Travel Insider Magazine: Kimpton’s Hotels Best Culinary and Cocktails Experiences for 2018

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Travel Insider Magazine: Kimpton’s Hotels Best Culinary and Cocktails Experiences for 2018

When it comes to culinary and cocktail trends, we look to Kimpton hotels as we took part in their forecast for 2018. The company’s findings were extensive–asking their leading chefs, sommeliers, general managers and bartenders from their over 80 restaurants (think Chicago’s Boleo for Arroz Chaufa) and bars (we loved Pining Away at this Dupont Circle hot spot) across the U.S. Europe and the Caribbean.

“Kimpton chefs and bartenders pushed the envelope with their exploration of international spices, regional influences, and unexpected flavor profiles, as well as the social and cultural drivers transforming today’s dining experience,” said Alex Taylor, Senior Vice President of Restaurants & Bars. “We’re excited to see these trends brought to life everywhere from five-star establishments to food trucks and home kitchens.”

Here are some of our favorite food trends in 2018. Want in on the latest trends? We suggest booking a table at one of Kimpton’s incredible restaurants across the globe.


Beet Tartare
Vol. 39 
pickled fennel, orange, pistachios, goat cheese mousse, lemon curd
The Trend | Savory Courses With Dessert Flavors

Puebla-Style Beef Tartare 
The Katharine Brasserie & Bar 
beef flat iron steak, salsa verde, avocado mousse, pickled mustard seeds, and fried tortilla chips
The Trend | Re-imaged Mexican


Arroz Chaufa 
chorizo, laughing bird shrimp, Peruvian purple potato, aji peruano, jasmine rice, tamari, cancha furikake
The Trend | Chifa

Ararat #35 Cured Venison 
4 Saints / Juniper Table
La Boite Sri Lanka #14 Kabocha, high desert wild mountain juniper, lingonberry braised red cabbage
The Trend | Nordic and Global Spices


Savarin Cake 
Tre Rivali 
New Glarus wild sour ale syrup, diplomat cream, Door County cherries
The Trend | Classic Throwback & Sour Beer

Kimpton’s Hotels Cocktail Trends

Plunder Road 
Citizen Rail 
Del Maguey Vida Mezcal, blistered bell pepper, fresh cantaloupe, Oleo Saccharum, whole milk
The Trend | Veggie Cocktails

Pining Away 
Grapefruit rosemary oleo, Lustau Fino sherry, Braulio, Benedictine, Allspice Dram, Rosa Regale Brachetto Dacqui
The Trend | Unique Rose

Lovely Bunch of Coconuts 
Coconut aged blend of Ron Zacapa & Goslings 151, lime, coconut ginger, shaved young coconut, dehydrated lime
The Trend | Sustainability

Breakfast at Katsura 
Suntory Toki Japanese whiskey, local cider, cafe orgeat, egg white, fizz
The Trend | Japanese Whisky and Sustainability

White Russian Cold Brew 
Jane Q 
Cold brew vodka, St. George Nola coffee liquor, half and half
The Trend | Coffee Cocktails




Posted on

May 20, 2019