Times are a changing. In Crested Butte, Colorado, where I live and work, two longtime businesses have recently changed ownership or management (including Cristiana Guesthaus, a European-style inn) or are morphing into something new. I also discovered that our friendly community chiropractic office and has a new location in hip new digs down the street. Just like in communities, things rarely stay the same in the meetings and events industry, but this is especially true here and now in regard to Colorado’s lodging sector.
St. Julien Hotel & Spa, a AAA Four-Diamond Property and a Forbes Travel Guide Four-Star Hotel, has been recognized as the number 14 hotel of the 25 Top Hotels in the West according to Condé’s Nast Traveler’s 29th annual Reader’s Choice Awards. The hotel features 201 guest rooms, the 10,000-square-foot Spa at St. Julien, dining options such as Jill’s Restaurant, T-Zero Lounge and Saturday Afternoon Tea, and more than 16,000 square feet of indoor and outdoor meeting and event space.
Not long ago, ordering off a menu at most hotel restaurants was a matter of convenience, not an attempt to make your taste buds do gymnastics. Those days are gone at many Colorado hotels as the food scene has become serious business with the hiring of top-notch chefs, recruiting a chef/owner to run the show and creating atmospheres that make groups and leisure travelers want to eat where they snooze.