The Ritz-Carlton, Bachelor Gulch in Vail, Colo., will introduce the resort’s first ever pop-up restaurant concept taking place every other weekend throughout the summer. Kicking off on July 8, the resort will showcase four different Ritz-Carlton and Front Range chefs, who will bring their own specially curated menus and culinary flair from their home restaurants.
Taking place on Fridays and Saturdays in “The Grill,” guests will be transported to the visiting chef’s restaurant with a three to four-course prix-fixe menu. Guests can expect a wide range of cooking styles and cuisine, starting with Southern-inspired food with a modern twist from Chef Nathan Hardin of Highball and Harvest at The Ritz-Carlton, Orlando; contemporary farmhouse-style fare from Chef Justin Bronson of Old Major and Masterpiece Kitchen of Denver; creative coastal cuisine from Chef Jay Norris of Jack Dusty at The Ritz-Carlton, Sarasota; and Asian fusion from Chef Lon Symensma of Denver’s Cholon.
Each guest chef’s prix fixe menu will be available for dinner and will start at $55 per person. In addition to the rotating chef menu, guests can enjoy à la carte items at The Grill for breakfast, lunch, and dinner.
“We’re thrilled to introduce this fun and inventive culinary concept to our resort this summer,” said General Manager Steven Janicek. “Summer is such a special time at The Ritz-Carlton, Bachelor Gulch, and this exciting pop-up restaurant concept adds another memorable layer to the guest experience.”
El Celler de Can Roca in Girona, Spain, which was named second best in the world at the recent World’s 50 Best awards (and was No. 1 last year) will come to London as part of a tour of a handful of cities around the world over the coming months. It will reside in Piccadilly’s Hotel Café Royal for four days in August.
The Roca brothers who run the restaurant will lead the kitchen at the pop-up and are bringing almost the entire El Celler de Can Roca team with them, ensuring guests enjoy the same level of culinary experience they would at the Spanish restaurant.
The menu will include El Celler de Can Roca favorites as well as some new dishes inspired by London and made using local produce. The dinners will take place in the hotel’s Domino restaurant.
The Sir John Young Hotel in Sydney is hosting a pop-up In-N-Out Burger restaurant this summer. Named Down-N-Out, the pop-up will be open for a month and offer a simple menu similar to that of the original In-N-Out in California.
The famous ‘secret’ menu that you won’t find on the boards at In-N-Out but are even more popular than the featured menu—such as Animal Fries and lettuce-wrapped protein style burgers—will also make an appearance at Down-N-Out, but the team will leak what they are once the doors open.
Cindy’s, the rooftop restaurant, bar and open-air terrace at the Chicago Athletic Association hotel, will open a weekly Popsicle Pop-Up from noon to 2 p.m. every Saturday, with rotating flavors crafted by Cindy’s executive pastry chef Jove Hubbard called Jove T’s Pops Shop.
Available to passersby and hotel guests, Jove T’s Pops Shop is stationed within the main Michigan Avenue entrance of the hotel. These frozen confections, available with or without a dash of booze, are created to reflect the whimsy and light flavors found on Chef Hubbard’s dessert menu available this season at Cindy’s.
Popsicles are available for cash purchase for $3 each, with boozy popsicles available for $4. Jove T’s Pops Shop will debut new flavors each week.