Every time I’ve driven past the under-construction Ambassador Hotel at Douglas and Broadway over the past few months, I’ve wondered what’s going on behind the paper in the windows.
He gave me a tour first of the 14th floor “Rock Star” suite (amazing), followed by a look at some of the more standard guest rooms plus the hotel’s new banquet and meeting rooms.
We finished the tour at the almost-complete restaurant, where workers were busy putting together bar tables, rolling in new banquette seating and unpacking dishes in the shiny and sparkly kitchen. The dining room is classy and comfortable, with a black/red/grey color scheme. It seats 60, and the bar has another 35 seats.
The plates, bowls, platters and more were the most exciting part for Roth, who said that opening the boxes was like Christmas for him. He spent weeks choosing exactly the right silverware and German made-dishware he wanted. The ones he chose, he said, will give guests a feeling of quality and luxury as soon as they sit down.
He also let me peruse the menu he’s working on, which won’t be set until he does final-stage recipe testing and VIP tastings during the next several weeks. At the moment, it contains several interesting dishes, such as a panzanella salad, first-course pasta dishes such as mushroom risotto, several steaks, a pork osso bucco dish, a seafood stew known as cioppino, and “duck fat fries,” which are French fries cooked in duck fat.
The restaurant will have a “soft opening” after Christmas, which is for invited guests. Then, it’ll be used as part of the hotel’s grand opening New Year’s Eve event. It should be open for regular service to the public on Jan. 1, Roth said.
Siena Tuscan Steakhouse will serve breakfast, lunch and dinner daily. I’ll update you as construction gets closer to complete.