Posts By : Restaurant 17

Hotel Domestique Announces New Café 17, Featuring Gourmet Coffee and Pastries

Additional Updates Include New Outdoor Seating at Restaurant 17 and a Bike Shop

Greenville, S.C. — With the arrival of spring’s warmer temperatures and summer not far off, Hotel Domestique, the new luxury boutique inn catering to sophisticated travelers and active lifestyles, is set to unveil a number of updates including a new café, bike shop and outdoor seating at Restaurant 17.

Café 17, anticipated to open in late May or early June, will feature gourmet coffee by Intelligentsia, pastries and baked goods, fresh vegetables based from the hotel’s new gardens, and a selection of other locally sourced grocery items.

“Café 17 is a natural extension of Restaurant 17,” said Executive Chef Adam Cooke. “It’s a way for us to highlight our growing pastry program, and certainly an added amenity for our hotel guests and local visitors. We hope to welcome the local Traveller’s Rest community, which doesn’t currently have a offering quite like this.”

Visitors to Restaurant 17 will also notice a few changes. New this spring, an outdoor patio seating area will offer stunning views of the surrounding Blue Ridge Mountains and guests will find a number of new items on the menu. In keeping with the kitchen’s Au Terroir, or “of the earth” philosophy, the spring menu will feature new seasonally appropriate dishes and benefit from the addition of a pizza oven, expected to fire up in June.

“As a chef I’m always looking for new ways to make really good food more approachable,” chef Cooke said. “The new pizza program is one expression of that, we’re also going to be offering a special family-style Italian menu on Tuesdays. It’s something that was done here previously, and we’re excited to put our unique twist on it.”

New Bike Rental Program Rolls Out
Hotel Domestique, which has become a haven for cyclists under the Hincapie family’s ownership, also added a bike shop. With a fleet of carbon BMC road bikes available for rent, the shop will serve guests with bike fitting and maintenance, eventually including retail goods. Staff will also make ride recommendations and provide Garmin computers with convenient, preset routes ranging from eight to 80 miles. Guests can review routes on in-room iPads to pick their adventure before setting off.

Additionally, with spring’s arrival week group rides will also begin, which visitors and locals alike can join to explore the area.

Hotel Domestique Appoints Ben Webster As Hotel General Manager

Hotel Domestique, the new luxury boutique inn catering to sophisticated travelers and active lifestyles, has appointed Ben Webster as the Hotel General Manager. Webster’s mission? Get to know every guest in the hotel and deliver to them superior service befitting an intimate hotel with only 13 rooms.

When Webster visited Hotel Domestique for an interview and met with the management team, he immediately knew it was the right fit.

“The team’s guest-focused philosophy, as opposed to just numbers, was of utmost importance to me,” Webster said. “George and Rich Hincapie, the owners of Hotel Domestique, understand they’ll be successful if they focus on the guests. It was refreshing to find owners that passionate about delivering the right experience at their property.”

It isn’t only the owner’s who are passionate about Hotel Domestique. Webster was also impressed with the staff’s commitment, and no one more so than Adam Cooke, the hotel’s Executive Chef who oversees Restaurant 17. Webster realized Cooke cares more about the guest experience than about his ego. He was impressed with the way Cooke senses guests’ culinary desires no matter where they’re from, and how Cooke understands service from a back of the house standpoint. In short, Adam, like Webster, understands and shares the Hincapie brothers’ vision of the property.

Webster’s background at the 5-Star, 5-Diamond Mayflower — a property with only 30 hotel rooms and a tight-knit group of employees — infused in him a passion for connecting with the guests on a level he could never do at a bigger property. It was at the Mayflower where he learned every aspect of guest services, having worked in many facets of the property from laundry to guest services to bellman and valet. He was also Assistant Controller before serving as Assistant General Manager for the last five and a half years.

At Hotel Domestique, he relishes the fact that the staff can provide an even greater level of service.

“At the Mayflower, I knew every single person that walked in that door,” Webster said. “I knew what they did for work. I knew who they were, I knew what they liked to eat, I knew their kids names. At Hotel Domestique, we get to do that twice over because there are only 13 rooms. That’s what I want to bring to the property: making sure that when guests visit the hotel once, they’re coming back again, they’re coming back twice a year, and we’re the only place they want to go. And we do that through service.”

The area’s active lifestyle also meshes well with Webster’s active life. He runs, plays Ultimate Frisbee, and has more recently taken up rock climbing along with his wife Amanda.

“The area is very customizable to any experience,” he said. “You can come to Hotel Domestique with your wife and have one type of romantic experience. You can come there with your friends and have a different type experience. You can come there for an intimate corporate retreat. So every single guest is having a very different stay depending on what their expectations are, but everyone experiences the same consistency of food and service. Next time you come back maybe you want something different we can do that as well. That’s what the team at the hotel is working on right now, and I want to help them discover how we’re going to personalize experiences for the guests.”

Hotel Domestique Announces The Opening of Restaurant 17 on November 15th

New Restaurant Features Locally Sourced Ingredients Prepared By One of America’s Best Chefs, Signature Artisanal Cocktails, An Exquisite Wine List, And Stunning Views

Greenville, S.C. (November 07, 2013) — Hotel Domestique is giving foodies something to look forward to with the opening of its new Restaurant 17 on November 15th, where travelers and locals alike can taste the cuisine of Executive Chef Adam Cooke, one of America’s 40 Best Chefs Under 40.

The restaurant — named 17 in honor of the number of times the hotel’s co-owner George Hincapie rode in the Tour de France — is in a serene, minimalistic setting, overlooking the Blue Ridge mountains and vineyards surrounding the hotel. The restaurant underwent a renovation and addition of a terrace that will offer even greater views of the landscape.

Restaurant 17’s dining room has been completely remade and expanded, with a new second level dining area and outdoor terraces. The environment is relaxing and free-flowing with clean lines, sleek contemporary tables, and a welcoming staff who make the larger space seem more intimate. A dramatic chandelier with colors that change by season or to create a specific mood is a focal point of the restaurant while the fireplace gives the room an old-world ambiance. The chairs look like they’re carved out of wood stumps, creating an organic touch that also comes across as modern. Restaurant 17 also includes additional space and seating for special and larger events.

World-Class Food And Wine, But With Local Roots Restaurant 17’s food and wine program will be led by Executive Chef Adam Cooke along with hotel General Manager and Level 2 Sommelier Richard Jardin.

Placing an emphasis on locally sourced vegetables, Cooke brings to Restaurant 17 a creative and refined culinary style based in classic technique and traditional cooking methods. Menus will especially draw on the bounty of local area agricultural offered by the terroir, or unique characteristics embodied by the region.

“Since arriving at Hotel Domestique, I’ve been able to meet and create relationships with many area farmers and purveyors,” says Cooke. “With the completion of Restaurant 17 I’m looking forward to bringing those quality ingredients into our kitchen and ultimately to our diners.”

Throughout the day, those local ingredients will be featured on Restaurant 17 ‘s light fare menu, which emphasizes small plates. The light fare menu will change seasonally, but some examples include:

  • Warm handmade Mozzerella Buratta, tomato and watermelon salad
  • Ricotta gnudi, with purple sweet potato, pear, hazelnut, sage and brown butter
  • Roasted garlic and bone marrow tortellini with kohlrabi, gremolada and braised cippolini petal

In the evening, the dinner menu also changes seasonally and regularly to account for Chef Cooke’s creativity:

  • Beef shortrib with cheddar gnocchi parisienne, mushroom, and red wine braised onion
  • Day boat caught skate with sepia noodle and peas, green garlic, mint oil and citrus
  • Greenbriar Farms roast chicken breast with Riesling butter sauce, dates poached in black tea and caramelized salsify

With an affinity for smaller places reflective of the personal expression of the owners or the chefs, Cooke refined his culinary skills at some of the best resorts and restaurants in the country. This includes Resort at Paws Up and Blackberry Farm, where he was awarded the Grand Chef Relais Chateaux and was named 40 Chefs Under 40 by Mother Nature Network, a tribute to chefs who place an emphasis on locally produced, seasonal and sustainable ingredients.

To accompany the world-class cuisine, diners can sip signature artisanal cocktails that change seasonally such as the Palmetto Pama Punch, a mixture of vodka, Pama-Pomegranate Liquor, house-made Limoncello, and fresh picked mint; and the Rum Soaked Cranberry Mint Mojito, made from rum, fresh muddled mint, mint simple syrup, and rum soaked Maine cranberries.

Guests also can choose from a selection of beer from local breweries in Greenville and Asheville. The wine program will be both eclectic and classic featuring domestic and international selections. Diners can expect a to find a few surprises on the wine list including less common varietals, and new world boutique wines such as California and Oregon Pinot Noir, and Riesling, Grenache, Sancerre and Bordeaux Blends.

For more information or to book a reservation at Restaurant 17 visit HotelDomestique.com/Restaurant-17. To book an event contact General Manager Richard Jardin at richard@hoteldomestique.com.

Hotel Domestique, a Sophisticated Getaway in Blue Ridge Mountains, Now Accepting Reservations For Its August Opening and Beyond

Greenville, S.C. — Hotel Domestique, a new, contemporary boutique hotel near Traveler’s Rest, SC, is now accepting lodging reservations for arrivals beginning August 29th, 2013. Guests can book online at www.hoteldomestique.com.

“Late summer and early fall are incredible seasons in the Blue Ridge Mountains,” said Hotel Domestique’s General Manager and Sommelier, Richard Jardin. “We look forward to welcoming our first guests to experience Hotel Domestique’s charm, service and a preview of all that’s to come.”

The completely remodeled property, formerly named La Bastide, blends modern style with European influences. With a serene, hilltop setting the intimate, 13-room hotel will cater to travelers seeking a relaxing retreat as well as those with a passion for outdoor activities.

Architecture and Views
The hotel’s architecture is sophisticated and elegant, with heavy timbers and distressed hardwood floors set against modern furnishings. Upon entering the hotel guests are greeted by sweeping views of the rolling countryside. The foyer gives way to a stylish lounge area, while an adjacent library with oversized fireplace offers a quiet pocket for intimate conversation. Beyond is an expansive outdoor patio adorned with seating as well as steps leading to a new pool, all surrounded by lush landscaping.

Guestrooms
Each of the 13 guestrooms is styled and appointed for luxury and comfort: a wrought iron bed with 500 thread count linens, flat screen TV, iPad concierge, and French doors/windows that open to fresh air and the scenic views. Each room boasts a high ceiling and tasteful art, while many include patios and fireplaces.

Bathrooms are appointed with a rain showerhead and/or soaking tubs, plush towels, and Hermes toiletries. Spa-like in design, the bath area makes use of earth-toned materials such as river rock, forest-colored tile, and poured concrete.

Restaurant 17
Hotel Domestique’s Restaurant 17 will serve innovative cuisine in an austere setting set amongst the vineyards surrounding the property. Acclaimed Executive Chef Adam Cooke’s overall style for the cuisine will be refined, clean and approachable.

Cooke will draw on local sources for the majority of ingredients, reworking dishes to adapt to the South’s fast-changing growing season with menu items such as elk carpaccio with blood orange, horseradish and pea shoots, or rabbit meatballs with peas, sage and wild leeks. An extensive wine program developed by GM and Sommelier Jardin will complement culinary offerings.

Breakfast can be simple or sophisticated depending on the palate and day plans, from homemade pastries and preserves, to a smoked trout pastrami and biscuit breakfast sandwich with duck egg. In lieu of a traditional lunch, an all-day light fare menu will based largely around a wood-burning oven to accommodate both the pool deck and active schedules of the guests.

Restaurant 17 is named after the number of times hotel co-owner George Hincapie rode in the Tour de France. The completely remade dining room is expected to open in mid-Fall and includes a new terrace level for additional seating and to accommodate special groups. From August until the restaurant’s formal opening, meals will be served in the salon area adjacent to our modern, concrete wine bar or on the relaxing terrace looking out onto the scenic mountain landscape.

A Bike Riding Mecca…
Given the Hincapie family’s affinity for cycling, Hotel Domestique will uniquely cater to two-wheel aficionados. The property will include small bike shop area with an on-site mechanic, specially designed bike storage room, BMC road and mountain bikes rentals, and mapped ride routes around the region. Cyclists can join weekly women’s, beginner, and general rides led by experienced riders, in some cases, George Hincapie himself. Cycling and triathlon clinics and training camps will also be offered throughout the year.

The hotel will also welcome local riders, encouraging them to start and finish rides at the property where they can change or shower and then stay for dinner.

…But More Than Just a Cycling Destination
Hotel Domestique is more than a haven for cyclists—it’s for anyone with a love for the outdoors. The area offers an abundance of activities including hiking, fishing, golf and horseback riding. Caesars Head State Park, Mountain Bridge Wilderness Area, Table Rock State Park and many other nearby areas are a big draw for nature lovers. For those seeking a more structured workout, Hotel Domestique will also have a state-of-the-art fitness studio.

A Unique Inspiration and Family Affair
George Hincapie, who competed in the Tour de France 17 times, is opening the hotel along with his brother Rich, and Peter Gilgan, a successful entrepreneur in homebuilding and real estate development. Much of the hotel’s concept blossomed from George’s time spend in Europe combined with Peter’s development acumen.

Hotel Domestique’s Restaurant 17 Will Showcase Locally Sourced Ingredients Prepared By One of the Country’s Most Talented Young Chefs

Executive Chef Adam Cooke Pays Tribute to Region and Its Farmers

Greenville, S.C. — When Hotel Domestique opens this August travelers and Greenville locals alike will be welcomed to the completely new Restaurant 17 and the cuisine of Executive Chef Adam Cooke, one of America’s 40 Best Chefs Under 40.

The restaurant—named 17 in honor of the number of times the hotel’s co-owner George Hincapie rode in the Tour de France—is in an austere setting, overlooking the Blue Ridge mountains and vineyards surrounding the hotel. The restaurant is currently undergoing a renovation and addition of a terrace that will offer even greater views of the landscape.

Drawing on these surroundings, Restaurant 17 will take its cue from the bounty of local area agricultural offered by the terroir, or unique characteristics embodied by the region.

“My style of cooking is generally light, refined and really ingredient based while being reflective of the area,” said Cooke. “It’s somewhat vegetable forward in keeping with the history of this area. Historically, in the foothills of the South, meat wasn’t always readily available. So there’s a deep culture in vegetables here, and I’ve always drawn from that.”

Cooke will develop relationships with local farmers and ranchers and prepare much of the cuisine from ingredients sourced locally, with a creative and refined culinary style based in classic technique and traditional cooking methods. At the same time, in order to find the best ingredients, he won’t be afraid to reach out farther for such items as seafood when necessary.

With an affinity for smaller places reflective of the personal expression of the owners or the chefs, Cooke refined his culinary skills at some of the best resorts and restaurants in the country. Most recently, he was the Executive Chef at the Resort at Paws Up in Greenough, Montana where he was charged with turning the resort into a food and wine destination. Prior to the Resort at Paws Up, he was Executive Chef at Rock Creek Cattle Company at Deer Lodge, Montana, rated one of the top private resorts in America.

Most notably, he served as Executive Chef at Blackberry Farm in Tennessee, where he led a world-class team of chefs and artisans including cheese makers, butchers, farmers, beekeepers, a chocolatier, and bread bakers. While at Blackberry Farm, he was awarded the Grand Chef Relais Chateaux and was named 40 Chefs Under 40 by Mother Nature Network, a tribute to chefs who place an emphasis on locally produced, seasonal and sustainable ingredients.

Restaurant 17’s ambiance will keep with the hotel’s small country inn character. It will also include additional space and seating for special and larger events.

Hotel Domestique Announces New General Manager and Executive Chef

Boutique Hospitality Veteran Plus One of 40 Chefs Under 40 To Lead the Inn’s Service Team

Greenville, S.C. — Hotel Domestique, the new luxury boutique inn catering to sophisticated travelers and active lifestyles, has announced the appointment of Richard Jardin as General Manager and Adam Cooke as Executive Chef.

Richard Jardin comes to Hotel Domestique after 20 plus years in the industry and a degree from Cornell University’s prestigious hotel school. He started his career at The Inn at Little Washington in Washington, Virginia, which at that time was the number one boutique hotel and number one restaurant in the country.

“I wanted to be a part of the best properties in the country and had a passion for guest experience,” Jardin said. “I started from the bottom and worked my way up because to serve guests at that level, I wanted to understand all aspects of customer service.”

Most recently, Jardin served as Restaurant Manager at the 4 Diamond Peninsula Grill in Charleston, SC and as Principal Consultant for Feteau Hospitality, a niche Consulting Company for the Boutique hospitality field. His goal at Hotel Domestique is to provide a classic level of service that is refined but comfortable.

Adam Cooke, Hotel Domestique’s Executive Chef, was named one of 40 Chefs Under 40 by Mother Nature Network, a tribute to chefs who place an emphasis on locally produced, seasonal and sustainable ingredients. Cooke received the prestigious designation while working as chef de cuisine at the renowned Barn at Blackberry Farm in Tennessee. His appreciation for sourcing local and sustainable ingredients will be expressed by a refined culinary style based in classic technique.

Restaurant 17’s makeover and expansion combined with the bountiful, regional ingredients available make this an exciting opportunity to be part of,” Cooke said. “I’m passionate about developing relationships with farmers and ranchers to ensure the highest quality products and dining experience for our guests.”