The Hotel Adagio in San Francisco has completed renovations of the property, which was originally built in 1929.
The hotel’s 171 guestrooms and suites have new, bold colors, as do the public spaces.
Designer Barbara Parker of Parker Torres drew inspiration from the surrounding theater district.
The guestrooms and suites have a contemporary design with rich woods and vibrant colors. The 875-sq-ft (81-sq-m) Samuel Suite has a full bedroom, separate living room with a decorative fireplace, and a dining table that seats six.
In the lobby, Parker and her team removed curtains that had obscured large, sculpted windows with Moorish influence. A design inspired by the original carved wood doors at the hotel’s entrance appears throughout the property. The lobby level features high-contrast finishes and pops of orange and cranberry.
The renovation also added a new restaurant and lounge called The Mortimer.
The menu at The Mortimer includes a center-cut filet mignon with potato purée, Chinese long beans, lobster butter and Zinfandel syrup; and Wagyu sliders with caramelized onion, garlic aïoli, chipotle cheddar and fresh pickles. In addition to wine and craft beers, The Mortimer serves cocktails such as the Blood Orange Bourbon Sour with fresh lime, sugar, egg white and blood orange bitters; La Bella Vita, a blend of basil-infused vodka, coconut water, Champagne grapes, agave nectar and fresh lime; and punch bowls like The Phantom’s Blackberry, made with infused brandy, almond syrup, snap liquor, fresh orange and Champagne.
The Marquee, a semi-private room adjacent to The Mortimer, plays up the theater connection with a black-and-white mural of historic photography. The décor also includes metallic leather wall coverings and a circular settee.
The Green Room serves breakfast from an open kitchen.
Meeting and event space at Hotel Adagio has been expanded to 5,500 sq ft (511 sq m).
Chesapeake Lodging Trust owns Hotel Adagio, which is managed by Evolution Hospitality.