From Generic to Genuine: Westin’s Jekyll Reboot Lands Well

By anyone’s standards, The Westin Jekyll Island has always been a solid place to crash. You had your standard-issue clean sheets, an ocean view if you were lucky, and easy access to the beach without having to fight for parking. But if you’ve been down that way recently and noticed the formerly bland façade feeling… different—you’re not imagining things.

After what they’re calling a “grand renovation” (and what longtime Jekyll regulars might call a total personality transplant), The Westin has reemerged with a distinct point of view—and, for the first time, a real sense of place.

Just remember – even before these changes West Jekyll Island consistently ranking the #1 most recommended Westin Resort in the U.S. (and #2 in the world, behind Bora Bora)— so plan your summer escape now!

Let’s start with the food. The hotel tapped Chef Lindsay Autry, a three-time James Beard nominee, to overhaul the dining program. Yes, it’s still a hotel restaurant. But it no longer feels like one. Willet’s Lowcountry leans into its coastal surroundings without slipping into seafood-shack clichés.

The menu reads like a love letter to Southern kitchens, but with a Mediterranean breeze running through it. Think: pickled Georgia shrimp, sweet-tea-brined fried chicken, and a Brunswick stew that feels more like a chef’s flex than a history lesson. Brunch gets its own stage, with fried green tomato eggs benedict and build-your-own grits that manage to feel both nostalgic and new.

Then there’s Pour Tabby—possibly the only hotel bar on the Georgia coast where you can sip a peach-basil smash while pretending you don’t want to Instagram it. Tucked next to Willet’s, it’s meant to be cozy, but doesn’t feel cramped. The menu doubles down on Southern small plates, with shrimp and grits and a tomato tart that tastes like July.

Out by the pool, Salty’s is pulling its weight, too. Not just a frozen daiquiri stand, it’s slinging local redfish tacos, pimiento cheese BLTs, and actually good pizza, all packed in bento boxes you can carry to the sand. It’s casual, but not careless.

The design overhaul plays the same note: clean, coastal, and finally not beige. The rooms now nod to Jekyll’s natural palette—sandy tones, ocean blues, and just enough shiplap to feel beachy without tipping into HGTV territory. Some rooms now have private balconies that feel like they were made for morning coffee and low-stakes existential reflection.

What’s maybe most surprising about this Westin refresh is how much it tries to connect guests with the island itself. There’s programming tied to local history and ecology—like marine biology walks and partnerships with conservation groups—which feels more like something a boutique eco-lodge might offer, not a national hotel brand.

It doesn’t feel slapped on either. There’s an actual effort to fold in the island’s heritage, from nods to the Gilded Age heyday to collaborations with local purveyors. It’s not trying to be retro or posh. It’s just trying to be honest about where it is—and that, oddly, feels new.