Brunch IS SERVED
The Westgate Room Offers an Elegant Setting for an Extravagant Easter Brunch
WRITTEN BY: CAROLYN SAMUELSON PHOTOGRAPHY BY: COLLIN CHAPPELLE
T
he Westgate Hotel has an intriguing history that begins with a dinner conversation in the early 1960s between then President Eisenhower and C. Arnholt Smith, a local banker and financier, and head of the Westgate-California Corporation. Eisenhower expressed his dissatisfaction with the hotels downtown and soon after, in 1970, Westgate Plaza Hotel was boldly delivered to the world as a modern twist of classical European elegance. It has since changed its name to The Westgate Hotel, but maintains its original charm. Smith and his wife set off to Europe to collect the foundational pieces of what would be the country’s most expensive build to date. The finished product is nothing short of magnificent, with recreated paintings and murals reminiscent of the Louis XIV era, a Steinbeck piano and other elaborate touches. All of these elements have become instrumental in building the Westgate’s reputation for luxury. They are also host to one of the most extravagant brunches in town, which is precisely the reason for our visit. To catch a glimpse of this establishment’s royal splendor, a trip to the Westgate and its award-winning Westgate Room where Sunday brunch is hosted is a must, particularly their legendary Easter brunch. We met with Executive Chef Fabrice Hardel, a Normandy-born graduate of French Culinary Institute, who has sculpted his craft in multiple countries, infusing various cultures and techniques, before landing in America’s Finest City. His culinary training stops include Hotel International in Luxembourg, Le Lion d’Or Hotel in France, Steinheuers in Germany and St. Louis Club in Missouri. He explained how his personal journey has inspired his philosophy in fusing traditional gastronomy with contemporary cuisine here at the city’s grandest of institutions.
Brunch is served every Sunday from 10am-2pm. Reservations are recommended.
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| MARCH 2014