By Frank Sabatini Jr.

As two landmark resorts in Hotel Circle prepare for dramatic transformations, and after a few other smaller properties nearby underwent minor facelifts, the Kings Inn has tipped its crown in favor of the area’s evolution — but without selling out to it.

Built in 1959 by Charles Brown under Atlas Hotels, the 145-room inn at 1333 Hotel Circle South was considered back then what travelers with discerning taste today would call a “boutique” hotel.

“It was upscale, smaller and not necessarily inexpensive compared to others in Mission Valley,” said operations manager David Parrent, who was hired in 2009 by current owners Andy Petersen and his wife, Stephanie. The Alpine couple purchased the three-section property in 1994 after it fell into receivership.

In earlier days, across Interstate 8 on the north side of Hotel Circle, a Hawaiian theme pervaded throughout The Hanalei (now the Crowne Plaza San Diego). Its neighbor, the Town and Country Resort & Convention Center, continued expanding from a humble motor lodge into a sprawling resort filled with gardens and varied architectural styles that included touches of Polynesia.

Those properties were also built by Atlas, shortly before other developers brought to the loop comfy budget motels constructed in common Mid-Century style.

The Kings Inn, however, offered visitors something different compared to all of the other lodging options dotting Hotel Circle. It transported guests to rural England with frilly room decor and a pub-like restaurant called the Kings Grille, which was fronted by a mini moat and faux draw bridge, and specialized in steaks and mock turtle soup enjoyed from green leather booths.

Aside from several tall palm trees standing guard over the outdoor pool, the hotel’s overall ambiance didn’t fully reflect the San Diego lifestyle.

The Petersens soon transformed the steakhouse into a colorful Mexican restaurant called the Amigo Spot, marked today by a wagon and spotted donkey at the entrance.

They also re-branded the property’s second original restaurant, The Queen’s Pantry, turning it into The Waffle Spot, which remains famous for its malted waffles and cartoonish mascot, Sir Wafflelot.

“The property was rundown and needed care when the Petersens took over,” Parrent said, speaking on the couple’s behalf per their request. “They did a major cleaning of the hotel right away while reinventing the restaurants.”

Longtime cook Roberto Equihua recalls the transition, saying that when he was hired in 1983, the hotel catered largely to Atlas members and couples, and not so much to kids.

“Atlas used to also book banquets and events here every day of the week, at a time when Hotel Circle was much busier and Downtown not so much,” he said. “But they took a lot of that business to their other properties when they left.”

Among the more memorable parties Equihua catered during the Atlas days was a Christmas party thrown by a clique of businessmen.

“When I walked into the banquet room to check on the food, I was very surprised to see they had hired a group of naked women to dance for them.”

In later years, after the Petersens took over, the hotel began hosting meetings and fundraisers for groups such as the San Diego Tennis Federation, San Diego Hoops and Neutral Corner, a transgender support group.

The banquet business today, Equihua adds, has rebounded to about 20 events a month, many of them weddings.

Part of that resurgence can be attributed to the hotel’s biggest makeover to date, which occurred recently under Parrent’s direction.

“I said to the owners, ‘Nobody comes to San Diego for English country charm,’ and I suggested a more Southern California look in terms of colors and furniture.”

Retaining some of the original architectural features, such a rock accent wall and grand staircase in the lobby, Parrent replaced the heavy, dark color scheme with aqua blues and sand tones, in addition to designing Mid-Century-style furniture for the space.

The Waffle Spot and all of the guest rooms were also brightened up with pastel hues, along with tastefully placed San Diego beach photography from the 1960s, inspired by his research at the San Diego Archives.

In the process, USB ports were built into the nightstands, compact refrigerators were installed, and five guest rooms were eliminated to make way for a meeting space and fitness room.

As for the towering crown-shaped signage out front, which appears like something from old Las Vegas, it was erected when the hotel was built and will stay firmly in place as an iconic beacon to the area’s history.

“We’re always looking at ways to make it better for our guests,” Parrent said, citing the intensifying competition within the area: The Town and Country Resort & Convention Center is gearing up for an $80 million redo; The Comfort Inn & Suites up the street has broken ground for redevelopment under Evolution Hospitality; and the nearby Travelodge — where Albie’s Beef Inn and Adam’s Steak & Eggs formerly resided — is receiving a refresh from its new owner.

In addition, the Mission Valley Resort Hotel along the same stretch of street could be razed for a controversial complex by Pentecostal evangelist Morris Cerullo, pending City Council approval.

Yet despite the sweeping developments occurring within Hotel Circle, which will continue raising property values, Parrent assures the owners have no intention of selling the Kings Inn, which currently employs 90 people — 15 percent of them have been on staff for 10 years or longer.

“We receive offers from developers every year, but the Petersens have not expressed any interest in them. They are happy with keeping this an independent hotel.”

—Frank Sabatini Jr. can be reached at [email protected].