Hyatt at Olive 8
"What did you notice on arrival?With its vaulted ceiling, blond woods, and super sized steel-and-glass staircase, the lobby at this 346-room Hyatt feels chic and serene. What’s the crowd look like?Somewhere between swimming laps in the sparkling second-floor pool, indulging in 90-minute hot stone massages at onsite Elaia spa, and fueling up on pepita-topped grain bowls at the hotel’s Urbane Restaurant, guests here start to take on a serene glow. Importantly: Tell us what we need to know about the rooms.Bed skirts printed in an unfortunate swirly pattern, out-of-date dark wood cabinets, and pea-soup throw pillows conspire to make a deluxe king feel distinctly corporate—more like a place you’d toss your lanyard after a long day at a sales conference than the spa-like digs you’d expect from a hotel focused on creature comforts. Plus, no wine glasses? Other amenities though, include pouches of Starbucks coffee and water bottles in the in-room mini fridge, plus the standard stuff like terry robes, a hair dryer, and a safe. What other features do we need to check out?The gorgeous four-foot lap pool on the second floor starts to pick things up. It features a saltwater purification system—no stinky chlorine that stings your eyes. Elaia, the onsite spa, offers everything from facials to Swedish massage. And while it’s not winning any James Beard awards, Urbane rises above standard hotel-restaurant stuff with organic local ingredients, and solid breakfasts. Bottom line: Why would someone like staying here?Boutique hotel fans may scoff at its blah in-room furnishings, but with amenities like an onsite spa and a spectacular swimming pool, the Hyatt at Olive 8 makes a strong case for itself. What’s more, it’s just on the edge of the Capitol Hill neighborhood, home to the amazing Elliott Bay Book Company, plus most of the city’s best restaurants. Though, in 2021, the 08 Bagel Shop and Tidal+ restaurant opened, meaning you don't need to leave the building to get local favorite Victrola Coffee or Pacific Northwest seafood." - Jessica Voelker
