Contributor/ Andy Bird
Best Known For
An oasis of old school southern hospitality in a beautiful 19th century coach house, set in French Quarter New Orleans. Spread across three cottages from the 1700s, now a luxury hotel with 31 individual rooms and suites each decorated with period antiques.
The Good Stuff
Where to start? The home made scones served room side in the palm tree laded garden. The history, the library, the staff, the chandeliers, the sweeping balcony with the hanging American flag to see in the (often sweltering) evenings. This is a true gem of a hotel.
Sitting astride two sides of the street, in a small side road off the hustle and bustle French Quarter, but seemingly a world away, you are ushered into reception by staff who seem like they’ve been working there a generation. Effortless is a word that’s used a lot in hospitality, but in this case it’s apt. From the owner manning reception, to the door staff slowly leading you to your room, offering local tips a plenty, right up to the charming menus and room layouts this is a hotel you can come to relax in what is an uber hectic city.
Inside the hotel – 10/10
Spiral staircases, palm tree patios & chandeliers fill the 33 rooms in Soniat House. Rooms spotlessly clean, and uniquely charming with four poster beds, lavish paintings, antique mirrors, balconies, an interior courtyard for taking an afternoon gin and tonic. Egyptian cotton sheets and goose down pillows offer a great resting place from the city, in the city.
Outside the hotel – 9/10
The French Quarter. Depending on what block you’re on it’s either a frat boy nightmare, a serene art gallery strip, great restaurants, great live music, or an eerie quiet side road. Unique architecture and fairly unrivalled love of booze. If you get the chance, take a boat or a car up to the Bayau and experience some swamp life. And most definitely try and dig a bit deeper and take in some restaurants off the beaten track. I can heartily recommend Co-Ops Place for the best fried chicken I’ve ever had, as well as the various crayfish boils, in particular at market day down by the port.
Image courtesy of Soniat House