Changes, Temporary Closing Coming to Ashley's at the Capital Hotel

by Lee Hogan  on Friday, Apr. 25, 2014 4:24 pm  

Changes are coming to the Capital Hotel's restaurant, Ashley's, which is run by Executive Chef Joël Antunes (far right). (Photo by Michael Pirnique)

An increased coffee and pastry presence is also something customers can expect at the revamped restaurant.

Magill said the restaurant's bar will not compete with the Capital Bar and Grill, also located at Capital Hotel.

"I think they will have two distinct product offerings," he said. "There won't be any ambiguity."

The restaurant's kitchen is also set to get a redesign to make it more apt to serve 60 diners at lunch and around 100 during the evenings and weekends. Something that is difficult to accomplish with its current setup, Magill said.

Magill said the main focus of the redesign is increasing the kitchen's productivity while maintaining its uniqueness.

With the series of changes, the classic, elegant restaurant is hoping to keep it's polished style while providing a more relaxed, fun atmosphere. 

"People want restaurants that are more relaxed," Magill said. "It's hard, when you say something is less formal, the first word that people think of is casual. It will still be a chic, lovely restaurant."

Through the years, the hotel has seen much of its business from diners celebrating special events or anniversaries. Moving forward, Magill said the restaurant will still be the "best special event restaurant in the city," but it wants to be more than than.

"There just are not enough special events," Magill said.

He added that the hotel wants the restaurant to give diners "more excuses to go there on a regular basis."

Regardless of the changes, Magill said the quality of the food, which has seen quite the expansion under its new head chef, will not be diminishing under Antunes, whom Magill refers to as "one of the best chefs in the world."

"It's going to be a lot of fun to watch unfold," Magill said. 

Ashley's will close and begin renovations May 4 after a final brunch.

 

 

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