Renovations: Hyatt Sonoma Rebrand, Redesign, and New Brasserie
Hyatt Regency Sonoma Wine Country debuts a rustic, chic sanctuary set on eight acres, featuring 90 additional guest rooms and a complete redesign of 40,000 square feet of event spaces, the lobby, and all other public areas this month. Centrally located in the heart of Sonoma in Downtown Santa Rosa’s Historic Railroad Square, Hyatt Regency Sonoma Wine Country was recently rebranded from a Hyatt hotel. In late October 2018, the newly revitalized hotel will also launch the new Brasserie restaurant featuring Sonoma County-influenced farm-to-fire dishes alongside custom barrel aged cocktails and a standout list of wines by the glass and bottles.
“Paying homage to Sonoma’s quintessential lifestyle, Hyatt Regency Sonoma Wine Country’s new design reflects our authentic appreciation for the land, rolling hillsides and striking sunsets,” says General Manager John McAuliffe. “The hotel offers an oasis for all types of travelers whether it’s a local foodie exploring the Brasserie restaurant, a visitor seeking a relaxed vacation in wine country, or a business professional looking for an optimal meeting space in the heart of Santa Rosa.”
Hyatt Regency Sonoma Wine Country features extensive meeting and event spaces, including 15 indoor meeting rooms totaling 18,000 square feet and an additional 20,000 square feet of outdoor space accompanied by an 80-foot long water wall ideal for weddings and special events. Culinary experiences include the Lobby Lounge, which serves coffee and pastries in the morning and starting at 4 p.m. daily will offer Happy Hour featuring cocktails, beer, and wine from local wineries.
Slated for late October, the hotel’s new Brasserie restaurant will initially open for breakfast, Happy Hour, and dinner service, along with a lunch menu available to groups of 10 or more. Executive Chef Rene Jakushak will prepare contemporary California rustic cuisine throughout the day; breakfast will feature an extensive buffet in addition to a la carte offerings, while the dinner menu will include appetizers, shared plates and select entrees. Highlights include Petaluma Farms Angry Eggs featuring three spicy deviled eggs with tomatillo sriracha and smoked paprika; Panko Breaded Dungeness Crab Bricks with white truffle, apple, and celery root salad, Meyer lemon, and chipotle pepper aioli; Lobster, Tomato, Smoked Mozzarella Arancini with Sherry cream sauce; Almond Crusted Salmon Fillet with quinoa pilaf, garden vegetables, avocado, oven roasted tomatoes, and lemon-thyme cream; and Grilled Rib Eye Steak Frites with crispy garlic fingerling potatoes, roasted cippolini onions, garden vegetables, and port wine sauce; among others. Lead Bartenders Jonathan Grady and Sarah Boryszewski helm the beverage program creating custom barrel aged cocktails ($10-15) with a twist highlighting spirits, such as bourbon for a Manhattan; tequila for an Old Fashion; gin for a Negroni; and vodka for a Cosmo; among others. Between six and 10 cocktails at a time are available on tap after being aged for 30 to 90 days.