Fulton Market's transformation from meatpacking district to Chicago's most contested dining and hotel corridor finds a confident anchor at 200 North Green Street, where The Hoxton Chicago set up in 2019 inside a purpose-built ten-storey brick structure designed to evoke the neighborhood's industrial warehouse character. The red brick facade, articulated with a basketweave pattern across its upper registers and framed by steel-mullioned factory windows, carries the atmosphere of a converted loft building while being new construction — a distinction the Ennead Architects-assisted design handles with more conviction than most. Interior design came from Ennismore's in-house creative team working alongside Avroko, the New York studio whose period-layered approach suits the Hoxton brand's tendency toward lived-in warmth over polished anonymity. The 182 rooms deploy tufted leather headboards in tobacco and forest green velvet, brass dome reading lamps mounted on floor-to-ceiling poles, mid-century walnut case goods, and graphic duvet covers that add a playful note without tipping into whimsy. The ground-floor restaurant Cabra — a Peruvian rooftop concept by chef Stephanie Izard that was subsequently moved up — and the all-day Cira dining room below read as distinct interior environments: one drawn in cognac leather banquettes and dark-stained wide-plank oak, the other more intimate with floral carpet, slatted timber ceilings, and warm pendant clusters. Up top, the rooftop pool deck uses a checkerboard terrazzo surround in sage and terracotta, turquoise-tiled pool coping, and slender steel framing that keeps the Chicago skyline fully in view.

No travel notes provided yet.

No description provided yet.