Hotel News

Hotel Vin in Grapevine to open with restaurant helmed by acclaimed chef

Hotel Vin in Grapevine to open with eatery helmed by acclaimed chef

Bacchus Hotel Vin Grapevine
Steak's on the menu, natch. Hotel Vin

The day draws closer for the opening of Hotel Vin in Grapevine, and now there's news regarding the hotel's in-house restaurants and culinary team.

First, some prelude: Hotel Vin is part of Marriott's Autograph Collection, a division that specializes in one-of-a-kind properties; if you must know, its real name is Hotel Vin, Autograph Collection. Located at 215 E. Dallas Rd., it's part of Grapevine Main, a new mixed-use development that also includes a European-style food hall called Harvest Hall.

The 120-room boutique hotel will open September 3.

The hotel will feature two eateries: Bacchus Kitchen + Bar, and the Rioja Rooftop Terrace.

Bacchus Kitchen + Bar will feature contemporary cuisine in an upscale and approachable setting, with two private dining rooms as well as a sunroom with floor-to-ceiling windows overlooking the vintage railroad station.

Bacchus is the Roman god of wine, and the release says that the restaurant will pay tribute to the ancient Roman tradition of feasting and celebration. The menu theme is "traditional favorites with modern cooking techniques, with a North Texas touch."

It will include locally sourced fare from nearby purveyors and farms; handcrafted cocktails; craft beer; and an elevated wine program including a temperature-controlled wine wall stocked with hundreds of Old and New World classics.

  • Breakfast will feature innovative takes on classic favorites such as New Orleans-style beignets, eggs benedict, and salmon on rye.
  • Lunch includes Profound salad (a nod to Profound Farms), a fried oyster BLT, and a Bacchus burger made from Texas-sourced Angus beef and topped with bacon, caramelized onion jam, and provolone cheese.
  • Dinner includes grilled lamb porterhouse with marinated eggplant, Cartermere Farms roasted chicken, and large format entrees from whole fish to a 32-ounce ribeye.

Ladies and gentlemen, the appointments:

William Salisbury has been named executive chef.

A graduate of the Culinary Institute of America, he was previously with Bullion in downtown Dallas. Before relocating to North Texas, he worked at several high-profile restaurants in New Orleans. He's also made connections within the local agricultural community, enabling reliable sourcing from nearby farms and ranches.

Nicole Haarklau has been named director of food and beverage.

She comes from Marriott International’s Operations Support Resources team, where she was deployed on assignments to a dozen properties.

Prior to that, she was at the New York Marriott Marquis, the Conrad New York Hotel, and the Wyndham Hamilton Park Hotel and Conference Center in New Jersey. The release calls her a "rising star within the hospitality industry," and who are we to dispute.

Haarklau and Salisbury will deliver a high quality, yet approachable, dining experience at the two hotel outlets and will also provide operational support to the seven kitchens in Harvest Hall, whose operators will include Easy Sliders, Arepa TX, Chick & Biscuit Comfort Cuisine, Four Sisters – A Taste of Vietnam, Spuntino Bites of Italy, and Zatar, a Fort Worth food truck that does Mediterranean cuisine.