Friday May 17th, 2013 - 12:27AM
BURLINGTON, VT—Hotel Vermont opened here at 41 Cherry St. The newly constructed hotel is named for the original Hotel Vermont, which first welcomed guests on the corner of Main and St. Paul Streets 100 years ago.
Smith Buckley Architects and TruexCullins Interiors created an "authentic Vermont experience," from featuring a wood-burning hearth and the aroma of steamed cider in the lobby to custom Johnson Woolen Mills blankets in the guestrooms.
"Building in Vermont means crafting quality materials with integrity," said TruexCullins principal, Kim Deetjen. "Hotel Vermont evokes a true Vermont experience showcasing resources such as locally crafted furniture pieces in the lobby and in Juniper (the hotel's bar and restaurant), stone countertops with Vermont marble, granite and flooring made from local shells and reclaimed antique oak."
Stepping outside at the hotel's bar and restaurant, a granite terrace with open hearth and soft seating overlooks the scenery of Lake Champlain and the Adirondack Mountains. Hotel Vermont offers 2,000 sq. ft. of green roof space, not including the 7,500-sq.-ft Harbor Terrace green roof showcasing locally based sculptor Richard Erdman's bronze, "Form Reclining."
Hotel Vermont features four meeting rooms, two of which showcase Lake Champlain views, totaling 1,100 sq. ft. of space for meetings and receptions for up to 80 guests.
"This project is a first for Burlington, and has garnered a lot of local interest, support and regional attention," said Hans van Wees, general manager of Hotel Vermont. "We are bringing an independent, luxury hotel to this city so travelers can more comfortably enjoy our community and locals can feel at home to gather here, especially at Juniper and at the newest outpost of Hen of the Wood (restaurant). We have made a considerable promise by naming the property Hotel Vermont, and we plan to deliver."
Opening this summer, Hen of the Wood Restaurant will debut its second outlet at Hotel Vermont. It will feature farm-to-table cuisine and service standards of Chef Eric Warnstedt, a 2011 and 2012 James Beard Foundation's "Best Chef Northeast" finalist.