Charlestowne Hotels has expanded its food and beverage portfolio with the addition of five new and reimagined restaurant and bar concepts across properties in Illinois, New York, New Mexico and Wisconsin.
The projects include the repositioning of an existing restaurant at the Deer Path Inn in Lake Forest, Ill., and four new concepts, including two at the upcoming Hotel Flora in Santa Fe, NM. The Charleston, SC-based management company said its in-house food and beverage division oversees concept development, branding, culinary direction, design collaboration and operations in partnership with hotel owners and property teams.
“Food and beverage has become a defining cornerstone of a hotel's identity, and we approach concept development as a disciplined, cross-functional process,” Matt Barba, COO of Charlestowne Hotels, said in a statement. “Every project begins with a deep understanding of the market, the hotel’s positioning and the opportunity zones within the surrounding community.”
Among the latest openings is The Brasserie at Deer Path Inn, which debuted following the repositioning of the property's former English Room restaurant. The redesigned concept features a seasonal menu and updated interiors while maintaining elements of the historic hotel's character. According to the company, the restaurant has expanded dinner service to seven nights a week following the relaunch.
Primos Tacos & Tequila recently opened in Hamilton, N.Y., near Colgate University. The stand-alone fast-casual restaurant serves street-style tacos along with a tequila and mezcal program and is located near The Colgate Inn, which is managed by Charlestowne Hotels.
Two new outlets are scheduled to open in fall 2026 at Hotel Flora in Santa Fe, N.M. Railyard Social will be an outdoor venue offering regional small plates, local craft beer and community programming. Green Rabbit will be an underground cocktail bar featuring a menu inspired by local culture and the Southwest.
Ondra, meanwhile, is expected to debut in summer 2027 at Hotel Laureum, a new boutique hotel in Milwaukee. The restaurant will focus on seafood, featuring raw, crudo and coal-fired dishes.