Hospitality Design - February/March 2021 - 55

perspectives by the numbers
By Alissa Ponchione
Photo by Lucas Blair Simpson and Aaron Fedor

TICKET TO RIDE

New York's Moynihan Train Hall brings romance
back to the rails

The Moynihan Train Hall-part of an ambitious
$51 billion redevelopment of Manhattan's
Midtown West section-finally debuted earlier
this year. The almost three-decade, $1.6 billion
expansion of New York's Penn Station, the
nation's busiest train hub, into the historic James
A. Farley Post Office building has been through
multiple government administrations and several
design iterations.
New York firm Skidmore, Owings & Merrill
(SOM) had been working on a version of the project
since 1997. Many design collaborators also lent a
hand, including New York-based FXCollaborative,

$1.6
billion conversion of
the former post office
into a transit hub

the firm behind the Acela lounge located on a
mezzanine overlooking the train hall; Boston's
Elkus Manfredi Architects spearheaded the food
hall; and New York's Rockwell Group crafted the
320-seat waiting room that boasts sinuous walnutclad banquettes.
Completed in 1914 by McKim, Mead and
White (who were also behind the original Penn
Station), the Neoclassical post office building is
distinguished by 84 Corinthian columns and solid
bones. " The real challenge was to preserve what's
beautiful about it and insert a civic getaway, " says
Colin Koop, design partner at SOM. Compounded
by an ongoing pandemic that all but halted travel,
it felt like an especially poignant time to give back
to the city. " People were so hungry for something
promising, beautiful, and forward-thinking, " says
SOM director Marla Gayle.
Soaring vaulted skylights drench the space
with natural light, imbuing the station with an

650,000

passengers travel through
Penn Station per day
Over

80,000 square feet

of Quaker Gray marble wraps the floors
and walls of the main train hall

uplifting quality. " You can read the building as a
series of layers that were built at certain times, "
explains Jon Cicconi, design associate director
at SOM. Further, more than 6,000 Quaker
Gray marble stone tiles quarried from the same
region in Tennessee that supplied the stone for
Grand Central Terminal's floor over a century
ago wrap the 255,000-square-foot space.
As travelers ascend the escalator, they are
greeted by architect Peter Pennoyer's Art Deco
clock suspended 25 feet from the atrium ceiling.
Art interventions, like a stained-glass triptych
by Kehinde Wiley, " draw your eye up and create
interest, " Cicconi points out.
" This was an opportunity, " he continues, " to
help restore some of the grandeur, dignity, and
humanity to the experience of entering the city
via rail. " hd
See m ore at hospi t al i t ydesi g n.com

4 vaults are connects
made of
The concourse

3,160 glass and steel panels
and supported by 3 massive steel trusses
The 200,000-square-foot
stone fa├žade, including
700 windows, was restored

The hall features a

92-foot-high
glass skylight

hospitalitydesign.com February/March 2021

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Hospitality Design - February/March 2021

Table of Contents for the Digital Edition of Hospitality Design - February/March 2021

Hospitality Design - February/March 2021
contents
from the editor
behind the design
sketchbook
places: secondary u.s. cities
places: upstate new york
brand identity: kimpton
interview: space copenhagen + chef sergio herman
interview: on our radar
by the numbers: moynihan train hall
profile: lori weitzner
made in america
casegoods
flooring
wallcoverings
far and away
far and away: overview
far and away: japan
far and away: africa
far and away: italy
far and away: china
far and away: nashville
far and away: mexico
far and away: copenhagen
ad index
back space: antionette carroll
Hospitality Design - February/March 2021 - Intro
Hospitality Design - February/March 2021 - Hospitality Design - February/March 2021
Hospitality Design - February/March 2021 - Cover2
Hospitality Design - February/March 2021 - 1
Hospitality Design - February/March 2021 - 2
Hospitality Design - February/March 2021 - 3
Hospitality Design - February/March 2021 - 4
Hospitality Design - February/March 2021 - contents
Hospitality Design - February/March 2021 - 6
Hospitality Design - February/March 2021 - 7
Hospitality Design - February/March 2021 - from the editor
Hospitality Design - February/March 2021 - 9
Hospitality Design - February/March 2021 - behind the design
Hospitality Design - February/March 2021 - 11
Hospitality Design - February/March 2021 - 12
Hospitality Design - February/March 2021 - 13
Hospitality Design - February/March 2021 - 14
Hospitality Design - February/March 2021 - sketchbook
Hospitality Design - February/March 2021 - 16
Hospitality Design - February/March 2021 - 17
Hospitality Design - February/March 2021 - 18
Hospitality Design - February/March 2021 - 19
Hospitality Design - February/March 2021 - 20
Hospitality Design - February/March 2021 - 21
Hospitality Design - February/March 2021 - places: secondary u.s. cities
Hospitality Design - February/March 2021 - 23
Hospitality Design - February/March 2021 - 24
Hospitality Design - February/March 2021 - 25
Hospitality Design - February/March 2021 - places: upstate new york
Hospitality Design - February/March 2021 - 27
Hospitality Design - February/March 2021 - 28
Hospitality Design - February/March 2021 - 29
Hospitality Design - February/March 2021 - 30
Hospitality Design - February/March 2021 - 31
Hospitality Design - February/March 2021 - 32
Hospitality Design - February/March 2021 - 33
Hospitality Design - February/March 2021 - 34
Hospitality Design - February/March 2021 - brand identity: kimpton
Hospitality Design - February/March 2021 - 36
Hospitality Design - February/March 2021 - 37
Hospitality Design - February/March 2021 - 38
Hospitality Design - February/March 2021 - 39
Hospitality Design - February/March 2021 - 40
Hospitality Design - February/March 2021 - 41
Hospitality Design - February/March 2021 - 42
Hospitality Design - February/March 2021 - 43
Hospitality Design - February/March 2021 - 44
Hospitality Design - February/March 2021 - 45
Hospitality Design - February/March 2021 - interview: space copenhagen + chef sergio herman
Hospitality Design - February/March 2021 - 47
Hospitality Design - February/March 2021 - 48
Hospitality Design - February/March 2021 - interview: on our radar
Hospitality Design - February/March 2021 - 50
Hospitality Design - February/March 2021 - 51
Hospitality Design - February/March 2021 - 52
Hospitality Design - February/March 2021 - 53
Hospitality Design - February/March 2021 - 54
Hospitality Design - February/March 2021 - by the numbers: moynihan train hall
Hospitality Design - February/March 2021 - 56
Hospitality Design - February/March 2021 - profile: lori weitzner
Hospitality Design - February/March 2021 - 58
Hospitality Design - February/March 2021 - made in america
Hospitality Design - February/March 2021 - 60
Hospitality Design - February/March 2021 - 61
Hospitality Design - February/March 2021 - casegoods
Hospitality Design - February/March 2021 - 63
Hospitality Design - February/March 2021 - flooring
Hospitality Design - February/March 2021 - 65
Hospitality Design - February/March 2021 - 66
Hospitality Design - February/March 2021 - wallcoverings
Hospitality Design - February/March 2021 - 68
Hospitality Design - February/March 2021 - 69
Hospitality Design - February/March 2021 - 70
Hospitality Design - February/March 2021 - 71
Hospitality Design - February/March 2021 - 72
Hospitality Design - February/March 2021 - far and away
Hospitality Design - February/March 2021 - far and away: overview
Hospitality Design - February/March 2021 - 75
Hospitality Design - February/March 2021 - far and away: japan
Hospitality Design - February/March 2021 - 77
Hospitality Design - February/March 2021 - 78
Hospitality Design - February/March 2021 - 79
Hospitality Design - February/March 2021 - 80
Hospitality Design - February/March 2021 - far and away: africa
Hospitality Design - February/March 2021 - 82
Hospitality Design - February/March 2021 - 83
Hospitality Design - February/March 2021 - far and away: italy
Hospitality Design - February/March 2021 - 85
Hospitality Design - February/March 2021 - 86
Hospitality Design - February/March 2021 - 87
Hospitality Design - February/March 2021 - far and away: china
Hospitality Design - February/March 2021 - 89
Hospitality Design - February/March 2021 - 90
Hospitality Design - February/March 2021 - 91
Hospitality Design - February/March 2021 - far and away: nashville
Hospitality Design - February/March 2021 - 93
Hospitality Design - February/March 2021 - 94
Hospitality Design - February/March 2021 - 95
Hospitality Design - February/March 2021 - far and away: mexico
Hospitality Design - February/March 2021 - 97
Hospitality Design - February/March 2021 - 98
Hospitality Design - February/March 2021 - 99
Hospitality Design - February/March 2021 - far and away: copenhagen
Hospitality Design - February/March 2021 - 101
Hospitality Design - February/March 2021 - ad index
Hospitality Design - February/March 2021 - 103
Hospitality Design - February/March 2021 - back space: antionette carroll
Hospitality Design - February/March 2021 - Cover3
Hospitality Design - February/March 2021 - Cover4
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