Doubletree Hotel San Jose - Food and Drink - Schofiled Media - Chicago

Ever Since Doubletree came under the Hilton umbrella eight years ago, things couldn’t be better for its San Jose, Calif., hotel, according to General Manager Rob Balmer. “I think with Hilton and Doubletree, it gives [guests] a great option for all of our different brands,” he says of the 1999 merger.

According to a 2006 article in Lodging Hospitality magazine, the Doubletree brand had grown from 158 hotels in 1995 to 175 in 2006, with at least 22 more under construction. “What we’ve done basically is build a whole new brand,” Senior Vice President Dave Horton said in the article. “We’ve got all new money.”

Many Doubletrees underwent renovations, particularly in the food sector. In 2003, the San Jose hotel gained a new steakhouse – Spencer’s for Steaks and Chops – which has received several accolades since its inception. The restaurant received Wine Spectator magazine’s “Award of Excellence” in 2004, 2005 and 2006. In 2007, it was voted “Best Steakhouse” by the Silicon Valley Concierge Association.

Balmer says the quality of the food, meshed with attentive service and a relaxed atmosphere, are the key reasons behind the restaurant’s popularity. “It’s the ultimate steakhouse,” he declares.

The San Jose Spencer’s entertains between 200 and 300 guests a day. Executive Chef Al Lopez oversees the menu. There are four other Spencer’s located in Houston, Salt Lake City, Utah, Seattle and Spokane, Wash.

For Hearty Appetites
Balmer says Spencer’s is famous for its “Spencer’s Steak,” which is a 14-ounce boneless ribeye. Guests can have it prepared Oscar style, scampi style, smothered in peppercorn sauce or doused in melted Danish blue cheese. Other popular steaks include a 12- to 16-ounce New York strip or an eight- to 22-ounce filet mignon. “For a [heartier] appetite, we have a 24-ounce porterhouse steak,” Balmer adds.

“You can also get different sides, which we encourage everyone to share family style,” he continues. “Our more popular one is a skillet of burgundy mushrooms. We have hash browns au gratin with cheese and bacon, and creamed spinach is also a popular side. You can also get a 20-ounce Idaho baked potato prepared tableside with several different toppings.”

He says guests are particularly enamored with Spencer’s dessert tray, which includes chocolate fudge “naughty” cake and other desserts.

Drink Up
Spencer’s also features an expansive wine list. “We’re fortunate to serve 38 different wines by the glass, so it is a wonderful selection for our guests,” Balmer claims. In addition, the “Spencertini,” the restaurant’s signature cocktail, launched in September. It is made with diced strawberries, maple syrup, lime juice, pineapple juice, Grey Goose La Poire vodka and Sprite.

Due to the popularity of the Spencertini, Doubletree plans to launch more signature martinis soon that were developed by Hilton’s mixology team. One is called the “French Fling” and consists of Grey Goose La Poire, lime juice, four slices of fresh cucumber and spearmint leaves. “It’s a little something for our guests so they can enjoy nice drinks along with the fantastic food in the steakhouse,” Balmer notes.

Don’t Forget Breakfast
Another popular restaurant at Doubletree San Jose is the Coffee Garden, which is open for breakfast, lunch and dinner and is overseen by Chef Roger Maune. Its light, breezy, contemporary design gives it “a casual café atmosphere,” Balmer says. “It’s a good value for the food, so if you don’t [feel like eating] at the steakhouse, you can go for fresh fish or chicken or more casual dining [options.]”

Other Offerings
Balmer says Doubletree San Jose’s Sushi & Sake Lobby Bar is a popular spot for both hotel patrons and the corporate crowd from nearby business parks. “I want to say it’s one of the best places for sushi in San Jose,” he asserts.

The Sushi & Sake Lobby Bar serves California rolls, dragon rolls and spicy tuna rolls, as well as sashimi. To complement the meal, the bar serves both cold and hot sake.

The hotel’s Club Max features live bands on Friday and Saturday. “They are usually local bands with a local following, and they drive a really strong crowd,” Balmer says. “It’s a hip place to be on Friday and Saturday nights.”

Exceptional Service
Balmer says Doubletree Hotel San Jose separates itself from area eateries with the “exceptional service” it provides. “Since we’re in the hospitality business, it gives us an edge over other folks as far as determining our guests’ needs and exceeding those expectations,” he notes.

“We have a good understanding of what our guests’ needs are, whether they are local or corporate travelers. We want them to know that we’re here to take care of all of their expectations and that they’ll always be greeted with a caring Doubletree smile and our legendary warm, chocolate chip cookie.”

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