In the sea of hospitality options lining the Fort Lauderdale strip, Pelican Grand Beach Resort—part of the Noble House Hotels & Resorts portfolio—stands out as a boutique oceanfront hotel blending classic Florida charm with a touch of coastal sophistication.
Offering a stylish seaside retreat overlooking the tranquil Atlantic Ocean, guests are not only drawn to the location of this laid back getaway but also impressive accommodations paired with amenity perfection.
Whether it’s admiring sunrises from their private balconies, indulging in delicious cuisine at the on-site OCEAN2000 restaurant, floating down Fort Lauderdale’s only lazy river, sipping frozen beverages while sunning at its private beach, ocean paddle boarding amidst the waves, indulging at the resort’s old-time ice cream shop, or pampering themselves with personalized spa treatments at the property’s Scandinavian-inspired rooftop spa, visitors have plenty of opportunities for both excitement and relaxation.
The Pelican Grand Beach Resort. Photo courtesy of Pelican Grand.
Pelican Grand certainly offers discerning travelers a memorable escape in the yachting capital of the world, complete with fine dining amid a picturesque waterway, luxe lodgings, and a relaxed atmosphere that keeps guests coming back for more.
A suite at the Pelican Grand Beach Resort. Photo courtesy of Pelican Grand.
With 144 guest rooms and suites overlooking the city and ocean, each has spacious interiors adorned with calming hues, unique artwork and beach-chic furnishings—all exuding a relaxed atmosphere that Florida is renowned for. Situated at the pinnacle of the resort, the 12th floor Sky Suite penthouse is a luxurious sanctuary and the crowning glory of the resort.
A suite at the Pelican Grand Beach Resort. Photo courtesy of Pelican Grand.
It boasts sweeping views from the largest outdoor space in Fort Lauderdale—a 1,100-square-foot balcony equipped with a rooftop shower, sunbathing area, and a state-of-the-art Microsilk Tub with Chromotherapy and Light Therapy.
The lavish penthouse amenities also include a dining area, lush living space, exclusive elevator, a luxurious marble steam shower, and fully stocked Nespresso and wet bar amenities.
To learn more about this sun-drenched South Florida respite, I connected with Pelican Grand Beach Resort General Manager TJ Pierri, who revealed more of the property.
MK: What are a few primary elements that set this the property apart from other comparable options in the area?
TP: Pelican Grand Beach Resort is one of the few hotels in Fort Lauderdale that offers direct access to a private beach. . . . Guests can step directly onto the sand from the hotel, providing a unique and convenient beachfront experience without needing to cross any streets or use shuttles.
The resort also boasts the only lazy river in Fort Lauderdale, along with an oceanfront pool with stunning views of the Atlantic Ocean.
The lazy river at the Pelican Grand Beach Resort. Photo courtesy of Pelican Grand.
Ambiance-wise, Pelican Grand blends seaside elegance with an old Florida grandeur. It offers a timeless elegance and nostalgic ambiance, from the expansive veranda with rocking chairs to the old-fashioned on-site ice cream parlor reminiscent of the 1950s
A verandah at the Pelican Grand Beach Resort. Photo courtesy of Pelican Grand.
MK: Who is your target or ideal clientele?
TP: The ideal target clientele for Pelican Grand Beach Resort in Fort Lauderdale encompasses a diverse range of guests, including families, couples, and solo/leisure travelers, as well as wellness seekers, local residents, meeting and event/wedding planners.
Pelican Grand Beach Resort’s approach to hospitality is centered around creating a distinctive, luxurious, and welcoming environment that caters to the needs and desires of its discerning and varied type of guests.
The lobby of the Pelican Grand Beach Resort. Photo courtesy of Pelican Grand.
MK:What might people not know about the property, but should?
TP: For one, the resort has an old-fashioned ice cream parlor, The Emporium, which is a delightful and nostalgic amenity that offers a variety of ice cream flavors, gelato, sorbet and coffee treats, adding a playful and retro touch to the resort.
The resort also features a rooftop spa that offers a range of wellness and relaxation services. PURE Spa is located on the 11th floor, providing panoramic views of the ocean. The resort’s emphasis on wellness and the tranquil spa environment provides a rejuvenating experience that compliments the beachside relaxation offered by the resort.
To the delight of gastro-travelers, the resort features OCEAN2000, an oceanfront restaurant that offers a culinary experience emphasizing fresh seafood and locally sourced ingredients. It is renowned for its sophisticated dining atmosphere and breathtaking ocean views. Guests can enjoy their meals on the terrace or on the sand dunes, directly overlooking the Atlantic Ocean, enhancing their dining experience with the sound and sight of the waves.
MK: What is your personal favorite aspect of the property?
TP: One of my personal favorite aspects of the Pelican Grand Beach Resort is the combination of its charming, old Florida ambiance with modern amenities and exceptional beachfront access. The resort exudes a nostalgic, relaxed atmosphere that immediately makes guests feel at home. The beachfront location is unbeatable, allowing guests to step out directly onto the pristine sands of Fort Lauderdale Beach.
Additionally, the resort offers a range of activities and amenities, such as the zero-entry pool, a lazy river, and beachside dining at OCEAN2000, which enhance the overall guest experience. The breathtaking ocean views from the rooms and the friendly, attentive staff further contribute to making a stay at the Pelican Grand Beach Resort truly memorable.
OCEAN2000 restaurant outdoor verandah at the Pelican Grand Beach Resort. Photo courtesy of Pelican Grand.
MK:Does the resort offer events that guests can partake in?
TP: Yes, Pelican Grand Beach Resort offers a variety of noteworthy seasonal activities throughout the year, tailored to enhance the guest experience from beach yoga to live music and entertainment and specialty dining events with multi-course meals. For the most up-to-date information on specific events and activities, guests can access the resort’s Pelican Beach Calendar.
MK: What’s ahead for the resort—any particular short- or long-term goals you can share?
TP: Sure, short-term goals include enhancing the guest experience, including continuously updating and refining guest services based on feedback, ensuring every stay is memorable. This includes staff training, updating room amenities, and expanding activity offerings.
Our long-term goals include property upgrades, with plans for renovations and updates that preserve the resort’s historic charm while integrating contemporary comforts and technologies.
Other goals include maintaining and elevating the property image, ensuring consistent high standards in service, cleanliness, and guest interactions to maintain a strong reputation; actively seeking and implementing guest feedback to continually improve and adapt to changing needs and preferences; and continuing to highlight the resort’s unique aspects, such as its beachfront location, historic charm, and exceptional service, in marketing and promotional efforts.
MK: What are the property’s policies regarding sustainability, if any?
TP: Pelican Grand Beach Resort in Fort Lauderdale has implemented several policies and protocols to promote sustainability and reduce its environmental impact. These initiatives often include: energy and water conservation, eco-friendly products to reduce waste and single-plastic use, sustainable ingredient sourcing, plus more. Our Pelican Beach Eco Efforts are listed online so guests can readily access them.
MK: How has technology impacted the guest experience?
TP: By integrating various technological advancements, Pelican Grand Beach Resort has been able to elevate the guest experience, offering greater convenience, personalization, and satisfaction while also improving operational efficiency and sustainability. Some examples of technology include: in-room technology such as smart-room controls, guest messaging services and digital concierge, sustainability efforts, streaming & entertaining services.
MK: What is particularly notable about your on-site restaurant and food and beverage program at large?
TP: Overall, the food and beverage program at Pelican Grand Beach Resort stands out for its dedication to fresh, locally sourced ingredients, its creative and seasonal approach to menu design, and exceptional oceanfront dining ambiance. These elements combine to create a culinary experience that is both sophisticated and deeply connected to the local environment.
The PURE Spa at the Pelican Grand Beach Resort. Photo courtesy of Pelican Grand.
MK: Are there any lesser-known facts about the property?
TP: Until 2024, the resort used to be the site to four small motels. The namesake of the Pelican Grand Beach Resort came from one of the motels that was named Pelican Beach Motel. The frontage road in front of the resort actually used to be A1A. Due to the construction of the resort, and development in the area, A1A had to be moved westward to where it is today.
The true charm of Pelican Grand Beach Resort is apparently rooted in the exceptional team members who bring warmth, dedication, and a personal touch to every guest experience.
“From the front desk to housekeeping, from the kitchen to the concierge, each staff member embodies a commitment to hospitality that transforms a stay into a cherished memory,” Pierri says. “Their genuine care, attention to detail, and passion for service ensure that every guest feels welcomed and valued, making the Pelican Grand Beach Resort not just a beautiful place to stay, but a truly extraordinary destination.”
Having recently visited the property on an escape of my own, I can attest that it’s the people behind the scenes who elevate the resort beyond its stunning location and luxurious amenities, creating a heartfelt and unforgettable atmosphere that makes Pelican Grand Beach Resort a true standout in the Sunshine State.
The author of this article received complimentary services at this resort, but as always, we are dedicated to providing an unbiased assessment of our experiences.
Experiencing anxiety or fear of flying, known as aviophobia, is a common challenge for many adults, especially following recent air travel accidents that can heighten concerns about flight safety. It’s important to recognize that while these incidents are tragic, air travel remains one of the safest modes of transportation.
Flight anxiety can manifest in various ways, from mild unease to intense panic attacks. Common triggers include the fear of heights, claustrophobia, concerns about turbulence, or the lack of control during the flight. Recognizing these triggers is the first step toward managing and overcoming the fear.
Several factors contribute to flight anxiety:
Lack of Control: Unlike driving, where we’re in the driver’s seat, flying places us in the hands of pilots and technology, leading to feelings of helplessness.
Media Exposure: Aviation accidents, though rare, receive extensive media coverage, amplifying our perception of their frequency and danger. High-profile aviation incidents can intensify existing fears or even spark new anxieties. The vivid imagery and stories associated with such events make them linger in our minds, overshadowing the fact that air travel remains exceptionally safe.
Fear of Heights and Enclosed Spaces: For some, the combination of altitude and confined aircraft cabins can trigger deep-seated fears.
Airport. Photo by Shineanucha.
Coping Mechanisms and Calming Strategies
Managing flight anxiety involves both pre-flight preparation and in-flight techniques:
Educate Yourself About Aviation Safety: Understanding the mechanics of flying, rigorous safety standards, and the rarity of aviation accidents can help demystify the experience and alleviate fears. For instance, the odds of a U.S. citizen dying in a plane crash are approximately one in 11 million.
Limit Media Consumption: Avoiding crash-related news or documentaries can prevent unnecessary anxiety.
Stay Engaged: Bring along books, movies, or puzzles to distract your mind and keep anxiety at bay.
Practice Relaxation Techniques: Engaging in deep breathing exercises, progressive muscle relaxation, or mindfulness meditation can help calm the nervous system before and during the flight. These techniques can be particularly effective when practiced regularly and during flights.
Gradual Exposure: Start by familiarizing yourself with the airport environment without the intention to fly. Observing planes take off and land can desensitize you to the sights and sounds associated with flying. Gradually, consider sitting in an aircraft on the ground to become accustomed to the space, if you can arrange such an opportunity.
Airplane in airport. Photo by cegoh.
Consider Professional Help: In some cases, consulting with a mental health professional or a counselor specializing in anxiety disorders can provide tailored coping strategies. They can offer support and guidance to help you manage and eventually overcome your fear of flying.
If your fear is overwhelming, therapies like cognitive-behavioral therapy (CBT) or exposure therapy have proven effective. These therapeutic approaches can help you identify and challenge irrational thoughts related to flying. Working with a licensed therapist can provide personalized strategies to reframe negative thought patterns.
Get Other Support: Organizations like Dial a Pilot’s No Fear Flight Club offer support and practical advice for managing flight anxiety.
Avoid Self-Medicating: While it might be tempting to use alcohol or other substances to cope, these can exacerbate anxiety and interfere with your ability to manage fear effectively.
Prepare for the Flight: Establish a pre-flight routine that includes relaxation exercises, listening to calming music, or reading a favorite book. Having a set routine can provide a sense of control and comfort.
Focus on the Present: During the flight, engage in activities that distract you, such as reading, listening to music, or watching movies. Keeping your mind occupied can reduce the focus on anxious thoughts.
Remember, overcoming flight anxiety is a gradual process. Be patient with yourself, and celebrate small victories along the way. With the right strategies and support, it’s entirely possible to manage and even overcome the fear of flying.
The interior of an airplane. (Stock photo).
Talking to Kids About Flight Anxiety
Talking to kids about tragic events like the recent airline accidents can feel overwhelming, especially if their parents travel often. The key is to be honest, reassuring, and open to their emotions. Here are some ways to approach the conversation:
Start with What They Know: Ask, “Have you heard about the plane crash?” or “How are you feeling about what happened?” This helps you understand what they’ve already heard and what’s on their mind.
Keep Explanations Simple and Age-Appropriate: For young kids, you might say, “A plane had an accident, and some people got hurt. It’s very sad, but a lot of people are helping the families right now.” Older kids might want more details, but focus on facts without overwhelming them.
Give Them a sense of Control: When the world feels scary, little choices like picking out their clothes or choosing a bedtime story can help kids feel safer.
Reassure Them that Flying is Still Safe: It’s normal for kids to worry, especially if a parent travels for work. Remind them that plane crashes are very rare, and pilots, mechanics, and air traffic controllers work hard to keep flights safe.
Let Them Express Their Feelings: Kids might feel scared, sad, or even confused. Let them know whatever they’re feeling is okay. You can say, “It makes sense that this feels scary. I’m here if you want to talk about it.” At the end of the day, most kids just want to feel safe and heard. By keeping the conversation open, reassuring them, and focusing on what’s in their control, you can help them process scary news in a healthy way.
Regent Seven Seas Cruises, widely regarded as the epitome of luxury ocean travel, recently celebrated the grand reveal of its latest jewel: Seven Seas Grandeur, “A Heritage of Perfection.” Described by Harry Sommer, President and CEO of Norwegian Cruise Line Holdings Ltd., as “breathtaking,” to which I can attest, having sailed on this spectacular ship, it stands as a testament to refined style, matchless elegance, and captivating beauty.
Designed by the award-winning Studio, DADO, and constructed by premier shipbuilder Fincantieri in Ancona, Italy, the ship is a masterpiece that embodies luxury travel at sea.
Prior to the first sailing, Sommer said, “Seven Seas Grandeur is the most anticipated new luxury ship to set sail this year, an achievement made possible through the combined craftsmanship and exquisite eye for design excellence by Studio DADO and Fincantieri, who together with our team at Regent, have delivered a truly remarkable work of art.”
“Each feature of this ship is more jaw-dropping than the last, from the world-class collection of art and tantalizing epicurean experiences, to the lavishly designed suites, restaurants, bars, and lounges. Seven Seas Grandeur sets a new standard for service and comfort in the travel industry, and we are delighted to present this incredible new ship to discerning travelers as they explore the world with Regent,” he continued.
Regent Seven Seas Grandeur Suite. Photo courtesy of Regent.
The maiden season of Seven Seas Grandeur, under the command of Captain Luciano Montesanto, treated guests to Caribbean exploration, two transits of the Panama Canal, as well as an itinerary sailing the U.S. Eastern Seaboard. The inaugural season sailed back across the Atlantic from New York to Barcelona in March of last year to explore the Mediterranean in summer 2024.
Seven Seas Grandeur witnessed the colors of fall in Canada and New England in September and October, then finally culminated a luxurious year of travel by exploring more of the Caribbean to close out 2024.
Regent Seven Seas Grandeur Penthouse living room. Photo courtesy of Regent.
With a gross tonnage of 55,500, a crew of 548 staff, and a capacity for only 746 guests, the ship has one of the highest space- and staff-to-guest ratios in the industry, ensuring guest needs and wants are swiftly attended to.
As with all Regent Seven Seas Cruises, unlimited complimentary shore excursions are available in every port, making it the only truly all-inclusive cruise line. Voyage fares also include round-trip business-class air on intercontinental flights from the U.S. and Canada.
Regent Seven Seas Grandeur Superior stateroom. Photo courtesy of Regent.
The ship boasts 15 accommodation categories ranging between 307 square feet to more than 4,443 square feet with online virtual tours of each available. This includes the lavish $11,000-a-night Regent Suite, contemporary Distinctive Suites, and beautifully appointed Spacious Suites that are all designed to evoke an elevated, residential feel.
It features gourmet cuisine in a range of specialty restaurants and al-fresco dining venues, fine wines and spirits, entertainment, unlimited internet access, free valet laundry, gratuities, ground transfers, and one-night pre-cruise hotel packages for guests staying in concierge-level suites and higher.
Regent Seven Seas Grandeur Prime 7 Restaurant. Photo courtesy of Regent.
The ship’s dining experiences offer guests an unrivaled culinary journey, including its five specialty restaurants with 130 new dishes created exclusively for Seven Seas Grandeur. In addition, the culinary experience is enhanced with reimagined designs for signature restaurants Compass Rose, Prime 7, Chartreuse, and La Veranda.
Regent Seven Seas Grandeur Pacific Rim Restaurant. Photo courtesy of Regent.
For guests looking to broaden their culinary skills, the ship’s Culinary Arts Kitchen offers hands-on classes, special demonstrations, and more in a professional-grade culinary teaching facility led by highly experienced chefs. A wide curriculum of classes are inspired by the global destinations explored by the entire Regent fleet and include lessons in French food and wine, the meat and seafood of New Zealand, and tastes of the Pacific Northwest.
Regent Seven Seas Grandeur Compass Rose Restaurant. Photo courtesy of Regent.
Guests can also indulge in four new extraordinary productions: Pasión, Ignite the Night, Marauder’s Ball, and ICONS. These shows feature world-class performers, breathtaking choreography, and the flair of Grammy Award winners and acclaimed Broadway directors, all promising unforgettable moments on board.
The ship’s Serene Spa & Wellness experience takes luxury to the next level, offering exclusive spa treatments with indulgent options, such as an amber and quartz crystal bed and a Zero Gravity Wellness Massage.
Regent Seven Seas Grandeur Deluxe Veranda Suite. Photo courtesy of Regent.
Seven Seas Grandeur is even home to a 1,600-piece art collection, featuring a custom-designed masterpiece – Journey in Jewels, which is the first Fabergé Egg to permanently reside at sea. The ship has Regent’s first digital art tour, Art Experience, accessible through the new Regent Mobile App. Notable works include pieces by Picasso, a custom-made bronze and hand-cast glass Bonsai Cherry Tree sculpture, and “The Enchanted Tree,” a 40-foot-tall, handwoven tapestry by renowned Brazilian artist Walter Goldfarb.
As Regent Seven Seas Cruises celebrates 30 years, the Seven Seas Grandeur experience has emerged as the epitome of the cruise line’s commitment to extreme luxury.
Some or all of the accommodations, experiences, and services detailed in this article may have been provided or arranged at no cost to accommodate this review, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.
Perfectly Aged or Time to Pitch It? Master Sommelier shares insights about storage, aging, and spoilage
There’s nothing quite as disappointing as opening a bottle of wine, only to be met with an off-putting smell or a strange sour or sharp vinegar taste. Whether you’re a casual wine drinker or a seasoned collector, understanding how and why wines transition into something that’s not drinkable can help you avoid the disappointment of spoiled bottles … and wasted money.
While some wines are meant to age gracefully, others can quickly deteriorate if stored improperly or exposed to certain conditions. From oxidation and heat damage to cork taint and bacterial spoilage, several factors can turn a once-enjoyable bottle into an undrinkable disappointment.
But how can you tell the difference between a perfectly aged vintage and a wine that’s past its prime? Luckily, there are clear signs to look for, as well as storage techniques that can help keep your wine fresh for as long as possible.
“The good news is that wine does not spoil, but it does degrade over time,” says Matthew Cocks, DipWSET—a vinicultural expert with the “VinoVoss AI Sommelier” smartphone appand web-based semantic wine search and recommendation system.
“The air starts this process, and heat controls the speed. You can’t stop it from happening, but you can slow it down. The most important factor is temperature. Not all wines will transform at the same rate. Interestingly, the less you want to share a wine, the longer it seems to last. If you remember nothing else, remember these things: keep it sealed and keep it cool.”
The wine cellar at Park Hotel Vossevangen. Photo by Sebastian Price.
Matthew details what causes wine to spoil, the telltale signs of a bad bottle, and expert tips to ensure every sip is as it should be.
Q: Is wine safe to drink as it ages?
MC: As a beverage, wine is naturally acidic and alcoholic, which makes it inhospitable to harmful bacteria. Potentially dangerous organisms cannot survive in the levels of acid and alcohol found in wine. Additionally, many wines, especially those shipped in bulk containers or made with residual sugar, undergo filtration that removes microbes. As a result, wine always remains safe to drink, no matter how long it has been stored.
However, wine does not always remain enjoyable to drink because it is a perishable product with a life cycle. Wine moves irreversibly through the stages of youth, maturity, old age, and decay with the passage of time. This transformation initially offers the drinker more charm, then progressively less, and eventually none.
Q: How does wine change over time?
MC: Over time, the compounds that give the wine its smell and taste can evaporate or break down. This makes the aromas and flavors seem less vibrant as they fade away. A wine’s structural elements, such as acids and tannins, also degrade or precipitate out of solution in lockstep with the changes to aroma and flavor. At the endpoint, wine simply becomes a solution of vinegar in water. This transformation is driven by oxidation and heavily influenced by temperature.
Oxidation, caused by exposure to oxygen in the air, drives the changes in the aromas and flavor of wine. In its youth, no oxidation has occurred, and wine is fruity but simple. As it matures, some oxidation takes place, and the aromas and flavors from this oxidation mix with the remaining youthful fruit to create complexity. This is when the wine reaches its drinking peak.
In old age, the youthful fruit is gone, and only oxidative notes remain. The wine becomes simple again but in a different way. Since we mostly drink youthful wines, people tend to find wines in this state less enjoyable. At the point of decay, oxidation dominates completely, and all sense of balance is lost as the wine turns to vinegar, reaching its transformative endpoint.
The transformation wine undergoes is a complex series of biochemical reactions. Heat accelerates these reactions, making the aging process significantly more rapid above 55°F. Conversely, lower temperatures slow the rate of change. Keeping wine at 40°F will delay its transformation and extend its drinkable life. However, nothing can halt this process entirely.
Q: How should wine be stored to maximize its shelf life?
When you buy wine, it comes in a sealed package designed to preserve its intended condition. To ensure a wine achieves its maximum shelf life, you only need to do two things: first, keep the wine sealed, and second, store it at a stable temperature that prevents heat expansion from breaking the seal.
Keeping wine at around 55°F is ideal. Storing it at 60°F is acceptable for a year or two, but keeping it at 75°F for even 24 hours risks breaking the cork seal. Knowing how to maximize a wine’s shelf life is one thing. Understanding what a wine’s shelf life is to begin with is another.
Wine rack. Photo by Na2xa.
Q: How Long can a bottle of wine last?
MC: Not all wines are intended to have the same lifespan. A rough estimate of a wine’s aging potential can be made by considering its density of flavor and structure.
Flavor density is the combination of how pronounced a flavor is, along with its texture on the palate. To illustrate this, consider chocolate mousse, chocolate ganache, and couverture chocolate. All three are chocolate-flavored but show increasing intensity. Mousse is light and airy, ganache is denser and gooey, while couverture chocolate is firm and profound. Similarly, in wine, a greater intensity of flavor and structure suggests a longer potential lifespan.
Wine structure is defined by its acidity, alcohol, sweetness, and tannin. A high level of one of these extends a wine’s potential lifespan, while a high level of all four extends it significantly. The structure provides the framework that supports a wine’s concentrated aromas and flavors, allowing them to develop and evolve over time.
Tasting a wine is the best way to understand its structure. Over time, one notices that wines from a certain region or producer tend to have a quality range and potential lifespan in common.
When in Doubt, Drink It Younger
“When uncertain, it’s always better to drink a wine younger rather than risk it becoming too old to enjoy,” Matthew notes. Wine cannot be consumed too young, but it can certainly be consumed too old. If you can’t keep a bottle sealed, then at least keep it covered and store it in a cool place rather than a warm one.”
These small steps will help ensure you get the best possible experience from every bottle.
Few things are worth rising at 4:00 a.m. to see. Perhaps a full lunar eclipse or Halley’s Comet, but a hot air balloon ride over the fairy chimneys of Cappadocia also definitely qualifies!
Cappadocia is a region at the center of Asia Minor known as Turkish Anatolia that is renowned for its distinctive and mystical topography. The spectacular landscape was created by three now-extinct volcanoes that triangulate the Nevşehir plateau.
Cappadocia balloons at sunrise. Photo by Manos Angelakis.
Erciyes in the east is the highest at close to 13,000 feet, then Hasandağ in the southwest at almost 11,000 feet, and finally Güllüdağ in the northwest at a modest 7,000 feet. Millions of years ago, all three volcanoes were actively spewing volumes of volcanic ash, mud, and lava over the area, blanketing the ground with mountains of debris.
Wind and water slowly sculpted the soft porous volcanic pumice into elongated shapes, cones, and pillars, while leaving the harder lava (basalt) rocks balancing precariously on top of the formations. The process continues to this day, and you can see new fairy chimneys being shaped while ancient ones ever-so-slowly crumble away.
Cappadocia balloons over the fairy chimneys. Photo by Manos Angelakis.
The name “fairy chimney” was given to the conical stones by early settlers to the area who believed otherworldly spirits had a hand in creating the outlandish monuments. They heard strange noises coming from the formations and believed spirits not only created but also inhabited the stones and that when the wind whistled through the porous rock, they could hear the fairies trying to communicate.
The spirits were believed to be benevolent, and eventually, families carved homes in the formations to be close to the friendly fairies.
Due to the unique nature of the terrain, hot air balloon rides in Cappadocia are big business, and by the time we arrived at the lift site way before sunrise, dozens of balloons were in various stages of ascension almost as far as the eye could see in the pre-dawn light.
Cappadocia balloons ready for takeoff. Photo by Manos Angelakis.
Our balloon company was Ürgüp Balloons, which deposited us close to our brightly colored balloon with alternating stripes of blue, red, yellow, purple, and green. Our magical carpet ride was in the final stages of inflation, and our 10-person group was warmly greeted by Captain Ersoy Ugar, a certified flier with many years of ballooning experience.
Several brawny handlers were attached to each balloon, and with remarkable patience and grace, they assisted us in climbing aboard the small basket. Captain Ersoy briefed us on the important and very necessary protocol regarding positioning ourselves for landing, and with a blast of the burners, we intrepid adventurers were smoothly lifted off the earth to greet the rising sun.
Cappadocia balloons over the fairy chimneys. Photo by Manos Angelakis.
The weather had been cool and overcast every morning for weeks, but this day, Mother Nature smiled on us. The morning sun arose with the balloons, making us part of an awesome cosmic spectacle. At first, there was little wind, and we seemed to hang suspended and silently in space like a bird floating on a current of air.
After a few moments of balancing between heaven and earth, a breeze caught the balloon, and we began to move toward the stone formations stoically awaiting our visit. And visit them we did!
A “fairy chimney” of Cappadocia. Photo by Manos Angelakis.
We got so close to some of the fairy chimneys that it was easy to reach out and touch them from our perch in the sky. There were dozens of balloons in the air. At times, it seemed as if we would bounce off each other. Sometimes, we were above other balloons and other times, we were below. But all the while, Captan Ersoy kept in touch with the other captains via walkie-talkies to ensure the safety of all the balloons and their precious cargo.
Cappadocia is a wonderland, and it isn’t hard to buy into the ancient fable of the fairies when you first come across this magical landscape. We happened to be there in the spring, which is an exceptionally lovely time to visit. During this season, the normally dry landscape is softened by the profusion of wild flowers and trees, showering the sandy-colored countryside with patches of lilac, gold, pink, and orange.
Özkan Güleç, the owner of Peerless Travel, playing the Bağlama Saz. Photo by Manos Angelakis.
We were also fortunate to be escorted through the area by Özkan Güleç, the owner of Peerless Travel, and an outstanding Bağlama Saz player. He was an expert on his home region of Cappadocia. Visiting this extraordinary place with a native (and happily, an English-speaking one) was indeed a rare treat and one that will live with me for many, many moons.
As a food and wine writer, I get to try numerous wines and spirits each month from different parts of the world. Their prices might range from $5 per bottle retail to $600 and more.
A number of years back, while attending a Burgundy wine auction, I even got to taste an 85-year old $4,700 magnum from a famous French chateau purchased by a friend!
Cheese, fruit, and wine. Photo by Manos Angelakis.
The results of tastings are always interesting. I finally realized, for example, that the wine’s price doesn’t seem to have any relationship to the quality. I recently had a red wine that costs hundreds of dollars per bottle, and it was awful. In the same tasting, I had a $10 retail bottle of white wine that was scrumptious and refreshing! So, you can’t really tell how good a wine is going to be based solely on its price.
The latest batch of wines I tasted include red and white wines from Italy, Portugal, Spanish Catalonia, and Greece, as well as a Champagne and a couple of Proseccos.
I’ll start with the Italian wines:
Mai Dire Mai. Photo courtesy of company.
The first was a Valpolicella Superiore imported by Pasqua USA. It was from the 2015 vintage and is called Mai Dire Mai from Vigneti e Cantine a Verona, Pasqua.
The wine is opulent. It has great concentration and structure with power and finesse. It’s loaded with layers of fruit, especially dried cherries, sundried figs and plums, and hints of cedar, cocoa, cloves, and leather. The tannins are firm and silky, and it’s very well-balanced with a long, lingering finish. It was excellent paired with an oven-roasted, garlicky piglet shoulder. In my estimation, it’s a very good wine.
Duca di Salaparuta Lavico-Bianco. Photo courtesy of the company.
Also from Italy – a Sicilian white. I received a bottle of Lavico 2023 from the vineyards of Duca di Salaparuta, which are located on the Etna slopes. The volcanic soil gave us a bright straw-yellow wine from Carricante grapes with good minerality.
The wine is elegant with an intense nose. Peach, melon, citrus, exotic fruits, and hints of white flowers dominate the palate. That bottle also had very good acidity, which made it very food-friendly. A well-priced, exceptional wine, it could be an excellent foil to fish and seafood dishes, especially charcoal-grilled octopus, squid, or cuttlefish.
Riunite Lambrusco. Photo courtesy of the company.
The final Italian bottle was a Lambrusco from the well-known Riunite group of grape-growers that first brought international attention to this humble but refreshing wine. This is a lively, unpretentious red semi-sparkler that has been produced in Emilia-Romagna by the group since the early 1950s.
It’s low alcohol – usually under 11% ABV – but my sample was an even lower 8% ABV. It’s a rather inexpensive but tasty and fruity libation – sweet and easy on the palate and very aromatic. It’s a “frizzante” wine, not as bubbly as a Prosecco or Champagne.
I always pair it with a light dessert, such as strawberry shortcake with ladyfingers or a lemon meringue. I had my recent bottle with a dinner of tuna fish and bowtie pasta (farfalle) casserole in a creamy mushroom sauce. Even though a Lambrusco is usually considered a mediocre wine not to be drunk with “serious” cuisine, paired with the tuna dish, it was quite exceptional!
Marquês de Borba Colheita. Photo courtesy of the company.
From Portugal’s Alentejo D.O., I sampled a 2020 bottle of white wine from Joao Portugal Ramos Vinhos called Marquês de Borba Colheita. During a press trip a number of years ago, I visited the winery and was very impressed by the high quality of the wines they produce.
This very tasty bottle retails near me for surprisingly under $10. A few of their top red wines that are of very limited production and are sold only in Europe are selling for over €85 per bottle.
The wine I tasted is made as a blend of native Portuguese grapes – Arinto, Antão Vaz, and Viognier, an international grape. It’s a bright and crispy white with fruity flavors dominated by apple, lemon, and a hint of peach.
The grapes are harvested early in the morning to preserve freshness and then cooled before pressing. Fermentation takes place in stainless steel to retain the freshness. The wine has well-balanced acidity with a long finish. It can be drunk as an aperitif or to accompany fish dishes and salads. I thought of this bottle as a perfect pairing for the charcoal-grilled branzino it accompanied.
Herdade da Torre de Palma. Photo courtesy of company.
Another white from Alentejo was a blend of two grapes – the indigenous Arinto and Alvarinho (Albariño), a grape that grows throughout the Iberian Peninsula. It’s named Herdade da Torre de Palma 2021.
It had good acidity with lots of citric aromas of bitter orange and grapefruit, along with some jasmine, which is surprisingly present on the nose. It was ready to drink immediately, and the acidity was enough to make it good with the fatty roasted pork shoulder it was paired with.
Esporao Monte Velho Reserva. Photo courtesy of company.
Also from Portugal’s Alentejo, I tasted a ruby-red from Esporão called Monte Velho Tinto 2022 Reserva. It showed red fruits, red berries, and black plums with hints of spice, complemented by delicate notes of oak aging. Though it’s quite inexpensive, the wine pairs well with hearty dishes such as grilled meats or roasted lamb. It would also be a good libation to accompany a barbecued rib steak.
Dido Rosat. Photo courtesy of company.
Dido is a nice rosé from Catalonia, one of the largest and more diverse viticultural areas of Spain. Through the years, I have been lucky enough to visit the region many times and taste some of their best wines.
Dido is a blend of red and white must from Garnatxa (negra, blanca, and gris) that has volume and density, Macabeo and Cariñena provide acidity, and Ull de Llebre (Tempranillo) balances the alcohol. The actual composition is: Garnatxa negra 50%, Macabeo 20%, Ull de Llebre 15%, Cariñena 10%, Garnatxa blanca 2,5%, and Garnatxa gris 2,5%.
Dido is a delicate and subtle wine with an appealing pastel hue. On the nose, it has fresh aromas of strawberries and peaches accompanied by citrus. On the palate, it has a well-defined structure and freshness with a balanced acidity that makes it very pleasant to drink.
It pairs beautifully with grilled fish and seafood, sushi, and other briny fare. But it can also stand on its own as an aperitif. This rosé is perfect for those seeking a wine with freshness and character.
Boutari Legacy 1879. Photo courtesy of company.
A friend brought a bottle of Boutari Legacy from Greece for tasting. Boutari is an iconic producer with vineyards and wineries in six Greek viticultural regions on both the mainland and the islands. They make great reds and whites, and their Assyrtiko from Santorini is the wine I mostly drink when I’m in Greece.
However, my friend brought me a bottle of red wine from the vineyard at Trilofos (three hills), Naoussa. That was the first vineyard that John Boutari cultivated in 1879, and the bottle is named in his honor – Legacy 1879.
The Legacy 1879 was from the 2017 vintage. It’s full-bodied with pleasant acidity, soft tannins, soft mouthfeel, and a long finish. It’s made from 100% Xinomavro grapes, a Greek indigenous varietal, and it’s a very complex wine with aromas of plums, red berries, dried figs, vanilla, roasted nuts, and hints of leather and cigar box in a long lingering finish.
If I still lived in Greece, I would have this wine with a spit-roasted young lamb. Here, I enjoyed it with an oven-roasted leg of lamb and garlicky lemon potatoes.
And now for the brickbats!
Rare Millesime Brut 2013. Photo courtesy of the company.
Piper Heidsieck Rare 2013.
I received a pair, white and red, “Rare millésime 2013” bottles of Champagne from a very famous house. I couldn’t wait to taste them!
The bottles have a bottom metal foil decoration and gold-colored type declaring “Rare” and “Millésime 2013” in a very attractive design. The white bottle is priced at about $200, and the red at about $400. These bottles are promoted as “Champagne for Connoisseurs.”
I first opened the white – a bright, golden-hued blend of 70% Chardonnay and 30% Pinot Noir. Unfortunately, I didn’t personally find it attractive, but that’s perhaps my taste. Try it, as you might like it.
The nose has very subtle notes of white fruit and tropical aromas, citrus blossoms, green tea, kiwi, kumquat, sweet spices, vanilla, and almonds to round off the wine’s bouquet. It’s medium to full-bodied with eight full years on the lees before disgorgement – and then additional aging in bottle before release. Perhaps a couple more years in cellar would have improved it?
I’m still holding on to the red bottle. I want to give it a little more cellar time to, hopefully, let it develop more.
One of the prosecco bottles was, unfortunately, bad. Normally, I find proseccos to be delightful, but this particular bottle was almost flat with a sourish and slightly bitter after-taste.
I won’t mention the brand. I have a feeling that this non-vintage bottle was lying around in a warehouse for years and had turned before someone mistakenly packed it to send to me. The other one, I haven’t tasted yet. More on these later!
Delta plane upside down. You’ve probably heard by now that earlier this month, a Delta flight turned over right after landing in Toronto, possibly due to strong winds. This left passengers hanging in their seats “like bats.” Luckily, no one was injured, and Delta has reportedly offered $30,000 to each person. Since then, there have been two near-miss collisions in the U.S. Is it still safe to fly? All I can say is I hope so.
Mid-air collision in Tucson. There was a collision on the 19th that resulted in two deaths. This one was between two small planes over an uncontrolled air field, which means air traffic control and commercial pilots weren’t involved.
Airplane. Stock photo.
Airlines lobbying Washington. In the “no surprise” category, airlines are trying to roll back the Biden administration’s rules that protect travel consumers, including a rule that protects airline passengers with disabilities. The Trump administration is much more likely to favor corporations, so we’ll see what happens.
Southwest Airlines layoffs. For the first time in its history, Southwest is set to make big cuts – 1,750 jobs, which account for 15% of its workforce. We’ll see if this interferes with their customer service.
Gatsby Suite at Louisville’s Seelbach. The famed Seelbach Hotel, mentioned in F. Scott Fitzgerald’s The Great Gatsby novel, is getting a Gatsby suite with one room designed for Jay Gatsby and one room designed for his love, Daisy. The two characters met in Louisville, and Fitzgerald stayed at the hotel in the 1920s. This is to celebrate the 100th anniversary of the novel’s release.
The Great Gatsby book cover. Public domain.
Airbnb in Italy? The country is cracking down on self-check-ins at short-term rentals. You might just have to make arrangements to meet your host in person. If you book a rental, make sure you know the rules!
Are you a Trekkie? If so, you’ll want to check out this 2026 Star Trek cruise event that includes William Shatner himself!
United Club Fly in Houston. United Airlines has opened a grab-and-go concept club in Houston’s airport on the south side of Terminal B. Check it out, and let us know what you think.
Spirit Airlines change fees. Spirit has started charging change fees for its lowest fares. So if you fly them, pay attention or pay up!
London’s World War II tunnels. In 2027 or 2028, London is set to reopen the Kingsway Exchange Tunnels that were built in the 1940s to shelter people from the Blitz bombing during WWII. It will be a museum and entertainment space.
Niagara-on-the-Lake in Ontario, Canada (just over the border from New York State) is a perfect place for a quiet vacation, especially if you love theater and wine. Famous for the annual Shaw Festival in summer, you can catch a musical or a classic play by George Bernard Shaw, and you can visit some of the 26 nearby wineries for tastings, courses, and tours.
Queen Street is the main street and is filled with historical inns and shops containing locally made art objects and foods. Because of its northerly location, this area is well-known for ice wines, and the village takes full advantage of this notoriety.
Ice wine fudge in Niagara-on-the-Lake. Photo by Melanie Votaw.
Queen Street is graced with signs for “ice wine fudge,” “ice wine coffee,” “ice wine tea,” “ice wine chocolates,” and just about anything else you can imagine. But you’ll find much more than just ice wines at the local vineyards.
Chocolate and wine pairings at Peller Estates Winery. Photo by Melanie Votaw.
I experienced a wonderful “Chicks ‘n Chocolate” class at Peller Estates Winery on John Street East, one of the closest wineries to the town. They chose their wines and chocolates very well because when we tried to switch them around, the combinations didn’t work nearly as well. In some cases, switching was downright awful. So, I learned what many wine aficionados already know: pairings are very specific.
Peller Estates Winery. Photo by Melanie Votaw.
In one case, I tasted a Chardonnay that I didn’t care for on its own, but with the chocolate that had been chosen as its mate, I was in heaven. The wine improved the chocolate, and the chocolate certainly improved the wine. It was quite an eye-opening experience for me. Peller’s expensive Cabaret Franc ice wine was my favorite of the four we tasted, however.
Peller Estates vineyards. Photo by Melanie Votaw.
You’ll also find plenty of fine restaurants on Queen Street and beyond. For dinner, I ate at Zee’s Wine Bar & Grill inside the Shaw Club Hotel. I started with a Razmatazz Cocktail, a refreshing house specialty with raspberry vodka and Niagara ice wine. My Caesar salad came with toasted focaccia garlic croutons, double-smoked bacon, garlic caper dressing, and shaved parmesan.
Lake Erie perch at Zee’s Wine Bar & Grill in Niagara-on-the-Lake. Photo by Melanie Votaw.
For my main course, I tried the pan-seared Lake Erie perch on a bed of cooled fresh seasonable vegetables and couscous with roasted shallot jus dressing. The flavors were very delicate. I was tempted to try the Fettuccini carbonara with Muscovy duck, however, which also sounded very interesting.
The Shaw Festival sign in Niagara-on-the-Lake. Photo by Melanie Votaw.
After dinner, the Royal George Theatre was a short stroll on Queen Street for the performance of a play by George Bernard Shaw. There’s something special about being in one of these old theaters that specializes in Shaw’s work, sitting among other theater lovers in a time-honored tradition.
A statue of George Bernard Shaw on Queen Street in Niagara-on-the-Lake. Photo by Melanie Votaw.
The next day, lunch was replaced with afternoon tea at the Prince of Wales Hotel (pictured above), the premiere place to stay in Niagara-on-the-Lake. This opulent Victorian property is filled with history and has hosted Cybil Shepherd, Pierce Brosnan, Michael J. Fox, Danny Devito, Clive Owen, and Ray Romano, to name a few. You really do feel as though you’ve stepped back in time in this hotel, especially the room in which high tea is served.
Afternoon tea desserts at the Prince of Wales Hotel. Photo by Melanie Votaw.
We had ham and cheddar sandwiches, as well as cucumber and goat cheese, salmon, and egg salad. Desserts included lemon meringue tart, chocolate mousse tarte, chai tea crème brûlée, and cookies with a mandarin orange inside. The highlight for me, however, was the Himalayan Vintage Red Roses Tea, which was nothing short of divine.
The hotel was named Prince of Wales in 1901 after the prince’s visit, and it contains 110 rooms. On one side of the building, there is a row of horse-drawn carriages, making the building even more photogenic. After high tea, I took a half-hour carriage ride through the town, which was a very relaxing way to spend the afternoon.
My driver was a young woman who knew all about where films had been shot in town, and she had an amazing command over her horse, Curry, who was white with black speckles. When the ride was finished, she dropped me off at my hotel – the Oban Inn & Spa.
My room at the Oban Inn & Spa. Photo by Melanie Votaw.
Oban is located slightly off Queen Street in a quiet area just across the street from the oldest golf course in North America – Niagara-on-the-Lake Golf Club. Surrounded my beautiful gardens, the property has a spa and restaurant, as well as a variety of rooms.
My patio at the Oban Inn & Spa. Photo by Melanie Votaw.
The French doors of my room opened onto a private patio that overlooked the pool, a garden, and a white gazebo. All rooms contain LCD plasma televisions, a BOSE sound system, robes, a safe, and an iron and ironing board. Room service is available, as well as a concierge. I also appreciated the complimentary bottled spring water.
To arrive at Niagara-on-the-Lake, I flew into Buffalo, New York airport and was greeted by the Niagara Airbus, which took me across the border into Canada and directly to the Oban Inn.
Shops in Niagara-on-the-Lake. Photo by Melanie Votaw.
Niagara-on-the-Lake is also home to Fort George, a historical site where the British Army was headquartered shortly after the American Revolution. The town was a battlefield during the War of 1812, a subject that is illuminated further at the Niagara Historical Society Museum. Of course, the town is just a 15-minute drive from Niagara Falls. If you’ve never seen this spectacle of nature, it’s a must.
Niagara-on-the-Lake is an easy weekend destination for people in the northeastern U.S. or a longer leisurely vacation spot for those from farther afield. There’s plenty to do, but the pace is slow and easy.
Full disclosure: I was hosted by the city for this visit, but as always, we are dedicated to providing you with unbiased assessments of our experiences.
There’s a new restaurant in Grand Central Station called Grand Brasserie. It’s located in the Vanderbilt Hall just inside the entrance at 89 East 42nd Street at Park Avenue in Manhattan.
Grand Central Terminal in midtown Manhattan at Christmas time. Photo by Melanie Votaw.
Created by Rick Blatstein, it’s an elegant 16,000-square foot space with a French menu that has the capacity to seat 400 people. That’s very large by NYC standards. The Executive Chef is Guillaume Thivet, who used to be with La Grande Boucherie, one of my favorite French restaurants in the city.
Grand Brasserie at Christmas in NYC’s Grand Central Station. Photo by Melanie Votaw.
The place’s holiday decorations really stood out to me, so I checked out the menu with plans to eat there as soon as possible. Then, I was invited to an event that allowed me to meet Blatstein and sample some of the cuisine. The main standout that evening were bites of croque monsieur, which were absolutely delicious. I also enjoyed the perfectly cooked pommes frites.
Croque monsieur bites at Grand Brasserie. Photo by Melanie Votaw.
While I haven’t yet had a full meal at the restaurant, I’m looking forward to it after sampling some of Chef Thivet’s specialties. The menus are extensive with lots of options for a diverse party. Brunch, which is served from 5:30 a.m. to 3:00 p.m., includes classics like eggs benedict and duck confit. Or try a lobster omelette.
Some of the bites we were served at Grand Brasserie during our event. Photo by Melanie Votaw.
It isn’t always easy to find such a large brunch menu available during the week and especially so early in the morning. The fact that’s it in Grand Central Terminal makes it an especially convenient place for business meetings.
Grand Brasserie at Christmas time in NYC’s Grand Central Station. Photo by Melanie Votaw.
A $35 prix fixe menu is also available from 5:30 a.m. to 3:00 p.m., serving an appetizer, entree, and dessert, which includes everything from quiche to a cheeseburger. The restaurant also has caviar service and seafood towers. Dinner is served until 2:00 a.m. if you want to eat after the theater before grabbing the train.
Desserts include chocolate mousse and profiteroles, and if you’re a wine connoisseur, the wine list is six pages long. Reservations are recommended.
Grand Brasserie in NYC’s Grand Central Station. Photo by Melanie Votaw.
There are buildings that stand and watch as the environment surrounding them changes … and changes again. Many of their neighbor buildings come and go, and their neighborhoods fall, become insignificant, and rise again. Such is the case with the Brown Hotel in Louisville, Kentucky.
I’d love to have a conversation with this building, to hear about all it has seen since it was built in 1923. From the Charleston to hip hop, from the Great Depression to the civil rights movement to the computer revolution, there is no doubt that this hotel could tell stories.
Brown Hotel. Photo by Melanie Votaw.
This is why I love historic hotels. As soon as you walk through the doors, you’re filled with the realization that so many have passed through before you wearing spats and fancy hats and flapper dresses and World War II uniforms.
Brown Hotel lobby. Photo by Melanie Votaw.
This hotel has been such a mainstay at Fourth Street and Broadway for so long that there are few people still alive in Louisville who remember the city without the Brown in it. And of the historic hotels I have had the good fortune to visit, this property is certainly one of the most beautiful.
Check-in at the Brown Hotel lobby. Photo by Melanie Votaw.
The lobby clerks at check-in greet you behind gold-gated windows similar to an old-fashioned bank. The high ceiling watches over Palladian-style windows, gold brocade curtains, chandeliers, carved antique mahogany furniture, and Bottocino marble floors.
The Georgian Revival architecture includes decorative railings and moldings, but my favorite part is the series of archways on the second floor of the lobby that rise toward an ornate hand-painted plaster ceiling.
Brown Hotel. Photo by Melanie Votaw.
This building has remained steadfast as downtown Louisville (the oldest part of the city) declined during suburbanization after World War II and became relevant again during a resurgence of historic preservation and urban renewal in the 1970s.
Brown Hotel. Photo by Melanie Votaw.
Nevertheless, the hotel closed in the 70s and housed the Board of Education for a period of time. In the 1980s, it was refurbished and opened as a luxury hotel once more. Now a four-star hotel, the Brown has 16 stories with 293 rooms and suites, a fitness center, a gift shop, a business center, a bar, a restaurant called The English Grill, and 26,000+ square feet of meeting space that includes a grand Crystal Ballroom.
My room at the Brown Hotel. Photo by Melanie Votaw.
There are several levels of rooms, including a suite named after Muhammad Ali. I stayed on the club floor in a large room with antique furnishings, including a couch, coffee table, armoire, dresser, suit valet, desk, 32” television, coffee maker, handwoven signature Brown Hotel throw with horse motif (which you can purchase), and a dish of hard candies. Of course, as you would expect of a property of this caliber, bathrobes were also included in the room.
My room at the Brown Hotel. Photo by Melanie Votaw.
Since I was on the club floor, I was able to access the Club Lounge for an included continental breakfast, snacks in the afternoon, drinks available at all times, and hors d’oeuvres and cocktails in the evening. There was enough food that I didn’t have to eat out for dinner, and the food was quite good. I enjoyed empanadas, hummus, roasted pork, and an array of desserts. The club floor also includes a dedicated concierge.
All rooms are non-smoking, and a 24-hour shuttle is available to the airport and to and from destinations within a certain radius downtown. Room service is 24 hours, laundry and dry cleaning are available, and overnight shoe shine and babysitting services are also provided upon request.
Brown Hotel lobby. Photo by Melanie Votaw.
While the hotel doesn’t contain a pool, you can use the pool at a nearby athletic club for a small fee. A golf course is just a ten-minute drive away, and there is also a wedding coordinator on staff, as the property is a popular place for ceremonies and receptions.
Brown Hotel lobby. Photo by Melanie Votaw.
The hotel is located near most of Louisville’s arts venues, including the famed Actors Theatre of Louisville, the Louisville Orchestra, and the Louisville Ballet. The Louisville Palace Theatre and the Brown Theatre are essentially next door to the hotel on either side.
Brown Hotel lobby. Photo by Melanie Votaw.
The Brown is also very close to the Louisville Slugger Museum, the J.B. Speed Art Museum, the Muhammad Ali Center, Churchill Downs (where the Kentucky Derby is held), The Kentucky Center for the Performing Arts, the Belle of Louisville historic sternwheeler riverboat, the riverfront, and only about a couple of blocks away from 4th Street Live, a local nightlife hot spot. Read my article about what to see and do in Louisville.
If you have occasion to visit Louisville, I highly recommend the Brown, especially if you love buildings that whisper stories of the past.
