Business & Finance

HALL Group and Crescent Hotels & Resorts Break Ground on HALL Arts Hotel in Dallas Arts District

DALLAS, TX. May 4, 2017 – Dallas-based HALL Group broke ground last week on the development of the $250 million boutique HALL Arts Hotel and adjacent HALL Arts Residences in the Dallas Arts District. Crescent Hotels & Resorts has been selected to manage the HALL Arts Hotel. Crescent, based in Fairfax, Virginia, is a nationally recognized elite operator of hotels and resorts throughout the United States and Canada.

“The HALL Arts Hotel will be the epitome of a luxury lifestyle and will live within Crescent’s lifestyle collection, Latitudes,” said Michael George, Crescent’s CEO. “Crescent’s award-winning operating experience in managing luxury independent lifestyle properties will help to maximize the experience at this fabulous hotel.”

Developed by HALL Group and designed by architect HKS Inc., and interior design firm Bentel & Bentel, the 183-key HALL Arts Hotel will be located in the center of the Dallas Arts District and adjacent to the exclusive HALL Arts Residences. The spacious hotel rooms will range from 400 square feet to more than 1,750 square feet for the four-bay suite. The hotel will also feature a rooftop pool and sun deck; an expansive, light-filled fitness studio; beautiful ballroom, meeting rooms, sculpture garden and Crescent Culinary-activated restaurant, bar & terrace.

“The design of the hotel will complement the iconic architecture of the surrounding arts venues,” said Craig Hall, chairman and founder of HALL Group. “We are prioritizing luxury, comfort and extraordinary service to create a one-of-a-kind experience for visitors and guests.”

HALL Arts Residences will be a 25-story glass tower with a collection of 44 luxury homes.

HALL Arts Hotel and Residences are expected to be complete in fall 2019.

About Crescent Hotels & Resorts

Crescent Hotels & Resorts is an award winning, nationally recognized, top-3 operator of hotels and resorts. Crescent currently operates over 90 hotels, resorts & conference centers in the US and Canada. Crescent is one of the few elite management companies approved to operate upper-upscale and luxury hotels under the brand families of Marriott, Hilton, Hyatt and IHG. Crescent also operates a collection of legendary independent lifestyle hotels and resorts. Crescent’s clients are made up of hotel REITs, private equity firms and major developers. For more information, please visit www.chrco.com.

About HALL Group

Founded in 1968, HALL Group is owned by founder and chairman Craig Hall and family. Diversified holdings include active operations in commercial real estate development, ownership and management; structured financial lending for real estate and other areas; vineyards and wineries; and venture capitalism. For more information, visit hallgroup.com.

Contact:
Crystal DeStefano
Crystal@stratcomllc.com
315-463-2325

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Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.