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One of the property highlights is its kitchen garden, where Executive Chef Isaac Olivo cultivates petite mustard greens, heirloom tomatoes, eggplant, bell peppers and herbs to use in his dishes.
“I think what’s great about the hotels in Hartford is how accommodating they are to really allow a group like ours to brand itself in the community so that our brand was pretty much visible everywhere you went from the minute you checked in at the hotel."
The resort is like a “whole city that’s self contained,” Etess says. “You come here and enter this Mohegan world and really get hit with a sense that you don’t get anywhere else when you enter.”