Grey Bar

Sazerac Bar Takes the Spotlight

Posted on: March 14th, 2009 by admin 1 Comment

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The Sazerac Bar was in the spotlight in New Orleans March 5, from dawn almost to dusk, with live television comments by general manager Tod Chambers and the third Sazerac Roundtable.

Starting off the day was Chambers’ appearance on the WGNO-TV/ABC26 morning news, where he brought the station’s viewers up to date on the reopening of the hotel and, in particular, the re-launch of the fabled Sazerac Bar. Reporter Lorin Gaudin and the morning crew interviewed Chambers as bartender Michael Glassberg prepared Sazerac cocktails on the set, carefully following the drink’s recipe. “The Sazerac Bar once again will shine with the fabulous Paul Ninas murals originally painted in the 1930s,” Chambers said, “and the bar will reclaim its place as one of America’s finest cocktail destinations.”

Later that day, approximately 45 invited guests gathered at the French 75 Bar at Arnaud’s Restaurant to share stories about the Sazerac Bar, the Sazerac cocktail and the hotel itself. Chambers, as well as director of sales and marketing Mark Wilson, welcomed guests who included members of the news media, community leaders, business owners and others who are looking forward to the June 2009 reopening.

The Best Sazerac in Town

Posted on: March 10th, 2009 by admin 4 Comments

“Hmm … too bad we can’t really go try a Sazerac at every single bar in town.”

“Why not?”

Thus began The Great Sazerac Crawl of 2001, in which Wesly and I, during one of our annual trips back home to New Orleans, decided that we needed to do some comparing and contrasting. We had just finished a gorgeous Sazerac at Bayona, and although it was untraditionally served in a cocktail glass rather than a rocks glass it was really top-notch.

Sadly, my notes from that next few days are long gone, but we had a LOT of Sazeracs — I’d say we probably hit at least 15 different bars and restaurants. Most were just fine, some were spectacular, a few were truly rotten, but of all the spaces where we quaffed them, our favorite space was this one:


Chuck &Wes at the Sazerac Bar, 2001

Alas, the photograph is dim and blurry, a side-effect of eschewing flash in an attempt to preserve some atmosphere. In case you’re wondering, yes indeed, it’s the Sazerac Bar at the former Fairmont and former-and-soon-to-be-once-again Roosevelt New Orleans Hotel. I have to confess that we did want to smack a few of their bartenders at the time — simple syrup premix with bitters added to it does not make for a potable drink — but there was no better space for us to have one of what is undoubtedly my favorite cocktail. (I have no idea why some of their bartenders took that shortcut back then — adding the bitters in properly measured amounts separately from the simple syrup takes all of five seconds extra — but I have no doubt that the reincarnated bar’s standards will be nothing but top-notch, with beautiful Sazeracs made from scratch.)

The bar itself, the gorgeous murals, the banquettes (sadly removed a while back, but due to be restored) and all that history … this promises to rise to becoming one of the finest bars in the country. One really great way to achieve that, in addition to hiring creative, cocktailian bartenders who’d bring their own original concoctions to the bar, would be to look back into their own history.

Sazerac Bar Menu

Here’s an old Sazerac Bar menu from my collection, which I’m guessing dates to the early 1940s – please correct me if anyone remembers the exact years when you could get a Sazerac for 60 cents!

Sazerac Bar menu, Roosevelt Hotel, New Orleans, 1940s

Click on the photos for enlarged versions, and let’s start reading that menu:


Sazerac Bar menu, Page 2

The Sazerac, of course tops the list, with the Grasshopper listed second, interestingly — supposedly invented on the other side of Canal at Tujague’s. Martinis, natch (with a proper amount of vermouth, please; i.e., some rather than none!). The New Orleans staple anisette, Ojen (which is in dwindling supply — it’s actually not made anymore, and New Orleans has all that’s left. Find it at Martin Wine Cellar and Vieux Carré Wine and Spirits, and on the menu at Lüke and Commander’s). Look at those classics … Aviation, Jack Rose … yum. Let’s not forget the classics; everything old is new again.


Sazerac Bar menu, Page 3

More classics, and more locals: The Ramos Gin Fizz, of course, which here should be better than those served at any other bar on the planet. The Bayou Swizzle — anyone still have the recipe for that? Rickeys and Sours and Punch, oh my! Perhaps we’ll see punch bowls appearing in this bar again, as the preferred tipple of the 18th and 19th Centuries makes its way back to 21st Century bars.


Sazerac Bar menu, Page 4


Sazerac Bar menu, Page 5

The Sazerac Company no longer makes the pre-bottled Sazerac Cocktail, but I suspect we’ll see the signature glasses for sale, perhaps a 21st Century version?


Sazerac Bar menu, Page 6


Sazerac Bar menu, Page 7

There’s the Bayou Swizzle again, rather prominently featured. I’d really love to know what was in this (besides the warmth of a Southern sun and the subtle tang of a bayou breeze, of course).


Sazerac Bar menu, Page 8

I imagine the Ramos Gin Fizzes will be more expensive (but worth every penny), and I’ll bet the sandwich menu, if they offer one, will be a bit more exciting. Actually, the reopening of this bar and hotel is tremendously exciting. See you in June for a Sazerac!

Chuck Taggart is the author of the long-running web site The Gumbo Pages and its subsidiary blog Looka!, featuring New Orleans cuisine and culture, with a big serving of cocktails. Though not a professional bartender he’s a dedicated and enthusiastic mixologist whose recipes have been published in the Times-Picayune, Imbibe magazine, the San Francisco Chronicle and Robert Hess’ recent book The Essential Bartender’s Guide and served in bars from Seattle to Boston to the French Quarter.

John Besh And Alon Shaya Partner To Open Domenica

Posted on: March 9th, 2009 by admin 6 Comments

In New Orleans, the heart of a neighborhood often is defined by its corner restaurant or bar, a warm and inviting space where patrons are almost certain to know who will be dining at what time and table – a place so welcoming and with characters so congenial that diners feel they could slide in and join them at that table.

Take that neighborhood spot, increase the size, drop it into a world-renowned Waldorf Astoria hotel in downtown New Orleans, and you’ve got Domenica, a new look and idea for the Besh Restaurant Group. With Alon Shaya, former chef de cuisine at Besh Steak in New Orleans, as executive chef and partner with John Besh, Domenica will open in June 2009, serving an extensive menu of rustic Italian fare in a lively, open dining room seating about 120 at private or long communal tables.

Shaya is smitten to the point of obsession with the unpretentious country fare he encountered during his year-long sabbatical in Italy, and the dishes and setting of Domenica are smartly fitted to suit his passion.

“This is exactly the sort of food everyone likes to eat – simple, approachable and honest,” Shaya says, “prepared with skill and infinite care.”

The name “Domenica” means “Sunday” in Italian, and no matter what day of the week it is visitors will experience that warm and inviting Sunday-supper feeling.

Just as in the Besh Restaurant Group’s other restaurants – August, Besh Steak, Lüke and La Provence – the culinary emphasis will be on local, artisan-crafted products. At Domenica, the focus will be on traditional and regional Italian foods using many local Louisiana ingredients, as well as imported Italian artisan oils, cheese, flours and vinegars.

Occupying a spot in The Roosevelt New Orleans, the historic downtown hotel currently undergoing a $145-million historic restoration, Domenica becomes part of a rich example of New Orleans culture.

“By adding Domenica, we feel The Roosevelt New Orleans will reclaim its position as a premier dining location in a city that appreciates and expects fine dining,” says hotel general manager Tod Chambers.

At the corner of business-oriented Canal and Baronne streets, it will be perfectly situated to bring together neighbors with diverse interests but a shared taste for great food and camaraderie.

Entering Domenica, guests first encounter the raised bar area seating about 20. The bar itself is anchored by antique glass meat cases displaying Shaya’s estate-raised pork delicacies. To reach the private dining room, guests will be ushered right through the bustling kitchen for a fleeting, intimate look at the inner workings of an authentic Italian kitchen.

The main dining room, however, will be a cavernous, open space, packed with vintage character and dark masculine wood – for example, that of the sturdy, handmade tables weathered by the waters of the nearby Gulf of Mexico and salvaged from a barge submerged for more than 200 years. The long communal refectory tables will seat 10 to 12, with smaller parties at surrounding tables. The floors will be rustic heart pine, and the wooden tables will be topped not with tablecloths but with hearty placemats printed with the menu.

Shaya spent time northeast of Milan, traveling as much as he could to places like Venice, Tuscany and Trentino Alto Adige, tasting, watching and learning. He favored the small Italian towns and countryside establishments where proud artisans have created their products and, in turn, dishes under the same azure skies in the shade of the same ancient cedars using the same ingredients, techniques and equipment handed down through the generations.

“These were not Michelin-starred restaurants,” Shaya explains, “but what I came to understand was authentic Italian culture.”

Working in these tiny, family-run operations, Shaya has been privy to authentic, long-established recipes and techniques. Performing all tasks as a full-time line cook, he has had the opportunity to perfect the methods for perfectly crusted pizza, exquisitely handmade pastas, pillowy gnocchi, fire-roasted vegetables and creamy risotto. Luckily for New Orleans, he has brought all of his knowledge, experience and enthusiasm back with him, distinguishing his craft with an unmatched devotion and raising the bar of excellence for the region’s agricultural bounty.

The chef and his staff are not all that is awaiting Domenica’s opening: there is also a small stockpile of 1,500 pounds of salumi slowly curing, and prosciuttos and hams that have been aging for close to 12 months at the Besh Restaurant Group’s shared smoke house at La Provence in Lacombe, La. Shaya packed them away before his Italian adventure and is now refining his menu and preparing additional cured meats, hand-crafted Italian style cheeses, liqueurs and other time-intensive traditional Italian ingredients that cannot be hurried but which are integral to the authentic country Italian fare he learned “living over the store.”

Bread service sets the tone of each meal, with a basket of assorted house-made grissini, aromatic with fine sea salt and other seasonings. The fresh flavors of simple salads, pastas, and roasted meats braised with natural juices and a wide variety of antipasti using the freshest Louisiana produce will drive the menu. Each item will reflect the pure and unpretentious cuisine Shaya encountered in his travels, basic preparations with sometimes just two to three ingredients per dish. Pizzas will bake to blistered perfection in an authentic wood-burning oven. A portion of the menu will be dedicated to large platters heaped with savory fare brought to the table for all to share amid an atmosphere of excitement and anticipation, as food is typically presented on the day of rest among families in Italy.

“There’s a strong sense of community in rural Italy, just as there is here in New Orleans,” Shaya observes, “and this will be a place to rub elbows with neighbors – a loud, fun, boisterous and happy place.”

With custom-made beers and a wine list focusing on various regions of Italy, the libations at Domenica are ideally suited to the menu and to discriminating palates. Most bottles will be priced modestly under $35, with a special list of Barolos and Barbarescos on reserve. It also will be hard to resist Shaya’s own house-made nocino and limoncello, the latter of which started with Meyer lemons he recently picked in season in Louisiana’s countryside, Plaquemines Parish.

Domenica will be open seven days a week for lunch and dinner.

Exclusive Interview with Executive Chef of New John Besh Restaurant

Posted on: February 23rd, 2009 by admin No Comments

John Besh, chef and owner of several New Orleans restaurants including August and Lüke, will be opening a new Italian restaurant, Domenica, in The Roosevelt New Orleans this year. We got a chance to ask a few questions of Alon Shaya, executive chef of Domenica and partner in the restaurant, and the answers left our mouths watering…

Salumi will obviously be a big part of Domenica. Will you be using local pigs? What types of salumi, specifically, do you plan on offering, and why?

Once I returned from Italy that was the first thing I started doing. We had a few pigs from La Provence slaughtered and began curing the pig necks (coppa) the bellies for pancetta, the legs for culatello and fiochetto, and we also made lots of different kinds of salami, like strolghino and Gentile. Salumi will be a big part of what we do at Domenica because it is a big part of the everyday eating habits of Italians. I had a chance to work in a Salumificio (a butchery that makes all kinds of cured meats) outside of Parma and learned some very old recipes for different kinds of cured Italian meats, so that is what I am replicating back here in New Orleans.

I’ve heard that there are plans for a wood-fired oven for cooking meats, pizzas, and other Italian country fare. Can you whet our appetites with a hint of what’s to come?

We will have a wood fired brick oven in the kitchen to make Napolitano style pizzas. The great thing about those ovens is they also work great for roasting meats and fish, so we will take advantage of that as well. From Domenica you can expect the types of foods you would eat with families in the country sides of Italy. Braised game birds and rabbit, grilled whole fish with lemon and herbs, hand rolled pastas with simple sauces, ricotta and spinach dumplings, fritto misto of Louisiana seafood. These are the foods I remember eating all the time Italy and I think people in New Orleans have been missing out on some of these traditional dishes.

Italian cuisine is definitely not at the forefront of the New Orleans food scene. What inspired you to open an Italian restaurant? What will you be offering that visitors and locals can’t find elsewhere?

Italian food has always been my first love when it comes to cooking. When I first started working in restaurants they were all Italian and I learned under some really great chefs. Visitors and locals will be able to experience the foods that you find in small towns and villages throughout Italy. As I traveled through Italy I found the best foods to be in small trattorie and osterie that were run by families and usually had the grandmother at the helm in the kitchen. I made it my mission to study those foods with the intention of bringing it back to new Orleans. We will still have very recognizable foods like lasagne bolognese, but it’s a recipe I learned from the 83 year old grandmother of the chef I worked for in Italy.

What appeals to you, both as a chef and diner, about country Italian food versus a fine dining experience?

I love soaking up juice left on a plate with thick pieces of bread. I love the taste of fresh arugula over a grilled steak after its been sprinkled with a little salt and lemon juice, I love eating the pieces of carrots and celery in the bottom of a casserole dish of braised rabbits, I love the way the oil separates from meat sauce on a plate of hand cut tagliatelle. Need I say more?

Meet and Mingle In Style – The Roosevelt New Orleans Welcomes All to its Grand Ballrooms and Meeting Space

Posted on: February 20th, 2009 by admin No Comments

If the walls of The Roosevelt New Orleans’ ballrooms and meeting spaces could talk, imagine the magnificent tales they would tell.

“Our ballrooms represent the history and grandeur of New Orleans but also present a location with unmatched service and attention to detail,” said Mark Wilson, marketing and sales director at The Roosevelt New Orleans. “We want our guests to indulge themselves, while also envisioning these spaces as luxurious locations for their special events.”

The Roosevelt New Orleans has undergone a $145-million restoration and will feature nearly 60,000 square feet of event and meeting space. This includes three spectacular ballrooms and 23 distinctive meeting and event rooms that span two floors of the hotel. Additionally, the hotel will offer 504 luxurious rooms and 135 elegant suites located steps from the French Quarter in downtown New Orleans.

The Huey P. Long Executive Boardroom, the hotel’s premiere meeting space, has been named for U.S. Senator and Louisiana Governor Huey Long, who used a suite at The Roosevelt as his headquarters in the 1930s and was well-known by all of the hotel’s staff. Stories abound from his tenure at the hotel, including the flamboyant politician’s greeting of the captain of a visiting German ship while dressed in his green silk pajamas. The boardroom features 570 square feet of space and 10-foot ceilings, as well as the newest telephone, audio/visual and touch-screen lighting control technology available.

The Roosevelt Ballroom, the most expansive and glamorous of the three ballrooms, boasts 20,124 square feet of space and a unique feature not previously available in the hotel’s largest meeting space: “air walls” that quickly and seamlessly convert the room into five smaller spaces to accommodate meetings of various sizes, from a small meeting to a lavish, romantic wedding reception that any bride would envy. Gorgeous chandeliers hang from the high ceilings, dripping with crystal and creating soft, shimmering light throughout the room, regardless of its dimension.

The Crescent City Ballroom features 12,204 square feet of space and numerous layout options, including a banquet configuration for up to 700 people, a schoolroom design with tables and chairs for 523 and a theatre style for up to 1,227.

The Waldorf Astoria Ballroom is the ideal location for anything from a romantic, intimate wedding reception to a small to mid-sized conference. The room features 6,776 square feet of space and 14-foot ceilings, as well as the same five-star service available to all guests of The Roosevelt New Orleans.

The Blue Room – legendary with locals, visitors and celebrities – will return to The Roosevelt New Orleans. In the golden era of supper clubs from the 1930s to the 1960s, the Blue Room played host to some of the best-known names in entertainment and big bands – including Tony Bennett, Louis Armstrong, Marlene Dietrich, and Sonny and Cher – as well as to elaborate floor shows. In addition to hosting Sunday brunch and regular entertainment, the Blue Room again will be available for the most special of special events, including weddings and carnival balls.

Roosevelt Ballroom

Roosevelt Ballroom

New Generations of New Orleanians to be Hosted in World-Famous Blue Room and Legendery Sazerac Bar at The Roosevelt New Orleans

Posted on: February 12th, 2009 by admin 13 Comments

NEW ORLEANS – Feb. 10, 2009 – Through more than a century of operation, The Roosevelt New Orleans served as the backdrop for many historic events and often made history in its own right. Key among plans to restore the property to its previous grandeur and appeal will be the reopening of the hotel’s famed Blue Room and legendary Sazerac Bar.

The smell of Eggs Benedict, musical notes from horns and pianos, and the sound of laughter from receptions soon will fill the air at The Roosevelt New Orleans’ world-renowned Blue Room, scheduled to reopen in the summer of 2009.

The Blue Room – legendary with locals, visitors and celebrities – also will return to the Sunday brunch circuit complete with delights such as mascarpone-stuffed French toast with house-made satsuma marmalade, boiled Gulf shrimp, a carving table featuring the finest roasted meats and much more.

Many big-band fans around the world will warmly recall turning to WWL radio at night and hearing the sounds of the Leon Kelner Orchestra, the house band, live from the Blue Room. With gleaming chandeliers and carefully restored architectural details, the renovated Blue Room once again will host live entertainment that appeals to all ages.

“The Blue Room is a household name not just in New Orleans but across the country and even around the globe,” said Mark Wilson, sales and marketing director at The Roosevelt New Orleans. “For decades, the Blue Room was a place for family and friends to enjoy good music and food and to celebrate life’s special occasions. We’re excited to reintroduce this pastime to new generations of New Orleanians and visitors.”

In the golden era of supper clubs from the 1930s to the 1960s, the Blue Room played host to some of the best-known names in entertainment and big bands – including Tony Bennett, Louis Armstrong, Marlene Dietrich, and Sonny and Cher – as well as to elaborate floor shows.

In addition to hosting Sunday brunch and frequent entertainment, the Blue Room again will be available for the most special of special events, including weddings and carnival balls. For more information about booking the Blue Room for events, contact Earl Lizana, director of catering, at (504) 648-1200 or at earl.lizana@hilton.com.

The Sazerac Bar, a Roosevelt landmark for decades, again will serve its signature Sazerac cocktail and Ramos Gin Fizz – both invented in New Orleans and made popular worldwide by The Roosevelt – among other delights. In addition to beverages that stimulate the palate, patrons again will be able to enjoy the Art Deco-style murals by artist Paul Ninas and woodwork once held in awe by visitors.
When The Roosevelt New Orleans reopens, it will offer 504 guest accommodations, of which 135 will be suites, and 60,000 square feet of meeting and event space, including the spacious 20,000-square-foot Roosevelt Ballroom, 12,000-square-foot Crescent City Ballroom and the 7,000-square-foot Waldorf Astoria Ballroom, along with a total of 23 distinctive meeting and event rooms. For more information, visit www.waldorfastoriacollection.com.

Memories of the hotel’s meeting rooms, the Blue Room and the Sazerac Bar can be logged at the hotel’s blog site: www.therooseveltneworleans.com/blog.

Zagat Includes The Roosevelt New Orleans in its 2009 Guide

Posted on: January 20th, 2009 by admin No Comments

Zagat Survey released the results of its 2009 New Orleans travel survey recently. The guide, in its 20th edition, covers 704 of the city’s finest restaurants, nightspots, attractions and hotels, based on input from 3,877 local consumers.

‘The guide was created to help both visitors and locals rediscover the uniquely rich cultural and culinary assets of New Orleans,’ said Tim Zagat, Zagat Survey CEO. ‘In today’s economy, we’re anticipating an increase in domestic travel, and we encourage Americans to experience what this most distinctive city has to offer.’

In light of the economic storm battering the nation, tourists and locals alike appreciate the fact that New Orleans’ renowned restaurant industry offers one of the lowest average meal costs in the United States: $28.52 vs. the national average of $34.31. Despite the fact that 70% of respondents report spending more per meal compared to two years ago, 41% say they are eating out more often vs. only 17% who say they’re dining less often. New restaurants show the resurgent strength of the city’s dining scene.

Since 28% of surveyors in New Orleans named Creole and Cajun as their favorite cuisines, it is no surprise that Brigtsen’s (Contemp. Louisiana) won Top Food and Top Service, while Commander’s Palace (Creole) was voted Most Popular restaurant (as it has been every time it has been surveyed) and Top Decor to boot. Best Bets for a bite at top value are at Hansen’s Sno-Bliz, Angelo Brocato and Morning Call.

In the three years since Hurricane Katrina, 97% of surveyors report their favorite restaurants are back in business. The French Quarter’s arty Cafe Sbisa and Uptown’s iconic Charlie’s Steak House finally reopened this year to the delight of loyal locals, and Ruth’s Chris Steak House returned to the city proper in fancy new digs at Harrah’s.

Showing the wide variety of cuisine available in New Orleans, there are a wealth of winners by food category, including American, Barbeque, Chinese, Cajun and nearly every region of the world.

Zagat New Orleans 2009 ($12.95), edited by Karen Hudes, Sharon Litwin, Todd A. Price and Mimi Read, is available wherever books are sold, and online at
www.ZAGAT.com

Interview with Roosevelt New Orleans GM on HotelChatter

Posted on: January 7th, 2009 by admin 2 Comments

HotelChatter has released an exclusive interview with Tod Chambers, general manager of The Roosevelt New Orleans.  The interview includes information on food and drink venues to expect, including a new restaurant by John Besh.

Lobby Centerpiece Revealed

Posted on: November 12th, 2008 by admin 3 Comments

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NEW ORLEANS – Nov. 4, 2008 – A monumental, one-of-a-kind clock once featured at the 1867 and 1878 Paris exhibitions has been purchased by The Roosevelt New Orleans for display in the lobby of the hotel following its opening in late spring 2009 as a Waldorf=Astoria Collection hotel.

The hotel expects this antique conical masterpiece, the largest known to exist, to become the centerpiece for the restored grand lobby and a local landmark. The Waldorf=Astoria Collection is a member of the Hilton Family of Hotels.

“This clock is really a gift from The Roosevelt New Orleans to the community,” said general manager Tod Chambers. “It will signal to arriving visitors the luxury that marks all Waldorf=Astoria hotels. It also should serve as a gathering point for locals and could become the preferred romantic spot for wedding proposals. The clock must be wound by hand every eight days, so we even expect that to generate excitement.”

The timepiece was crafted by two of France’s most important artisans of the late 19th century: renowned clock-maker E. Farcot and sculptor Albert Ernest Carrier de Belleuse. Its base, which features the clock’s face and inner mechanical movements, is carved from solid onyx marble. Atop the base, a bronze sculpture depicting a robed female figure holds a scepter. Rotating soundlessly from the female subject’s hand, the scepter provides consistent motion that adds to the clock’s sense of grandeur and mystery.

From its base to the top of the bronze figure, the imposing grand clock stands at nearly 10 feet tall.

Farcot, the most well-known of French conical clock-makers, established himself in 1860 and mastered his craft over a period of 30 years, helping to popularize the unique pendulum escapement, the mechanism which controls the motion of the inner wheels.

Carrier de Belleuse was one of the most important and renowned sculptors of the 19th century, as well as the teacher of Auguste Rodin. In 1857, his bronze sculptures grabbed the attention of Napoleon III, and he was commissioned for several important national works, including his most famous piece, Torchere, which still flanks the staircase of the Paris Opera House.

European exhibitions of the second half of the 19th century were staged as a way to introduce to the public the finest examples of art and science of the day. This timepiece was featured in the Paris Exhibition of 1867 and displayed once more at the Paris Exhibition of 1878. The latter event was part of the third Paris World’s Fair, held to celebrate the recovery of France after the crushing defeat of the 1870 Franco-Prussian War. Held on a much larger scale than any previous exhibition in the world, it covered more than 66 acres and attracted 13 million paying visitors.

Every Waldorf=Astoria Collection hotel features a clock with significant historical and artistic merit. “We’re pleased that the city of New Orleans will be the home to one of the grandest yet,” Chambers said. The clock was purchased through M.S. Rau Antiques in New Orleans.

In order to bear the Waldorf=Astoria Collection name, properties also must have architectural significance, unique décor and original artwork, historic or landmark status, and a reputation for product and service excellence.

When The Roosevelt New Orleans reopens, it will offer 505 guest accommodations, of which 125 will be suites, and 50,000 square feet of meeting and event space, including the spacious 20,000-square-foot Roosevelt Ballroom and the 7,000-square-foot Waldorf=Astoria Ballroom, along with a total of 22 distinctive meeting and event rooms. The historic Roosevelt, first opened as the Grunewald in 1893, once again will feature the famous Blue Room and the Sazerac Bar. For more information, visit www.waldorfastoriacollection.com.