First Avenue at your feet.

Glass lobby stairs lead to The Golf
Club, gym, Spaahh, & wine cellar.

The moment we enter Hotel 1000 we notice quiet—a striking difference from busy First Avenue outside.

A valet in top hat has whisked our car away to park. While checking in we’re offered mint infused tea, served during the summer in the lobby. An Italian Venetian chandelier dominates the entry. Art in the lobby includes a massive horse painting commissioned especially for the hotel and the lighted optiglass bamboo hand-sculpted by local artist J.P. Canlis (a nephew of Seattle’s Canlis Restaurant family). Behind a glass stairway the wall looks like an Alaskan glacier, similated by blue light projected upward.

The décor is sleek and modern, emphasizing texture and tone. We’re told Hotel 1000’s designer wanted an international hotel with a residential feel.

Our corner room on the 12th floor is accessed by a proximity key card that unlocks the door as you approach. Inside, my eye is drawn to the crystal clear picture on the 40” HD LCD television, changing impressionist paintings. In addition to TV and music choices, we discover that channel 98 plays “Classic Still Art” and channel 99 plays “Abstract Still Art.” Satellite radio offers choices from urban beat to jazz traditions to light classical.

Wired-to-serve technology
in each luxury room.

A tiny computer touch screen next to the telephone welcomes me by name. It’s called a VOIP phone, and is part of a fully converged and integrated network; wireless remote to control light, sound, temperature and visual; MP3 and iPod docking stations, and 5.1 surround sound. Each of the 120 luxury guest rooms at Hotel 1000 has this, all part of what General Manager Brian Flaherty describes as “wired-to-serve technology and tech-enabled service tailored to the personal expectations of every guest.”

View from the desk in the Grand Suite.

A finger-width stream of water
drops from  the ceiling, filling the tub.

Combined with the décor, it’s a welcoming ambiance. Woods are dark and colors are dusky gold, varied browns and natural wheats. Desk, coffee table and sidetables are glass-topped, the closets mahogany, the sheets tasteful white-on-white stripes. It’s Asian and modern and masculine and feminine at the same time. The floor-to-ceiling drapes in toasted gold are drawn back from picture windows on two sides. The resulting views make you feel that all of Seattle is at your feet.

With the tip of my finger the pocket door to the bath glides open noiselessly. Next to the black and brown marbled sink a lighted towel shelf cubby holds an analog clock and a stack of fluffy white bath towels. The free-standing tub is extra long, allowing a tall person like me to completely immerse myself. Behind the tub is a picture window with a privacy shade controlled by an electronic wall pad.

At first I’m confused when I look for the tub’s water spout. When I turn on the tub faucets (on the wall)—a finger-width stream of water drops out of the ceiling to fill the tub for my bath! My husband prefers the glass shower enclosure in the opposite corner of this ample bathroom.

The Patio is perfect for
meetings and receptions.

A luxury bed for the head.

The hotel brochure contains witty verbage to remind you this is a friendly atmosphere. The “tub Hotel 1000” is quoted to say, “You’re dirty. You get into me. Make me hot. Hotter. Our time together drains away. You come clean. You’re leaving me.”

Our room contains even more delightful discoveries. There’s an umbrella, black and brushed chrome hair dryer, scale, full-length beveled mirror, Starbucks French Press Coffee Maker, even a preview copy called “Romance Lives” of first chapters to romance novels. And the night light slides out of the wall to become an LED flashlight.

Hotel 1000 sales manager Jodi Forslund, who grew up in nearby Issaquah, says, “If you stay with us frequently we know you like your room temperature at 72 degrees. Next time it will be automatically set before you arrive.”

Glass stairs lead down from the lobby to The Golf Club, gym, Spaahh, and wine cellar.

Modern design and comfort.

The Golf Club at Hotel 1000 is innovative—right in the heart of downtown Seattle you can play Pebble Beach or Pinehurst No. 2 or the Old Course at St. Andrews. This is real golf in a virtual setting. Here you can test your game at over fifty of the world’s championship golf courses. It’s all designed to provide an authentic golf experience with 3-D high-resolution views on interactive touch screens. The Golf Club simulates live golf including fairways, galleries of fans, crosscut greens and controls for weather and course conditions.

More Greens...Less Fees - Get Golf Card! The young man with the crew cut is Casey Sharrow, Hotel 1000’s Director of Golf. Casey says the best part of his job is “the people I work with and getting a few practice shots in.” From Massachusetts, Casey’s lived in Seattle for two years. “This is the only job I’ve had in Seattle—the only one I need.” He demonstrates one of those “practice shots.” There’s the thwok of ball against the wall projecting the fairway. The screen is actually a wall of bungee cords, so the ball drops to the ground, rather than bounce back at you.

The Golf Club offers a unique “Working Lunch” package, where golfers can play five holes on international courses in Florida, Spain, North Carolina or Scotland in a single day without leaving Seattle. Casey helps with tournament play including longest drive or closest to the pin contests, arranges lessons with a golf professional, or arranges snacks and beverages during your round.

“You call yourself a player,” says The Golf Club via the brochure, “But the minute you’re onto my game, I change it. It’s a new playing field. Time to throw it down. At least you’ll go out swinging.”

Search the day spa directory here At the end of the hallway a tile fountain with tinkling water announces the entrance to The Spaahh. In the inside reception area—curved woods and round marble counters—I’m enveloped in the warm smells of Decléor and the smiles of Jen, the spa concierge and Laurel, a massage therapist. Decléor is a line from Paris, consisting of all pure essential oils.

“We use these products in all of our treatments,” says Jen. “A facial begins with a skin evaluation and then we can decide what’s best for your skin.”

The Decléor line is also available at Nordstrom and Sephora. There’s a little room for two, perfect for a mother/daughter pedicure, with a flat screen TV. Massage rooms contain two beds for optional couples massage. This is a relaxing place with fresh herbal smells and low music compiled of Asian themes and classical, including a variety with a digeridoo, perfect to accompany any spa beauty treatment. A fitness center connects to the spa, with a dry sauna, showers and locker room stocked with towels and robes.

“You can order in food from Boka and hang out,” says Jodi.

Colors change behind the
bar in Boka kitchen+bar.

Tonight we dine at Hotel 1000’s signature restaurant: Boka kitchen+bar. Sleek, contemporary design—reminiscent of 1950s Danish Modern—is infused with a menu executive chef Angie Roberts' calls Urban American food.

The floor is reclaimed Pennsylvania barnwood and the cocktail tables are blond burls from fallen northwest maple trees. A lighted Optiglass bamboo sculpture by J.P. Canlis dominates the bar. Lights behind the bar and curving behind three booths change colors gently from red to gold to pink to orange. Cylindrical tube lights suspended by four galvanized wires focus illumination where you want it—center table so you can read executive chef Angie Roberts menu. Boka means Bold Original Kitchen Artistry.

Rachel’s refreshing C-Ray drink.

Pork Belly Appetizer
with greens and tomatoes.

Chocolate & Cherries Dessert.

It’s been an unusually hot Seattle day. As we peruse the list of handcrafted cocktails and new and old world wines, Rachel, our server, recommends a special drink. Called “The C Ray”, it’s a refreshing concoction of lime, cucumber, Sprite and cilantro—her own creation. Rachel is a Cordon Bleu school grad getting front-of-the-house experience.

“We’ve all created something on the list,” Rachel says. “Our bar manager is helpful with our ideas.”

Chef Roberts, committed advocate of sustainable agriculture and local farmers, emphasizes local, seasonal and sustainable ingredients.

Rachel recommends we begin with a house specialty, a Pork Belly Appetizer (think a downhome American version of foie gras). This little chunk of brined bacon is pan-seared, served with greens and tomatoes. Another specialty is creamed corn, made with no milk. Instead it’s boiled down so that pure corn milk makes the “cream.” The Garlic Gnocchi and melt-in-your-mouth scallops are my choice. My husband raves over his Watermelon Gazpacho, a smooth summer sensation. This is food you don’t have to work to eat—just enjoy the right texture combination of crunch and roll. For dessert we couldn’t resist the Chocolate & Cherries, molten chocolate cake with fresh cherries and buttermilk pistachio ice cream.

Boka kitchen+bar’s menu is changed out every couple of months. “It’s seasonal,” says Rachel. Since its June 2006 opening, the restaurant—open for lunch, dinner, happy hour, late night dining, and weekend brunch—has received acclaim in the Los Angeles Times, The New York Times, USA Today and Bon Appétit.

The European Continental
Breakfast Buffet in The Studio.

A fireplace separates the living
and dining rooms in The Grand Suite.

The morning sun rises over the Cascade Mountains to the west and we can see Mount Rainier to the South. A European-style continental breakfast buffet is served in The Studio, across the lobby from Boka. It’s a lounge and private function area showcasing more textures like an onyx wall, a round leather-wrapped wall and patterned carpets. Or, you could enjoy coffee or tea and the morning newspaper in the 4th floor Library, a fireside retreat with “soft seating.” You could also schedule a meeting or a reception in the Library and include the beautiful outside terrace.

Hotel 1000 has 6,200 square-feet of meeting space, including five indoor rooms and the outdoor terrace. All event spaces feature “smart podiums”, 63” plasma projection screens and high speed internet. HDTV is presently being added, making Hotel 1000 one of the first hotels in Seattle to have it. This is made possible because the hotel, which opened June 26, 2006, is a new structure from the ground up. Older buildings don’t have the wiring for it.

Jodi says Hotel 1000 brings technology to the guest level, always keeping in mind better service to guests. For example, an infrared sensor next to the door registers interior body heat, alerting the maid that the room is occupied, so she can return later to make up the room without disturbing the guest. In the most luxurious room, the Grand Suite, there’s a media room, perfect for your own personal Superbowl party. Under the runner on the dining room table is a media strip where you can plug in your laptop.

But Flaherty is quick to say, “Technology for technology’s sake doesn’t make a hotel. It’s the people and the services that make the difference. It’s unexpected pleasures, anticipative service and a customized experience.”


1 whole red seedless watermelon
(Large dice)
1/2 pound red vine tomatoes
(Large dice)
3 English cucumbers
(peeled and large dice)
2 red bell peppers (large dice)
5 tbsp sherry wine
1 bunch of mint (torn)
Kosher salt and pepper to taste
1/4 cup olive oil

In 2 batches blend together all ingredients (except salt, pepper, and mint).

With the mint in the strainer, strain mixtures through.
Wisk in salt, pepper and olive oil.
Serve ice cold.

Boka kitchen+bar

HOTEL 1000
1000 First Avenue
Seattle, WA 98104
206/957-1000; toll-free 877/315-1088

Hotel 1000 sits at the corner of First Avenue and Madison, in the heart of downtown Seattle, convenient to landmarks Pioneer Square and the Pike Place Market. The location was previously a landmark sporting goods store. The first 12 floors are the hotel; floors 15-25 contain 47 residential condominium units, marking this the first hotel/condo development in Seattle.

The atmosphere at Hotel 1000 seems to say, “I’m not all modern hard edges, I’m soft and fun, too.” To quote the key, “Just stick with me and people will know your name. Doors will open with just a wave from your hand. You’ve arrived, my friend.”

Feature by Carolyn Proctor, Jetsetters Magazine Adventure Editor.  Photos by Carolyn Proctor and courtesy of Hotel 1000.