* Some aspects of our hotel have distinguishing features. To read more about those features, click on the link.

Opening Date
November 2011

General Manager
Julien Carralero

Physical Features
Property Size: 441,000 square feet (40,970 square metres)
Total Number of Rooms: 256
Guest Rooms: 211
Suites: 45
Number of Stories: 18
Design Aesthetic:
Soaring glass tower rises above lively waterside, with harbor views from most guest rooms, meeting rooms and restaurants
Largest hotel art collection in the city, including works by the Washington Color School
Architect:
BH&C, Beatty, Harvey & Coco, New York and Baltimore
Hill Glazier Architect, Palo Alto, California (design architect)
Interior Designer(s):
Brayton & Hughes Design Studio, San Francisco
Location:
In the heart of Harbor East, within walking distance of historic neighbourhoods including Fells Point, Little Italy and Canton
Close to Johns Hopkins University and Hospital

Spa
Opening Date: November 2011
Size: 10,200 square feet (950 square metres)
Number of Treatment Rooms: 11
Couple's suite, ideal for a romantic retreat or pre-wedding pampering, with large soaking tub, experience shower and outdoor terrace
Two suites have private soaking tubs and floor to ceiling harbor views
Eight additional rooms each have a private shower
Signature Treatment: Harbor Salt Scrub and Warm Oil Massage
Additional Recommended Treatments:
Deep Tissue Massage
Instant Anti-Ageing Active Peel Facial
Hot Stone Back, Face & Scalp Treatment
Special Facilities:
Private men’s and women’s relaxation rooms featuring heated ergonometric benches, aromatherapy steam room, state of the art sauna, experience shower with chroma therapy, vitality pool with personalized ergonometric benches, cooling ice fountain, and wet lounges
Product Lines: ESPA and B Kamins

Dining
Executive Chef: Oliver Beckert
Local Ingredients:
Maryland blue crab, rockfish, corn and tomatoes
Restaurant: Wit & Wisdom, A Tavern by Michael Mina
Cuisine: American comfort food
Indoor Seating: 156
Executive Chef: Clayton Miller
Pastry Chef: Chris Ford
General Manager: Anthony Kinn
Restaurant: LAMILL COFFEE
Cuisine: Light breakfast and lunch
Indoor Seating: 52
Outdoor Seating: 48
Restaurant: PABU
Cuisine: Japanese Izakaya
Indoor Seating: 70; Sake bar – 10; Sushi bar – 12; Lounge – 14; Private Tatami room – 10
Outdoor Seating: 20 on the terrace
Executive Chef: Jonah Kim
Pastry Chef: Chris Ford
Master Sake Sommelier : Tiffany Soto
Restaurant: Splash Pool Bar & Grill
Cuisine: American
Outdoor Seating: 45
Executive Chef: Oliver Beckert

Recreation
Off-site Activities:
Biking
Bird watching
Boating
Canoeing
Fishing
Golf
Hiking
Horseback riding
Jogging
Kayaking
Local excursions
Sailing
Squash/racquetball
Tennis
Water sports
Pools:
Number of Pools: 2
Fitness Facilities:
Size: 2000 square feet (185 square metres)
Special Features:
Floor to ceiling windows overlooking pool terrace and harbor

For Younger Guests
Complimentary marine-themed welcome amenity upon check-in
Letters to the General Manager program

Meeting Rooms
Total Size: 1,913 sq m / 20,595 sq ft
Largest Ballroom: 653 sq m / 7,029 sq ft
Meet and Feed Capacity: 250
Banquet Capacity: 500
Outdoor Banquet Capacity: 300
Breakout Spaces: 11
Private Dining Room: 16
Unique Meeting and Event Facilities:
Grand Ballroom features harbor views

Special Features
Largest hotel art collection in the city, including works by the Washington Color School