Hotel Minibars Are Undergoing a Major Upgrade | bloomberg.com

When was the last time you found a yellowfin tuna tartine in your minibar, made with locally baked brioche, black olive tapenade, and hard-boiled quail eggs? Never sounds about right. But this is just one of the surprises awaiting guests in the Fresh Fridge ($95), which is offered upon request. “What’s inside is dictated by what’s available at the farmers market,” says chef Patrick Kelly, who oversees the program and runs the Epiphany’s...