Issue link: http://digital.copcomm.com/i/376390
september 2014 / the tasting panel / 121 That dish is a prime (pun intended) example of how the Omni Royal Orleans works: history, care and post- modern sensibility are fused in this property. This site in New Orleans's French Quarter has hosted a series of very fine hotels since the 1830s: first the Exchange, then the Saint Louis and now the Omni Royal Orleans. Employees are caretakers of an illustrious chronicle of hospitality— while creating their own new chapters in food, beverage and service. For example, because drinking is also part of New Orleans tradition, one of the Omni Royal Orleans' lunch customs is the Washbucket Martini cart, which dates from the 1960s. It was reintroduced here about two and a half years ago for lunch on Fridays only. The Martini cart is now adding Thursday service to accommodate high demand. These people know how to live! The F&B team has been headed by Krystof Kucewicz for the past couple years. Kucewicz arrived here after experi- ence on cruise ships, then land stints in New Mexico and Texas. Here at the Omni Royal Orleans he is "raising the bar," and he acknowledges, "There is a lot of competition." "Companywide," Kucewicz explains, "the Omni Corporate Food and Beverage Team makes annual changes." In the wine arena, WineQuest consults on their wine lists and does staff trainings, too. The Omni Beverage Committee spends a lot of time making sure the customer has a consistent experience at all of the properties, yet includes local and seasonal variety in their offerings, so the Omni Royal Orleans also stocks popular local beers like Abita Amber and NOLA Blonde. About a year ago, they realized that they needed to main- tain sophistication in the cocktail program while simplifying preparation—drinks were just taking too long to make. So they concentrated on using high-quality ingredients but fewer of them, like Tito's Vodka (because it's Southern and fashionable), as well as Absolut and Belvedere. And they carry a selection of other top brands per customer requests. Rhum Clément is another favorite in cocktails here. Guests also favor tequilas such as Patrón, Tres Agaves and Cruz. In addition to the Rib Room, the Omni Royal Orleans has two other bars that serve light meals: La Riviera, the private rooftop bar at the pool (open seasonally), and Touché, which is open all day, or "from 11:30 a.m. till whenever . . ." explains Kucewicz. He says that cocktails are 60–65 percent of their business, and they try to have "enough variety for everyone." Using great food as one of his measures for raising the bar with the Omni Royal Orleans's offerings, Kucewicz talks daily with Chef Gottlieb and they are "both involved in every aspect of operations." In the restaurants, they have lightened up the luncheon fare and made it "more playful," featuring six or seven special dishes each day. Quality ingredients are the norm here, like Harris Ranch steaks, which have a "wonderful flavor profile" explains Gottlieb. With a reliable group of local customers in mind, Chef Gottlieb also changes up the menu every week or so, incorporating local ingredients and dishes for both lunch and dinner. New Orleans natives can also take advantage of the Omni Royal Orleans's four private dining rooms for events, with seating anywhere from an intimate eight to a full 40 people. After all, residents have been coming to this address since before the Civil War—it is said that the traditional New Orleans dish gumbo was invented at the old Saint Louis Hotel in this location. The Rib Room's Louisiana chanterelle mushroom tart—Executive Chef Michael Gottlieb handpicks the mushrooms from a secret location in Louisiana. Executive Chef Michael Gottlieb of The Rib Room in Omni Royal Orleans Hotel with the hotel's Director of Food & Beverage Krystof Kucewicz.