BETHESDA, MD—Hotel EMC2 has opened in downtown Chicago. It is part of the Autograph Collection Hotels and will be managed by SMASHotels.
Highlighting the convergence of art and science through its design, cuisine and guest experience, Hotel EMC2’s arrival was driven by Scott Greenberg, president and CEO of SMASHotels, as well as GM Christine Wechter. The Rockwell Group designed the hotel’s interiors and the architecture is by KOO.
Art and science are woven throughout the 21-story, 195-room hotel beginning with a typographic design, featuring the words of Renaissance man Leonardo da Vinci: “Study the science of art. Study the art of science. Develop your senses—learn how to see. Realize that everything connects to everything else.”
Da Vinci’s vision sets the stage for the experience to follow, guiding the design of the hotel—from the artwork commissioned for the hotel to the guestrooms subtly influenced by 1920s laboratories with rose gold fixtures, luxury furnishings and playful gramophones that project music from mobile devices.
“Hotel EMC2 is the perfect addition to Autograph Collection Hotels with its complex, yet enriching concept and complementary design elements,” said Brian Povinelli, SVP and global brand leader, Autograph Collection Hotels. “Our hotels and resorts are known for providing standout guest experiences that are ‘Exactly Like Nothing Else,’ and we believe that Hotel EMC2 will exceed this promise, attracting global travelers and Chicago notables alike.”
“I have always been fascinated by art and science, and I’m truly ecstatic to bring a hotel experience like this—geared toward both left- and right-brained guests—to Chicago,” said Greenberg. “At the core of our hotel is the idea of inspiration; we want to educate and ignite imagination and innovation at every turn, challenging guests to expand their understanding of how everything is connected…”
F&B options include the 120-seat contemporary American restaurant, the Albert—a nod to the scientist—presenting seasonal, globally inspired dishes from Executive Chef Brandon Brumback. At the center of the restaurant, a glass chandelier evokes a scientific experiment and pours house made infused liquors developed by Rebecca Royster, director of F&B. Elsewhere, there is nearly 2,000 sq. ft. of flexible meeting space.