The Millennium Biltmore Hotel–one of the most beautiful historic hotels in Los Angeles–is gearing up for a multi-phase renovation aimed at keeping the hotel competitive within Downtown LA, which is increasing in relevancy within the region as Downtown LA continues to evolve into an attractive destination for visitors and tourists.
According to the Marketing Manager of the Biltmore, Janet Chiu, the hotel recently began work on a 2-3 year renovation plan that includes restoring the historic ceiling plaster work in the original lobby (now tea room), changing out the green awnings with new maroon ones (take a peek at the old green awnings), and replacing the carpeting throughout most of the hotel hallways.
In addition to the hotel renovations happening, the hotel’s main restaurant Sai Sai has recently gone through a change in culinary concept that re-energizes an already well recognized name. The restaurant has shifted its focus from a sushi lounge to a noodle bar with Vietnamese pho and Japanese udon and ramen. According to Sai Sai, “the new concept was developed by the Millennium Biltmore Executive Chef, Thomas Ryan, with protege young chef Jon Shin leading the team who has spent three years at Nobu in virtually all culinary capacities.”
When the Biltmore Hotel first opened in 1923, it was the largest hotel west of Chicago with 1,500 rooms. The 11-story structure with beautiful Spanish Revival and Beaux Arts architectural styled details spans half a city block. However, over the years, to increase the size of each room, the rooms have been reconfigured with a total now of 683 rooms.