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