SPIRE Hospitality Newly transformed hotel features all-new captivating neighborhood restaurant focusing on modern California cuisine
ORANGE, Calif. (June 13, 2023) – Adding to the growing culinary scene that can be found in Orange County, The Peel Craftbar & Kitchen is now open in Orange at Hotel Fera Anaheim, a DoubleTree by Hilton. Featuring a chef-driven menu that elevates fresh flavors, local ingredients, and authentic global influences, The Peel offers a unique take on coastal California cuisine. While sophisticated and captivating, the restaurant prides itself on being an inviting neighborhood restaurant that represents a new approach to luxury hospitality.
Upon entering the space, guests are met with a dramatic U-shaped bar that sets the tone for the space as a vibrant and energetic setting for visitors and the local community to gather. The restaurant takes full advantage of the weather that Southern California is known for by bringing in the outdoors with a retractable window that enables outdoor seating at the main bar, and dramatic floor-to-ceiling windows that allow for natural light throughout the restaurant. An expansive patio allows for alfresco dining surrounded by lush greenery, a stunning water feature, and inviting fire pits.
CHEF-DRIVEN, SEASONAL MENU
A departure from most hotel restaurants, The Peel prides itself on a modern vision with progressive, from-scratch coastal California dishes and libations. The seasonally focused menu created by Executive Chef Luis Martinez features dishes that are varied and approachable with bold flavors.
“My passion in the kitchen comes from cooking with my grandmother as a young boy in Mexico, and my experience comes from more than 40 years in hotel restaurants,” comments Chef Martinez, whose inspiration from his grandmother’s wood-fire cooking can be found throughout the menu. “The Peel menu combines my passion and experience to create a new type of hotel dining experience that focuses on cooking as I would for my own family.”
On the menu of global dishes, Chef Martinez’s roots can be seen as he combines the flavors of Mexico with Southern California’s precious bounty in his Peel Fish Tacos, which features a Sour Orange Adobo, and his Horchata Ice Cream, which can be found on his dessert menu. Bold flavors are the star of many sauces and dressings, all of which are made in-house from scratch.
“My cooking philosophy highlights fresh, flavorful ingredients that change by season, which is why it’s so exciting to have access to high-quality, seasonal items in our backyard,” adds Chef Martinez, who revealed that the majority of his produce comes from within 150 miles of the restaurant. “Our lettuces come from Babe Farms in Santa Barbara, our strawberries come from Harry’s Berries in Oxnard, our microgreens come from Coleman Family Farms in Carpinteria, and our olive oil comes from the Temecula Olive Oil Company in Aguanga.”
Chef Martinez’s focus on sustainable, naturally raised proteins can be seen with Skuna Bay Salmon and Mary’s Free-Range Chicken, both family-owned businesses. Care is put into sourcing quality products throughout the menu with dishes featuring PEI Mussels, USDA Prime Beef, and Applewood Smoked Bacon.
The dinner menu evokes a sense of togetherness as global flavors with varying colors and textures sit side-by-side, accented with local flair. Shareable Bites include three types of flatbreads, California Hummus, and a Mediterranean Charcuterie Board, meant to get the meal started with satisfying flavors and textures. A selection of Leaves & Greens and Power Bowls feature farm-fresh produce and seasonal ingredients that allow The Peel’s culinary philosophy to shine. Larger Bites include The Butcher Boy Burger, the quintessential California take on a menu must; Mary’s Fried Chicken Sandwich with a cajun aioli and citrus coleslaw; Cuban Slow-Roasted Pork BBQ Sandwich, with a unique citrus spicy BBQ sauce; and The Parisian Steak Sandwich with dijon mustard and chimichurri.
LIBATIONS
With the bar as a focal point of the restaurant, The Peel prides itself on a rich bar program that revolves around the same philosophy the kitchen follows with a commitment to the freshest, seasonal ingredients to ensure the best tasting, most flavorful cocktails. Guests seated at the bar and nearby tables have a front-row seat as “bar chefs” utilize technique, innovation, and a variety of spirits to create attention-grabbing craft cocktails.
The Peel’s intriguing signature cocktails bring a contemporary approach to traditional mixed drinks, with a focus on immediate flavors and the purity of ingredients, including house-made syrups and fresh juices, fruits, vegetables, peppers, and herbs. Current libations proudly feature the season’s most vibrant citrus and berries.
Among the notable summer cocktails are the French Butterfly, a refreshing sipper made with Empress 1908 Gin, St. Germain Elderflower Liqueur, fresh lemon, cava raspberry-citrus foam, and dehydrated berries; and the Agave Summer, featuring Espolòn Blanco Tequila, Ancho Reyes Verde Chile Poblano Liqueur, passion fruit, and fresh lime.
The bar’s culinary approach to its libations comes through in the Hat Trick, which begins with duck fat-washed Knob Creek Bourbon, amaro, demerara, and bourbon barrel-aged bitters; and the Apertivo & Chill, which features Aviation American Gin, Dolin Blanc Vermouth, and coconut-washed Aperol.
In addition to the impressive cocktail program, The Peel carries a vast selection of wines by the glass and by the bottle. Boutique wineries give the guests a chance to indulge in something they may have never tried before, alongside recognized names to round out a solid list. Craft beers add to the beverage offerings, with many local and regional breweries highlighted on draft.
The Peel’s food and cocktail menus will change throughout the year as ingredients reach their peak flavor for consumption, giving guests an opportunity to taste the seasons as they enjoy a quick bite after work or a relaxing family dinner.
ABOUT THE PEEL CRAFTBAR & KITCHEN
Located at Hotel Fera Anaheim, a DoubleTree by Hilton (formerly known as DoubleTree by Hilton Hotel Anaheim-Orange County), at 100 The City Drive in Orange, The Peel features modern California cuisine and full bar with craft cocktails. Current hours are Sunday through Thursday from 7 a.m. to 11 a.m. and 5 p.m. to 10 p.m.; and Friday and Saturday from 7 a.m. to 11 a.m. and 2 p.m. to midnight. For more information about the restaurant, please visit https://www.hilton.com/en/hotels/snaccdt-hotel-fera-anaheim/dining/.
ABOUT SPIRE HOSPITALITY
SPIRE Hospitality is a nationally recognized third-party hotel management company specializing in creating value for our hotel investors while delivering exceptional guest experiences and providing an outstanding place to work. The Irving, TX-based company’s diverse portfolio of properties includes unique independent hotels and highly respected brands, including Marriott and Hilton and manages several independent resorts and lifestyle hotels. SPIRE is part of the AWH Partners family, which also includes AWH Development, a full-service real estate development company headquartered in New York. With more than 35 years of hotel operating experience, SPIRE is committed to preserving, protecting, and enhancing hotel real estate value.
Jamelia Lehn 