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First things first. Versailles is a village of about 2,700 people that's surrounded by the vast farm fields of Darke County some 50 miles northwest of Dayton. Because many French immigrants settled there in the early 1800s, its name gives a nod to King Louis XIV's opulent royal residence, the Palace of Versailles. 

Bridge pylons with fleur de lis in Versailles 

Although villagers long ago changed the pronunciation from the French "Vur-sigh" to an Americanized "Vur-sales," Versailles maintains tenacious ties to its past and proudly exhibits a singular sense of place with French accents that range from large fleur-de-lis on the pylons of a small bridge to downtown address plaques that say "Rue du Main" instead of Main Street.

The village square on Main Street doubles as a community gathering place and sculpture garden complete with life-sized statues of musicians and a bronze portraying the famous French Impressionist Claude Monet seated at his easel. 

Monsieur Monet appears to be painting the newest addition to the downtown landscape – the Hotel Versailles, which sits directly across the street from the village square and is a masterpiece of sophisticated, modern style that aims to provide guest experiences fit for a king.  

Opened in May of this year, the hotel boasts a heart-of-the village location at the corner of Main and Center streets that assorted lodging establishments have occupied since 1865. Most recently, Midmark Corporation, an international medical equipment manufacturer with offices and production facilities in Versailles, had a Country French-themed inn on the site.

But after a 2019 fire destroyed the inn, Midmark rebuilt and reimagined the property, creating in its place a luxe hotel featuring 30 impeccably appointed guest rooms and suites as well as a splendid restaurant – Silas Creative Kitchen + Cocktails – specializing in farm-to-table fare.   

Since I'd always enjoyed staying at the inn, I was eager to check out the Hotel Versailles. As I drove down Main Street early on a summer evening, the downtown appeared unusually quiet, and I wondered where everyone was. I found out as soon as I walked through the hotel's restaurant entrance (which is tucked beneath a chic marquee outlined in lights). 

Everyone, it seemed, was at Silas, either socializing in the bar and lounge or sitting down to supper under the dining room's crystal chandeliers.

When I got to the lobby, the display of color abstracts by a Dayton artist immediately caught my eye, and the receptionist on duty – an amiable local fellow named Noah – not only helped me register for my room, but also personally escorted me to the hotel's elevator.  Now that's genuine hospitality! 

My room was outfitted with contemporary furnishings and touch-of-class features – including a vestibule, brushed gold bathroom fixtures, and a motion-activated nightlights under the bed –designed with guests' comfort in mind. With the bathroom and armoire stowed away in the vestibule, the bedroom itself felt like a retreat, and an iPad conveniently placed on a nightstand allowed easily access to everything from news and music to the front desk and room service.

Even the minibar was extra special, for it contained a one-of-a-kind cornucopia of snacks and beverages – think Mikesells potato chips from Dayton; Anthony-Thomas chocolates from Columbus; and a custom blended House Red wine from the nearby Winery at Versailles – from Ohio producers. 

When I later met with managing director Jack Olshan, who generously discounted my stay, he emphasized that sourcing locally is a priority at the Hotel Versailles. Its sheets and towels, for example, came from and Italian linen company owned and operated by Standard Textiles in Cincinnati; the mattresses were manufactured in Medina; and Hayrake Furniture in Minster created the handsome wooden table in the private dining room.

"Attention to details is what sets us apart," said Olshan, "and it makes a real difference in everything guests experience when they stay here." 

The dining room at Silas was so busy that I opted to have dinner in the bar at a table beside one of the big windows overlooking Main Street. My server asked if I wanted the evening's bread service: a trio of house-made focaccia, cornbread, and brioche served with butter cultured in-house. Of course, I said yes! And was so glad I did, because every bite of the breads – and the incredibly rich, silken butter garnished with black lava salt – was delicious.

The organic greens in my salad were grown just south of the village at Sycamore Bridge Farm, but the interplay of flavors and textures in my perfectly composed entrée – pan roasted walleye with currant tomatoes and sweet corn succotash – confirmed that executive chef Aaron Allen takes full advantage of the bounty of Ohio.

For dessert, I ordered the peach galette, yet another chef-d'oeuvre consisting of golden peach slices cradled in a cornmeal crust and crowned with honey-sweetened goat cheese ice cream.   

Since the windows in my room had a view of the village square, I decided to have one last look at Versailles and Monet – who, quite predictably, remained steadfast at his easel – before sunset. Only then did I realize that the arched opening in the wall separating vestibule from bedroom echoes the countless arches that grace the trove of the Victorian buildings along Main Street.  

And the room's round white lamps likewise mimicked the old-fashioned "POLICE" globes mounted outside the village hall. Yes indeed, Hotel Versailles is a remarkable destination that affords guests the rare alchemy of hospitality as well as heritage. 

For more hotels and unique lodging, check out #OhioFindItHere at Ohio.org. 

Damaine Vonada is a blogger for Ohio. Find It Here. 

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