Hyatt Regency Cincinnati

hyatt-regency-12-2014There is a lot to love about the newly renovated Hyatt Regency hotel on 5th Street in Cincinnati’s downtown grid. The hotel chain spent $10 million+ to renovate all rooms and public spaces, while adding the Red Roost Tavern, a market area, Starbucks and a lobby library. The makeover has transformed the hotel to one of the City’s gems for guests coming to the city.

“There is so much to be excited about at this hotel, and our guests appreciate the quality of the experience here,” said Kenneth Mendelsohn, manager of the restaurant and market areas of the hotel. The renovation included all guest rooms, where new mattresses and furnishings add to the comfort of every guest.

Mendelsohn noted features that hotel guests appreciate, even though they may go unnoticed. “We have the fastest wireless in the downtown area,” he said. That’s a simple thing, but guests appreciate the convenience and quality of the wi-fi experience at the Hyatt.

The hotel installed a salt-water system for the heated indoor pool, making the pool experience a cut above the norm. “Saline is better on the skin. It gives the same chemical effect (as chlorine), but it’s much softer and gentler. It takes more effort and expense on our part, but it’s better for our guests. So we do it.”

The fitness center and business center were also renovated. Both are open 24/7, and attract guests at all hours of the day and night. The fitness center is equipped with elliptical machines, treadmills, free weights and more, along with HDTV screens to make the exercise routine more enjoyable.

The lobby area is designed to provide convenience and choice to guests. The library features hundreds of current books that guests can read in the comfort of the library, off the lobby, or take to their rooms.

For late arrivals or early risers, there’s room service until midnight and Starbucks opens at 6 a.m. The Red Roost Tavern opens at 6:30 a.m., and is a full-service breakfast-lunch-dinner restaurant. The eatery was founded on farm-to-table philosophy. On the menu, there’s a list of the purveyors who supply the restaurant, which lives by a commitment to “food thoughtfully sourced, carefully served.” Mendelsohn said his favorite is the fig flatbread, featuring boursin, walnuts, spinach and a port reduction, along with the figs. The restaurant is know for its crab cakes, and dishes made from local produce, such as pan-seared squash gnocchi, pumpkin ravioli, and beer-braised beef short ribs.