UPDATE (June 21, 2018): [Photos] Hotel Clermont Now Open Following Multimillion Dollar Rebirth
Oliver Hospitality Friday in a press release announced The Clermont will officially reopen as Hotel Clermont in spring 2018.
The revival of the hotel includes the addition of Tiny Lou’s, Hotel Clermont’s in-house restaurant.
Tiny Lou’s, an American-French brasserie led by executive chef Jeb Aldrich and Hotel Clermont director of restaurants Nick Hassiotis, will be managed by the Charleston-based Indigo Road Hospitality Group, who will oversee all food and beverage for the hotel.
Once reopened, the newly-named Hotel Clermont will offer 94 boutique rooms—three suites, 76 standard rooms, 15 bunk rooms—”drenched in local history and culture.”
Designed by New York-based studio Reunion Goods & Services, “eclectically lavish décor will span the decades since the hotel’s 1923 genesis, exuding an overarching posh-punk vibe while ensuring each space has its own distinct feel,” according to the release.
Alan Rae has been appointed General Manager, bringing 20 years of industry experience to the team.
“Hotel Clermont is a true phoenix rising from the ashes – a symbolic motif that resonates across the South, but I believe especially with Atlantans,” Rae said.
“Our goal with the revival is to create a cultural watering hole that everyone can call home, a place that embraces the grit of its past while looking towards a bright future. Guests are going to feel like they’re part of a story that can only unfold in Atlanta, and only within the walls of Hotel Clermont.”
Tiny Lou’s was inspired by its historic namesake, Tiny Lou, a popular dancer at Clermont Motor Hotel’s “Gypsy Room” in the 1950s who, according to Atlanta folklore, was notorious for being “the girl who refused to dance with Hitler.”
The restaruant’s menu will “evoke a playful approach to French classics, utilizing seasonal and local provisions and complimented by an authentic ‘Francophile approved’ wine list.”
Dishes include Blue Ridge trout almondine with haricot vert, capers, cipollini and almond milk; braised short rib with red wine salsify, bone marrow macaire, baby carrots, lacinato kale and banyuls bordelaise; steak frites utilizing Snake River Farms wagyu flank with house frites topped with sauce de L’clermont; and escargot.
“Resurrecting the property’s original character, the 100-seat French remix will unfold beneath a grandiose staircase descending from the hotel lobby, revealing glossy marble tile and pink velvet banquettes that serve as an anchor to vibrant wallpaper splashed across the walls.”
Hotel Clermont and Tiny Lou’s is situated at 789 Ponce de Leon Ave NE.