New Products & Services

Los Angeles Marriott Burbank Airport Opens E.D.B. Eat.Drink.Be Offering Handcrafted Cocktails, California Wines and Craft Beers on Tap

BURBANK, CA. April 24, 2017 – Los Angeles Marriott Burbank Airport – featuring 488 luxurious guest rooms and expansive meeting space located in the Burbank / Hollywood area – announces the opening of E.D.B. - Eat, Drink, Be, a casual outdoor social experience. With a look and feel reflective of the Southern California lifestyle, E.D.B. entices with fresh ingredients and local flavors served in a contemporary outdoor setting. Offering handcrafted cocktails, craft brews on tap and a selection of California wines along with menu offerings that include sharable appetizers and bento boxes, E.D.B is the ideal choice to relax, sit by the fire and enjoy the California weather.

“Poised just off the front entrance of the hotel and adjacent to the lobby and pool area, E.D.B. is the energy hub of Los Angeles Marriott Burbank Airport,” says Richard Sandoval, general manager. “From the handcrafted cocktails and 8 craft beers on tap, to the local flavors on the menu to the light and fire elements in the outdoor décor, E.D.B. capitalizes on the beautiful Southern California weather and culture, enticing visitors and locals alike.”

E.D.B. menu highlights include creative hand crafted cocktails, regional craft brews on tap, California wines and a signature Sangria. Specialized sharable plates include Sashimi Two Ways, Asparagus Fries and Jumbo Prawn and Crab Salad. Handhelds include a choice between Pacific Salmon, Whole Beef or Southwest Quinoa Burgers. E.D.B. also accommodates semi-private events and offers tastes to-go.

Centrally located to all of Southern California’s hottest attractions, including Warner Bros. Studios, Universal Studios and the Hollywood Walk of Fame, the Los Angeles Marriott Burbank Airport boasts 45,448 sq. ft. of deluxe meeting space, 22 breakout rooms and four VIP boardrooms. In addition to the new E.D.B. outdoor bar, full-service dining is available in the Daily Grill, and the Media Lounge featuring grab-and-go Starbucks coffee. The property includes a state-of-the-art fitness center, two outdoor pools with shaded cabanas surrounding fire pits for a peaceful evening under the California stars, and the two guest towers entice with luxurious rooms featuring plush Marriott bedding.

Los Angeles Marriott Burbank Airport is managed by Spire Hospitality, one of the nation’s leading and most respected hotel management companies.

For more information on the Los Angeles Burbank Marriott Burbank Airport, visit Los Angeles Marriott Burbank Airport or call (818) 843-6000.

ABOUT SPIRE HOSPITALITY

Spire Hospitality, based in Chicago, Ill., is a third-party operator of 6,432 room keys and more than 400,000 square feet of meeting and conference space in hotels including unique independents and across celebrated brands such as Hilton Hotels & Resorts, (IHG) InterContinental Hotels Group, (HOT) Starwood Hotels & Resorts and (MAR) Marriott International. Spire Hospitality offers expertise in all facets of hospitality management and is committed to preserving, protecting and enhancing the value of hotel real estate. For more information, visit www.spirehotels.com.

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.