Restaurant Captures Up-And-Coming Flatbread Craze while Embracing the History of Central Florida and Shingle Creek
For more information, contact:
Mary Deatrick, DPR | 407-332-5212, email@example.com
ORLANDO — Capturing a consumer trend that’s “anything but flat,” according to Nations Restaurant News, Orlando’s Rosen Shingle Creek is providing meetings attendees and leisure guests with even more quick, tasty and healthful food options by opening its 14th independent dining concept, Tobias Flats & Watering Hole.
Known for high-quality dining, the hotel recently received Meetings & Conventions (M&C) Gold Platter award, as well as the M&C Key award for the second time. The prestigious Gold Platter is awarded for excellence in dining and was only given to 23 hotels in the United States, Jamaica and the Bahamas. Two of the hotel’s 14 restaurants – the classic steakhouse A Land Remembered and the upscale Cala Bella Italian Bistro – have been awarded the AAA Four Diamond rating.
In a hotel known for innovative cuisine, opening a new restaurant is second nature. “We’re thrilled to introduce the flatbread concept to Rosen Shingle Creek in order to offer our guests yet another delicious choice for lunch, dinner or a quick bite between meetings or leisure activities,” said Rosen Shingle Creek Executive Chef Jorge Oliveira. “There’s never been a shortage of dining options at our hotels, but when we identify a winning idea we know our guests will love, like Tobias Flats or our recently opened Banrai Sushi, we don’t hesitate to make it happen.”
The new 35-seat restaurant is conveniently located within the hub of dining and retail options midway between the hotel’s convention and guest room areas. Guests may choose a combination of food, drinks or cocktails from the nearby Banrai Sushi or Headwaters Lounge and grab a seat in any of the three areas. The restaurant perfectly complements the hotels’ existing dining options, offering fast, light, one-or two-course fare.
“The flatbread trend is actually not a trend at all, but a return to some of the oldest recipes in the world — almost every culture serves a version of flatbread,” said Cameron Hostellero, Chef for Tobias Flats. “Our recipes take flatbreads to a new level when topped with freshly prepared ingredients such as grilled steak and bleu cheese, heirloom tomatoes, homemade marinara or champagne vinaigrette.”
Hostellero, a native of Hawaii, has been with Rosen Shingle Creek since 2007. He spent much of his career as a chef for Marriott hotels throughout the United States before joining the Rosen Hotels & Resorts family.
While the restaurant’s name and its rustic pioneer theme might easily lend itself to a national chain, Tobias Flats is a stand-alone concept developed by Rosen Hotels & Resorts’ President & COO, Harris Rosen. The name Tobias carries forward the “Old Florida” theme of the hotel and its picturesque property, through which the historic Shingle Creek runs, eventually feeding into the Everglades. Wanting to learn more about Florida’s pioneers and the time in which Shingle Creek was named, Rosen discovered the novel, “A Land Remembered” by Patrick D. Smith. The hotelier was so moved by the novel that upon opening Rosen Shingle Creek in 2005, he named his classic steakhouse after the book. Rosen’s newest restaurant is named for Tobias MacIvey, the patriarch of the novel. Throughout the menu, visitors will find many other references to the pioneering family, including sandwiches called Glenda’s Chicken, Emma’s Veggie, Solomon’s Turkey and more.
The Tobias Flats menu offers flatbreads in a variety of forms including sandwich flats, salad flats, classic flats, specialty flats and starters. Appetizers include Baked Spinach & Artichoke Dip or Sundried Tomato Hummus, both served with Toasted Flatbread Crisps. Sandwich flats include imaginative choices like Zech’s Beef, a peppered tenderloin with portabella mushrooms, caramelized onions, heirloom tomatoes, bleu cheese and creamy horseradish. Sandwich flats are served with a choice of soup or salad. Salad flats offer familiar favorites such as the Chicken Caesar as well as some tasty new choices such as the MacIvey Flat, piled high with pesto rock shrimp, alfredo, basil, roasted tomatoes, grilled artichokes, feta cheese, and more. Classic Flats are served pizza-style with traditional choices such as Four Cheese, Italian Sausage, and Mushroom and Caramelized Onion, while Specialty Flats such as the HR Tuscan offer a more worldly mix of grilled artichokes, tomatoes, Calamatta olives, feta cheese, homemade marinara and alfredo.
About Tobias Flats & Watering Hole
Named for Tobias MacIvey, the patriarch of the hearty Florida pioneering family in the novel “A Land Remembered” by Patrick D. Smith, Tobias Flats & Watering Hole is the latest independent dining concept introduced by Rosen Hotels & Resorts at its award-winning Rosen Shingle Creek hotel.
The 35-seat restaurant is located in the heart of the hotel’s dining and retail area, offering a convenient lunch, dinner and gathering spot for both meetings attendees and leisure guests. Tobias Flats’ menu offers a diverse range of flatbread-based entries, including salads, sandwiches, “pizzas,” starters and soups. Reservations are not accepted. Guests receive complimentary valet parking when dining at any Rosen Shingle Creek restaurant. Florida residents receive a 25 percent discount excluding alcohol, tax and gratuity. For more information, call 407-996-FOOD (3663).
About Rosen Shingle Creek
The AAA Four Diamond, 1,500-room Rosen Shingle Creek is conveniently located at 9939 Universal Blvd., just off the International Drive tourist district and ten minutes from the Orlando International Airport. Among the many honors the hotel has been awarded is Meetings & Conventions (M&C) magazine’s Gold Platter Award. Guests may call the Rosen Shingle Creek reservations line at (866) 996-6338. For more information, visit www.rosenshinglecreek.com or call (866) 996-9939. For more information about Rosen Hotels & Resorts, visit www.rosenhotels.com.