Domestic
In January, Gatehouse Capital announced it has joined the development team for the Joule hotel in downtown Dallas, a highfashion boutique hotel under construction in the historic former Dallas National Bank building. Scheduled for opening in 2007, Joule is being revitalized by architect and designer Adam D. Tihany, world renowned for setting new standards in design and architecture.

Citysearch.com’s “Best of City search” survey recently ranked New York City’s Bryant Park Hotel as #1 in the categories of Best Boutique Hotel, Most Romantic Hotel, Best Times Square Hotel, and Best Hotel Dining for Koi restaurant. Koi rounds out the hotel’s allure with its high-concept, pan-Asian menu and minimalist environs. Citysearch.com’s “Best of Citysearch” survey lets consumers voice their opinions and vote on their favorite businesses.

The Hilton Raleigh-Durham Airport is the winner of the 2005 Best Hotel Renovation Award for hotels with 500 rooms or less. The multi-million dollar renovation, completed in January 2005, included 249 guestrooms, the lobby restaurant, lobby bar, and two meeting rooms.

Palace Resorts received honors, courtesy of Recommend and Modern Bride magazines. In the “Ninth Annual Readers’ Choice Awards,” which appeared in the December 2005 issue of the travel trade publication, Recommend, Palace Resorts was voted the “Best Resort/Hotel Chain–All-Inclusive.” The company was also voted the number two “Favorite All-Inclusive Brand” in the September 2005 issue of Modern Bride.

In February, The Professional Chefs Association awarded top prizes to two Brown Palace Hotel & Spa (Denver) chefs at the recent Colorado Restaurant Association Westex Show. Joseph Agustin, executive pastry chef, took top honors in the Plated Dessert and Decorated Cake competition. His entries included “Wizard’s Chocolate Torte” and a 12-inch-high anniversary cake. Executive Chef Kevin Goodwin placed second in the Ice Sculpture Salon of Excellence, which required him to carve an original design from a 40-inch by 20-inch block of ice as well as an additional component from a one-half block fragment. His design was entitled, “Humming Bird in Flight”.

The Westin Arlington Gateway, a $75 million, 336-room-upscale hotel, is joining the Ballston neighborhood of Arlington, Virginia. The hotel’s sleek design and commitment to guest rejuvenation will bring refreshing style to the expanding Ballston-Rosslyn corridor of Arlington. The restaurant, Pinzimini, is a modern Italian steakhouse with a menu that mixes high-quality grilled meats with Tuscanaccented salads and pastas, in an atmosphere that reflects the crackling energy of Ballston.

In March, Four Seasons Resort Scottsdale welcomed Meliton Mecinas to the position of executive chef, hailing most recently from the resort’s sister property in Los Angeles at Beverly Hills. As executive chef, Mecinas is responsible for the resort’s three main dining options: Acacia, Crescent Moon, and Saguaro Blossom—in addition to the lobby lounge and all food & beverage service throughout the conference and banquet facilities. Says General Manager Tom Kelly, “Mel brings a wealth of knowledge and experience to the resort, and his emphasis on utilizing fresh local ingredients is a natural fit for our regionally influenced cuisine.”

Caesars Tahoe is just months away from becoming the MontBleu Resort Casino & Spa, and the property has unveiled the names and concepts for its four new restaurants. Ciera Steak + Chophouse will offer a stylish and chic dining atmosphere, with an exquisite array of meat, poultry, seafood, and vegetarian entrées, in addition to 200 wines and Champagnes from around the world. Del Soul Mexican Grill will take Northern Nevada south of the border, with its “Nuevo Mexican” dishes. Del Soul will also boast an extensive tequila list and live salsa music. A 50s diner with a nostalgic feel and a limitless, round-the-clock menu. The Unbuffet will offer a new perspective on the traditional buffet as chefs prepare ingredients in front of guests.

Chi Bar has debuted at the Sheraton Chicago Hotel & Towers. Created by designer Jeffrey Beers, Chi Bar boasts shades of cobalt blue and amber, mahogany wood paneling, plush leather chairs and sofas, and attractive servers, creating a “seen and be seen” vibe. A display of 15 plasma screen televisions feature a continuous loop of video known as “plasma art.” Chi Bar has floor-to-ceiling jeweled toned windows offering sweeping views of the Chicago River and Lake Michigan.

The Museum of Fine Arts, Boston (MFA), and the School of the Museum of Fine Arts, Boston (SMFA), have partnered with the Onyx Hotel in celebrating emerging art and artists with six-month exhibitions that display SMFA students’ work in the Onyx Hotel’s public space. The current exhibit runs from February 20 through August 1, 2006, and features work by MFA candidate Gerald Rojek.

Jeffrey Metcalf was appointed manager of Food & Beverage at the Williamsburg Inn. He will oversee service in the Regency Room, Restoration Bar, Terrace Lounge and room service at the Williamsburg Inn, as well as the Golden Horseshoe Golf Club’s Gold and Green Course Grills and DeWitt Wallace Decorative Arts Museum Café.

Kimpton Hotels & Restaurants Group plans to open the Hotel Monaco, Alexandria, in Old Town Alexandria, Virginia. In a joint partnership, Kimpton and ING Clarion will invest approximately $22 million into the former Holiday Inn Select. Slated for completion in 2007, the property will feature 241 guestrooms and suites, pool, health club, and an adjacent chef-driven restaurant. The hotel will offer over 8,000 square feet of meeting space, includinga spacious ballroom for upscale business and social events, catered by Kimpton’s restaurant.

International
The Four Seasons Tented Camp Golden Triangle has opened its “flaps,” a safari-type camp in the jungle of Thailand. Reached by riverboat, it offers all-inclusive two- or threenight adventures that cover every detail, from luxurious tented accommodations to elephant mahout trainng and Mekong River excursions, from formal campfire dinners to riverside drinks in the stilt-top bar.

Fred Tibbitts, president/CEO of Fred Tibbitts & Associates, was recently honored by China’s LifeStyle magazine in the Best Artists of 2005 category for his wine writing and worldwide wine-by-the glass programs.