Photos courtesy of Hotel 1000 and Amy Leyrer
Drifters: Hotel 1000
by Treve Ring

A downtown Seattle hotel distinct in 1,000 ways.

Hotel 1000’s byline is “1000 Points of Distinction,” and I have to say, I probably came close to counting 1,000 cool things about this modern downtown luxury property on my recent visit. The location, for one, is fantastic. A few short blocks from Pike Place Market at 1000 First Avenue (few distinction points for memorable address alone), the eight-year-old property is easy walking distance to downtown shopping, Pioneer Square (with a hot restaurant revival happening here), the cruise ship terminal and nearby CenturyLink and Safeco Fields. The welcoming lobby and check in gained a few dozen more distinction points, with friendly and informative front desk and bell staff and a complimentary flute of Champagne for freshly arriving guests. That’s worth a revisit right there—this road weary wine traveler’s favorite kind of welcome.

Hotel 1000 was built with mod cons top of mind—both conveniences and connectivity. Here’s where the points of distinction really begin to add up. The hotel is a technical wonder, from infrared sensors alerting housekeeping to guests’ presence to Moodz channel programming on the TV, transporting visitors ambiently to the beach, or Tuscany, with the click of a button. Extra bandwidth means the entire property, including numerous meeting rooms, is high speed internet accessible at all times—a huge boon if you’re a business traveler or having a coffee meeting. Complimentary phone calls worldwide and local papers help keep guests connected near and far. High-tech touches continue downstairs in The Golf Club, a virtual golf facility with two tee boxes and the ability to play on 50 top courses around the world.

The guestrooms are spacious and sleekly appointed, with custom furnishings, a sumptuous, multi-pillowed bed, Molton Brown toiletries and oversized freestanding pedestal tubs that—an unexpected surprise to me—fill from the ceiling faucets. The 120 guestrooms, and 47 residences above, have access to the 24-hour fitness center, knowledge and connected concierges and relaxing Spaahh, a full service spa. I dekinked and detoxed with an “Enrapture” body wrap, leaving my skin silky smooth and my muscles knots untangled.

BOKA restaurant + bar runs along the front of the hotel, a vibrant, inviting space that pulses with corporate lunch energy during the day, and chromatherapy mood lighting and a cocktail-forward, foodie crowd at night. Chef Peter Birk has cultivated over a decade of trusted relationships with local sustainable producers and farmers, and his urban American menu is rooted in that ethos. Take their legendary BOKA Burger, for example: a crave-worthy stack of Long Valley Ranch beef and Golden Glen cheddar on a locally made bun, with a side of addictive truffle fries.

BOKA recently lured Cory Duffy away from his pioneering distillery, Rain City Spirits, back to the restaurant world and a position of bar manager. In the few months since he arrived, he’s put serious emphasis on the cocktail program and staff training and involvement. Beyond a solid foundation of classic cocktails, Duffy has built a network of local wines and spirits into his creative drinks program. For Valentine’s Day, he has concocted a new “love potion” and cocktail, BOKA No. 9. The new cocktail features BOKA’s proprietary tincture, BOKA No. 9, a blend of herbs, spices, roots, leaves and berries made by the hotel’s in-house naturopath and offering the consumer effects well beyond the traditional cocktail or everyday tincture. When consumed solo or added to BOKA’s new cocktail, its main benefits are that it stimulates and energizes, increasing both stamina and libido. Distinction points aplenty! Good thing there are 120 rooms upstairs.

I lost track how many points of distinction I counted at Hotel 1000. I think I’ll have to return and pick up the count, along with my welcoming glass of bubbly at check in, of course!

The BOKA No. 9 cocktail is available now in advance of Valentine’s Day. However, there are plans to sell the tincture itself directly to the consumer in the future if you’d like to try your apothecarian hand at home. Bar manager Cory Duffy shares his recipe for BOKA No. 9 here for you:

Ingredients:
1 ounce Captive Spirits Bourbon Barreled Big Gin
½ ounce Pine Liqueur
½ ounce Antica Vermouth
2 droppers Boka No.9
1 ounce NW Sour (Apple Cider, Lemon, Simple)

Directions:
Combine ingredients, add ice and shake until cold. Strain into a rocks glass with 1 large ice cube. Garnish with lemon peel. Served at BOKA for $18.

Hotel 1000 || 1000 First Avenue, Seattle || hotel1000seattle.com

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