Campton Place Hotel

California
United States

The Experience

Half a block off Union Square and away from the panhandler-ridden Theater District, this boutique hotel caters to the fashion/retail industries. But not the junior buyers; instead, you'll find their bosses. Or, more likely, their bosses. (And Oscar de la Renta, when he's in town.) If you're young and trendy, try the Clift. But if you usually travel by corporate jet, you'll feel at home here: The atmosphere is hushed, the decor a range of Armani taupes and the service friendly but not overbearing.

The Rooms

It's not just the efficient soundproofing that evokes a Gulf Stream (traffic outside becomes a distant whoosh), it's the compact, almost cocoonlike guestrooms. Standards measure only 250 square feet, and even in the deluxe rooms (360 square feet) and Campton Suites (466 square feet), much of the pear- or cherrywood furniture is built in to save space. The bathrooms—outfitted in Portuguese limestone and Molton Brown toiletries—are relatively large, though. Think "European." The king-size beds sport no top sheets, just white Mascioni duvet covers. In the better-late-than-never department, the hotel recently refurbished the tech in the rooms, and now offers HD television on flatscreens, along with free wifi.

The Service

The desk clerks double as concierges and even therapists—check in late after a day of meetings, and the bellboy may say, worriedly, “They're working you hard.” The room-service menu is oddly brief, but you're encouraged to make special requests. (If only one's breakfast tea would come brewed, not as a tea bag and a carafe of warm water.) Small pets are welcomed, though the hotel staff draw the line at walking Fido for you.

The Highlights

The lobby isn't grand, and there's no spa or pool or serious athletic facility—the hotel's main amenity is the restaurant Campton Place. If you are indeed being worked too hard, sit down among the subtle cream and chocolate decor and unwind over snapper with peach and saffron, guinea hen with chanterelle mushrooms or other creations from hot new chef Peter Rudolph.

 

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