Marcus Hotels Press > Press Coverage
02.17.14 |
Pfister Hotel’s Frakes Adds Dash of Viking to Irish CoolBrian Frakes, executive chef in Milwaukee’s venerable, century-plus Pfister Hotel, has more than a bit of the Irish in him, even if he is a native of Brookfield, Wis. There’s a twist in that family tree, as well. His mom Karen is from the Finnish side of the family, hitting a 100% heritage mark with the last name of Partanen. Both sets of those great-grandparents were directly from Finland. Frakes said his dad’s side has the Irish connection, to balance that Scandinavian influence. His mom went long with all that Irish stuff, he confided, chuckling that the Finns were among the Vikings and probably plundered Ireland once or twice. “It’s worth noting I got in a lot of trouble saying mom wasn’t that good of a cook,” he laughed about about comment he made a few years back. “Had to send flowers, was a little bit of a misquote! However, she did a pretty darn good job keeping us Irish boys well fed,” he admitted admiringly of her pot roast and rice casserole made with Irish ingredients, of course. Frakes’ great-great grandpa immigrated to Ohio via Canada. His great- grandpa then moved to Wisconsin. His grandpa, Russel Frakes, had eight children. One of them was Frakes’ dad, Harley. Frakes has done his own galavanting, as well. At 15, he got his first job in a restaurant, where cooking meant extra money to help with college. Nearing the end of securing a psychology degree at Florida State, he considered heading back into the kitchen, with cooking as a career. The culinary bug bit hard, so he dove into the food world, albeit on a higher level than his kid days doing dishes. Frakes sharpened his skills at Florida’s Boca Raton Resort, then chefed at the upscale Bel Age Hotel in West Hollywood. He returned to his hometown in 2006. “After working my way through West Palm Beach and Los Angeles, it was the perfect way to move back home. And I’m incredibly proud to be the chef of the 120-year-old grande dame,” he said of the Pfister where he can indulge some of his dishes with good old-fashioned Wisconsin bacon, cream and butter. But Frakes didn’t just walk into the place and take over. For management, he had to perform an 11-course tasting menu in the hotel’s original main kitchen. “They liked it a lot,” he said. A typical cooking interview maxes out at three courses, so he really showed his culinary stuff. Frakes feels the spirits of past chefs hovering around the Pfister kitchen, offering suggestions. He agrees that If there are ghosts in the old hotel, they were certainly the cooks. “We take the tradition of cuisine here very seriously and want to continue to carry on what those who came before us have established,” he asserted. Frakes will also be working in Irish dishes such as salmon and stews to the Pfister menu, especially for March. Frakes isn’t sure there were any other Irish chefs in the hotel’s long culinary lineage but he just came across a menu from 1962 with corned beef, young cabbage and steamed potatoes. The price was $1.30. Hotel chefing is not different than that in restaurants or resorts. It’s all cooking, Frakes said. He loves sharing his experience, citing his passion for teaching. “There are no less than 15 former cooks of mine who are now executive chefs around the country. People say I’m the creative type. Yet we are only as good as the last plate we serve. That keeps us very motivated,” he added. Frakes also holds regular cooking classes and is happy to give demonstrations, enjoying the chance to share his love of food and food prep. Frakes is generally free to develop his own menus, rather than rely on directives that come down from on high. “I have matured enough to know the DNA of each of our outlets and stay true to that, while staying ahead of the current trends in the culinary world. Sure, we have some sacred dishes that will always be part of our tradition here at the Pfister,” he confirmed. Guests can even order off-the menu. “We never say no at the Pfister,” he exclaimed. Hotel owners Greg Marcus and his dad Steve visit often, especially enjoying the signature Mason Street Grill. They are wonderful supporters of the hotel’s restaurants, according to Frakes. “They are very passionate about food and beverage,” said Frakes proudly. But back to the Irish. “My brothers and I have always celebrated St. Pat’s day a little more than everyone else,” Frakes said. “The Irish flag and green clothing have always been part of our regular wardrobe. In college, I designed a Green Bay Packer tattoo adorned with Irish clovers that resides on my left arm,” offered, pointing out his body artwork. More clovers are being planned, he hinted. For another touch of the Celtic, one daughter is 4-year-old McRae, “which was going to be the name of our daughter even if she were a son,” he laughed. The story goes, that when emigrating to the United States, the family name was McRae and was changed to Frakes. He admitted that it was a little unclear as to when or where that happened. He and his wife Gina Chirchirillo Frakes, have another daughter, Tiana, 5. Gina happens to be of Italian background. He’s always been partial to movies with an Irish accent, enjoying such productions as Far and Away. The 1992 Ron Howard film features Joseph Donnelly (Tom Cruise) as an impoverished 19th-century Irish tenant farmer who lost both his father and his home to the evil landlord’s agents. On a mission to avenge the injustice, the hero meets the landlord’s daughter and the two run off to America together. Just as they should. Even with his hectic schedule at the hotel, Frakes finds time to roam around Milwaukee Irish Fest every year, loving the Celtic dancing and music, the mead and the people. Although he’s never been to Ireland, Frakes indicated he’d like to pursue his heritage, following in his dad’s footstep tracking down the family’s roots. “If I had the time I’d love to dig in deeper, it fascinates me. I know there are a lot of Frakes and we did stop on a road trip in Kentucky to take a picture of street named Frakes. As a chef, Frakes likes to experiment with the Irish style of cooking, with lots of root vegetables, fish and lamb He loves the comfort of Irish cuisine. “I enjoy doing modern twists with the classic ingredients,” he said. “I really enjoy coddle. Love me some Guinness! Smithwick’s and Bass ale too! The perfect beer is a black and tan,” he pointed out, recalling that he first drink that beverage as a sous chef on Martha’s Vineyard in the ‘90s and have loved it ever since. That’s not bad for a half-Finn. |
02.10.14 |
Fabulous gifts that will be a hit this Valentine’s DayDavid Caruso from Dynamic Events shows off some fabulous gifts that are sure to be a hit with your sweetheart this Valentine’s Day, including the Well Spa + Salon at the Pfister Hotel. Click here to see the full video. |
02.07.14 |
Milwaukee Business Journal: Pfister’s GM embraces custodial role at historic hotelFebruary 7, 2014 | Stacy Vogel Davis for the Milwaukee Business Journal As general manager of The Pfister Hotel, Paul Ohm’s job extends to historian and storyteller. “I am the custodian of 120 years of history, and it’s my responsibility to make sure that history is told and that we continue to make history,” he said. In seven months on the job, Ohm has quickly learned that history while also learning the ropes at one of Milwaukee’s oldest and most well-known hotels. He easily rattles off the history of the tiles around the lobby fireplace and the bronze lions, Harry and Louie, near the main staircase. To view the photo slide show, visit the Milwaukee Business Journal’s website. The prestige of the hotel attracted him to the job, as did the history of the Marcus family, which brought The Pfister back to life and runs parent company The Marcus Corp. Ben Marcus, grandfather of current chief executive officer Greg Marcus, started the company with a single movie theater in Ripon. “It’s truly a testament to the American dream,” Ohm said. “Capitalism and entrepreneurism and hard work are rewarded.” Ohm didn’t intend to have a career in hospitality. He graduated college with a degree in political science and took a job in a restaurant to pay the bills. Eventually he drifted into the hotel side of things. After more than 25 years working for Hyatt Hotels Corp. and Fairmont Hotels & Resorts, the Ohio native was looking to move back to the Midwest to be closer to his aging father. “The Pfister Hotel, the Marcus family, the principles they believe in, were very attractive,” he said. “How many hoteliers have the luxury of knowing who your owners are and interacting with them?” Marcus was careful in its search to replace previous general manager Joe Kurth, who left last year to run a hotel on the Notre Dame University campus in Indiana. Ohm’s experience was impressive, Greg Marcus said. “(The Pfister) is such a crown jewel, it needs the right person to take care of it,” he said. “We were really thoughtful about who we brought in.” The Pfister, 424 E. Wisconsin Ave., is arguably the most prestigious hotel in Milwaukee. It often hosts visiting officials and celebrities such as professional athletes, actors and even presidents. It’s distinctive for its Victorian architecture and decor and high-end amenities. But it also is facing increased competition in downtown Milwaukee, particularly from the Milwaukee Marriott Downtown, which opened across from The Pfister last June. The Marcus Corp. vigorously opposed the project, which received financial incentives including Midwestern Disaster Area Bonds. INCREASED COMPETITIONThe Pfister is dealing with the increased competition by continuing to improve its experience as it’s always done, Ohm said. It’s in the midst of a major renovation of its tower addition, which has 176 rooms. It also is turning its top three floors into “club floors,” with special amenities and their own concierge. It’s looking at new technology such as an app called iButler, which allows guests to make requests such as restaurant reservations or extra pillows through text message. “That makes us a differentiator in the marketplace,” he said. “We’re embracing our historic past while harnessing the technology of today.” In recent years, the hotel has added its artist-in-residence and narrator programs to enhance the guest experience. In January, it hosted its first “Gathering of the Senses” event, allowing 10 guests to take a painting lesson from the artist-in-residence, write haikus with The Pfister narrator and enjoy a four-course dinner from hotel executive chef Brian Frakes. Ohm is the right person to lead The Pfister in an increasingly competitive market, said Joseph Khairallah, chief operating officer of Marcus Hotels & Resorts. Ohm understands what The Pfister means to the community and has made a special effort to learn about the hotel and its history. “Paul came in and wanted to grab the reins and run with them,” Khairallah said. “He’s a very passionate individual, but also very calm. He’s got a great demeanor when you’ve got so many balls in the air.” Paul Ohm, general manager of The Pfister Hotel
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01.31.14 |
Los Angeles Times Daily Dish: Warren’s Blackboard, a pop-up starring salmon burgers and ‘white boy fried rice’January 8, 2014 | Jo Maxwell Stougaard for the Los Angeles Times Name of restaurant: Warren’s Blackboard Food & Drink Workshop. Chef/ Owner: Chef Warren Schwartz has more than 20 years of cooking experience, including working in the kitchens of Patina, Saddle Peak Lodge and most recently as executive chef at Westside Tavern. Concept: Experimental comfort food. Warren’s Blackboard is a temporary pop-up at the Beverly Garland Hotel (former Holiday Inn) in North Hollywood. The permanent restaurant, the Front Yard, is slated to open this summer. The pop-up is being used to work through menu ideas and recipes for the new restaurant. Chef Schwartz notes, “We are connecting with guests, getting their feedback and ultimately using that to develop the final menu for the Front Yard.” ![]() What dish represents the restaurant, and why? The salmon burger (on the lunch menu) with sweet pickled cucumbers, capers, roasted tomatoes and arugula on honey wheat bread. The salmon is incredibly moist, absorbing the juices from the tomatoes and pickles. Well-seasoned fries are made from Kennebec potatoes, and twice fried for a creamy interior. Buttermilk fried calamari arrives hot and crispy served with sliced pepperoncini (instead of the usual lemon slices) and roasted tomato aioli on the side. The mix of tangy peppers and fried squid work so well that you may just skip the aioli altogether. “White boy fried rice” with Spam and broccoli (on the dinner menu) is Schwartz’s nod to his family. He grew up enjoying Spam with his grandparents and now cooks it for his Korean wife, Rosa (a pastry chef), and her family. ![]() Don’t forget dessert. Get your sweet (and salty) fix with the apple crostata. It’s topped with the chef’s wife’s own salted caramel spiced honey ice cream. ![]() Appropriate for: Everyone. Uh-oh…: The décor is rather plain and restrooms are in another building (nearby). It is, after all, a temporary pop-up. Service: Friendly. What are you drinking? A Paloma (grapefruit and tequila) cocktail at dinner. Iced tea at lunch. Info: Warren’s Blackboard, 4222 Vineland Ave., North Hollywood, (818) 255-7290, www.warrensblackboard.com. http://www.latimes.com/food/dailydish/la-dd-scouting-report-warrens-blackboard-20140107,0,3139967.story#ixzz2s1CIv7HY |
01.31.14 |
LA Weekly: Now Open: Warren’s Blackboard at the Beverly GarlandJanuary 29, 2014 | Benjamin Caro for LA Weekly
Bulletin board displaying customer feedback
The Beverly Garland hotel in Studio City is currently under the knife, undergoing $20 million in renovations and emerging as the more colorful, retro-inspired boutique hotel the Garland. In May, the Front Yard, the new restaurant by chef Warren Schwartz of Westside Tavern, will rise from the sawdust. The hotel is smart enough to use the interim period to test the menu. Warren’s Blackboard, a provisional “food and drink workshop” with SoCal cooking influences, is that test.Appropriately, the first thing you’ll notice at the restaurant is the mural-sized blackboard with that day’s menu scrawled out in thick chalk lines, readable from even the far end of the room. The prominence of the blackboard is fitting, even if conveniently taking up a large amount of wall space until the Front Yard ponies up for higher-end decor — a few of the cardboard canvases on the walls seemed quite dorm-room chic.Warren’s Blackboard’s blackboard is updated a couple times a week based on customer wishes. With your bill, you’re handed a feedback card reminiscent of something you’d see at a family restaurant chain: “How would you rate our service? What dishes were your favorite? Is there anything you would change about your dining experience?” The difference from, say, Red Robin is that Warren’s Blackboard listens.So far, because of the “winning” feedback, displayed like award ribbons on a bulletin board by the entrance, Warren’s Blackboard has implemented less salt, more fish entrees, more vegetable appetizers and another dessert. Other suggestions looked like flame wars from a Crossfit message board: One guest suggested, “Make more vegan friendly,” while another suggested, “Less vegan friendly. More steak!” Not a challenge at all.
Pork chop and apple slaw with polenta
The dishes (at least this week’s), many influenced by Asian cuisine, tended to be bright with lemon and parsley flavors. Stand-out items included a milky burrata with sweet, cinnamon-steeped poached pears and earthy watercress; roasted Brussels sprouts in sherry wine; and a 2-inch-thick pork chop. Options were reasonably priced: a salmon entree under $20, a burger for $13 and bottled beer for around $6. The menu included cocktails, such as a honeyed Penicillin and a delightful fist-in-your-throat in the form of a jalapeño margarita. Ask to sit on the more romantic outside patio, which overlooks the dreamlike hotel front, with its classical Spanish courtyard fountain and disembodied trolley car looking as if it teleported to the wrong place. At night the soft rose colors and garden lights make one feel like they’re sitting in a cute backyard (ironically). If the hospitality toward customers is an indication, and the indoor decor is spruced up to match the delights of the outdoor patio, the Front Yard will be a welcome upscale addition later this spring. |
01.30.14 |
LODGING Magazine: Marcus Hotels & Resorts to Open AC Hotels by Marriott in ChicagoJanuary 30, 2014 | LODGING Magazine MILWAUKEE—Marcus Hotels and Resorts announced it will convert its Four Points by Sheraton Chicago Downtown/Magnificent Mile hotel into one of the first AC Hotels by Marriott in the United States with an anticipated opening in spring 2015. “We are excited to bring one of the first AC Hotels by Marriott in the U.S. to Chicago’s River North area,” said Thomas F. Kissinger, interim president, Marcus Hotels and Resorts and senior executive president, The Marcus Corporation. “This stylish, urban lifestyle brand brings together a contemporary and elegant look with the latest amenities and technology for the savvy traveler. The urban-inspired feel and sleek, European design makes this brand the perfect fit for Chicago, providing guests with a cosmopolitan, yet relaxed atmosphere, while having a strong connection to a very vibrant and lively city.” Inspired by the fashion houses of Spain and the runways of Italy, the AC Hotels by Marriott brand targets travelers searching for a design-led hotel in a great location with high-quality service. European aesthetics, stylish artifacts, simplistic designs, and technology enabled functional spaces embody the brand. The AC by Marriott Chicago will include 226 rooms and 6,000 square feet of meeting space. Public spaces will feature multimedia areas and local museum-quality artifacts. “AC Hotels by Marriott brand is all about connecting with the culture of the city and all Chicago has to offer,” said Chris Anderson, senior vice president, Marcus Hotels and Resorts. “Chicago’s lively Michigan Avenue is known as one of the premier shopping, dining, and entertainment destinations in the U.S., and the rebranding will capture that local spirit and style that makes Chicago so special. We are excited to be one of the first AC Hotels in the U.S. and bring this successful brand to Chicago.” Founded by Antonio Catalan, The AC Hotels by Marriott brand was launched in Europe in 2011 as a joint venture between Marriott International and Spain’s AC Hotels. Today, the brand has a total of nearly 80 hotels located in Spain, Italy, Portugal, and France. “We are very excited to bring our successful European brand to Chicago, as it is a perfect gateway city for design-conscious travelers,” said Callette Nielsen, vice president AC Hotels by Marriott. “This vibrant brand will fit in perfectly with Chicago’s fashion-forward, trendsetting environment, and will provide guests with an authentic travel experience right in the heart of downtown.” |
01.30.14 |
Hotel Business: Marcus to Bring Marriott’s AC Hotels Brand to ChicagoJanuary 30, 2014 | Hotel Business CHICAGO—Marcus Hotels & Resorts, a division of The Marcus Corporation, will convert its Four Points by Sheraton Chicago Downtown/Magnificent Mile hotel located here into one of the first AC Hotels by Marriott in the U.S. with an anticipated opening in spring 2015. The AC by Marriott Chicago will include 226 rooms and 6,000 sq. ft. of meeting space. Public spaces will feature multimedia areas and local museum-quality artifacts. Inspired by the fashion houses of Spain and the runways of Italy, the AC Hotels by Marriott brand targets travelers searching for a design-led hotel. Overlooking the Magnificent Mile, the AC Lounge will offer a bar area with cocktails, craft beers and small plate food offerings as well as complimentary WiFi. The AC by Marriott Chicago will also include the AC Library, AC Fitness and AC breakfast, offering healthy crafted breakfast options. Four Points by Sheraton Chicago Downtown/Magnificent Mile hotel “AC Hotels by Marriott brand is all about connecting with the culture of the city and all Chicago has to offer. We are excited to be one of the first AC Hotels in the U.S. and bring this successful brand to Chicago,” stated Chris Anderson, SVP, Marcus Hotels & Resorts. Founded by Antonio Catalan, The AC Hotels by Marriott brand was launched in Europe in 2011 as a joint venture between Marriott International and Spain’s AC Hotels. Today, the brand has a total of nearly 80 hotels located in Spain, Italy, Portugal and France. “We are very excited to bring our successful European brand to Chicago, as it is a perfect gateway city for design-conscious travelers,” said Callette Nielsen, VP, AC Hotels by Marriott. “This vibrant brand will fit in perfectly with Chicago’s fashion-forward, trendsetting environment, and will provide guests with an authentic travel experience right in the heart of downtown.” |
01.22.14 |
Experience the Pfister WELL Spa: A little piece of heaven…If you live in Milwaukee or you’ve ever visited, you’re probably familiar with the historical and opulent Pfister Hotel. “Step inside its hallowed halls, gleaming with the largest Victorian art collection of any hotel in the world. Experience service guided by ‘Salve,’ a philosophy of the finest hospitality. You will see why the name ‘The Pfister’ is spoken with such reverence by guests from Milwaukee and indeed the entire world.” – thepfisterhotel.com The spa that awaits you downstairs expresses equally jaw-dropping perfection. Let me tell you… Everything about the WELL Spa was probably designed by someone who has been to heaven and back. Does heaven exist? I don’t know, but this spa does, and that is enough for me. Let’s go get a massage, shall we? They offer many types. My favorite is the Relax Me (or Swedish) massage, and I must recommend Erik. You can specify who you’d like when you schedule online. Can you sip champagne there? Of course. Can you listen to your own music during your massage? Absolutely. Upon entering the hotel, turn right at the sign and take the wide stairway down to thick, glass doors, which open almost effortlessly. With each passing step, time seems to slow down, the vibe changes, and you leave your world behind… You’ve entered a quiet, white waiting room and soft music is playing. It smells faintly of flowers. It’s a salubrious environment, and serenity permeates the walls. Everyone is speaking in soft, soothing tones. You sink into a large armchair and take a slow, deep breath. You become very aware of any stress you might have, and you just let it go… Near the wall, on a small table under a mirror, there is a spotless, silver tray with a large, glass pitcher, plates of fruit and flower peddles. Someone approaches you calmly and asks, “Would you like some water with lemon?… Some champagne?…Fruit, perhaps?” You sip your beverage while you fill out a simple form about your choice of music, etc. to optimize your experience. Your masseuse will remember you if you’re returning, as if you’ve gone on a tiring journey and they are there to welcome you back to the heavenly oasis… You’re led into a private massage suite, which is dimly lit and smells inviting. They leave and you disrobe. You crack the door to signal that you’re ready. You get under the blanket, which is softer than any you’ve ever felt in your life. They give you a choice of aromatherapy oils, you get lost in the music, forget about your worries and drift into a state of peace… After your massage you take a shower, get dressed and go out to the lobby. You’re met by your masseuse and they ask how you’re feeling, and if you’d like some water. You sit in the lobby and sip your water for a few minutes. Why can’t this last forever? You’ll notice that on your way back up those same stairs you originally came down, escorted by your masseuse, that you walk much slower. You’re calmer and more optimistic, loosened up, and smiling… As if they are bringing you gently out of a trance, they inquire about the rest of your day, and you realize everything you’ve have planned seems to have a little shimmer to it now…. |
01.15.14 |
LODGING Magazine: Marcus Hotels & Resorts Named One of 15 Regional PowerhousesLODGING Magazine – December 2013 Marcus Hotels & Resorts was featured as one of 15 regional powerhouses in the December issue of LODGING Magazine. As part of the management profile, William Reynolds, senior managing director of MCS Capital, was interviewed about the company’s history, its success with F&B concepts and its hotel ownership experience and unique advantage in the management arena. To view the full profile and interview with William: [wpdm_file id=44]
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12.30.13 |
The Weekly NibbleView original article by Lori Fredrich from OnMilwaukee.com Miller Time Pub hosts first beer dinner The four-course dinner will feature dishes like Quail & Duck Confit paired with St. Stefanus and Coffee Braised Beef Short Ribs paired with Leinenkugel’s Creamy Dark. Cost is $45/person, plus tax & gratuity. And that’s not all. In January, the Pub will be hopping with a series of all new events, including Trivia Mondays, from 8:30 – 10: 30 p.m. every Monday and Live Music Wednesdays from 8-11 p.m., featuring music from local favorites Joe Wray and Marc Ballini. Miller Lite will be available for $2.50 per glass. |