Rosewood Hotel Georgia reopened its al fresco rooftop bar and lounge REFLECTIONS The Garden Terrace.
The space features a new dining and design concept inspired by the flavors, colors, and culture of the surrounding Northwest Pacific region. Embodying Rosewood’s 'A Sense of Place' philosophy, the venue offers a brand new locally-sourced seasonal menu of ‘snack bowls’ designed for sharing that showcase the ingredients of the ocean, coast and land of the northern-Pacific.
Created by Executive Head Chef Harold Lemos, the new menu highlights a variety of seafood and light, tapas-inspired dishes. Inspired by the Northern Pacific location, signature menu items include albacore tuna poke, mahi mahi croquettes and edamame hummus with seaweed chips. For the perfect pairing, new and original cocktails include the East Meets West Fizz, a refreshing drink made with Bombay Sapphire East Gin, pomello juice, fresh lime juice, Seabuckthorn syrup, and carbonated jasmine tea, as well as the Kitsifornia Cobbler, which is a twist on a classic Sherry Cobbler cocktail that incorporates vodka, ice wine and elderflower cordial for a west coast sensibility. A carefully curated wine list will highlight exclusively Pacific offerings from British Columbia, Washington, Oregon, Northern California, as well as Australia, New Zealand and Chile.
The hotel opened in 1927 and has 156 guest rooms and nearly 10,000 square feet of meeting space. The 2,700-square-foot Spanish Ballroom opens to a promenade that offers prefunction space and can accommodate up to 350 attendees. The Tudor, Lancaster and Bowden rooms can be used for smaller meetings, private dinners, and break-out sessions. The entire second floor of the hotel can be reserved for receptions up to 700 guests.
