| THE WALKTHROUGH 01.28.09 8:00 AM |
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| Four Seasons Debuts New Lobby, Washington's Largest Suite |
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In time for last week’s inauguration, the 222-room Four Seasons Hotel debuted an expanded, renovated lobby, a new Royal Suite, and five renovated Presidential Suites, and made the Seasons restaurant bookable for private afternoon and evening events. New York-based architecture and design firm Rockwell Group directed the $40 million restoration, including the restaurant Bourbon Steak, which opened last month.
The expanded contemporary-styled lobby, designed by Paris-based Pierre-Yves Rochon, has three distinct spaces—including a foyer with three sitting areas and a central stone fireplace, a spacious check-in space, and a second modern-style atrium. |
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PHOTO GALLERY |
 | By eliminating a gift shop, designers provided more seating areas in the lobby.
Photo: BizBash |
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 | The one-bedroom Royal Suite can be converted, with additional rental, into an eight-bedroom private wing by closing a series of double doors in the public hallway.
Photo: BizBash |
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 | All rooms, including the master bath, have bullet-resistant windows.
Photo: BizBash |
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 | The 1,000-square-foot private terrace features a fire pit and can accommodate 40 for a cocktail reception.
Photo: BizBash |
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 | The suite's formal 10-seat dining room connects to a fully equipped service kitchen.
Photo: BizBash |
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The second-floor one-bedroom Royal Suite, designed by Bloomfield Hills, Michigan-based interior design firm Anderson/Miller Ltd., features bullet-resistant windows, a security camera system, and its own street entrance. With interior and exterior space totaling 4,000 square feet, it's the largest and most expensive ($12,500 per night) suite in Washington, according to Destination D.C.
The living room has cream-colored limestone floors and three seating areas—one facing a Bang & Olufsen flat-screen TV and audio system. A nearby formal dining room seats 10. For outdoor entertaining, the 1,000-square-foot landscaped terrace offers a fire pit, seating for 25, a dining area for 10, and a capacity of 40 for receptions. In the private living space, there is an exercise room, office, bedroom and bath. With additional rental, the suite can be converted into an eight-bedroom private wing by closing a series of doors in the public hallway.
Seasons restaurant, which remains open for breakfast service, has views of the historic C & O Canal and accommodates 150 for a seated dinner and 325 for cocktails.
—Walter Nicholls
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