Hyatt Regency New Orleans (504.561.1234; www.neworleanshyatt.com) reopened last fall following a $275 million redesign and revitalization. The hotel now boasts 1,193 all-new guest rooms, 200,000 square feet of state-of-the-art, flexible event space and expansive food and beverage offerings. Meeting space now includes two 25,000-square-foot ballrooms, 70 versatile meeting and banquet rooms, 19 executive-level meeting rooms, seven permanent boardrooms and more than 80,000 square feet of exhibition space, highlighted by a new 50,000-square-foot exhibit hall.
Hyatt Hotels Corporation and the owner of Hyatt French Quarter, a joint venture between Carey-Watermark Investors and HRI Properties, recently opened the Hyatt French Quarter (504.586.0800; www.hyattfrenchquarter.com). The historic property was formerly the Chateau Bourbon Hotel. The property underwent an $18 million renovation that included upgrades to its 254 guest rooms, as well as the hotel exterior, lobby, landscaping and pool and deck area. Newly designed food and beverage outlets include a bodega-inspired market called Powdered Sugar and Batch, and an upscale lounge featuring high-end bourbons and flask service.
At press time, Four Points by Sheraton French Quarter (www.starwoodhotels.com) was planning a July opening in the heart of the city. The former Ramada hotel has been undergoing a multimillion-dollar renovation prior to opening as a Four Points, and will offer 186 guest rooms, 4,400 square feet of meeting space and a full-service restaurant, Cafe Opera, under the supervision of chef Philippe Andreani.
The Saint Hotel (504.522.5400; www.thesainthotelneworleans.com) recently opened following a $45 million transformation of the historic Audubon Building on Canal Street. The boutique property features 166 guest rooms; Sweet Olive, a restaurant featuring the cuisine of Chef Michael Stoltzfus; the Burgundy Bar; and the Halo Rooftop Bar.
The New Orleans Marriott on Canal Street (504.581.1000; www.marriott.com) recently finished a multimillion-dollar renovation of guest rooms and meeting rooms. The property updated 36,000 square feet of meeting space, including the Mardi Gras Ballroom, Preservation Hall and La Galeries. The hotel also now has wireless Internet and new HDTVs in all guest rooms.
The Windsor Court Hotel (504.523.6000; www.windsorcourthotel.com) recently completed a $22 million, property-wide restoration. The project included new decor in all 316 guest rooms and suites; a refurbished Club Level lounge; a makeover of the celebrated Le Salon; a renovation of The Grill Room, The Polo Club Lounge, the pool area and meeting space; and the addition of a lobby bar and spa.
The Commander’s Palace restaurant group partnered with the W Hotel to open SoBou in the W Hotel French Quarter (504.581.1200; www.wfrenchquarter.com) this spring. Chef Juan Carlos Gonzales has been named the executive chef of SoBou, and the restaurant’s fare is described as small-plate, modern Creole.
