Park Hyatt Washington will open in July 2006 following a $24 million renovation and redesign by celebrated designer Tony Chi. With its Tea Cellar offering rare and vintage tea selections, spa-inspired bathrooms, and a signature fragrance designed for the hotel by artisan perfumer Blaise Mautin, Park Hyatt Washington will offer guests a unique experience in the nation’s capital.
The newest and most innovative luxury hotel in the area combines dynamic modernism with classic American style that pays homage to the city’s cultural and natural attributes.
A new restaurant, the Blue Duck Tavern, invites guests and area residents to gather and celebrate in good taste by offering a welcoming atmosphere and menu selections focusing on the freshest ingredients available.
The hotel entrance of Park Hyatt Washington will celebrate Washington’s famous blossoming cherry trees with impressive glass sculptures etched with images of their flowers and branches.
The persimmon colored burlap wall behind the reception area hints at the red stripes of the American flag while classic American Windsor style chairs and rocking chairs will dot the hotel’s interior to further enhance the modern Americana aesthetic.
The entrance to the Lounge will be bordered by large easels of limed oak and off-white lacquer for the display of modern paintings. Seating surrounds the “Capitol Hill” glass-enclosed booths that will flank a highly designed marble and glass bar. A unique, lounge-style power breakfast will be served in this area.
Park Hyatt Washington’s new Tea Cellar will feature rare and limited production, single-estate teas from remote regions of China, Japan, Sri Lanka and the Himalayas. The Tea Cellar’s sophisticated tea offerings, some of which are at the level of flavor and complexity of fine wines, will not only introduce guests to the highest quality of tea, but also to the significance of water temperature and steeping time each tea requires.
Unique in the United States both for its menu and offerings, the Tea Cellar will feature a glass tea humidor and a lit display of tea blossoms that flower when steeped in water.
Blue Duck Tavern
The Blue Duck Tavern’s open kitchen with a central focus on its wood-burning oven welcomes both travelers and locals alike to gather and celebrate in good taste. The menu of the Blue Duck Tavern will intelligently showcase the best of the season and Chef Brian McBride will bring sharply focused and bold flavors to the table through simple and traditional cooking methods. Slow-roasting in wood embers, braising, preserving and smoking techniques will bring the true flavors of America’s great, simple and wholesome foods to the Blue Duck Tavern’s patrons.
With an open staff pantry and kitchen, a glass-enclosed wine cellar, private tasting room seating ten and Washington’s first commercial Molteni range, custom designed in blue lacquer, guests will experience an innovative and dramatic setting by internationally renowned New York designer Tony Chi.
The hotel’s 215 guest rooms combine modern style with classic American materials such as warm limed oak, gray limestone and black walnut. Park Deluxe rooms, the largest in the city at 618 sq. ft or 57 m2 feature generous spa inspired bathrooms with dark gray limestone rain showers and deep soaking tubs. Guest rooms offer work desks with wired and wireless broadband Internet connections, flat screen televisions, DVD and CD players. Room accents include antique gameboards and a selection of hardcover books highlighting American crafts and heritage.
A custom fragrance, bathroom amenities, and candles have been designed exclusively for Park Hyatt Washington by Parisian artisan perfumer Blaise Mautin, who was inspired by time spent in Washington where he absorbed the sense of the city, its soul and spirit.
Originally opened in 1986, Park Hyatt Washington has been a preferred choice among the city’s elite and sophisticated travelers. It is ideally situated a few blocks from historic Georgetown in downtown DC, near the Smithsonian Museums, Embassy Row, Kennedy Center for the Performing Arts, national monuments, and boutique shopping, art galleries, and restaurants.
Event and Meeting Space
Park Hyatt Washington offers flexible meeting and event space as well as five private boardrooms ideal for smaller functions. The cuisine for meetings and events held at Park Hyatt Washington will be catered with recipes and dishes from Chef Brian McBride.
About tonychi and associates Tony Chi’s concept for Park Hyatt Washington was “to bring together a dynamic and attractive modernism with classic American style. Modern for today’s sophisticated traveler, classic American in deference to the fashionable and historic area in which it is located.” He adds, “a brand new hotel is poised to cater to lobbyists, senators and other politicians, business travelers, and highend tourists in a warm, friendly and relaxed setting.”
Tony Chi and associates is a global design practice with hundreds of projects to its credit in the world’s major capital cities and exclusive travel destinations. Based in New York, the firm was founded in 1984 by Tony Chi, a true modernist with a passion for impeccable style and design innovation. In the past two decades tonychi and associates have completed projects for the Hyatt Group in Osaka, Tokyo, Chicago, Taipei, Bangkok and Sydney with Hyatt projects in the pipeline in Bangkok, Taipei and