Small and inviting, the hotel boasts a mixed Moroccan and Spanish Mission interior design with wooden floors, green and blue color schemes, hand-painted tile walls, wrought iron handrails, and exotic rugs, vases, and tables.
Rooms are furnished with tall, walnut four-poster beds with stepping stools, down duvets, candles, Frette sheets, and flat screen televisions. The sixth floor rooftop swimming pool and adjacent “Perch” lounge is a perfect spot for watching sunsets while enjoying a cocktail. Located just a half block from bustling State Street, the boutique hotel also offers guests evening wine receptions and use of beach cruiser bicycles.
Finch & Fork restaurant, located in Canary’s lobby, serves modern American dishes with local fresh ingredients. The space is divided into many different dining areas with big booths and tables. Diners on dates as well as in large groups can easily find a perfect spot to settle and enjoy chef James Siao’s cuisine, which limits the number of ingredients to six per dish.
The housemade jams, chutneys, and pickles are outstanding, with menu standouts being Cheddar hush puppies, deviled eggs with smoked trout, blistered shishito peppers, a roasted sweet corn and queso fresco skillet, chicken and poblano flatbread, chicken and kale salad, roasted sea scallops, baby back ribs, sunchoke risotto, and a braised beef cheek pot roast. Desserts include frosted pear granite, sticky toffee cake, lavender crème brûlée, and a fire-roasted banana milkshake.