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Manhattan? Like, so over. Food, fashion, music, art - it's all happening over the East River in Brooklyn. Of the clutch of hotels that have followed the wave, the 70-room Wythe, which opened in 2012, is the clear winner. This converted barrel factory is in Williamsburg, a five-minute subway ride from the island, and a hotbed of bars, restaurants and shops (Pies 'n' Thighs for Southern grub, Catbird for quirky jewellery). Owners Jed Walentas - scion of the New York real-estate family - Australian hotelier Peter Lawrence and Andrew Tarlow, who runs Brooklyn restaurants Diner and Marlow & Sons, have kept things industrial inside, with exposed brick, mosaic and tiled floors, and beamed ceilings. Bedrooms are particularly minimalist, with polished concrete floors, king-size beds and Manhattan views from floor-to-ceiling windows in west-facing rooms. There's even a thwack of skyline from the little window in the walk-in shower. The hotel's rooftop bar, The Ides, does great cocktails and is a raucous spot in summer, but it's the ground-floor restaurant, Reynard, that is a must for its super-fresh, veg-laden dishes including fluke crudo with fennel and caraway, and grass-fed steak with beets, goat's cheese and watercress. The hotel has no gym of its own, but guests are given a pass to Chalk down the road, a haunt for bench-pressing local hipsters.
The sister property of The Cloister caters well to the golf crowd: the Lodge’s 40 rooms overlook two legendary golf courses, Plantation and Seaside, and sit near the 18-hole Retreat course, co-designed by David Love III. The Lodge also has generous, country-manor-style rooms—at least 700 square feet—with exposed beams, overstuffed chairs and views of the Atlantic. To complete the Scottish effect, bagpipers even stroll the grounds at dusk. As with the Cloister, you get easy access to the resort’s Sea Island beach club, as well as horseback riding, tennis, and squash.
A short, cobblestoned walk up from Cusco’s central plaza sits an elegant hotel with ancient roots. The story of this Belmond all-suite property—which opened in 2012—is reflected in its décor: Original Inca stone walls from the building’s footprint give way to the colonial-era frescoes and gilded 17th-century décor of its private mansion days, while a small restored chapel and serene arcades reveals its time as a convent. Now, tucked-away terraces and gardens, bubbling fountains, and Cusco’s first heated pool encourage contemplation of another kind to guests of the 55 accommodations. With butler service included for all rooms, checking in and getting acquainted with your suite is a breeze. Despite the historic air, all the technology is up-to-date, so enjoy the in-room iPads, espresso/tea machines, heated bathroom floors, and pumped-in oxygen to help ease any altitude issues.
A tricky business, the restoration of important old stuff. There are people who say that the Mona Lisa ought to be all bright and punchy and Instagram-ready and that 'The Night Watch' was actually The Day Watch. So what do you do about an ageing masterpiece like the Crillon? Nobody rushed to any conclusions. In the end, the refurb took four years and the hotel reopened in 2017 under the Rosewood brand. The Ritz, nearby, underwent the same process around the same time. But the two properties took divergent approaches: the Ritz to maintain the status quo, only more so, as it were; the Crillon to propel itself into the 21st century. In both cases, the results are exemplary. And if it is the Crillon whose name appears in capital letters in this list, it is in recognition of a moral rather than an absolute victory. A prize for bravery. The best of what was best of the Crillon has been thoughtfully preserved, while the best of what is new (the bar, the barbershop, L’Ecrin restaurant and the stupendous suites by Karl Lagerfeld) is gobsmacking in its boldness and daring. The Crillon has long been a sentimental favourite among the French. Something to do with all the beheadings that occurred outside the front door. Imagine what would have happened if Rosewood had, you know, got it wrong. By Steve King