Thompson Hotels has announced Eric Wareheim’s Steak House at Thompson Hotels, a collaborative dinner series created with the author, comedian, winemaker and food enthusiast.

The partnership marks the release of Steak House: The People, the Places, the Recipes, written by Wareheim with Gabe Ulla, and reflects both Thompson’s outlook and the influences behind the book.

Launching in January 2026, Thompson and Wareheim will reinterpret the American steakhouse through Wareheim’s blend of humour, narrative and interest in food culture. The one-night events will take place at three Thompson properties in Savannah, Denver and Dallas, where Wareheim will work with each hotel’s culinary team to develop a three-course menu shaped by local ingredients, regional influences and the character of each restaurant.

“I’ve always been drawn to the welcoming energy and old-school charm of a classic steakhouse. It’s never just about the food, it’s the story the menu tells, the people behind the scenes, and how the experience makes you feel,” says Wareheim. “With Thompson Hotels, I am looking forward to bringing this feeling into modern spaces, collaborating with culinary teams to highlight local flavours and the traditions that define a steakhouse.”

Thompson Savannah 
Fleeting at Thompson Savannah draws on the Georgia Coast, combining seasonal, locally influenced dishes with Wareheim’s take on American steakhouse traditions.

Thompson Denver 
Chez Maggy at Thompson Denver, led by Michelin-starred chef Ludo Lefebvre, combines French brasserie techniques with Colorado influences and elements associated with the steakhouse format.

Thompson Dallas 
Little Daisy at Thompson Dallas, led by chef Jeramie, adapts its Franco-American approach to include references to classic steakhouses.

Thompson Hotels positions the series as an extension of its focus on contemporary hospitality informed by established traditions. The collaboration pairs the brand’s approach to guest experiences with Wareheim’s perspective on food culture, presenting a series intended to draw on both historic and current interpretations of the steakhouse.