By Ray Pearson

At first glance it might seem a Four Diamond Hotel is all about numbers. There are numbers to count sleeping rooms, suites, balconies, meeting spaces, and the square footage of each, plus bars, and restaurants. More numbers describe the distances to golf courses, theme parks, museums, shopping centers and other destinations of interest. And, of course, numbers are used in quoting the maze of answers to the question: “how much does a room cost?�

Numbers are quantitative, and important, but I put equal, if not more, attention on qualitative attributes of a Four Diamond property. A recent case in point was a stay at the Four Diamond Hyatt Regency Irvine, in Southern California, where I evaluated the points on my personal rating list: quality of the bed, selection of whiskies and wine, along with the knowledge of the bar staff, preparation and presentation of food, and overall ambiance, relative to size and location of the property. Cutting to the chase, and resorting to those darn numbers, the Hyatt Regency Irvine earned a Perfect 10 in each of my criteria. Here’s why:

Quality of bed.  Perhaps you’ve heard of “plate flippers� – those folks who turn a plate over to see the name of the china manufacturer; I’m a “mattress peeper�, always checking out who I’m sleeping on for the night.  In this case, it was a Hyatt Grand Bed, designed especially for Hyatt Regency hotels by Sealy. The pillow top mattress is also available to the public at http://www.hyattathome.com. It was the best mattress I’ve ever slept on.

Bar selection and bar staff knowledge.  There are two bars conveniently located off the central  lobby area, 6ix Park Grill, for full, California cuisine meals, and the 6ix Park Grill Bar, primarily for drinks only.

Being partial to single malt Scotch whisky, I’m always on the lookout for diverse selections (meaning from various regions of distillation within Scotland) and someone behind the bar that knows the basics of Scotch. My companion went with the recommended wine, a sprightly and  full 2010 Dunnigan Hills Chardonnay called Match Box.  Again, the Hyatt passed with flying colors on all counts. Food and Beverage Director Don Hanson is to be commended.

Preparation and presentation of food.  During my stay, I enjoyed three courses at 6ix Park Grill. For a starter, the little gem wedge salad was beautifully presented (an assemble-it-myself proposition) and included organic little gem lettuce, apple wood bacon, various kinds of grape tomatoes, and a buttermilk citrus vinaigrette.

The petite filet mignon, with white cheddar chive mashed potatoes and grilled pea shoots, along with the fresh peach crème brulee were perfect. Thank you, Executive Chef Ted Hill.

Overall ambiance, relative to location.  Although not a property with ocean or rugged mountain views, the Hyatt Regency Irvine does a remarkable job of balancing being freeway and airport close (I-405 and John Wayne/Santa Ana) with a relaxing and quiet environment. Lush landscaping surrounds easy to navigate, and Americans with Disabilities Act-friendly sidewalks connecting the Terrace Court, Garden Pavilion, Cabana Boardroom and pool.

Great for business guests is the Hyatt’s conference amenities, including a very high-tech equipped Conference Room and lots of meeting and exhibit space.

During my visit, I had the chance to sit down with General Manager Mark Bastis. A most congenial man (I soon discovered why he’s the GM), Mark explained that because the Hyatt’s business-to-personal occupancy is about 60/40, the hotel offers weekend discounts to fill rooms vacated by weekday business people, along with discounts for seniors. Mark further explained that the hotel room occupancy tax in Irvine is the lowest of all nearby Orange County cities. The “bed tax� in Irvine is 10%, while in two cities offering theme parks, the rates are 12.08% and 15%.

There you have it – a subjective, qualitative look at the Hyatt Regency Irvine – the city’s only Four Diamond hotel. Not quite as many diamonds as the Seven Dwarfs had, but they’re working on it.