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FE&SEditorial Archives2006June — Facility Design Project — Facility Design Web-exclusive

Café 71 & Patisserie at the Hyatt Center in Chicago.

A long, narrow space for the kitchen, a servery and a grab ‘n go unit at this exclusive dining space shared by three tenants required creative layout and design to include appropriate equipment for preparing and presenting an ambitious, culturally diverse menu.

In December 2004, the 1.5 million-square-foot, 48-floor Hyatt Center took its place in Chicago’s eclectic landscape. The building’s distinctive architecture and interior design add a new special configuration and sophistication to the Windy City’s downtown section.

The distinctive building, built by architect’s Pei Cobb Freed & Partners, is designed in a lozenge shape to maximize the office floor area while optimizing views from the interior.

Photos by Mark Ballogg Photography.

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