Best of the New: Millenium Bostonian Hotel

FIRST BUILT IN THE late ’80s, this 201-room hotel across from Faneuil Hall last year underwent a $25 million interior overhaul. The guest rooms now feel comfortably contemporary, and the eclectic Asian-inspired lobby hits some glamorous notes. But its location is the big sell, especially at night, when the surrounding historic sites (including the Custom House and Quincy Market) are illuminated.

STANDOUT FEATURES: Many Millennium brides tie the knot at the Old State House just down the street, then celebrate at the hotel’s Seasons Ballroom. Designed to look like a greenhouse with a glass roof, the 3,400-square-foot space boasts a glittering Boston backdrop. An adjacent balcony, lit up with votives, promises a romantic cocktail hour. Chef Brian Flagg (previously executive chef at Jasper White’s Summer Shack) offers guests a wide variety of dishes on the event menu, such as Parmesan-crusted breast of chicken and lemon thyme–roasted scallops.

CAPACITY: 150 seated, with a dance floor.

CATERING: Must be provided by the hotel. There is no set minimum, but a typical client spends about $100 per person.

FIND IT: 26 North St., Boston, 617-523-3600, millenniumhotels.com/boston. The Seasons Ballroom is ideal for gala affairs.