Story & photos by Barbara Beckley
Looking for a stylish – and affordable – new stay in Orange County? Look to the Sonesta Irvine. Newly revamped and renamed following a $20 million “extreme” make-over – this ultra-chic 339-guestroom/suite hotel is ideal for both fun and business stays.
I recently overnighted and was impressed. The Sonesta is luxurious and friendly for leisure guests like me. And for families. I saw several families in sports competitions – the kids toting tennis rackets in their backpacks and golf clubs. Has amenities specifically designed to make solo guests (again, like me) feel at home. And – if you’re planning a meeting – offers the new first-of-its-kind “Sonesta Work Suite” for next-gen work/life gatherings. All a stone’s throw from John Wayne International Airport, and Fashion Island’s fabulous shopping and dining!
Indoor/Outdoor Everywhere!
Walking through the towering glass front doors – half the walls are glass – natural light is everywhere. Creating a chic indoor-outdoor feel from sky-high multi-level ceilings and sweeping mezzanine staircase to the new, open-concept Haven Point Provisions & Spirits bar and restaurant. Higher-than-high ceilings and more glass also brighten the check-in experience.
The 11th floor corner Executive Studio Suite
And then my room – Oh my! Opening the door to the 11th floor corner Executive Studio Suite was breathtaking. “A suite floating in the sky” is more like I’d say. At nearly 500 square feet, floor-to-ceiling wrap-around windows with 280-degree views of seemingly all Orange County framed the spacious living area, defined by a chic, comfy sectional sofa, coffee and end tables and fully stocked coffee/liquor cabinet; the credenza workstation, and the oversized bedroom area. I opened every drape immediately. Falling asleep in my comfy king bed to the twinkly lights of OC and distant arriving planes. And awakening to sunrise over the far-off Santa Ana Mountains!
Like floating in air… View from my 11th floor corner Executive Studio Suite bed
Then back downstairs! Wow! again – when I met Newport Beach friends at the hotel’s easy-breezy, natural-light-filled Haven Point bar. “Look at the giant-sized wine pour!” we exclaimed. “We give guests a 6 oz pour. Closer to what you’d pour at home,” chimed in Dave McDonald, the Restaurant & Bar Manager, who was nearby chatting with other guests. “Most bars use a 5 oz pour,” he said. “Our cocktails are a bit larger, too – but that’s a secret,” he confided. Look for a Happy Hour roll-out coming soon. Including a Late-Night Happy Hour designed for guests returning from an evening out.
Author Barbara Beckley, right, and Newport Beach friends Dina Pagano and her brother, Michael, feeling very much at home
Truly “At Home”
These are just a few examples of the extraordinary lengths the Sonesta Irvine is taking to make guests feel truly “at home.” “We’ve also spaced the restaurant’s tables and chairs well apart. Added smaller tables, and more tables for two to better please solo guests; a Communal Table for guests who like to chat, and full-plated meals at the bar,” McDonald continued. Of course, there are delicious bar nibbles, also. My friends and I paired our wine with the Sausage & Olive Flatbread. Although the Roasted Parmesan Cauliflower with Charred Jalapeño Pesto, looked awfully good. “Next time,” we agreed.
Haven Point Provisions & Spirits
Extraordinary Cuisine
As part of the make-over, Sonesta took its restaurant in-house, hiring Executive Chef and Beverage Director extraordinaire John Ruiz to make Haven Point an Orange County favorite for locals as well as guests. Raised in Hawaii and with a classical French training, Chef Ruiz is making a mark. Creating original Pacific Rim flavors with a global twist. Think “Pan Seared Pacific Sea Bass,” with creamy risotto, market veggies and piquillo pepper emulsion; “Grilled 12 oz Prime NY Steak,” with fork-mashed garlic confit potatoes, roasted pepper chimichurri, and demi-glace; and – my favorite – “Mt. Fuji Fries,” with Kani Crab Mix, sweet soy glaze, citrus Aioli and Furikake seasoning. Yum!
No ordinary oatmeal with Executive Chef and Beverage Director John Ruiz at the helm
As a solo breakfast diner, the next morning I felt comfortably at home at a table for two, people-watching across the open expanse of restaurant, lounge, and garden. Thanks to Chef Ruiz’ extraordinary oatmeal. And my wonderful server – Maribel. “Maribel has been making Sonesta restaurant guests feel at home for years,” said McDonald. “Repeat guests and repeat groups all know and love her. Everyone asks for Maribel.” I will, too, the next time. And Chef Ruiz’ breakfast sensation: the “Broken Yolk Sandwich” with Applewood bacon, aged Cheddar, tomato, and arugula on Sadie Rose Baking Co’s Sourdough Bread! Note that breakfast is available to both guests and the public alike.
And Wait – There’s More
This isn’t all that’s new. Beginning with the name change. “We shortened the name from ‘Sonesta Irvine – Orange County Airport,’ to ‘Sonesta Irvine’ to better reflect our location two miles from the airport,” General Manager Diane Blake, told me. The $20 million redo touched everything from the new outdoor fireplace, expanded Zen-appointed fitness center, redesigned interiors, indoor pool, rooms, suites, and event spaces to the tradition-breaking “Sonesta Work Suite.”
The first of its kind “Sonesta Work Suite
Changing How We Meet
Sure. Hotels often call themselves “unique.” But in this case, the Sonesta Irvine really is. “Because of its location in OC, Sonesta International chose this hotel to debut the brand’s first-of-its kind ‘Sonesta Work Suite’,” Jennifer Pak, director of sales and marketing, told me as we toured the new space.
Why is the Work Suite Unique?
Everything is built-in – from high to low tech. And it’s all included in one price. “You don’t need to negotiate add-ons,” Pak explained. In fact, you don’t even need to leave the suite for coffee and snack breaks, because food and beverage is built in, too.
Led by customer input, it’s designed for Millennial and Gen Z work/life balance, with collaborative “zones” for all needs. A Social Zone opens onto the private terrace. A Gen Z-preferred Work Zone for collaboration and heads-down work. A zone for social connecting and brainstorming. A Recharge Zone for enjoying food and beverage.
“Event and meeting planners see it and love it! Then ask, ‘can we reconfigure it?’” Pak admitted. “I reply, ‘No, you can’t. The Work Suite comes ‘as is.’”
And that’s its beauty. The Work Suite is a total “break with the tradition of four walls and a ceiling,” emphasized Pak. Even its location is purposefully separated from the hotel’s traditional event space. The Work Suite is off the lobby on the ground floor. Flooded with natural light through window walls and its own terrace.
The built-in tech serves local, regional, and international needs with dual 85-inch high-res flat screens, cameras, audio, mics, wireless connectivity for live streaming to and from anywhere – heck, you can plug in your phone and give presentations from it – wireless printers, white and magnetic boards, flip charts, even a boardroom table. Plus, interactive fun like puzzles, brainteasers, stress relief novelties, and visual enhancements to spark conversation and unconventional thinking. At 2,211 square feet, the Work Suite is ideal for 15 to 172 people.
The Sonesta Irvine
And with its style, natural light, thoughtful amenities and friendly staff; the new reimagined Sonesta Irvine is perfect for everyone!
