The Brown Palace Hotel and Spa
Dining
Golden Brown: Distinctive Dining at The Brown Palace Hotel & Spa
From a 14-karat gold milkshake, to sumptuous steaks, seafood and organic ingredients, The Brown Palace Hotel & Spa provides a culinary adventure unlike any other. The hotel houses four exceptional restaurants and features a traditional Afternoon Tea every day of the week.
The long-standing tradition of ‘taking tea' at The Brown Palace has been cherished by guests for more than a century. Today, Afternoon Tea is served daily in the warm light of the atrium lobby, always with the soothing sounds of a harpist or pianist. Specially commissioned Royal Daulton bone china graces each tea table, along with engraved silver tea pots. Scones, tea pastries and tea sandwiches are artfully prepared by the hotel's culinary staff each day and Devonshire cream is shipped directly from . Loose leaf twinings tea is properly steeped for five minutes before being carried to the table by experienced servers who have been schooled in the fine art of English tea service. A full complement of wines, champagnes, sherries and ports are also available.
Guests visiting the new $3 million Spa at The Brown Palace can order from a menu of healthy, organic specialties while being pampered in the tranquil new facility. Whole wheat chicken souvlaki, wild salmon with lemongrass sauce, and artisan penne pasta are just a few of the delicious options. Spa visitors are also treated to complimentary organic teas and dried fruits.
About Chef de Cuisine, Palace Arms Restaurant – Thanawat Bates
A native of , Thanawat Bates has served as Chef de Cuisine for the hotel’s fine dining restaurant, Palace Arms, since February 2005. In this position, he supervises its culinary staff and is responsible for the New American cuisine for this award-winning restaurant at the Four-Star, Four-Diamond Brown Place Hotel & Spa. In addition to these duties, Chef Bates finds the time to showcase his innovative and ingredient-driven approach through various tastings he does for guests and events. Tastings have ranged from the use of Pop Rocks and peanut butter and jelly to foie gras root beer floats and deconstructive lobster poppers. Prior to joining the Brown Palace , Chef Bates worked as banquet chef for the Ritz Carlton Washington , D.C. With Chef Michael Mina, he helped open the St. Regis Monarch Beach Hotel & Spa in Dana Point , California . He has also worked at the St. Regis Hotel & Spa in Century City , Stage at Café Atlantico with Chef José Andrés, and the Vail Cascade Resort in Colorado.
