Renaissance New York Chelsea Coming to Manhattan Fall 2019

USA, New York City, New York. August 07, 2019

Come Fall 2019, Renaissance New York Chelsea Hotel will officially open its doors as one of the tallest properties in Manhattan's enchanting Flower District rising 430-feet-high. Located on the site of the former Antique Garage, a beloved indoor flea market, the impeccably appointed hotel is set to become the Chelsea neighborhood's prime address.

"This project brings together the past and present of Chelsea," said General Manager of Renaissance New York Chelsea Hotel Chris Rynkar. "Not only will guests experience the heart of the neighborhood, from the ground level to the skyline, every detail intentionally pays tribute to the district."

Drawing inspiration from the surrounding neighborhood and the site's charming history, renowned New York City-based architecture and interior design firm Stonehill Taylor (The TWA Hotel and The NoMad Hotel) is spearheading the project's design.

"The hotel's interiors uniquely blend characteristics of Chelsea's flower district and the site's rich history into an immersive and unexpected guest experience," said Sara Duffy, Senior Interior Design Associate at Stonehill Taylor. "Imbued with a sense of clever ambiance, we designed the spaces to surprise and delight guests with anachronistic and wondrous moments throughout the hotel."

An abundance of greenery and eclectic vintage accents will be peppered throughout every space for guests to discover. Tapped to curate the hotel's collection of artwork, art consultant Indiewalls lead a massive two-story installation of antique knobs, locks and keys that will take center stage as the backdrop to the lobby staircase as well as many video art moments throughout the hotel, inspired by the "secret garden" and flea market concepts. Trellage-Ferrill Studio fabricated custom pieces, like a collection of upside-down bird cages as well as a large pendant at the elevator lobby inspired by a bird's nest. Leather tiles made from vintage belts inspired by the flea market will coat the walls of the elevator cabs.

On the guest floors, ivy and brick printed wallcovering will line corridors that lead to the 341 guestrooms and suites to create the illusion of walking through a secret garden. Earth tones will dominate the color palette of the guest rooms with wood paneled printed wallcovering, concrete sinks and wood-look porcelain tiles. The garden theme continues with whimsical touches like gnome desk lamps and rabbit coat hooks.

The property will soar 38 floors with its glass facade providing unobstructed views of the city. With reservations, hotel guests and the public can enjoy exclusive access to Somewhere Nowhere, a two-floor nightlife lounge that will boast one of the city's highest open-air rooftop pools, a hidden retreat with a lush, garden-like atmosphere. The rooftop terrace will provide a panoramic setting showcasing quintessential New York landmarks like the Empire State Building, World Trade Center, Chrysler Building and Hudson River. Below the rooftop terrace, an indoor lounge will be accessible via a hidden ground floor passageway - a repurposed loading dock transformed with spray-painted murals - that leads to an elevator transporting guests to the 38th floor. Somewhere Nowhere will be managed and operated by El Grupo SN.

Renaissance Chelsea New York Hotel will also feature a signature restaurant helmed by renowned chef Fabrizio Facchini. The restaurant, named Cotto, will focus on Italian and Mediterranean fare. Located next to the lobby, Cotto will offer indoor and outdoor seating, with a trellis-covered courtyard composed of red brick flooring, water fountains and eclectic garden furnishings. The garden area will transport restaurant guests to a serene oasis in the midst of New York's concrete jungle.

For meetings and events, the hotel will boast 7,238-square-feet of flexible event space across three rooms, including the main ballroom, rooftop terrace, and 38th floor lounge. The 2,170-square-foot Cardinal Ballroom, drenched in natural light, will feature floor-to-ceiling windows that open out to Juliet balconies with city views. The ballroom, with a maximum capacity of 200 people, will be ideal for weddings and galas, but can also be split into two separate rooms for smaller conferences.

As the fourth Renaissance Hotel in New York City and the first in Chelsea, the hotel will be steps from some of the area's most in-demand spots, such as Chelsea Market, Madison Square Park and The High Line. Located at 112 West 25th Street, the property is also within walking distance to the 1, 2, N, Q, R, W, A, C and E MTA subway lines, as well as New York Pennsylvania Station.

Media Contact:

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.