Le Germain No. 5

Le Germain Maple Leaf Square is the fifth property to join the stylish portfolio of Canadian-owned and-operated boutique hotels identified by the small “g” logo.

Ultra-modern rooms feature the chain’s signature see-through showers, exceptionally large work space, both black-out and white-out blinds, and, over the bed, large black and white photos depicting the biceps or torsos of anonymous Toronto athletes. The hotel’s proximity to both the Air Canada (attached by “pedway”) and Rogers Centres makes it a natural choice for sports fans. Indeed, a special relationship with Maple Leaf Entertainment affords guests with front-of-the-line ticket opportunities. The hotel also as an “in” with the insanely popular “Real Sports” bar; home of north America’s biggest indoor screen.

Guests enjoy complimentary breakfast in a spacious lounge open all day for their exclusive use. A Tapas menu is available in the lobby bar, and the restaurant e11even (as in the 11 points of a maple leaf; e11even also has a private dining room for groups.

Meeting rooms are modest in size (as befits a boutique hotel) and are cleverly branded with sports names: the Neutral Zone, the Penalty Box, etc.

Easing into the market, Le Germain Maple Leaf Square should be fully operational in January 2011.

Make it a Delta Double

Delta Hotels recently announced the opening of a "new" Delta hotel in our nation's capital, right across the street from the exisiting Delta Ottawa.

The Delta Ottawa City Centre was most recently operating as the Crowne Plaza Ottawa, but those of us of a certain age will remember it as the old Skyline hotel - with its rooftop rooms affording great views of the city.

The property boasts a 10,000 sq.ft. ballroom (26,000 sq.ft. of meeting space altogether) and 411 guestrooms. Great news for this venerable convention hotel: Delta has committed 25 million dollars to a renovation program starting in June of next year.

"Our rooms ain't got no windows"

Sick with a cold, I burned through two seasons of the HBO series TrueBlood and came across this:

 

Anticipation

The long-awaited Ritz Carlton Toronto is just weeks away from welcoming its first guests - but don't expect a soft opening; The Ritz Carlton brand standards demand that every little detail is in place before the doors officially open. 

This hotel will also be the brand's entry into the Canadian market and a "sense of place" has been incorporated into its design, from the maple leaves on the marble floors in the lobby, and maple keys woven into the carpet in the meeting space, to the Canadiana artwork featured on the guestroom floors.

The hotel's food & beverage outlets will include "Deq" with a generous outdoor patio - we know how Torontonians love their patios! - and TOCA (Toronto Ontario CAnada) under the auspices of Chef Tom Brodi, formerly of North 44. Pictured above, TOCA will provide all-day dining on two levels, including a raw bar, walk-in wine cellar, and - another first in Toronto: a cheese cave.

Guestrooms:  267, including 59 suites
Meeting Space: 20,000 sq.ft., including a 7400 sq.ft. ballroom
Spa: 23,000 sq.ft. (wow!) with 16 treatmrnet rooms
Located on Wellington, between Simcoe and John

It's Not Easy Being Green

During a recent site visit of Le Westin Montreal I learned that Starwood is phasing out its signature Heavenly showers in favour of a model which will conserve water, and therefore be more evironmentally-correct. In the meantime guests are urged to opt out of the second shower head.

Which begs the question:  If one indulges in the full Heavenly shower experience is he/she headed straight to H***?

Too Many Cooks - Not!

This week I enjoyed a spectacular dinner featuring the artistry of three Executive Chefs from three local Starwood hotels: Chef Duff Lampard, of the Westin Harbour Castle,  Daniel Schick, Executive Chef and Food & Beverage Manager at Le Royal Meridien King Edward Hotel, and the Executive Chef of the Sheraton Centre, Toronto, Michael Picken.

The dinner took place in the King Edward's intimate yet grand Sovereign Ballroom, and I use the word "artistry" wisely, I think; each of the four courses was sublime in both appearance and taste. From the Kaleidoscope of Ontario Beets with Cashew Cheese, to the White and Red Sangria Jelly with Granite - all were intensely flavourful and fun in their presentation.

Did I mention that there was an emphasis on fresh local or regional ingredients? And that each course was appropriately paired with an Ontario wine?