The William Vale hotel review - New York, USA
If you ever needed evidence that Brooklyn’s Williamsburg quarter has well and truly come of age, look no further than the new 183-room The William Vale. Designed by architects Albo Liberis, the angular white folds of the 22-storey building loom large over the neighbourhood, not the least for its sprawling retail space, elevated 15,000 sq ft green garden, and a 60 ft pool, the longest in New York City.
Studio Munge’s interiors are almost severe in their modernist bent, while the rooms – each of which includes a balcony with panoramic views of water and skyscrapers – feature a blizzard of white Frette linen, walls and tiles, with black, grey, and silver accents by way of soft drapes, geometric patterned fabric and rugs, and bathroom fixtures.
As is almost de rigueur these days, the hotel plugs into a network of local providores and stages regular events featuring Young Turks from the arts community. To wit, the Brooklyn Roasting Company provides fragrant java, while the artwork includes a sparky lobby installation by Brooklyn maven Marela Zacarias, and calligraphic creations in the elevators by Ricardo Gonzalez.
Meanwhile, chef Andrew Carmellini presides over the hotel’s menus, including the southern Italian specialist Leuca, and the rooftop bar Westlight, the latter, a particular showstopper for its grand sweep of Manhattan’s glittering skyline.