This episode of Large Format covers Arlo Williamsburg’s dining boom. There, hundreds of diners flock to the on-site restaurant, Sungold, and guests simultaneously order room service.
Executive Chef Michael King talks about how the massive kitchen processes more than 2,000 eggs a week and constantly whips up big, fluffy pancakes for brunch. In addition to serving nearly 4,000 hotel guests each month, the kitchen features five event spaces and three bars, attracting an additional 1,00 guests each week.
“There is a misconception that the first problem with the volume in hotel restaurants is the quality of the ingredients and the execution,” says King. “Our commitment to ingredients, techniques and cooking from scratch applies throughout the building and to every plate of food we serve.”
Preparation is a key piece of the puzzle. Managers plan all their time in the kitchen so they know what to prepare in advance for large crowds. Rooftop pool events are common, making Sungold dishes like spicy fried chicken sliders the go-to party food.
Across the kitchen, batching and daily preparation of cocktails for nearly 800 garnishes supports the $8 million beverage operation. Head bartender Armando Aceredo is a mixologist who creates some of the hotel’s best-selling cocktails, including the frozen passionfruit margarita.
