Ava Noten in the reservations office was extraordinarily helpful as we booked. She could not have been nicer and Ava made an extremely fine first impression.
Check in was a misfire. I phoned that morning to request the two rooms be as near to each other as possible. I was assured this was not a problem and would be taken care of before our arrival. When we arrived at the hotel, we were placed in different towers on different floors. I was told this could not be changed, but miraculously our request was met when I asked to speak with a manager. The hotel was not very full so this should not have been a big deal.
The Bellman, Lan, was the nicest, most helpful employee. He helped ease my irritation with the check-in problem below. Throughout our stay, he addressed us by name and went out of his way to be helpful.
We stayed for three nights in two rooms--a king, luxury suite and a queen suite. The luxury suite was very spacious with very attractive and comfortable furnishiings. The bathroom was cavernous with a tub big enough to do laps.
The queen suite was not as opulent, but very nice. The bedroom and living area cannot be divided as there is no door between the rooms. The queen suite did not have the super bathroom and actually had an old school tub/shower combo with the round "hampton inn" style shower rod.
As the hotel is new, you will find a few things missing such as magazines or information. Our first day, someone from maintenance knocked on the door and handed me two plastic baggies full of ice. I guess that was turndown so I put the ice in the ice bucket (I did not request the ice).
The room service was tasty, but the menu is limited. The room service personnel could not be nicer and work very hard to please. The food did come without bread and butter as well as jelly for your toast. (By the way, two pieces of toast are $4.50 after paying $20 for the omelet.)
On our last night, I went down to Teddy's cafe to get a couple of sandwiches and their touted red velvet cake. The cafe was out of ingredients, and I was not told this after waiting for about 10 minutes. I asked for a credit, but the waiter could not make the correction to our bill. I was not willing to leave until the charges were removed from my bill. (Many years of travel have shown me that if yo don't do these things on the spot, you may be in for a hassle at check out). This required a manager. When Kimberly Allen arrived, she was harried and rather irritable that I wanted the bill credited on the spot (she said she was at the pool and got there as quickly as possible). I did not mind the wait, but she assumed I was upset. She was the only person I met at the hotel that was unfriendly, and in fact she was rude and sarcastic. I think she was understaffed and overwhelmed, but she does not have the poise to work in a luxury hotel.
Overall, the physical structure and furnishings are beautiful. The beds are amazingly comfortable. The room service personnel were extremely friendly, they just need a bit more training (remove plastic, bring jams and jellies with toast, salt and pepper would have been nice on one occasion). Valet parking was a bit confused at times, but they were also very kind and friendly. Front dest is a bit rigid and not always as welcoming as they should be.
Pool area is FANTASTIC, but they do have service issues. No one approaced us at our table during the 40 minutes we were lounging.
They nail you for $40 for parking and $13 for internet. Lots of nickel and dime here.
I still would give the Ritz Carlton an edge when it comes to service, but the beds at the Roosevelt are really, really nice. Ritz, get new mattresses!
I would stay here again in a heart beat if the price is right ($139 for queen suite and $179 for luxury suite. I would not pay anything close to rack rate for the current level of service. In all fairness, I think this should work itself out over time. Service delivery is a challenge in New Orleans as this reminds me of the shaky start up at the Ritz Carlton eight or ten years ago. The employees are great, but management needs to be more available and provide additional training.
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