The Greenbrier's $50 million facelift

Travel

The Greenbrier's $50 million facelift

The historic Greenbrier Resort updates luxury amenities, but still doesn't get a Five Star rating by Mobil Travel Guide.

A newly remodeled room. The 63 overhauled guest rooms have new furniture and bigger bathrooms, many with separate shower and soaking tub. They still have rich fabrics and floral motifs, but patterns and colors are softer.

Warm sea scallop with sea urchin, sea sponge, seaweed, seabeans, lime and vanilla is one menu offering at Hemisphere.

The former Tavern Room restaurant is now 38-80, a world music cocktail lounge named for The Greenbrier's approximate latitude and longitude.

Flowers bloom at the entrance to The Greenbrier resort and spa in White Sulphur Springs, W.Va. The famous resort has added some modern touches as part of a $50 million renovation aimed at attracting the next generation of luxury traveler.

A handcrafted centerpiece reflects Hemisphere's new vibe.

The bar at the new restaurant Hemisphere, which replaced the Old White Lounge with its crystal chandeliers and floral drapes. Hemisphere heads in the opposite direction, offering a gourmet tasting menu with tiny portions served over several hours.

Glasses of floating orchids have replaced potted plants in the lobby of the historic Greenbrier. Mobil Travel Guide stripped away the resort's coveted five-star rating in 2000 after nearly four decades. Despite a $50 million makeover in 2007, Mobil gave the resort a four-star rating again this year.

"This is a little more contemporary, something you'd see in the major culinary cities in America," said Kevin Dott, assistant director food and beverage. "Finding it here is a bit of a surprise to our guests."

Hemisphere's decor features a granite water fixture and iridescent glass floor tiles in red and cream, along with rich butterscotch walls and modern fabrics in fuschia, orange and lime.

An arrangement of butter, salts, olive oil and bread. What had been a shabby chic restaurant has become sleek.

Head chef Michael Voltaggio.

Scott Rohrer prepares squab breast at the new restaurant.

The chef's table. Peak season at The Greenbrier is May to October, with fall foliage and the holidays drawing crowds. The resort is expanding menus, packages and spa offerings to boost off-season business.

Master sommelier Barbara Werley. With Hemisphere, the resort is going after a new type of client: the foodie.

Chef Michael Voltaggio of speaks to Robin and Mike Downing of Augusta Ga., at The Greenbrier, which was built in 1910. The town is just a four-hour drive from Washington, D.C., and Amtrak service from Chicago still drops guests off at a station right across the street from the resort.

Even though the resort isn't Five Star, it's still a romantic getaway. Dinner and dancing in the lounge remains a popular pasttime.

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A newly remodeled room. The 63 overhauled guest rooms have new furniture and bigger bathrooms, many with separate shower and soaking tub. They still have rich fabrics and floral motifs, but patterns and colors are softer.

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