The Fairmont Dallas debuted its revamped Pyramid Restaurant & Bar.
The redesigned eatery has a new executive chef, J.W. Foster, a transplant from Toronto’s Fairmont Royal York. The restaurant makes use of a new rooftop garden on the hotel’s terrace level at the hotel, which will soon measure 3,000 square feet. The soil gets some of its nutrients from spent coffee grounds from the hotel’s Starbucks.
The Fairmont Dallas boasts 73,000 square feet of meeting space. The facility celebrates its 40th anniversary in 2009.
