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Opinion

Don Appetit! Nirvana’s Evolving Menu

February 22, 2017 by douloff
Don Douloff, Food Writer

Under the watchful and experienced eye of general manager Karan Bajwa, Nirvana restaurant, in Mississauga, Ont., continues to refine its a la carte menu, adding items from its catering menu — to delicious effect. A recent visit, for example, unearthed

Opinion

Don Appetit! STK Toronto's Modern Steakhouse Vibe

February 14, 2017 by douloff
Don Douloff, Food Writer

This isn’t your father’s steakhouse. It’s STK Toronto, the first Canadian location of the upscale U.S. chain, and it opened last September, occupying an 8,800-square-foot space in the former Four Seasons Hotel, in the tony Yorkville area. Gone are the

News

Hyatt Plans Ski Resort in French Alps

January 31, 2017 by douloff

CHICAGO — Hyatt Hotels & Resorts plans to open Hyatt Centric La Rosière, the first Hyatt Centric hotel in France and Hyatt’s first ski resort in the region, it was announced Jan. 18. The 71-room hotel is expected to open by the 2017-18

News

Renaissance Hotels Debuts in Sub-Saharan Africa

January 30, 2017 by douloff

LAGOS, Nigeria — The Renaissance Lagos Ikeja Hotel, in Nigeria, has opened, marking the brand’s debut in sub-Saharan Africa, it was announced Jan. 19. Centrally located in Ikeja GRA, the hotel features 155 guestrooms, including 17 contemporary loft suites. Designed

News

Sheraton Toronto Airport Unveils Major Renovation

January 30, 2017 by douloff

TORONTO — The Sheraton Toronto Airport Hotel and Conference Centre has completed a multi-million-dollar renovation that has upgraded guestrooms, meeting spaces and the Club lounge, lobby and Olio Mediterranean Grille, it was announced Jan. 26. The 249 upgraded guestrooms now

News

Scottish Exhibition/Conference Centre Renamed, Rebranded

January 28, 2017 by douloff

GLASGOW, Scotland — The Scottish Exhibition + Conference Centre (SECC) has been renamed and rebranded the Scottish Event Campus, it was announced Jan. 26. The new name acknowledges that, over 30-plus years, live entertainment has grown to become a significant

News

Marriott Opens Pop-up Innovation Lab

January 27, 2017 by douloff

BETHESDA, Md. — Marriott International launched its first pop-up hotel innovation lab, creating an interactive model hotel experience in downtown Los Angeles to crowdsource real-time feedback from the public, it was announced Jan. 23. The lab will let industry professionals,

Opinion

Don Appetit! Barnsteiner’s Refined, Home-Style Plates

January 25, 2017 by douloff
Don Douloff, Food Writer

After successfully running the beloved Corner House restaurant, in mid-town Toronto, for 15 years, husband and wife team Herbert and Michelle Barnsteiner, in 2014, took a well-deserved break and moved on to their next venture. That would be Barnsteiner’s, a

News

Two Aruba Resorts Unveil Renovations

January 25, 2017 by douloff

ARUBA — Two Aruba properties, the Hilton Aruba Caribbean Resort & Casino, and Divi Dutch Village Resort, recently completed renovations, it was announced Jan. 24. Located in Palm Beach, the Hilton Aruba Caribbean Resort & Casino’s 18-month, multimillion-dollar renovation updated

News

First W Hotel in Hungary Opening in Budapest in 2020

January 25, 2017 by douloff

BUDAPEST — W Hotels Worldwide plans to debut the W Hotels brand in Hungary with the opening of W Budapest in 2020, it was announced Jan. 18. Located on upscale Andrassy Avenue, across from the State Opera House, the hotel

News

Westin Ottawa to Debut Rooftop Ballroom in Spring

January 24, 2017 by douloff

TORONTO – The Westin Ottawa plans to debut a 3,000-square-foot rooftop ballroom in spring, it was announced Jan. 23. To be located on the 22nd floor, the new function space, TwentyTwo, will feature 270-degree views of Parliament to the west

Opinion

Don Appetit! Cluny Bistro’s Inventive French Flair

January 23, 2017 by douloff
Don Douloff, Food Writer

Cluny Bistro & Boulangerie, in Toronto’s Distillery District, keeps on getting better and better, as the kitchen (under chef de cuisine Travis Cropley) grows ever more assured and focused, and the food ever more inventive. Exhibit A: Mushroom soup garnished with