Kimpton Hotels & Restaurants has launched a fresh juice menu currently available at 10 Kimpton properties that will be rolled out across the United States later this year.
Executive Chef Christian Graves of Jsix at Hotel Solamar in San Diego crafted the recipes for the 16-ounce (0.5-liter) juices, which sell for US$8 to US$12.
The blends, which are made using a cold press juicer or centrifugal juice extractor, include:
- Being Green: A mixture of cucumber, celery, spinach, kale and lemon
- Beets Me: A blend of red beets, carrots, ginger and cilantro
- Local Only: A cocktail of local farm produce with the host chef’s personal touch, so it varies by location
“The health benefits of juicing have been well documented for decades, and our guests tell us they feel good about the option to replenish some vitamins and minerals while on the road,” said Mike DeFrino, chief operating officer at Kimpton Hotels & Restaurants. “It’s really just an extension of our ongoing wellness offerings.”