V Palm Springs Hotel Opens And Debuts First Of Two Restaurants In Time For Coachella
Elixir Pool Bar & Grill Debuts on April 14th with Solstice Restaurant & Lounge to Follow
PALM SPRINGS, Calif., April 6, 2016 /PRNewswire/ -- Filament Hospitality, a full-service lifestyle management company overseeing V Palm Springs Hotel, is pleased to announce the upcoming food and beverage venues for the property. Having just opened its doors, V Palm Springs (www.vpalmsprings.com) is the area's newest boutique hotel. Uniquely positioned to further revitalize South Palm Springs, the 140-room hotel, owned by celebrity lawyers Mark Geragos and Brian Kabateck, is set to redefine the desert lodging experience.
New York-based Blank Slate Group developed the concepts and currently serves as the culinary creative partner for the hotel's food & beverage outlets. Blank Slate (www.blankslategroup.com) was founded by Culinaria Group Principals Gregory L. Grossman and Evan Finkelstein. Elixir, the hotel's pool bar & grill, will debut on April 14th with Solstice, the restaurant & lounge, to follow in September.
To celebrate the launch, Elixir will kick off each Coachella weekend with a party debuting their innovative cocktails and food. On Sundays, they will wrap up the festivities with a "Recovery Lounge," featuring a Bloody Mary bar, yoga, IV cabanas by the IV Doc—all designed to help guests reenergize.
"With the goal of cultivating longstanding culinary destinations that offer exciting experiences, both of the concepts at V Palm Springs will be community-focused, ensuring that locals and visitors alike enjoy a wonderful atmosphere accompanied by quality cuisine and cocktails," says Chef Grossman.
Elixir will be a Polynesian-inspired poolside hot spot with a new take on Asian-Fusion BBQ fare. Serving relaxed fare throughout the day, the menu will feature a variety of options from sharable snacks such as green curry guacamole with roasted Serrano chili, charred lime, cilantro and fresh plantain chips to larger plates like fried rice noodles with sautéed vegetables, avocado puree, kombu-infused white soy ponzu, and candied sambal.
Blank Slate Group has partnered with renowned mixologist Shannon Stiggins, most recently of New York City's Cosme and the New York EDITION Hotel. Elixir's beverages have a modern-Tiki influence, focusing on inventive and flavorful drinks, frozen beverages and sharable cocktails.
The hotel's restaurant & lounge, Solstice, which opens in September, will be a desert-inspired, simple, modern American restaurant and cocktail lounge, serving creative farm-to-table fare with the freshest locally sourced ingredients.
SOURCE Blank Slate Group
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