New Orleans: These Croissants Are Not Just Any Croissants at The AC Hotel New Orleans

Yesterday, we gave you a brief look at the first AC Hotel by Marriott to open in the U.S. We’ll have more on the rest of the property and the AC experience next week but we thought we’d leave you with this snapshot of a staple breakfast item at all AC Hotels going forward–croissants.

The buttery, perfectly flaky breakfast pastry is served daily in the AC Kitchen along with other sweet and savory fare, as well as the all-important coffee. (You can get it hot or iced.) But these aren’t any old croissants. The dough was made in France, frozen and shipped to New Orleans. It is near perfection. (Perfection is obviously a croissant made and eaten

HotelChatter –


Sao Miguel: These Are the Two Best Rooms to Book in Ponta Delgada

When you arrive on an island, the first thing that comes to mind is to set up shop as close to the water as possible. This makes complete sense, and it explains why Ponta Delgada’s harbor is the busiest part of the small city. There are a number of hotels to choose from along the waterfront, including what is considered the nicest hotel in town, the Marina Atlantico, but if you want the best room in the city, we recommend you head inland a few blocks.

For the most part, the S?o Miguel Park Hotel is just like any other. In fact, the rooms themselves are nothing to write home about, simply on par

HotelChatter –


These Pop-Up Eco Hotel Rooms are Not Too ‘Shabby’

Welcome to Hotel Shabby Shabby, the name given to a group of 22 individually designed, pop-up hotel rooms that were scattered about Manheim, Germany during the recent Theater der Welt Festival.

These quirky temporary hotel rooms – aka cabins – were available for booking for 17 days and were a popular feature during the festival. No kidding. The event (always a competition when designers are involved) drew submissions from around the world and a select group of designers were then invited to build their shabby designs. No prize was awarded that we know of other than glory.

The rules of the game were that each entrant use recycled materials and that the total cost to create the

HotelChatter –


Maui: Been There Done That on Maui? Check Out These Resort Alternatives

Paia Inn Hotel

On Maui, most of the mega-resorts are concentrated in two areas: Wailea south of Kihei, and in Kapalau and Kaanapali north of Lahaina. This week, as we zoom around Maui, we’ve kept our eyes and ears open for some alternative places to set up shop, boutique properties outside of these main hotel zones that put visitors in small towns around the island. Here are a few to check out if you want to switch things up on your next trip to Maui:

Paia Inn Hotel

The Paia Inn is appropriately located right smack in the middle of downtown Paia, a small, T-shaped town that sports one of the more liberal

HotelChatter –


Las Vegas: The SLS Las Vegas Breaks The Uniform Monotony With These Sleek Looks

In Las Vegas, it used to be that the cocktail waitresses were the only employees in a casino, save for the headliners, who got to wear shiny, sparkly uniforms. But in case you haven’t noticed, Las Vegas, isn’t quite the same city it used to be and at the forefront of the town’s modernization is the SLS Las Vegas with its vast array of nightlife options, encircling a rather small casino floor. Well, small for Vegas anyways.

Indeed, the slot machines and poker tables can be seen as nuisances obstructing your path to Katsuya’s decadent sushi rolls, Umami’s juicy burgers, Jose Andres’ bizarre Bazaar meat presentations and the pulsing beats coming from the LiFE nightclub.

Upstairs, the

HotelChatter –


Keep Up With the Joneses With These Cocktail Trends 2014: Part 2

As Week 2 of HotelChatter Cocktail Week(s) wraps up, here’s our second run-down of some of the things we see going on in the world of hotel bars and bevvies. What do you see goin’ on out there? Let us know in the comments below!

Roll Out the Barrel(aging) –
One trend that is growing stronger this year is in-house barrel-aged and private label spirits. We’re envisioning cask-aged moonshine made in a mad scientist-type laboratory.

Jeff Josenhans at THE US GRANT in San Diego is producing an in-house barrel-aged Chartreuse with Wayne Geiselman, who has a PH D in Food Science. Using complex-sounding reverse engineering, food scientist Wayne created a proprietary blend of

HotelChatter –