Rays of sunlight stream through the Mayton Inn’s oversized windows, reflecting off the periwinkle walls.
A large king-sized bed and plush mint green chairs offer a tastefully decorated environment for hotel guests to relax.
The $14.5 million Mayton Inn – the first boutique hotel in Cary – will soon open on the corner of South Academy and East Park streets. The hotel will bring more visitors to downtown Cary and represents a key step forward in the downtown’s revitalization.
Owners Colin and Deanna Crossman said they hope to open the four-story, 55,000-square-foot hotel Jan. 30.
“We absolutely love to be putting it here in Cary, where we have a quickly growing population,” Colin Crossman said Tuesday.
But during a media preview, tools and paint cans covered the floors, signifying the amount of work that remains ahead of construction crews, which includes installing lighting, painting and setting up the bar and dining areas.
Upon completion, the Georgian-style hotel will have 33 standard rooms and 11 deluxe suites starting at $200 per night. It will be a four-diamond hotel like the Crossmans’ other establishment, The King’s Daughters Inn in Durham, and will employ 60 to 75 people, most of whom will be hired within the first two years.
The Mayton Inn’s second and third floors hold standard king rooms and king and queen suites in seven different color schemes, ranging from rooms with yellow, brown and beige tones to those with purple, blue and green jeweltones.
The rooms were designed by Madge Megliola of Megliola Beal Interior Design Inc. There are also some larger options for families, including adjoining rooms.
Sherrill Baker, the general manager, said she imagines The Mayton Inn as a place with consistent service and food wrapped up in fun, from the bold design scheme to its community feel.
Baker and the Crossmans hope the community will make use of the hotel’s facilities and have planned dining and beverage events, such as afternoon tea and live music, to include residents, not just overnight guests. The restaurant, bar and spa will be open to the public. A 3,000-square-foot brick terrace will overlook the future Downtown Park.
The 100-seat restaurant, known as The Verandah, will serve breakfast, lunch and dinner, including chicken and waffles, fried oysters and seared salmon. Baker said the restaurant, run by executive chef Jeff Gompers, initially will begin serving breakfast before rolling out other meals. The 25-seat bar, known as Highball, will be similar to The Crunkleton in Chapel Hill, whose owner, Gary Crunkleton, is helping with the bar concept.
The hotel also highlights local artists and companies. Some local art is used throughout the hotel, and its coffee is roasted by Muddy Dog Roasting Company in Morrisville, which made a special brew for The Mayton Inn.
“They whipped up a blend,” Colin Crossman said. “It blows everything else away.”
Other amenities include six event spaces and a gym facility. There will be a separate bridal suite in the Waldo Cottage next to the hotel and a historic home known as the Mayton House, where the Crossmans will live after it is moved from across South Academy Street on Jan. 18.
The Mayton Inn is one of several public-private partnerships with the Town of Cary, which awarded the Crossmans a $1.4 million loan from the U.S. Department of Housing and Urban Development. Cary applied for the money on behalf of the Crossmans, and the department awarded the loan on the condition that the project creates 40 jobs for people from low- to moderate- income families.
Kathryn Trogdon: 919-460-2608: @KTrogdon