The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1905-06-03
hotel PERFECTION
NOW a FACT
THE ST. REGIS, NEW YORK, FAST
MAKING FRIENDS.
Luxurious Appointments and Perfect
Service at Reasonable Cost-Novel
Features of Pronounced Utility-A
Distinctly Conf ortable and Inviting
Home Atmosphere Bids the Traveller
Welcome.

Some time hence, far enough removed ,
to give the proper perspective when the
historian Of social development in {
America comes to the year 1904 and the
opening of New York's most palatial
hotel, the St. Regis, he will start new ,
page, or, if he knows his business, dlgn1-
fly it with separate chapter.
Certainly, however, the historian Will
dwell at length on the fact that, with
out increasing its rates over any other
frst-class hotel or restaurant, the st.
Regis introduced a new note in hotel
keeping, in that it blended in most de-
sirable degree the best public convent
ences with the genuine comforts Oh
home life.
To the second casual observer this
may not seem so important as the deVel-
opment Of the turbine engine, or the dis
covery of wireless telegraphy; but when
we consider the multitude with good
homes who frequently travel, or who
close their houses for a week or a
month or more and live at hotels,
besides the masses in the big city
quently dine out, the st. Regis comes
near to comforting a positive boon on
New York s well-to-do residents and So
journers alike.
What is particularly important in this
connection is that it's prices are no high
er than at any other frst-class institu
ton of its kind; room with bath can
be had for five dollars day, or a
parlor, bedroom and bath for twelve
dollars a day and upward; while side
by side with the rarest and costlest
vintages in the wine cellar, is the Or
binary claret at one dollar or so a bot
tie. The restaurant also contributes
its evidence in this connection by pre-
senting the same scale of prices as
charged at all first class restaurants and
cafes. While submitting these facts it
is interesting to note that many papers
throughout the country, which were in
nocently the means of creating false i'm
pressions about st. Regis prices,
through transformation from certain
New York sources, have since paid
splendid editorial tributes to the hotel
as such, and to the enterprise that had
SoiLiIOuI0l 81 S1ttuu1y W tue ClCy .
adornment.
Continuing on the lines which the
social historian would probably pursue,
it is necessary to dwell particularly on
the note of esthetic refinement which,
in the St. Regis, is introduced for the
first time. As you enter it's bronze
framed doors, you recognize, in a vague
way, the esthetic cause by the vision
Of cameo work marble instead Of the
usual machinem made production; in a
+Lo+ hn al
semble is due to the statuary, and that
the heavy Kurdish rug and other fea-
lures contribute, just as on the upper
floors the gold-plated door plates super
bear share in the effect of the whole,
tbut you cannot dissect the pervading
Influence of culture.
Enter the dining-room or the tea
room with R. V. Y. SeweIl s decorative
panels Of "Cupid and Psyche or the
quartered English oak, or else, if you
prefer, ascend to the second floor, to the
library, public apartments and the won
derful banquet hall, lined with polished
realize the refined atmosphere that is
all pervasive. Every salon has {
Steinway piano, and everywhere We
notice that the management has ap
preached the situation from the poin
Of view. Of host catering to the com
sign of "welcom make yourself a
shome,' is omnipresent.
Turning from the esthetic features
Ito the utilitarian, we find scientific con
,ditions and improvements here intro
duced for the first time in hotel-keep
glass-top counters and tables, with it
series Of improved machinery, need no
be dwelt upon; suffice it to say tina
the motto Of the proprietor, Mr.. Haan
and perhaps the keynote Of his sue nc
is wrong,' has brought about a food
producing place unequaled in the world
The soup cook, roast cook, fish coo
and the pastry cook each has his heaC
quarters and his staff, of assistants. N
pointments Of the kitchen, thus insu11
ing absolute cleanliness. AS part c
the kitchen service, every floor has il
service pantry, thus enabling the guest
as in the dining rooms below. Thes
pantries are provided with warmin
closets, refrigerators, etc.
Special mention is also due one
the great luxuries of the St. Regis
one that remains invisible, but, neve
Gently felt-the arrangement for SUI
plying pure air turnout the house. Yc
close your windows to ventilate yol
rooms, for filtered air enters the val
GUS apartments thru unODtruSlYel era
ings, aften concealed in the ornament
bronze works or decorations TT
process of iltering the air is origin
and on simple scientific lines. II
guest Has only to turn the dial in h
room to hot or cold, dry or damp,
be supplied with air according to t.
liking, making it an ideal house
this respect in summer and winter alik
The easy accessibility of the
Regis from all parts Of the city IS a
i The New. York Herald of May
printed an interview. under the hea
+ ing est. Regis Vindicated,' with N
r. M. Ham, proprietor>of the ST. Reg
who sailed on that date for a thrt
months holiday in Europe and in
dentally to transact some business
connection with the hotel He said,
part:
"The impression was spread throug
cut this country and in Europe that
one could spend night in the St. Res
without expanding small fortul
Playful exaggerations were accepted
strangers as statements of fact. Ma
| persons, I have no doubt, still thi
that it costs twenty-five dollars d
] 20 obtain the most modest accommO(