The Fairmont 
Washington, DC

Everyone has a favorite founding father, don’t they? My favorite is Jefferson. He didn’t much care for politics—or Washington, DC. He made no secret of the fact he preferred his Monticello plantation to the Potomac. But then, in 1801, Washington did not have a Fairmont Hotel.

The Colonnade, which looks for all the world like a greenhouse Jefferson might have built at Monticello, would have been his favorite spot. The Colonnade, like Monticello, is classical and symmetrical. Weather-antiqued, pale-green copper roofs, Doric columns, and glass galore give it flair. Inside, sun streams from the glass dome lighting up the Sunday brunchers. I can just picture tall Tom discussing Napoleonic Wars and Louisiana Purchases over croissants.

The Colonnade makes up one side of the Fairmont’s courtyard gardens. In good weather, the gardens entice one to sit, stroll and dine and even in bad weather they are sweets for the eye. Their local seasonal glories proceed apace: cherry blossoms delicate by wisteria blue and hydrangeas bold.

Across the courtyard, in the elegant lobby, is where the local color of the night-blooming variety gathers. Beautiful women and ‘the suits’ buzz with the nation’s business. To live piano music, they gather around sprite statues and maneuver on white-mottled marble floors harlequin with black diamonds. Bold brass lanterns light their way.

The main motif at the Washington Fairmont is the royal swag—or perhaps I should say the presidential curl or cue. It is bold on the carpets, subtle on the walls and lends a formal, nay, presidential air to the rooms.

My room is a rare urban find: elegant space and melodious quiet. I woke up early the first morning to discover I didn’t need my earplugs. Will the five star miracles never cease? The commodious, down-enhanced bed has a Federal style (what else?) head board. The desk and marble-topped tables follow the Federal way. The couch is snuggly. The heavy silk curtains keep out the light when it’s not wanted.

For The Fairmont DC knows there is more to life than politics and business. There is Juniper, for instance—the spice in gin and The Fairmont’s spicily-sumptuous restaurant. Executive Chef Billod-Morel (no less) conjures up dishes from far—Grilled Bison Ribeye with roasted Cipollini and Porcini Cabernet sauce—and near—Fried Green Tomatoes and Mozzarella Salad. Musty, magnificent morels show up in the spring, not doubt.

But there’s more, Billod-Morel is a love chef. Indeed. Fairmont fanciers can send their amorous questions about sustenance to him at lovechef@fairmont.com. I am currently awaiting a response to my e-mail, which paraphrased, asked for a chocolate-dessert-to-seduce-by. The answer, however, will remain my little secret.

On the other hand, that The Fairmont, Washington, DC is a hotel to love is no secret at all.

 Kate Crawford      March  2006

LINKS WITH ATTITUDE                           

The Fairmont Washington DC on the web.