Loews Hotels launched its Flavor by Loews Hotels experience at 21 properties. Each hotel partners with local eateries and culinary artisans, from smokehouses to distilleries.

“Creativity and quality products are essential ingredients in the kitchen and behind the bar at all of our properties, and Flavor by Loews Hotels brings distinctive and celebrated partners of the local community to each of the hotels,” said Mark Weiss, senior vice president of food and beverage, Loews Hotels. “With Flavor by Loews Hotels’ breadth across the country and partnerships with the finest producers, the program presents a distinctive twist for guests whom desire an authentic experience. We’re thrilled to be a part of the neighborhood dining scene, telling the stories of our partners while providing rewarding culinary offerings to our guests.”

At Loews Minneapolis Hotel, guests experience the country’s first vegan butcher shop, with a vegan charcuterie board at Apothecary, the hotel’s lounge, and vegan meats for breakfast and dinner at Cosmos Restaurant.

The Loews New Orleans Hotel teamed with New Orleans’ original bakery, Bellegarde Bakery. It is the only company in the world besides Tabasco to use natural Avery Island Louisiana salt. It also stone mills its own flour.

In Chicago, guests at Loews Chicago Hotel enjoy Here cold-pressed juices, extracted from Midwestern fruits and vegetables. The juices are available at ETA Restaurant + Bar.

For stronger beverages, Loews Portofino Bay Hotel offers an exclusive lemon basil cider produced by gluten-free brewery Accomplice Brewery & Ciderworks. The cider is available at Thirsty Fish, Bar American, Splendido’s, Mama Della’s and Trattoria del Porto.

For a full list of Flavor by Loews Hotels experiences, check out the link above.