There continued to be more to discover and therefore, more to enjoy as my evening progressed. I became further intrigued when I remembered Essary telling me that out of the 198 rooms, only a handful are identical. There in lies the essence of a boutique hotel - individuality.
I wasn’t always sure what a boutique hotel was. Did it mean that there were designer clothing in the armoires? Were there stations for hair and nails in the lobby? A bed and breakfast perhaps? The boutique hotel we know today first hit the scene in the early '80s and was a response to the gigantic high-rise hotels that were more like malls than anything else. The hotel was made to be smaller and with a fewer rooms; sometimes as few as three - with beautifully designed interiors that commonly worked off the theme of whatever building the hotel had overtaken for renovation.
The Citizen is one of thirty-five boutique hotels that is managed by Joie de Vivre Hospitality and is Sacramento’s first and only full service boutique hotel. The hotel and Grange restaurant are owned by Rubicon Partners and the project took a total of four years to complete from the purchase of the building to the opening of The Citizen's doors in November of 2008. Since the opening, The Citizen has been off to a running start.
“Thanks to the action at our State Capitol and weekend promotions, we're doing well considering the tough economic times,” says Essary about Sacramento’s support of the hotel.
You’d think that staying at a boutique hotel would be a luxury for most people on a budget, but it’s actually quite reasonable when compared to the expenses of traveling. The Citizen is right in Sacramento’s backyard, afterall.
“The locals are embracing the hotel as a staycation destination and premier venue for events and weddings. We have at least one wedding every weekend through November already on the books.”
The 198 rooms range from king deluxe guest rooms to penthouse suites. The Citizen might be considered too big by boutique hotel standards, but my stay did not reflect this however; and if anything, the availability and hospitality of the staff was literally at my fingertips. Simply pick up your room telephone to have your car pulled up, or buzz The Grange to have your reservations moved back a touch. The latter being the most surprising considering the popularity of one of Sacramento’s newest dining hot spots.
A hotel restaurant should be able to do two things - serve the needs of the hotel guests as well as impress the locals who are looking for great cuisine. Grange does just that. Sacramento has already fallen in love with the impressive menu that changes daily and includes enticing dining experiences that go beyond your standard expectations. The Grange embraces the slow food movement that was started in Italy in the mid eighties and “whose aim is to protect the pleasures of the table from the homogenization of modern fast food and life,” says Slow Food Sacramento’s SACWIKI page. Chef Michael Tuohy creates his menu around what’s local and what’s in season. Don’t come to the restaurant in December and expect to see a tomato on the menu; it probably won’t be there.
Designer Michael Guthrie hit the nail, or should I say the steel beam, on the head with the design of Grange. The restaurant is an add-on that comes out from the side of the hotel and faces 10th St. Guthrie kept the original steel support beams as a rustic feature of the restaurant and they work perfectly with the two story design. The use of the beams is no surprise considering his talent for splendid use of space, championing the design of such Sacramento hot spots as Esquire Grill and Spataro.
With my outfit freshly steamed and looking sharp, my date and I walked into The Grange fashionably late and looking like two characters from a Jack Vettriano painting. We were seated quickly and surveyed the menu, excited for a dinner that both of us had truly been looking forward to. Our meal began with a bottle of the 2006 Cabernet Sauvignon from B.R. Cohn, a recommendation from my dinner date. If you don’t have menu decision making skills, then listen to someone who does because I was indecisive and the wine was phenomenal, all way down to the story our server relayed to us about Mr. Cohn’s early success with managing the Doobie Brothers.