The Dominick hotel is thrilled to unveil its latest initiative, the hotel’s own beehives, just in time for September’s National Honey Month.
The Dominick’s honeybees have been hard at work this summer preparing for the first yield, producing an impressive 60 pounds of honey that will be incorporated into the guest experience property-wide.
The beehives at The Dominick have found their home on Terrace on 7, the hotel’s on-site rooftop oasis, where the hotel’s own honeybees have been discreetly preparing for the first batch of honey since Spring 2023.
The bees produced 60 pounds of honey that will be incorporated into The Dominick’s El Ta’Koy food and beverage menus, an exclusive spa treatment offered from the in-residence Sisley-Paris Spa, and will be jarred and available for sale on-site, among other innovative uses.
The launch of The Dominick’s on-site honey offerings underscores its dedication to crafting exceptional guest experiences that transcend the ordinary.
Indulgence takes on new dimensions at The Dominick as the hotel unveils its curated lineup of honey-infused culinary experiences.
The Hawaiian-fusion concept El Ta’Koy’s skilled mixologists have crafted signature honey-focused cocktails to commemorate the launch.
The first of which, the Bee Sting, is available for purchase now with forthcoming creations, the Bourbon Buzz and Honey & Hellfire, to launch this fall.
El Ta’Koy’s Summer Fruit Bowl will also be served with a jar of raw honey on the side.
In Mezzanine or through In-Room Dining, guests can savor a “Very Bee-rry” Smoothie, a delightful blend of raspberry, blueberry, strawberry, and the hotel’s signature honey, or indulge in a Granola Parfait also served with a jar of raw honey on the side.
The Dominick’s honey offering can also be experienced within its luxe spa treatment menu.
The esteemed in-residence Sisley-Paris Spa proudly presents its exquisite Dominick Honeybee Ritual, a Sisley-Paris Spa body ritual available exclusively at The Dominick. This 90-minute service offers a sensorial experience that draws from the golden richness of the freshly harvested honey, and includes a body mask derived from the honey, a scalp massage, an energizing exfoliant and a velvet soothing, moisturizing massage.
An artistic display showcasing the intricate beauty of a honeycomb will be available in the Mezzanine, testament to the hotel’s commitment to the well-being of its resident bees.
In addition, the hotel also prepares to unveil its honey in two elegant packaging options available for purchase in 1.5 oz and 5.5 oz jars.
Following the first honey harvest, The Dominick is excited to share that there is more to come with this initiative.
Next year, The Dominick anticipates two honey harvests – fall and spring – where 60-80 pounds of honey is to be collected each harvest.
This continuous commitment to providing guests with fresh, locally-sourced honey exemplifies The Dominick’s dedication to both sustainability and excellence.
For more information, visit http://thedominickhotel.com and follow along on Instagram, @thedominickhotel.