- About Us
- Local Savings
- Green Editions
- Legal Notices
- Weekly Ads
The Heathman Hotels in Kirkland, Oregon named as two of world’s best
The list is out and The Heathman Hotels in Portland, Ore. and Kirkland have been recognized in Condé Nast Traveler’s Gold List for 2013 — the only small, independent hotel to land multiple properties on the prestigious list.
The list highlights the 510 “best of the best” places to stay in the world according to rigorous screenings by the 47,000 Condé Nast Traveler readers whom voted in the annual Readers’ Choice Survey.
“Being included in the 2013 Gold List among prominent and remarkable venues around the globe is such an honor,” said Chris Erickson, general manager for The Heathman Hotel in Portland. “It means a great deal to us, knowing that we can positively impact our guests and make their stay so memorable.”
Troy Longwith, general manager at The Heathman Hotel, Kirkland added, “It’s been an amazing year for The Heathman Hotels — ranking on the Gold List and in the Top 100 Hotels in the world. Both of the Heathman Hotel establishments offer so much to their communities and guests, and I am eager to share these world-class services with our guests in the future.”
Approximately 47,000 readers participated in the survey and each reader assigned points to each category, and those venues with the highest rankings made the list. Overall scores are an indexed average of evaluations concerning five characteristics: rooms/facilities, location, service, restaurants/food, and value.
The Conde Nast Traveler Readers’ Choice awards ranked the Kirkland property as the 88th best hotel in the world in 2012. The hotel has also garnered the AAA of Washington Four Diamond Award, an indicator of excellence that promises travelers an unparalleled lodging experience, and is also a member of the Preferred Hotel Boutique Group.
The Heathman Hotel features 91 classic guest rooms and suites, and Trellis, a 90-seat wine-country-inspired restaurant and bar helmed by Chef Brian Scheehser. Trellis’ rustic, robust menu evolves with the seasons, often featuring items from Scheehser’s own 10-acre farm.