Grapevine’s anticipated 120-room boutique hotel is set to open Sept. 3.
Hotel Vin, a part of Marriott’s Autograph Collection and the $114 million Grapevine Main development, pays homage to the history of the area with an extensive program featuring national and international wines.
The hotel will also present a new restaurant and rooftop bar — the Bacchus Kitchen + Bar will feature contemporary cuisine that fuses traditional and modern recipes. Bacchus will also have a temperature-controlled wine tasting room, as well as two private dining rooms and a sunroom with floor-to-ceiling windows overlooking the railroad station.
Guests will also be able to enjoy a glass of wine on the Rioja Rooftop Terrace, located on the fourth floor.
Hotel Vin has chosen William Salisbury to be executive chef. A graduate from the Culinary Institute of America, Salisbury has held the position of head chef at several high-profile restaurants across the nation, his most recent position being at the Bullion in Dallas.
Nicole Haarklau has also been named the director of food and beverage. Haarklau most recently worked as a food and beverage manager for Marriott International’s Operations Support Resources team; prior to that, she served as the The View’s Complex Manager at the New York Marriott Marquis, Marriott’s highest revenue-generating food and beverage outlet.
Salisbury and Harrklau will also provide operational support to Harvest Hall, an expansive, seven-kitchen, European-style food hall connected to Hotel Vin.
“Nicole and Chef William are great additions to our team and will make an immediate impact,” Tom Santora, chief commercial officer at Coury Hospitality and managing director of both Hotel Vin and Harvest Hall, said in a statement. “We believe that with their combined experience and diverse approaches, they will position Bacchus Kitchen + Bar as an award-winning restaurant that will be a day-to-night showstopper in North Texas.”
Hotel Vin is currently accepting reservations for Sept. 3 and beyond.
