for all concerned.
SEASONS is aptly named and it was discussed last year whether or not to keep the name. Chef Luis Clavel said he wanted to keep it and focus on a seasonal menu to help support the local food community.
The Culinary Chase’s Note: The evening was casual and the food stations were manned by the culinary team at SEASONS eager to explain what each dish was. I sampled the pulled lamb with mango and goat cheese; pork medley (rib, pork belly and tenderloin); lobster in a curry broth with samosa; calamari with cucumber yogurt ensalada; beef tenderloin with an apple cheddar crust and au jus; shortbread dipped in chocolate served with a side of strawberry purée and dulce de leche. Proof, I say, is always in the pudding and I enjoyed sampling the new menu so much I made dinner reservations for this Saturday!
A must taste experience!!!