Opening a chic restaurant inside a hotel isnt exactly a revelatory idea.
But what about opening a hotel within a restaurant?
Next, a steak house set up shop.
Chef Nicholas Balfe outside his restaurant, Holm, in Somerset.Credit:Ed Reeve/Courtesy of Holm
The tenant after that?
It was a natural evolution, says owner Kyle Brechtel, who grew up in New Orleans.
Overnight guests enter through the restaurant and check in at the host stand.
From left: The counter at Holm; plating dishes at Holm.From left: Ed Reeve/Couttesy of Holm; Ed Schofield/Courtesy of Holm
Great room service is a given, but Brechtel wants to encourage guests to drink or dine downstairs.
Modern-day tavern is really what were going for, he says.
Its kind of the oldest form of lodging.
From left: Josh and Julie Niland, the chef-owners of Saint Peter; dry-aged yellowfin tuna at Saint Peter, in Sydney.Christopher Pearce/Courtesy of Saint Peter
Christopher Pearce/Courtesy of Saint Peter
Other chefs are following suit.
Last year, seven guest rooms were added toHolm,Nicholas Balfes hyper-seasonal restaurant inSomerset, England.
The early-19th-century structure was outfitted with local ceramics and lime-plaster accent walls, plus custom and vintage furniture.
From left: Part of the tasting menu at Holm; the Juniper Bedroom at Holm.From left: Ed Schofield/Courtesy of Holm; Dave Watts/Courtesy of Holm
The three-story building lent itself to a project that was bigger than just a restaurant, Balfe says.
Maybe the best amenity?
Its set within the 19th-century Castell de Sant Julia de Ramisalso home to the distillery for their spirits line.
Copper Vine Wine Pub & Inn, in New Orleans.Jacqueline Marque/Courtesy of Coppervine Wine Pub & Inn
Nobu Hotels:The O.G.
