The Eddy Hotel Tucson, Tapestry Collection by Hilton

Built from the ground up by Tucson-based Capri Hospitality Management on a 4.3-acre foothills site, The Eddy Hotel Tucson opened in October 2022 as Arizona's first Tapestry Collection by Hilton property. The 106-room, two-story hotel is named for founder Jim O'Connell's grandfather, a onetime Buffalo Bill Cody hotelier turned Montana baker, and anchors its restaurant, Pin and Flour, as a genuine neighborhood dining destination rather than a captive hotel outlet.

The place

The Eddy sits at 4626 North Campbell Avenue, at the edge of Tucson's Catalina Foothills where the city's grid gives way to desert scrub and the Santa Catalina range fills the skyline. The 4.3-acre site, near the intersection of River Road and Campbell Avenue, backs onto the Josias Joesler-designed Joesler Village and St. Philip's in the Hills Episcopal Church, two of the neighborhood's architectural landmarks. Guests get walking access to the Chuck Huckleberry Loop, Tucson's paved path and bike-lane network, and can reach La Encantada Shopping Center in under three miles; Sabino Canyon and Catalina State Park are both a short drive away.

The concept

The hotel is the seventeenth project of Jim O'Connell, principal of Tucson-based Capri Hospitality Management, who acquired the 4.3-acre parcel in 2020 and built the property from the ground up rather than converting an existing structure. Construction ran roughly 17 months under W.E. O'Neil as contractor and JRA Architects as architect of record, delivering a two-story, 68,085-square-foot building. The name and much of the interior narrative trace back to O'Connell's grandfather, Eddy O'Connell, who managed three of Buffalo Bill Cody's hotels at age eighteen before founding his own bakery, Eddy's Bread, in Helena, Montana. Positioned in Hilton's Tapestry Collection — the soft brand for independently minded, locally rooted hotels — The Eddy was the first Tapestry property in Arizona at its debut. Dwellings Interior Design handled the interiors, aiming for large-windowed rooms that frame the foothills rather than compete with them, alongside an outdoor firepit and family-inflected decor referencing the O'Connell hospitality lineage.

Dining & wellness

Pin and Flour, the hotel's ground-floor restaurant, opened a few months after the property itself and operates as a public-facing dining room rather than a hotel-only outlet. Chef Logan Tessier's kitchen runs scratch-cooked, regionally leaning American food — Arizona produce, Angus beef, Mary's Chicken, sustainably sourced seafood and in-house breads and pastries — across breakfast, an all-day menu and a daily happy hour, with a bar program of craft cocktails, regional beers and a curated wine list. Outdoors, the pool area doubles as a bar and lounge. A fitness center rounds out the amenities, alongside self-parking, EV charging and a small boutique shop.