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October 1, 2018

Hyatt Regency Sonoma Wine Country Rebrands, Revamps Event Space




Hyatt Regency Sonoma Wine Country has wrapped its property-wide rebranding and renovation, which includes 90 additional guest rooms and a complete redesign of 40,000 square feet of event spaces, the lobby, and all other public areas. The hotel is also launching a new Brasserie restaurant in late October serving Sonoma County-influenced farm-to-fire dishes alongside custom barrel aged cocktails and a list of wines by the glass and bottles.

Centrally located in the heart of Sonoma in Downtown Santa Rosa’s Historic Railroad Square, the hotel's new design emphasizes earthy colors and textures and natural accents. The lobby layers wood tones, brushed metals and woven textures. As an extension of the lobby, the function spaces are also distinctive and inviting with bronze, iron and seeded glass. The suites highlight warm tones of olive, wheat and linen while the guest rooms combine soft gold and cream colors intended to represent the autumn countryside.

The hotel has extensive meeting and event spaces, including 15 indoor meeting rooms totaling 18,000 square feet, and an additional 20,000 square feet of outdoor space accompanied by an 80-foot long water wall ideal for weddings and special events. Culinary experiences include the Lobby Lounge, which serves coffee and pastries in the morning, and starting at 4 p.m. daily, it will offer happy hour featuring cocktails, beer and wine from local wineries.

The new Brasserie restaurant opens initially for breakfast, happy hour and dinner service, along with a lunch menu available for groups. Chef Rene Jakushak will cook contemporary California rustic cuisine for all meal times, including breakfast, which will feature a buffet in addition to a la carte offerings. The dinner menu will include appetizers, shared plates and select entrees, such as Petaluma Farms Angry Eggs featuring three spicy deviled eggs with tomatillo sriracha and smoked paprika; Panko Breaded Dungeness Crab Bricks with white truffle, apple and celery root salad, Meyer lemon and chipotle pepper aioli; Lobster, Tomato, Smoked Mozzarella Arancini with Sherry cream sauce; Almond Crusted Salmon Fillet with quinoa pilaf, garden vegetables, avocado, oven roasted tomatoes and lemon-thyme cream; and Grilled Rib Eye Steak Frites with crispy garlic fingerling potatoes, roasted cippolini onions, garden vegetables, and port wine sauce; among others. Lead Bartenders Jonathan Grady and Sarah Boryszewski helm the beverage program creating custom barrel aged cocktails ($10-15) with a twist highlighting spirits, such as bourbon for a Manhattan; tequila for an Old Fashion; gin for a Negroni; and vodka for a Cosmo; among others. Between 6-10 cocktails at a time are available on tap after being aged for 30-90 days.


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