I've never had such a sub-par experience at a Hyatt, let alone a Regency. This hotel is in serious need of some attention. Before even entering our room, there was an odor in the hallway. Unfortunately, it was coming from our room. Staff came right up to spray, but over the next few days it kept returning. Our daughter's wedding was being held at a venue about 3 miles from this hotel. We and our guests booked a block of about 85 rooms. When we first picked this hotel it seemed beautiful. It was clean and well managed. However, between the time we booked and the time we stayed a new management had taken over. Excellent place to stay, the staff was extremely nice rooms were cleaned and updated, elevators came fast beautiful pool indoor and outdoor, gym facility was nice as well. Hotel had a bar and nice lounge area! Pleasure hearing from you. Thank you so much for taking your time to share your compliments with us. We are quite happy to hear that you have find our hotel, amenities and services to your liking.

Look forward to welcoming you again! I stayed at this hotel for a wedding this past weekend. The hotel itself was beautiful and the staff were very friendly. The wedding coordinator at the hotel was amazing and made sure everything was ready. It is truly a pleasure hearing from you. We are thrilled to hear that your very special weekend was spent as you hoped for. I visited on August 25-27 2016. Our trip started off great as Carl SImmons from guest services welcomed us in the front of the hotel with a big smile. He helped us with our luggage and told us about the hotel and it's facilities. The hotel bar was great, our room was clean, and the room service was very good.... It is a pleasure hearing from you. Thank you so much for taking your time to share your compliments and recognizing our team. Carl will be thrilled to receive your feedback. It seemed to be a high class entity. The doorman was super nice and helpful. The front desk wasn't as helpful as they could have been.

I made the mistake of having my money on several different accounts, for security sake, I thought. Obviously, I was the first to try it - at least the first to visit this hotel.... Thank you so much for taking your time to share your experience with us in such details. Chocolate Lab Puppies For Sale In Northern KyPlease accept our dearest apologies as we seem to failed you as well as ourselves.Toilet Seat Jewelry Needless to say that we will address your feedback with our team to prevent such an experience from ever happening again.Appliance Repair Practice Test Look forward to welcoming you...For 13 years, Michael Silva was a waiter at the Grill Room in Hauppauge. Last November, following the arc of a classic American success story, Mr. Silva took over as owner, along with three business partners, of the restaurant, now simply called the Grill.It’s a difficult place to assess.

There are times when it’s one of the best new restaurants I’ve visited. Other times it disappoints, with a series of unforced errors.There is, for example, the atmosphere. One night the soaring industrial space seemed sexy, with a sophisticated soundtrack and just enough candlelight to read the menus by. A man and woman dining alone at the bar ended up eating together, and had what looked like a long and promising conversation.Another night the music sounded like what you’d hear at a local pizzeria. All but a few of the candles on the tables had gone out. And it was only 7:30. Service can be very good, especially at the bar, where a manager will jump in even if the bartender leaves for only 30 seconds. Or it can seem erratic and inexperienced. On a quiet Tuesday evening, for example, a round of cocktails took 15 minutes. A bottle of red wine was served with an ice bucket. After dessert, the espressos we ordered arrived as room-temperature cappuccinos.In the midst of all this inconsistency, however, is some very good food.

The chef, Michael Heinlein, previously of the Graceful Rose in Port Jefferson, now closed, takes a mostly straightforward approach to classic international dishes. He nails almost all of them. Of the appetizers, the banh mi spring rolls with spiced pulled pork were excellent, served fried with a flaky wrapper and delicious roasted jalapeño-mango aioli. A crab cake, roughly the size of a hockey puck, was also tasty and ample. Often chefs will pad their crab cakes with chopped vegetables or breadcrumbs, but there was no discernible filler in ours, which came with a very nice basil aioli.A serving of chicken wings, usually the most pedestrian of appetizers, was made interesting with a chipotle glaze and slices of jalapeño blue cheese. And the kitchen’s Kobe beef sliders are potentially addictive. This is wagyu, American Kobe — not to be confused with its pricier Japanese counterpart — but still the meat had plenty of flavor underneath the caramelized onions, Gruyère cheese and tomato-bacon jam.

Entrees were even better. A filet mignon was the standout among the meats, arriving melt-in-the-mouth tender with a perfect Bordelaise sauce and garlic-Parmesan mashed potatoes. A braised pork shank, served with the braising liquid as a sauce, wasn’t far behind, with the meat falling easily off the bone. It was accompanied by a decadent bacon-and-sweet-pea mac and cheese.A paillard of chicken sounded like a cost-efficient dish to cushion the restaurant’s prix fixe menu (it’s not available on the regular menu). Instead, it was one of Heinlein’s best offerings, the paillard stuffed with chorizo, sautéed apples and Gruyère. The skin of the breast was seared crispy brown and topped with an apricot demi-glace. In fact, the entire prix fixe menu here is a terrific bargain, at $29.95 for three courses.The prix fixe also included a rigatoni Bolognese of beef, veal and pork. It was underseasoned, though it quickly came to life with a hit of table salt, and was served with a generous dollop of ricotta cheese.