SBE debuted its new hotel property, the Redbury, in October. The suite-style property encourages longer-term stays with residential-style amenities. Matthew Rolston’s design for the Redbury, created in collaboration with SBE's Sam Nazarian, goes for a bohemian counterculture look and feel. The entire boutique hotel is available for buyout, and every space within is also available for events. (The venue's own grand opening hosted about 1,000 guests.)
There are 57 suites, which offer 750 to 1,020 square feet of living space. Public spaces have traditional wood paneling, antique bronze mirrored walls, tufted leather sofas, brass pendants and scones with silk lamp shades, and a collection of vintage art and photos. A space known as the Glade has teak decking, oversize wicker furniture, daybeds, Moorish lanterns, and lush landscaping. It is available for events with room for 150.
Opening with the Redbury is the new restaurant Cleo, helmed by SBE executive chef Danny Elmaleh. The restaurant serves lunch, dinner, and late-night fare from noon to midnight daily. There's a mezze bar, with small-plate selections of meats, seafood, and vegetables, as well as salads, homemade lafa flat-breads, a raw bar, and a variety of vegetarian items. An array of dishes are prepared in a stone oven. There's room for 150 in the restaurant. In addition to Cleo, the Redbury has 24-hour room-service and catering throughout the property's spaces.
Preferred Hotel Group is a partner of the hotel, meaning guests are eligible to enroll in the I Prefer Guest Benefit Program, which includes such amenities as early check-in/late checkout, space-available upgrades, and local hotel benefits.
