Boston Park Plaza has deals for its 90th Anniversary celebration


BOSTON, MA – The Boston Park Plaza hotel, which recently completed a dramatic $100 million lobby to roof restoration project that included each of the hotel’s 1,060 guestrooms, suites, lobby and all public space, will launch its 90th Anniversary celebration with a variety of special packages and experiences.

Originally opened as the Statler Hotel in March 1927, the Park Plaza’s 90th Anniversary invites all   couples married  at the hotel to try its Relive the Romance Package.  Guests who provide their original receipt from their wedding night or honeymoon will receive the original rate they paid on the first night of their stay. In 1967, for example, couples would have paid around $23 per night.  This package is available for a minimum two night stay.  Rates start at $199 for the second night and the offer is based upon availability, through December 30, 2017.

Other hotel guests can experience the Park Plaza’s Anniversary Package.  This special Anniversary Package offers rates from $249, including a Champagne amenity to toast the next 90 years. And, regardless of room package booked, guests may enjoy a suite upgrade from a superior queen guest room to a one bedroom suite for only $90 per night.  Both offers are available through December 30, 2017, based upon availability.  Packages may be booked at or by calling the hotel at (617) 426-2000.

Also, the 90 Days of Surprises and Delights means lucky guests will receive surprise experiences and amenities, which could include a room upgrade, cocktails or dinner at Off The Common, tickets to sites and attractions, special treats from the chef, and more.

Additionally, beginning April 1, 2017, Off The Common, Boston Park Plaza’s bustling onsite restaurant and lounge, will serve a rotating monthly classic cocktail specials tied to each of the last nine decades, along with an ongoing menu of classic a la carte menu items, such as chilled lobster cocktail or crispy chicken a la king for $19.27, created by Executive Chef Andrew Beer.

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