In
February 2014, the Irvine Marriott Hotel introduced an open venue for meeting,
dining, and entertaining to the Orange County scene. By name, it is called FLOE
Lounge. By experience, it is a blending of high-concept interior design with
advanced technology and fine art. It has a boutique hotel feel, as the décor continues
the guest experience through the front desk and lobby area. The décor also
reflects the OC beach feel with a natural, soft color palette inspired by sand,
ocean, and driftwood.
FLOE
Lounge is headed by Executive Chef Adrian Hernandez. Chef Adrian is taking
advantage of the great seasonality of SoCal and local farms to bring the farm-to-table
concept to visitors and business travelers alike. The mixologists use locally
grown herbs from Irvine’s Tanaka Farms. The culinary team even grows their own
herbs and fresh leafy produce on patio deck walls right outside the restaurant.
Let’s
take a look at the menu:
Parmesan
& Chile Kale Chips are made with fresh Kale harvested daily from their
outdoor herb wall and served with a fresh dusting of Romano and Parmesan cheese
and crushed red pepper flakes. The chips were nicely seasoned with a little
spicy kick. These would be great with a drink at the bar or as a crunchy
appetizer. Rating: 4.5/5 stars
To read more and see slideshow, please visit: http://www.examiner.com/review/floe-lounge-at-the-irvine-marriott-hotel-reveals-modern-coastal-cuisine
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