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Such a lovely place, Plenty of room at Hotel Honeybee Hotel, Any time of year, You can find it here ... You can check-out any time you like ... And unlike in The Eagles' "Hotel California," here you CAN leave. That's the whole idea.
Recognizing that habitat loss has been a leading cause for the decline in wild bee populations, The Fairmont, Washington, D.C., Georgetown has been supporting honey bee health since 2008 when it installed honeybee hives on its roof.
"A healthy hive has as many as 60,000 bees living in it, and these bees can produce an average of 800 pounds of honey a year," the Fairmont's resident pollinator promoters Donny Parrella and Elizabeth Teuwen explained.
Thanks to a new partnership between Fairmont Hotels & Resorts and Pollinator Partnership, wild mason bees, some of the world's most effective pollinators, can now visit ten new luxurious Fairmont bee hotels around the country. Inspired by local surroundings, here the hotel's design features the Washington Monument. Each little nesting hole holds 8-10 eggs and when fully occupied, the bees close the opening with a waxy door.
"Often we hear people complain that they are afraid when they see a bee in the garden but the reality is that not seeing a bee in a garden is a much scarier proposition," said Laurie Adams, executive director, Pollinator Partnership. "Bee visits are critical to most flowering plants, and vital to healthy ecosystems and agriculture.
To raise further awareness about the importance of bees in American food systems, executive chef Mark Timms has developed special menu items at Juniper with ingredients that rely on bees for pollination.
For more information on Fairmont's Bee Sustainable initiative and the importance of both honeybees and wild mason bees in the United States visit The Fairmont.
Neapolitan shoulder, half-lined, no fusing, fully canvassed. Four distinguishing suit jacket details I learned from Ezra Paul Lizio-Katzen. "Modern without being aggressive," is how this Portland, Oregon native describes his homegrown, DC-designed high-end line of men's tailored clothing because "In DC, there's seldom anything available between the basic grey suit and the flashy offerings of the international design houses. I think men in DC are interested in wearing hip, modern clothing without going off the deep end."
Inspired at 19 by a summer job at Armani in East Hampton, Ezra spent the next 15 years in men’s clothing before founding his custom clothing company, Ezra Paul in 2010.
Now, with a new location in Dupont Circle, he’s able to give his devoted clientele a place to peruse fabrics fabrics from the finest Italian and UK mills, including Loro Piana, Scabal, Ariston and Holland & Sherry among amny others.
All Ezra Paul outerwear, suits, sport coats, trousers, and neckwear are made in Italy. By visiting Italian mills a couple of times a year, he's able to purchase smaller lots of fabric more economically economically, which allows him to keep his price point down.
"In ready-made, he explains, "all measurements are extrapolated from either neck size (for shirts) or chest size (for suits and sport coats)." So, for customers who need a precise fit, Ezra offers custom options in addition to his ready-to-wear inventory.
Ezra Paul also carries a full line of off the rack shirts as well as custom (all made in the USA) with a dizzying amount of choices.
Incidentally, a Neapolitan shoulder is lighter than the more commonly seen heavily padded shoulder with an almost non-existent pad for better draping, especially in summer weight jackets. Cancass is the piece of fabric, traditionally horsehair, that floats inside the jacker and attached to the lining, rather than the more common standard construction where glue is used to attach the parts of the jacket. A half lining, seldom used because a full lining easily covers shoddy construction.
The 1967 Luigi Moretti-designed hotel complex, made famous by the 1972 break-in of then headquarters of the Democratic National Committee located on its sixth floor, will once again open its doors in June following an extensive $125 million renovation.
The Watergate Hotel with its bold mid-century modern design, has been updated under the ownership of international real estate developer, Euro Capital Properties. The 336 guest rooms include six Diplomat Suites, 24 premier suites and two stately Presidential Suites, as well as 27,000 square feet of meeting and event space, including a brand new ballroom and 10,000 square feet of outdoor terraces overlooking the Potomac River.
The dining room is outfitted with The Watergate Chairs, designed exclusively for the hotel by acclaimed designer Ron Arad to underscore the curvature of the building’s original architecture. Arad says he “was inspired by the circular movements throughout the building and the waves of The Potomac River to develop distinct public spaces which flow seamlessly."
The casual and fine dining spaces are separated by custom banquettes by Italian furniture craftsmen Moroso. In keeping with the lobby motif, the hotel's dining destinations feature warm red and bronze colors and an oversized metal bar where craft cocktails are shaken and stirred.
Diners, which include hotel guests and local residents, will have the luxury of several unique experiences from which to choose: Kingbird restaurant and bar, The Next Whisky Bar, and spectacular Top of the Gate rooftop bar and lounge with 360-degree views of the city.
Euro Capital Properties tapped seasoned Executive Chef Michael Santoro to create menus for the hotel's restaurants, bars, in-room dining, and meeting and event spaces. Signature dishes, which highlight the best of American cuisine with a French twist, include English Pea Velouté with cuttlefish ravioli, Crispy Frog Legs, Roast Foie Gras grilled a la plancha over cherry blossom, and Toasted Rouget in bouillabaisse. Santoro has worked in acclaimed Michelin Star restaurants including London’s The Fat Duck Duck and Mugaritz in Spain, as well as Andaz 5th Avenue in New York and D.C.’s Blue Duck Tavern.
“It is an honor to be working with the iconic Watergate Hotel,” said Executive Chef Michael Santoro. “I am inspired by the hotel’s distinct history and I feel privileged to be reinventing the food and beverage experience for all of The Watergate Hotel's dining venues."