Dallas, TX

Hotel Swexan Announces Restaurant Concepts

Steven Doyle

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Today, the highly anticipated Hôtel Swexan, a family-owned 134-room boutique hotel fusing Swiss heritage and Texan hospitality, announced three brand new culinary and beverage concepts helmed by Executive Chef Raymond Bocanegra. All three restaurants and cocktail spaces will be open to Hôtel Swexan guests along with the local Dallas community, with several other epicurean concepts available exclusively to hotel guests. Hôtel Swexan’s operating division, Harwood Hospitality Group, have become mainstays in the Dallas food & beverage scene with twelve acclaimed concepts including Happiest Hour, Saint Ann Restaurant & Bar, and Dolce Riviera.

When developing Hôtel Swexan, Harwood International knew that a robust culinary program would be a founding pillar of the project – a vehicle to surprise, delight, and facilitate community, with the attention to detail and top-tier service that is akin to a luxury hotel. Each restaurant has been thoughtfully ideated to bring world-class design, menu offerings and gastronome opportunities that feel entirely unique, but can come together to create a multifaceted hotel experience. Dining reservations are now available for its headlining act, Stillwell’s.

Hôtel Swexan’s signature restaurant is a bold Texas steakhouse which pays homage to its female heroine for which it is named,Hallie Stillwell. Located in the heart of the hotel on the seventh floor, Stillwell’s will be a gathering point and celebratory destination for locals and guests alike, with a lively bar, inventive cocktails, plush seating and mid-century, jewel-toned and walnut adorning design. Perhaps most impressively, the restaurant will exclusively serve HWD – Harwood Premium Beef – a new sourcing vertical that has been years in the making. Through a partnership between Harwood International and a Texas/Oklahoma ranch, Stillwell’s guests will receive world-renowned, locally raised and ranched Akaushi cattle. One of the hallmark features of the HWD Beef (aside from its exclusivity at Harwood restaurants) is its zero-waste component. HWD utilizes the full animal, turning hides into leathers and rugs, and bones to make stocks, sauces and even dog treats, ensuring no waste is produced from the partnership.

Menu highlights at Stillwell’s will include a decadent chilled shellfish & caviar selection pulling the best from Pacific & Atlantic waters; appetizers blending steakhouse classics like Steak Tartare with playful items like Lobster Corn Dogs with Mustard Crème Fraiche & Micro Shiso; a wide selection of proprietary bone-in cuts such as a the 32 oz. Tomahawk & 24 oz. Smoked Beef Rib, sit alongside a 28-day Dry-Aged New York Strip and other classic cuts from the HWD Beef selection. Guests will also find familiar but over-the-top sides like Beef Tallow Fries, Port Salut Mac & Cheese and Jumbo Onion Rings with Green Goddess.

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“When developing the menu for Stillwell’s, we wanted to infuse traditional steakhouse offerings with an unexpected twist – whether it be an adventurous new flavor, an elevated childhood treat, or plates that bring local farmers and purveyors to center stage,” said Executive Chef Raymond Bocanegra. “Stillwell’s dishes are sophisticated, yet colorful and inspiring, meant to be shared, promote conversations and expand to new palettes, while remaining proud and true to our roots as an authentic Texan steakhouse.”

On the beverage front, Master Sommelier Barbara Werley has crafted a stunning wine list featuring rare and hard-to-find wines including back-vintages from world renowned producers to a robust selection of large format bottles. The cocktail menu tips its hat to steakhouse classics while a curated list of spirits and after-dinner drinks round out the program.

Isabelle’s is Hôtel Swexan’s chic lobby-level enclave with a patio inspired by the sidewalk cafes of Europe. Dappled with bright light and French flare, it will serve Parisian-approved breakfast, lunch and light bites. The main event will be Isabelle’s afternoon tea program, a curtsy to the hotel’s European influence and inspired by the grand hotels of London and Paris. Guests will enjoy the combination of sweet and savory with classics like Cucumber and Caviar Tartine or Tea Sandwiches, side-by-side with craveable pastries and fruits of the season. A selection of teas, coffees, sparkling wine and aperitifs ensure a perfect accompaniment, whether the guest is seeking a traditional experience or something more celebratory. In the evenings, Isabelle’s will transform into a swanky martini bar for the perfect night cap, with a menu inspired by the mixology capitals of the world, from Tokyo to New Orleans.

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Babou’s and the Library at Babou’s is an energetic, underground room and cocktail lounge. Towering bookshelves and rich leather seating allow for intimate conversation, but a separating door gives way to a hidden cocktail bar, with colorful carpeting, electric wall art and even expertly curated, one-of-a-kind restrooms. Babou’s and the Library at Babou’s will be the hotel’s exuberant nightlife destination – a floor dedicated to entertainment, connection, and curiosity.

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CraveDFW is owned by Steven Doyle who has been on the Dallas food scene for 20+ years and has written for Food & Wine, USA Today, New York Times and other national publications. CraveDFW has been published for 15 years and is on the forefront of Dallas food and entertainment news.

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