The project includes two ground-level restaurant spaces with bars, a rooftop pool deck with food and beverage service and a below-grade, speakeasy-style bar, along with two levels of sub-grade valet parking. The route to the speakeasy takes guests through the boiler room and has windows into the chiller room, turning the equipment into a unique industrial component of the bar. 

The rooftop pool and kitchen design presented multiple challenges. Routing equipment to service the pool and kitchen required careful coordination, and mechanical and electrical equipment that is normally placed on rooftops needed to be hidden from view to maintain the hotel aesthetic. 

Sound and vibration components also required special attention as piping and duct that would normally be housed in a separate mechanical room was now located directly above guest rooms to service the rooftop features. 

These challenges were mitigated with careful coordination with the design/build team, including architectural walls to shield equipment from view, large duct placed in the ceiling with sound lagging to minimize noise and vibration, and a “stepped back” guest room layout on the upper floors that allowed routing for equipment to other parts of the building.