"The loungey space atop the Hyatt House in Shaw is sleek and tropical, inspired by five-star resorts in places like the Maldives. It's got an outdoor space with firepits, and a private dining room for business and special occasions. For culinary inspiration, the chef looked to Seychelles, which he picked because of its distinctiveness-no other restaurant in the area serves the cuisine-but also because of its adaptability for diners used to beachy Mediterranean rooftop bars."
"The cuisine of the Francophone Creole archipelago in the Indian Ocean revolves around coconut-based curries, fish, and rice. Though it's oceans away from the Caribbean, there are some surface-level culinary similarities to the West Indies-inspired global cuisine Hughley served at Bronze- in particular, the heavy use of tropical fruits. Raw oysters can be topped with a coconut-lime mignonette, and smoked-white-fish dip is blended with coconut cream. Crabcakes are made with even more coconut, and come with a mango-tamarind chutney."
Chef Keem Hughley will open a Seychelles-inspired rooftop bar on October 30 atop the Hyatt House in Shaw. The loungey space is sleek and tropical, modeled on five-star Indian Ocean resorts and features outdoor firepits plus a private dining room for events. The menu centers on Francophone Creole Seychelles cuisine with coconut-based curries, fish, and rice, adapted for diners accustomed to Mediterranean rooftop bars. Signature dishes include oysters with coconut-lime mignonette, smoked-white-fish dip with coconut cream, coconut-rich crabcakes with mango-tamarind chutney, tamarind-glazed lamb chops, lemongrass-smoked chicken, and a South Asian–influenced vegetable flatbread. Cocktails emphasize tropical flavors, including the Golden Hour.
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