A Glimpse Inside The Fourth, The Hyatt Union Square’s Brasserie
Here’s a peak inside the “all-day American brasserie” that the operators of Tocqueville and 15 East are opening on the ground floor of the long delayed Hyatt Union Square.
Named after Paris’s Fourth Arrondissement (and located on Fourth Avenue), The Fourth will occupy one of the city’s legendary nightlife spaces: 76 East 13th Street has held The Cat Club, The Grand, Spa, and Plaid. According to the Hyatt’s Website, the 100-seat room will boast “a café with a European style espresso and wine bar, a 24-seat communal bar and dining space, and a 45-seat full-service formal dining area.”
The menu will consist of “traditional brasserie fare with a modern American interpretation: upscale fare with a continental flair.” The wine program will be overseen by Roger Dagorn, the highly decorated Master Sommelier from Chanterelle, Tocqueville and 15 East, and the cafe will have its own private-label coffee.
The hotel will also open with a cocktail spot, Singl Lounge.
A glimpse through the construction paper shows the place is putting its 30-foot ceilings to use, via some sort of wacky installation (are those bed frames?) suspended above the bar.
According to its Website, the hotel will open April 31.
Source: {The Local East Village}
New York, NY – February 4, 2013
Midtown Manhattan’s Garment District will be welcoming a new-build, luxury hotel next year on West 38th Street, between Fifth and Sixth Avenues. The ARCHERsm Hotel, a 21-story property that will be home to 180 guestrooms, a chef-driven restaurant and a rooftop bar, is being thoughtfully designed with industrial touches of the neighborhood’s heritage, from exposed brick and steel to butcher-block flooring. Upon entering the lobby, eclectic elegance comes into play with a custom-designed and curated furniture collection, coupled with an art consultant’s hand-picked pieces for this boutique hotel.
Bringing ARCHER to life is owner and developer LodgeWorks, Partners L.P., a privately-held hotel development and management company with a rich history in noteworthy openings, with architectural direction and design under the detail-oriented eyes of Glen Coben of Glen and Company, based in Manhattan. “ARCHER is not just a hotel; it’s a personality, an eclectic way of being, a welcoming residence, if you will,” said Cheryl Gilliam, VP brands & marketing for LodgeWorks. “Guests are meant to feel as if they are entering a home in many ways, yet it is unlike any other. It’s a warm, welcoming place that is dotted with Chesterfield-style sofas, vibrant art, exposed brick and elegant wood-paneled millwork. It’s a place that might have been here before, timeless in some ways, yet of today in many more; it’s a new American classic.”
One of the most telling details of the residential-minded design is the quartet of design palettes for the guestrooms. “In a home you would not create each and every bedroom to be identical,” said Coben. “The same thought process held true as we developed ARCHER’s guestrooms; there’s a certain charm and beauty in the randomness of your stay,” he explained. There is an element of guestroom roulette, as travelers will not know which of the four room types they will get. This is thought to be an unprecedented design move in a property this size. Custom drapery, the headboard, ottoman, throw pillow and blanket will vary within the four designs. The ARCHER rooms, 22 in total, will have additional distinctions with wood floors and an exposed brick wall at the head of the bed. ARCHER will have one signature suite that is in its final design phase at the moment.
In the coming months the culinary program of the restaurant and rooftop bar, with panoramic views of the city, will be unveiled. The components of which were carefully curated and guided by STEVEN KAMALI HOSPITALITY. The restaurant will soon have a face and a name of an A-list Celebrity Chef who is widely known and respected!
ARCHER’s other amenities and services will include an on-site fitness room, storied-retail selections from local artisans available to take home, a concierge, complimentary iMac use with printing available, nightly turndown service, complimentary newspapers and 100% smoke-free environment.
In March of this year model rooms will be completed and final design details revealed. For more information, and updates as ARCHER evolves, visit www.archerhotel.com.
LODGEWORKS
LodgeWorks, L.P., is a privately held hotel development and management company with a rich history as hospitality brand innovators, industry-leading guest satisfaction, sophisticated development acumen and an experienced team that has successfully collaborated for more than 28 years. Among recent developments, the company has sold a portfolio of assets to Hyatt Hotels Corporation. LodgeWorks continues to own, franchise and/or manage a portfolio of branded hotels including Hotel Sierra®, HYATT house®, Hyatt Place®, Aloft®, Hawthorn Suites®, and Hilton Garden Inn®. The company is developing two new hotels in New York; ARCHER, an independent boutique hotel in Manhattan and a Hampton Inn® in Brooklyn. For more information, please visit www.lodgeworks.com.
What’s Hot: Halkin by COMO brings F&B “dream” to London
Next month, The Halkin by COMO in London will open a new restaurant from the team behind Spain’s Arzak, which holds three Michelin stars.
Ametsa with Arzak Instruction will serve new Basque cuisine featuring fresh, locally sourced and organic ingredients. Elena Arzak, Juan Mari Arzak, Mikel Sorazu, Igor Zalakain and Xabier Gutierrez will run Ametsa, which translates to “dream.”
(left to right): Xabier Gutierrez, Mikel Sorazu, Elena Arzak, Igor Zalakain and Juan Mari Arzak
AB Rogers is designing the interiors to blend Basque heritage with contemporary design.
Ametsa will replace nahm, the Thai restaurant that’s been at The Halkin since 2000. Nahm Chef David Thompson will continue to cook at the second nahm location, with Metropolitan by COMO, Bangkok.
This lobster dish is indicative of what diners may be served at Ametsa.
(Source: HotelsMag.com)
20 Most Anticipated Hotel Openings of 2013
United States
The Quin Hotel, New York
New York City’s historic 57th Street Buckingham Hotel—built in 1929 and frequented by musical legends like pianist/composer Ignacy Jan Paderewski and Metropolitan Opera greats Giuseppe De Luca and Giovanni Martinelli—will be restored as The Quin Hotel. The 18-story gem is to open February 2013 and aims to capitalize on its artistic heritage and its location, which is within walking distance of cultural hotspots like Carnegie Hall, the Museum of Modern Art and the 57th Street gallery district. The hotel will have 200 rooms, an art gallery featuring works by Irish painter Patrick Graham, an American eatery, a spa partner and a business center.
Capella Washington D.C., Georgetown
Washington, D.C. visitors will soon be able to check in to this new luxury Georgetown hotel opening February 2013. Located on the C&O Canal and near Rock Creek Park, Georgetown University and the Kennedy Center, the hotel will have 49 guest rooms and 12 suites, each with a dedicated personal assistant available 24/7 to take care of tasks such as airport transportation and setting up private museum tours. Other highlights: a rooftop infinity pool and the tastefully decorated Capella Living Room—also staffed with a personal assistant—where you can relax near the two-story onyx fireplace and have a refreshment or two.
Salamander Resort & Spa, Middleburg, Va.
Set on 340 acres in the picturesque countryside of Virginia’s Loudoun County (just an hour from Washington, D.C.), the Salamander Resort & Spa is slated to open in August 2013. The sprawling resort will include an equestrian center and 22-stall stable (for those who want to bring along their horses), a 23,000-square-foot spa with “treehouse” treatment rooms overlooking the woods and nearby stream, and indoor and outdoor event spaces, including a 100-year-old restored barn. An equestrian-themed restaurant with wine bar and terrace boasting views of Virginia’s wine country will serve Virginia Piedmont-influenced cuisine.
The Langham, Chicago
Chicago’s riverfront Mies van der Rohe building—the last high-rise designed by the late architect—will soon house a glamorous hotel. The Langham, Chicago, set to open in summer 2013, will include 320 luxe guest rooms, a 9,000-square-foot spa and 20,000 square feet of meeting space. The 52-story River North structure, which was put on the National Register for Historic Places in 2010, will include a Palm Court restaurant with afternoon tea service and access to the river jetty for hotel guests who’d like go for a quick cruise.
El Encanto, Santa Barbara, Calif.
This peaceful escape (now part of the Orient-Express Hotels portfolio) is set among the hills overlooking the Pacific and will be restored to its original elegance by its scheduled opening in March 2013. Many of El Encanto’s 92 California-style bungalows will include in-room fireplaces and private terraces with views of the resort’s seven acres of gardens, Santa Barbara and the Pacific Ocean. A personal concierge will connect guests with special requests—perhaps a candlelit dinner for two? The hotel’s close proximity to Northern California’s wineries and art galleries will likely make it an ideal location to spend a long weekend.
Latin America
Waldorf Astoria Panama
Waldorf Astoria’s first Latin American resort, Waldorf Astoria Panama, will open in March 2013. The 130-room hotel sits in the trendy Calle Uruguay neighborhood, just 15 minutes from Marcos A. Gelabert International Airport and within walking distance of the sprawling La Cinta Costera park. Hotel highlights include a 2,500-square-foot spa, outdoor pool, 1,200-square-foot fitness center and four hotspots to grab a bite or a tropical cocktail: a sushi bar, an American- and French-cuisine brasserie, a lobby bar, and a terrace and pool bar.
Four Seasons Hotel Lion Palace St. Petersburg
Expected to open in spring 2013, Four Seasons Hotel Lion Palace St. Petersburg is a restored palace once home to a Russian princess. The hotel’s grand marble staircase is accented with gold and bronze molding, painstakingly returned to its 1820s glory using the original architectural drawings as a reference. One of the palace’s former courtyards is now the glassed-in Tea Lounge, which will serve breakfast, tea and light dinner. Guests will also be able to dine on Italian cuisine at Percorso, Asian cuisine at Sintoho, or have a glass of cognac at Xander bar. A four-level luxury spa with an enclosed rooftop pool and several treatment rooms is also in the works.
The London Edition
The 177-year-old Berners Hotel in London’s Fitzrovia district will soon be transformed into a swanky Edition Hotel, the boutique brand owned by Marriott International and headed up by hotelier extraordinaire Ian Schrager. The company is keeping details about the new London hotel confidential, but if it’s anything like The Istanbul Edition, which opened in 2011, it will include stylish, high-tech rooms, a luxe spa and top-notch dining. The luxury lifestyle brand is set to have six hotels by 2015—Miami is up next, and is slated to open fourth quarter 2013.
Shangri-La Hotel, at The Shard, London
Only a hotel in a towering glass spire could offer views like these. The Shard (designed by renowned architect Renzo Piano and now the tallest building in Western Europe) is soon to be home to Shangri-La Hotel, at The Shard, London, which will boast 185 deluxe guest rooms and 17 suites with incredible views of the city. Guest rooms will include signature beds that use patented body-contouring technology, LCD TVs and hi-fi equipment. The hotel’s café will feature numerous cooking stations serving cuisine from around the world. And let’s not forget the indoor infinity pool and fitness center with unrivaled panoramic views of the London skyline.
The Peninsula Paris
The Hong Kong-based Peninsula Hotels group makes its European debut with The Peninsula Paris in late 2013. Rather than erecting a new building, the Paris hotel will occupy a century-old structure—a Beaux-Arts gem constructed in 1908 that once housed the Majestic Hotel. The luxe hotel group is taking great measures to ensure the building is restored to its original grandeur and that it blends seamlessly with the existing Parisian architecture in the posh 16th arrondissement. Once complete, it will house 200 guest rooms and a spa on the enviable Avenue Kléber near the iconic Champs-Élysées.
Shangri-La Bosphorus, Istanbul
Shangri-La Bosphorus, Istanbul will be the luxury hotel brand’s first in Turkey when in opens in the first quarter of 2013. The hotel sits on the shore of the Bosphorus Strait in the Besiktas district near the Dolmabahce Palace, and will be the second tallest building on the coastline when completed. Shangri-La Bosphorus, Istanbul’s186 guest rooms—which include 17 suites with sea views—will have a contemporary design scheme with Asian touches. Both Western and Asian cuisine will be offered at the hotel restaurant, and afternoon tea and tapas will be served in the Lobby Lounge, which includes a tea lounge, bar and outdoor terrace. CHI, The Spa at Shangri-La will specialize in Chinese healing therapies and will have two hammams.
Asia
Mandarin Oriental Pudong, Shanghai
The sleek Mandarin Oriental Pudong, Shanghai opens in March 2013, and sits on the banks of Shanghai’s Huangpu River among the financial district’s towering skyscrapers. Throughout the sleek high-rise, you’ll find the warm hues and modern furnishings for which the luxury hotel group is known. The hotel will include 318 spacious guest rooms and 44 suites, including one duplex suite and an 8,481-square-foot presidential suite, as well as 210 apartment units—serviced by the hotel—with panoramic views of the river. Mandarin Oriental Pudong, Shanghai will also have six different dining venues (one serving fine Chinese cuisine), an indoor pool with plush loungers and a 13-treatment room spa.
The PuSen Forest Retreat and Spa, Shaoxing, China
One of the more unique getaways to debut in 2013, The PuSen Forest Retreat and Spa will be made up of 50 meticulously restored Zhejiang Province homes, all between 200 and 400 years old. These gorgeous Chinese villas, decorated with elaborate carvings, are tucked into the lush mountain forests of Shaoxing prefecture. When the remote retreat opens in the second quarter of 2013, guests can book villas (some with private pools), dine at two on-site restaurants and get treatments at the relaxing spa.
Regent Bali
Regent Bali is an exotic retreat in the Sanur district and is set to open in June 2013. The resort promises to be a serene tropical escape with 10 acres of lush Balinese-style gardens and 656 feet of golden sandy beach. It has one sprawling beachfront villa with a private pool, a hot tub, and its own spa treatment room (with a steam room no less). But most guests will find themselves in one of the hotel’s 94 suites, which aren’t too shabby either—each has butler service, traditional Balinese décor and gorgeous views of either the gardens or the island of Nusa Lembongan and the Indian Ocean.
Rosewood Beijing
The 279-room Rosewood Beijing, opening summer 2013 in the Chaoyang business district, will have unusually large rooms—the average size is 538 square feet—rivaling a luxury Beijing apartment, with walk-in closets, spacious bathrooms, window seats, muted Asian-style décor and natural finishes. Would-be guests can expect a spa (with five overnight spa suites), yoga studio, indoor pool and gym; nearly 33,000 square feet of space for meetings and events (including an 8,249-square-foot ballroom with an outdoor garden); and seven restaurants and bars featuring international cuisine.
Cheval Blanc Randheli, Maldives
Sprawled out on a remote island in Maldives’ Noonu Atoll, Cheval Blanc Randheli (part of LVMH’s luxe hotel portfolio) will be nothing short of extravagant when it opens next summer. The 45 airy loft-style villas—some set on the white-sand beach, others on stilts over turquoise waters—feature private infinity pools, impeccably appointed interiors and jaw-dropping views of the surrounding lagoon. Guests will be able to unwind in the Cheval Blanc Spa and take advantage of the island locale with a fleet of traditional dhoni boats (Maldivian fishing boats) specially crafted for Cheval Blanc. The idyllic retreat will also include four restaurants, ranging from fine dining to a fish market, as well as cigar and wine cellars.
Africa and the Middle East
The St. Regis Abu Dhabi
The St. Regis Abu Dhabi will have 283 luxe rooms, including 55 over-the-top suites when it opens in February 2013. It will occupy 16 floors (starting at the 33rd) in one of the two swanky Nation Towers high-rises on the Abu Dhabi Corniche. The sleek, modern towers are linked by a 656-foot-high sky bridge that will house the hotel’s most lavish guest suite: the three-bedroom, 11,679-square-foot Abu Dhabi Suite, which will not only have unparalleled 360-degree views of the Arabian Gulf and the city’s skyline, but its own movie theater, gym and private spa, too. The suite comes with 24-karat gold leaf and shimmering crystal accents, leather-tiled and velvet-upholstered walls, and a grand staircase that leads to the master bedroom. Guests will be able to choose from more than 10 eateries and bars, including Rhodes 44, named for its famed chef Gary Rhodes.
The Ritz-Carlton Abu Dhabi, Grand Canal
Already accepting reservations for March 2013, The Ritz-Carlton Abu Dhabi, Grand Canal will debut with a private beach, a palatial 17,222-square-foot outdoor pool, European-inspired gardens and Renaissance architecture reminiscent of 15th- to 17th-century Venice. Guests can check in to one of the hotel’s 87 one- and two-bedroom villas—each with an outdoor terrace overlooking the Grand Mosque (the largest in the UAE)—or opt for one of its 447 resort-style suites and guest rooms. The 21,500-square-foot spa will appeal to both men and women, with a hammam, steam room, salon, fitness center, outdoor plunge pools and 15 treatment rooms.
Mahali Mzuri, Kenya
In 2013, Sir Richard Branson’s exclusive Virgin Limited Edition collection of retreats welcomes a new member: Mahali Mzuri, a minimal-footprint safari camp in Kenya’s Motorogi Conversancy just north of the Maasai Mara National Reserve. The eco-friendly retreat will include 12 luxury canvas tents perched on platforms, each with a bedroom, sitting room, in-suite bathroom and, most importantly, a terrace with sweeping views of the landscape and its intriguing wildlife—think lions, giraffes and wildebeests. The lavish camp will offer daily game drives and guided walks in the Motorogi and Olare Orok Conservancies, plus the opportunity to tour the local village to learn more about the Maasai people.
The Ritz-Carlton, Herzliya, Israel
The Ritz-Carlton is making its Israeli debut in 2013 with The Ritz-Carlton, Herzliya, a coastal resort overlooking the Mediterranean Sea. The seaside getaway (the first ever kosher Ritz-Carlton, complete with a synagogue, kosher kitchens and Shabbat elevators) is centrally located—just 15 minutes from Tel Aviv and an hour from Jerusalem. Decorated in calming shades of gold and blue, the 197 luxury guest rooms—including 82 studio, one- and two-bedroom suites—will have views of the sea. Guests will be able to relax in the Eastern Mediterranean sun at the rooftop pool or by lounging on the beach.
(Source: Forbes)
SOURCE: ESquared Hospitality
ESquared Hospitality Introduces Atrium at The Alex Hotel
The Alex Hotel Selects Leading Restaurant Group to Take Over Food and Beverage Services
NEW YORK, NY—(Marketwire - Nov 28, 2012) - ESquared Hospitality announced today that the international restaurant and hospitality group has been selected to take over the food and beverage services at The Alex Hotel, located in the heart of Manhattan’s midtown east at 205 East 45th Street, New York, NY 10017. Effective immediately, ESquared Hospitality is managing the hotel’s room service, catering and banquet services, and has unveiled a new restaurant, Atrium, in the space formerly known as Riingo. Led by Chef Dennis Franke, Atrium features an all-day menu of American classics and ESquared Hospitality’s signature dishes in an intimate 50-seat setting.
“We have an opportunity to invigorate and elevate The Alex Hotel’s food and beverage offerings by incorporating the extraordinary food and excellent customer service that are synonymous with ESquared Hospitality,” said Jimmy Haber, managing partner of ESquared Hospitality. “The addition of Atrium and The Alex Hotel to our restaurant and hospitality portfolio marks the beginning of what will be a year of significant growth for our business.”
“With a proven expertise in exceeding guest expectations throughout its collection of hotel partnerships and signature restaurants, ESquared Hospitality was a natural fit for The Alex Hotel,” said Beth Tufekcic, general manager at The Alex Hotel. “The team has already implemented a number of positive changes and we are excited to see what the future holds.”
ESquared Hospitality has aligned with high-profile hotels across the nation, including notable brands such as The Ritz-Carlton by Marriott, W Hotels by Starwood Hotels & Resorts, and the Trump Hotel Collection.
For additional information, please visit: http://www.e2hospitality.com/. For media inquiries, please contact 5W Public Relations.
ABOUT ESQUARED HOSPITALITY
ESquared Hospitality is an international restaurant and hospitality group owned by Jimmy Haber and Keith Treyball. ESquared Hospitality is currently comprised of three divisions, one of which is BLT Restaurants. Restaurants within the BLT Restaurant Group division include BLT Steak in New York, NY (2004), Washington, DC (2006), San Juan, PR (2006), White Plains, NY (2007), Los Angeles, CA (2008), Scottsdale, AZ (2008), Atlanta, GA (2009), Miami, FL (2009), Hong Kong (2009), Charlotte, NC (2009) and Waikiki, HI (2009); BLT Burger in New York, NY (2006), Las Vegas, NV (2008) and Hong Kong (2009); and BLT Fish and Fish Shack (2005), BLT Prime (2005) and BLT Bar & Grill (2010) in New York, NY. The second division of ESquared Hospitality includes two Italian concepts: Casa Nonna in New York, NY (2011) and The Florentine at the JW Marriott in Chicago, IL (2010). ESquared Hospitality’s third division is comprised of GO Burger restaurants which include the GO Burger Truck in New York, NY (2010) as well as four storefront GO Burger locations, one in Los Angeles, CA (2011) and three in New York, NY (2012).
ABOUT THE ALEX HOTEL, NYC
When The Alex opened its doors in March 2004, it set the bar for a new generation of luxurious and comfortable accommodation. The stylish, 33-story tower, designed by acclaimed architect Costas Kondylis & Associates, rises above midtown within steps of prime business, shopping and entertainment areas. Its 203 guestroom and suites are a veritable feast of innovation thanks to legendary designer David Rockwell. They are outfitted with custom multi-functional furnishings and original artwork. Adding to its distinctions are a wealth of personalized services, as well as Atrium, a restaurant by international restaurant and hospitality group ESquared Hospitality.
STANDARD THINKING: INSIDE THE WORLD OF ANDRE BALAZS
Meet the chic and cheeky Balazs, whose Standard hotels have turned high-end hospitality upside down
Talk about making an entrance. When the Standard hotel opened back in 2009, all anyone could talk about were the exhibitionists getting freaky in the windows of the 18-story, glass-fronted hotel that had just risen (ha) above the High Line park in Chelsea. This wasn’t the first time André Balazs, the man behind the Standard, had flaunted sex to create buzz. The West Hollywood outpost of the hotel opened in 2002 and featured a model in a bikini lounging in a fish tank behind the front desk. At the nearby Chateau Marmont, meanwhile, Balazs made headlines by stocking condoms in the hotel minibars. Part of the appeal of an André Balazs hotel, it seemed, was the feeling that somewhere in the building someone was getting it on.
In recent years, a series of upstart properties—the Ace Hotel chain in New York and Las Vegas, the Palihouse in Los Angeles—began encroaching on the Standard’s cool, debuting buzzy restaurants, luxurious gift shops and lobbies populated by beautiful laptop warriors. Mention these new competitors to Balazs and he’s quick to point out that “they all used to work for me or work with us.” But he certainly appears ready for a counterattack.
Perhaps borrowing from the world of fashion, where creative collaborations are all the rage, Balazs, 55, has aligned with a series of hip names to ensure there’s more to the Standard than, you know, waking the neighbors. Seamus Mullen, who redefined tapas at Tertulia in the West Village, was recently the chef-in-residence at the Standard Plaza in New York’s Meatpacking District, where a newly installed woodburning oven is as inviting as a campfire.
Balazs quietly acquired the Cooper Square Hotel on Manhattan’s east side in October 2011 and rebranded it the Standard, East Village. A spring 2013 relaunch is expected (look for a new entrance, among other improvements). He enlisted the eyeglass purveyors from Warby Parker to curate a hip Readery.
Most impressively, this fall Susan Sarandon installs the first permanent L.A. branch of her Ping-Pong club, SPiN, at the Standard, Downtown L.A. The Oscar-winning actress had been looking to expand to L.A. ever since the New York branch first opened in the Flatiron District—but couldn’t find the right location. The Standard, Downtown L.A. not only fit the brand but also was accessible and offered an easy liquor license. “The only thing you can count on is that Ping-Pong and drinking go well together,” Sarandon says with a laugh, adding, “The Standard is witty. They know how to have fun. And André is the right combination of business and hip.” The cumulative effect of these big changes at the Standard, it seems, is to create a clubhouse feel. “You can call it a clubhouse,” Balazs says. “But I like to think of it as a culture. You keep layering things on. Otherwise you’re just a Sheraton. You’re just a bunch of rooms.” As for the table tennis, he smiles and says, “It’s the thinking man’s bowling.”
If Balazs disdains the ordinary, he comes by that sentiment naturally. The son of Hungarian immigrants, he flirted with a career in journalism before starting a New Jersey-based biotech company with his father and then moving to SoHo when he was 27. At the time, the neighborhood was an industrial wasteland, and Balazs moved into a fifth-floor walk-up on Greene Street. “Most of the time,” he says, “you’d throw your keys down to your friends in a pair of athletic socks. And they’d trudge up.” He palled around with Calvin Klein and Keith McNally; when Eric Goode, the founder of the seminal nightclub M.K., asked if he wanted to invest in the club, Balazs found his calling.
If the hotelier Ian Schrager is known for spectacle, Balazs was becoming a pioneer of a different kind, forging headfirst into industrial neighborhoods with no foot traffic and creating spaces worth walking to. After revitalizing the Chateau Marmont in 1990, he bought an old warehouse in SoHo; eight years later it opened as the Mercer hotel—a celebrity-magnet from the get-go, not to mention a stylish hangout, what with its white tile, soft lighting and industrial fixtures. (Rupert and Wendi Murdoch lived there for months during their courtship; Wendi liked the décor so much that she hired the Mercer’s interior designer, Christian Liaigre, to do their SoHo apartment.) The Mercer was the first boutique hotel to open in SoHo. In 2002, Balazs would pull off the same trick in downtown Los Angeles with the Standard, Downtown L.A.
“To call Downtown Los Angeles dead doesn’t begin to tell you what was going on there at the time,” Balazs says.
Like Ralph Lauren or Martha Stewart, Balazs is the embodiment of his brand and its best spokesperson. He dated Uma Thurman in the days after her split with Ethan Hawke, and in a rare impulsive moment during a weekend getaway upstate, he bought Bob Guccione’s 19th-century Hudson Valley estate out of foreclosure. Though he and Thurman later split, his love of his upstate farm only grew. Now he’s raising cows, pigs and rabbits there and even supplies the Standard Grill with farm-to-table organic eats. “The chickens are particularly delicious,” Balazs points out. “We call them model birds—because they have very long legs.” Naturally.
In a way, Balazs has become his own worst enemy, constantly one-upping himself only to see rivals bite his style within moments. And there have been hurdles along the way, to be sure; his Jean-Nouvel-designed property on Mercer was planned as a hotel but went condo during the recession as banks suddenly saw tourism as a bad investment. (Meg Ryan, Daniel Radcliffe and Marc Jacobs were early residents at 40 Mercer, a building the architecture critic Herbert Muschamp described as being all “about sex.”) When the historic Hotel Chelsea went up for sale in 2011, Balazs was in the mix—and seemed a natural fit for the property. Its rock-and-roll roots dovetailed nicely with the Chateau Marmont’s own celebrated history. Some say Balazs lost out on the deal in a fierce bidding war, a claim he denies, saying, “Honestly, I didn’t want to be the asshole who evicted everybody.”
Expanding the Standard—as both a hotel and a lifestyle brand—seems to be his focus, with a London property likely. “We’d like to be overseas,” he says. As for the competitors nipping at his designer heels, Balazs exhales, exhibiting a Zen approach befitting a gentleman farmer: “Ian Schrager used to say there’s only one game in town. But I don’t subscribe to that mentality. It’s an egocentric perception of competition.” Since when was business about ego?
The Properties of André Balazs: A Quick List
The Mercer, New York
Housed in a six-story, 84,000-square-foot Romanesque revival building built in 1890 for John Jacob Astor II, the Mercer was Balazs’ first New York City property, opening in 1998. Decorated with minimalist Christian Liaigre furnishings, the hotel has 75 rooms and suites, some with fireplaces. Its most popular amenity? The spacious, lower-level, Jean-Georges Vongerichten restaurant, Mercer Kitchen.
Chateau Marmont, Hollywood
This 63-room, 9-cottage, 4-bungalow hotel, Balazs’ first, was built in 1929 and modeled after the Château Royal d’Amboise in the Loire Valley. And while it was originally an apartment house, these days the celebrity haunt, which Balazs bought in 1990, is practically a Hollywood star itself. The restaurant remains one of L.A.’s best spots to see famous faces.
Sunset Beach, Shelter Island
A ferry ride away from the teeming Hamptons, Shelter Island offers a laid-back alternative for the summering set—and Balazs’ Sunset Beach, which opened in 1997, fits right in. The 20-suite, seasonally operated hotel boasts outdoor showers, bicycles for guests and beachside dining, all of which add to its subdued, sandy appeal.
The Standard, Hollywood, West Hollywood
Balazs opened the first of his Standard hotels, this Sunset Strip property, just steps from West Hollywood’s shopping, dining and nightlife, in 1999. Thanks to its sceney lobby, featuring live DJs nightly, and in-room hipster touches like Warhol-print drapes, the hotel has since lived up to its name as the definitive contemporary boutique hotel.
The Standard, Downtown L.A.
Located in Los Angeles’ emerging Downtown neighborhood, Balazs’ second Standard hotel made its name hosting weekend parties at its rooftop pool and offering upscale lodging to suits descending upon nearby business centers. With a 24-hour restaurant, poolside bar and over 16,000 square feet of meeting and event space, it accommodates whatever guests might be looking for.
The Standard Spa, Miami Beach
If its Belle Isle location wasn’t aquatic enough, the 105-room Standard Spa offers a variety of water-based treatments, including a Finnish sauna, Roman waterfall and Turkish-style bath. The healing theme continues with nutritional counseling, acupuncture and waterfront yoga.
The Standard, High Line, New York
An 18-floor, 338-room pleasure palace with two tabloid-mainstay nightclubs, Balazs’ Meatpacking District hotel, which straddles Manhattan’s High Line park, was immediately infamous upon opening for its views from the promenade into often erotically occupied rooms. The hotel has proved so successful that in 2011, Balazs acquired an East Village building to expand his presence with a second Gotham Standard. —Adam Rathe
(Source: DuJour)
DANNY MEYER ON HOSPITALITY
The restaurateur behind some of New York City’s most beloved restaurants shares his recipe for being the host (or hostess) with the most this holiday season
When it comes to extending a warm welcome, Danny Meyer famously has the golden touch. Through his Union Square Hospitality Group, the New York restaurateur runs some of the city’s most beloved restaurants—including Union Square Cafe, the Modern at the Museum of Modern Art, Gramercy Tavern, and Blue Smoke. Even Shake Shack, his burger chain—with outposts from Miami to Kuwait City—is a class act for both the quality of its food and the warmth and professionalism of its well-trained staff. Here, Meyer (who is also the author of Setting the Table: The Transforming Power of Hospitality in Business) shares his recipe for being the host (or hostess) with the most this holiday season.
Setting the Stage
• If you want to throw a great party, know that nothing rises to a higher level than how the hosts or host family treat one another. If you are arguing or tense, there is no way your guests won’t feel that. Don’t expect your guests to have a better time than you are having yourself.
• Get yourself in the frame of mind to have a good time at your own party. One thing that works for me is to get some exercise. It makes me feel better about myself and builds my appetite. When a host abstains from eating or drinking during a party, it sends a message that guests should hold back too.
TAKE FIVE
The ingredients that go into being a good host line up beautifully with the five senses:
• Smell: I think people lead with their nose. There is no better compliment to a host than when a guest says, “It smells great in here.”
• Sight: Some hosts use a party as an excuse to clean their home, or hang that piece of art they’ve been meaning to hang. Go with that.
• Taste: Be generous. People shouldn’t be on portion control with food or beverages.
• Hearing: I have fun assembling a playlist. It’s rare when everyone likes the same music, so I shuffle: British rock and roll, Mozart, Oscar Peterson.
• Touch: Be aware of textural elements throughout a party, like silverware, stemware, and linens. But the biggest element is metaphorical: it’s your own touch. How are you making people feel?
WINE LIST
• I love wine. These are my recommendations for holiday wines: For sparkling, Prosecco for every day and your favorite Champagne for celebrations. For white, Sauvignon Blanc from anywhere in the world or every day, because it’s affordable and everybody seems to like it. (I prefer Riesling but not everybody does.) For special occasions, white Burgundy. For red, Barbera from Piedmont, Italy, is my favorite wine to share, while Barolo is what I’d choose for a splurge.
FINE DINING
• There are thousands of restaurants in New York City. If we don’t get it right, our survival is at stake.
• A restaurant is like an ant colony—everyone’s got a different job to do, but they depend on one another to do it. I watch how our staff treat one another even more than how they treat our guests. We have a book coming out this spring about our staff meals. We use that daily ritual to prepare ourselves emotionally to be a hospitality team.
FOOD IN FASHION
• I don’t follow food trends. There is nothing new about Rome, but I opened a trattoria, Maialino, serving Roman cuisine. Cheeseburgers are not new, but we are doing them our way at Shake Shack. We focus on food that we love—and where we feel we have something fresh to add.
• People today are multitaskers; what that means in food is that they want more tastes per minute. We are doing more hors d’oeuvres, in smaller por- tions, so it’s easy to say yes. Don’t make the hors d’oeuvres too big; they’re awkward to hold when you are standing and talking.
• Everyone talks a big game about healthy food, but they also want a taste of hedonism. In 1984, the tennis player Arthur Ashe, who was suffering from a heart condition, came into a restaurant where I was working and listed all his food restrictions. We gave him a very healthy lunch. For dessert, he ordered a triple-layer chocolate cake. My jaw dropped, but now I realize it’s common. If you hold back on fat in the main course, follow up with a rich dessert.
(Source: Elle Decor)
