Above: Chef Nick Marino is about to make his mark on plates as well as on the Des Moines dining scene.
By Wini Moranville
The new $101 million Hilton Downtown Des Moines is set to open in March. Located at Fifth Avenue and Park Street, the sleek 330-room hotel will feature the Park Street Kitchen, a restaurant open from 6:30 a.m. to 10 p.m. daily. The dining room will seat 110, and the patio—with bistro lights and a fireplace—will provide 56 additional spots.
Heading up the kitchen is Nick Marino, a 2002 graduate of the Culinary Institute of America in Hyde Park, N.Y.His resume includes a three-year stint at the Fairmont Scottsdale Princess, where he worked with celebrity chef Richard Sandoval to unveil a new restaurant concept for the hotel. He also worked as sous-chef for RPM Italian, a high-volume venue in Chicago’s River North area. Most recently, Marino was the executive sous-chef at Chicago’s Waldorf Astoria restaurant.
Marino has been sampling the Des Moines dining scene since arriving here a little over a year ago. “It is nice to see the city keeping up with current culinary trends and raising the bar,” he says. “I plan to continue to push those boundaries and show what we can do with a lot of the amazing products available to us in Des Moines, using simple techniques and just putting a lot of love into what we do.”
The menu will include sharable plates, such as cheese and charcuterie arrangements and wood-fired flatbreads. A salt-roasted beet salad and a little gem wedge salad will star on the soup and salad menu, while main plates include scallops, short ribs and house-made fettuccine.
Find more information on the hotel and restaurant here.
Wini Moranville writes about food, wine and dining for dsm magazine and dsmWeekly. Follow her on Facebook at All Things Food–DSM.