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"The food was terrible "

"The young man working there was overwhelmed with the number who needed breakfast--he needs some help! My breakfast was delicious!"

"Breakfast was always fresh had to ask for extra fan for the room because of the AC but it was a lovely stay"

"Was good"

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"Clean and modern. Breakfast was hot and fresh. Overall a great stay. Above all the staff was truly wonderful. Friendly, helpful and caring. "

"Ice machine on our floor was broken, very inconvenient. And the room next to us the people were up all night and we could hear everything. Very thin walls."

"My stay at Le Méridien Denver was truly wonderful overall. The room was beautiful, comfortable, and well-appointed, and the level of service throughout the property was thorough and attentive. A special thank you to Robert at Corrine and Ryan, the bartender—both were absolutely lovely and really elevated the experience with their warmth and professionalism. Unfortunately, the experience with the Moët & Chandon vending machine in the lobby was genuinely upsetting and frustrating. It was something I had been specifically looking forward to, yet getting tokens turned into a drawn-out and disorganized ordeal. I was repeatedly sent to different areas of the hotel—three separate times—with no clear direction, each staff member passing me along without taking ownership. What should have been a simple request turned into nearly thirty minutes of unnecessary back-and-forth. When the bartender finally stepped in to advocate on my behalf, the manager from Corrine eventually appeared, dropped the tokens in front of me without any acknowledgment, apology, or explanation, and immediately walked away. The lack of basic courtesy and accountability in that moment felt dismissive and frankly unacceptable, especially given how simple the situation should have been to resolve. It left me feeling overlooked and put a noticeable damper on what had otherwise been a seamless stay. Overall, a beautiful hotel with standout staff, but there’s clear room for improvement in how guest concerns are handled"