"Hotels are the vessels that encapsulate experiences, history and most prominently, bars, ranging in style from luxurious to secluded, that have become a mainstay in the hospitality landscape. It's with this sentiment that chef Greg Proechel of Ferris—a 38-seat restaurant in the basement of the MADE Hotel—speaks of the hotel restaurant and the life it takes on beyond just another guest amenity." - Shanika Hillocks