Report: Ritz Carlton Chicago, a Four Seasons Hotel
May 5, 2010 | 11:14 am
#31
Join Date: Mar 2005
Posts: 74
Ritz Chicago Renovated Lobby and Presidential Suite
Here are some pictures and a video of the lobby and presidential suite:
pictures:
http://www.nbcchicago.com/around-tow...-92737349.html
video:
http://www.chicagonow.com/blogs/lesh...estaurant.html
pictures:
http://www.nbcchicago.com/around-tow...-92737349.html
video:
http://www.chicagonow.com/blogs/lesh...estaurant.html
Jun 10, 2010 | 4:53 am
#32
Join Date: Dec 2001
Location: SFO
Programs: AA 3 MM, IHG Diamond
Posts: 4,589
I would like to offer the following report on my recent experience at the Ritz-Carlton Chicago. This report is not your typical FT trip report/hotel review as I had my wedding at this hotel. Since I spent my wedding night here, I think my review would be appropriate for this forum.
Background: My fiance and decided last autumn to get married in Chicago because many of our family members and friends live in the Midwest. We visited the banquet spaces at four hotels: Peninsula, FS, RC, and Park Hyatt. The Peninsula while sparkling and grand did not seem to have as much capacity as the other three hotels and we did not like the banqueting space that was available for our date. The banqueting space at the FS is in need of renovation. We also didnt like that the space shown to us was so close to the lobby with all the foot traffic. The PH was a beautiful property and my fiance especially liked the contemporary design. However, we were most impressed with the RC with its beautiful lobby, fountain, and promenade which provide excellent photo opportunities.
We narrowed it down between the PH and the RC. The catering managers at these two properties were especially helpful, friendly, not aggressive. We ultimately chose the RC because the catering manager, Amanda B., really seemed on top of her game. For example, during our initial visit, when we asked if we needed a wedding coordinator, she confidently responded, You wont need one. Ill be your wedding coordinator. Now that the wedding is over, all I can say is she simply the best.
Everything from the creating the menu, to ceremony planning, to the tasting, to final minutes of the wedding were done with professionalism and class. Amanda really did a fantastic job. A few of our guests were young children. During our reception, we saw Amanda helping out the parents to make sure the children were comfortable and well fed. My fiance and I just sat there in awe by her incredible efforts.
Our rehearsal dinner was in their renovated restaurant, Deca. Despite our large group of 30 people, the staff delivered service with precision and graciousness. I was so pleased with our rehearsal dinner and the price was very affordable. The 9 layer chocolate cake is excellent, moist yet not overly rich. The general manager came by and warmly greeted us, wishing us the best for the big event the next day. I look forward to coming back to Deca for a normal meal.
Our wedding day went perfectly. The food was fantastic, the dcor and room layouts were beautiful, the staff was attentive and friendly. My guests told me after the wedding that the wedding was wondeful and they especially had high praises for the food. The filet mignon was cooked to order and according to guest preference. Mine came out perfectly pink. The wedding cake was so good, some guests asked for seconds. The servers were excellent, allowing our guests to enjoy themselves and be pampered. They had great attention to detail such as asking all of our guests if they wanted freshly ground pepper, or red wine with their filet mignon. Our waiter even asked me if I would prefer a black napkin because I was wearing a black tuxedo! Now thats service!
The non-banquet staff was also superb including the reception, concierge, room service, housekeeping, and valet. We met Jon the chief concierge and he along with the associate concierges handled matters with aplomb.
For our wedding night, the RC provided us with a Deluxe Lakeside Suite. This was a beautiful room with a beautiful southeast view of Lake Michigan and Navy Pier. The suite had a large living room with seating for 5 people, a dining room with two chairs (though it could accommodate four), one full bathroom, and a guest bathroom. I know that all the rooms have recently been updated but look still feels tasteful and classy. We took home more than a few bottles of LOccitane. The room is nearly identical to the one luxury had back in November, except that based on the pictures it looks like luxury had a northeast corner suite, while we were in a southeast corner suite. uclabruin82 makes a good point about facing the lake and the sunrise which made our living room quite warm in the early morning.
The staff brought up to our suite a bottle of the sparkling wine that was served at our reception, a plate of strawberries, and two slices of our wedding cake. My new bride and I were so touched.
The RC really made us and our guests feel special. We are by no means wealthy and our wedding was not large or expensive at all. In fact, we were told that a wedding that was planned for the same day with a budget that was based on my estimate at least 6 times as ours was cancelled on short notice. This hotel really went above and beyond our expectations.
I know that this report is rather unusual for this forum, but if you are thinking about holding a meeting/event at a hotel in Chicago, I highly recommend the RC. Im looking forward to spending my 1st year anniversary here next year.
Background: My fiance and decided last autumn to get married in Chicago because many of our family members and friends live in the Midwest. We visited the banquet spaces at four hotels: Peninsula, FS, RC, and Park Hyatt. The Peninsula while sparkling and grand did not seem to have as much capacity as the other three hotels and we did not like the banqueting space that was available for our date. The banqueting space at the FS is in need of renovation. We also didnt like that the space shown to us was so close to the lobby with all the foot traffic. The PH was a beautiful property and my fiance especially liked the contemporary design. However, we were most impressed with the RC with its beautiful lobby, fountain, and promenade which provide excellent photo opportunities.
We narrowed it down between the PH and the RC. The catering managers at these two properties were especially helpful, friendly, not aggressive. We ultimately chose the RC because the catering manager, Amanda B., really seemed on top of her game. For example, during our initial visit, when we asked if we needed a wedding coordinator, she confidently responded, You wont need one. Ill be your wedding coordinator. Now that the wedding is over, all I can say is she simply the best.
Everything from the creating the menu, to ceremony planning, to the tasting, to final minutes of the wedding were done with professionalism and class. Amanda really did a fantastic job. A few of our guests were young children. During our reception, we saw Amanda helping out the parents to make sure the children were comfortable and well fed. My fiance and I just sat there in awe by her incredible efforts.
Our rehearsal dinner was in their renovated restaurant, Deca. Despite our large group of 30 people, the staff delivered service with precision and graciousness. I was so pleased with our rehearsal dinner and the price was very affordable. The 9 layer chocolate cake is excellent, moist yet not overly rich. The general manager came by and warmly greeted us, wishing us the best for the big event the next day. I look forward to coming back to Deca for a normal meal.
Our wedding day went perfectly. The food was fantastic, the dcor and room layouts were beautiful, the staff was attentive and friendly. My guests told me after the wedding that the wedding was wondeful and they especially had high praises for the food. The filet mignon was cooked to order and according to guest preference. Mine came out perfectly pink. The wedding cake was so good, some guests asked for seconds. The servers were excellent, allowing our guests to enjoy themselves and be pampered. They had great attention to detail such as asking all of our guests if they wanted freshly ground pepper, or red wine with their filet mignon. Our waiter even asked me if I would prefer a black napkin because I was wearing a black tuxedo! Now thats service!
The non-banquet staff was also superb including the reception, concierge, room service, housekeeping, and valet. We met Jon the chief concierge and he along with the associate concierges handled matters with aplomb.
For our wedding night, the RC provided us with a Deluxe Lakeside Suite. This was a beautiful room with a beautiful southeast view of Lake Michigan and Navy Pier. The suite had a large living room with seating for 5 people, a dining room with two chairs (though it could accommodate four), one full bathroom, and a guest bathroom. I know that all the rooms have recently been updated but look still feels tasteful and classy. We took home more than a few bottles of LOccitane. The room is nearly identical to the one luxury had back in November, except that based on the pictures it looks like luxury had a northeast corner suite, while we were in a southeast corner suite. uclabruin82 makes a good point about facing the lake and the sunrise which made our living room quite warm in the early morning.
The staff brought up to our suite a bottle of the sparkling wine that was served at our reception, a plate of strawberries, and two slices of our wedding cake. My new bride and I were so touched.
The RC really made us and our guests feel special. We are by no means wealthy and our wedding was not large or expensive at all. In fact, we were told that a wedding that was planned for the same day with a budget that was based on my estimate at least 6 times as ours was cancelled on short notice. This hotel really went above and beyond our expectations.
I know that this report is rather unusual for this forum, but if you are thinking about holding a meeting/event at a hotel in Chicago, I highly recommend the RC. Im looking forward to spending my 1st year anniversary here next year.
Jun 10, 2010 | 7:51 am
#33
FlyerTalk Evangelist
Join Date: Jun 2006
Location: IAD/DCA
Posts: 31,871
congratulations. 
sounds like amazing service as well as food, which is very relevant. ^ especially considering GM during luxury's stay has moved. >
looking forward to the report. or will you be back before then? 
***
***
Ritz Carlton
...I also loved the new spiffier rooms upstairs and it was the most comfortable (as in "home away from home").
The service all around was the warmest and we were very well taken care of throughout the stay.
The shower was the most powerful of all the hotels and left you feeling invigorated afterwards. It may not be the most environmentally sensitive showerhead but I felt great afterwards.
The RC had the best mattress -- the bespoke FS Stearns and Foster unit.
...I also loved the new spiffier rooms upstairs and it was the most comfortable (as in "home away from home").
The service all around was the warmest and we were very well taken care of throughout the stay.
The shower was the most powerful of all the hotels and left you feeling invigorated afterwards. It may not be the most environmentally sensitive showerhead but I felt great afterwards.
The RC had the best mattress -- the bespoke FS Stearns and Foster unit.
Last edited by Kagehitokiri; Jun 14, 2010 at 10:40 am
Jun 14, 2010 | 10:35 am
#35
FlyerTalk Evangelist
Join Date: Jun 2006
Location: IAD/DCA
Posts: 31,871
luxury on F&B, briefly on concierge. francophile briefly on both.
responsiveness, between properties >
background >
comparison >
...
Of all the Four Seasons hotels I have stayed at in North America the Ritz Carlton thus far has the best F&B -- it even edges out the FS LA which is excellent. It ranks up there with the FS Paris and Bangkok internationally for me. I find that luxury hotels do "fancy" foods quite well but they often blow the simple foods -- a good hot dog, a good french onion soup (can you tell I like these?), a good breakfast, fish and chips, etc. The RC does both well.
As I have been suffering from a stomach bug this trip I have had the Japanese breakfast each morning. For any non-Japanese hotel, it is very difficult to create an authentic Japanese breakfast, understandably. However, the RC has been able to cook one that rivals those in Japan ( and may be better than some!!). The rice is a weak point but rice is a weak point for many restaurants who attempt to make Japanese rice. Still, the rice is not bad. The miso soup is decent. The grilled salmon is grilled and seasoned to perfection. The accompanying dishes are prepared, executed and flavoured very well. I am impressed with the variety of Japanese pickles they offer. The only minor glitches are that the onsen egg (which is a poached egg in a dashi broth) did not come in a dashi broth but the quality of the egg makes up for it and the nori (dried seaweed) has stuck all together. My sister has had the Midwest breakfast with scrambled eggs, sausages, hash browns, the sprouted wheat toast, and juice the first morning and blueberry pancakes the next. The quality of ingredients is outstanding and the hotel makes an effort to source organic and local products. It shows in the resulting taste of the food.
At lunch today I had chicken noodle soup, a rack of lamb, and a bosc pear tarte tatin. My sister had the french onion soup and the hamburger. Each course was executed precisely and seasoned perfectly. Nothing was under- or over-seasoned and everything was sublime. The pear tarte tatin was divine -- a lovely caramelized bosc pear on a flaky and crusty pastry with a vanilla sorbet and oatmeal crumble. It was the perfect portion size as well.
Last night we had a room service dinner and I simply had a french onion soup, a hot dog and the chocolate velvet cake while my sister had a special request fish and chips and an ice cream sundae. What impressed me about the hot dog was not necessarily the wiener but the accompaniments (finely minced red onions, home made sauerkraut, diced tomatos, a choice of mustards, home made ketchup) that came with the hot dog. The chocolate velvet cake was one amazing piece of cake and the accompanying scoop of walnut icecream were spoonfulls of heaven. The fish and chips were very crispy on the outside and perfectly cooked on the inside with the flesh flaking off, moist and succulent. The homemade tartar sauce was a perfect accompaniment and the coleslaw had the right balance of acidity in the dressing to cut through the fat of the fried fish and the rich creaminess of the tartar sauce.
As I have been suffering from a stomach bug this trip I have had the Japanese breakfast each morning. For any non-Japanese hotel, it is very difficult to create an authentic Japanese breakfast, understandably. However, the RC has been able to cook one that rivals those in Japan ( and may be better than some!!). The rice is a weak point but rice is a weak point for many restaurants who attempt to make Japanese rice. Still, the rice is not bad. The miso soup is decent. The grilled salmon is grilled and seasoned to perfection. The accompanying dishes are prepared, executed and flavoured very well. I am impressed with the variety of Japanese pickles they offer. The only minor glitches are that the onsen egg (which is a poached egg in a dashi broth) did not come in a dashi broth but the quality of the egg makes up for it and the nori (dried seaweed) has stuck all together. My sister has had the Midwest breakfast with scrambled eggs, sausages, hash browns, the sprouted wheat toast, and juice the first morning and blueberry pancakes the next. The quality of ingredients is outstanding and the hotel makes an effort to source organic and local products. It shows in the resulting taste of the food.
At lunch today I had chicken noodle soup, a rack of lamb, and a bosc pear tarte tatin. My sister had the french onion soup and the hamburger. Each course was executed precisely and seasoned perfectly. Nothing was under- or over-seasoned and everything was sublime. The pear tarte tatin was divine -- a lovely caramelized bosc pear on a flaky and crusty pastry with a vanilla sorbet and oatmeal crumble. It was the perfect portion size as well.
Last night we had a room service dinner and I simply had a french onion soup, a hot dog and the chocolate velvet cake while my sister had a special request fish and chips and an ice cream sundae. What impressed me about the hot dog was not necessarily the wiener but the accompaniments (finely minced red onions, home made sauerkraut, diced tomatos, a choice of mustards, home made ketchup) that came with the hot dog. The chocolate velvet cake was one amazing piece of cake and the accompanying scoop of walnut icecream were spoonfulls of heaven. The fish and chips were very crispy on the outside and perfectly cooked on the inside with the flesh flaking off, moist and succulent. The homemade tartar sauce was a perfect accompaniment and the coleslaw had the right balance of acidity in the dressing to cut through the fat of the fried fish and the rich creaminess of the tartar sauce.
For me, the key comparison is when I eat the food, is the first reaction that sigh or intense "hmmmm" of the food being incredibly tasty. It is a reaction of intense joy no matter what the food morsel is, be it a piece of sushi, a mouthful of pillow-light pasta, or a biteful of well age and cooked to perfection beef. I had this same reaction eating almost every bite of food at the RC Caf and Room Service as I did at restaurants like Gary Danko in San Francicso, Bouchon in Las Vegas, the old La Cote Basque in New York City, Spice Market in Bangkok, and top sushi bars in Tokyo. This was a very pleasant surprise -- I knew the food at any FS property will be good; I wasn't expecting this good.
The F&B was, for me, the strongest of the four hotels and probably the tops of all luxury hotels I have stayed at (and I haven't stayed at them all) in North America.
One small highlight was the AgroMontana honey and preserves the hotel uses -- it appears to be an italian company out of Monaco and the quality of their preserves, and especially the honey, was incredible. We had a case of the honey shipped home directly from the hotel and it appears one cannot purchase that exact honey on-line either.
One small highlight was the AgroMontana honey and preserves the hotel uses -- it appears to be an italian company out of Monaco and the quality of their preserves, and especially the honey, was incredible. We had a case of the honey shipped home directly from the hotel and it appears one cannot purchase that exact honey on-line either.
Michele Grosso, GM of R-C Chicago (a Four Seasons Hotel) would be thrilled to hear you say this, Luxury. It is his first post as GM, although he has been with Four Seasons for many years.
His background is F&B, so this could explain the excellence of the food there now. I believe he was at FS Milan when it opened, as restaurant manager of La Veranda.
The other management change in town that will have certainly affected the quality of this hotel is when Patrick Ghielmetti took over as Regional VP. This could explain your excellent Japanese breakfast, as Mr Ghielmetti has spent many years in Asia and is another great foodie.
His background is F&B, so this could explain the excellence of the food there now. I believe he was at FS Milan when it opened, as restaurant manager of La Veranda.
The other management change in town that will have certainly affected the quality of this hotel is when Patrick Ghielmetti took over as Regional VP. This could explain your excellent Japanese breakfast, as Mr Ghielmetti has spent many years in Asia and is another great foodie.
I met the GM. [presumably Ghielmetti] He was extraordinarily kind. I mentioned to him that a certain Flyertalker thought very highly of the hotel's Japanese breakfast. He was very glad to hear that especially since the hotel does not have a Japanese chef, he mentioned.
Sheer and Utter Disappointments
Pierrot Gourmet, Peninsula Hotel: I had high expectations for this place as it is operated by the highly lauded Peninsula hotel. I left so underwhelmed and very disappointed. The food was mediocre at best -- the French onion soup was salty broth with a sprinkling of onions and a piece of bread with a little cheese on top floating in the centre. It took 20 minutes for the soup to come out (understandable if it was being gratined) and took even longer for our main courses to come out. There was an OktoberFest special on so I ordered the leberkase and my sister the pesto chicken tarte flambe. The tarte was bland and flavourless and the leberkase (bavarian meatloaf) salty and slightly overcooked. The mashed potatos were decent but the sauerkraut was limp, soggy, and not very sour. The service was as clueless as it could get.
Charlie Trotters: I think I will create a separate thread to discuss this one.
Pierrot Gourmet, Peninsula Hotel: I had high expectations for this place as it is operated by the highly lauded Peninsula hotel. I left so underwhelmed and very disappointed. The food was mediocre at best -- the French onion soup was salty broth with a sprinkling of onions and a piece of bread with a little cheese on top floating in the centre. It took 20 minutes for the soup to come out (understandable if it was being gratined) and took even longer for our main courses to come out. There was an OktoberFest special on so I ordered the leberkase and my sister the pesto chicken tarte flambe. The tarte was bland and flavourless and the leberkase (bavarian meatloaf) salty and slightly overcooked. The mashed potatos were decent but the sauerkraut was limp, soggy, and not very sour. The service was as clueless as it could get.
Charlie Trotters: I think I will create a separate thread to discuss this one.
Pierrot Gourmet
Sadly, the Pierrot Gourmet was a low point of our stay. The food and service were very disappointing and did not represent the standards one expects of Peninsula.
We shared a large French Onion soup and while my sister had the chicken pesto tarte flambe, I had the Octoberfest special of leberkse (bavarian meatloaf) with mashed potato and sauerkraut. The leberkse was decent if not a tad salty overall. The mashed potato was tasty but the sauerkraut was pretty limp and boring and not very sour!! My sister's tarte flambe, which is a thin crust pizza, was very bland and fairly tasteless. The French onion soup was a disaster -- it was a thin and salty broth with a sprinkling of onions and a piece of french baguette toasted with a little cheese floating on top. The service was aloof and spotty at best. After a 20 minute wait after ordering the soup arrived. From that time nearly an hour passed before our main courses came out. Other people beside us who had arrived after us were nearly done. As a result we decided to skip dessert and just move on with our day. My assessment of the staff made me hold my comments until check-out as I did not feel my comments would have gone very far while at the restaurant. To be fair to the hotel, the Pierrot Gourmet Manager called me and removed the food bill from our folio, which was a much appreciated gesture.
Breakfast in the Lobby Lounge
...wished that they had smoked salmon.
The viennoiserie was mixed -- the pain au chocolat was quite good but the croissants were awful. The danishes and other pastries were good but not to the quality I expect of hotel like Peninsula.
The service was professional and attentive but lacked warmth and friendliness. There was a lot of robotic and perfunctory "my pleasure", "of course", and "certainly."
Sadly, the Pierrot Gourmet was a low point of our stay. The food and service were very disappointing and did not represent the standards one expects of Peninsula.
We shared a large French Onion soup and while my sister had the chicken pesto tarte flambe, I had the Octoberfest special of leberkse (bavarian meatloaf) with mashed potato and sauerkraut. The leberkse was decent if not a tad salty overall. The mashed potato was tasty but the sauerkraut was pretty limp and boring and not very sour!! My sister's tarte flambe, which is a thin crust pizza, was very bland and fairly tasteless. The French onion soup was a disaster -- it was a thin and salty broth with a sprinkling of onions and a piece of french baguette toasted with a little cheese floating on top. The service was aloof and spotty at best. After a 20 minute wait after ordering the soup arrived. From that time nearly an hour passed before our main courses came out. Other people beside us who had arrived after us were nearly done. As a result we decided to skip dessert and just move on with our day. My assessment of the staff made me hold my comments until check-out as I did not feel my comments would have gone very far while at the restaurant. To be fair to the hotel, the Pierrot Gourmet Manager called me and removed the food bill from our folio, which was a much appreciated gesture.
Breakfast in the Lobby Lounge
...wished that they had smoked salmon.
The viennoiserie was mixed -- the pain au chocolat was quite good but the croissants were awful. The danishes and other pastries were good but not to the quality I expect of hotel like Peninsula.
The service was professional and attentive but lacked warmth and friendliness. There was a lot of robotic and perfunctory "my pleasure", "of course", and "certainly."
The Concierge team led by Head Concierge Jon W is fantastic -- they were able to get us a table on Saturday night at Charlie Trotters only a few weeks prior; I understand that for weekend tables typically one needs about 12 weeks advance notice. Either way we were very lucky to be able to get us a table.
Last edited by Kagehitokiri; Jun 14, 2010 at 11:18 am
Nov 8, 2010 | 8:57 pm
#36
Original Poster
In memoriam
Join Date: Dec 2003
Location: YVR
Programs: Hilton*D, Marriott*LG, Hyatt*G
Posts: 6,267
Update
I visited the Ritz Carlton today to see the refreshed lobby, have lunch at Deca, and to view the new Presidential Suite if available.
The new Presidential Suite is gorgeous and is definitely a WOW suite -- perhaps the nicest in Chicago amongst the luxury hotels. Remarkably, the suite is booked at full rack rate more often than one would think.
The refreshed Lobby is lighter, airier and definitely got the update that it so desperately needed.
The configuration of Deca is vastly improved over its previous incarnation and the brasserie inspired food is very reasonable and very good. I had the privilege of having lunch with Patrick Ghielmetti which likely explains the outstanding service we received.
You will also hear it first hear -- Patrick will be taking on a new role within Four Seasons and will be leaving Chicago in the forthcoming weeks. His successor has yet to be announced.
The new Presidential Suite is gorgeous and is definitely a WOW suite -- perhaps the nicest in Chicago amongst the luxury hotels. Remarkably, the suite is booked at full rack rate more often than one would think.
The refreshed Lobby is lighter, airier and definitely got the update that it so desperately needed.
The configuration of Deca is vastly improved over its previous incarnation and the brasserie inspired food is very reasonable and very good. I had the privilege of having lunch with Patrick Ghielmetti which likely explains the outstanding service we received.
You will also hear it first hear -- Patrick will be taking on a new role within Four Seasons and will be leaving Chicago in the forthcoming weeks. His successor has yet to be announced.
Nov 9, 2010 | 11:49 am
#37
Join Date: May 2008
Location: ORD
Programs: UA 1K
Posts: 100
Funny that when I stay in Chicago I often prefer NOT to face the lake. The sun rises that direction, which can be annoying and I like looking at all the great buildings in downtown chicago over the lake - especially in winter when the lake is just frozen. Looking forward to all of your other reports!
Nov 15, 2010 | 11:32 pm
#38
Join Date: Dec 2009
Location: Los Angeles& Telluride
Programs: UA1K, 1MM,AA Exec. Platinum, Global Entry, Nexus
Posts: 733
service, service and then some
I travel to chicago many times and after sampling a few hotels, (FS, PH, Whitehall) I can easily say that the Ritz is my favorite. The service is impeccable the staff as attentive as you would want them to be and the rooms are great. I have befriended the director of rooms, Michael and he has gone out of his way to upgrade my family each and every time we stay there. In addition, on a recent biz trip to Seattle, he sent an email to the mgr there who promptly upgraded us to a giant suite. Service with a smile will always keep me coming back to the Ritz
Nov 16, 2010 | 12:12 am
#39
Join Date: Dec 2001
Location: SFO
Programs: AA 3 MM, IHG Diamond
Posts: 4,589
The Michelin Guide for Chicago comes out today. Deca is a Bib Gourmand. Though I'm a bit disappointed that it didn't earn a star (I have some sentimental attachment to this restaurant because we had our wedding rehearsal dinner here earlier this year), it's still nice to be recommended by Michelin and recognized for good value:
http://www.michelinguide.com/us/2011..._gourmand.html
http://www.michelinguide.com/us/2011..._gourmand.html
Mar 13, 2011 | 6:11 am
#40
Join Date: Jul 2009
Posts: 983
What a wonderful report. I am currently booked in a Superior one-bedroom Lake Suite. Out of curiosity, does anyone know if this suite has a separate shower and bath? The website is quite ambiguous, and the front desk wasn't 100% sure.
Mar 13, 2011 | 10:42 am
#41
FlyerTalk Evangelist
Join Date: Jun 2006
Location: IAD/DCA
Posts: 31,871
luxury's pic shows bathroom with separate shower that is laid out differently than floorplan. so it must vary even though they dont say so. there are 16 of those suites. seems like 2 per floor on 8 floors. could at least ask for the one luxury had.
Jul 5, 2011 | 12:41 pm
#42
Join Date: Jul 2009
Posts: 983
**There are a couple of places this post could go; I'm posting it here for the sake of continuity.
I just returned from a two-night stay at the Ritz-Carlton Chicago (A Four Seasons Hotel) and will share some thoughts and impressions with this lovely forum.
I was originally planning to stay at the new JW Marriott this weekend due to a combination of being a Marriott Platinum member and their low rates for suites. However, the Ritz was offering a $250 rate for a Superior room, inclusive of FHR benefits, and it was hard for me to resist. Upon calling the hotel and speaking to the front desk further, I was graciously provided with an upgrade to the Premier floor (which houses all of the hotel's rooms with separate showers and tubs) a couple days prior to my arrival...
So it was to my pleasant surprise when I was told at the desk that I had been upgraded further. Having been impressed with the pre-arrival concierge and front office service, I had shifted some reservations away from another Chicago hotel to the Ritz over the upcoming two months, and the hotel was kind enough to reciprocate by placing us in their 'Large Premier One-Bedroom Suite.' As noted, the suite is on the 30th (top) floor, facing south. My preference, all things being equal, would have been for one of the Southeast facing corner suites, which are slightly smaller, but I was hardly disposed to complain.
The suite was, for lack of a more descriptive term, beautiful. You enter through a small foyer with an art-deco themed minibar to your left. The main space is a good ~800 square foot room. A desk and chair to your immediate right, with french doors on the right wall. TV to the immediate left on the north wall, with two sofas and armchair setup opposite it. On the far left is a dining table for four. Behind the dining area, to the North, is a separate powder room and kitchen/service area. The bedroom, which is to the right of the living space, features a wonderful bed and lounge chair. The bathroom has a double-vanity, and the separate room further in has a deep-soaking tub, shower, and toilet space. There is also a walk-in closet.
It was top-notch. To the hotel's credit, I was given a tour of a standard Premier room, which I was expecting, and was very impressed as it was just a scaled down version of the suite. The space was beautifully decorated with tasteful, almost art-deco furniture and a muted color scheme of tans and beiges. The toiletries were Bvlgari, the shower pressure was excellent, the bath was hot, and the bed supremely comfortable.
The service at this hotel is another highlight. As I've noted, the front desk is both extremely flexible regarding reasonable requests for upgrades and other things. Beyond this, the concierge (Melissa in particular) was excellent at getting a couple of tough reservations as well as calling around and coordinating some activities for us. On Sunday morning, I called down for a copy of the Tribune (NYT and WSJ had arrived at the door per my request) and though the hotel was out for the moment, they sent someone out across the street to pick me up and deliver a copy to the room. I have to gripe about being charged for the NYT, and not being told I would be, but in the grand scheme of the service provided it was a small oversight.
The gym and spa area is also quite nice, if a bit dated. Nevertheless, I enjoyed a great steam and sauna, and I was told that the nail service was very good as well.
A particular highlight was the quality of the food and beverage at the hotel. We ordered in from the restaurant, Deca, one night, and enjoyed a wonderful classic french meal. The French onion soup and the Beef Bourguignon were as good as I've had anywhere outside of France, and the presentation was excellent--the food was piping hot when it arrived in our room, and we were served at our table by an elegant and gracious waiter.
All-in-all, I don't have too many negative words to say about this hotel. The views are stunning, the rooms beautifully apportioned, the food delicious, and the service warm. It was a bit annoying to fight for elevator space and lobby sofas with a seemingly endless series of families with small, loud children, but I'd chalk this up more to the holiday weekend than the hotel. Also, being charged for the NYT was a little annoying, as was the hotel's miscommunication of FHR benefits upon check-in. But, these minor service issues were resolved quickly and, more importantly, politely.
I hope this was helpful, and if you have any questions feel free to ask away.
I just returned from a two-night stay at the Ritz-Carlton Chicago (A Four Seasons Hotel) and will share some thoughts and impressions with this lovely forum.
I was originally planning to stay at the new JW Marriott this weekend due to a combination of being a Marriott Platinum member and their low rates for suites. However, the Ritz was offering a $250 rate for a Superior room, inclusive of FHR benefits, and it was hard for me to resist. Upon calling the hotel and speaking to the front desk further, I was graciously provided with an upgrade to the Premier floor (which houses all of the hotel's rooms with separate showers and tubs) a couple days prior to my arrival...
So it was to my pleasant surprise when I was told at the desk that I had been upgraded further. Having been impressed with the pre-arrival concierge and front office service, I had shifted some reservations away from another Chicago hotel to the Ritz over the upcoming two months, and the hotel was kind enough to reciprocate by placing us in their 'Large Premier One-Bedroom Suite.' As noted, the suite is on the 30th (top) floor, facing south. My preference, all things being equal, would have been for one of the Southeast facing corner suites, which are slightly smaller, but I was hardly disposed to complain.
The suite was, for lack of a more descriptive term, beautiful. You enter through a small foyer with an art-deco themed minibar to your left. The main space is a good ~800 square foot room. A desk and chair to your immediate right, with french doors on the right wall. TV to the immediate left on the north wall, with two sofas and armchair setup opposite it. On the far left is a dining table for four. Behind the dining area, to the North, is a separate powder room and kitchen/service area. The bedroom, which is to the right of the living space, features a wonderful bed and lounge chair. The bathroom has a double-vanity, and the separate room further in has a deep-soaking tub, shower, and toilet space. There is also a walk-in closet.
It was top-notch. To the hotel's credit, I was given a tour of a standard Premier room, which I was expecting, and was very impressed as it was just a scaled down version of the suite. The space was beautifully decorated with tasteful, almost art-deco furniture and a muted color scheme of tans and beiges. The toiletries were Bvlgari, the shower pressure was excellent, the bath was hot, and the bed supremely comfortable.
The service at this hotel is another highlight. As I've noted, the front desk is both extremely flexible regarding reasonable requests for upgrades and other things. Beyond this, the concierge (Melissa in particular) was excellent at getting a couple of tough reservations as well as calling around and coordinating some activities for us. On Sunday morning, I called down for a copy of the Tribune (NYT and WSJ had arrived at the door per my request) and though the hotel was out for the moment, they sent someone out across the street to pick me up and deliver a copy to the room. I have to gripe about being charged for the NYT, and not being told I would be, but in the grand scheme of the service provided it was a small oversight.
The gym and spa area is also quite nice, if a bit dated. Nevertheless, I enjoyed a great steam and sauna, and I was told that the nail service was very good as well.
A particular highlight was the quality of the food and beverage at the hotel. We ordered in from the restaurant, Deca, one night, and enjoyed a wonderful classic french meal. The French onion soup and the Beef Bourguignon were as good as I've had anywhere outside of France, and the presentation was excellent--the food was piping hot when it arrived in our room, and we were served at our table by an elegant and gracious waiter.
All-in-all, I don't have too many negative words to say about this hotel. The views are stunning, the rooms beautifully apportioned, the food delicious, and the service warm. It was a bit annoying to fight for elevator space and lobby sofas with a seemingly endless series of families with small, loud children, but I'd chalk this up more to the holiday weekend than the hotel. Also, being charged for the NYT was a little annoying, as was the hotel's miscommunication of FHR benefits upon check-in. But, these minor service issues were resolved quickly and, more importantly, politely.
I hope this was helpful, and if you have any questions feel free to ask away.
Jul 5, 2011 | 2:19 pm
#43
FlyerTalk Evangelist
Join Date: Jun 2006
Location: IAD/DCA
Posts: 31,871
Ritz was offering a $250 rate for a Superior room, inclusive of FHR benefits, and it was hard for me to resist. Upon calling the hotel and speaking to the front desk further, I was graciously provided with an upgrade to the Premier floor (which houses all of the hotel's rooms with separate showers and tubs) a couple days prior to my arrival...
So it was to my pleasant surprise when I was told at the desk that I had been upgraded further. Having been impressed with the pre-arrival concierge and front office service, I had shifted some reservations away from another Chicago hotel to the Ritz over the upcoming two months, and the hotel was kind enough to reciprocate by placing us in their 'Large Premier One-Bedroom Suite.'
concierge (Melissa in particular) was excellent at getting a couple of tough reservations as well as calling around and coordinating some activities for us. On Sunday morning, I called down for a copy of the Tribune (NYT and WSJ had arrived at the door per my request) and though the hotel was out for the moment, they sent someone out across the street to pick me up and deliver a copy to the room. I have to gripe about being charged for the NYT, and not being told I would be, but in the grand scheme of the service provided it was a small oversight.
We ordered in from the restaurant, Deca, one night, and enjoyed a wonderful classic french meal. The French onion soup and the Beef Bourguignon were as good as I've had anywhere outside of France, and the presentation was excellent--the food was piping hot when it arrived in our room, and we were served at our table by an elegant and gracious waiter.
It was a bit annoying to fight for elevator space and lobby sofas with a seemingly endless series of families with small, loud children, but I'd chalk this up more to the holiday weekend
So it was to my pleasant surprise when I was told at the desk that I had been upgraded further. Having been impressed with the pre-arrival concierge and front office service, I had shifted some reservations away from another Chicago hotel to the Ritz over the upcoming two months, and the hotel was kind enough to reciprocate by placing us in their 'Large Premier One-Bedroom Suite.'
concierge (Melissa in particular) was excellent at getting a couple of tough reservations as well as calling around and coordinating some activities for us. On Sunday morning, I called down for a copy of the Tribune (NYT and WSJ had arrived at the door per my request) and though the hotel was out for the moment, they sent someone out across the street to pick me up and deliver a copy to the room. I have to gripe about being charged for the NYT, and not being told I would be, but in the grand scheme of the service provided it was a small oversight.
We ordered in from the restaurant, Deca, one night, and enjoyed a wonderful classic french meal. The French onion soup and the Beef Bourguignon were as good as I've had anywhere outside of France, and the presentation was excellent--the food was piping hot when it arrived in our room, and we were served at our table by an elegant and gracious waiter.
It was a bit annoying to fight for elevator space and lobby sofas with a seemingly endless series of families with small, loud children, but I'd chalk this up more to the holiday weekend
$250 for 2nd best suite
did you ask about paid upgrade to presidential?
separate showers >
9 - 30th - premier room
4 - 30th - premier exec suite
2 - 24th and 27th - anniversary suite (not premier floor)
1 - 30th - premier one bedroom
1 - 30th - premier one bedroom with kitchen (most likely)
1 - 30th - large premier one bedroom
1 - 25th/26th - presidential (duplex, not premier floor)
premier floor = 16 rooms (+3 other suites with separate shower)
434 rooms / 16 floors = 27 per floor
http://www.fourseasons.com/chicagorc..._reservations/
FS site keeps going downhill. opacity is never a good trend.
Last edited by Kagehitokiri; Jul 6, 2011 at 7:42 am
Jul 5, 2011 | 4:19 pm
#44
Join Date: Jul 2009
Posts: 983
good stuff ^
$250 for 2nd best suite
did you ask about paid upgrade to presidential?
separate showers >
9 - 30th - premier room
4 - 30th - premier exec suite
2 - 24th and 27th - anniversary suite (not premier floor)
1 - 30th - premier one bedroom
1 - 30th - premier one bedroom with kitchen (most likely)
1 - 30th - large premier one bedroom
1 - 25th/26th - presidential (duplex, not premier floor)
premier floor = 16 rooms
434 rooms / 16 floors = 27 per floor
http://www.fourseasons.com/chicagorc..._reservations/
FS site keeps going downhill. opacity is never a good trend.
$250 for 2nd best suite
did you ask about paid upgrade to presidential?
separate showers >
9 - 30th - premier room
4 - 30th - premier exec suite
2 - 24th and 27th - anniversary suite (not premier floor)
1 - 30th - premier one bedroom
1 - 30th - premier one bedroom with kitchen (most likely)
1 - 30th - large premier one bedroom
1 - 25th/26th - presidential (duplex, not premier floor)
premier floor = 16 rooms
434 rooms / 16 floors = 27 per floor
http://www.fourseasons.com/chicagorc..._reservations/
FS site keeps going downhill. opacity is never a good trend.
I certainly can't complain. The attitude I discerned was that the hotel is more concerned with keeping guests satisfied than maximizing every last sniff of revenue in the short-term. In other words, a greater flexibility to give generous upgrades.
In the future though, I would recommend booking a Premier room at the ~$500 rate, with the hope that it would upgrade to the Premier exec. suite, which I was told sells for around $900.
Jul 5, 2011 | 4:35 pm
#45
Original Poster
In memoriam
Join Date: Dec 2003
Location: YVR
Programs: Hilton*D, Marriott*LG, Hyatt*G
Posts: 6,267
The Front Office team headed by Pantelis and the Concierge team headed by Jon are two of this properties strengths. The dining at the hotel is very strong and reflects the legacy of former GMs Patrick Ghielmetti and Michele Grosso.
Happy to hear they gave you a generous upgrade -- some friends of mine were staying at the property this past weekend and they too got a quite generous upgrade from what I hear.
Happy to hear they gave you a generous upgrade -- some friends of mine were staying at the property this past weekend and they too got a quite generous upgrade from what I hear.