Photo: Stew Smith
A plate of ahi tuna poke at the opening of Red Kitchen & Bar in the Hyatt Regency Riverfront hotel downtown. See more photos from last night.
The executive chef is Michael Barber
, a Culinary Institute of America graduate who most recently was the executive
chef at another Hyatt Regency in Washington, D.C.. Barber started with the company in 1999 and has since worked at
Hyatts in Orlando, the Dallas-Fort Worth metroplex and Atlanta.
Red is one of three restaurants in the hotel building, which was formerly the Adam's Mark. The other restaurants are the second area location of Ruth's Chris Steak House
and the Brewhouse
, a sports bar.
See a slide show of the grand opening here
. Also: Stefani Pollack visited Red
for an edition of Gut Check's A Table for How Many? column.