Latest news with #LateCheckout
Skift
2 days ago
- Entertainment
- Skift
How Ritz-Carlton's Ad Gamble Paid Off at the Cannes Awards
The Ritz-Carlton beat 181 other luxury brands to win advertising's top prize by doing something hotel marketers rarely attempt: ditching brief poolside glamour shots for a quirky four-minute movie. The Ritz-Carlton's "Late Checkout" campaign took home a Gold Lion at the Cannes Lions International Festival of Creativity last week, chosen from 181 entries in the luxury category. The ad cost less than $1 million to produce and distribute, yet it generated 50 million impressions and became the most-shared content across parent company Marriott International's portfolio last year. The ad stars Josh Hutcherson as a hotel employee sharing the details of an elaborate day taking care of a guest. It feels like a Wes Anderson film. Jamie Kerr, Ritz-Carlton's global brand and marketing leader, argued that the win at Cannes represented a broader win for the sector. "It's a huge milestone for luxury hospitality," Kerr said, in a category usually dominated by luxury fashion, jewelry, and automotive." Unlikely Creative Development Process The Ritz-Carlton's win over brands like Prada, Tiffany, and Loewe, highlights the opportunities for luxury hotel brands willing to embrace creative risk. The heritage hotel brand cold-called Lat
NDTV
02-06-2025
- Entertainment
- NDTV
Late Checkout Review: What's Worth Trying At This Cool Cocktail Bar In Lower Parel
In the heart of Lower Parel, an old textile mill has been thoughtfully reimagined as Late Checkout. This new addition to Mumbai's dining scene offers a calm but considered escape from the city's pace, offering globally-inspired bites and an exciting cocktail program. With a menu shaped by travel memories and a bar that leans into inventive techniques, it invites guests to settle in and stay a little longer, making time feel like an afterthought rather than a constraint. Late Checkout is the tenth venture from Chrome Hospitality (co-founded by Pawan Shahri and Nikita Shahri), which also includes well-known restaurants like Gigi, Lyla and others in Mumbai. The space pays homage to its industrial past with soaring 21-foot ceilings, exposed brick, and steel accents, while layering in unexpected touches of opulence. Think plush upholstery, glittering chandeliers, and decorative items sourced from different parts of India. A dramatic bar anchors the space, its metal-and-wood design catching the eye whether bathed in golden daylight or wrapped in the warm, chalet-like glow of evening. Divided into three seating zones, the venue flows effortlessly from cosy date-night corners to convivial setups for larger groups. The kitchen at Late Checkout is led by Chef Amit Dhoundiyal. As we browsed the bar bites section on the menu, we noticed something of a pattern - several of the options had one familiar component, which was then combined with others in unexpected ways. This was our first hint of the bar's distinctive style and sense of novelty, and we were immediately curious. For instance, we were craving the satisfaction of a potato appetiser, so we called for the Porcini Pate On Hash. What arrived was a sophisticated yet undeniably comforting treat - a creamy porcini mushroom pate piped onto small hashbrowns and dotted with a spiced berry compote. Next, being in the mood for something crispy, we gladly ordered the French Onion Tempura. What happens if you cross the delicate flavours of French Onion Soup with the homely crunch of Onion Rings? The answer is this delicious delicacy. One doesn't expect a greasy basketful of the usual fried bar bite, of course. What arrived were four carefully crafted large rings with a unique tempura coating and a silky dip reminiscent of the soup. Despite their elevated avatar, the rings managed to remain a fun snack. Chef insisted we try the signature Crab Rangoon Dip and Wonton Cracker, and we were so glad he did. It turned out to be a particularly clever deconstruction of the original. Talk about a protein-rich chip and dip! Chef Amit specialises in Japanese techniques, so ensure you try the sushi and/or cold plates like the Smoked Tuna Carpaccio. We tasted the latter, and it was nothing short of exquisite. But don't forget that the menu derives inspiration from countries across the globe. For instance, we also liked the Poached Chicken Manti, which were dumplings with a Middle Eastern twist. The pockets were served on a spicy tomato base with herbed labneh. Another non-vegetarian delight we recommend is the Duck Curry Puffs, featuring flaky pastries with a wonderfully meaty stuffing and complemented by a smooth Japanese curry sauce. Amidst all these intricate ingredient combinations, if you just want something simple and yummy, go for the Parmesan Churros. These crispy savoury churros felt like the best kind of cheat meal, and we couldn't help returning for seconds. We appreciated that the cheesiness was not overdone, as eating heavy churros at this point would have been off-putting. The large plates similarly offer a wide variety of delicacies, including familiar ones like Dan-Dan Noodles as well as niche offerings like Tokyo "Fish & Chips." The bar programme is helmed by Prithvi Agarwal, who spotlights mainly Asian flavours using refined mixology techniques. There are 9 signature cocktails on the menu, ranging from easygoing, fruity concoctions to bold, spirit-forward libations. Happy Accidents (lemongrass-infused gin, coconut water and guava juice) was a great option to start with. Refreshing and tropical, it's bound to be a crowd-pleaser. We also thoroughly enjoyed the LC* Picante, enhanced with pineapple, cucumber juice and a housemade tincture made of chilli and bell pepper. The spice was not overpowering, allowing pleasant sips alongside the food. If you're looking for something much more potent, Main Character Energy lives up to its name. This cocktail featured gin and umeshu, and had a unique umami taste. If we had to choose only one drink to return to and relish again, it would be the Slow Roast. Reimagining a Vietnamese Iced Coffee as a clarified cocktail, it was a smooth combination of a 16-hour drip brew and coconut oil-washed vodka. The flavour of the coffee was beautifully balanced. We ended our meal with a satisfying Tropical Panna Cotta and an artisanal Wild Raspberry Sorbet. The latter was amazingly rich and creamy, and it ended up being one of the best things we tasted during the meal. There's also a popular matcha tiramisu on the menu, but we thought we'd leave something for next time. Whether you're looking for a chic spot for after-work drinks, a fun spot for a catch-up with friends or an impressive date night location, Late Checkout promises a memorable experience.
Mint
13-05-2025
- Business
- Mint
World Cocktail Day: Mixology goes high-tech with fancy bar equipment
Razvan Zamfirescu, the beverage head of All In Hospitality that launched HyLo in Mumbai recently, excitedly leads guests to the bar to show off the homogeniser machine, the pièce de résistance and the only one being used in India according to him. The machine is used to pulverise ingredients, and extract flavours from fruits and lemons without cutting into them. 'The machine creates pressure and releases sucrose and oils from lemons instead of breaking the skin to just release acids. My sours are on a whole different level with the lemon juice from the machine, be it pisco sours, whisky sours or mezcal sours," Zamfirescu says. Whether it is to cater to modern innovations or to stay ahead of the curve, mixologists today ensure that their creations are uber cool, on point and flavourful with tools such as rotovap, homogeniser, ultrasonic sous vide, cryofiltration and custom ice blocks. These high-end equipment can be huge investment for bars; the rotovap—short for rotary evaporator—costs between ₹6 lakh and ₹13 lakh depending on its size and country it's sourced from. This is in sharp contrast to just a few thousand rupees spent on regular bar equipment such as shakers and pans that can make most cocktails. Santanu Chanda, beverage lead of Delhi's Home Restaurant & Bar and Bartender Of The Year 2024 at Diageo World Class India cocktail competition, says that most new-age equipment is suited for smaller and more experiential bars. 'Rotovap is best used for smaller 20-25 cover bars, where you can do a tasting menu of the distillates or batch cocktails. Centrifuge makes sense if cost and time are no barriers, but otherwise you can clarify cocktails using milk, cream and agar agar just the same. Sometimes bar owners want to play with these fancy gadgets, but bartenders must know whether it's really required or not," he says. Also read: Pisco: The fascinating story of Peru's national drink At Bumipura in Mumbai's Lower Parel, founder MingYang Chai casually lights up a glass chiller to instantly freeze a cocktail glass before serving the drink in it. A few steps away, Late Checkout* uses a 45-inch Yama Cold Drip Tower used in Slow Roast, a signature cocktail that mixes clarified 16-hour Vietnamese cold brew coffee made using the machine alongside vodka. HyLo also uses an ultrasound sous vide machine that identifies the ingredients inside the bag, and uses sound waves to step up the infusion process. 'Something that takes two to three hours can be done in 30 minutes with the machine. It is also used to clean expensive jewellery," Zamfirescu adds. Take the newly-opened Japanese restaurant Gaijin in Mumbai, where the showstopper is the Mount Fuji cocktail. The cocktail arrives ensconced in a block of ice that is broken to reveal the bottle that pours two drinks. The ice has been specially curated and 3D printed for the cocktail. The vermouth in the cocktail goes through a cryofiltration process at minus 40 degrees celsius in which the liquid is removed and replaced with chrysanthemum hydrosol. The hydrosol itself is made with a special water distiller that is used to extract flavours from various ingredients. 'It took us almost four months and a lot of investment to research and get this cocktail done between the 3D ice moulds, cryofiltration and the hydrosol," says Nischal Suman, beverage head at Gaijin. Bar manager Manoj Singh Rawat's lab at Mehico in Kolkata includes a Brix scale to measure sugar content in cocktails, centrifuge to clarify fruit juices, rotovap for distilling perfume essence to spray over the glass, and ingredients such as hibiscus, muskmelon and tamarind to use in non-alcoholic drinks. For Izamel Sunset, the rotovap is used to infuse and create jasmine and strawberry waters that are mixed with Bacardi white rum, Aperol, and balanced with citric and malic acids. Rawat's latest bar programme in Delhi called Latoya features the Inca cocktail. This drink features three types of bell peppers that are pureed and clarified using the centrifuge, whereas the rotovap is used to blend jalapenos with water, and the sous vide is used to pair pisco and tomatillo that is further balanced with acids and mezcal. 'Depending on the theme, whether you want to do modern cocktails or twists on classics, you can figure out what new-age equipment you need. I wanted customers to know more about pisco so I am using techniques to add flavour to the spirit and make it more accessible," he says. Chanda acknowledges that bartenders must know how to utilise modern equipment, saying that Home was the first bar in Delhi with its own dedicated lab with rotovap and other modern tools. 'Asian bars, especially in Taiwan, Singapore and Hong Kong are ahead of us because almost every bar has their own lab. If we have to raise our profile in the international bar community, we must know how to use them at our disposal." Along with Pass Code Hospitality and beverage education platform Tulleeho, he launched a bar academy called Klarify in December to teach bartenders how to master advanced cocktail techniques and equipment. On the other hand, Zamfirescu says that the new machines are the best example of proof of consistency.'Once you add the right ingredients, the drink will always be the same, even if a junior bartender makes it. These machines maximise our time and the different textures allow us to further improve quality and consistency." Chanda says that he used to believe in tech a lot, but has changed his mind recently. 'I am still curious about new technology, but fancy machines don't make great bars. That comes from giving guests great service and cocktails made with a human touch." Also read: How cocktails are named Priyanko Sarkar is a Mumbai-based writer covering the F&B industry.
Fashion Network
13-05-2025
- Lifestyle
- Fashion Network
Asics holds Mumbai event to celebrate sneaker launch
Japanese sportswear label Asics held an immersive event in Mumbai to bring together creators and sneaker fans for the launch of its new 'Gel-Ds Trainer 14' sneaker line at nightlife destination Late Checkout. The event featured an Asics Sportstyle-branded double-decker bus and took inspiration from 2000s fashion and street culture. 'We have foreseen a huge emerging space for sneakers in the market," said Asics India and South Asia's managing director Rajat Khurana in a press release. "We wanted to bring a dedicated category that goes beyond performance. Inspired by the original 2009 silhouette, this launch of Gel-Ds Trainer 14 marks a pivotal moment in Asics' journey as we deepen our commitment to the 'SportStyle' segment. With this collection, we're not just introducing a sneaker but a lifestyle that seamlessly blends high-performance heritage with contemporary street style." The event spotlighted Asics' expanding Sportstyle category, which is designed to bridge performance heritage with everyday fashion. Attendees engaged in interactive experiences, including a memory wall where they shared moments and stories connected to the brand. The Gel-Ds Trainer 14 was presented as a lifestyle sneaker balancing retro aesthetics with modern comfort. Designed for men and women, the Gel-Ds Trainer 14 features the original quarter-panel design, open mesh detailing, and lightweight construction. The sneaker retails at Rs 9,999 and is available in Truffle Grey/ Pure Silver and White/ Tai Chi Yellow across Asics stores and e-commerce platforms.
