PUNCHMAGAZINE.COM 111 A Taste of the Past That Spanish flair extends to the President’s Terrace, the hotel’s enchanting rooftop lounge awash with terracotta tiles, pops of color and playful patterns. Pendant lights swing above the bar, while tasseled patio umbrellas crop up in red and white. “We’ve got the only rooftop bar and restaurant in Palo Alto! We’re proud of that,” David shares as nearby guests pull up rattan chairs to congregate around wicker tables. As bargoers drink in unbeatable views of the Stanford Dish, Hoover Tower and the surrounding hills, they sip Stanford-themed cocktails concocted by master mixologist Bad Birdy. Kutilda’s Thai Tea, spiked with brandy, is a nod to alumnus Tiger Woods, whose mother grew up in Thailand. West of Eden—cucumber, watermelon, vodka and gin, elevated with monk fruit and house-made fennel syrup—recalls another Steinharkening back But the design team didn’t stop there. Graduate Palo Alto owes its Spanish Colonial sensibilities to the building’s previous tenants. As it happens, this building was formerly known as the Hotel President during the first half of the 20th century. Its historic architect, Birge Malcolm Clark, studied at… you probably guessed it: Stanford. Graduate Palo Alto’s exposed wood ceiling beams, the enormous wall tapestry behind checkin, the carved credenza serving as the front desk and the Spanish tilework all harken back to Mr. Clark’s choices a century ago. Meanwhile, the art in the lobby features paintings inspired by Spanish Colonial interiors (alongside illustrations of California botanicals). The original building’s staircase and ironwork remain. “We tried to reimagine the space while still paying tribute to what came before,” shares David. beck classic. And Leland’s Gold Rush mocktail raises a glass to Stanford’s founder with pineapple, lemon and elote. Other mocktails like Fountain Hopper and Full Moon on the Quad reference longstanding Stanford traditions, while A Stanford Stay
RkJQdWJsaXNoZXIy MTcxMjMwNg==