Four Seasons Hotel, Omni Shoreham Celebrate Two Anniversaries of Distinction by Anna Gawel Two Washington, D.C., hotels are busy preparing for some very important milestones this year as they continue their efforts to remain at the forefront of the constantly evolving hospitality industry. This past month, the Four Seasons Hotel in Georgetown celebrated its 25th anniversary, ushering in a quarter of a century of refined luxury with a major renovation set to debut next spring. Meanwhile, the Omni Shoreham is on the eve of its own historic birthday: The famed Washington landmark turns 75 next year and is in the process of planning events to commemorate the anniversary. To help ring in both occasions, The Washington Diplomat took a closer look at these two acclaimed properties and the indelible impression they have left on the nationís capital over a combined century of service. Stately Getaway For nearly 75 years, the Omni Shoreham has been hosting presidents and other dignitaries in a setting that is regal yet warm and inviting. The 834-room property sits amid 11 lush acres of woodland overlooking Rock Creek Park. This unique location offers visitors the feel of a secluded, tranquil getaway that is still within minutes of some of Washingtonís most popular attractions, including Embassy Row, Dupont Circle and Adams Morgan. The hotel has worked hard to maintain its Old World charm while keeping up with the times, combining traditional furnishings and dÈcor with the latest in technology and pampering. In 2000, the hotel completed a massive renovation that cost $80 million, and the efforts have clearly paid offóthe Omni Shoreham has just been accepted to become a member of the Historic Hotels of America as well as Resorts and Great Hotels. As one of the largest hotels in Washington, D.C., space abounds at the Omni. From the eight presidential suites to the wealth of meeting space, nothing here is done on a small scale. This is visible from the moment visitors step into the grand lobby, which is one of my personal favorites when it comes to hotel lobbies. The entire area is alive with energy as a parade of people bustle through the lavish surroundings, which are dotted with landscape paintings and other artwork, all beneath a stunning row of chandeliers. It is an ideal spot to relax on one of the oversize sofas and just people watch. Visitors will discover equally spacious surroundings in the guest rooms. The large windows not only offer sweeping vistas of the scenery outside, they also add a light, airy feel to the rooms, which are accented with classic furnishings in a mix of warm colors. In fact, the presidential suite we stayed inóthe Abraham Lincolnówas so spacious that it took about 10 minutes just to turn all of the lights off. The suite came complete with a convenient dining room and library nookóalthough I found it a bit odd that there was only one bathroomóas well as an enormous kitchen capable of satisfying anything from a midnight craving to an elaborate dinner gathering. Of course, if you donít want to host guests in your suite, the hotel has more than ample room to accommodate virtually any type of gathering. With more than 100,000 square feet of meeting and function space, the Omni Shoreham is one of the premier convention hotels in Washington. Seven ballroomsóthe most of any hotel in the cityó24 function rooms and a 40,000-square-foot exhibition hall come equipped with state-of-the-art technology ranging from satellite and Web broadcasts to an on-site audiovisual company, as well as unique touches such as hand-painted murals and striking 1930s architecture. Two outdoor terraces can also be used to plan more intimate events. The pool area offers a dramatic backdrop for any gathering, particularly at night, and the picturesque gazebo is a frequent site for wedding receptions. The romantic ambience of the courtyard terrace extends inside to Robertís Restaurant. Located just off the main lobby, Robertís features expansive windows overlooking the terrace and floor-to-ceiling mirrors that reinforce the open-air theme of the entire hotel. The opulent surroundings complement a diverse menu of American fare served by a gracious but unobtrusive staff. Highlights that I sampled included a grilled gulf shrimp starter flavored with citrus and leeks, a salad of woodland mushrooms laced with a cognac cream sauce, and a succulent trio of crab cake, free-range chicken and shrimp in a mixed grill entrÈe that reflected the kitchenís prowess for handling a range of dishes. Although I barely had room for dessert, the strawberry parfait proved too tempting to resist. To cap off an evening at Robertís, Iíd recommend heading over to the Marquee Bar and Lounge, a martini and cigar bar beautifully appointed in dark wood paneling that attracts a large happy-hour crowd during the week with its complimentary evening hors díoeuvres. For healthier diversions, there is a full-service spa and fitness center as well as a heated resort-style outdoor poolóbut hurry, the pool closes until April at the end of the month. A Change of Seasons The Four Seasons hotel brand has been renowned the world over for its impeccable service standards and unparalleled prestige, and the Four Seasons Hotel Washington, D.C., in Georgetown has upheld that reputation for 25 years. To ensure that visitors continue to receive the high level of service they have come to expect from the Four Seasons name, the hotel recently embarked on a $20 million renovation project that will enlarge all 200 of its deluxe rooms, converting every three rooms into two to provide guests with the ultimate in space and comfort. The renovation is set for completion by spring 2005. In the meantime, Four Seasons fans need not worry: The West Wing of the hotel will remain open throughout the renovation, as will the hotelís restaurant, lounge, meeting rooms, fitness club and spa, so guests can still take advantage of the entire Four Seasons experienceóan experience that is unlike any other. The AAA five-diamond hotel has seen Washingtonís elite pass through its doors and has garnered scores of industry accolades. From the moment you step into the lobby, guests are greeted with a graceful elegance that is matched by the attentiveness of the Four Seasons staff. In fact, it would be exceedingly difficult to be ignored: The Four Seasons boasts the highest staff-to-guestroom ratio of any hotel in the cityóan attribute that stems in large part from the companyís strong commitment to its employees. In the hotelís 25-year history, it has never laid off an employee, and it is the only luxury hotel in Washington that has retained its original ownership and management. But the service only tells one side of the story. The Four Seasons excels at creating an ambience that is as individual as the many notable guests who have stayed at the hotel. Outside, guests find themselves in the heart of Georgetown, within walking distance of one of Washingtonís liveliest shopping and residential areas. Inside, they can retreat into what can aptly be described as a haven for rejuvenation, indulging for instance in one of the many treatments available in the private spa room or simply relax in the Garden Terrace Lounge with the sounds of live piano music and cascading water from the indoor fountain in the background. You might even be able to watch a wedding ceremony take place directly outside in the courtyard, as we did during our visit. The dÈcor is a soothing blend of taupes, rich woods and contemporary furnishings that strike the right balance of modern and traditional. Each design element has been meticulously coordinated to be eye-catching yet never overpowering, and this attention to detail can be seen in everything from the subtle leopard prints on the lounge chairs to the soft intermingling of green, yellow and beige hues in the guest rooms. The subdued but stylish dÈcor is punctuated by an eclectic mix of artwork that truly distinguishes the hotel apart from the crowd. The pieces, selected from the private collection of owner William Louis-Dreyfus, represent the works of more than 30 artists and are scattered throughout the property, including the guest rooms, giving viewers something to appreciate at literally every turn. This collection can hardly be described as conventional hotel fare. The 1,000 pieces range from Robert Birmelinís flashes of an urban street scene to an acrylic rendering of a New Jersey scrap metal yard with the faint outline of the Twin Towers in the distanceóeach a tribute to the Four Seasonsí devotion to artistic diversity. The artwork is just one of the aspects that gives the Four Seasons its distinct personality. The hotel also features one of the areaís most comprehensive and beautiful fitness clubs with a two-lane lap pool, as well as an array of amenities and programs that cater to the most discerning of travelers. The exh austive list includes a No Luggage Required program, through which the concierge will purchase or replace items; the I Need it Now program, which provides guests with more than 100 essentials at no cost; and a Travel Light program, whereby your luggage is automatically sent for you to your next destination. To help carry out all of these programs, the Four Seasons has hired an impressive staff, including Javier Loureiro, the head concierge. Loureiro, who was named Best Concierge in the World by Andrew Harperís Hideaway Report, is just one of the people on the 20-person concierge staff whom guests can rely on to take care of any request or crisis. To satisfy the guestsí palettes, the Four Seasons turned to Douglas Anderson, executive chef of Seasons restaurant. Under his direction, Seasons has cemented its reputation as a bastion of sophistication and sumptuous cuisine that reflects the talents of the Scottish-born Anderson, who honed his cooking skills by working as a chef for the U.S. Coast Guard. Andersonís affinity for seafood is evident in much of the menu. The Dover sole that I sampled was phenomenalóprepared in a meuniere style that sublimely enhanced the natural flavor of the fish. The handling of the beef was equally superb, with the filet accompanied by a potent grain mustard sauce and topped with fresh mushrooms. And starters such as the chilled poached lobster and shrimp with a spinach-infused black truffle risotto were excellent in their taste, texture and creativity. Seasons also offers a three-course menu that changes daily and is an excellent way to experiment with some more inventive dishes for a relative bargainórelative of course to Four Seasons prices. Our friendly waiter deftly guided us every step of the way, suggesting the luscious chocolate cake with a warm center to round off the meal. And in typical Four Seasons fashion, it left us wanting more of the exceptional treatment to which we had grown accustomed. Anna Gawel is the managing editor of The Washington Diplomat.