Latest news with #Moxy
Yahoo
2 days ago
- Business
- Yahoo
Marriott's Moxy Hotels opens property in Istanbul, Türkiye
Moxy Hotels, a Marriott brand, has launched a new property in Istanbul's Beyoğlu district, marking the brand's inaugural presence in the city. The new property in Türkiye, designed by Designist Architecture, combines neoclassical architecture with locally inspired artwork, especially from Turkish cinema. Marriott International Europe, Middle East & Africa Premium, Select & Midscale Brand Management vice president Sandra Schulze-Potgieter said: 'For over a decade, Moxy has offered a stylish hospitality experience for the next generation of travellers with its industrial design, buzzing social spaces and bold programming. 'Istanbul is full of energy, culture and diversity, making it the perfect destination for the brand.' The hotel features 167 guest rooms and suites, each equipped with amenities including USB ports, smart TVs, and complimentary Wi-Fi. The accommodations offer city or atrium views. The property offers a range of dining and leisure options. Bar Moxy serves a selection of cocktails, local beers, and small bites, while the 24/7 Grab & Go Delights station caters to those needing a quick snack or drink. The Moxy's Breakfast Bar offers the traditional morning meal. For fitness enthusiasts, the hotel's 24/7 fitness centre is outfitted with a comprehensive range of equipment. Moxy Istanbul Beyoğlu also provides meeting rooms with technology for business travellers. Moxy Hotels now operates more than 155 properties across more than 30 countries and territories. This opening follows the May 2022 launch of the JW Marriott's 17-storey luxury hotel in Istanbul, further expanding Marriott International's presence in Türkiye. "Marriott's Moxy Hotels opens property in Istanbul, Türkiye" was originally created and published by Hotel Management Network, a GlobalData owned brand. The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site. Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Yahoo
28-05-2025
- Business
- Yahoo
Deer District hotel wins key city approval. Union organizing hotel workers opposes it
A $50 million hotel proposed in downtown Milwaukee's Deer District has won a key city approval − overcoming opposition from a union organizing housekeepers, food and beverage staff, and other hotel workers. The seven-story, 156-room Moxy Hotel would be developed by the Milwaukee Bucks and Middleton-based NCG Hospitality at 430 W. State St. The hotel's supporters include construction trades unions whose members would build it. Moxy's main entrance would be on North Phillips Avenue, near Fiserv Forum and the new FPC Live performance venue. Construction could begin in 2026 on the 18-month project. The Common Council's Zoning, Neighborhoods and Development Committee on May 28 recommended zoning approval. The full council is to review it on June 3. Committee members Peter Burgelis, DiAndre Jackson and Scott Spiker voted to recommend zoning approval for the Moxy, with Milele Coggs abstaining. Committee Chair Robert Bauman opposed it, saying the hotel lacks amenities and has small rooms. The zoning change is opposed by allies of the Milwaukee Area Service and Hospitality Workers Organization. MASH is organizing roughly 90 employees at The Trade, which NCG Hospitality operates at 420 W. Juneau Ave. That hotel opened in 2023 on a Deer District parcel owned by a Bucks affiliate. A 2024 union representation election, when The Trade workers rejected MASH, was fair, says NCG Hospitality. MASH says NCG used unfair labor practices, including scare tactics and intimidation, which the National Labor Relations Board is investigating. Moxy's opponents, including Milwaukee Teachers' Education Association and three other unions, haven't focused on The Trade organizing campaign at committee meetings − an issue not relevant to a proposed zoning change. Instead, they've focused on claims Moxy wouldn't be the proposed site's highest and best use. Located one block north of the expanded Baird Center, the site is better suited for a larger hotel, according to that argument. They cite the city's 2015 Deer District plan which contemplated a hotel with 300 rooms at that site. A Legislative Reference Bureau memo says a much larger, taller hotel would provide more tax base for the city. Attorney Bruce Block, representing the Bucks affiliate which owns the development site, said the zoning code requires a building with a minimum of four stories and a maximum of 20 stories. The code doesn't specify a hotel for the site, doesn't mention a minimum number of hotel rooms, and doesn't include a "highest and best use" requirement, Block said in a letter to committee members. NCG Hospitality says demand doesn't exist for a large, convention center-oriented hotel − citing Marcus Corp.'s planned shutdown of 175 rooms at the 729-room Hilton Milwaukee. Mayor Cavalier Johnson's Department of City Development recommended the zoning change, saying it meets city standards. Supporters include 16 unions and other labor organizations − mainly construction trades unions − according to a letter to committee members from the Milwaukee Area Labor Council AFL-CIO. The letter cited 400 construction jobs and 35 hotel jobs "which benefit the city far more than a future unknown hypothetical project." The committee vote followed a nearly two-hour closed session to discuss with the city attorney possible litigation tied to the Moxy decision. There's no legal basis to deny zoning approval under a highest and best use test, according to Block's letter. Tom Daykin can be emailed at tdaykin@ and followed on Instagram, Bluesky, X and article originally appeared on Milwaukee Journal Sentinel: Downtown Milwaukee hotel wins key city approval over union opposition Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Time Out
01-05-2025
- Entertainment
- Time Out
First look: Moxy Montreal Downtown is the city's hippest new hotel
Free welcome cocktail? A stunning pool with staggering views of Montreal? Bold, playful design around every corner? Moxy Montreal Downtown, nestled between Griffintown and Old Montreal, is all of this and more. This new hotel opening marks the debut of the Moxy brand in Quebec and is the 300th Marriott property in Canada. Montreal is home to its fair share of incredible hotels, including one of the best in the world. After the recent publication of the world's 100 best new hotels list which did not feature a single Canadian property, the opening of Montreal's newest hotel begs the question: Is Moxy Canada's best new design hotel? Just steps from Montreal's downtown core, and a 9-minute walk from landmarks like the Montreal Eaton Centre and Time Out Market Montréal, it's easy to see why everyone is talking about this stylish new hotel. Developed in partnership with Montreal-based RIMAP Hospitality, the hotel is located on Saint-Jacques Street, just steps from Old Montreal and near major streets like Sainte-Catherine and Notre-Dame. True to the Moxy brand's bold spirit, the hotel features 216 smartly designed rooms, collaborative work areas, and a lively bar-restaurant and lounge. Blending contemporary comfort with a playful, energetic vibe, Moxy Montreal Downtown stands out for its eye-catching design, personalized service, and dynamic social spaces. Bold design comes to life through eclectic furnishings and locally inspired artwork, including subway car–themed murals on each floor created by the Montreal-based, women-led firm Design is Yummy. Guests will also spot nods to the city's iconic landmarks, from the metro to the Ferris wheel and beyond. Throughout the hotel, unexpected design touches—like a dramatic mirror installation suspended from the lobby ceiling (check out footage of the exclusive tour below) and a sculptural spiral staircase—capture Montreal's inventive, offbeat spirit. A mirrored, neon-lit tunnel connecting one part of the hotel to the other is the Instagram background of our dreams. The elegant pool, bookended by a hot tub and sauna, has stunning views of the Montreal skyline (pool flamingos included). And the gleaming gym that looks out at the iconic Farine Five Roses sign made us actually want to work out. Time Out Tip: You need to experience the hotel's elevators. If you know, you know. What makes Moxy different? Check out Time Out's exclusive behind the scenes tour here: View this post on Instagram A post shared by Time Out Montréal (@timeoutmontreal) When is Moxy Montreal Downtown opening? The hotel officially opened its doors on April 30 at 3 p.m. What is the Moxy brand? Since the launch of Moxy Milan over a decade ago, the Moxy brand caters to the young (and young at heart), redefining the traditional hotel experience over the past decade. Moxy encourages guests to embrace their bold side and keep the fun going. Known for their high-energy vibe, the properties aim to become a social hub in every destination they touch.
Forbes
17-04-2025
- Business
- Forbes
There's Something Happening In St. Pete, Florida
Downtown St. Pete stretches on for multiple miles across several neighborhoods along Central Ave. Visit St. Pete/Clearwater Walk along Central Avenue between Beach Drive and 30th Street— the main drag in downtown St. Petersburg, Florida—and talk with business owners, restauranteurs, and bar managers, and they'll all tell you the same thing. Things have changed in downtown St. Pete, and for the better. Sitting in the sunshine along the sidewalk at Pulpo Kitchen & Lounge, a relatively new restaurant on Central Ave, General Manager Dylan Ruhe explained how this neighborhood, known as the Grand Central District, would probably not have supported this eatery ten or twenty years ago. He spoke about the lack of foot traffic back then, before the influx of new condos and apartments revitalized downtown, before the array of local businesses you see today, when people used to say that they only came to this area for two reasons: To get gas after a Rays baseball game (apparently a nearby gas station was one of the closest to Tropicana Field at the time), or to frequent a seedy dive bar. 'When I started as an intern [with the Tampa Bay Rays] in 2003, you didn't really walk down Central Avenue very much,' Jason Latimer, now the Director of Public Relations for Visit St. Pete-Clearwater, said on a recent podcast. 'There were maybe two or three bars, two or three restaurants, that existed that you would actually want to go to.' Nowadays, you can walk the 2.5 miles up and down Central Ave between Beach Drive and 30th Street and marvel at the fact that you encounter dozens of bars and restaurants you'd actually want to go to, with few national chain establishments in sight. Among them are places like Pulpo, serving small plates of sophisticated (and delicious) fare: Peruvian-style ceviche, a fresh baby arugula salad with shaved Manchego, calamari stuffed with squid-ink rice. The colors popped on the sunny day as Ruhe brought them out. The artistic plating of the dishes and the Latin influence of the restaurant reminded me of something you'd find in southeast Florida, like in West Palm Beach, Fort Lauderdale, or Miami. The lobby of the Moxy Hotel in St. Pete is set up more as a gathering place than as an arrival's hall. Yvonne Gougelet It wasn't the first time I felt that way in St. Pete. When, due to a flight delay, I arrived around 11 p.m. on a Friday night to my hotel, the Moxy, I had to weave my way through the crowd to get to the check-in desk. That's because like many new boutique hotels, the lobby of the Moxy is designed more as a gathering place than one of arrival. A street-side bar (think bar stools on the sidewalk) stops people as they walk by, and on this night, there were many eclectically dressed youngins waiting in line to take the elevator up to the rooftop hotspot, Sparrow. Amenities in the room are very slim (some pegs to hang things on)—no refrigerator, no ice buckets or ice makers, no housekeeping until after three days. No. If you're looking for a restful getaway in a quiet corner somewhere, or a large room to hole up in on your anniversary, you've picked the wrong place (check out the online reviews). The room is not why people choose to stay at the Moxy. Rather, the hotel is designed for leisure travelers looking for nightlife and traveling influencers/creatives who like to work in communal spaces—two segments that are certainly new(ish) to St. Pete tourism. While there is only a small writing space in the room (I dare not call it a desk), in the large common area, beside the bar, you'll find spacious communal tables for working, and even a podcast studio for recording (and yes, I did record a podcast in there - managers, you'll move the skee ball game a little farther away, won't you?). The common areas in the Moxy Hotel St. Pete offer long communal tables for working, and even a podcast studio. Yvonne Gougelet The prices also reflect the South Florida vibe. It was there in the common workspace that I indulged in the most expensive coffee I've ever had: a 16-oz black coffee for $6.42. That's impressively high for a black coffee, one I have not yet been able to beat, even at the Miami airport. I remember the price exactly because it also happened to be my room number that weekend—642. Up on the rooftop at the Sparrow Restaurant, the music from the live DJ was pumping, so loud that, by the end of the night, I ended up shoulder to shoulder in the booth with my date, leaning in just so I could hear what she was saying and ease the burden on my vocal cords. Not that I was going to complain about it. The mezcal negronis were on point, and everyone looked to be having a good time on the dance floor in their button-ups and dresses. Someone visiting for the first time—like myself—may draw the conclusion that, between places like Pulpo and the Moxy (among others), St. Pete is being cosmopolitanized right in front of our eyes, displaying influence from its east-coast neighbors as it grows, jumping on trends in food, art, and culture. Locals will tell you those things have always been here. Chris Powers, the bassist for the popular reggae band 'The Hip Abduction,' whose song 'Pacific Coast Highway' gained notoriety during the L.A. fires back in January, was celebrating an anniversary with his wife at the table next to me at IL Ritorno, one of the most revered restaurants in town, when I first met him. A week or two later, when I got him on the phone, he was in New Jersey, about to play a show at The Stone Pony, the joint where Bruce Springsteen honed his craft in the 70s. This summer, the band will play Red Rocks Amphitheatre for the fourth time, but they got their start playing beach bars in St. Pete, where Powers grew up. The Dali Musuem in St. Pete houses more than 2,400 pieces of Dali's work. Visit St. Pete is evolving, no doubt, Powers said. And in some cases, there is a little bit of that over-the-top, southeast Florida buzz making its way into town (i.e., Moxy). That idea is definitely circling amongst locals. Look no further than that his friend often wears a t-shirt that reads: Don't Fort Lauderdale My St. Petersburg. Though there has been progress in revitalizing downtown, the art and cultural scenes have always been present in St. Pete, Powers explained. 'Certainly, things have changed [in St. Pete], but the lifeblood of this place has been art, music, and parks for as long as I can remember... That really hasn't changed that much,' he said. 'Those underpinnings are still there, but now, there are more options of things to do.' A peek under the hood backs up his claims. The Museum of Fine Arts in St. Pete, with its collection of European, American, and pre-Columbian art, was founded all the way back in 1965. The Salvador Dali Museum, a museum one would expect to find in Paris, opened its doors in 1982 and boasts more than 2,400 pieces of Dali's work. No surprise, Powers recommends visiting a couple of the historic music venues when in town, such as Jannus Live or the Floridian Social Club (formerly the State Theatre). The former opened in 1984 as a reggae/punk rock venue; the latter celebrated its 100th anniversary last year. One night my friend said he wanted to show me something, and took me into a run-of-the-mill liquor store on a side street in downtown. I didn't know what he was up to—turns out there was a secret bourbon bar in the back, behind the Jack Daniel's display, a place called the 1st Ave Clubhouse Bourbon Bar. Nice place, really nice whiskeys, leather chairs for sitting. I felt a little out of place wearing running shoes and shorts, until I saw a picture of the owner standing in front of the bar, wearing ripped jeans and a t-shirt, for an article about its grand opening. It was the perfect juxtaposition of St. Pete's evolution. 'I will proactively say that we are 'Miami Light,'' Latimer explained. '[St. Pete's nightlife] is a little more scattered out, it's here, it's there... it's just a more chill vibe that exists here. You can wear flip flops and a t-shirt and get into just about every establishment just fine. But you still have the same [focus on] art and culture.' Jannus Live is a historic music venue in St. Pete that opened in 1984 as a reggae/punk rock venue. Visit Dress codes or fashion statements of any kind are not needed in the most-popular type of watering hole in St. Pete, which remains, above all else, the neighborhood brewery. There are an eye-popping 50-some breweries throughout downtown St. Pete and the county, a sign that most locals would still choose dart boards over DJs any day. The best way to meet these local folks is to visit the dozen or so breweries located in downtown St. Pete by bike along the city's urban recreational path, the Pinellas Trail (close, but no relation to legendary Rays' manager Lou Piniella). Grab a bike at St. Pete Biking Tours and ride west into the vibrant town of Gulfport for a brew, then increase the frequency of your stops on the way back, perhaps working in the St. Petersburg Distillery for a shot of life or one of the many breweries within a block or two of the trail. Perhaps the most amazing thing about the evolution of St. Pete is that you can write an entire article without ever mentioning what has traditionally been its main attraction—the beach. If you've never been, the setup of the city sort of separates itself into two destinations, the downtown on the main peninsula and then the beaches about ten minutes away, on a string of barrier islands (see a map here for visual help). You could, very easily, visit St. Pete's downtown and never see the beach, or vice versa. However, transportation between the two is super easy, and unlike many destinations in Florida, you don't need a car. The SunRunner Bus, which debuted in 2022, offers quick access between downtown and St. Pete Beach. You can also use it to get to the aforementioned Grand Central District. In total, the bus cruises to 30 stops over a 10-mile route. That's a big perk, to be able to land in Tampa, stay in downtown, and access the beach, all without a car. Though, I must admit, I did not step foot in the sand during my 3-day visit in February. I think that, in itself, is a nod to what St. Pete can now offer a visitor. And if that makes it more like Miami or Fort Lauderdale, then so be it.
Boston Globe
08-04-2025
- Business
- Boston Globe
Love to eat in Portsmouth, N.H.? Thank Jay McSharry.
Most restaurateurs tell me how hard it is to open a restaurant. You have so many of them. How did you do it? Advertisement I keep it simple. I partner predominantly with chefs, and then I try to run the front of house with some great managers. These chefs have a stake in the game, and they've worked their way up. They're a known entity to me for the most part — their work ethic, their commitment to the job. How do you decide who to work with? I'd like it to be a passion project, a chef being passionate about the cuisine they're going to engage with. I know that, when I started Jumpin' Jay's Fish Cafe, it was a passion project for me. It was years in the making, and a lot of different influences. The same energy I have, I want to see in my chefs. Advertisement For instance, Moxy is Matt Louis, who worked at The French Laundry for five years. He went out and traveled. He staged at Noma. He staged at Eleven Madison Park. Then he went out and created his concept for New England tapas, which is based on taking the Spanish influence of tapas and applying it to the region of New England. The pitmaster and chef at Ore Nell's, Will [Myska], his mom is Grandma Ore Nell from Houston, Sugar Land, and those are her recipes. It's all ideally based on passion. Why restaurants, and why New Hampshire? I grew up in Westport and Wilton, Conn. Westport has a great restaurant scene. My whole family worked at Viva Zapata in Westport. I'm the youngest of seven, and I loved restaurants. My sister owned a restaurant in South Norwalk called Jasper's Oyster Bar, and I worked there when I was young, and I always thought that someday I wanted to open a restaurant. As the youngest of seven, we went out maybe once a year, to a steakhouse with a salad bar. So my food passion, I think, came from working in my sister's restaurant. I just love the energy of a restaurant, and then the food passion sort of just unfolds. I started off dishing and busing, and then I managed a restaurant in college. I went to UNH, and I loved it. I graduated in '90. It's really about the energy of a restaurant, the sense of hospitality, the sense of community, being a community partner. There's a sense of teamwork, that you're putting on a show every night, and I love that. Even the smallest link in a restaurant is critical. Being a buser at 14 or 15, you appreciate it immediately. If I was working hard, I was recognized, and I think I got a lot of gratification from that and ran with it. Advertisement What do you think the Portsmouth food scene does well, and what do you wish it did better? There's a great restaurant community here that supports each other; during Restaurant Week, we support each other. I'll go to a bunch of other restaurants, try their menus. We do our own form of Taste of the Nation now, in June, and people need staff. We swap staff to get people through. A high tide raises all boats. I love that about Portsmouth, and I love that everybody's out at everybody's restaurants. For a city of 22,000, we pack a lot of punch. What do you wish were better? We need a Spanish tapas bar in town; that would be one thing I'd love to see. Something like Toro or Barcelona. Something small, something classic. What's your favorite below-the-radar place that people might not know about? Where might we find you? I love [Himalayan restaurant] Durbar Square. I think their food is clean with lots of flavor, lots of vegetables. For quick bites. Nikki's Banh Mi is great. I love Street, but that's my restaurant, so I don't want to be plugging my own restaurants. I like the tuna fish sandwich or the Niçoise salad at La Maison Navarre; they're outstanding. We just went to France to ski over the February break, and my kids love crepes, crepes, crepes. We go there, and they're great owner-operators. What's your restaurant pet peeve? I don't like all the added fees that people are starting to do. If you need to charge more, just charge more, and pay your staff accordingly. And credit card fees bother me: It's the cost of doing business. Advertisement As far as service is concerned, it's the classics: just being greeted within the first minute you're there and your server coming over to the table within the first minute you're there. Those are classic things. My peeve this weekend was that we had three desserts to share for six of us, and they didn't give us individual plates. That was at one of my restaurants. They'll be hearing about it today — in a nice way. I didn't bring it up at the time. Give everybody plates. It doesn't cost you anything. What's your biggest piece of restaurant advice, and what has been your biggest mistake? My biggest advice is: You've got to work in the business. You've got to be in the business. I talk to a lot of people who want to open restaurants. You've got to work it, know it, feel it. Make sure you want to do it before you commit. Do it for somebody else. Do it on somebody else's nickel. And then, if you really love it, take the plunge. I had somebody call me who wanted to open a coffee shop or buy a coffee shop from somebody. But before you do that, you should go out and work in a coffee shop. I know you're going to be the owner, but you should have the passion and enjoy making cappuccinos. I think sometimes people look in and think it's so exciting, or they're watching one of these shows: It's not 'Iron Chef.' There's some repetition. There's a lot of: Wake up; we're doing it again. You have to have a love for the routine as well. Advertisement Biggest mistake? Has there been a restaurant that failed or a restaurant that didn't work? Oh, totally. I'm early on in the kid thing, but restaurants are like kids. You want them to be one way, but they become their own person, and so do restaurants. At one restaurant I had, the menu didn't turn out at all like I was hoping or expecting. The concept changed to more of a high-end Italian restaurant rather than just a casual Italian restaurant, and that wasn't where I wanted to go. But sometimes these restaurants have a mind of their own. I don't put my imprint too far on it. I might say, 'Hey, this isn't working,' three to five years in, rather than keep trying to fix it. How do you know if something isn't working? It's all in the numbers. Customers can tell you all the time: 'I loved [your former pizzeria] Luigi's,' but not enough people loved it. It was a good pizza place, but it's all in the numbers. Even labor, which is a lot tougher these days, post-COVID, but I think you just have to work on it that much harder. You seem to have a good attitude about it, though. When you get up to bat, you know you're not always going to hit a home run. You know you're lucky just to get on base. Since you're a Seacoast guy, let's talk about lobster rolls: mayonnaise or butter? That's a good question. I would go butter. Advertisement Lakes or beaches? My wife's a lake person, Lake Sunapee. That's where we go. And our local beach is great — Pirate's Cove [in Rye]. Last but not least: What food do you absolutely hate? There's one vegetable I don't like: asparagus. I love every other vegetable, anything else. But for some reason, I don't love asparagus. Interview was edited and condensed. Kara Baskin can be reached at
