Nemacolin unveils a luxurious reimagination of The Grand Lodge

The resort’s extensive transformation of the legendary lodge features 56 spacious suites all with butler service and exclusive amenities.

FARMINGTON, PENNSYLVANIA – Nemacolin resort has been creating magical moments in Pennsylvania’s Laurel Highlands since 1987, and on November 20, the resort unveiled its much-anticipated reimagination of The Grand Lodge. A true celebration of Nemacolin’s heritage, the all-suite hotel is a thoughtful and contemporary reinterpretation of the resort’s original lodge, featuring 56 luxurious suites complete with exclusive butler service, personalized amenities, and gourmet dining.

“The transformation of The Grand Lodge is an extraordinary addition to Nemacolin, and every detail is infused with our signature magic and whimsy,” said Owner & CEO Maggie Hardy. “From the design to the menus to the butler service and every detail in between, The Grand Lodge is a testament to Nemacolin’s legacy. I’m truly looking forward to welcoming guests and members this holiday season.”  

A grand welcome

Guests arrive at The Grand Lodge under a stunning glass porte cochère and are greeted by a dedicated team of butlers who oversee all aspects of their stay. While luggage is whisked straight to their suite and unpacked (at the request of the individual), a butler will welcome the guests into a dazzling lobby with a seasonal beverage and bite where they’ll discover an entryway featuring a striking split staircase, a crackling Italian marble fireplace, custom furnishings, and magnificent decor incorporating the whimsical and unique elements for which the resort is known. While guests are checking in, butlers will deliver luggage directly to their suite, which has already been stocked with personalized amenities per the butler’s pre-arrival correspondence.

Suite dream

Each of the 56 suites marries woodsy charm with contemporary aesthetics to create a modern iteration of a woodlands retreat. Mid-century modern decor elements including lighting, jewel tones, and gold and marble accents, bring to life each of the ten suite types found in The Grand Lodge, ranging from the Junior King Suite to the opulent and spacious Penthouse Suite. Make-believe comes to life with a grand four-poster bed and a sitting room with fanciful boutique embellishments. Large bathrooms, many with freestanding soaking tubs, feature Italian marble countertops and flooring, chandeliers, and elegant gold and brass accents that create a relaxing atmosphere where guests can unwind after an activity-filled day. After a soak, guests can sip a beverage overlooking stunning panoramic views of the Laurel Highlands. Select suites feature an in-room fireplace or a private balcony.

All guests staying at The Grand Lodge have access to a dedicated team of butlers 24/7 to assist throughout their stay to ensure that every detail is taken care of, and every aspect of their stay is absolutely phenomenal. With no request being too outrageous, one’s butler will bring the magic to life — from curating itineraries to arranging a one-of-a-kind dining experience, be it a picnic in a field to a candle-lit dinner in the airplane or car museum.

Fawn & Fable, the farm-to-table signature restaurant

Fawn & Fable is the enchanting dining destination within The Grand Lodge that combines the best parts of a traditional steakhouse and a fairytale castle with modern touches and locally sourced ingredients. Serving breakfast, lunch, and dinner, Fawn & Fable pays homage to the ingredients and tradition of the Laurel Highlands. The playful dining experience offers guests a storybook menu and a magical dining experience. 

The sophisticated yet playful menu offers diners a variety of options. Menu highlights include Snow White’s Apple Oysters, a selection of east coast oysters with green apple mignonette and granita topped with chili caviar; Kurobuta Pork Chop with Haines Farm bacon bread pudding and roasted cauliflower and apple salad; The Swordfish & The Stone, sustainably sourced swordfish ribeye served with charred broccoli, marcona almond, lemon, and caper gremolata. A storybook ending offers guests a selection of whimsical desserts including The Black Forest chocolate cake, coconut crunch kirsch cream, cherries, and aquafaba mushroom meringue; or the Little Red Riding Hood Red Velvet Cake with Baileys Cream, a dark molten chocolate center, strawberry mascarpone cream, and sly cream cheese ice cream. 

Additionally, Fawn & Fable has partnered with several of Pennsylvania’s most revered purveyors to create the idyllic dining experience including: Goat Rodeo Farm & Dairy for artisan cheeses, Stone Arch Farm for an array of charcuteries, and Mediterra Bakehouse for bread service, to name a few. The restaurant also strives to use as many ingredients from its own garden, garnishing dishes with edible flowers and freshly chopped herbs.

A coctail destination

Just off the lobby, guests can make a grand entrance into Circle Bar, a destination to see and be seen. The round, custom marble-topped bar complete with copper finishes creates a stage for the bartenders, where perfectly balanced cocktails and Zero Proof drinks play the leading role. Cocktail highlights include The Fairy Dust with vodka, lemon, local honey, and butterfly pea syrup; The Beet Goes On with gin, fermented beet honey, lemon, and beet foam; and Down the Farm with rum, falernut, carrot juice, honey citrus, and egg white. Mocktail highlights include the In The Clouds with blueberries, lemon, sparkling water, and candy clouds; and the Ginger Fizz with ginger and pineapple.

Guests looking for a more intimate and quiet destination, perfect for a nightcap, can tuck into The Study. The cozy space features tufted leather chairs in deep shades of green with pops of silver accents, a hand-painted ceiling with twinkling lights, and shelves of books, games, and ornate objects. 

The Grand Lodge takes guests on a luxurious journey through the beauty and bounty of the Laurel Highlands with nods to Nemacolin’s storied history. 

Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor’s degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales.

She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.

Source link

Leave a Reply

Your email address will not be published. Required fields are marked *