Rosewood Hotel Georgia in Vancouver has reopened following a five-month renovation to unveil refreshed culinary concepts and accommodations, alongside a new F&B option, The Georgia Bar. First opened in 1927 as Hotel Georgia, the property was last renovated in 2011 when it was introduced as Rosewood Hotel Georgia.
The hotel tapped New York-based Lillian Wu Studio for the redesign of its 156 rooms and suites, while Vancouver-based design firm Ste. Marie Studio redesigned the hotel’s public spaces, including the lobby and culinary concepts. The newly refreshed bi-level 1927 Lounge continues to offer fine dining and artisanal cocktails; open for guests and locals alike, the 1927 Lounge hosts live performances from R&B, jazz and soul artists on select nights. The space also houses a piano, which serves as an accompaniment for performances that can be enjoyed from both 1927 as well as The Georgia Bar, the hotel’s new mixology-focused concept. Its signature cocktail menu includes odes to the property’s heritage, complemented by a range of light bites.
(Photo by Rosewood Hotel Georgia)
Following the property’s initial reopening, Reflections Terrace will be relaunched in the second half of 2024 as a year-round dining destination. Upon its debut, Reflections will sport a biophilic design and a new, fully retractable roof.
Located in a space beneath the hotel, the newly opened Prophecy is a new F&B concept that has a cocktail menu inspired by writers, poets, musicians and artists. Shareable plates are tailored to various tastes, and range from familiar favorites to seafood selections.
Rosewood Hotel Georgia has also introduced its bookable “Master Class” series led by the property’s food and beverage team. Guests will visit Vancouver’s Granville Market to select locally sourced, hyperseasonal ingredients that they will then craft into both a signature dish and paired cocktail. Constantly shifting based on which Pacific Northwest delicacies are in prime harvest, the series offers an immersive experience as well as a lesson in sustainable and hyperlocal cuisine.
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