Something new and wonderful is coming to town. Something fit for foodies and wine lovers.
The Epicurean hotel is designed for “connoisseurs of life” – those who celebrate life by enjoying all the wonderful flavors it has to offer. The various outlets that will be available to visitors of the Epicurean will be sure to create an incredible experience. The hotel is an extension of Bern’s; if you live in or have visited the Tampa Bay area, you will certainly have heard of this legendary restaurant (as well as SideBern’s, it’s New American Cuisine counterpart). Dining at Bern’s is a complete experience; from the food, to the staff (waiters train for more than a year, learning all stations of the kitchen and even training at the organic farm), to the extensive wine cellar. I can only expect a continuation of the brand will be incredible.
Last night, I was invited to attend the unveiling of the Epicurean. Attendees were treated to a preview of the various offerings the hotel will offer.
Élevage will offer “nostalgia meets nouveau” cuisine under the direction of 2012 James Beard Best Chef South Semi-Finalist, Executive Chef Chad Johnson. We were lucky enough to sample a few bites of culinary perfection, from raw oysters, to ham and cheese sandwiches with truffle and apricot, to “duck duck goose” burgers (foie gras and goose confit stuffed duck burgers), to country ham on biscuits with sawmill gravy…
…to my personal favorite of the evening: the lobster and bacon hash, topped with a perfectly tiny fried quail egg. I’d like a full size portion of this menu item, please!
I can’t forget about the amazing baguettes on display from Élevage either; they made a lovely addition to the display, but also served as a welcome take home treat from the event.
Edge is the “social drinkery” that will be perched on the Epicurean rooftop. The cocktails are designed by the Director of Spirits, Dean Hurst. Guests will be able to enjoy crafted cocktails or sip on wine from the impressive Bern’s Fine Wine & Spirits collection.
I was happy to taste test the White Lady cocktail, created with Nolet’s Gin, Cointreau, and lemon juice.
Other offerings from Edge sipped by friends included the Rum Black Tea Punch (with Ron Zacapa 23, strong black tea, lime juice, and Demerara sugar), and a Key West Southernmost Wheat (from Melbourne, FL). I wish I would have been able to sample each drink from the menu, as each glass shaken and poured looked incredible.
Chocolate Pi will be the sweet side of Epicurean, and they truly offered an impressive spread at the unveiling. From macarons, to salted caramel truffle pops, to homemade chocolate marshmallows (dipped in chocolate), my sweet tooth was satisfied. I am eagerly anticipating a future visit to Chocolate Pi once the hotel has opened its doors.
Epicurean will also feature Evangeline: a delectable spa featuring beauty and relaxation treatments designed to tantalize the palate and the body. After experiencing a chair massage during the event, I am quite ready to book a future treatment, and I can’t wait to see what unique spa offerings will be on the menu.
Finally, the Epicurean Theatre is one of the features of the new hotel I am most excited about. The theatre will be an open forum for discussion of food trends, technique, mixology, and the like. A calendar of future events will be released on October 1st; as a passionate learner, I know I will be signing up for programming.
It is clear to see: every element of the Epicurean hotel is being expertly crafted with care. They will be offering unique and original experiences for their guests, allowing them to explore and indulge. Doors to the Epicurean hotel will open in December 2013, and I for one am looking forward to learning more (and hopefully experiencing) what they will have in store!
Would you be excited to experience a hotel like the Epicurean?