Hotel Openings

This article was written by Restaurant Online Magazine. Click here to read the original article Benito’s will take the site previously occupied by its rival Tortilla and will join a…

🍴 Limor and Amir Chen to open Delamina Townhouse, a 110-cover Eastern Mediterranean restaurant, on 28 October in Covent Garden’s Tavistock Street, London. The Chens, also founders of the Apostrophe bakery chain, launched Delamina in 2018. The new venue will feature a health-conscious menu with grilling, roasting, and Eastern Mediterranean spices, alongside classic and new dishes. Set in a Georgian townhouse, the restaurant offers a dining bar, fireplaces, private dining, and a terrace.

🏨 Hyatt Hotels Corp. adds 6th Hyatt Centric in California, marking the state's 101st Hyatt hotel with the opening of Hyatt Centric Delfina Santa Monica. A $16 million refurbishment will modernize 315 rooms, update meeting spaces and add a restaurant. Renovations start this fall, managed by Viceroy Hotel Group. JLL secures $153 million financing for a 1,140-key hotel portfolio across California, Arizona, Atlanta, and Colorado. The Ann Savannah joins Sage Hospitality's portfolio, converting to Marriott Bonvoy by early 2025 with 157 serviced apartments. Sandos Cancun transitions to adults-only from January 1, 2025, enhancing entertainment and F&B offerings in its Mexican beachfront location.

🏡 Tivoli Hotels & Resorts opened the Tivoli Palazzo Gaddi Firenze Hotel in Florence, Italy, marking its second property in the country. The 16th-century luxury palace, renovated by Patrizia Quartero and Guy Oliver, offers 86 rooms, 8 suites, a fine dining restaurant, and a rooftop bar. Remington Hospitality now manages the first Puerto Rican property, Hotel Miramar in San Juan, with plans for renovation. The U.S. hotel industry saw a slight decline in occupancy (66.6%, down by 1.7%) and RevPAR ($107.86, down by 1.4%), but a minor ADR increase ($162.05, up by 0.2%). Mandarin Oriental, New York, became North America's first hotel to earn the Global Sustainable Tourism Council Certification for its sustainability efforts.

🌮 Javier Vera-Abbassi's brand opens a 14-seater dining area in London's department store on 23 September. Centered around 100-year-old family recipes, Conchita's offers burritos, tacos, salads to eat in or take away. Menu highlights include tinga tacos, cochinita pibil, portobello options, and burritos like jackfruit and beef birria. Salads feature ingredients like cactus and watermelon. Desserts include churros and tres leches cake. A forthcoming breakfast menu will add burritos and Mexican sweet bread.

🏨 Sofitel Al Hamra Beach Resort opens in Ras Al Khaimah, U.A.E., marking the brand's sixth hotel in the Emirates. It boasts 292 rooms, designed by Kristina Zanic Consultants, four swimming pools, seven dining venues, a fitness center, spa, and children's club. Moxy Hotels debuts in North Carolina with Moxy Asheville featuring 115 rooms, a rooftop bar, and shared amenities with Aloft Asheville Downtown. Sonesta International Hotels Corp. to launch five Sonesta ES Suites in the Dominican Republic, starting with Sonesta ES Suites ELEMENTS Jarabacoa in 2026, featuring 80 suites at 595 meters altitude. IHG's Vignette Collection to open in Alaró, Mallorca, Spain by 2025 with a 45-room hotel surrounded by vineyards.

🏦 The Ritz-Carlton enters Morocco, launching The Ritz-Carlton Rabat, Dar Es Salam; features 100 rooms, 17 suites, a 180-square-meter Royal Suite, dining venues, spa, and 2,200 square meters of outdoor space. Voco hotels opens voco Stockholm-Kista in Stockholm's tech hub, with 201 rooms and wellness facilities. Omni Hotels to manage a new 135-key hotel in Midland, Texas, including a rooftop pool and 15,000 square feet of meeting space. Hospitality America to manage the new Element by Marriott Charleston Airport, a 123-key hotel opening in Q2 2025, near Charleston International Airport.

🌮 Jason Dady, a chef with over 20 years in San Antonio's dining scene, is set to open Mexico Ceaty, an Eataly-like immersive dining, shopping, and entertainment venue, early 2025 in the Shops at Rivercenter, San Antonio River Walk. The project, in partnership with Ashkenazy Acquisition Corporation, will overhaul a 21,000-square-foot space. Mexico Ceaty will feature a variety of new bar and restaurant concepts, including Tres Arcos, Dos Cantinas, El Ultimo, and Dulce Aroma, along with food stands and a marketplace named Mercado. The venue aims to capture part of the Rivercenter's 12 million annual visitors.

🍴 Jason Atherton and Spencer Metzger's "Row on 5" set to open around 6 November on London's Savile Row, offering a 15-course meal at £195, with two extra courses as an option. Shanghai Me, a 1930s Shanghai-inspired restaurant, will replace Galvin at Windows on the London Hilton's 28th floor. AngloThai by John and Desiree Chantarasak, a 50-cover Thai-British cuisine venue, is coming to Marylebone’s Seymour Place. Brad Carter's "Undercroft" will feature British classics in the crypt of Mayfair's St George's Church. Boxpark unveils Boxhall locations in London and Bristol, with London's featuring 16 kitchens and Bristol's 7, both opening before year-end. Chris Denney's "Fantomas" in Chelsea promises a Modern European menu with Asian influence. Santiago Lastra’s "Fonda" will offer Mexican cuisine on Mayfair's Heddon Street. Jöro by Luke French and Stacey Sherwood-French relocates to Sheffield's Oughtibridge Paper Mill development in November. Mary-Ellen McTague's "Pip", part of Manchester's Treehouse hotel, focuses on low-waste cooking. Big Mamma Group's "La Bellezza" to open a 150-cover trattoria in Birmingham's former Vinoteca site before the year's end.

🍽 Simon Shand, former head chef at Michelin-starred Shoreditch restaurant Leroy, is leading Topa, a new 22-cover restaurant in London's Holloway Road, focusing on San Sebastian cuisine. Topa operates Thursday to Saturday in the Provisions kitchen, offering pintxos and Basque plates. Dishes include wild mushrooms with egg yolk, beans with tomatoes and garlic, and hake with orzo. Provisions Wine & Cheese, founded in 2015 by Hugo Esquerré, features over 100 cheeses and 120 wines, and collaborates with Shand for Topa, aiming to recreate the communal San Sebastian dining experience.