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Although the Raleigh has been a premier party venue since the boutique resort's 2003 remodeling, the hotel's food has largely escaped fanfare. Well, belatedly: TAH-DAH! Executive chef of the glamorous indoor venue and the casual outdoor grill, is Eric Ripert -- the Eric Ripert, pioneer seafood innovator from NYC's Le Bernardin -- and the Nuevo Latino fish dishes simply rock. The restaurant's refined fare includes a delicate ceviche of citrus/herb-marinated fresh fluke with jalepeño, a spicy-sour sauteed grouper sancocho, and roast lobster with mango sauce and a green papaya gratin. During the day, diners can select from simpler but equally imaginative Grill items and eat from a poolside lounge chair. The moderately priced selections range from unusual snack foods like Mexican-style grilled corn on the cob with grated queso blanco, or popcorn with parmesan and truffle oil, to more filling Latin-influenced sandwiches -- grilled sirloin chimichurri on ciabatta bread -- and a few fish entrées. On Sundays, those poolside can indulge in a pre-dinner cocktail and a 30 minute chair massage ($60).