The historic Fairmont Hotel Macdonald is launching its first-ever pop-up restaurant next month called Ephemeral. The initiative is the latest in a series of pivots the restaurants inside the hotel have undertaken to sustain business throughout the pandemic, such as offering curbside pickup and organizing socially-distanced outdoor events.
Ephemeral will run over two weekends, April 15-17 and April 22-24. The Mac has partnered with local artist Giselle Denis, florist FaBLOOMosity, and Special Event Rentals to evoke a “magical garden sanctuary” in the Wedgewood Room. Guests will enjoy a 4-course meal and two signature cocktails inspired by the floral art and the promise of spring.
Danielle Lundy, the director of sales & marketing for the hotel, told Taproot that it was the change in season that ultimately led to this pop-up.
“We’ve infused this feeling of renewal into every part of Ephemeral, from the elaborate floral décor, to the forest landscape paintings to our nature inspired menu,” she said.
A glimpse of Ephemeral’s menu with the Art of Beet Roots (roasted and pickled beet roots, beet root gel, goat cheese, candied pistachio, beet root powder). (Fairmont Hotel Macdonald/Instagram)
Executive Chef Jiju Paul embraced the challenge of creating a meal reflective of spring.
“Chef Paul’s background growing up on a farm has imparted a deep appreciation for farm to table [and incorporating] fresh ingredients into his cooking style which is a perfect inspiration for this menu,” said Lundy. She promises that the dessert, in particular, will be an “absolute showstopper.”
Tickets for Ephemeral are $159 per person, and as with all indoor dining, guests must be from the same household, or the 2 close contacts of a person living alone, in order to dine together.
Lundy said the response has been positive so far, with some seatings nearly sold out. Two other pop-up concepts are in the works.