Over 3,000 square feet, KEX’s ground floor seamlessly weaves multiple functional spaces into a cohesive whole. The open ground floor plan houses Vivian, the hotel’s restaurant and central, oval-shaped bar with 360-degree seating, a welcoming lounge doubling as a flexible performance space, and a secondary dining area for breakfast service. An intimate outdoor courtyard lies on the north side of the building for seating in warmer months. The ground floor seats 110 in all, with 64 seats in the dining space, 23 at the bar, and 23 in the lounge.
 Named for the building’s past life as the Vivian Apartments, Vivian serves a thoughtful and accessible Nordic-meets-Northwest menu dictated by local ingredients at the peak of their seasons. Lunch and dinner are served in the thoughtfully appointed dining space, bordered by an L-shaped soft leather banquette and furnished with a mix of refurbished chairs and tables. Spearheaded by Executive Chef Alex Jackson, formerly of the Michelin-starred Sons & Daughters in San Francisco, and Culinary Director Ólafur (Oli) Ágústsson, a top chef in Iceland, Vivian’s menu highlights Nordic culinary sensibilities and the pillars of Icelandic cuisine: fermenting, pickling, drying, and smoking. Menu highlights include Bay Scallops with horseradish milk, celeriac, and dill; Roasted Cabbage with butter, apple vinegar, whey caramel, sweet and sour dill, and breadcrumbs; Roasted Duck Breast and Leg Confit with roasted Brussels sprouts, and smoked leeks. The full menu can be found here. The hotel’s beverage program by KEX General Manager and Partner Sean O’Connor, an alum of Le Pigeon, features a rotating selection of beers and wines, including an ambitious kegged wine program. Local winemakers from Ovum, Cameron, and St. Reginald Parish, among others, kegged special wines for KEX, which are available by the glass, half-bottle, and full bottle. Beer offerings include KEX-brewed beers like Kølski Kölsch and Thunder Ale, as well as limited, collaborative brews, such as Steroids to Heaven, made with Copenhagen’s To Øl, and Viking Juice Pale Ale, made with Portland’s Gigantic Brewery. KEX Bar Manager Lydia McLuen, formerly of Bar Casa Vale, Palomar, and Tope at The Hoxton, complements the restaurant’s seasonal commitment, with a list of whimsical and approachable cocktails. Opening drinks include the Swan Dress, with Aalborg Taffel Aquavit, Clear Creek Pear Brandy, lemon, ginger, honey, and egg white; The Dagsson, with George Dickel Rye, Cocchi Torino, sweet vermouth, Gammel Dansk, and Cynar; and Après Ski, with pecan-infused Buffalo Trace Bourbon, Monkey Shoulder Scotch, Amaro Nonino, Demerara, and Angostura bitters. A full drink menu can be viewed here.
On the lower level, an 850-square-foot meeting and event space are available for public and private events. Borrowing its name from the first location in Iceland, Gym & Tonic provides a flexible space for special dinners, community gatherings, corporate events, and more. The hotel opens with a public exhibit in Gym & Tonic from French artist Thomas Le Dluz and a three-day live-streaming of Iceland Airwaves, the country’s famed music festival, on KEX’s ground floor.
Additional amenities for KEX Hotel guests include a 12-person sauna with adjoining shower and changing room and a well-equipped communal kitchen. The hotel offers complimentary high-speed wireless internet access and a 24-hour front desk team. A parking lot for guest vehicles is also available.
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