The Liberty Hotel Opens CLINK., Adding New Social Scena for Urban Dinning
Second floor restaurant to feature shared plates and cell blocks
Miami Beach, FL, August 28, 2007 --(PR.com)-- Epoque & Avantgarde Hotels announces the first of the Liberty Hotel’s three planned venues for dining and cocktails with the unveiling of CLINK., opening September 5, 2007, under the leadership of Executive Chef Michael A. Goodman. Set on the lobby level of The Liberty Hotel, a national historic landmark that was once the storied Charles Street Jail, CLINK. offers urban dwellers and hotel guests a menu of tapas-style small plates, tasting pours of wine and exotic cocktails. The concept aims to create an energetic, social environment where dining and meeting for drinks occurs throughout the space – an adaptable place where dinner at the bar or just cocktails at a table is the norm.
“CLINK. isn’t a ‘hotel’ restaurant. It’s a place for our neighbors in Beacon Hill and our hotel guests to get together, have a good time and eat great food,” said Chef Goodman, whose work was recognized in Bon Appetit, Time Out Magazine and Travel + Leisure. “The menu fosters communal dining, with small plates that encourage sampling and sharing. In line with the concept, wines will be offered in 100ml, 250ml and 500ml pours to complement the food.”
Sexy, hip and lively, CLINK. offers patrons the option of sophisticated food and drink in either the 72-seat restaurant or the 30-seat bar, which was designed by Alexandra Champalimaud & Associates, Inc. of New York. The restaurant décor is modern with a color palette of curry, sunburst and moss. Vestiges of the original jail cell doors provide a nod to the past while a dramatic open kitchen and butcher block tables and bar provide a warm and inviting setting for socializing.
The menu reflects Chef Goodman’s ability to delicately compose each dish, coaxing the most out of every ingredient. Truffled Caramel Popcorn with Smoked Sea Salt, Fried Green Tomatoes with Minted Watermelon Salad and Sangria Reduction, and Espresso Glazed Short Ribs with Honey Sherry Glazed Cipollini Onions are just a few of the tantalizing selections planned. Also unique to CLINK. will be Ishiyaki, the Japanese method of hot stone cooking that allows diners to order imported Kobe beef by the ounce and prepare it at the table.
In keeping with the theme that a small taste of the right flavors can make for a memorable meal, CLINK. offers approximately 50 wines by the pour with three tasting sizes available: 100 ml. (a taste or half glass); 250 ml. (one and one-half glasses); and 500 ml. (two-thirds of a bottle). Specialty drinks at CLINK. will be “chef’s cocktails,” created using original combinations of fresh fruit, herbs and spices mixed with the finest liqueurs.
CLINK. will be open daily for breakfast, lunch and dinner, from 6:30 a.m. until 11 p.m. (bar open until 1 a.m.). Breakfast is served “European table” style: artisan breads, croissant, pastry, fruit and cheese, dim sum, cured meats, smoked fish and a select number of hot items, which will change daily. The social urban food and drink concept begins with lunch and continues through the afternoon and dinner. Early afternoon offerings will include gourmet paninis, soups and salads, in addition to the regular menu. In the evening, the lighter lunch fare will transition into evening items and larger shareable portions.
A graduate of The French Culinary Institute who was mentored by Jacques Pepin, Chef Goodman cooked with some of the leading West Coast culinary masters, including Traci des Jardins, chef/owner of Jardiniére in San Francisco. Recent positions in such exotic locations as Bali and Dubai have allowed Chef Goodman to travel extensively, indulging his cultural curiosity while broadening his international perspective.
CLINK. is located at The Liberty Hotel, 215 Charles Street, Boston, MA 02114.
About Epoque Hotels
Epoque Hotels is a collection of worldwide avant-garde, trendy-chic, and luxury-classic boutique hotels based in over 100 destinations. With almost 300 hotels in its portfolio, divided into two lines: Avantgarde Line and Epoque Classic, it is rapidly establishing itself as the leading reference in the segment of boutique hotels.
Headquartered in Miami, the Company has also sales offices in Italy, UK and France.
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“CLINK. isn’t a ‘hotel’ restaurant. It’s a place for our neighbors in Beacon Hill and our hotel guests to get together, have a good time and eat great food,” said Chef Goodman, whose work was recognized in Bon Appetit, Time Out Magazine and Travel + Leisure. “The menu fosters communal dining, with small plates that encourage sampling and sharing. In line with the concept, wines will be offered in 100ml, 250ml and 500ml pours to complement the food.”
Sexy, hip and lively, CLINK. offers patrons the option of sophisticated food and drink in either the 72-seat restaurant or the 30-seat bar, which was designed by Alexandra Champalimaud & Associates, Inc. of New York. The restaurant décor is modern with a color palette of curry, sunburst and moss. Vestiges of the original jail cell doors provide a nod to the past while a dramatic open kitchen and butcher block tables and bar provide a warm and inviting setting for socializing.
The menu reflects Chef Goodman’s ability to delicately compose each dish, coaxing the most out of every ingredient. Truffled Caramel Popcorn with Smoked Sea Salt, Fried Green Tomatoes with Minted Watermelon Salad and Sangria Reduction, and Espresso Glazed Short Ribs with Honey Sherry Glazed Cipollini Onions are just a few of the tantalizing selections planned. Also unique to CLINK. will be Ishiyaki, the Japanese method of hot stone cooking that allows diners to order imported Kobe beef by the ounce and prepare it at the table.
In keeping with the theme that a small taste of the right flavors can make for a memorable meal, CLINK. offers approximately 50 wines by the pour with three tasting sizes available: 100 ml. (a taste or half glass); 250 ml. (one and one-half glasses); and 500 ml. (two-thirds of a bottle). Specialty drinks at CLINK. will be “chef’s cocktails,” created using original combinations of fresh fruit, herbs and spices mixed with the finest liqueurs.
CLINK. will be open daily for breakfast, lunch and dinner, from 6:30 a.m. until 11 p.m. (bar open until 1 a.m.). Breakfast is served “European table” style: artisan breads, croissant, pastry, fruit and cheese, dim sum, cured meats, smoked fish and a select number of hot items, which will change daily. The social urban food and drink concept begins with lunch and continues through the afternoon and dinner. Early afternoon offerings will include gourmet paninis, soups and salads, in addition to the regular menu. In the evening, the lighter lunch fare will transition into evening items and larger shareable portions.
A graduate of The French Culinary Institute who was mentored by Jacques Pepin, Chef Goodman cooked with some of the leading West Coast culinary masters, including Traci des Jardins, chef/owner of Jardiniére in San Francisco. Recent positions in such exotic locations as Bali and Dubai have allowed Chef Goodman to travel extensively, indulging his cultural curiosity while broadening his international perspective.
CLINK. is located at The Liberty Hotel, 215 Charles Street, Boston, MA 02114.
About Epoque Hotels
Epoque Hotels is a collection of worldwide avant-garde, trendy-chic, and luxury-classic boutique hotels based in over 100 destinations. With almost 300 hotels in its portfolio, divided into two lines: Avantgarde Line and Epoque Classic, it is rapidly establishing itself as the leading reference in the segment of boutique hotels.
Headquartered in Miami, the Company has also sales offices in Italy, UK and France.
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Contact
Epoque Hotels
Stefano Maranzana
+39 340 9123 536
www.epoquehotels.com
www.avantgardehotels.com
Stefano Maranzana
+39 340 9123 536
www.epoquehotels.com
www.avantgardehotels.com
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