As new Williams Inn rises, goal is to nail down outside essentials by winter

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WILLIAMSTOWN — The concrete pad floors are in, insulation panels are being installed and roofing is underway.

Construction continues apace on the new Williams Inn, a $32 million steel and concrete structure, which now stands three stories tall at the bottom of Spring Street.

The main objective at present is to seal the exterior — the walls, windows and roof — before the snow flies, so workers can concentrate on the 58,000-square-foot interior through the winter, said Michael Wood, senior project manager for Williams College who is overseeing the Williams Inn project. The goal is to be open in a year.

The structure is designed in three sections: the main house, bunkhouse and barn. The main house section includes the main check-in and greeting area on the ground floor, with guest rooms above. The bunkhouse includes event space on the first floor and rooms above. The barn includes the bar/restaurant on the ground floor and guest rooms on floors two and three. There will be 64 rooms, including four suites, Wood noted.

Scenic views are available from any window, a feature that is taken full advantage of with big windows in the restaurant and event space.

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The restaurant/bar will seat 60; the event space has room for 150, including the dance floor. There also is outdoor seating for the restaurant.

Soon, exterior landscaping and paving will start, and by late winter or early spring, the former American Legion building in front of the new hotel will be demolished, to be replaced with a parklike setting, Wood said.

The new inn will be smaller — the existing Williams Inn has 125 guest rooms — and it will look much different. The new structure will have siding of stone and wood.

The existing inn, owned by Williams College, is operated by the Waterford Hotel Group. When the new inn opens, the same hospitality group will handle the transition to the new facility and continue operating it in the Spring Street location.

Scott Stafford can be reached at sstafford@berkshireeagle.com or 413-629-4517.


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