Designed by award-winning architect, Richard Lindseth, the Kensington Riverside Inn exudes an upscale residential charm with an ambience that is light, airy, gracious and inviting.  The stylish rooms were individually decorated to make guests feel at home.

The Hotel Arts Group has since updated the look and feel of the rooms and will continue to offer enhancements.  The 19 rooms and suites feature triple-sheeted Frette linens; heated towel bars; flat-screen plasma TVs; personal wine cabinets; high-speed Internet; voicemail; high-end furnishings; independent climate control; and windows that open.  Some rooms also feature gas fireplaces; jetted Jacuzzi tubs; balconies; and patios.

Working with Andrea Raimondi of Ingenium Design Group, John Torode and Mark Wilson have played a hands-on role defining the new design elements for Kensington Riverside Inn.  The entrance displays a feature-wall of interlocking coil drapery, bold Morosini lighting, dark Italian leather chairs and modern art to set an air of pure sophistication and luxury.  Just steps beyond, a 30-seat lounge with creamy-white Poltrona Frau leather chairs from Italy; a purple Bisazza glass-tiled feature wall; a large fireplace with a metropolis grey mantelpiece; rich estate grey walls; a distinctive glass railing for the stairway illuminated with recessed floor lights; and an array of contemporary paintings and sculptures all blend nicely to evoke a sense of comfort and refinement. 

The new 40-seat upscale restaurant, Chef’s Table at Kensington Riverside Inn is open for breakfast, lunch and dinner for guests staying at the Inn as well as for the public.   The room itself features an open kitchen design where diners can witness the talents of Executive Chef Theo Yeaman and his team at work.  Décor includes dark brown Poltrona Frau leather chairs from Italy; white Frette linen tablecloths; a stylish and distinctive navy-blue Carostan carpet; and rich estate grey walls with semi-gloss metropolis grey trim. 

While the design exudes luxury, the focus is on the culinary experience at Chef’s Table. Patrons may enjoy the 5-course tasting menus or order “à la carte.”  Dungeness crab bisque, poached arctic char, sous vide saddle of lamb, and elk tourtière are some of the dishes which will have diners raving about their culinary experience at Chef’s Table. Wine selections will specialize in smaller eclectic producers that pair up brilliantly with the Chef’s selections.  Menus will be updated regularly, with weekly updates of the tasting menus as well as the Express Corporate Lunches.  Dining at Chef’s Table will be a feast for the senses indeed.

To learn more about developments at the Kensington Riverside Inn as well as any marketing and media-related inquiries, please contact Fraser Abbott, Director of Sales and Marketing at (403) 266-7678 or via email at fabbott@hotelarts.ca.  For reservation inquiries and/or tours of the new facility, please contact Denis Barghshoon, Operations Manager, at (403) 228-4442 or via email at denis@kensingtonriversideinn.com.