The Boar’s Head Resort in Charlottesville, VA has completed a multimillion-dollar re-imagination of the property, which includes a full renovation of the restaurant, bar, main entrance and lobby. Keeping traditional elements intact, the upgrades provide enhancements that add modern character to the historic inn.
“Interestingly, the scope dictated to us by the UVA Foundation began as a refresh of the restaurant dining areas and bar, and to the smaller meeting rooms of the main Inn,” said Randy Miller, senior associate at The Johnson studio at Cooper Carry in Atlanta. “Realizing the reception areas of the Inn had not been truly updated since its opening in 1969, the Foundation increased our scope to include the interior design of the entry & reception areas. Inspired by the Inn’s handsome massing and façade and the framed approaches to the building, we saw past many quirky, yet endearing, elements and proposed some major exterior and interior moves to create a hotel in which the amazing level of hospitality of the owners, management and staff could really sing. I can’t tell you how nervous we were to present such a massive expansion to the original intent, but the Inn and Board were more excited than we were and realized that this was a perfect opportunity and time to make a generational change to the Inn.”
The updates, designed by Johnson Studio, include a relocation of the main entrance and porte cochère. According to Russ Cronberg, Boar’s Head GM, the new entrance makes for a completely re-imagined lobby.
Along with the lobby and entrance renovations, Johnson Studio transformed the hotel’s iconic Old Mill Room restaurant, now known simply as The Mill Room. According to Shawn Jernigan, director of food and beverage, this new space has a carefully curated mixture of old and new.
“Through the infusion of natural materials, hand crafted detail, warm color and lighting into the, the new Boar’s Head Inn and Mill Room respect the traditions and character guests have associated with the Inn for 80 years,” he said. “Natural materials, colors and updated furnishings combined with the existing wood beams and unique architectural details provide a warm atmosphere that complement the exterior beauty. The addition of grander windows and increased natural light intensifies the connection to nature while providing an inviting and sentimental atmosphere seeking to attract new clientele while providing its loyal customers with an exclusive experience.
Complementing the physical changes, the restaurant has an entirely new locally-inspired menu by Executive Chef Dale Ford, featuring dishes that evoke regional history with a modern twist. The resort also worked with local organization, Babylon Micro-Farms, to transform its historic Trout House into a state-of-the-art hydroponic garden that will provide fresh produce for the resort’s restaurants.
Owned and operated by the University of Virginia Foundation, Boar’s Head Resort, located on a 573-acre estate, is a AAA Four Diamond property with 175 guestrooms and is part of Historic Hotels of America. On-property amenities include fine dining, a luxury spa, a sports club and the Audubon-certified Birdwood Golf Course.
