A $50 million makeover helps to solidify the Greenbrier’s status as a world-class, luxury resort, while enhanced dining and entertainment options cater to the discriminating traveler.
By Jack Houvouras & Jessica G. Farner
HQ 62 | SUMMER 2007
How do you improve upon perfection? That is a question that many of the guests of the world-renowned Greenbrier Resort in White Sulphur Springs, W.Va. asked when they first learned that the hotel was shutting down for three months at the beginning of 2007 for major renovations. However, when the hotel re-opened its door again for the spring season, the answers abound. The new-look Greenbrier carefully incorporated an array of modern amenities while preserving a heritage and timeless elegance that has spanned some 230 years.
“The improvements will position The Greenbrier as an industry leader in the luxury resort market,” says Lynn Swann, manager of public relations at resort. “A new era is dawning at The Greenbrier. We are excited about this new chapter in our history and our ongoing efforts to make this America’s greatest resort.”
Covering 6,500 acres of flourishing landscape in West Virginia’s Allegheny Mountains, The Greenbrier is an award-winning resort that has been offering a lavish yet welcoming home to its guests since 1778. This National Historic Landmark, reopened to guests April 2 following a $50 million makeover, its most significant renovation project since the end of World War II.
The Greenbrier is a founding member of the Historic Hotels of America, proudly hosting dignitaries and guests for more than 200 years; however, architects and designers have worked tirelessly to ensure the resort is able to boast the latest in both accommodations and technology.
Sixty-three guest rooms in the central portion of The Greenbrier’s main building were subject to extensive renovations, including the creation of marble bathrooms, which feature soaking tubs as well as walk-in showers. New furniture and executive-style desks with larger workspaces also were added during the resort’s three-month hiatus to enhance the functionality of the guest rooms.
Each of The Greenbrier’s 721 guest rooms has been furnished with new bedding and linens. In addition, all guest rooms have been equipped with large, plasma-screen televisions and electronic, key-card locks. Wireless Internet access is available throughout the resort, which also offers improved cell phone coverage. Guest corridors in the main building also have been upgraded with improved lighting and new wall coverings.
The décor, under the direction of Carleton Varney, is a contemporary twist on the Draper look, with patterned fabrics and wallpapers in softer tones. Dorothy Draper is the designer who gave The Greenbrier its famed décor during its 1948 renovation. Varney is Draper’s former protégé and the president of Dorothy Draper & Company.
The bathrooms have been reconfigured to allow for a separate water closet, walk-in shower and luxurious soaking tub. Marble and granite floors, marble vanities and phones in the bathroom put them on par with some of the finest baths in the world.
A key component of The Greenbrier’s multi-million dollar renovation is the debut of a new restaurant, Hemisphere, and a new lounge, 38°80. Both opened July 24, and their arrival denoted a departure from the traditional Greenbrier dining experience. Under the direction of Chef de Cuisine Michael Voltaggio, Hemisphere is a cutting-edge restaurant featuring globally inspired cuisine in a tasting menu format, paired with wine or cocktail flights.
38°80 is a unique lounge serving an eclectic menu of cocktails, all reflecting the venue’s vibrant and theatrical setting. With no tie required, both Hemisphere and 38°80 are scenes where guests can relax and enjoy the modern Greenbrier experience.
Located in the former Old White Lounge area, Hemisphere guests can expect introductions to new tastes and textures paired with the finest meats, poultry, produce and seafood from around the globe. Serving dinner five nights a week, Hemisphere offers a seven-course menu as well as a daily vegetarian tasting menu. The restaurant can cater to as many as 100 guests per evening; however, for a more intimate experience, diners may select the eight-person chef’s table or the 10-person private dining room.
Voltaggio’s tasting menus include dishes like Jameson Farm Lamb with Madras Curry, Coffee-Cardamom Soil Stuffed Palm Heart and Bamboo Rice as well as Sea Scallops with Sea Urchin, Sea Sponge, Seaweed, Magnified Caviar, Lime and Vanilla. A chocolate tasting featuring the finest chocolates from around the world tops off Hemisphere’s global experience, along with the indulgence-laden dessert menu overseen by Pastry Chef Frederic Monti.
The beverage offerings, pairings and presentations at Hemisphere involve wine flights as well as unique and classic cocktails. The resort’s Master Sommelier, Barbara Werley, one of only 13 women in the United States to garner this prestigious title, is crafting Hemisphere’s wine list, which boasts 100 to 150 assorted wines from countries around the world.
To read the rest of “The New Greenbrier,” please visit the Back Issues page of our website to purchase this issue of the Huntington Quarterly.
