Take It Slopeside – richmondmagazine.com

“It will be very cool and, as usual, filled with romance, mystery and unease – these are our favorite words here,” said Jim Gottier of Greene Hotelthe next pop-up bar inspired by vacations and après-ski.

Starting December 1, the indoor miniature golf course and downtown restaurant will transform into a 1920s Alpine chalet and ski chalet, boasting transcendent decor, Germanic undertones and a festive menu of cocktails and dishes.

Located in part of the former John Marshall Hotel at 508 E. Franklin St., the Greene Hotel opened in the summer of 2019, a business run by Gottier and his wife, Andrea Ball. Stepping into the 7,000 square foot facility is like stepping into another world, perhaps that of the Wes Anderson movie “Grand Budapest Hotel” or the HBO series “White Lotus”.

For the seasonal makeover, the Greene Hotel will follow a German expressionist theme and feature backdrops designed by Steve LaRose. The Seattle-based artist also worked on The Crown Room, a private event space adjacent to the Greene Hotel that Gottier dubbed “our fake hotel’s real ballroom.”

Nicknamed “Carpet Jimmy”, Gottier previously worked in the antique carpet business and has a keen eye for captivating vintage pieces.

When the General Manager of the Greene Hotel, Rebecca Brooks, asked Gottier if the team could “relax a bit” for the holidays, everyone accepted the suggestion.

“My wife and I went crazy and I said, ‘Wait a minute, let’s go a lot,’” Gottier said. “It will be really comfortable and really fun. Either way, we still see this place as a stage set.

Crux Scenica, a local set design company that will take the vision and make it a reality, with the finishing touches completed by Gottier, Ball and the staff, is contributing to the joyous metamorphosis of the Greene Hotel.

“Jim and Andrea found some great items to set the chalet vibe,” says Brooks. “Besides being epic, the bar menu will be the big thing.”

Heading the spirited holiday cocktail menu is bar manager Phil Boyle, who has worked for Gottier since he operated the former Greenleaf’s Pool Room.

At Hotel Greene’s ski-up bar, guests will find German Gluhwein, a traditional hot drink made from red wine that looks like mulled wine, with herbal notes of star anise, cloves, cinnamon and allspice. The imbibers will have the possibility of adding Schnapps or Aquavit to go up a notch.

Also on deck is a hot chocolate combining milk and dark chocolate candies and whole milk and Homestead Creamery heavy cream, with the drizzled addition of the French herbal liqueur Benedictine, Amaro Branca Menta digestif and Combier orange, as well as mules and cranberry spritz, hot buttered rum made from Virago Spirits Sherry Cask rum and eggnog aged on site.

“It’s a process and a labor of love; it’s so buttery and creamy and doesn’t have any hard alcohol, he has that hot body, and it’s like ohhh, it’s dangerous, ”Brooks said with a chuckle. “I’m really excited and I think with the overlays everything will be really festive.”

On December 9, the Greene Hotel will also host a Germanic Movie Night, a recently launched project that features black-and-white films, with special snacks and cocktails, and a pianist playing an original score. Gottier describes it as “magical”.

Greene HotelThe holiday season pop-up bar will run until January 1.

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