OmniHotels.com

My Reservation

My Reservation
You can retrieve your Omni Hotels & Resorts reservation information by entering the last name on the reservation and your confirmation number.

Find

View reservations in your Select Guest® account Sign In
All Hotels & Resorts
Contact Us
1-888-444-OMNI See More Options
Account

Welcome

Sign In

,

, ,

Rooms

To confirm more than 3 rooms, please call 1-888-444-OMNI (6664) and an Omni Hotels representative will gladly assist you

Adults ?

In most circumstances, a 'child' is considered to be 17 years of age or younger. Some hotels make exceptions to this age. For those hotels a 'child' is any person who is 12 years of age or younger. In these cases, anyone who is older than 13 years of age will be considered an adult and will be charged the adult rate.

Children ?

In most circumstances, a 'child' is considered to be 17 years of age or younger. Some hotels make exceptions to this age. For those hotels a 'child' is any person who is 12 years of age or younger. In these cases, anyone who is older than 13 years of age will be considered an adult and will be charged the adult rate.

Children's ages

In most circumstances, a 'child' is considered to be 17 years of age or younger. Some hotels make exceptions to this age. For those hotels a 'child' is any person who is 12 years of age or younger. In these cases, anyone who is older than 13 years of age will be considered an adult and will be charged the adult rate.

Rooms may not hold 5 or more guests. You may need to change your request to multiple rooms with less occupancy to find available rooms.

Book

Shrimp & Grits Recipe

Culinary

Pimento Grits

Ingredients

1 cup | Anson Mills grits
1 cup | Water
3 cups | Heavy cream
1/2 cup | Pimento cheese
1/4 cup | Hot sauce
2 tsp | Salt

Method & Technique

Bring liquids to a simmer and whisk in the grits. Cook on low for 45 minutes to 1 hour. Fold in pimento, hot sauce and salt. Mix until completely incorporated.

Shrimp & Grits

Ingredients

4 ea | Blackened shrimp
1/2 tsp | Tarragon
1/4 ea | Lemon juice
1 tsp | Butter
3 oz | Pimento grits

Method & Technique

Preheat pan over medium high heat, add butter and shrimp saute briefly, add blackening spice and finish cooking shrimp. Remove from heat. Finish shrimp off the heat with fresh lemon juice and tarragon. Toss to coat. Serve immediately over grits garnished with micro red veined sorrel or other appropriate micro green garnish.