Anvil Hotel
"How did it strike you on arrival?From the outside, the main building—a renovated mid-century motel built on the foundations of a former blacksmith shop, painted a dark, inky green—looks slightly ominous. But the lobby, with a roaring cast-iron fireplace, wooden tables and benches for reading or coffee drinking, and a “mercantile” lined with beautiful (and deceptively expensive) sweaters, moccasins, and blankets—feels a bit like a Western movie-set (that you’d want to live in). Half of the rooms, including the excellent restaurant, Glorietta, are located in a second building. Nice. What’s the crowd like?A global-nomad type crowd: young, hip, and in no rush to be anywhere. The good stuff: Tell us about your room.The 49 rooms—most with double queens, a few with single kings or queens—are modest and the walls thin (request a room at the end of the hallway: 204, 208, 212). What redeems them completely is the style: custom cast-iron beds, Woolrich blankets, trendy brass light and sink fixtures, parquet flooring with kilim rugs, and beadboard walls in a frontier-chic palette of slate-grey, white, wood, and brass—all designed by Brooklyn-based Studio Tack. How about the little things, like mini bar, or shower goodies. Any of that find its way into your suitcase?I had my eye on the cool assemblage by the minibar: an ice bucket made from a vintage ceramic dairy crock, Thunderbird Real Food bars, and (Venice Beach fave) Moon Juice “Spirit Dust.” I would definitely make off with one of the Woolrich blankets. And the Bigelow bath products. Room service: Worth it?Room service isn’t an option here. But the hotel’s restaurant, Glorietta, is outstanding. The kitchen serves up Asian twists on traditional Italian—logical, considering that the restaurant's first executive chef was from L.A.’s Pok Pok and the current chef came from Momofuku Vegas. The grilled artichoke with chili salt and aioli and whole bronizno in coconut broth were excellent, especially washed down with a craft cocktail (I’d plug the Perma Grin, with Blanco tequila, grilled pineapple, lime juice and smoked salt) dreamed up by the team behind New York City’s Death & Co. Staff: If you could award one a trophy, who gets it, and why?Arlen, the kid working reception. His enthusiasm for Jackson Hole is infectious, and he can rattle off all of the OG legends of adrenaline sports who live there, from snowboarder Travis Rice and extreme skiing pioneer Doug Coombs, to climbing-school founders Paul Petzoldt and Glenn Exum. He’ll also steer you right if you’re looking for a good breakfast spot (Lotus, down the block), or an unusual mountain sushi resto (King Sushi). Bottom line: worth it, and why?For stylish rooms and a cozy lobby (plus, you're within walking distance from everything), the price is right—and you can put up with a little noise from your neighbor." - Alex Postman
