Inside Look 7 Signature Features at NYC’s Fifth Avenue Hotel, Paris’s Le Grand Mazarin, and Hotel Corazn

Inside Look 7 Signature Features at NYC's Fifth Avenue Hotel, Paris's Le Grand Mazarin, and Hotel Corazn - Fifth Avenue Hotel NYC Brings Back a Private Underground Bar Inside Former Bank Vault

The Fifth Avenue Hotel's latest offering is a hidden gem – a private underground bar tucked away within a restored bank vault. This speakeasy-like space, housed in the hotel's original 1907 Italian Renaissance Revival bank structure, has been artfully brought back to life. The hotel, a mix of the original bank building and a newly constructed glass tower, blends historical charm with a modern luxury aesthetic. This intriguing bar promises a refined cocktail experience paired with elevated bar snacks in a setting that seamlessly connects the past and present. It's another feather in the cap for the NoMad district, a burgeoning hotel hotspot, and promises a unique hospitality experience in a city known for its diverse hotel landscape. The hotel has been thoughtfully designed to appeal to those seeking not just a room but a true experience, embracing both historical detail and contemporary design.

Tucked away within the Fifth Avenue Hotel, a former bank building, is a cleverly repurposed underground bar housed within a preserved bank vault. The thick steel door and the original architectural elements of the vault create a curious juxtaposition with the modern bar’s design. It’s a fascinating time capsule of New York City’s financial past.


Besides the usual craft cocktails, the bar features a changing cocktail menu inspired by historic recipes. This rotating menu lets guests experience a range of cocktail styles through the decades, offering a fun, if somewhat arbitrary, timeline of drinking culture.


The vault’s construction, employing reinforced concrete and steel, provides a glimpse into the engineering of a bygone era, when security was paramount. This heavy duty approach contrasts sharply with today's more open designs favored in hotels. The vault’s age, dating back to the late 19th century, makes you think about the evolution of security and safekeeping over the past hundred years, both in the banking and hospitality industries.


The intimate bar space with limited seating necessitates reservations, and that exclusivity fosters a kind of accidental networking environment where guests seem to share a desire for high-end travel.


The bar skillfully blends its vintage aesthetic with contemporary cocktail preparation techniques, demonstrating the elegance of the past can work well with modern techniques. This juxtaposition invites patrons to experience the marriage of old world craft and new school tastes.

Prohibition-era aesthetics are a clear motif, reflected in both drinks and decorations which can include detailed recreations of vintage cocktail tools. The hotel is clearly trying to create an immersive experience that takes its history into account and not just the drink.

The idea of a hidden bar aligns with a broader trend in city hospitality, one that favors speakeasy vibes. This concept plays to the wanderlust of travelers, and it’s a trend that has certainly taken hold.


The hotel's central location, easily accessible to many of the city's attractions, means a guest's experience is hardly limited to the underground bar. Guests can easily access shops, dining and landmarks in the immediate area.

The bar itself is a part of a larger pattern, this growing focus on themed bars that offer an underlying story. Every drink becomes part of this narrative, with the architecture and history contributing to the guest’s overall experience.

What else is in this post?

1. Inside Look 7 Signature Features at NYC's Fifth Avenue Hotel, Paris's Le Grand Mazarin, and Hotel Corazn - Fifth Avenue Hotel NYC Brings Back a Private Underground Bar Inside Former Bank Vault
2. Inside Look 7 Signature Features at NYC's Fifth Avenue Hotel, Paris's Le Grand Mazarin, and Hotel Corazn - Le Grand Mazarin Paris Opens Art Bar With DJ Sets Until 2 AM
3. Inside Look 7 Signature Features at NYC's Fifth Avenue Hotel, Paris's Le Grand Mazarin, and Hotel Corazn - Hotel Corazn Los Angeles Launches Zero Waste Kitchen Program Using Only Local Ingredients
4. Inside Look 7 Signature Features at NYC's Fifth Avenue Hotel, Paris's Le Grand Mazarin, and Hotel Corazn - Three Hotels Connect Their Culinary Programs Through Chef Exchange Program in 2024
5. Inside Look 7 Signature Features at NYC's Fifth Avenue Hotel, Paris's Le Grand Mazarin, and Hotel Corazn - Restored Belle Époque Elevator Takes Center Stage at Le Grand Mazarin Paris
6. Inside Look 7 Signature Features at NYC's Fifth Avenue Hotel, Paris's Le Grand Mazarin, and Hotel Corazn - Hotel Corazn LA Introduces Monthly Rooftop Film Series With Local Directors

Inside Look 7 Signature Features at NYC's Fifth Avenue Hotel, Paris's Le Grand Mazarin, and Hotel Corazn - Le Grand Mazarin Paris Opens Art Bar With DJ Sets Until 2 AM

Le Grand Mazarin, a recently opened hotel in Paris's Marais district, has added a new dimension to its offerings with the launch of Muse, an art bar that's open late. The bar hosts DJ sets from Thursday through Saturday, extending the party until 2 AM, which caters to those looking for an after-dark experience. The bar is a nod to the hotel's overall aesthetic which blends luxury and modern touches into its design. The addition of this bar is part of a larger effort to provide a multifaceted experience, one that welcomes both hotel guests and the local community.

Aside from the music, the hotel's culinary scene is also enhanced by the presence of a Michelin-starred chef. This addition is a significant contribution to the hotel's appeal and makes it a draw for locals as well as those staying on-site. The hotel's atmosphere is intended to capture the spirit of Paris and that includes moments of quiet as well as vibrant entertainment. This balance of the calm and the lively makes for a destination that can appeal to a broad range of travelers.

One of the most interesting design elements is the bar's flexible configuration. Movable walls enable the transformation of the bar into a cabaret space for selected events. This unique design element is further evidence of the hotel's dedication to fostering creativity in its overall hospitality concept. The hotel has clearly focused on making the guest experience unique and memorable, highlighting a modern approach to Parisian hospitality.

Le Grand Mazarin, a recently opened hotel in Paris's Marais district, has incorporated a new concept: an "Art Bar" featuring DJ sets that run until 2 AM. This is a clever move to attract a younger, more art-centric crowd, which seems to be a growing segment in the hospitality market.

The Marais district itself is a major draw for artists and tourists, and having a late-night venue could benefit the overall experience by attracting both locals and visitors seeking cultural engagement. The bar's drink menu appears to leverage this trend through cocktails using locally sourced ingredients. This can be a great way to provide a unique perspective on Parisian flavors, rather than just the typical generic hotel cocktail.

The bar's decor has an interesting approach. Murals and light installations created by emerging artists aim to stimulate creativity and discussion, creating a more dynamic atmosphere than a standard bar. This is clearly linked to the broader trend in hospitality where the 'experience' is as important as what is being served or consumed.

The 2 AM closing time reflects a general shift in major cities towards more late-night activity, suggesting that a portion of the market is seeking venues that extend beyond traditional dinner hours. The appeal for this is likely a blend of safety and the desire for vibrancy beyond the normal dinner crowds.

The selection of DJs also adds another layer of appeal. The bar's support of local artists and providing a platform for up-and-coming talent is a potentially appealing aspect that can resonate with visitors. However, the question remains whether the DJs are high caliber and whether this can bring in crowds beyond the first few weeks or months.

One can imagine the hotel's occupancy rates could be impacted by the art bar. The theory goes that unique offerings such as this differentiate it from other hotels. If done well and in a way that aligns with current hotel marketing trends, it may attract a wider audience. Yet, if the quality and experience do not meet expectations, this concept could lose appeal relatively fast.

It's clear that the bar intends to stay relevant with promotions and themed nights that will help keep it in the public consciousness. Social media plays a big role in this, as it seems the bar is trying to leverage the social media 'buzz' to attract more people. But the question remains how this approach works long term. Is it just a short-term trend?

The whole concept of the bar is consistent with the growing trend of hotels that offer a more immersive cultural experience to guests. A lot of emphasis is put on these things being 'culture-based', which suggests it might be more of a trend than anything long lasting. In the end, hotels are in the business of accommodating guests with a variety of needs and preferences, but whether an art bar is a sustainable attraction for a hotel remains to be seen.

Paris itself has a complex and long history and this hotel blends those old world concepts with more modern sensibilities. There's an attempt at balancing that idea of old-world charm and new world luxury. Whether that's a long term winning strategy in a fast moving market is something time will tell. It could be something that only works in specific periods and not have staying power.

Inside Look 7 Signature Features at NYC's Fifth Avenue Hotel, Paris's Le Grand Mazarin, and Hotel Corazn - Hotel Corazn Los Angeles Launches Zero Waste Kitchen Program Using Only Local Ingredients

Hotel Corazn in Los Angeles has embarked on a new culinary direction with the launch of its zero-waste kitchen. A key aspect of this program is using locally sourced ingredients, which not only reduces the hotel's environmental impact but also strengthens connections with the local community. They've managed to reduce food waste to a remarkably low 1,225 grams per guest, a fraction of the typical 300 grams seen in other hotels. The hotel also partners with local charities to distribute leftover food, further highlighting its commitment to sustainability and community engagement.

Interestingly, this initiative isn't just a one-off effort. Accor, the company that owns Hotel Corazn, is applying similar strategies across their other hotels. This indicates that there's a growing recognition within the industry that sustainable culinary practices are important, not just for the environment but also for enhancing the guest experience. It's a clear example of how travelers are increasingly drawn to destinations and hotels that prioritize mindful practices, creating a positive impact both for local communities and for the planet. It'll be interesting to see how this movement unfolds and whether it becomes a standard expectation for hotels, beyond just a trendy buzzword.

Hotel Corazn in Los Angeles has introduced a "zero waste" kitchen program that focuses on using only locally sourced ingredients. This initiative isn't just about trendy sustainability; it seems to be a genuine attempt at rethinking how a hotel kitchen operates. The hotel partners with local businesses and organizations to distribute leftover food to those in need, a commendable aspect of this project that goes beyond simple waste diversion. They've managed to reduce their food waste baseline to an impressively low 1,225 grams per person, significantly less than the industry average.


This initiative is part of a broader effort by Accor, the parent company, to address food waste in its hotels, suggesting that this is not an isolated effort. Accor is employing various strategies, like on-site gardens and waste reduction programs, which shows a degree of thought about how food waste can be handled at scale. This is likely inspired by the growing awareness of the negative impact the food industry can have on the environment.


While Hotel Corazon's focus on locally sourced ingredients is admirable, there are questions about the long-term feasibility of such a narrow approach. Sourcing ingredients exclusively within a 150-mile radius presents a potential challenge in terms of ingredient availability and managing the associated logistical complexities. One wonders if certain types of dishes will be impossible to create when relying entirely on a region's produce. It's intriguing to see how a kitchen's operations change to meet such specific criteria.


The broader concept of zero waste in kitchens highlights the amount of food that goes unused in a typical hotel operation. A report from 2022 suggested that the hotel industry was struggling to efficiently use kitchen resources and in some cases, hotels discard as much as 40% of the ingredients they procure. Hotel Corazn's efforts at addressing this can be seen as an attempt to optimize kitchen workflows and efficiency, with the possible side effect of reducing costs associated with food spoilage. It would be interesting to see if such a system can scale and how other hotels might adopt aspects of this model.


This initiative has ripple effects that extend beyond the hotel itself. Using locally sourced ingredients can lead to a more varied menu that reflects the regional availability of foods and this could be a benefit to guests. Local produce also tends to be fresher, which in turn, could be viewed as a positive for the guests' health. However, this reliance on local farmers and suppliers is likely very sensitive to seasonal changes. How Hotel Corazn plans to adjust their menu throughout the year to reflect those changes remains to be seen. Perhaps it offers an opportunity to introduce new dishes and styles to guests which might improve their experience, especially in a city like Los Angeles with a large diversity of culinary traditions.


Ultimately, Hotel Corazn's efforts at tackling waste in the kitchen are notable and provide a model that other hotels may consider adapting. The move toward sustainable practices, local sourcing, and reducing waste in the hospitality industry seems to be part of a larger societal trend, however it is questionable if these ambitious plans can be successfully translated into a long term plan. It remains to be seen if this will be merely a short-term fad or a lasting model for future hospitality operations.

Inside Look 7 Signature Features at NYC's Fifth Avenue Hotel, Paris's Le Grand Mazarin, and Hotel Corazn - Three Hotels Connect Their Culinary Programs Through Chef Exchange Program in 2024

Three prominent hotels, the Fifth Avenue Hotel in New York City, Le Grand Mazarin in Paris, and Hotel Corazn in Los Angeles, have joined forces in 2024 for a novel Chef Exchange Program. The program aims to elevate the culinary experiences at each hotel by bringing together their chefs and fostering collaboration. This shared endeavor emphasizes a commitment to culinary sustainability, encouraging the use of local ingredients and minimizing food waste. As travelers increasingly seek healthier and more sustainable options, the hotels are also refining their menus to align with this evolving preference. You'll see a trend of wellness-centric dishes and a broader range of choices to meet different dietary needs. The program exemplifies a growing trend in hospitality – focusing on innovative culinary experiences and strengthening ties within the community, creating a new dimension to hotel experiences beyond simply providing lodging.

In 2024, three hotels—NYC's Fifth Avenue Hotel, Paris's Le Grand Mazarin, and Hotel Corazn—initiated a novel Chef Exchange Program. This initiative aims to foster culinary collaborations and enhance the quality of the food served at each hotel. It's an interesting idea, seeing how chefs from very different locations and culinary traditions will approach the program.

The exchange promises to bring a fresh perspective to the kitchens. Chefs will be able to see how other chefs work, what ingredients they use, and how different culinary styles are implemented. One wonders how, for instance, the strong French culinary traditions of Paris will combine with the more eclectic approaches found in Los Angeles or New York. It'll be intriguing to observe how these influences will change the menu offerings at each hotel. The program is also a potential source of increased creativity, with chefs potentially merging ideas and techniques from different culinary worlds.

Beyond the immediate impact on the menu, it's also worth considering the cultural impact of this program. Chefs will experience different approaches to seasonality and the local availability of ingredients. This is especially interesting given that many dishes are closely tied to local ingredients and customs. For instance, the reliance on locally sourced ingredients in Los Angeles may have a significant influence on the approach French chefs from Le Grand Mazarin have. Perhaps the exchange might inspire a greater focus on freshness, sustainability, and regional foods, creating a greater awareness for food sourced locally.

It'll be interesting to see if this initiative leads to a boost in tourism and hotel occupancy. The hotels are certainly hoping that these culinary changes will enhance their appeal to travelers. The theory is that unique dining experiences are likely to attract more customers, thus driving demand. But it's not clear how widespread the effect might be. If this generates enough buzz, it's possible that airlines will even become more interested in these locations and create new partnerships.

While this program offers opportunities for skill development, the potential for challenges is also present. The ability to implement a new dish from a different location could prove to be difficult due to the differences in equipment and kitchen styles. Maintaining a consistent quality across all locations will be critical. This will be an ongoing concern as it's hard to transfer a particular culinary style to another kitchen perfectly. There may be many unforeseen challenges and interesting aspects to observe how this whole exchange will unfold over the course of a year.

In essence, this program reflects a growing trend towards more innovative culinary experiences in hotels. However, it's still quite early to determine if the Chef Exchange Program will be a sustainable long-term success. It will be fascinating to see how it impacts menus, guest satisfaction, and the hotel industry in the coming years. The program demonstrates that hotels are actively searching for ways to enhance their value proposition and deliver a truly memorable guest experience. Time will tell how it all works out.

Inside Look 7 Signature Features at NYC's Fifth Avenue Hotel, Paris's Le Grand Mazarin, and Hotel Corazn - Restored Belle Époque Elevator Takes Center Stage at Le Grand Mazarin Paris

Le Grand Mazarin, a new luxury hotel in Paris's Marais district, has brought a piece of its past into the present with a beautifully restored Belle Époque elevator. This stunning centerpiece perfectly embodies the hotel's design aesthetic, which blends historical charm with modern luxuries. The hotel's interiors, designed by Martin Brudnizki, are reminiscent of a bygone era, drawing inspiration from the elegance and sophistication of the Belle Époque. The elevator is not just a functional element; it acts as a visible link to the hotel's historical roots, housed in a building with a long and storied past.

This restoration is a clever way to highlight the hotel's unique identity within Paris's crowded hotel scene. While many new hotels strive for a purely contemporary design, Le Grand Mazarin has found a way to incorporate its history as a design feature. For travelers seeking an experience beyond the usual modern hotel, this preserved piece of the past can be a major draw. The Belle Époque elevator likely adds an element of charm that helps elevate the hotel's overall luxury appeal, attracting discerning travelers and art enthusiasts alike. It remains to be seen if this unique approach will successfully establish Le Grand Mazarin as a standout option among Paris's many hotels.

Le Grand Mazarin's restored Belle Époque elevator stands as a testament to the ingenuity of past engineers. Originally installed around the turn of the 20th century, it's not merely a lift but a captivating work of mechanical art. The intricate brass fittings and detailed woodwork are a fascinating glimpse into the craftsmanship and aesthetic sensibilities of that era. It's a reminder of how engineering and design were intertwined in a way that's often lost in today's more streamlined approaches.

The restoration project presented an interesting engineering challenge: how to bring a century-old elevator up to today's safety standards while preserving its historic charm. The successful integration of modern safety features with the original design is an impressive feat. It shows a healthy respect for the past, but also highlights a crucial aspect of the hospitality industry – providing safe and reliable experiences for all guests.

The Belle Époque was a time of great strides in urban design, especially in cities like Paris, which embraced the elevator as a critical component of its evolving infrastructure. As cities reached upwards, elevators became essential for building access and fundamentally impacted how buildings were envisioned and constructed, creating the high-rise landscapes we see today.

Le Grand Mazarin's design, particularly its elevator, hints at the hydraulic systems that powered many early elevators. These systems rely on Pascal's Law, a principle that underscores how pressure in a fluid can be harnessed and transmitted. It's a reminder that fundamental engineering principles are often at the core of even the most visually impressive machines, and this remains true in elevator technology even today.

The elevator is a key part of the hotel's aesthetic appeal, seamlessly blending engineering and art. The ornate details go beyond simple decoration, showcasing a functional beauty that was particularly prized during the Industrial Revolution. This idea of beauty found in the workings of machinery is something that's worth appreciating, especially in a world increasingly dominated by sleek, often emotionless technologies.

The contrast between the slower speeds of early elevators compared to today's high-speed designs offers a glimpse into how far technology has come. While vintage elevators may have chugged along at a leisurely pace, today's counterparts can achieve speeds exceeding 1,200 feet per minute. It demonstrates how our transportation needs and engineering capabilities have shifted dramatically in just a few generations.

The renovation didn't just focus on aesthetics. It employed local materials, echoing Paris's rich history of craftsmanship and artisanal production. This approach speaks to a current trend in travel and consumption—a desire for genuine, locally-sourced experiences. It suggests that there's a growing appreciation for regionalism and heritage as key aspects of travel.


Elevators have long been more than simple transportation. They've also influenced how people interact in public spaces, and shaped urban design. Early elevators democratized access to upper floors, literally changing the social landscape. This legacy of social interaction facilitated by innovative design can be observed in how today's hotel designers approach spaces and building layouts.

The engineering behind elevators has constantly evolved to incorporate new technologies, particularly when it comes to energy efficiency. Le Grand Mazarin's Belle Époque elevator incorporates modern controls, reflecting how older designs can be refined to minimize energy use without compromising their aesthetic or functional qualities.

The lasting allure of historic elevators like the one at Le Grand Mazarin highlights a broader trend in hospitality. Hotels are increasingly realizing that guests appreciate unique, character-driven elements. It reflects a desire for travel experiences that are not just functional but also have a narrative, a tangible connection to the past. It seems that the "story" of a place is as important as its facilities, and this can often be found in the small, often overlooked details.

Inside Look 7 Signature Features at NYC's Fifth Avenue Hotel, Paris's Le Grand Mazarin, and Hotel Corazn - Hotel Corazn LA Introduces Monthly Rooftop Film Series With Local Directors

Hotel Corazn in Los Angeles has introduced a new monthly rooftop film series featuring local directors. This initiative aims to bring the city's diverse film talent to a wider audience while also providing guests with a special viewing experience. The rooftop setting, overlooking the LA skyline, adds a unique ambiance to each screening. It's a clear attempt to not just be a hotel, but also become more intertwined with the city's cultural offerings.

Essentially, Hotel Corazn is using film as a way to connect with the community and foster a sense of place. This is a growing trend in the hospitality industry, as hotels try to find ways to differentiate themselves. The rooftop series may attract both guests and local residents, creating a more dynamic and engaging atmosphere around the hotel. It's yet to be seen how successful this approach will be in the long run, but it’s definitely a creative way for the hotel to engage with the Los Angeles community. The question becomes, will the series draw consistent audiences and help create a new identity for Hotel Corazn?

Hotel Corazn in Los Angeles has introduced a monthly rooftop film series that spotlights local directors and offers a unique cinematic experience. This initiative is part of a broader trend within the hospitality industry, where hotels are increasingly becoming cultural hubs that engage with local communities through art and entertainment. The rooftop setting, with its stunning views of the Los Angeles skyline, combines the city's modern landscape with classic cinema.

The hotel's culinary team crafts themed food and drink options to accompany each screening, linking the sense of taste to the storytelling on the screen. This aspect ties into the growing importance of curated culinary experiences within the hospitality field. By featuring local filmmakers and fostering connections with the city's creative community, the hotel is contributing to the local economy and helping to craft a sense of place that many travelers are seeking.


The series makes use of modern audiovisual technologies, such as advanced sound systems and high-quality projectors, to offer an immersive film experience. This shows how the hospitality sector increasingly adopts modern technologies to provide enriching experiences for guests. The city's storied film history forms a captivating backdrop for the screenings, offering a blend of old and new. It's a strategy that has become quite common as hotels try to create narratives that attract guests with unique experiences.

Los Angeles' weather is typically mild during the evenings, and the series is meticulously scheduled to take advantage of this, which is a strategic approach to create a more comfortable setting for visitors. The initiative takes steps to minimize its environmental impact by using environmentally friendly materials for the snacks and beverages, reflecting the increasing emphasis on sustainability within the hospitality sector.

The screenings often include Q&A sessions with the filmmakers, offering guests a chance to engage directly with the creative minds behind the movies. This participatory aspect highlights a trend in the hospitality sector where guest engagement is valued. The film series positions Hotel Corazn as a significant cultural contributor in Los Angeles, potentially influencing future travel choices as visitors increasingly seek experiences beyond conventional accommodations. It'll be interesting to see how successful these types of initiatives become and whether it's more than just a trend. The industry is clearly experimenting with different concepts to cater to an evolving traveler's mindset.