Chris Sheffield, founder of SLDesign in Philadelphia, breaks down his latest hotel project, the Hotel Revival in Baltimore, a Joie de Vivre hotel that celebrates the area’s heritage, and Harold Meat + Three, the eclectic restaurant inside the Arlo SoHo.
Hotel Revival, Baltimore
Challenges: The building is almost 100 years old and evolved from a residential apartment to a hotel. There is no standard footprint. We ended up with 22 different room types for 107 rooms. That informed the decision to approach the rooms as though they, too, had evolved over time. Â
Guestroom inspiration: We didn’t want to capture a specific moment in time but wanted to suggest a continuum from the 1920s-era residence to today—rooms that had evolved over time, carefully curated by the people who might have lived here. It’s an eclectic mix of styles and eras designed from that point of view. There are some historic references, like the turn-of-the-century wallpaper design, which feels remarkably contemporary and inspired the color palette. Side chairs inspired by post-war Italian design, Edwardian sofas, midcentury desk chairs, and curio desks—all custom designed—support that narrative. The artwork also varies from room to room, curated from diverse points of view so each room feels customized and each guest has a unique experience.Â
Design standout: A favorite space is Topside, the rooftop garden bar. We wanted to create a space that felt as though it was part of the original building. We chose finish materials like reclaimed brick for the walls and concrete pavers for the flooring that feel authentic to the building, and we exposed the underside of the structural roof deck at the perimeter to enhance the sense of height at the windows. We mixed in vintage midcentury furniture reupholstered in leafy florals, new outdoor pieces, vintage over-dyed area rugs, and lots of green tropical plants for a bohemian, casual space that feels sophisticated but approachable. Â
Harold’s Meat + Three, New York
Challenges:Â New York firm AvroKO did a brilliant job capturing the essence of the Arlo Hotel brand in the adjacent public spaces. It was a real challenge to complement their design while creating a unique identity for [the restaurant]. We took some midcentury design cues from the hotel, added some [of our own distinctive touches].
Design standout: We wrapped the space in shelves for dry goods and service ware since the back of house storage was limited. The open kitchen is a standout for me, with a large, communal chef’s table salvaged from an Ohio schoolhouse and floor-to-ceiling shelving that feels like you’re eating in the middle of the kitchen pantry.
On the Boards:Â The signature restaurant at the W Hotel Philadelphia is coming next year, and a new rooftop bar and lounge in Washington, DC for the Gerber Group is scheduled to open later this year. We’re also working on a new multi-guest bunkroom concept for Provenance Hotels in Seattle. I’m excited about the Bunkroom concept, particularly the challenge to maximize the functionality of the room, reducing the guestroom experience to the essentials, and considering how guests will occupy and use the room simultaneously. We’re custom designing modular components that can be reconfigured to adapt to a variety of room types, including storage, and planning for both private and communal spaces in a 350-square-foot room that feels like an urban loft with warm wood tones and custom-designed decorative lighting inspired by the Northwest craftsman tradition.
