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Local exploring
Foodies
Romantic Break
Groups
Cycling
Sights nearby
Museums
Wine tasting
Yoga
Other Activities
Great walks
Golf
Mountain biking
Restaurant
Artworks
Good wine list
Rooms with balcony/terrace
Restrictions on children
Downtown
Views
Opulent
Contemporary
Boutique
Historic
Chic
Disabled access
Restaurant with rooms
Charming
Luxury
Four poster beds
Intimate
Romantic
Restaurant
Guests enjoy access to adjoining restaurant, okta, which offers a 10-course, micro-seasonal tasting menuBar
Cellar Bar serves classically inspired cocktails and spiritsGood wine list
Particular focus on the area's own standout winesRooms with balcony/terrace
The Owyhee Suite boasts a secluded terraceRestrictions on children
Children age 12 and over welcomeFireplace
Walking distance restaurants
No pets
Lift
Laundry
Disabled access
Suites
Views
Concierge
Satellite / Cable TV
Four poster beds
Wifi
Cycling
Sights nearby
Museums
Wine tasting
Other Activities
Yoga
Theatre
Great walks
Golf
Mountain biking
We're keeping our eye on McMinville, the Healdsburg of the Willamette Valley, because the emerging scene is both rugged and sophisticated. A husband-and-wife team of first-time hoteliers converted a century-old hardware store into a homey inn where every suite has a fireplace, deep tub, and sitting and writing areas. Tributary pays homage to the region, especially at refined in-house restaurant ōkta, which sources most of its products from their five-acre farm nearby...
Originally published by Fathom
There's local and then there's hyper local. The latter is very much on display at Tributary Hotel, which opened in Oregon's Willamette Valley wine country on July 13. Within a restored 100-year-old former hardware store, Tributary is a culinary-focused hotel highlighting local producers and purveyors plus carefully grown goods from its own off-site farm. Progressive culinary artistry is a driving element of Tributary Hotel and its dining destination ōkta, thanks to chef/partner Matthew Lightner, formerly of NYC's Michelin two-starred Atera. Here, he crafts edible magic intimately connected to the terroir from ōkta's open kitchen...
Originally published by Kathryn Romeyn, Travel + Leisure
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