VERONA, NY – Turning Stone Resort Casino has celebrated the grand opening of The Crescent, a new 258-room luxury hotel, and Salt, its new signature fine-dining restaurant, with members of the Oneida Indian Nation, elected officials, and tourism and business leaders. The grand opening marks the first phase of the $400 million Turning Stone Evolution, positioning the property as one of the largest meetings and conventions resorts in New York.
“As we prepare to become New York’s largest meetings and conventions resort destination, it was essential that we elevated every aspect of the Turning Stone experience,” said Ray Halbritter, Oneida Indian Nation Representative and CEO of Turning Stone Enterprises. “The Crescent and Salt reflect our commitment to delivering a level of luxury and hospitality that rivals the finest destinations in the world.”
The Crescent, the resort’s fourth hotel on property, features 258 refined guest rooms decorated with modern textures, furniture, and luxury amenities. The hotel provides seamless access to Turning Stone’s spas and wellness programs, restaurants, entertainment, golf, and gaming. The Crescent’s first floor is home to a new grab-and-go café, The Pantry, and Oneida Sky, a heritage shop featuring art, jewelry, and products created by members of the Oneida Indian Nation. Rome Health Convenient Care at Turning Stone, an on-site medical center offering high-quality care for guests and team members, is also located at The Crescent.
Salt, a fine-dining restaurant that highlights the best of land and sea, spans the entire seventh floor of The Crescent and stands out among restaurants in the Northeast. Two expansive terraces offer three-season outdoor dining with views of the Mohawk Valley, a gorgeous region filled with lush landscapes, agriculture, and history, as well as four private dining rooms that provide unique experiences for plated group meals. The fine-dining restaurant was developed in partnership with Elizabeth Blau. At Salt, the menu features fresh oysters selected daily from East Coast waters, caviar service, hand-cut steaks, and fresh seafood. Standouts include caviar tacos, Bluefin tuna tartare cones, double-cut Berkshire pork chop with charred peach salsa and demiglace, a 40-ounce prime tomahawk steak with grilled shishito peppers, and maple miso black cod with salsify puree, asparagus, and roasted oyster mushrooms prepared with the Oneida Indian Nation’s Wáhta maple syrup.