CALGARY — Group Germain Hotels has officially opened Alt Hotel Calgary East Village — the company’s 17th property in Canada and second hotel in Calgary.
“The moment you enter the hotel, you know that this going to be no ordinary experience or no ordinary stay,” says Hugo Germain, director of Development, Group Germain Hotels. “From the welcoming Altexpo mosaic of Calgary to the light-filled lobby, you want to pick up a coffee, sit down and enjoy the space.”
Designed by Canadian firm, LemayMichaud Architecture & Design, the 152-room hotel features an abundance of natural light, Chromecast streaming media players, pet-friendly accommodations, a fitness room and no set check-out times. There’s also 3,400 sq. ft. of meeting space, divided into four multi-purpose rooms.
Two restaurants will be joining the Alt Hotel Calgary East Village — Chix Eggshop and Barshoku. Chix Eggshop will be led by Connie DeSousa and John Jackson, co-chefs and owners of Charcut Roast House and Charbar at the Simmons and is scheduled to open later this spring.
“We’re excited to partner with Group Germain Hotels again because the Alt-Hotel brand is so unconventional, with unmatched features and services and Chix Eggshop is a reflection of that,” says DeSousa. “The fast-fine diner will be a great spot for locals and visitors of Calgary to come together and share in the vision that will be unfolding in the months to come.”
Barshoku by renowned chef Darren MacLean is a sleek, upscale concept that will celebrate fish and local Canadian vegetables. Opting to serve no meat, the restaurant will instead utilize fish and plants in new and exciting ways. MacLean’s philosophy of fin-to-scale cuisine will reflect in the innovative sushi options and ambitious nigiri creations featuring Canada’s first dry-aging chamber specially designed for fish.
“I’m thrilled to be working with Group Germain Hotels and our neighbours, Connie DeSousa and John Jackson,” says MacLean. “In addition to Barshoku, I’m excited to announce Nupo, an eight-seat fine-dining concept bar attached to the restaurant. Guests will experience a one-on-one, free-form, chef tasting menu that celebrates local produce and Canada’s cultural influences, as well.”
