The Williamsburg Hotel in Brooklyn has officially opened its doors.
Located at the corner of Wythe Ave and North 10th St., this eight-story, 150-room Heritage Equity Partners development will open in phases, beginning with its guest rooms and lobby bar. This winter, the Harvey restaurant by Chef Adam Leonti will make its debut followed by a rooftop pool, water tower bar, and the neighborhood’s first grand ballroom.
The Williamsburg Hotel was designed by Michaelis Boyd (Soho House Berlin, Babington House UK) with a nod to the neighborhood’s industrial past by using brick, glass and Corten steel in its construction. The entrance through cascading stairs leads into a bar with an art installation in which street artist Eric Rieger strung thousands of strands of multi-colored yarn to crown the bar. Other design highlights include custom toile-inspired wallpaper designed by Beastie Boy Mike Diamond with quintessential Brooklyn scenes and figures—from a Nathan’s Famous hot dog to a group of Hasidic Jewish men, to the late, great Notorious B.I.G.
Guest rooms have floor-to-ceiling windows with Manhattan, Brooklyn and East River views. Design schemes vary from white-washed timber walls to deep grey distressed finishes with bespoke leather, brass, marble, and textured details. Rooms also incorporate elements like a sitting table doubling as a tray for room service and open-windowed showers to create a loft-like space.
Staff is decked-out in custom uniforms by design duo Ovadia & Sons (the first hotel partnership for the two). The property’s Brooklynized version of Afternoon Tea is led by their in-house Tea Director, and bath amenities are handmade in Brooklyn by the small batch factory Apotheke. The neighborhood’s first hotel branded tuk tuk is complimentary and available for guests in need of rides around town or drop-off at the nearby L or G subway stops.
Harvey, a grain and vegetable-focused restaurant by Chef Adam Leonti, former chef de cuisine at Vetri in Philadelphia, will open next month on the hotel’s lobby level. Building on his recent pop-up, Brooklyn Bread Lab, Chef Leonti will focus on freshly milled grains for pastas, breads and pastries. A special daily selection of local meat and fish will continue the agricultural story seeded at the Lab. Harvey will also provide room service for guests and Leonti will sell to-go flour and bread from the hotel’s bar.
Later this year, a rooftop pool and three distinct bars including a private bar for hotel guests, a subterranean lounge, and a replica water tower bar honoring the block’s historic wooden water tower factory will open. The neighborhood’s first grand ballroom with soaring 30-foot ceilings will accommodate up to 400 guests for events, galas, and weddings.
Preview rates for The Williamsburg Hotel start at $250.