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Once a cooperage that crafted barrels and casks, a red brick factory on Wythe Avenue in Williamsburg is now the Wythe Hotel—a 72-room oasis that serves as something of a primer on what visitors can expect from the neighborhood. For instance, the mini bars in each room are stocked with small-batch liquors, housemade ice cream and artisan granola. There’s also a locavore restaurant onsite called Reynard’s and a house butcher.

Behind the operation are, among others, Australian hotelier Peter Lawrence and restaurateur Andrew Tarlow, who has struck local gold with Marlow & Sons (they the makers of the granola), Roman’s and Diner. The renovations to the building are also provincially appropriate: its aged wooden guts were used to make the beds and ceilings, while the roof has been capped with a massive glass box than opens onto a patio bar. Lots of surprises here, though the most impressive one is that rooms start at $179. (nytimes)

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