FOOD & BEVERAGE
years , the hotel team decided that it was time for a change .
“ Maya had run its course , and it was time to change things up ,” says Brian Harrier , the hotel ’ s general manager .
So , the hotel team approached acclaimed Chef Richard Sandoval , who had partnered with them on Maya , to help them work on a new concept . “ That ’ s how we came up with Stoke & Rye , a more contemporary space , and protein heavy with steaks . The rye is focused on bourbons and whiskies ,” Harrier says . “ It ’ s a little bit different from what
Dining room at Stoke & Rye
Sandoval has engaged in , but it ’ s been quite a success so far .” and follow through and constant communication with suppliers
They started working on the new concept in late spring of and vendors . Everywhere we possibly could , we utilized existing
2021 , and they opened on June 19 , 2022 . The remodeling and relationships , firms we were comfortable with from previous projects , re-conceptualizing of the restaurant matches the lobby remodel and that they were comfortable that they would be able to deliver . We that the hotel finished last year . They also removed heavy window tried to take away as much of the guesswork as we could .” treatments and opened the restaurant up to the beautiful mountain They didn ’ t liquidate existing glassware or plates until the views , which are right outside . new products arrived , and though they did have to bring in some
“ Maya felt like a departure from the space , and it didn ’ t feel temporary bar stools , they did open on time . “ Even with the tight right ,” says Danielle McNair , director of sales and marketing . construction schedule and one of the most difficult supply chains
“ Stoke & Rye has lighter colors and a more modern feel to it .” I ’ ve ever seen , we were able to make it ,” Harrier says .
“ We really wanted to create that sense of continuity , and we ’ re The other key was to communicate with guests that the change continuing that with room renovation ,” Harrier adds . was coming so there were no surprises . “ The hotel also used its
The hotel team worked with Sandoval and his team over lobby restaurant and bar every day for guests who wanted to dine in . the course of the year to decide on design changes and menu It was pretty seamless ,” Harrier says . development , and then they closed Maya down in April . But they
The project cost just a little more than US $ 1 million , and in had a really tight deadline and turnaround to open the doors by addition to renovating the interiors , they opened up a patio and June 19 in time for their summer season . brought back live music with local bands , which is a draw for locals . “ It was an exercise in logistics ,” Harrier says . “ It was follow up “ We ’ ve received glowing feedback from guests ,” Harrier says .
Whiskey flight at Stoke & Rye Tomahawk steak at Stoke & Rye
80 hotelsmag . com Nov / Dec 2022