43 LINKEDINCOMMENTMORE

The Townsend Hotel in Birmingham this week unveiled the details of the Clancy Room, a new private dining and event area in the hotel.

The nearly 2,000-square-foot space is where the Corner Bar used to be at West Merrill and Pierce streets. The adaptable area can accommodate 30 to 150 guests.

“We can decorate any way you like,” says Townsend managing director Steven Kalczynski. “We built it to kind of capture an additional market.”

Kalczynski says the award-winning Corner Bar, which closed in May, was a favorite among guests, but that “we decided to get out of the bar business.”

“Bars in Birmingham have kind of shifted out and we thought we needed some more elegant space to have private dinners.”

The Clancy Room, named after the late interior designer Daniel E. Clancy, has art deco styling with Baker blown-glass chandeliers in the dining area and a massive, cut-glass chandelier hangs over the foyer. Large windows let in light, but are also equipped with blackout curtains. A glass door can separate the dining room from the black-and-white checker tile floor reception area.

Ideal for small weddings, bridal or baby showers, corporate meetings, and other private parties, the food served in the Clancy Room comes from the Rugby Grille, which serves upscale American fare like steaks, pork chops, fish and salads.

The Rugby Grille, which made local headlines earlier this year for its juicy $55 burger with foie gras, recently made updates to the culinary team. Formerly of the Fort Shelby in downtown Detroit, Jason Stoops has been named executive chef and California native Eric Avila is the new executive sous chef. Milford’s Jonathan Morsello was promoted to chef de cuisine.

Contact the Townsend Hotel at (800) 548-4172 or townsendhotel.com.

mbaetens@detroitnews.com

(313) 222-2402

Twitter: @melodybaetens

43 LINKEDINCOMMENTMORE
Read or Share this story: http://detne.ws/2dSQslG