For the new Kohn Pedersen Fox building, HOPKINS designed a small cafe in the atrium’s winter garden to serve students that commute in the evening as well as full-time students during the day. A colloquium kitchen supports events whether catered by the cafe operator or by commercial enterprises.
Designed by HOK, this new research center houses international attendees and their families during extended course sessions and offers a variety of meal options in a highly sustainable fashion.
The National Museum of African American History & Culture, the latest addition to the Smithsonian Institution. Philip Freelon and David Adjaye, winners of the international competition to design this new museum on the National Mall, have ensured that first-rate dining can be part of the visitor’s experience within their eye-catching edifice.
The new SOM-designed conference center provides housing and meal service as well as catering to conferees and will use minimum amounts of energy and water to do so.