The Ivy Hotel

This place is truly top flight. I can hardly write about all the nice things I have to say about this place.
Not only is the property incredibly beautiful, but all of staff have pride about the buildings history, the décor and the intricacies of all its unique features, like hand painted armoires made by Mica students, or original marble fireplaces. The attention to detail is also amazing, memorizing everyone’s name in my party and their specific needs; it’s the kind of service that is so good, they can anticipate your next ask/​desire.
Magdalena the restaurant is a really beautiful setting in sort of a cave like vibe, excellent wine list and food to match.
I’d also like to add that this is a Relais and chateaux, I’ve visited a bunch in Europe but only the Inn at Little Washington in the states and I’d say the ivy has them beat. Any place that meets me at the door with billecart salmon is a place I want to revisit!

A weekend in Baltimore couldn’t have been better than the one we experienced staying at The Ivy! The boutique hotel has 18 rooms and each is unique. We stayed in room nine which is a suite that has an octagon sitting room, bedroom and large bathroom with both a shower and a deep tub.
The suites are well appointed with comfortable beds, robes and slippers, sumptuous towels, complimentary beverages and snacks.
Breakfast, afternoon tea and cocktail hour are also complimentary. They offered Laurent Perrier Champagne and Robert Foley cabernet at the cocktail hour and breakfast was a feast with such offerings as granola, smoked salmon, lemon soufflé pancakes, steak and eggs and Eggs Benedict with truffle hollandaise sauce. The accompanying bread basket included homemade muffins and croissants. I tried the berry/​orange muffin which was excellent.
The staff is professional and always eager to help. Conrad, Karen, Jamal and Mark are wonderful — just the fact that we learned their names is testament to their engagement.
And the hotel restaurant, Magdalena, is fabulous — casual but amazing food. Mark Levy, the executive chef, shows a lot of creativity in all of his dishes.