Connecticut’s hottest new boutique hotel is just an hour train ride from NYC. A quick escape from the constant state of non-stop that is the City. Here’s JHouse Greenwich‘s latest offering to those yearning for Thanksgiving celebrations in the country:
Accommodations for three nights ($279 per night) Wednesday, November 21, 2012 to Saturday, November 24, 2012
Daily breakfast at eleven14 Kitchen, The JHouse Greenwich’s premier fine dining restaurant, offering locally sourced, seasonal American cuisine
Hot Apple Cider and Chocolate Reception on arrival at the Chocolate Lab, the hotel’s fair trade chocolate shop and café
A tri-level contemporary hotel, The JHouse Greenwich features a total of 86, technologically advanced bedrooms, certain to accommodate the needs of both business and leisure guests. Each room is equipped with a personal Apple iPad®, as well as complimentary WiFi and Internet access. Added amenities include mirrored 55 inch television in the bedrooms, television imbedded in bathroom mirrors, heated toilet seats, l’Occitane de Provence bathroom amenities and Frette towels and robes to ensure utmost night time luxury.
Onsite eleven14 Kitchen has caught the eye of Connecticut’s celebrity residents including Michael Bolton, Tommy and Dee Hilfiger, Judge Judy and Lara Spencer for good reason. Executive Chef François Kwaku-Dongo creates a wide selection of seasonal American dishes, featuring fresh ingredients and cuisine, prepared from locally sourced foods. Unlike anything that exists in the region, the design of this high-energy, dynamic space brings the indoors outside, affording guests the option of indoor or outdoor dining throughout much of the year thanks to a clever system of trellises and subterranean heating. The property’s lush greenery, resort-style pool, cabanas, outdoor fireplace and cascading water feature provide the space with a unique energy – day and night.
Located just inside The JHouse Greenwich lobby, the Chocolate Lab is a unique chocolate shop and café, featuring house made chocolates, gelato, pastries and sandwiches, as well as fair trade tea and coffee drinks. The inspiration for the Chocolate Lab was drawn from Executive Chef François Kwaku-Dongo’s upbringing on his grandparents’ cocoa farm in Côte d’Ivoire, West Africa, where he grew up living off the bounty of the land. His philosophy of using the highest quality seasonal ingredients and letting the flavors speak for themselves carries through to the artisanal chocolates, coffee and tea at the Chocolate Lab. Chef Didier Berlioz brings his signature nous in the art of balancing texture with sweetness and structure to all of his desserts and confections.