Orchids at Palm Court, inside the Hilton Cincinnati Netherland Plaza, is rated as one of the top 10 restaurants in the United States by Open Table.

Planning a special event, or do you just want a regular event to become special? There’s one venue in town that can satisfy both requirements—the Hilton Cincinnati Netherland Plaza.

It can satisfy both requirements because the hotel, which opened in 1931, features one of the finest examples of French Art Deco architecture, says Bob Louis, director of sales and marketing. “Any kind of event that you want to have here we make it special,” he says. “The background and the settings of the space in the ballrooms is unmatched and unparalleled.”

The hotel, which is on the National Historic Landmark list, offers three ballrooms for event rentals, says Louis. The Hall of Mirrors Ballroom, the hotel’s most famous ballroom, is often referred to as the most beautiful ballroom in the area, he says.

“It’s modeled after the palace of Versailles in France,” says Louis. “It’s got a beautiful amber glow and that’s from the 18-carat, gold-backed mirrors that surround the room inside,” he says. The Hall of Mirror’s Ballroom offers a flexible setting for meetings and banquets for up to 650 guests, says Louis.

The hotel’s largest ballroom is the Pavillion Caprice, which has room for up to 1,000 guests, says Louis. Originally used as the hotel’s big band nightclub the ballroom is modeled after the nightclub on the S.S. Leviathan, one of the most luxurious ocean liners in the world when it began service as the Vaterland in 1913, he says.

The hotel’s third ballroom is the Continental Ballroom, which used to be the original dining room, says Louis. “That’s a beautiful ornate ballroom,” he says. It has room for up to 380 guests.

“All the ballrooms have very large ceilings and tremendous décor,” says Louis. “Which is one of the advantages of utilizing the space here at the hotel. You really don’t need to pay additional money for decorators or for theming different things because of the natural beauty that lies in those particular ballrooms.”

Another feature that makes events special at the Hilton Cincinnati Netherland Plaza is the culinary staff, led by Todd Kelly, executive chef and director of food and beverage.

Kelly says the hotel concentrated on bringing the food and beverage department back to the prominence it held in 1931 by adding employees to the pastry departmentand bringing back the butcher shop with full-time butchers.

“Our culinary staff has more than doubled in my time here in the banquet department with the goal of really trying to provide unique ingredients and unique presentations and things,” says Kelly.

A high-quality catering staff that focuses on the client’s individual needs, says Samuel Gatoo-Firth, director of catering, pulls off that unique presentation of food.

“We sit with these guests and we find out what their desires are—beyond just their needs—what their wants are and try to bring as much of that restaurant experience into the banquet facility, into the ballrooms and really make it about the individual attendees,” says Gatoo-Firth.

“And by doing that we knock it out of the park in the market,” he says. 



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